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

Abstract

This invention discloses a cooking appliance and its control method, apparatus, system, and readable storage medium. The cooking appliance includes a cooking cavity, a temperature control component, and a humidity control component. The control method of the cooking appliance includes: acquiring the temperature of food, which includes a food center temperature and a food surface temperature; controlling the temperature control component and the humidity control component to perform a first cooking process based on the food temperature, so that the humidity of the cooking cavity is maintained within a first humidity range until the food center temperature reaches the first temperature and the food surface temperature reaches a second temperature; turning off the humidity control component and controlling the temperature control component to perform a second cooking process, so that the humidity of the cooking cavity is maintained within the second humidity range until the food surface temperature reaches a third temperature; controlling the humidity control component to perform a third cooking process to reduce the humidity of the cooking cavity until the food surface temperature reaches a fourth temperature; and turning off the humidity control component and the temperature control component.

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] Currently, traditional cooking appliances struggle to control humidity during the cooking process, and cooking temperature and techniques rely heavily on user experience. This results in cooking outcomes being significantly affected by human factors, leading to poor results and reduced success rates and efficiency. Summary of the Invention

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

[0004] Therefore, the first aspect of the present invention is to provide a method for controlling a cooking utensil.

[0005] A second aspect of the invention is to provide a control device for a cooking appliance.

[0006] A third aspect of the invention is to provide a control system for a cooking appliance.

[0007] A fourth aspect of the invention is to provide a cooking utensil.

[0008] The fifth aspect of the present invention is to provide a readable storage medium.

[0009] In view of the above, according to one aspect of the present invention, a method for controlling a cooking appliance is provided. The cooking appliance includes a cooking cavity, a temperature control component, and a humidity control component. The method for controlling the cooking appliance includes: acquiring a food temperature, the food temperature including a food center temperature and a food surface temperature; controlling the temperature control component and the humidity control component to perform a first cooking process based on the food temperature, so that the humidity of the cooking cavity is maintained within a first humidity range until the food center temperature reaches the first temperature and the food surface temperature reaches a second temperature; turning off the humidity control component and controlling the temperature control component to perform a second cooking process, so that the humidity of the cooking cavity is maintained within the second humidity range until the food surface temperature reaches a third temperature; controlling the humidity control component to perform a third cooking process to reduce the humidity of the cooking cavity until the food surface temperature reaches a fourth temperature; and turning off the humidity control component and the temperature control component.

[0010] The cooking appliance control method provided by this invention is used to control the cooking appliance to work, so as to realize the automatic temperature and humidity control function of the cooking appliance during the cooking process, reduce the influence of human factors on the cooking effect, thereby ensuring the cooking effect, improving the cooking success rate and cooking efficiency.

[0011] The cooking appliances mentioned above may include a cooking cavity, a humidity control component, and a temperature control component.

[0012] Specifically, in the control method of the cooking appliance provided by the present invention, during the cooking process of food using the cooking appliance, when food to be cooked is placed in the cooking cavity of the cooking appliance, the food temperature of the food to be cooked is acquired, specifically, the surface temperature and the center temperature of the food to be cooked are acquired. Further, based on the acquired food temperature of the food to be cooked, the humidity control component and the temperature control component are controlled to perform a first cooking process on the food to be cooked. During the first cooking process, the humidity in the cooking cavity rises rapidly and eventually remains within a first humidity range. Further, if a set first temperature is detected to be less than or equal to the center temperature of the food to be cooked, and a set second temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the first cooking process is terminated, and the humidity control component is turned off, only the temperature control component is controlled to perform a second cooking process on the food to be cooked. During the second cooking process, the humidity in the cooking cavity is always maintained within a second humidity range.

[0013] Furthermore, if the set third temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the second cooking process ends, and the humidity control component is restarted. While the temperature control component continues cooking the food, the humidity control component initiates the third cooking process. During this third cooking process, the humidity in the cooking chamber gradually decreases. Based on this, if the set fourth temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the third cooking process ends, and both the temperature and humidity control components are shut off, concluding the overall cooking process and completing the cooking. In this way, the cooking appliance achieves automatic temperature and humidity control during the cooking process, reducing the impact of human factors on the cooking effect, thus ensuring the cooking result, improving the success rate, and increasing cooking efficiency.

[0014] The control method for the cooking appliance according to the present invention may further include the following additional technical features:

[0015] In some technical solutions, optionally, the temperature control component includes a heating component, and the humidity control component includes a steam component. The first cooking process is performed by controlling the temperature control component and the humidity control component according to the food temperature, including: when the food center temperature is less than a fifth temperature, controlling the heating component to operate in a first working mode to maintain the cooking cavity temperature within a first temperature range, and controlling the steam component to operate in a second working mode to increase the humidity of the cooking cavity; when the food center temperature is greater than or equal to the fifth temperature and less than the first temperature, controlling the steam component to operate in a third working mode to maintain the cooking cavity humidity within a first humidity range.

[0016] In this technical solution, the humidity control component may specifically include a steam component, and the temperature control component may specifically include a heating component. Based on this, during the first cooking process of the food to be cooked, controlled by the humidity control component and the temperature control component, specifically, when a set fifth temperature is detected to be higher than the center temperature of the food to be cooked, the heating component is controlled to heat the food to be cooked according to a first operating mode. During this process, the temperature of the cooking chamber is always maintained within the first temperature range. Simultaneously, the steam component is controlled to inject steam into the cooking chamber according to a second operating mode, so that the humidity of the cooking chamber quickly rises to within the first humidity range.

[0017] Furthermore, if the fifth temperature is detected to be less than or equal to the center temperature of the food to be cooked, and the first temperature is detected to be greater than the center temperature of the food to be cooked, the operating mode of the steam component is adjusted, and the steam component is controlled to continue spraying steam into the cooking chamber according to the third operating mode. During this process, the humidity of the cooking chamber is always maintained within the first humidity range until the first temperature is detected to be less than or equal to the center temperature of the food, and the second temperature is detected to be less than or equal to the surface temperature of the food, at which point the first cooking process ends and the next cooking process begins. In this way, during the first cooking stage, the temperature of the cooking chamber is always maintained within the first temperature range, and the humidity of the cooking chamber rises rapidly and is eventually maintained within the first humidity range, which can provide sufficient heat and steam to the food, promote food expansion, allow the food to better set its shape, and ensure the subsequent cooking effect.

[0018] In some technical solutions, optionally, the first working mode is: when the temperature of the cooking cavity is greater than the upper limit of the first temperature range, the heating component stops working; when the temperature of the cooking cavity is less than the lower limit of the first temperature range, the heating component performs heating work.

