Cooking appliance, and control method, apparatus and system thereof, readable storage medium

Abstract

The application provides a cooking appliance and a control method, device and system thereof, and a readable storage medium. The cooking appliance comprises a heating assembly. The control method of the cooking appliance comprises: obtaining initial temperature and size information of a target food; and controlling the heating assembly to heat the target food according to the initial temperature and size information.

Description

Technical Field

[0001] This invention relates to the field of cooking appliance technology, and more specifically, to a cooking appliance and its control method, apparatus and system, and readable storage medium. Background Technology

[0002] With the accelerating pace of life and rising living standards, baked and prepared foods are receiving increasing attention. Baked and prepared foods typically require reheating before consumption to enhance their crispness.

[0003] Currently, common reheating methods include microwave reheating and oven reheating. However, when reheating baked or pre-prepared foods, without reheating instructions, users need to manually set the cooking temperature and time. This can easily lead to overheating, resulting in burnt food, insufficient crispness on the surface, or soggy food, thus reducing the taste and reheating effect and lowering the success rate of reheating cooking. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0005] Therefore, the first aspect of the present invention is to provide a method for controlling a cooking utensil.

[0006] A second aspect of the invention is to provide a control device for a cooking utensil.

[0007] A third aspect of the invention is to provide a control system for another cooking appliance.

[0008] The fourth aspect of the present invention is to provide a cooking utensil.

[0009] The fifth aspect of the present invention is to provide a readable storage medium.

[0010] In view of this, according to one aspect of the present invention, a method for controlling a cooking appliance is proposed, wherein the cooking appliance includes a heating component, and the method for controlling the cooking appliance includes: acquiring initial temperature and size information of a target food; and controlling the heating component to heat the target food according to the initial temperature and size information.

[0011] The execution subject of the cooking appliance control method provided by this invention can be the control device of the cooking appliance, or it can be determined according to actual usage needs, and is not specifically limited here. To more clearly describe the cooking appliance control method provided by this invention, the following description uses the control device of the cooking appliance as the execution subject of the cooking appliance control method.

[0012] The present invention provides a method for controlling a cooking appliance, which includes a cooking cavity and a heating component, to operate. The cooking cavity is used to hold food ingredients, and the heating component is used to heat the food ingredients in the cooking cavity.

[0013] Furthermore, the cooking appliance control method provided by the present invention is used to control the operation of the cooking appliance to reheat baked or pre-prepared food, so as to improve the taste of the reheated food, improve the reheating effect of the food, and thus improve the success rate of reheating cooking.

[0014] Specifically, in the control method of the cooking appliance provided by this invention, during the reheating of the target food using the cooking appliance, when the target food is placed in the cooking cavity, the size and temperature of the target food are detected to obtain its size information and initial temperature. Based on this, the reheating process of the heating component is determined according to the obtained size information and initial temperature of the target food, and the heating component is controlled to heat the target food according to the determined reheating process to achieve the reheating operation. In this way, by controlling the heating component to heat the target food according to its size information and initial temperature, the reheating operation is highly matched with the target food, ensuring a good reheating effect after the reheating operation. This avoids phenomena such as burning, insufficient crispness, or soggyness after reheating, improving the taste of the reheated food and thus increasing the success rate of reheating cooking.

[0015] The control method for the cooking appliance according to the present invention may further include the following additional technical features:

[0016] In some technical solutions, optionally, the heating component is controlled to heat the target food according to the initial temperature and size information, including: when the initial temperature is greater than or equal to the target temperature, the heating component is controlled to perform a first heating treatment on the target food according to the size information; when the initial temperature is less than the target temperature, the filling information of the target food is obtained, and the heating component is controlled to heat the target food according to the filling information and the size information; wherein, the filling information is used to indicate whether the target food contains a filling.

[0017] In this technical solution, during the process of controlling the heating component to heat the target food according to the obtained size information and initial temperature of the target food, specifically, the initial temperature of the target food is compared with a set target temperature. If the set target temperature is less than or equal to the initial temperature of the target food, the heating component is directly controlled to perform a first heating treatment on the target food based on the size information of the target food, thereby realizing the reheating operation of the target food. If the set target temperature is greater than the initial temperature of the target food, the filling information of the target food is obtained, and it is determined whether the target food contains filling. Based on this, according to the size information and filling information of the target food, the corresponding reheating process of the heating component is determined based on whether the target food contains filling, and the heating component is controlled to heat the target food according to the determined reheating process to realize the reheating operation of the target food. In this way, when the initial temperature of the target food is relatively high, the target food is heated directly based on its size information. When the initial temperature of the target food is relatively low, the heating is further adjusted based on the presence or absence of filling. This ensures a high degree of matching between the reheating operation and the target food, thereby guaranteeing a good reheating effect after the reheating operation, improving the taste of the reheated food, and thus increasing the success rate of reheating cooking.

[0018] In some technical solutions, optionally, the heating component includes a baking component and a steam component. The heating component is controlled to perform a first heating treatment on the target food according to the size information, including: controlling the baking component and the steam component to perform a first sub-heating treatment on the target food until the surface temperature of the target food reaches a first temperature, the first temperature being related to the size information; controlling the baking component to perform a second sub-heating treatment on the target food until the surface temperature of the target food reaches a second temperature, and ending the cooking process, the second temperature being related to the size information.

[0019] In this technical solution, the heating components may specifically include a steam component and a baking component, and the first heating treatment may specifically include a first sub-heating treatment and a second sub-heating treatment. Based on this, in the process of directly controlling the heating components to heat the target food according to its size information, specifically, the steam component and baking component are controlled to perform a first sub-heating treatment on the target food according to its size information. During the first sub-heating treatment, the surface temperature of the target food is detected by a temperature detection device installed within the cooking appliance. After the temperature detection device detects that the surface temperature of the target food has reached a set first temperature, the first sub-heating treatment ends, and the baking component is controlled to continue performing a second sub-heating treatment on the target food. Simultaneously, during the second sub-heating treatment, the surface temperature of the target food is detected by the temperature detection device installed within the cooking appliance. Further, after the temperature detection device detects that the surface temperature of the target food has reached a set second temperature, the second sub-heating treatment ends, and the reheating cooking process of the target food is terminated. In this way, when the target food has a high water loss rate, the target food is first heated by the steam component and the baking component, and then heated by the baking component. This ensures that the moisture content of the reheated food is appropriate, avoiding the reheated food from becoming dry, burnt, not crispy enough, or soggy. This improves the taste of the reheated food and increases the success rate of reheating cooking.

[0020] In some technical solutions, optionally, the heating component is controlled to heat the target food according to the filling information and size information, including: when the target food does not contain filling, the baking component is controlled to perform a second heating treatment on the target food until the surface temperature of the target food reaches a second temperature, and the cooking ends.

[0021] In this technical solution, during the heating process of the target food, which combines the size information and filling information, specifically, when the filling information indicates that the target food does not contain any filling, the baking assembly is controlled to perform a second sub-heating treatment on the target food based on its size information. Simultaneously, during this second sub-heating treatment, a temperature detection device installed within the cooking appliance monitors the surface temperature of the target food. Based on this, once the temperature detection device detects that the surface temperature of the target food has reached a set second temperature, the second sub-heating treatment is terminated, and the reheating cooking process ends. In this way, when the target food has a low moisture loss rate and does not contain any filling, directly performing the second sub-heating treatment through the baking assembly ensures that the reheated food has an appropriate moisture content, improves its texture, and thus increases the success rate of reheating cooking.

