Control method and control device of cooking device, cooking device and storage medium

Abstract

The application discloses a control method and device of a cooking equipment, the cooking equipment and a storage medium. The cooking equipment comprises an air-frying module and a moisture removal module. The method comprises the following steps: obtaining characteristic parameters of food materials, a cooking stage of the cooking equipment and a cavity humidity change rate of the cooking equipment; determining cooking parameters of the cooking equipment according to the characteristic parameters of the food materials; and controlling at least one of the air-frying module and the moisture removal module according to the cooking parameters of the cooking equipment, the cooking stage and / or the cavity humidity change rate. Thus, automatic humidity adjustment can be realized according to the change of the cavity humidity in combination with the start of the moisture removal module, the moisture removal efficiency of the cavity is improved, and the crispness and heating effect of the food materials are improved.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and in particular to a control method, control device, cooking equipment, and storage medium for cooking equipment. Background Technology

[0002] Air frying is a new and healthy cooking method that uses high-speed hot air convection to achieve rapid heat exchange and dehydration.

[0003] During the air frying process, the temperature inside the fryer gradually and rapidly increases through convection and hot air circulation, simultaneously heating the food from both the inside and outside. Externally, hot air heats the food primarily through convection and radiation, helping to form a crispy outer crust; internally, heat is conducted, causing the starch to gelatinize and create a soft, chewy texture. However, this heating process often produces steam, which not only significantly impacts the cooking results but also affects the food's texture and overall user experience. Summary of the Invention

[0004] This invention aims to at least partially solve one of the technical problems in related technologies. Therefore, the first objective of this invention is to provide a control method for a cooking device that can automatically adjust humidity based on changes in the humidity of the cooking cavity, combined with the activation of a dehumidification module, thereby improving the crispness of the food and the heating effect.

[0005] A second objective of this invention is to provide a computer-readable storage medium.

[0006] The third objective of this invention is to provide a cooking device.

[0007] The fourth objective of this invention is to provide a control device for a cooking apparatus.

[0008] To achieve the above objectives, a first aspect of the present invention provides a control method for a cooking device, comprising: acquiring characteristic parameters of the food ingredients, the cooking stage of the cooking device, and the humidity change rate of the cooking device cavity; determining cooking parameters of the cooking device based on the characteristic parameters of the food ingredients; and controlling at least one of an air frying module and a dehumidification module based on the cooking parameters, the cooking stage, and / or the humidity change rate of the cooking device cavity.

[0009] According to the control method of the cooking equipment of the present invention, by acquiring the characteristic parameters of the ingredients, the cooking stage of the cooking equipment, and the humidity change rate of the cooking equipment cavity, and determining the cooking parameters of the cooking equipment according to the characteristic parameters of the ingredients, and controlling at least one of the air frying module and the dehumidification module according to the cooking parameters, the cooking stage and / or the humidity change rate of the cooking equipment cavity, the automatic humidity adjustment can be achieved according to the change of the cavity humidity in conjunction with the activation of the dehumidification module, thereby improving the crispness of the ingredients and the heating effect.

[0010] In some embodiments, the cooking parameters include a preset cooking temperature and a total cooking time, and the cooking stages include a low-speed evaporation stage, a high-speed evaporation stage, a first stable evaporation stage, and a second stable evaporation stage.

[0011] In some embodiments, the control of at least one of the air fryer module and the dehumidification module based on the cooking parameters of the cooking device, the cooking stage, and / or the rate of change of humidity in the cavity includes: determining a first cooking temperature and a first cooking time of the cooking device when the cooking stage is a low-speed evaporation stage, wherein the first cooking temperature is less than a preset cooking temperature; and controlling the air fryer module to continue operating for the first cooking time so that the cavity temperature of the cooking device is maintained at the first cooking temperature.

[0012] In some embodiments, the control of at least one of the air fryer module and the dehumidification module based on the cooking parameters of the cooking device, the cooking stage, and / or the humidity change rate of the cavity includes: determining a second cooking temperature and a second cooking time of the cooking device when the cooking stage is a high-speed evaporation stage, wherein the second cooking temperature is less than or equal to a preset cooking temperature; obtaining the highest cavity temperature and the lowest surface temperature of the food in the cooking device; controlling the opening and closing of the air fryer module based on the second cooking temperature, the highest cavity temperature of the cooking device, and the lowest surface temperature of the food in the second cooking time; and controlling the dehumidification valve of the dehumidification module to open when the humidity change rate of the cavity is greater than a first preset change rate.

[0013] In some embodiments, the air fryer module is controlled to operate based on the second cooking temperature, the highest temperature of the cavity of the cooking device, and the lowest surface temperature of the food, including: controlling the air fryer module to operate when the highest temperature of the cavity of the cooking device is less than or equal to the second cooking temperature, and prohibiting the air fryer module from operating when the lowest surface temperature of the food is greater than or equal to the second cooking temperature.

[0014] In some embodiments, the cooking device further includes a fan module, and the method further includes controlling the fan module to work in conjunction with the air fryer module to heat the food evenly.