[0019] In this technical solution, when the cooking cavity temperature exceeds the upper limit of the first temperature range, the heating element stops working, and the cooking cavity temperature gradually decreases. When the cooking cavity temperature drops below the first temperature range, that is, when the cooking cavity temperature is below the lower limit of the first temperature range, the heating element restarts to gradually raise the cooking cavity temperature until it exceeds the upper limit of the first temperature range, at which point the heating element stops working again. This cycle repeats continuously, ensuring that the cooking cavity temperature is always maintained within the first temperature range.

[0020] In some technical solutions, optionally, the second working mode is: the steam component operates according to the first cycle, and within each first cycle, the steam component operates for a first duration, the first duration being greater than half of the first cycle; the third working mode is: the steam component operates according to the first cycle, and within each first cycle, the steam component operates for a second duration, the second duration being less than half of the first cycle.

[0021] In this technical solution, the second working mode is specifically as follows: the steam component injects steam into the food to be cooked according to a first cycle. Within each first cycle, the duration of steam injection is a first duration, which is greater than half of the first cycle. During the remaining time of the first cycle, the steam component stops injecting steam into the food. That is, during the operation of the second working mode, the steam component intermittently injects steam into the food to be cooked with a high on / off ratio according to the first cycle, thereby rapidly increasing the humidity in the cooking chamber to within a first humidity range, providing sufficient water vapor to the food and promoting its expansion.

[0022] The on / off ratio is used to indicate the ratio between the duration of steam injection by the steam assembly (i.e., the first duration) and the duration of steam injection by the steam assembly during each first cycle.

[0023] Furthermore, the third operating mode described above specifically involves the steam component injecting steam into the food to be cooked according to a first cycle. Within each first cycle, the steam component injects steam into the food for a second duration, which is less than half the duration of the first cycle. During the remaining time of the first cycle, the steam component stops injecting steam into the food. In other words, during the operation of the third operating mode, the steam component intermittently injects steam into the food with a low on / off ratio according to the first cycle, thereby ensuring that the humidity in the cooking chamber remains within the aforementioned first humidity range, allowing the food to better set.

[0024] In some technical solutions, optionally, the temperature control component includes a heating component, and controlling the temperature control component to perform a second cooking process includes: controlling the heating component to stop heating until the cooking cavity temperature is lower than a sixth temperature; controlling the heating component to operate in a fourth working mode to keep the cooking cavity temperature within the second temperature range and to keep the cooking cavity humidity within the second humidity range.

[0025] In this technical solution, the aforementioned temperature control component may specifically include a heating component. Based on this, during the second cooking process of the food to be cooked, specifically, when the set second temperature is detected to be less than or equal to the surface temperature of the food to be cooked, it indicates that the surface of the food to be cooked has begun to enter the browning and ripening stage. At this time, the heating component is turned off, i.e., the heating component is controlled to stop heating the food to be cooked, thereby reducing the temperature of the cooking chamber. This ensures that the surface of the food to be cooked can slowly brown while ensuring that the inside of the food is cooked. Furthermore, when the temperature of the cooking chamber is detected to have dropped below the set sixth temperature, the heating component is turned back on, and the heating component is controlled to heat the food to be cooked according to the fourth working mode. During this process, the temperature of the cooking chamber can always be maintained within the second temperature range, and most of the steam injected by the steam component in the first cooking process can be retained in the cooking chamber, so that the humidity of the cooking chamber can always be maintained within the aforementioned second humidity range. This helps to maintain the water film on the surface of the food, promotes the Maillard reaction, and makes the food more glossy. In this way, during the second cooking process, the temperature of the cooking chamber is reduced and eventually maintained within the second temperature range, and the humidity of the cooking chamber is kept within the second humidity range. This ensures that the surface of the food to be cooked can be slowly colored while the inside of the food is cooked through. It also makes the food more glossy and improves the cooking effect.

[0026] In some technical solutions, the humidity control component may optionally include a dehumidification component, and controlling the humidity control component to perform a third cooking process includes: controlling the dehumidification component to perform a dehumidification process to reduce the humidity in the cooking cavity.

[0027] In this technical solution, the humidity control component may further include a dehumidification component. Specifically, during the third cooking process of the food to be cooked, when the set third temperature is detected to be less than or equal to the surface temperature of the food, it indicates that the food surface is about to be browned. At this time, the dehumidification component dehumidifies the cooking chamber to reduce water vapor, thereby lowering the humidity. This allows moisture to migrate from the food surface, gradually forming a crispy crust, until a set fourth temperature is detected to be less than or equal to the surface temperature of the food, at which point the entire cooking process ends, and cooking is complete. Thus, in the third cooking stage, the humidity of the cooking chamber is gradually reduced, causing the food surface to dry and form a crispy crust, improving the cooking effect.

[0028] In some technical solutions, optionally, the dehumidification component includes at least one of an exhaust port, a dehumidification device, and a moisture absorption device. Controlling the dehumidification component to perform dehumidification processing includes: controlling the exhaust port to open so as to discharge moisture in the cooking cavity from the exhaust port; and / or controlling the dehumidification device to draw moisture in the cooking cavity out of the cooking cavity; and / or controlling the moisture absorption device to absorb moisture in the cooking cavity.

[0029] In this technical solution, the dehumidification component may specifically include an exhaust port. In the process of controlling the dehumidification component to dehumidify the cooking cavity, specifically, the exhaust port is opened, so that the humid gas inside the cooking cavity and the dry humid gas outside the cooking cavity undergo convective displacement, thereby discharging the moisture in the cooking cavity from the exhaust port to the outside of the cooking cavity and reducing the humidity of the cooking cavity.

[0030] Furthermore, the aforementioned dehumidification component may also include a dehumidification device. Specifically, during the process of controlling the dehumidification component to dehumidify the cooking cavity, the dehumidification device is activated and controlled to draw the moisture in the cooking cavity out of the cooking cavity, thereby reducing the humidity of the cooking cavity.

[0031] Furthermore, the aforementioned dehumidification component may also include a moisture-absorbing device, such as a moisture-absorbing material. In the process of controlling the dehumidification component to dehumidify the cooking cavity, specifically, the moisture-absorbing device is controlled to absorb moisture from the cooking cavity, thereby reducing the humidity of the cooking cavity.

[0032] According to a second aspect of the present invention, a control device for a cooking appliance is provided. The cooking appliance includes a cooking cavity, a temperature control component, and a humidity control component. The control device includes: a processing unit for acquiring food temperature, the food temperature including a food center temperature and a food surface temperature; a control unit for controlling the temperature control component and the humidity control component to perform a first cooking process based on the food temperature, so that the humidity of the cooking cavity is maintained within a first humidity range until the food center temperature reaches the first temperature and the food surface temperature reaches a second temperature; the control unit is further configured to turn off the humidity control component, control the temperature control component to perform a second cooking process, so that the humidity of the cooking cavity is maintained within the second humidity range until the food surface temperature reaches a third temperature; and the control unit is further configured to control the humidity control component to perform a third cooking process, so as to reduce the humidity of the cooking cavity until the food surface temperature reaches a fourth temperature, and then turn off the humidity control component and the temperature control component.