[0022] In some technical solutions, optionally, the heating component includes a microwave component. Based on the filling information and size information, the heating component is controlled to heat the target food, including: when the target food contains a filling, controlling the microwave component to perform a second heating treatment on the target food; after the surface temperature of the target food reaches a third temperature, controlling the baking component and the steam component to perform a first sub-heating treatment on the target food; after the surface temperature of the target food reaches the first temperature, controlling the baking component to perform a second sub-heating treatment on the target food, until the surface temperature of the target food reaches the second temperature, and the cooking ends.

[0023] In this technical solution, the heating component may further include a microwave component. Based on this, during the heating process of the target food, combining the size information and filling information, specifically, when the filling information indicates the presence of filling inside the target food, the microwave component is controlled to perform a second heating treatment on the target food. Furthermore, during this second heating treatment, the surface temperature of the target food is detected by a temperature detection device installed within the cooking appliance. Based on this, after the temperature detection device detects that the surface temperature of the target food has reached a set third temperature, the second heating treatment of the target food ends. Then, based on the size information of the target food, the steam component and the baking component are controlled to perform a first sub-heating treatment on the target food. Simultaneously, during this first sub-heating treatment, the surface temperature of the target food is detected by a temperature detection device installed within the cooking appliance. Furthermore, after the temperature detection device detects that the surface temperature of the target food has reached the set first temperature, the first sub-heating treatment of the target food ends, and based on the size information of the target food, the baking assembly is controlled to continue the second sub-heating treatment of the target food. Simultaneously, during the second sub-heating treatment, the surface temperature of the target food is detected by a temperature detection device installed inside the cooking appliance. Further, after the temperature detection device detects that the surface temperature of the target food has reached the set second temperature, the second sub-heating treatment of the target food ends, and the reheating cooking process of the target food is terminated.

[0024] In this way, when the target food has a low water loss rate and contains fillings, the target food is first subjected to a second heating treatment via the microwave component, then subjected to a first heating treatment via the steam component and the baking component, and finally subjected to a second heating treatment via the baking component. This ensures that the moisture content of the reheated food is appropriate, avoiding phenomena such as dryness, burning, insufficient crispness, and soggyness, thus improving the taste of the reheated food and increasing the success rate of reheat cooking.

[0025] In some technical solutions, optionally, the baking component and the steam component are controlled to perform a first sub-heating treatment on the target food, including: controlling the baking component and the steam component to work in a cycle according to a first cycle; wherein, in each first cycle, after the steam component works for a first duration, the baking component works for a second duration, and the sum of the first duration and the second duration is less than the first cycle.

[0026] In this technical solution, the specific process of the first sub-heating treatment is defined.

[0027] Specifically, in this technical solution, during the first sub-heating process of the target food by controlling the steam component and the baking component, the steam component and the baking component are controlled to work cyclically according to a set first cycle. Within each first cycle, the steam component and the baking component work alternately. Specifically, within each first cycle, the steam component first heats the target food with steam for a first duration, and then the baking component heats the target food with baking for a second duration. The sum of the second duration and the first duration is less than the set first cycle. During the remaining time of each first cycle, both the steam component and the baking component stop heating the target food. In this way, by controlling the steam component and the baking component to alternately heat the target food, the moisture content of the target food can be maintained at an appropriate level while heating it. This ensures a crispy texture while preventing the target food from becoming dry, burnt, lacking crispness, or becoming soggy, thus guaranteeing the taste of the target food.

[0028] In some technical solutions, optionally, the baking assembly includes a first heating element and a second heating element, and the baking assembly is controlled to perform a second sub-heating treatment on the target food, including: controlling the first heating element and the second heating element to work in a cycle according to a second cycle; wherein, in each second cycle, after the first heating element works for a third time, the second heating element works for a fourth time, and the sum of the third time and the fourth time is less than the second cycle.

[0029] In this technical solution, the baking assembly may specifically include a second heating element and a first heating element. Based on this, the specific process of the second sub-heating treatment is defined in this technical solution.

[0030] Specifically, in this technical solution, during the second heating process of the baking assembly on the target food, the second heating element and the first heating element in the baking assembly are controlled to work cyclically according to a set second cycle. Within each second cycle, the second heating element and the first heating element work alternately. Specifically, within each second cycle, the first heating element first heats the target food for a third duration, and then the second heating element heats the target food for a fourth duration. The sum of the fourth and third durations is less than the set second cycle. During the remaining time of each second cycle, both the second and first heating elements stop heating the target food. In this way, by controlling the second and first heating elements in the baking assembly to alternately heat the target food, the surface moisture of the target food can be fully evaporated, while simultaneously coloring the food and forming a crispy crust. This also prevents the target food from becoming dry or burnt, ensuring the quality and texture of the food.

[0031] In some technical solutions, optionally, controlling the microwave component to perform a second heating treatment on the target food includes: controlling the microwave component to operate at a first power; after the surface temperature of the target food reaches a fourth temperature, controlling the microwave component to operate at a second power; after the surface temperature of the target food reaches a fifth temperature, controlling the microwave component to operate at a third power; after the surface temperature of the target food reaches a sixth temperature, controlling the microwave component to operate at a fourth power, until the surface temperature of the target food reaches the third temperature; wherein the first power is greater than the third power, the third power is greater than the fourth power, and the fourth power is greater than the second power.

[0032] In this technical solution, the specific process of the second heating treatment is defined.

[0033] Specifically, in this technical solution, during the second heating process of the target food by the microwave component, the microwave component is controlled to microwave the target food at a set first power. Simultaneously, during the microwave heating process, the surface temperature of the target food is detected by a temperature detection device installed inside the cooking appliance. Based on this, after the temperature detection device detects that the surface temperature of the target food has reached a set fourth temperature, the operating power of the microwave component is adjusted, and the microwave component continues to microwave the target food at a set second power. Further, after the temperature detection device detects that the surface temperature of the target food has reached a set fifth temperature, the operating power of the microwave component is adjusted again, and the microwave component continues to microwave the target food at a set third power. Further, after the temperature detection device detects that the surface temperature of the target food has reached a set sixth temperature, the operating power of the microwave component is adjusted again, and the microwave component continues to microwave the target food at a set fourth power. Further, after the temperature detection device detects that the surface temperature of the target food has reached a set third temperature, the microwave component stops heating the target food, and the heating component enters the next heating process. In this way, by adopting a four-stage heating method, the microwave components are controlled to heat the target food at different operating frequencies. While defrosting the target food, the defrosting efficiency can be improved, thereby reducing the moisture loss of the target food during the defrosting process and preventing the target food from becoming dry and hard due to excessive dehydration during subsequent cooking.

[0034] According to a second aspect of the present invention, a control device for a cooking appliance is provided, wherein the cooking appliance includes a heating component, and the control device for the cooking appliance includes: a processing unit for acquiring initial temperature and size information of a target food; and a control unit for controlling the heating component to heat the target food according to the initial temperature and size information.

[0035] The present invention provides a control device for a cooking appliance, which is used to control the operation of a cooking appliance including a cooking cavity and a heating component, wherein the cooking cavity is used to place food ingredients and the heating component is used to heat the food ingredients in the cooking cavity.

[0036] Furthermore, the control device for the cooking appliance provided by the present invention is used to control the operation of the cooking appliance to reheat baked or pre-prepared food, so as to improve the taste of the reheated food, improve the reheating effect of the food, and thus improve the success rate of reheating cooking.

[0037] Specifically, the control device for the cooking appliance provided by this invention includes a processing unit and a control unit. During the reheating of target food using the cooking appliance, with the target food placed in the cooking cavity, the processing unit detects the size and temperature of the target food to obtain its size information and initial temperature. Based on this, the control unit determines the reheating process of the heating component according to the obtained size information and initial temperature of the target food, and controls the heating component to heat the target food according to the determined reheating process, thereby achieving the reheating operation. In this way, by controlling the heating component to heat the target food according to its size information and initial temperature, the reheating operation is highly matched to the target food, ensuring a good reheating effect after reheating. This avoids phenomena such as burning, insufficient crispness, or soggyness after reheating, improving the taste of the reheated food and thus increasing the success rate of reheating cooking.