[0015] In some embodiments, controlling at least one of the air fryer module and the dehumidification module based on the cooking parameters of the cooking device, the cooking stage, and / or the humidity change rate of the cavity includes: determining a third cooking temperature and a third cooking time of the cooking device when the cooking stage is a first stable evaporation stage; obtaining the highest cavity temperature and the lowest surface temperature of the food in the cooking device; and, during the third cooking time, controlling the air fryer module to open and close based on the third cooking temperature, the highest cavity temperature of the cooking device, and the lowest surface temperature of the food, so as to maintain the cooking temperature of the cooking device at the third cooking temperature while keeping the dehumidification valve of the dehumidification device in the open state.

[0016] In some embodiments, the air fryer module is controlled to operate based on a third cooking temperature, the highest temperature of the cavity of the cooking device, and the lowest surface temperature of the food, including: controlling the air fryer module to operate when the highest temperature of the cavity of the cooking device is less than or equal to the third cooking temperature, and prohibiting the air fryer module from operating when the lowest surface temperature of the food is greater than or equal to the third cooking temperature.

[0017] In some embodiments, controlling at least one of the air fryer module and the dehumidification module according to the cooking parameters of the cooking device, the cooking stage, and / or the rate of change of humidity in the cavity includes: determining a fourth cooking temperature and a fourth cooking time of the cooking device when the cooking stage is a second stable evaporation stage; obtaining the highest cavity temperature of the cooking device and the lowest surface temperature of the food; controlling the air fryer module to open and close according to the fourth cooking temperature, the highest cavity temperature of the cooking device, and the lowest surface temperature of the food during the fourth cooking time; and controlling the dehumidification valve of the dehumidification module to gradually close at a preset rate.

[0018] In some embodiments, the air fryer module is controlled to operate based on a fourth cooking temperature, the highest temperature of the cavity of the cooking device, and the lowest surface temperature of the food, including: controlling the air fryer module to operate when the highest temperature of the cavity of the cooking device is less than or equal to the fourth cooking temperature, and prohibiting the air fryer module from operating when the lowest surface temperature of the food is greater than or equal to the fourth cooking temperature.

[0019] In some embodiments, the characteristic parameters of the ingredients include the type and weight of the ingredients, wherein the preset cooking temperature is determined according to the type of ingredients, and the preset cooking temperature ranges from [200℃ to 300℃]; the total cooking time is determined according to the weight of the ingredients, and the total cooking time ranges from [15min to 60min].

[0020] In some embodiments, the operating power of the air blast module ranges from [1400W to 2700W].

[0021] In some embodiments, the cooking device further includes an oxygen sensor for acquiring the rate of change of humidity within the cooking device's cavity.

[0022] To achieve the above objectives, a second aspect of the present invention provides a computer-readable storage medium having a control program for a cooking device stored thereon. When the control program for the cooking device is executed by a processor, it implements the control method for the cooking device of any of the above embodiments.

[0023] According to the computer-readable storage medium of the present invention, the control method of the cooking device described above can automatically adjust the humidity based on the change in humidity of the cavity and the activation of the dehumidification module, thereby improving the crispness of the food and the heating effect.

[0024] To achieve the above objectives, a third aspect of the present invention provides a cooking device, comprising: a memory, a processor, and a control program for the cooking device stored in the memory and executable on the processor. When the processor executes the control program, it implements the control method for the cooking device of any of the above embodiments.

[0025] According to the cooking apparatus of the present invention, by employing the control method of the cooking apparatus described above, automatic humidity adjustment can be achieved based on changes in the humidity of the cavity, combined with the activation of the dehumidification module, thereby improving the crispness of the food and the heating effect.

[0026] To achieve the above objectives, a fourth aspect of the present invention provides a control device for a cooking apparatus, the cooking apparatus including an air frying module and a dehumidification module, the device comprising: an acquisition module for acquiring characteristic parameters of the food ingredients, the cooking stage of the cooking apparatus, and the humidity change rate of the cooking apparatus cavity; a determination module for determining the cooking parameters of the cooking apparatus based on the characteristic parameters of the food ingredients; and a control module for controlling at least one of the air frying module and the dehumidification module based on the cooking parameters of the cooking apparatus, the cooking stage, and / or the humidity change rate of the cavity.

[0027] According to the control device of the cooking equipment of the present invention, the acquisition module acquires the characteristic parameters of the ingredients, the cooking stage of the cooking equipment, and the humidity change rate of the cooking equipment cavity through the acquisition module, and determines the cooking parameters of the cooking equipment according to the characteristic parameters of the ingredients through the determination module, and controls at least one of the air frying module and the dehumidification module according to the cooking parameters, cooking stage and / or humidity change rate of the cooking equipment cavity through the control module. Thus, automatic humidity adjustment can be achieved according to the change of cavity humidity, combined with the activation of the dehumidification module, thereby improving the crispness of the ingredients and the heating effect.

[0028] 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

[0029] Figure 1 A humidity change diagram of the cavity of a cooking device based on relevant technologies;

[0030] Figure 2 This is a flowchart illustrating a control method for a cooking apparatus according to an embodiment of the present invention.