[0033] The control device for cooking utensils provided by this invention is used to control the cooking utensils to work, so as to realize the automatic temperature and humidity control function of the cooking utensils during the cooking process, reduce the influence of human factors on the cooking effect, thereby ensuring the cooking effect, improving the cooking success rate and cooking efficiency.

[0034] The cooking appliances mentioned above may include a cooking cavity, a humidity control component, and a temperature control component.

[0035] Specifically, the control device for the cooking appliance provided by the present invention includes a processing unit and a control unit. During the cooking process using the aforementioned cooking appliance, when food to be cooked is placed inside the cooking cavity of the appliance, the processing unit acquires the food temperature of the food to be cooked; specifically, the processing unit acquires the surface temperature and center temperature of the food. Further, based on the acquired food temperature, the control unit controls the humidity control component and the temperature control component to perform a first cooking process on the food. During the first cooking process, the humidity in the cooking cavity rises rapidly and eventually remains within a first humidity range. Further, if a set first temperature is detected to be less than or equal to the center temperature of the food, and a set second temperature is detected to be less than or equal to the surface temperature of the food, the control unit terminates the first cooking process and shuts off the humidity control component, only controlling the temperature control component to perform a second cooking process on the food. During the second cooking process, the humidity in the cooking cavity remains within a second humidity range.

[0036] Furthermore, if the set third temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the control unit ends the second cooking process and restarts the humidity control component. While the temperature control component continues cooking the food, the humidity control component initiates the third cooking process. During this third cooking process, the humidity in the cooking chamber gradually decreases. Based on this, if the set fourth temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the control unit ends the third cooking process and shuts down both the temperature and humidity control components, thus concluding the overall cooking process and completing the cooking. In this way, the cooking appliance achieves automatic temperature and humidity control during the cooking process, reducing the impact of human factors on the cooking effect, thereby ensuring the cooking result, improving the success rate, and increasing cooking efficiency.

[0037] 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.

[0038] According to a fourth aspect of the present invention, a cooking appliance is provided, comprising: a cooking cavity for holding food; a first temperature detection device disposed within the cooking cavity for detecting the temperature of the food; a temperature control component disposed within the cooking cavity for adjusting the temperature of the cooking cavity; and a humidity control component disposed within the cooking cavity for adjusting the humidity of the cooking cavity; wherein the control system of the cooking appliance in the third aspect of the present invention is used to control the operation of the first temperature detection device, the temperature control component, and the humidity control component.

[0039] The cooking appliance proposed in the fourth aspect of the present invention includes a cooking cavity, a first temperature detection device, a temperature control component, a humidity control component, and a control system for the cooking appliance in the third aspect of the present invention.

[0040] The cooking cavity is used to hold food. A first temperature detection device is disposed inside the cooking cavity to detect the food temperature, which may specifically include the food surface temperature and the food center temperature. A temperature control component is disposed inside the cooking cavity to adjust the temperature of the cooking cavity. A humidity control component is disposed inside the cooking cavity to adjust the humidity of the cooking cavity.

[0041] Furthermore, the control system of the cooking appliance is used to control the aforementioned humidity control component, temperature control component, and first temperature detection device to operate, so as to realize the automatic temperature and humidity control function of the cooking appliance during the cooking process.

[0042] The cooking appliance according to the fourth aspect of the present invention includes the control system of the cooking appliance in the third aspect of the technical solution described above. Therefore, the cooking appliance according to the fourth aspect of the present invention possesses all the beneficial effects of the control system of the cooking appliance in the third aspect of the technical solution described above, which will not be repeated here.

[0043] The cooking appliance according to the present invention may also have the following additional technical features:

[0044] In some technical solutions, the temperature control component optionally includes: a second temperature detection device for detecting the temperature of the cooking cavity; and a heating component for heating the cooking cavity.

[0045] In this technical solution, the temperature control component may specifically include a second temperature detection device and a heating component.

[0046] The second temperature detection device is installed inside the cooking cavity and is used to detect the temperature of the cooking cavity.

[0047] Furthermore, a heating element is disposed inside the cooking cavity, and the heating element is used to heat the cooking cavity.

[0048] In some technical solutions, the humidity control component may optionally include: a humidity detection device for detecting the humidity of the cooking cavity; a steam component for injecting steam into the cooking cavity to increase the humidity of the cooking cavity; and a dehumidification component for reducing the moisture in the cooking cavity to lower the humidity of the cooking cavity.

[0049] In this technical solution, the humidity control components may specifically include a humidity detection device, a steam component, and a dehumidification component.

[0050] The cooking cavity includes a humidity detection device for detecting humidity. A steam injection unit is also located within the cooking cavity to inject steam and increase humidity. Finally, a dehumidification unit dehumidifies the cooking cavity, reducing moisture and thus lowering overall humidity.

[0051] In some technical solutions, the dehumidification component may optionally include at least one of an exhaust port, a dehumidification device, and a moisture absorption device.

[0052] In this technical solution, the aforementioned dehumidification component may specifically include at least one of an exhaust port, a dehumidification device, and a moisture absorption device.

[0053] 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.

[0054] 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

[0055] 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:

[0056] Figure 1 One of the flowcharts illustrating a control method for a cooking appliance according to an embodiment of the present invention is shown;

[0057] Figure 2 A second schematic flowchart of the control method for a cooking appliance according to an embodiment of the present invention is shown;

[0058] Figure 3 The third schematic flowchart illustrates the control method for cooking appliances according to an embodiment of the present invention;

[0059] Figure 4 A structural block diagram of the control device for a cooking appliance according to an embodiment of the present invention is shown;

[0060] Figure 5 A structural block diagram of the control system of a cooking appliance according to an embodiment of the present invention is shown;

[0061] Figure 6 One of the structural block diagrams of a cooking appliance according to an embodiment of the present invention is shown;

[0062] Figure 7 The second structural block diagram of the cooking appliance according to an embodiment of the present invention is shown. Detailed Implementation

[0063] 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.

[0064] 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.

[0065] The following is combined 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.

[0066] In one embodiment of the present invention, such as Figure 1 As shown, the method for controlling cooking appliances may specifically include the following steps 102 to 108:

[0067] Step 102: Obtain the food temperature;

[0068] Step 104: Perform the first cooking process according to the food temperature control component and humidity control component;

[0069] Step 106: Turn off the humidity control component and control the temperature control component to perform the second cooking process;

[0070] Step 108: Control the humidity control component to perform the third cooking process.