[0038] According to a third aspect of the present invention, a control system for a cooking appliance is provided, comprising: a memory storing a program or instructions; and a processor, wherein the processor executes the program or instructions to implement the steps of the control method for the cooking appliance as described in any of the above-described technical solutions. Therefore, the control system for the cooking appliance proposed in the third aspect of the present invention possesses all the beneficial effects of the control method for the cooking appliance in any of the technical solutions of the first aspect described above, and will not be elaborated further here.

[0039] According to a fourth aspect of the present invention, a cooking appliance is provided, comprising the control system of the cooking appliance described in the third aspect above. Therefore, the cooking appliance proposed in the fourth aspect of the present invention possesses all the beneficial effects of the control system of the cooking appliance described in the third aspect above, which will not be elaborated further here.

[0040] According to a fifth aspect of the present invention, a readable storage medium is provided on which a program or instructions are stored, which, when executed by a processor, implement the control method of a cooking appliance as described in any of the above-described technical solutions. Therefore, the readable storage medium proposed in the fifth aspect of the present invention possesses all the beneficial effects of the control method of a cooking appliance in any of the technical solutions of the first aspect, and will not be elaborated further here.

[0041] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0042] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0043] Figure 1 One of the flowcharts illustrating a control method for a cooking appliance according to an embodiment of the present invention is shown;

[0044] Figure 2 A second schematic flowchart of the control method for a cooking appliance according to an embodiment of the present invention is shown;

[0045] Figure 3 One of the flowcharts of a control method for a cooking appliance according to an embodiment of the present invention is shown;

[0046] Figure 4 A second flowchart of a method for controlling a cooking appliance according to an embodiment of the present invention is shown;

[0047] Figure 5 A structural block diagram of the control device for a cooking appliance according to an embodiment of the present invention is shown;

[0048] Figure 6 A structural block diagram of the control system of a cooking appliance according to an embodiment of the present invention is shown;

[0049] Figure 7 A structural block diagram of a cooking appliance according to an embodiment of the present invention is shown. Detailed Implementation

[0050] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments of the present invention and the features thereof can be combined with each other.

[0051] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0052] The following is combined with Figures 1 to 7 The present application provides a detailed description of the cooking appliances, control methods, devices, systems, and readable storage media provided in the embodiments of this application through specific implementations and application scenarios.

[0053] In some embodiments of the present invention, such as Figure 1 As shown, the method for controlling cooking appliances may specifically include the following steps 102 and 104:

[0054] Step 102: Obtain the initial temperature and size information of the target food;

[0055] Step 104: Based on the initial temperature and size information, control the heating component to heat the target food.

[0056] The execution subject of the cooking appliance control method provided by this invention can be the control device of the cooking appliance, or it can be determined according to actual usage needs, and no specific limitation is made here. In order to more clearly describe the cooking appliance control method provided by this invention, the following description uses the control device of the cooking appliance as the execution subject of the cooking appliance control method.

[0057] The present invention provides a method for controlling a cooking appliance, which includes a cooking cavity and a heating component, to operate. The cooking cavity is used to hold food ingredients, and the heating component is used to heat the food ingredients in the cooking cavity.

[0058] Furthermore, the cooking appliance control method provided by the present invention is used to control the operation of the cooking appliance to reheat baked or pre-prepared food, so as to improve the taste of the reheated food, improve the reheating effect of the food, and thus improve the success rate of reheating cooking.

[0059] Specifically, in the control method of the cooking appliance provided by this invention, during the reheating of the target food using the cooking appliance, when the target food is placed in the cooking cavity, the size and temperature of the target food are detected to obtain its size information and initial temperature. Based on this, the reheating process of the heating component is determined according to the obtained size information and initial temperature of the target food, and the heating component is controlled to heat the target food according to the determined reheating process to achieve the reheating operation. In this way, by controlling the heating component to heat the target food according to its size information and initial temperature, the reheating operation is highly matched with the target food, ensuring a good reheating effect after the reheating operation. This avoids phenomena such as burning, insufficient crispness, or soggyness after reheating, improving the taste of the reheated food and thus increasing the success rate of reheating cooking.

[0060] Specifically, the target food can be baked or pre-prepared foods that require reheating before consumption. For example, in practical applications, the target food can be bread slices, croissants, frozen pizzas, frozen fried chicken, frozen pies, frozen buns, and sausages, etc., without specific limitations.

[0061] Furthermore, the aforementioned size information of the target food can specifically be the height information, i.e., the thickness information of the target food. In practical applications, the aforementioned size information of the target food may also include the width information, bottom area information, surface area information, and volume information of the target food, etc., without specific limitations.

[0062] Furthermore, in practical applications, the aforementioned cooking appliance can also be equipped with an image acquisition device, which can be specifically installed inside the cooking cavity of the cooking appliance. Based on this, during the reheating process of the target food, after the target food is placed into the cooking cavity, the image acquisition device installed in the cooking cavity can acquire a target image of the target food. Then, by analyzing and processing the target food in the target image, the size information of the target food can be obtained.

[0063] In practical applications, the image acquisition device can be a shooting device such as a camera, an infrared scanning device, or a radar scanning device. Those skilled in the art can select the specific type of image acquisition device according to the actual situation, and no specific restrictions are imposed here.

[0064] Furthermore, in practical applications, the aforementioned cooking appliance can also be equipped with a temperature detection device, which can be specifically installed inside the cooking cavity of the cooking appliance. Based on this, during the reheating process of the target food, after the target food is placed into the cooking cavity, the temperature of the target food can be detected by the temperature detection device installed in the cooking cavity, thereby obtaining the initial temperature of the target food when it was placed into the cooking cavity.

[0065] In practical applications, the aforementioned temperature detection device may specifically be a temperature sensor, an infrared thermometer, etc. Those skilled in the art can select the specific type of the aforementioned temperature detection device according to the actual situation, without making specific restrictions here.

[0066] In some embodiments of the present invention, optionally, such as Figure 2 As shown, step 104 above may specifically include steps 104a and 104b as follows:

[0067] Step 104a: When the target temperature is less than or equal to the initial temperature, control the heating component to perform a first heating treatment on the target food according to the size information;

[0068] Step 104b: When the target temperature is higher than the initial temperature, obtain the filling information of the target food, and control the heating component to heat the target food according to the size information and the filling information.

[0069] In this embodiment, during the process of controlling the heating component to heat the target food according to the obtained size information and initial temperature of the target food, specifically, the initial temperature of the target food is compared with a set target temperature. If the set target temperature is less than or equal to the initial temperature of the target food, the heating component is directly controlled to perform a first heating treatment on the target food based on the size information of the target food, thereby realizing the reheating operation of the target food. If the set target temperature is greater than the initial temperature of the target food, the filling information of the target food is obtained, and it is determined whether the target food contains filling. Based on this, the corresponding reheating process of the heating component is determined according to the size information and filling information of the target food, depending on whether the target food contains filling, and the heating component is controlled to heat the target food according to the determined reheating process to realize the reheating operation of the target food. In this way, when the initial temperature of the target food is relatively high, the target food is heated directly based on its size information. When the initial temperature of the target food is relatively low, the heating is further adjusted based on the presence or absence of filling. This ensures a high degree of matching between the reheating operation and the target food, thereby guaranteeing a good reheating effect after the reheating operation, improving the taste of the reheated food, and thus increasing the success rate of reheating cooking.