[0031] Figure 3 A graph showing the rate of change of oxygen according to an embodiment of the present invention;

[0032] Figure 4 This is a schematic diagram of the structure of a cooking device according to an embodiment of the present invention;

[0033] Figure 5 This is a schematic diagram of the structure of a control device for a cooking apparatus according to an embodiment of the present invention. Detailed Implementation

[0034] 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.

[0035] Figure 1 This graph shows the changes in humidity and oxygen content within the cavity of a cooking device used in related technologies during air frying. (Reference) Figure 1 As shown, in related technologies, the humidity change in the cavity of cooking equipment with air frying function goes through the following three stages during air frying:

[0036] (1) Low-speed evaporation stage: accounting for 10-20% of the total cooking time. During this process, the surface temperature of the food is low, the amount of water evaporated is low, and the humidity inside the cavity does not change significantly.

[0037] (2) High-speed evaporation stage: accounting for 40-50% of the total cooking time. During this process, the surface temperature of the food gradually increases, the amount of water evaporated continuously increases, the water vapor in the cavity cannot be balanced by humidity regulation, and the humidity inside the cavity gradually increases.

[0038] (3) Stable evaporation stage: accounting for 40-50% of the total cooking time. During this process, the surface temperature of the food gradually stabilizes and reaches the boiling point of water (100℃). The evaporation rate of water vapor in the cavity reaches its peak. At this moment, the food has the highest dehydration efficiency per unit time. At the same time, there is the maximum humidity gradient difference between the inside and outside of the cavity. The evaporation and discharge rates of water vapor are relatively balanced, and the humidity inside the cavity gradually returns to a steady state.

[0039] As can be seen, in related technologies, during air frying, as the evaporation of moisture increases, the humidity inside the cavity cannot reach a balanced state, thus affecting the cooking effect of the food. Therefore, embodiments of the present invention provide a control method, control device, cooking equipment, and storage medium for a cooking device. This method can automatically regulate humidity based on changes in the humidity inside the cavity, combined with the activation of a dehumidification module, thereby improving the crispness and heating effect of the food.

[0040] The control method, control device, cooking equipment, and storage medium of the cooking equipment according to embodiments of the present invention are described below with reference to the accompanying drawings.

[0041] Figure 2 This is a schematic flowchart illustrating a control method for a cooking apparatus according to an embodiment of the present invention. (See reference) Figure 2 As shown, the control method of this cooking device includes the following steps:

[0042] S201: Obtain the characteristic parameters of the ingredients, the cooking stage of the cooking equipment, and the humidity change rate of the cooking equipment cavity.

[0043] It is understandable that the cooking parameters of cooking equipment will vary depending on the characteristics of the ingredients being cooked. For example, the operating parameters of cooking equipment will differ depending on the type of ingredient, or even the weight of the same type of ingredient. Furthermore, the cooking stage of the equipment also affects its operation. In addition, the humidity inside the cooking chamber changes due to the evaporation of moisture from the ingredients, requiring real-time adjustment to ensure optimal cooking results. Therefore, it is necessary to obtain the characteristic parameters of the ingredients, the cooking stage of the equipment, and the rate of change of humidity within the cooking chamber.

[0044] The characteristic parameters of ingredients can be obtained in two ways: by selective input by the user, for example, the user can input the characteristic parameters of the ingredients into the cooking device while cooking; or by acquisition by smart sensors, for example, the cooking device is equipped with sensors that identify the type of ingredients or weigh them, and when the ingredients are put into the cooking device, the sensors on the cooking device can automatically identify the ingredients to obtain their characteristic parameters.

[0045] The method for obtaining the humidity change rate of the cooking equipment cavity can be: (Refer to...) Figure 1As shown, since the oxygen content inside the cavity is negatively correlated with the humidity content inside the cavity—that is, the higher the oxygen content, the lower the humidity content—the humidity change rate inside the cavity can be obtained by measuring the rate of change of oxygen within the cooking appliance's cavity. For example, the cooking appliance also includes an oxygen sensor for acquiring the humidity change rate inside the cooking appliance's cavity. Specifically, refer to... Figure 3 As shown, the oxygen content of the cavity can be obtained in real time through an oxygen sensor, and the rate of change of oxygen content can be obtained based on the oxygen content. The rate of change of oxygen content can then reflect the rate of change of humidity in the cavity.

[0046] As another possible approach, humidity sensors can be used to obtain the rate of change in humidity within the cooking appliance's cavity.

[0047] S202: Determine the cooking parameters of the cooking equipment based on the characteristic parameters of the ingredients.

[0048] Since ingredients with different characteristics require different cooking parameters, once the characteristics of the ingredients are obtained, the cooking parameters can be determined based on these characteristics. Examples include cooking time and cooking temperature.

[0049] S203: Control at least one of the air frying module and the dehumidification module according to the cooking parameters, cooking stage and / or the humidity change rate of the cooking equipment.