[0071] The cooking appliance control method provided by this invention is used to control the cooking appliance to work, so as to realize the automatic temperature and humidity control function of the cooking appliance during the cooking process, reduce the influence of human factors on the cooking effect, thereby ensuring the cooking effect, improving the cooking success rate and cooking efficiency.

[0072] The aforementioned cooking appliance may include a cooking cavity, a humidity control component, and a temperature control component. The cooking cavity is used to hold food, the temperature control component adjusts the cooking temperature to achieve automatic temperature control during the cooking process, and the humidity control component adjusts the cooking humidity to achieve automatic humidity control during the cooking process.

[0073] Specifically, in the control method of the cooking appliance provided by the present invention, during the cooking process of food using the cooking appliance, when food to be cooked is placed in the cooking cavity of the cooking appliance, the food temperature of the food to be cooked is acquired, specifically, the surface temperature and the center temperature of the food to be cooked are acquired. Further, based on the acquired food temperature of the food to be cooked, the humidity control component and the temperature control component are controlled to perform a first cooking process on the food to be cooked. During the first cooking process, the humidity in the cooking cavity rises rapidly and eventually remains within a first humidity range. Further, if a set first temperature is detected to be less than or equal to the center temperature of the food to be cooked, and a set second temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the first cooking process is terminated, and the humidity control component is turned off, only the temperature control component is controlled to perform a second cooking process on the food to be cooked. During the second cooking process, the humidity in the cooking cavity is always maintained within a second humidity range.

[0074] Furthermore, if the set third temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the second cooking process ends, and the humidity control component is restarted. While the temperature control component continues cooking the food, the humidity control component initiates the third cooking process. During this third cooking process, the humidity in the cooking chamber gradually decreases. Based on this, if the set fourth temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the third cooking process ends, and both the temperature and humidity control components are shut off, concluding the overall cooking process and completing the cooking. In this way, the cooking appliance achieves automatic temperature and humidity control during the cooking process, reducing the impact of human factors on the cooking effect, thus ensuring the cooking result, improving the success rate, and increasing cooking efficiency.

[0075] The food to be cooked can be any type of hard European bread, such as baguette or country bread, without any specific restrictions.

[0076] Furthermore, the cooking appliance may also be equipped with a first temperature detection device, which is located inside the cooking cavity and is used to detect the temperature of the food.

[0077] Specifically, the first temperature detection device can be a food temperature probe, which includes two temperature detection points. When the food to be cooked is placed in the cooking cavity, the food temperature probe is inserted into the food. At this time, the two temperature detection points on the food temperature probe can detect the surface temperature and the center temperature of the food, respectively.

[0078] Furthermore, the aforementioned first temperature detection device can also be an infrared temperature measuring device. When the food is placed in the cooking cavity, the infrared temperature measuring device is activated, and the surface temperature and center temperature of the food are detected by the infrared temperature measuring device.

[0079] In practical applications, those skilled in the art can set the specific type of the first temperature detection device according to the actual situation, and no specific restrictions are made here.

[0080] Furthermore, the first temperature is a temperature value indicating the internal cooking of the food, the second temperature is a temperature value indicating the initiation of surface coloring of the food, and the fourth temperature is a temperature value indicating the completion of surface coloring of the food. Furthermore, the first temperature is less than or equal to the second temperature, the second temperature is less than or equal to the third temperature, and the third temperature is less than the fourth temperature.

[0081] In practical applications, the first temperature can be any value between 90°C and 100°C, the second temperature can be any value between 100°C and 110°C, and the fourth temperature can be any value between 120°C and 160°C. The third and fourth temperatures differ by a first difference, which can be 14°C, 15°C, or 16°C, etc. Those skilled in the art can set the specific values ​​of the first, second, third, and fourth temperatures according to actual conditions, and no specific limitations are imposed here.

[0082] Furthermore, the minimum value of the first humidity range is greater than or equal to the maximum value of the second humidity range.

[0083] In practical applications, the first humidity range can be defined as: the humidity of the cooking cavity is greater than or equal to 85%, and the second humidity range can be defined as: the humidity of the cooking cavity is greater than or equal to 60%, and the humidity of the cooking cavity is less than or equal to 85%. Those skilled in the art can set the specific values ​​of the first and second humidity ranges according to actual conditions, and no specific restrictions are imposed here.

[0084] Furthermore, the values ​​of the first, second, third, and fourth temperatures mentioned above are related to the food information of the food to be cooked, which may specifically include the food type and the food quantity.

[0085] In practical applications, before starting cooking, the user can input the food information of the food to be cooked into the cooking appliance. Based on this information, the appliance matches a corresponding cooking program, which includes cooking parameters such as the first, second, third, and fourth temperatures mentioned above. The program also includes the operational control logic for various functional modules within the appliance, such as the humidity control component, temperature control component, and the first temperature detection device. Based on this, the appliance controls the various functional modules according to the matched cooking program to automatically control the temperature and humidity while cooking the food.

[0086] The cooking appliance may also include an input panel. Before starting cooking, the user can input the type and quantity of food to be cooked through the control panel. The cooking appliance will then match the corresponding cooking program and start cooking based on the food information input by the user.

[0087] Furthermore, in practical applications, the above cooking procedures can be stored in the storage of the cooking appliance or in the cloud, without any specific restrictions.

[0088] Furthermore, the aforementioned cooking appliance may also be equipped with a second temperature detection device, which is disposed inside the cooking cavity and used to detect the temperature of the cooking cavity. In practical applications, the aforementioned second 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 second temperature detection device according to the actual situation, and no specific restrictions are made here.

[0089] Furthermore, the cooking process may also include a preheating program and a preheating temperature. Based on this, before placing the food to be cooked into the cooking cavity of the cooking appliance, the cooking appliance first executes the preheating program according to the cooking procedure, and the temperature of the cooking cavity is monitored in real time by the second temperature detection device until the temperature of the cooking cavity reaches the preset temperature set in the cooking program. At this point, the preheating program stops, and the user is prompted to place the food to be cooked into the cooking cavity.

[0090] The preheating temperature mentioned above is related to the food information of the food to be cooked. This preheating temperature is higher than the fourth temperature mentioned above. In practical applications, the preheating temperature can be any value between 190°C and 230°C. Those skilled in the art can set the specific value of the preheating temperature according to the actual situation, and no specific restrictions are made here.

[0091] In some embodiments of the present invention, optionally, the humidity control component may specifically include a steam component, and the temperature control component may specifically include a heating component. Based on this, such as... Figure 2 As shown, step 104 above may specifically include steps 104a and 104b as follows:

[0092] Step 104a: When the fifth temperature is greater than the food center temperature, control the heating component to operate in the first working mode and control the steam component to operate in the second working mode.