[0070] The target temperature is the temperature limit that distinguishes the storage environment of the target food. If the set target temperature is less than or equal to the initial temperature of the target food, it indicates that the target food is stored at room temperature or refrigerated. If the set target temperature is greater than the initial temperature of the target food, it indicates that the target food is stored frozen.

[0071] In practical applications, the target temperature can be -4℃, -3℃, -2℃, -1℃, 0℃, 1℃, 2℃, 3℃, and 4℃, etc. Those skilled in the art can set the specific value of the target temperature according to the actual situation, and no specific restrictions are made here.

[0072] Understandably, when the target food is stored at room temperature or in the refrigerator, its water loss rate is high. In this case, regardless of whether the target food contains fillings, it is necessary to rehydrate it during the heating process. Conversely, when the target food is frozen, its water loss rate is low, meaning its water retention is high. In this case, if the target food does not contain fillings, the thawing time will be shorter and less moisture will be lost, thus eliminating the need for rehydration. However, if the target food contains fillings, the thawing time will be longer and more moisture will be lost, requiring rehydration.

[0073] Based on this, in the control method of the cooking utensil proposed in this application, during the reheating of the target food, the storage environment of the target food is first determined by comparing the initial temperature of the target food with the set target temperature to determine the water loss rate of the target food, and then to determine whether a humidification operation is needed. Further, if the water loss rate of the target food is high, a reheating operation including humidification is performed directly based on the size information of the target food. If the water loss rate of the target food is low, the moisture loss during the thawing process is further determined based on the presence or absence of filling, and then it is determined whether a humidification operation is needed. Based on the determination result, the corresponding reheating operation is performed on the target food. This ensures a high degree of compatibility between the reheating process and the target food, guaranteeing a good reheating effect. It also ensures that the reheated food has an appropriate moisture content, preventing it from becoming dry, burnt, lacking crispness, or soggy. This improves the texture of the reheated food and increases the success rate of reheating cooking.

[0074] Furthermore, in practical applications, the cooking device can also be equipped with an information input device. Before starting the reheating operation of the target food, the user can input the filling information of the target food through the information input device on the cooking device, depending on whether the target food has filling or not.

[0075] In practical applications, the aforementioned information input device may be a touch panel, physical buttons, etc., and no specific restrictions are imposed here.

[0076] In some embodiments of the present invention, optionally, the heating component may specifically include a steam component and a baking component. Based on this, the step of controlling the heating component to perform a first heating treatment on the target food according to the size information may specifically include the following steps 104a1 and 104a2:

[0077] Step 104a1: Control the steam component and the baking component to perform a first sub-heating treatment on the target food until the surface temperature of the target food reaches a first temperature;

[0078] Step 104a2: Control the baking components to perform a second sub-heating treatment on the target food until the surface temperature of the target food reaches the second temperature, and end the cooking process;

[0079] The first temperature and the second temperature are related to the size information.

[0080] In this embodiment, the heating component may specifically include a steam component and a baking component, and the first heating treatment may specifically include a first sub-heating treatment and a second sub-heating treatment. Based on this, in the process of directly controlling the heating component to heat the target food according to its size information, specifically, the steam component and baking component are controlled to perform a first sub-heating treatment on the target food according to its size information. During the first sub-heating treatment, the surface temperature of the target food is detected by a temperature detection device installed within the cooking appliance. After the temperature detection device detects that the surface temperature of the target food has reached a set first temperature, the first sub-heating treatment ends, and the baking component is controlled to continue performing a second sub-heating treatment on the target food. Simultaneously, during the second sub-heating treatment, the surface temperature of the target food is detected by a temperature detection device installed within the cooking appliance. Further, after the temperature detection device detects that the surface temperature of the target food has reached a set second temperature, the second sub-heating treatment ends, and the reheating cooking process of the target food is terminated. In this way, when the target food has a high water loss rate, the target food is first heated by the steam component and the baking component, and then heated by the baking component. This ensures that the moisture content of the reheated food is appropriate, avoiding the reheated food from becoming dry, burnt, not crispy enough, or soggy. This improves the taste of the reheated food and increases the success rate of reheating cooking.

[0081] The first sub-heating process mentioned above includes a humidification operation for the target food. Specifically, the first sub-heating process can be a steam-roasting process, in which the target food is heated by roasting through a roasting component and heated by steam through a steam component. The working power of the steam component can be 1000W to 1500W.

[0082] Furthermore, the aforementioned second sub-heating treatment can specifically be a pure baking heating treatment, in which the target food is baked and heated solely by a baking component.

[0083] It is understandable that when the set target temperature is less than or equal to the initial temperature of the target food, it indicates that the target food is stored at room temperature or refrigerated. In this case, the target food has a high water loss rate and needs to be moisturized. Therefore, in the control method of the cooking appliance proposed in this application, when the set target temperature is less than or equal to the initial temperature of the target food, the target food is first subjected to a first sub-heating treatment including a moisturizing operation through the steam component and the baking component to replenish the moisture of the target food and prevent the food from becoming excessively dehydrated. Then, the target food is subjected to a second sub-heating treatment through the baking component to fully evaporate the moisture on the surface of the target food and to color and form a crispy crust. In this way, while heating the target food, the moisture content of the target food is kept at an appropriate level, thereby ensuring the crispy texture of the target food and avoiding the target food from becoming dry, burnt, not crispy enough, or soggy, thus ensuring the taste of the target food.

[0084] Furthermore, both the first temperature and the second temperature mentioned above are related to the size information of the target food, with the first temperature being lower than the second temperature.

[0085] In practical applications, the aforementioned size information of the target food can specifically refer to its height, i.e., its thickness. Based on this, the correspondence between the first and second temperatures and the thickness information of the target food can be as follows: When the thickness of the target food is less than the first thickness value, the first temperature can be any value between 55°C and 65°C, and the second temperature can be any value between 115°C and 125°C; when the thickness of the target food is greater than or equal to the first thickness value and less than the second thickness value, the first temperature can be any value between 65°C and 75°C, and the second temperature can be any value between 125°C and 135°C; when the thickness of the target food is greater than or equal to the second thickness value, the first temperature can be any value between 75°C and 85°C, and the second temperature can be any value between 135°C and 145°C.

[0086] The first thickness value can be 8mm, 10mm, or 12mm, and the second thickness value can be 25mm, 30mm, or 35mm. Those skilled in the art can set the specific values ​​of the first and second thickness values ​​according to the actual situation, and no specific restrictions are imposed here.

[0087] Furthermore, in practical applications, the size information of the target food may also include the volume information, surface area information, and other information of the target food. Those skilled in the art can establish the correspondence between the first temperature and the second temperature and the size information of the target food according to the actual situation, without making specific limitations here.

[0088] Furthermore, in practical applications, when the surface temperature of the target food is detected by a temperature detection device installed on the cooking appliance during the heating process, the temperature detection device can detect the surface temperature of the target food in real time. The temperature detection device can also periodically detect the surface temperature of the target food at preset time intervals, without specific limitations. Specifically, the preset time interval can be 3 seconds, 5 seconds, 8 seconds, or 10 seconds, etc. Those skilled in the art can set the specific value of the preset time interval according to actual conditions, without specific limitations.

[0089] In some embodiments of the present invention, optionally, the step of controlling the heating component to heat the target food according to the size information and the filling information may specifically include the following step 104b1:

[0090] Step 104b1: If the target food does not contain filling, control the baking components to perform a second sub-heating treatment on the target food until the surface temperature of the target food reaches the second temperature, and end the cooking process.