[0050] Specifically, to achieve optimal cooking results, after obtaining the cooking parameters, cooking stages, and / or humidity change rate of the cooking equipment, at least one of the air frying module and the dehumidification module can be controlled based on these parameters. For example, at different cooking stages, the opening and closing of the air frying module and the dehumidification module can be controlled according to the cooking parameters and / or humidity change rate to automatically adjust the humidity and heating efficiency of the cooking equipment, thereby improving the crispness and heating effect of the food.

[0051] In this embodiment, by acquiring the characteristic parameters of the ingredients, the cooking stage of the cooking equipment, and the humidity change rate of the cooking equipment cavity, and determining the cooking parameters of the cooking equipment based on the characteristic parameters of the ingredients, and controlling at least one of the air frying module and the dehumidification module based on the cooking parameters, cooking stage, and / or humidity change rate of the cooking equipment cavity, the humidity adjustment can be automatically achieved based on the change in cavity humidity, combined with the activation of the dehumidification module, thereby improving the crispness of the ingredients and the heating effect.

[0052] In some embodiments, the cooking parameters include a preset cooking temperature and a total cooking time, and the cooking stages include a low-speed evaporation stage, a high-speed evaporation stage, a first stable evaporation stage, and a second stable evaporation stage.

[0053] For example, the characteristic parameters of the ingredients include the type and weight of the ingredients. The preset cooking temperature T0 can be determined according to the type of ingredients, and the value range of the preset cooking temperature T0 can be [200℃, 300℃]. The total cooking time t can be determined according to the weight of the ingredients, and the value range of the total cooking time t can be [15min, 60min].

[0054] As an example, for 600g of fries, the preset cooking temperature can be set to 190℃ and the total cooking time can be set to 22 minutes. During cooking, the ingredients will go through several different stages: a low-speed evaporation stage, a high-speed evaporation stage, a first stable evaporation stage, and a second stable evaporation stage, ultimately achieving a crispy texture.

[0055] In some embodiments, controlling at least one of the air fryer module and the dehumidification module according to the cooking parameters of the cooking device, the cooking stage and / or the rate of change of cavity humidity includes: determining a first cooking temperature and a first cooking time of the cooking device when the cooking stage is a low-speed evaporation stage, wherein the first cooking temperature is less than a preset cooking temperature; and controlling the air fryer module to continue operating for the first cooking time so that the cavity temperature of the cooking device is maintained at the first cooking temperature.

[0056] Specifically, when the cooking stage is a low-speed evaporation stage, it is necessary to determine the required cooking temperature (i.e., the first cooking temperature T1) and cooking time (i.e., the first cooking time t1) for this cooking stage. The first cooking temperature T1 can be any temperature lower than the preset cooking temperature. The first cooking time t1 accounts for 10%-20% of the total cooking time t.

[0057] During the low-speed evaporation stage, the air fryer module begins operation. The power P of the air fryer module can be determined based on the type of food to heat the food and the cavity, maintaining the cavity temperature of the cooking equipment at the first cooking temperature. The operating power of the air fryer module can range from [1400W to 2700W]. After the air fryer module has been operating for the first cooking time t1, the low-speed evaporation stage ends, and the cooking equipment enters the high-speed evaporation stage.

[0058] In some embodiments, controlling at least one of the air fryer module and the dehumidification module according to the cooking parameters of the cooking device, the cooking stage, and / or the humidity change rate of the cavity includes: determining a second cooking temperature and a second cooking time of the cooking device when the cooking stage is a high-speed evaporation stage, wherein the second cooking temperature is less than or equal to a preset cooking temperature; obtaining the highest cavity temperature of the cooking device and the lowest surface temperature of the food; controlling the air fryer module to open and close according to the second cooking temperature, the highest cavity temperature of the cooking device, and the lowest surface temperature of the food during the second cooking time; and controlling the dehumidification valve of the dehumidification module to open when the humidity change rate of the cavity is greater than a first preset change rate.

[0059] During the high-speed evaporation stage, it is necessary to determine the second cooking temperature T2 and the second cooking time t2 of the cooking equipment in this stage. The second cooking temperature T2 is less than or equal to the preset cooking temperature T0. The second cooking time t2 accounts for 40%-50% of the total cooking time t.

[0060] It should be noted that, in order to prevent overheating of the food, the air fryer module needs to be controlled to open and close based on the second cooking temperature T2, the highest temperature of the cooking equipment cavity, and the lowest surface temperature of the food during the second cooking time t2.

[0061] For example, the air fryer module is controlled to operate when the highest temperature inside the cooking appliance cavity is less than or equal to the second cooking temperature T2, and is prohibited from operating when the lowest surface temperature of the food is greater than or equal to the second cooking temperature T2. The highest temperature inside the cooking appliance cavity and the lowest surface temperature of the food can be obtained using a temperature sensor configured within the cooking appliance.