[0093] Step 104b: When the first temperature is greater than the food center temperature and the fifth temperature is less than or equal to the food center temperature, control the steam assembly to operate in the third working mode.

[0094] In this embodiment, the humidity control component may specifically include a steam component, and the temperature control component may specifically include a heating component. Based on this, during the first cooking process of the food to be cooked, controlled by the humidity control component and the temperature control component based on the obtained food temperature, specifically, when a set fifth temperature is detected to be higher than the center temperature of the food to be cooked, the heating component is controlled to heat the food to be cooked according to a first operating mode. During this process, the cooking chamber temperature is always maintained within the first temperature range. Simultaneously, the steam component is controlled to inject steam into the cooking chamber according to a second operating mode, so that the humidity of the cooking chamber quickly rises to within the first humidity range.

[0095] Furthermore, if the fifth temperature is detected to be less than or equal to the center temperature of the food to be cooked, and the first temperature is detected to be greater than the center temperature of the food to be cooked, the operating mode of the steam component is adjusted, and the steam component is controlled to continue spraying steam into the cooking chamber according to the third operating mode. During this process, the humidity of the cooking chamber is always maintained within the first humidity range until the first temperature is detected to be less than or equal to the center temperature of the food, and the second temperature is detected to be less than or equal to the surface temperature of the food, at which point the first cooking process ends and the next cooking process begins. In this way, during the first cooking stage, the temperature of the cooking chamber is always maintained within the first temperature range, and the humidity of the cooking chamber rises rapidly and is eventually maintained within the first humidity range, which can provide sufficient heat and steam to the food, promote food expansion, allow the food to better set its shape, and ensure the subsequent cooking effect.

[0096] Understandably, the cooking process for hard European breads such as baguettes and country bread can be divided into three stages: expansion and shaping, maturation and browning, and drying and crust formation. The first cooking process corresponds to the expansion and shaping stage, where the core temperature of the food rises from room temperature to its internal maturation temperature (the first temperature mentioned above). During this process, the carbon dioxide produced by fermentation and the gases generated by the evaporation of moisture gradually increase the internal pressure of the food, causing it to expand. Therefore, this stage requires a high-temperature and high-humidity cooking environment. In the first half of this stage, rapid heating and steam replenishment are necessary. The steam condenses on the food surface, forming a water film and releasing a large amount of heat, which improves the gas retention and extensibility of the food surface, accelerating expansion. In the latter half of this stage, as the internal temperature gradually rises, the internal structure of the food begins to denature and solidify, stopping growth and gradually setting. This allows the food to set better, improving the cooking effect.

[0097] The fifth temperature mentioned above is lower than the first temperature mentioned above.

[0098] In practical applications, the fifth temperature differs from the first temperature by a second difference value, which can specifically be 25℃, 30℃, or 35℃, etc. Those skilled in the art can set the specific value of the fifth temperature according to actual circumstances, and no specific limitations are imposed here.

[0099] Furthermore, the aforementioned first temperature range corresponds to the aforementioned preheating temperature. In practical applications, the aforementioned first temperature range can specifically be [preheating temperature - first value, preheating temperature + first value]. In practical applications, the aforementioned first value can specifically be 4℃, 5℃, 6℃, 8℃, and 10℃, etc. Those skilled in the art can set the specific value range of the aforementioned first temperature range according to the actual situation, and no specific restrictions are made here.

[0100] In addition, in practical applications, the operating power of the heating component can be from 1400W to 2700W, and the operating power of the steam component can be from 1500W to 2000W, without any specific limitations.

[0101] In some embodiments of the present invention, optionally, the first working mode is: when the temperature of the cooking cavity is greater than the upper limit of the first temperature range, the heating component stops working; when the temperature of the cooking cavity is less than the lower limit of the first temperature range, the heating component performs heating work.

[0102] In this embodiment, when the cooking cavity temperature exceeds the upper limit of the first temperature range, the heating element stops working, and the cooking cavity temperature gradually decreases. When the cooking cavity temperature drops below the first temperature range, that is, when the cooking cavity temperature is below the lower limit of the first temperature range, the heating element restarts to gradually raise the cooking cavity temperature until it exceeds the upper limit of the first temperature range, at which point the heating element stops working again. This cycle repeats continuously, ensuring that the cooking cavity temperature is always maintained within the first temperature range.

[0103] In practical applications, the heating components mentioned above may specifically include: hot air components, microwave components, or combinations thereof. Those skilled in the art can select the specific type of heating component according to the actual situation, and no specific restrictions are imposed here.

[0104] In some embodiments of the present invention, optionally, the second working mode is: the steam component operates according to a first cycle, and within each first cycle, the steam component operates for a first duration, half of the first cycle being less than the first duration; the third working mode is: the steam component operates according to a first cycle, and within each first cycle, the steam component operates for a second duration, half of the first cycle being greater than the second duration.

[0105] In this embodiment, the second operating mode is specifically as follows: the steam component injects steam into the food to be cooked according to a first cycle. Within each first cycle, the duration of steam injection is a first duration, which is greater than half of the first cycle. During the remaining time of the first cycle, the steam component stops injecting steam into the food. That is, during the operation of the second operating mode, the steam component intermittently injects steam into the food to be cooked with a high on / off ratio according to the first cycle, thereby rapidly increasing the humidity in the cooking chamber to within a first humidity range, providing sufficient water vapor to the food and promoting its expansion.

[0106] The on / off ratio is used to indicate the ratio between the duration of steam injection by the steam assembly (i.e., the first duration) and the duration of steam injection by the steam assembly during each first cycle.

[0107] Furthermore, in practical applications, the value range of the aforementioned first cycle can specifically be from 20 seconds to 60 seconds, and within each first cycle, the aforementioned first duration can specifically account for 60% to 80% of the first cycle. Those skilled in the art can set the specific values ​​of the aforementioned first cycle and first duration according to actual circumstances, and no specific limitations are imposed here. For example, with a 30-second cycle, in each cycle, the steam component sprays steam onto the food to be cooked for 24 seconds, and during the remaining 6 seconds, the steam component stops spraying steam onto the food to be cooked.

[0108] Furthermore, the third operating mode described above specifically involves the steam component injecting steam into the food to be cooked according to a first cycle. Within each first cycle, the steam component injects steam into the food for a second duration, which is less than half the duration of the first cycle. During the remaining time of the first cycle, the steam component stops injecting steam into the food. In other words, during the operation of the third operating mode, the steam component intermittently injects steam into the food with a low on / off ratio according to the first cycle, thereby ensuring that the humidity in the cooking chamber remains within the aforementioned first humidity range, allowing the food to better set.