[0091] In this embodiment, during the heating process of the target food, which combines the size information and filling information, specifically, when the filling information indicates that the target food does not contain any filling, the baking assembly is controlled to perform a second sub-heating process on the target food based on its size information. Simultaneously, during this second sub-heating process, a temperature detection device installed within the cooking appliance monitors the surface temperature of the target food. Based on this, once the temperature detection device detects that the surface temperature of the target food has reached a set second temperature, the second sub-heating process ends, and the reheating cooking process is terminated. Thus, when the target food has a low moisture loss rate and does not contain any filling, directly performing the second sub-heating process through the baking assembly ensures that the reheated food has an appropriate moisture content, improves its texture, and increases the success rate of reheating cooking.

[0092] Furthermore, the aforementioned second sub-heating treatment can specifically be a pure baking heating treatment, in which the target food is baked and heated solely by a baking component.

[0093] It is understandable that when the set target temperature is higher than the initial temperature of the target food, it indicates that the target food is frozen. In this case, the water loss rate of the target food is low, meaning that the water retention of the target food is high. Furthermore, if the target food has no filling, the thawing time will be shorter, and the water loss will be less, thus eliminating the need for rehydration. Therefore, in the cooking appliance control method proposed in this application, when the set target temperature is higher than the initial temperature of the target food and the target food has no filling, the target food is directly subjected to a second heating treatment by the baking component to fully evaporate the surface moisture, brown the food, and form a crispy crust. In this way, while heating the target food, the moisture content of the target food is maintained at an appropriate level, thus ensuring a crispy texture while preventing the target food from becoming dry, burnt, lacking crispness, or becoming soggy, thus guaranteeing the taste of the target food.

[0094] Furthermore, the aforementioned second temperature is related to the size information of the target food.

[0095] In practical applications, the aforementioned size information of the target food can specifically refer to its height, i.e., its thickness. Based on this, the correspondence between the second temperature and the thickness information of the target food can be as follows: when the thickness of the target food is less than the first thickness value, the second temperature can be any temperature value between 115℃ and 125℃; when the thickness of the target food is greater than or equal to the first thickness value and less than the second thickness value, the second temperature can be any temperature value between 125℃ and 135℃; when the thickness of the target food is greater than or equal to the second thickness value, the second temperature can be any temperature value between 135℃ and 145℃.

[0096] The first thickness value can be 8mm, 10mm, or 12mm, and the second thickness value can be 25mm, 30mm, or 35mm. Those skilled in the art can set the specific values ​​of the first and second thickness values ​​according to the actual situation, and no specific restrictions are imposed here.

[0097] In some embodiments of the present invention, the heating component may optionally include a microwave component. Based on this, the step of controlling the heating component to heat the target food according to the size information and filling information may specifically include steps 104b2 to 104b4 as follows:

[0098] Step 104b2: If the target food contains filling, control the microwave component to perform a second heating treatment on the target food until the surface temperature of the target food reaches a third temperature.

[0099] Step 104b3: Control the steam assembly and the baking assembly to perform a first sub-heating treatment on the target food until the surface temperature of the target food reaches a first temperature;

[0100] Step 104b4: Control the baking components to perform a second sub-heating treatment on the target food until the surface temperature of the target food reaches the second temperature, and end the cooking process.

[0101] In this embodiment, the heating component may further include a microwave component. Based on this, during the heating process of the target food, combining the size information and filling information, specifically, when the filling information indicates the presence of filling inside the target food, the microwave component is controlled to perform a second heating treatment on the target food. During this second heating treatment, the surface temperature of the target food is detected by a temperature detection device installed within the cooking appliance. After the temperature detection device detects that the surface temperature of the target food has reached a set third temperature, the second heating treatment of the target food ends. Then, based on the size information of the target food, the steam component and the baking component are controlled to perform a first sub-heating treatment on the target food. Simultaneously, during this first sub-heating treatment, the surface temperature of the target food is detected by a temperature detection device installed within the cooking appliance. Furthermore, after the temperature detection device detects that the surface temperature of the target food has reached the set first temperature, the first sub-heating treatment of the target food ends, and based on the size information of the target food, the baking assembly is controlled to continue the second sub-heating treatment of the target food. Simultaneously, during the second sub-heating treatment, the surface temperature of the target food is detected by a temperature detection device installed inside the cooking appliance. Further, after the temperature detection device detects that the surface temperature of the target food has reached the set second temperature, the second sub-heating treatment of the target food ends, and the reheating cooking process of the target food is terminated.

[0102] In this way, when the target food has a low water loss rate and contains fillings, the target food is first subjected to a second heating treatment via the microwave component, then subjected to a first heating treatment via the steam component and the baking component, and finally subjected to a second heating treatment via the baking component. This ensures that the moisture content of the reheated food is appropriate, avoiding phenomena such as dryness, burning, insufficient crispness, and soggyness, thus improving the taste of the reheated food and increasing the success rate of reheat cooking.

[0103] Specifically, the second heating treatment mentioned above can be microwave heating treatment, in which the target food is heated by microwave using only a microwave component.

[0104] Furthermore, the aforementioned first sub-heating treatment can specifically be a steam-roasting heating treatment, in which the target food is heated by roasting through a roasting component and heated by steam through a steam component.

[0105] Furthermore, the aforementioned second sub-heating treatment can specifically be a pure baking heating treatment, in which the target food is baked and heated solely by a baking component.

[0106] It is understandable that when the set target temperature is higher than the initial temperature of the target food, it indicates that the target food is frozen and stored. In this case, the target food has a low water loss rate, meaning it retains a high amount of moisture. However, if the target food contains filling, the thawing time will be longer, resulting in greater moisture loss. Therefore, a rehydration process is needed. Thus, in the cooking appliance control method proposed in this application, when the set target temperature is higher than the initial temperature of the target food and the target food contains filling, the target food is first subjected to a second heating treatment via a microwave component to thaw it. Further, a first sub-heating treatment including a rehydration process is performed via a steam component and a baking component to replenish the moisture lost during thawing and prevent excessive dehydration and hardening. Finally, a second sub-heating treatment is performed via a baking component to fully evaporate the surface moisture of the target food, brown it, and form a crispy crust. In this way, while heating the target food, the moisture content of the target food is kept at an appropriate level, thus ensuring the crispy texture of the target food while avoiding dryness, burning, insufficient crispness, and soggyness, thereby guaranteeing the taste of the target food.

[0107] Furthermore, both the first temperature and the second temperature mentioned above are related to the size information of the target food, with the first temperature being lower than the second temperature.

[0108] Furthermore, the third temperature is lower than the first temperature. In practical applications, the third temperature can be 15°C, 16°C, 17°C, 18°C, 19°C, or 20°C. Those skilled in the art can set the specific value of the third temperature according to the actual situation, and no specific restrictions are made here.

[0109] In some embodiments of the present invention, optionally, the step of controlling the steam assembly and the baking assembly to perform the first sub-heating treatment on the target food may specifically include the following step 106:

[0110] Step 106: Control the steam component and baking component to work in a cycle according to the first cycle;

[0111] Within each first cycle, after the steam component operates for a first duration, the baking component operates for a second duration, and the sum of the second duration and the first duration is less than the first cycle.

[0112] In this embodiment, the specific process of the first sub-heating treatment is defined.

[0113] Specifically, in this embodiment, during the first sub-heating process of the target food by controlling the steam component and the baking component, the steam component and the baking component are controlled to work cyclically according to a set first cycle. Within each first cycle, the steam component and the baking component work alternately. Specifically, within each first cycle, the steam component first heats the target food with steam for a first duration, and then the baking component heats the target food with baking for a second duration. The sum of the second duration and the first duration is less than the set first cycle; during the remaining duration of each first cycle, both the steam component and the baking component stop heating the target food.