[0062] During the high-speed evaporation phase, humidity changes are significant. When the rate of change in cavity humidity exceeds a first preset rate, the dehumidification valve of the dehumidification module opens. This dehumidification process quickly and effectively improves the cavity humidity, ensuring the food surface remains dry. The first preset rate is the rate of change at the critical point where the cavity humidity changes most significantly, and can be determined based on actual conditions. For example, refer to... Figure 3 As shown, point ① is the point with the greatest humidity change. At this point, the dehumidification valve of the dehumidification module can be opened to start dehumidification.

[0063] When the air fryer module continues to work for the second cooking time t2, the low-speed evaporation stage ends, and the cooking equipment enters the high-speed evaporation stage.

[0064] In some embodiments, the cooking device further includes a fan module, and the method further includes controlling the fan module to work in conjunction with the air fryer module to heat the food evenly.

[0065] Specifically, during the high-speed evaporation stage, in order to maintain the uniformity of the overall temperature of the food, forced hot air convection is required to ensure that the hot air fully contacts the surface of the food. Therefore, in this embodiment, the fan module can be controlled to work in conjunction with the air fryer module to ensure that the food is heated evenly.

[0066] In some embodiments, controlling at least one of the air fryer module and the dehumidification module based on the cooking parameters of the cooking device, the cooking stage, and / or the humidity change rate of the cavity includes: determining a third cooking temperature and a third cooking time of the cooking device when the cooking stage is a first stable evaporation stage; obtaining the highest cavity temperature and the lowest surface temperature of the food in the cooking device; and, during the third cooking time, controlling the air fryer module to open and close based on the third cooking temperature, the highest cavity temperature of the cooking device, and the lowest surface temperature of the food, so as to maintain the cooking temperature of the cooking device at the third cooking temperature while keeping the dehumidification valve of the dehumidification device in the open state.

[0067] Specifically, in the first stable evaporation stage, it is necessary to determine the third cooking temperature T3 and the third cooking time t3 of the cooking equipment in this stage. The third cooking temperature T3 and the third cooking time t3 can be set according to the actual situation. For example, the third cooking temperature T3 can be any temperature less than or equal to the second cooking temperature T2, and the third cooking time t3 accounts for 30%-40% of the total cooking time t.

[0068] To prevent overheating of the food, during the third cooking time t3, the air fryer module needs to be controlled to open and close based on the third cooking temperature T3, the highest temperature inside the cooking equipment cavity, and the lowest surface temperature of the food. The highest temperature inside the cooking equipment cavity and the lowest surface temperature of the food can be obtained using a temperature sensor configured in the cooking equipment.

[0069] For example, the air fryer module is controlled to operate when the highest temperature of the cavity of the cooking equipment is less than or equal to the third cooking temperature T3, and the air fryer module is prohibited from operating when the lowest surface temperature of the food is greater than or equal to the third cooking temperature T3.

[0070] In the first stable evaporation stage, the power P of the air fryer module can be determined according to the type of food to heat the food and the cavity, so that the cavity temperature of the cooking equipment is maintained at the third cooking temperature. The working power of the air fryer module can be in the range of [1400W, 2700W].

[0071] In addition, during the evaporation stage, the temperature of the cavity drops due to changes in the humidity of the cavity. Therefore, while the air fryer module is turned on, the dehumidification valve of the desiccant device needs to be kept open to further dehumidify and raise the temperature of the cavity, ensuring that the surface of the food is sufficiently heated.

[0072] In some embodiments, controlling at least one of the air fryer module and the dehumidification module according to the cooking parameters of the cooking device, the cooking stage, and / or the rate of change of humidity in the cavity includes: determining a fourth cooking temperature and a fourth cooking time of the cooking device when the cooking stage is a second stable evaporation stage; obtaining the highest cavity temperature of the cooking device and the lowest surface temperature of the food; controlling the air fryer module to open and close according to the fourth cooking temperature, the highest cavity temperature of the cooking device, and the lowest surface temperature of the food during the fourth cooking time; and controlling the dehumidification valve of the dehumidification module to gradually close at a preset rate.

[0073] Specifically, in the first stable evaporation stage, it is necessary to determine the fourth cooking temperature T4 and the fourth cooking time t4 of the cooking equipment in this stage. The fourth cooking temperature T4 and the fourth cooking time t4 can be set according to actual conditions. For example, the fourth cooking temperature T4 can be any temperature less than or equal to the third cooking temperature T3, and the fourth cooking time t4 accounts for 10%-20% of the total cooking time t.

[0074] To prevent overheating of the food, during the fourth cooking time t4, the air fryer module needs to be controlled to open and close based on the fourth cooking temperature T4, the highest temperature inside the cooking equipment cavity, and the lowest surface temperature of the food. The highest temperature inside the cooking equipment cavity and the lowest surface temperature of the food can be obtained using a temperature sensor configured in the cooking equipment.

[0075] For example, the air fryer module is controlled to operate when the highest temperature of the cavity of the cooking equipment is less than or equal to the fourth cooking temperature T4, and the air fryer module is prohibited from operating when the lowest surface temperature of the food is greater than or equal to the fourth cooking temperature T4.