[0109] In practical applications, the aforementioned second duration can specifically account for 20% to 40% of each first cycle. The specific value of the second duration can be set by those skilled in the art according to actual circumstances, and no specific limitations are imposed here. For example, with a cycle of 30 seconds, in each cycle, the steam component sprays steam onto the food to be cooked for 9 seconds, and stops spraying steam onto the food for the remaining 21 seconds.

[0110] In some embodiments of the present invention, optionally, the step of controlling the temperature control component to perform the second cooking process may specifically include the following steps 106a and 106b:

[0111] Step 106a: Control the heating element to stop heating until the sixth temperature is greater than the cooking cavity temperature;

[0112] Step 106b: Control the heating component to operate in the fourth working mode.

[0113] In this embodiment, the temperature control component may specifically include a heating component. Specifically, during the second cooking process of the food to be cooked, when the set second temperature is detected to be less than or equal to the surface temperature of the food, it indicates that the surface of the food has entered the browning and ripening stage. At this time, the heating component is turned off, i.e., the heating component is controlled to stop heating the food to be cooked, thereby reducing the temperature of the cooking chamber. This ensures that the surface of the food can slowly brown while the inside of the food is cooked. Furthermore, when the temperature of the cooking chamber is detected to drop below the set sixth temperature, the heating component is turned back on, and the heating component is controlled to heat the food according to the fourth operating mode. During this process, the temperature of the cooking chamber is always maintained within the second temperature range, and most of the steam injected by the steam component in the first cooking process is retained in the cooking chamber, so that the humidity of the cooking chamber is always maintained within the second humidity range. This helps to maintain the water film on the food surface, promotes the Maillard reaction, and makes the food more glossy. In this way, during the second cooking process, the temperature of the cooking chamber is reduced and eventually maintained within the second temperature range, and the humidity of the cooking chamber is kept within the second humidity range. This ensures that the surface of the food to be cooked can be slowly colored while the inside of the food is cooked through. It also makes the food more glossy and improves the cooking effect.

[0114] Understandably, the cooking process for hard European breads such as baguettes and country bread can be divided into three stages: expansion and shaping, maturation and browning, and drying and crust formation. The second cooking step mentioned above corresponds to the maturation and browning stage. In this stage, the core temperature of the food must be maintained at the maturation temperature for a period of time to ensure the interior is dry. At this time, the surface of the food should not brown too quickly, otherwise the surface will burn while the interior remains uncooked. Therefore, in this stage, the cooking cavity temperature needs to be appropriately reduced when the surface begins to brown to slow down the browning process, ensuring that the interior is fully cooked by the time the surface is browned. Simultaneously, a certain level of humidity needs to be maintained in the cooking cavity during this process to preserve the water film on the food surface. This allows the raw materials on the surface, such as starch, to gelatinize under the influence of water, forming a smooth and translucent gel film. This results in a more glossy surface after browning, improving the cooking effect.

[0115] The value of the sixth temperature is related to the food information of the food to be cooked, and the cooking procedure may also include the sixth temperature. Furthermore, the sixth temperature is less than or equal to the preheating temperature, and the sixth temperature is greater than the second temperature.

[0116] In practical applications, the aforementioned sixth temperature can be any temperature value between 170°C and 210°C. Those skilled in the art can set the specific value of the sixth temperature according to the actual situation, and no specific restrictions are imposed here.

[0117] Furthermore, the aforementioned second temperature range corresponds to the aforementioned sixth temperature. In practical applications, the aforementioned second temperature range can specifically be [sixth temperature - second value, sixth temperature + second value]. In practical applications, the aforementioned second value can specifically be 4℃, 5℃, 6℃, 8℃, and 10℃, etc. Those skilled in the art can set the specific value range of the aforementioned second temperature range according to the actual situation, and no specific restrictions are made here.

[0118] Furthermore, the fourth working mode is as follows: when the cooking cavity temperature is greater than the upper limit of the second temperature range, the heating component stops working; when the cooking cavity temperature is less than the lower limit of the second temperature range, the heating component starts heating.

[0119] In other words, during the operation of the heating element in the fourth working mode described above, if the cooking cavity temperature exceeds the upper limit of the second temperature range, the heating element stops working. At this time, the cooking cavity temperature gradually decreases. When the cooking cavity temperature drops below the second temperature range, that is, when the cooking cavity temperature is below the lower limit of the second temperature range, the heating element restarts to gradually raise the cooking cavity temperature until it exceeds the upper limit of the second temperature range, at which point the heating element stops working again. This cycle repeats continuously, ensuring that the cooking cavity temperature is always maintained within the second temperature range.

[0120] In practical applications, the heating components mentioned above may specifically include: hot air components, microwave components, or combinations thereof. Those skilled in the art can select the specific type of heating component according to the actual situation, and no specific restrictions are imposed here.

[0121] In some embodiments of the present invention, optionally, the humidity control component may specifically include a dehumidification component, and based on this, such as Figure 3 As shown, step 108 above may specifically include the following step 108a:

[0122] Step 108a: Control the dehumidification component to perform dehumidification treatment.

[0123] In this embodiment, the humidity control component may further include a dehumidification component. Specifically, during the third cooking process of the food to be cooked, when the set third temperature is detected to be less than or equal to the surface temperature of the food, it indicates that the food surface is about to be browned. At this time, the dehumidification component dehumidifies the cooking chamber to reduce water vapor, thereby lowering the humidity of the cooking chamber. This allows moisture to migrate from the food surface, gradually forming a crispy crust, until a set fourth temperature is detected to be less than or equal to the surface temperature of the food, at which point the entire cooking process ends, and cooking is complete. Thus, in the third cooking stage, the humidity of the cooking chamber is gradually reduced, causing the food surface to dry and form a crispy crust, improving the cooking effect.

[0124] Understandably, the cooking process for hard European breads such as baguettes and country bread can be divided into three stages: expansion and shaping, maturation and browning, and drying and crust formation. The third cooking stage corresponds to this drying and crust formation stage. If moisture is not removed promptly when the food surface reaches a near-ideal color, the surface will not dry completely and a crispy crust will not form. Therefore, in this stage, a dehumidification system is needed to quickly remove the steam added in the first two stages, as well as the steam generated by the food itself, to reduce the humidity in the cooking chamber. This creates a humidity gradient between the food and the cooking chamber environment, accelerating moisture migration from the food surface, allowing it to dry and form a crispy crust, thus improving the cooking effect.

[0125] In some embodiments of the present invention, optionally, the dehumidification assembly includes at least one of a moisture absorption device, a dehumidification device, and an exhaust port. Based on this, the above step 108a may specifically include the following steps 108a1 to 108a3:

[0126] Step 108a1: Control the vent to open so that the moisture in the cooking cavity can be discharged from the vent.