[0114] In other words, in the control method of the cooking appliance proposed in this application, during the first sub-heating process of the target food, the steam component is first controlled to heat the target food with steam, then the baking component is controlled to heat the target food with baking, and then both the steam component and the baking component are controlled to stop working simultaneously for a period of time. This cycle is repeated until the surface temperature of the target food reaches the set first temperature, at which point the heating component is controlled to enter the next heating process. In this way, by controlling the steam component and the baking component to heat the target food alternately, the moisture content of the target food can be kept at an appropriate level while heating the target food. This ensures the crispy texture of the target food while preventing it from becoming dry, burnt, not crispy enough, or soggy, thus guaranteeing the taste of the target food.

[0115] The first duration is shorter than the second duration.

[0116] In practical applications, the first cycle can be 30 seconds, the first duration can be 5 seconds, and the second duration can be 15 seconds. Those skilled in the art can set the specific values ​​of the first cycle, first duration, and second duration according to actual circumstances; no specific restrictions are imposed here.

[0117] In some embodiments of the present invention, optionally, the baking assembly may specifically include a second heating element and a first heating element. Based on this, the step of controlling the baking assembly to perform a second sub-heating treatment on the target food may specifically include the following step 108:

[0118] Step 108: Control the second heating element and the first heating element to work in a cycle according to the second cycle;

[0119] Within each second cycle, after the first heating element operates for a third time, the second heating element operates for a fourth time, and the sum of the fourth and third times is less than the second cycle.

[0120] In this embodiment, the baking assembly may specifically include a second heating element and a first heating element. Furthermore, this embodiment defines the specific process of the second sub-heating treatment.

[0121] Specifically, in this embodiment, during the second sub-heating process of the baking assembly on the target food, the second heating element and the first heating element in the baking assembly are controlled to operate cyclically according to a set second cycle. Within each second cycle, the second heating element and the first heating element operate alternately. Specifically, within each second cycle, the first heating element is first controlled to heat the target food for a third duration, and then the second heating element is controlled to heat the target food for a fourth duration. The sum of the fourth and third durations is less than the set second cycle; during the remaining time of each second cycle, both the second and first heating elements stop heating the target food.

[0122] In other words, in the control method of the cooking appliance proposed in this application, during the second heating process of the target food, the first heating element in the baking assembly is first controlled to heat the target food, then the second heating element in the baking assembly is controlled to heat the target food, and then both the second and first heating elements in the baking assembly are simultaneously controlled to stop working for a period of time. This cycle is repeated until the surface temperature of the target food reaches the set second temperature, at which point the heating assembly stops heating. In this way, by controlling the second and first heating elements in the baking assembly to alternately heat the target food, the moisture on the surface of the target food can be fully evaporated, while simultaneously coloring the target food and forming a crispy crust. This also prevents the target food from becoming dry or burnt, thus ensuring the taste of the target food.

[0123] Specifically, during the reheating of the target food, a tray, such as a baking pan, can be placed inside the cooking cavity of the cooking appliance, and the target food can be placed on the tray for heating. The first heating element can be the heating element furthest from the tray in the baking assembly, and the second heating element can be the heating element closest to the tray in the baking assembly. The operating power of both the first and second heating elements can be between 800W and 1600W. Furthermore, the third heating duration is longer than the fourth heating duration. Thus, in each second cycle, the heating time of the second heating element closer to the tray is shorter than the heating time of the first heating element furthest from the tray, which avoids the bottom of the target food from burning due to the rapid heat transfer rate of the tray, further ensuring the taste of the target food.

[0124] In practical applications, the second cycle can be 60 seconds, the third duration can be 30 seconds, and the fourth duration can be 15 seconds. Those skilled in the art can set the specific values ​​of the second cycle, third duration, and fourth duration according to actual circumstances; no specific restrictions are imposed here.

[0125] In some embodiments of the present invention, optionally, the step of controlling the microwave component to perform a second heating treatment on the target food may specifically include the following steps 110 to 116:

[0126] Step 110: Control the microwave component to operate at the first power until the surface temperature of the target food reaches the fourth temperature;

[0127] Step 112: Control the microwave component to operate at the second power until the surface temperature of the target food reaches the fifth temperature;

[0128] Step 114: Control the microwave component to operate at the third power until the surface temperature of the target food reaches the sixth temperature;

[0129] Step 116: Control the microwave components to operate at the fourth power until the surface temperature of the target food reaches the third temperature.

[0130] In this embodiment, the specific process of the second heating treatment is defined.

[0131] Specifically, in this embodiment, during the second heating process of the target food by the microwave component, the microwave component is controlled to microwave the target food at a set first power. Simultaneously, during the microwave heating process, the surface temperature of the target food is detected by a temperature detection device installed within the cooking appliance. Based on this, after the temperature detection device detects that the surface temperature of the target food has reached a set fourth temperature, the operating power of the microwave component is adjusted, and the microwave component continues to microwave the target food at a set second power. Further, after the temperature detection device detects that the surface temperature of the target food has reached a set fifth temperature, the operating power of the microwave component is adjusted again, and the microwave component continues to microwave the target food at a set third power. Further, after the temperature detection device detects that the surface temperature of the target food has reached a set sixth temperature, the operating power of the microwave component is adjusted again, and the microwave component continues to microwave the target food at a set fourth power. Further, after the temperature detection device detects that the surface temperature of the target food has reached a set third temperature, the microwave component stops heating the target food, and the heating component enters the next heating process. In this way, by adopting a four-stage heating method, the microwave components are controlled to heat the target food at different operating frequencies. While defrosting the target food, the defrosting efficiency can be improved, thereby reducing the moisture loss of the target food during the defrosting process and preventing the target food from becoming dry and hard due to excessive dehydration during subsequent cooking.

[0132] It is understandable that when the target food is frozen and contains filling, the thawing time will be longer and more moisture will be lost. Therefore, in the cooking appliance control method proposed in this application, when the set target temperature is higher than the initial temperature of the target food and the target food contains filling, the target food is first thawed by heating it with a microwave component. In this way, by using microwaves to penetrate the target food for thawing, the thawing efficiency can be improved, the thawing time shortened, and thus the moisture loss during the thawing process reduced.

[0133] The relationship between the first power, the second power, the third power, and the fourth power is as follows: the third power is less than the first power, the fourth power is less than the third power, and the second power is less than the fourth power.

[0134] In practical applications, those skilled in the art can set the specific values ​​of the first power, second power, third power and fourth power according to the actual situation, without making specific restrictions here.

[0135] Furthermore, in practical applications, the fourth temperature can be any temperature value between -2℃ and 2℃, the fifth temperature can be any temperature value between 2℃ and 6℃, and the sixth temperature can be any temperature value between 8℃ and 12℃. Those skilled in the art can set the specific values ​​of the fourth, fifth, and sixth temperatures according to the actual situation, without making specific restrictions here.

[0136] In summary, the control method for cooking appliances proposed in this application enables the user to reheat the target food using the aforementioned cooking appliances, such as... Figure 3 As shown, the user can input the ingredient information (filling information) of the target food, depending on whether it is a filled food, and then place the target food into the cooking cavity of the cooking appliance. Based on this, an image acquisition device, such as a camera recognition module, installed in the cooking cavity acquires an image of the target food and determines its thickness information through image recognition and analysis. Simultaneously, a temperature detection device, such as an infrared sensor, installed in the cooking cavity detects the temperature of the target food to determine its initial temperature. Furthermore, based on the determined thickness information, the initial temperature of the target food, and the ingredient information input by the user, the cooking appliance automatically selects and activates the corresponding cooking mode to heat the target food, and returns to its initial working state after cooking is complete.