[0076] In the second stable evaporation stage, the power P of the air fryer module can be determined according to the type of food to heat the food and the cavity. Additionally, in this stage, the moisture inside the food is almost completely removed; therefore, the dehumidification valve of the dehumidification module can be controlled to gradually close at a preset rate to further brown the food. The operating power of the air fryer module can range from [1400W to 2700W], and the preset rate can be set according to actual conditions.

[0077] In summary, the control method of the cooking equipment according to the embodiments of the present invention acquires the characteristic parameters of the ingredients, the cooking stage of the cooking equipment, and the humidity change rate of the cooking equipment cavity, determines the cooking parameters of the cooking equipment based on the characteristic parameters of the ingredients, and controls at least one of the air frying module and the dehumidification module based on the cooking parameters, the cooking stage, and / or the humidity change rate of the cooking equipment cavity. Thus, it is possible to achieve automated humidity adjustment based on the change in cavity humidity, combined with the activation of the dehumidification module, thereby improving the crispness of the ingredients and the heating effect.

[0078] Corresponding to the above embodiments, this invention also proposes a computer-readable storage medium storing a control program for a cooking device thereon. When the control program for the cooking device is executed by a processor, it implements the control method for the cooking device of any of the above embodiments.

[0079] According to the computer-readable storage medium of the present invention, the control method of the cooking device described above can automatically adjust the humidity based on the change in humidity of the cavity and the activation of the dehumidification module, thereby improving the crispness of the food and the heating effect.

[0080] Corresponding to the above embodiments, this invention also proposes a cooking device, see reference. Figure 4 As shown, the cooking device 400 includes: a memory 402, a processor 404, and a control program 406 of the cooking device stored in the memory 402 and executable on the processor 404. When the processor 404 executes the control program 406, it implements the control method of the cooking device in any of the above embodiments.

[0081] According to the cooking apparatus of the present invention, by employing the control method of the cooking apparatus described above, automatic humidity adjustment can be achieved based on changes in the humidity of the cavity, combined with the activation of the dehumidification module, thereby improving the crispness of the food and the heating effect.

[0082] Corresponding to the above embodiments, this invention also proposes a control device for a cooking apparatus, the cooking apparatus including an air fryer module and a dehumidification module, see reference. Figure 5 As shown, the control device 500 includes: an acquisition module 502, a determination module 504, and a control module 506.

[0083] The acquisition module 502 is used to acquire the characteristic parameters of the ingredients, the cooking stage of the cooking equipment, and the humidity change rate of the cooking equipment cavity; the determination module 504 is used to determine the cooking parameters of the cooking equipment based on the characteristic parameters of the ingredients; and the control module 506 is used to control at least one of the air frying module and the dehumidification module based on the cooking parameters, cooking stage, and / or humidity change rate of the cooking equipment cavity.

[0084] In some embodiments, the cooking parameters include a preset cooking temperature and a total cooking time, and the cooking stages include a low-speed evaporation stage, a high-speed evaporation stage, a first stable evaporation stage, and a second stable evaporation stage.

[0085] In some embodiments, the control module 506 is specifically configured to: determine a first cooking temperature and a first cooking time of the cooking device when the cooking stage is a low-speed evaporation stage, wherein the first cooking temperature is less than a preset cooking temperature; and control the air fryer module to continue working for the first cooking time so that the cavity temperature of the cooking device is maintained at the first cooking temperature.

[0086] In some embodiments, the control module 506 is further configured to: determine a second cooking temperature and a second cooking time of the cooking device when the cooking stage is a high-speed evaporation stage, wherein the second cooking temperature is less than or equal to a preset cooking temperature; obtain the highest temperature of the cavity of the cooking device and the lowest surface temperature of the food; control the opening and closing of the air fryer module according to the second cooking temperature, the highest temperature of the cavity of the cooking device and the lowest surface temperature of the food during the second cooking time; and control the dehumidification valve of the dehumidification module to open when the humidity change rate of the cavity is greater than a first preset change rate.

[0087] In some embodiments, the control module 506 is further configured to: control the air fryer module to operate when the highest temperature of the cavity of the cooking device is less than or equal to the second cooking temperature, and prohibit the air fryer module from operating when the lowest surface temperature of the food is greater than or equal to the second cooking temperature.

[0088] In some embodiments, the cooking device further includes a fan module, and the control module 506 is used to control the fan module to work in conjunction with the air fryer module to heat the food evenly.

[0089] In some embodiments, the control module 506 is further configured to: determine the third cooking temperature and the third cooking time of the cooking device when the cooking stage is the first stable evaporation stage; obtain the highest temperature of the cavity of the cooking device and the lowest surface temperature of the food; and, during the third cooking time, control the opening and closing of the air fryer module according to the third cooking temperature, the highest temperature of the cavity of the cooking device and the lowest surface temperature of the food, so as to control the cooking temperature of the cooking device to be maintained at the third cooking temperature, while maintaining the dehumidification valve of the dehumidification device in the open state.

[0090] In some embodiments, the control module 506 is further configured to: control the air fryer module to operate when the highest temperature of the cavity of the cooking device is less than or equal to the third cooking temperature, and prohibit the air fryer module from operating when the lowest surface temperature of the food is greater than or equal to the third cooking temperature.