[0127] Step 108a2: Control the dehumidification device to draw the moisture in the cooking cavity out of the cooking cavity;

[0128] Step 108a3: Control the dehumidification device to absorb moisture from the cooking cavity.

[0129] In this embodiment, the dehumidification component may specifically include an exhaust port, which is disposed on the cooking cavity and connects the cooking cavity to the external environment. Specifically, during the process of controlling the dehumidification component to dehumidify the cooking cavity, the exhaust port is opened, allowing the humid gas inside the cooking cavity to convect and displace the dry humid gas outside the cooking cavity, thereby discharging the moisture in the cooking cavity from the exhaust port to the outside of the cooking cavity and reducing the humidity of the cooking cavity.

[0130] Furthermore, the aforementioned dehumidification assembly may further include a dehumidification device disposed on the cooking cavity. Specifically, during the process of controlling the dehumidification assembly to dehumidify the cooking cavity, the dehumidification device is activated and controlled to draw moisture from the cooking cavity out of the cooking cavity, thereby reducing the humidity of the cooking cavity.

[0131] Furthermore, the aforementioned dehumidification assembly may further include a moisture-absorbing device, such as a moisture-absorbing material, which is disposed inside the cooking cavity. Based on this, in controlling the dehumidification assembly to dehumidify the cooking cavity, specifically, the moisture-absorbing device is controlled to absorb moisture from the cooking cavity, thereby reducing the humidity of the cooking cavity.

[0132] In summary, the control method for cooking appliances proposed in this invention adds a dehumidification module to the traditional steam humidification module of cooking appliances. The humidification module and the dehumidification module are combined to form a humidity control system, enabling the adjustment of humidity during the cooking process. Furthermore, through the coordinated operation of the humidity control system and food temperature detection devices such as multi-point temperature probes, the humidity in the cooking cavity is automatically adjusted based on the food's center temperature and surface temperature, achieving automatic cooking and one-button cooking. This improves the success rate of food cooking, increases the specific volume and crispness of the food's crust, and enhances the overall cooking effect.

[0133] The following example, using the making of traditional hard European bread, illustrates the beneficial effects of the cooking utensil control method proposed in this embodiment of the invention:

[0134] Specifically, using the cooking appliance control method proposed in this embodiment of the invention, a 350g traditional hard European bread is baked. Based on the type of food to be cooked being traditional hard European bread and the quantity being 350g, a corresponding cooking program is matched, which is set as follows:

[0135] The high-temperature cooking temperature is the preheating temperature T1 = 200℃; the low-temperature cooking temperature is the sixth temperature T2 = 180℃; the internal cooking temperature of the food is the first temperature TC1 = 95℃; the temperature at which the food surface begins to brown is the second temperature TS1 = 110℃; and the temperature at which the food surface is fully browned is the fourth temperature TS2 = 150℃.

[0136] Based on this, the cooking apparatus performs the cooking process according to the above-mentioned settings, resulting in a traditional hard European bread that is fully expanded, has clearly defined knife marks, a glossy surface, a thin and crisp crust with a distinct crunchy texture. Compared to European bread made using traditional baking methods, the European bread produced using the cooking apparatus control method proposed in this invention exhibits a 30% increase in specific volume and a 160% increase in crust crispness, demonstrating significant cooking results.

[0137] In one embodiment of the present invention, a control device for a cooking appliance is also provided. For example... Figure 4 As shown, Figure 4 A structural block diagram of a control device 400 for a cooking appliance according to an embodiment of the present invention is shown. The cooking appliance includes a humidity control component, a temperature control component, and a cooking cavity. Specifically, the control device 400 may include a processing unit 402 and a control unit 404.

[0138] Processing unit 402 is used to acquire food temperature, which includes food surface temperature and food center temperature;

[0139] The control unit 404 is used to control the humidity control component and the temperature control component to perform a first cooking process according to the food temperature, so that the humidity of the cooking cavity is maintained within a first humidity range until the food center temperature is greater than or equal to the first temperature and the food surface temperature is greater than or equal to the second temperature.

[0140] The control unit 404 is also used to turn off the humidity control component and control the temperature control component to perform the second cooking process so that the humidity of the cooking chamber is maintained within the second humidity range until the food surface temperature is greater than or equal to the third temperature.

[0141] The control unit 404 is also used to control the humidity control component to perform a third cooking process to reduce the humidity of the cooking chamber until the food surface temperature is greater than or equal to a fourth temperature, and to shut down the temperature control component and the humidity control component.

[0142] The control device 400 for cooking appliances provided in this embodiment of the invention is used to control the cooking appliances to work, so as to realize the automatic temperature and humidity control function of the cooking appliances during the cooking process, reduce the influence of human factors on the cooking effect, thereby ensuring the cooking effect, improving the cooking success rate and cooking efficiency.

[0143] The aforementioned cooking appliance may include a cooking cavity, a humidity control component, and a temperature control component. The cooking cavity is used to hold food, the temperature control component adjusts the cooking temperature to achieve automatic temperature control during the cooking process, and the humidity control component adjusts the cooking humidity to achieve automatic humidity control during the cooking process.

[0144] Specifically, the control device 400 for a cooking appliance provided by the present invention includes a processing unit 402 and a control unit 404. During the cooking process of food using the aforementioned cooking appliance, when food to be cooked is placed in the cooking cavity of the cooking appliance, the processing unit 402 acquires the food temperature of the food to be cooked; specifically, the processing unit 402 acquires the surface temperature and center temperature of the food to be cooked. Further, based on the acquired food temperature, the control unit 404 controls the humidity control component and the temperature control component to perform a first cooking process on the food to be cooked. During the first cooking process, the humidity in the cooking cavity rises rapidly and eventually remains within a first humidity range. Further, if the set first temperature is detected to be less than or equal to the center temperature of the food to be cooked, and the set second temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the control unit 404 terminates the first cooking process and shuts off the humidity control component, only controlling the temperature control component to perform a second cooking process on the food to be cooked. During the second cooking process, the humidity in the cooking cavity remains within a second humidity range.

[0145] Furthermore, if the set third temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the control unit 404 terminates the second cooking process and restarts the humidity control component. While controlling the temperature control component to continue cooking the food, the control unit controls the humidity control component to perform the third cooking process. During the third cooking process, the humidity in the cooking chamber gradually decreases. Based on this, if the set fourth temperature is detected to be less than or equal to the surface temperature of the food to be cooked, the control unit 404 terminates the third cooking process and shuts down both the temperature and humidity control components, ending the overall cooking process and completing the cooking. In this way, the cooking appliance achieves automatic temperature and humidity control during the cooking process, reducing the impact of human factors on the cooking effect, thereby ensuring the cooking effect, improving the cooking success rate, and increasing cooking efficiency.