[0137] Specifically, in the process where the cooking appliance automatically selects and activates the corresponding cooking mode to heat the target food based on the determined thickness information, the initial temperature of the target food, and the ingredient information of the target food input by the user, such as... Figure 4 As shown, the cooking appliance first determines the storage environment of the target food based on its initial temperature. If the initial temperature of the target food is greater than or equal to zero, the cooking appliance determines that the target food is stored at room temperature or refrigerated. At this point, regardless of whether the target food contains fillings, the cooking appliance automatically selects and starts the steam-bake mode to heat the target food. The steam-bake mode includes two cooking stages: a steam-bake stage and a pure baking stage. The cooking appliance first steam-bakes the target food, and then bakes it.

[0138] Furthermore, if the initial temperature of the target food is below zero, the cooking appliance determines that the target food is frozen. In this case, the cooking appliance will determine whether the target food contains filling based on the ingredient information input by the user. If the target food has no filling, the cooking appliance automatically selects and starts the pure baking mode to heat the target food, performing only pure baking heating. If the target food contains filling, the cooking appliance automatically selects and starts the microwave-steam-bake mode to heat the target food. The microwave-steam-bake mode includes three cooking stages: a microwave stage, a steam-bake stage, and a pure baking stage. The cooking appliance first microwaves the target food, then steams and bakes it, and finally bakes it.

[0139] It should be noted that, Figure 4 The steam-bake mode is equivalent to the first heating treatment mentioned above, the steam-bake stage is equivalent to the first sub-heating treatment mentioned above, the pure baking stage or pure baking mode is equivalent to the second sub-heating treatment mentioned above, and the microwave stage is equivalent to the second heating treatment mentioned above.

[0140] According to a second aspect of the present invention, a control device for a cooking appliance is provided, wherein the cooking appliance includes a heating component, and the control device for the cooking appliance includes: a processing unit for acquiring initial temperature and size information of a target food; and a control unit for controlling the heating component to heat the target food according to the initial temperature and size information.

[0141] In some embodiments of the present invention, a control device for a cooking appliance is also provided. For example... Figure 5 As shown, Figure 5 A structural block diagram of a control device 500 for a cooking appliance according to an embodiment of the present invention is shown. Specifically, the control device 500 may include a processing unit 502 and a control unit 504.

[0142] Processing unit 502 is used to acquire the size information and initial temperature of the target food;

[0143] The control unit 504 is used to control the heating component to heat the target food based on the size information and the initial temperature.

[0144] The present invention provides a control device for a cooking appliance, which is used to control the operation of a cooking appliance including a cooking cavity and a heating component, wherein the cooking cavity is used to place food ingredients and the heating component is used to heat the food ingredients in the cooking cavity.

[0145] Furthermore, the control device for the cooking appliance provided by the present invention is used to control the operation of the cooking appliance to reheat baked or pre-prepared food, so as to improve the taste of the reheated food, improve the reheating effect of the food, and thus improve the success rate of reheating cooking.

[0146] Specifically, the control device for the cooking appliance provided by this invention includes a processing unit and a control unit. During the reheating of target food using the cooking appliance, with the target food placed in the cooking cavity, the processing unit detects the size and temperature of the target food to obtain its size information and initial temperature. Based on this, the control unit determines the reheating process of the heating component according to the obtained size information and initial temperature of the target food, and controls the heating component to heat the target food according to the determined reheating process, thereby achieving the reheating operation. In this way, by controlling the heating component to heat the target food according to its size information and initial temperature, the reheating operation is highly matched to the target food, ensuring a good reheating effect after reheating. This avoids phenomena such as burning, insufficient crispness, or soggyness after reheating, improving the taste of the reheated food and thus increasing the success rate of reheating cooking.

[0147] Specifically, the target food can be baked or pre-prepared foods that require reheating before consumption. For example, in practical applications, the target food can be bread slices, croissants, frozen pizzas, frozen fried chicken, frozen pies, frozen buns, and sausages, etc., without specific limitations.

[0148] Furthermore, the aforementioned size information of the target food can specifically be the height information, i.e., the thickness information of the target food. In practical applications, the aforementioned size information of the target food may also include the width information, bottom area information, surface area information, and volume information of the target food, etc., without specific limitations.

[0149] Furthermore, in practical applications, the aforementioned cooking appliance can also be equipped with an image acquisition device, which can be specifically installed inside the cooking cavity of the cooking appliance. Based on this, during the reheating process of the target food, after the target food is placed into the cooking cavity, the processing unit can acquire a target image of the target food through the image acquisition device installed in the cooking cavity, and then obtain the size information of the target food by analyzing and processing the target image.

[0150] In practical applications, the image acquisition device can be a shooting device such as a camera, an infrared scanning device, or a radar scanning device. Those skilled in the art can select the specific type of image acquisition device according to the actual situation, and no specific restrictions are imposed here.

[0151] Furthermore, in practical applications, the aforementioned cooking appliance can also be equipped with a temperature detection device, which can be specifically installed inside the cooking cavity of the cooking appliance. Based on this, during the reheating process of the target food, after the target food is placed into the cooking cavity, the processing unit can detect the temperature of the target food using the temperature detection device installed in the cooking cavity, thereby obtaining the initial temperature of the target food when it was placed into the cooking cavity.

[0152] In practical applications, the aforementioned temperature detection device may specifically be a temperature sensor, an infrared thermometer, etc. Those skilled in the art can select the specific type of the aforementioned temperature detection device according to the actual situation, without making specific restrictions here.

[0153] In some embodiments of the present invention, optionally, the control unit 504 is specifically used to: control the heating component to perform a first heating treatment on the target food according to the size information when the target temperature is less than or equal to the initial temperature; the processing unit 502 is further used to: obtain the filling information of the target food when the target temperature is greater than the initial temperature; the control unit 504 is specifically used to: control the heating component to heat the target food according to the size information and the filling information.

[0154] In some embodiments of the present invention, optionally, the heating component may specifically include a steam component and a baking component, and the control unit 504 is specifically used to: control the steam component and the baking component to perform a first sub-heating treatment on the target food until the surface temperature of the target food reaches a first temperature; control the baking component to perform a second sub-heating treatment on the target food until the surface temperature of the target food reaches a second temperature, and end cooking; wherein, the first temperature and the second temperature are related to the size information.

[0155] In some embodiments of the present invention, optionally, the control unit 504 is specifically used to: control the baking assembly to perform a second sub-heating treatment on the target food when the target food does not contain filling, until the surface temperature of the target food reaches a second temperature, and end the cooking process.

[0156] In some embodiments of the present invention, optionally, the heating component may further include a microwave component, and the control unit 504 is specifically configured to: control the microwave component to perform a second heating treatment on the target food when the target food contains filling, until the surface temperature of the target food reaches a third temperature; control the steam component and the baking component to perform a first sub-heating treatment on the target food, until the surface temperature of the target food reaches a first temperature; control the baking component to perform a second sub-heating treatment on the target food, until the surface temperature of the target food reaches a second temperature, and end cooking.

[0157] In some embodiments of the present invention, optionally, the control unit 504 is specifically used to: control the steam component and the baking component to work cyclically according to a first cycle; wherein, in each first cycle, after the steam component works for a first duration, the baking component works for a second duration, and the sum of the second duration and the first duration is less than the first cycle.

[0158] In some embodiments of the present invention, optionally, the baking assembly may include a second heating element and a first heating element, and the control unit 504 is specifically used to: control the second heating element and the first heating element to work cyclically according to a second cycle; wherein, in each second cycle, after the first heating element works for a third duration, the second heating element works for a fourth duration, and the sum of the fourth duration and the third duration is less than the second cycle.

[0159] In some embodiments of the present invention, optionally, the control unit 504 is specifically configured to: control the microwave component to operate at a first power until the surface temperature of the target food reaches a fourth temperature; control the microwave component to operate at a second power until the surface temperature of the target food reaches a fifth temperature; control the microwave component to operate at a third power until the surface temperature of the target food reaches a sixth temperature; and control the microwave component to operate at a fourth power until the surface temperature of the target food reaches a third temperature.