[0091] In some embodiments, the control module 506 is further configured to: determine the fourth cooking temperature and the fourth cooking time of the cooking device when the cooking stage is the second stable evaporation stage; obtain the highest temperature of the cavity of the cooking device and the lowest surface temperature of the food; control the opening and closing of the air fryer module according to the fourth cooking temperature, the highest temperature of the cavity of the cooking device and the lowest surface temperature of the food during the fourth cooking time; and control the dehumidification valve of the dehumidification module to gradually close at a preset rate.

[0092] In some embodiments, the control module 506 is further configured to: control the air fryer module to operate when the highest temperature of the cavity of the cooking device is less than or equal to the fourth cooking temperature, and prohibit the air fryer module from operating when the lowest surface temperature of the food is greater than or equal to the fourth cooking temperature.

[0093] In some embodiments, the characteristic parameters of the ingredients include the type and weight of the ingredients, wherein the preset cooking temperature is determined according to the type of ingredients, and the preset cooking temperature ranges from [200℃ to 300℃]; the total cooking time is determined according to the weight of the ingredients, and the total cooking time ranges from [15min to 60min].

[0094] In some embodiments, the operating power of the air blast module ranges from [1400W to 2700W].

[0095] In some embodiments, the cooking device further includes an oxygen sensor for acquiring the rate of change of humidity within the cooking device's cavity.

[0096] It should be noted that for details not disclosed in the control device of the cooking equipment, please refer to the details disclosed in the control method of the cooking equipment in the embodiments of the present invention, which will not be repeated here.

[0097] According to the control device of the cooking equipment of the present invention, the acquisition module acquires the characteristic parameters of the ingredients, the cooking stage of the cooking equipment, and the humidity change rate of the cooking equipment cavity through the acquisition module, and determines the cooking parameters of the cooking equipment according to the characteristic parameters of the ingredients through the determination module, and controls at least one of the air frying module and the dehumidification module according to the cooking parameters, cooking stage and / or humidity change rate of the cooking equipment cavity through the control module. Thus, automatic humidity adjustment can be achieved according to the change of cavity humidity, combined with the activation of the dehumidification module, thereby improving the crispness of the ingredients and the heating effect.

[0098] 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 embodied 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.

[0099] 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.

[0100] 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.

[0101] Furthermore, the terms "first," "second," etc., used in the embodiments of this invention are for descriptive purposes only and should not be construed as indicating or implying relative importance, or implicitly specifying the number of technical features indicated in this embodiment. Therefore, features defined with terms such as "first" and "second" in the embodiments of this invention can explicitly or implicitly indicate that the embodiment includes at least one of those features. In the description of this invention, the word "multiple" means at least two or more, such as two, three, four, etc., unless otherwise explicitly specified in the embodiments.

[0102] 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 method for controlling a cooking device, characterized in that, The cooking equipment includes an air fryer module and a dehumidification module, and the method includes: The characteristic parameters of the ingredients, the cooking stage of the cooking equipment, and the humidity change rate of the cavity of the cooking equipment are obtained. The cooking parameters of the cooking equipment are determined based on the characteristic parameters of the ingredients; At least one of the air fryer module and the dehumidification module is controlled according to the cooking parameters of the cooking equipment, the cooking stage and / or the humidity change rate of the cavity; The cooking parameters include a preset cooking temperature and a total cooking time, and the cooking stages include a low-speed evaporation stage, a high-speed evaporation stage, a first stable evaporation stage, and a second stable evaporation stage. The step of controlling at least one of the air fryer module and the dehumidification module according to the cooking parameters of the cooking equipment, the cooking stage, and / or the humidity change rate of the cavity includes: when the cooking stage is the high-speed evaporation stage, determining a second cooking temperature and a second cooking time of the cooking equipment, wherein the second cooking temperature is less than or equal to the preset cooking temperature; and obtaining the highest cavity temperature of the cooking equipment and the lowest surface temperature of the food. During the second cooking time, the air fryer module is controlled to open and close based on the second cooking temperature, the highest temperature of the cavity of the cooking equipment, and the lowest surface temperature of the food. When the humidity change rate of the cavity is greater than the first preset change rate, the dehumidification valve of the dehumidification module is controlled to open.

2. The control method according to claim 1, characterized in that, The control of at least one of the air fryer module and the dehumidification module based on the cooking parameters of the cooking equipment, the cooking stage, and / or the humidity change rate of the cavity includes: When the cooking stage is the low-speed evaporation stage, a first cooking temperature and a first cooking time are determined for the cooking equipment, wherein the first cooking temperature is less than the preset cooking temperature; The air fryer module is controlled to operate continuously for the first cooking time so that the cavity temperature of the cooking device is maintained at the first cooking temperature.

3. The control method according to claim 1, characterized in that, The step of controlling the opening and closing of the air fryer module based on the second cooking temperature, the highest temperature of the cavity of the cooking equipment, and the lowest surface temperature of the food includes: When the highest temperature of the cavity of the cooking device is less than or equal to the second cooking temperature, the air fryer module is controlled to work, and when the lowest surface temperature of the food is greater than or equal to the second cooking temperature, the air fryer module is prohibited from working.

4. The control method according to claim 1, characterized in that, The cooking device also includes a fan module, and the method further includes: The fan module is controlled to work in tandem with the air fryer module to ensure that the food is heated evenly.

5. The control method according to claim 1, characterized in that, The control of at least one of the air fryer module and the dehumidification module based on the cooking parameters of the cooking equipment, the cooking stage, and / or the humidity change rate of the cavity includes: When the cooking stage is the first stable evaporation stage, the third cooking temperature and the third cooking time of the cooking equipment are determined; The highest temperature of the cavity of the cooking equipment and the lowest surface temperature of the food are obtained; During the third cooking time, the air fryer module is controlled to open and close based on the third cooking temperature, the highest temperature of the cavity of the cooking equipment, and the lowest surface temperature of the food, so as to maintain the cooking temperature of the cooking equipment at the third cooking temperature, while keeping the dehumidification valve of the dehumidification module in the open state.

6. The control method according to claim 5, characterized in that, The method of controlling the opening and closing of the air fryer module based on the third cooking temperature, the highest temperature of the cavity of the cooking equipment, and the lowest surface temperature of the food includes: When the highest temperature of the cavity of the cooking device is less than or equal to the third cooking temperature, the air fryer module is controlled to work, and when the lowest surface temperature of the food is greater than or equal to the third cooking temperature, the air fryer module is prohibited from working.

7. The control method according to claim 1, characterized in that, The control of at least one of the air fryer module and the dehumidification module based on the cooking parameters of the cooking equipment, the cooking stage, and / or the humidity change rate of the cavity includes: When the cooking stage is the second stable evaporation stage, the fourth cooking temperature and the fourth cooking time of the cooking equipment are determined; The highest temperature of the cavity of the cooking equipment and the lowest surface temperature of the food are obtained; During the fourth cooking time, the air fryer module is controlled to open and close based on the fourth cooking temperature, the highest temperature of the cavity of the cooking equipment, and the lowest surface temperature of the food, and the dehumidification valve of the dehumidification module is controlled to gradually close at a preset rate.

8. The control method according to claim 7, characterized in that, The method of controlling the opening and closing of the air fryer module based on the fourth cooking temperature, the highest temperature of the cavity of the cooking equipment, and the lowest surface temperature of the food includes: When the highest temperature of the cavity of the cooking device is less than or equal to the fourth cooking temperature, the air fryer module is controlled to work, and when the lowest surface temperature of the food is greater than or equal to the fourth cooking temperature, the air fryer module is prohibited from working.

9. The control method according to any one of claims 1-8, characterized in that, The characteristic parameters of the ingredients include the type and weight of the ingredients. The preset cooking temperature is determined according to the type of ingredients, and the value range of the preset cooking temperature is [200℃, 300℃]. The total cooking time is determined according to the weight of the ingredients, and the value range of the total cooking time is [15min, 60min].

10. The control method according to any one of claims 2-8, characterized in that, The working power of the air blast module is in the range of [1400W, 2700W].

11. The control method according to any one of claims 1-8, characterized in that, The cooking device also includes an oxygen sensor, which is used to obtain the rate of change of humidity in the cavity of the cooking device.

12. A computer-readable storage medium, characterized in that, It stores a control program for a cooking device, which, when executed by a processor, implements the control method for the cooking device according to any one of claims 1-11.

13. A cooking appliance, characterized in that, The device includes a memory, a processor, and a control program for a cooking device stored in the memory and executable on the processor. When the processor executes the control program, it implements a control method for the cooking device according to any one of claims 1-11.

14. A control device for a cooking apparatus, characterized in that, The cooking equipment includes an air fryer module and a dehumidification module, and the device includes: The acquisition module is used to acquire the characteristic parameters of the ingredients, the cooking stage of the cooking equipment, and the humidity change rate of the cavity of the cooking equipment; The determining module is used to determine the cooking parameters of the cooking equipment based on the characteristic parameters of the ingredients; the cooking parameters include a preset cooking temperature and a total cooking time, and the cooking stages include a low-speed evaporation stage, a high-speed evaporation stage, a first stable evaporation stage, and a second stable evaporation stage; A control module is configured to control at least one of the air fryer module and the dehumidification module based on the cooking parameters of the cooking equipment, the cooking stage, and / or the humidity change rate of the cavity, including: When the cooking stage is the high-speed evaporation stage, a second cooking temperature and a second cooking time of the cooking equipment are determined, wherein the second cooking temperature is less than or equal to the preset cooking temperature; the highest temperature of the cavity of the cooking equipment and the lowest surface temperature of the food are obtained; during the second cooking time, the air fryer module is controlled to open and close according to the second cooking temperature, the highest temperature of the cavity of the cooking equipment and the lowest surface temperature of the food, and the dehumidification valve of the dehumidification module is controlled to open when the humidity change rate of the cavity is greater than the first preset change rate.

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