[0160] In some embodiments of the present invention, a control system for a cooking appliance is also provided. For example... Figure 6 As shown, Figure 6 A structural block diagram of a control system 600 for a cooking appliance provided in an embodiment of the present invention is shown. The control system 600 for the cooking appliance includes:

[0161] Memory 602, on which programs or instructions are stored;

[0162] The processor 604 executes the above-described program or instructions to implement the steps of the cooking appliance control method as described in any of the above embodiments.

[0163] The control system 600 for the cooking appliance provided in this embodiment includes a memory 602 and a processor 604. When the program or instructions in the memory 602 are executed by the processor 604, they implement the steps of the control method for the cooking appliance as described in any of the above embodiments. Therefore, the control system 600 for the cooking appliance has all the beneficial effects of the control method for the cooking appliance in any of the above embodiments, which will not be repeated here.

[0164] Specifically, the memory 602 and the processor 604 can be connected via a bus or other means. The processor 604 may include one or more processing units, and the processor 604 may be a central processing unit (CPU), a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA), or other chips.

[0165] In some embodiments of the present invention, a cooking utensil is also provided. For example... Figure 7 As shown, Figure 7 A structural block diagram of a cooking appliance 700 provided in an embodiment of the present invention is shown. The cooking appliance 700 includes a control system 600 as described in the above embodiment.

[0166] The cooking appliance 700 provided in this embodiment includes the control system 600 of the cooking appliance in the above embodiment. Therefore, the cooking appliance 700 possesses all the technical effects of the control system 600 of the cooking appliance in the above embodiment, which will not be repeated here.

[0167] In practical applications, the aforementioned cooking appliances include, but are not limited to, microwave-steam-grill combos, multi-functional rice cookers, and other similar devices, without specific restrictions.

[0168] A fifth aspect of the present invention provides a readable storage medium having a program or instructions stored thereon that, when executed by a processor, implements the steps of the control method for a cooking appliance as described in any of the above embodiments.

[0169] The readable storage medium provided in this embodiment of the invention stores programs or instructions that, when executed by a processor, can implement the steps of the cooking appliance control method as described in any of the above embodiments. Therefore, this readable storage medium possesses all the beneficial effects of the cooking appliance control method in any of the above embodiments, which will not be elaborated further here.

[0170] Specifically, the aforementioned readable storage medium can include any medium capable of storing or transmitting information. Examples of readable storage media include electronic circuits, semiconductor memory devices, read-only memory (ROM), random access memory (RAM), compact disc read-only memory (CD-ROM), flash memory, erasable ROM (EROM), magnetic tape, floppy disk, optical disk, hard disk, fiber optic media, radio frequency (RF) links, optical data storage devices, etc. Code segments can be downloaded via computer networks such as the Internet and intranets.

[0171] In the description of this specification, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance, unless otherwise expressly specified and limited. The terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can mean a fixed connection, a detachable connection, or an integral connection; it can mean a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0172] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present 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.

[0173] Furthermore, the technical solutions of the various embodiments of the present invention can be combined with each other, but only if they are feasible for those skilled in the art. If the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such combination of technical solutions does not exist and is not within the scope of protection claimed by the present invention.

[0174] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for controlling a cooking utensil, characterized in that, The cooking appliance includes a heating element, and the control method of the cooking appliance includes: Obtain the initial temperature and size information of the target food; Based on the initial temperature and the size information, the heating component is controlled to heat the target food, specifically including: when the initial temperature is greater than or equal to the target temperature, the heating component is controlled to perform a first heating treatment on the target food according to the size information; when the initial temperature is less than the target temperature, the filling information of the target food is obtained, and the heating component is controlled to heat the target food according to the filling information and the size information; wherein, the filling information is used to indicate whether the target food contains a filling.

2. The control method for cooking appliances according to claim 1, characterized in that, The heating component includes a baking component and a steam component. Controlling the heating component to perform a first heating treatment on the target food based on the size information includes: The baking assembly and the steam assembly are controlled to perform a first sub-heating treatment on the target food until the surface temperature of the target food reaches a first temperature, which is related to the size information. The baking assembly is controlled to perform a second sub-heating treatment on the target food until the surface temperature of the target food reaches a second temperature, at which point the cooking process ends. The second temperature is related to the size information.

3. The control method for cooking appliances according to claim 2, characterized in that, The step of controlling the heating component to heat the target food according to the filling information and the size information includes: If the target food does not contain filling, the baking assembly is controlled to perform a second sub-heating treatment on the target food until the surface temperature of the target food reaches the second temperature, and the cooking ends.

4. The control method for cooking appliances according to claim 2, characterized in that, The heating component includes a microwave component. Controlling the heating component to heat the target food based on the filling information and the size information includes: If the target food contains a filling, the microwave assembly is controlled to perform a second heating treatment on the target food; After the surface temperature of the target food reaches the third temperature, the baking assembly and the steam assembly are controlled to perform a first sub-heating treatment on the target food. After the surface temperature of the target food reaches the first temperature, the baking assembly is controlled to perform a second sub-heating treatment on the target food until the surface temperature of the target food reaches the second temperature, and the cooking ends.

5. The method for controlling a cooking appliance according to any one of claims 2 to 4, characterized in that, The control of the baking assembly and the steam assembly to perform a first sub-heating treatment on the target food includes: The baking assembly and the steam assembly are controlled to operate in a cyclical manner according to the first cycle. Within each of the first cycles, after the steam component operates for a first duration, the baking component operates for a second duration, and the sum of the first duration and the second duration is less than the first cycle.

6. The method for controlling a cooking appliance according to any one of claims 2 to 4, characterized in that, The baking assembly includes a first heating element and a second heating element. Controlling the baking assembly to perform a second sub-heating treatment on the target food includes: According to the second cycle, control the first heating element and the second heating element to work in a cyclical manner; In each of the second cycles, after the first heating element operates for a third duration, the second heating element operates for a fourth duration, and the sum of the third duration and the fourth duration is less than the second cycle.

7. The method for controlling a cooking appliance according to claim 4, characterized in that, The control of the microwave component to perform a second heating treatment on the target food includes: The microwave component is controlled to operate at a first power. After the surface temperature of the target food reaches the fourth temperature, the microwave component is controlled to operate at the second power. After the surface temperature of the target food reaches the fifth temperature, the microwave component is controlled to operate at the third power. After the surface temperature of the target food reaches the sixth temperature, the microwave component is controlled to operate at the fourth power until the surface temperature of the target food reaches the third temperature. Wherein, the first power is greater than the third power, the third power is greater than the fourth power, and the fourth power is greater than the second power.

8. A control device for a cooking utensil, characterized in that, The cooking appliance includes a heating element, and the control device of the cooking appliance includes: The processing unit is used to acquire the initial temperature and size information of the target food. A control unit is configured to control the heating assembly to heat the target food based on the initial temperature and the size information. The control unit is specifically used to control the heating component to perform a first heating treatment on the target food according to the size information when the target temperature is less than or equal to the initial temperature. The processing unit is further configured to acquire the filling information of the target food when the target temperature is greater than the initial temperature; The control unit is further configured to control the heating component to heat the target food according to the size information and the filling information; The filling information is used to indicate whether the target food contains a filling.

9. A control system for a cooking appliance, characterized in that, include: Memory, which stores programs or instructions; A processor that, when executing the program or instructions, implements the steps of the control method for a cooking appliance as described in any one of claims 1 to 7.

10. A cooking utensil, characterized in that, include: The control system for the cooking appliance as described in claim 9.

11. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the control method for a cooking appliance as described in any one of claims 1 to 7.

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