[0146] The food to be cooked can be any type of hard European bread, such as baguette or country bread, without any specific restrictions.

[0147] Furthermore, the cooking appliance may also be equipped with a first temperature detection device, which is located inside the cooking cavity and is used to detect the temperature of the food.

[0148] Specifically, the first temperature detection device can be a food temperature probe, which includes two temperature detection points. When the food to be cooked is placed in the cooking cavity, the control unit 404 controls the food temperature probe to be inserted into the food. At this time, the two temperature detection points on the food temperature probe can detect the surface temperature and the center temperature of the food, respectively.

[0149] Furthermore, the aforementioned first temperature detection device may specifically be an infrared temperature measuring device. When food is placed in the cooking cavity, the control unit 404 activates the infrared temperature measuring device and uses it to detect the surface temperature and center temperature of the food.

[0150] In practical applications, those skilled in the art can set the specific type of the first temperature detection device according to the actual situation, and no specific restrictions are made here.

[0151] Furthermore, the first temperature is a temperature value indicating the internal cooking of the food, the second temperature is a temperature value indicating the initiation of surface coloring of the food, and the fourth temperature is a temperature value indicating the completion of surface coloring of the food. Furthermore, the first temperature is less than or equal to the second temperature, the second temperature is less than or equal to the third temperature, and the third temperature is less than the fourth temperature.

[0152] In practical applications, the first temperature can be any value between 90°C and 100°C, the second temperature can be any value between 100°C and 110°C, and the fourth temperature can be any value between 120°C and 160°C. The third and fourth temperatures differ by a first difference, which can be 14°C, 15°C, or 16°C, etc. Those skilled in the art can set the specific values ​​of the first, second, third, and fourth temperatures according to actual conditions, and no specific limitations are imposed here.

[0153] Furthermore, the minimum value of the first humidity range is greater than or equal to the maximum value of the second humidity range.

[0154] In practical applications, the first humidity range can be defined as: the humidity of the cooking cavity is greater than or equal to 85%, and the second humidity range can be defined as: the humidity of the cooking cavity is greater than or equal to 60%, and the humidity of the cooking cavity is less than or equal to 85%. Those skilled in the art can set the specific values ​​of the first and second humidity ranges according to actual conditions, and no specific restrictions are imposed here.

[0155] Furthermore, the values ​​of the first, second, third, and fourth temperatures mentioned above are related to the food information of the food to be cooked, which may specifically include the food type and the food quantity.

[0156] In practical applications, before starting cooking, the user can input food information into the cooking appliance. The processing unit 402 matches the corresponding cooking program based on this information. This cooking program includes cooking parameters such as the first, second, third, and fourth temperatures mentioned above. It also includes operational control logic for various functional modules within the cooking appliance, such as the humidity control component, temperature control component, and the first temperature detection device. Based on this, the control unit 404 controls the various functional modules according to the matched cooking program to automatically control the temperature and humidity of the food being cooked.

[0157] The cooking appliance may also include an input panel. Before starting cooking, the user can input the type and quantity of food to be cooked through the control panel. The processing unit 402 then matches the corresponding cooking program according to the food information input by the user and starts cooking.

[0158] Furthermore, in practical applications, the above cooking procedures can be stored in the storage of the cooking appliance or in the cloud, without any specific restrictions.

[0159] Furthermore, the aforementioned cooking appliance may also be equipped with a second temperature detection device, which is disposed inside the cooking cavity and used to detect the temperature of the cooking cavity. In practical applications, the aforementioned second 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 second temperature detection device according to the actual situation, and no specific restrictions are made here.

[0160] Furthermore, the cooking process may also include a preheating program and a preheating temperature. Based on this, before placing the food to be cooked into the cooking cavity of the cooking appliance, the cooking appliance first executes the preheating program according to the cooking procedure, and the temperature of the cooking cavity is monitored in real time by the second temperature detection device until the temperature of the cooking cavity reaches the preset temperature set in the cooking program. At this point, the preheating program stops, and the user is prompted to place the food to be cooked into the cooking cavity.

[0161] The preheating temperature mentioned above is related to the food information of the food to be cooked. This preheating temperature is higher than the fourth temperature mentioned above. In practical applications, the preheating temperature can be any value between 190°C and 230°C. Those skilled in the art can set the specific value of the preheating temperature according to the actual situation, and no specific restrictions are made here.

[0162] In some embodiments of the present invention, optionally, the humidity control component may specifically include a steam component, and the temperature control component may specifically include a heating component. Based on this, the control unit 404 is specifically configured to: control the heating component to operate in a first working mode when the fifth temperature is greater than the food center temperature, so as to maintain the cooking cavity temperature within the first temperature range; and control the steam component to operate in a second working mode to increase the humidity of the cooking cavity; and control the steam component to operate in a third working mode when the first temperature is greater than the food center temperature and the fifth temperature is less than or equal to the food center temperature, so as to maintain the cooking cavity humidity within the first humidity range.

[0163] In some embodiments of the present invention, optionally, the first working mode is: when the temperature of the cooking cavity is greater than the upper limit of the first temperature range, the heating component stops working; when the temperature of the cooking cavity is less than the lower limit of the first temperature range, the heating component performs heating work.

[0164] In some embodiments of the present invention, optionally, the second working mode is: the steam component operates according to a first cycle, and within each first cycle, the steam component operates for a first duration, half of the first cycle being less than the first duration; the third working mode is: the steam component operates according to a first cycle, and within each first cycle, the steam component operates for a second duration, half of the first cycle being greater than the second duration.

[0165] In some embodiments of the present invention, optionally, the control unit 404 is specifically configured to: control the heating component to stop heating until the sixth temperature is greater than the cooking cavity temperature; control the heating component to operate in a fourth working mode to keep the cooking cavity temperature within the second temperature range and to keep the cooking cavity humidity within the second humidity range.

[0166] In some embodiments of the present invention, the humidity control component may optionally include a dehumidification component. In this case, the control unit 404 is specifically used to control the dehumidification component to perform dehumidification treatment to reduce the humidity of the cooking cavity.

[0167] In some embodiments of the present invention, optionally, the dehumidification assembly includes at least one of a moisture absorption device, a dehumidification device, and an exhaust port. Based on this, the control unit 404 is specifically used to: control the exhaust port to open so as to discharge moisture in the cooking cavity from the exhaust port; and / or control the dehumidification device to draw moisture in the cooking cavity out of the cooking cavity; and / or control the moisture absorption device to absorb moisture in the cooking cavity.

[0168] In one embodiment of the present invention, a control system for a cooking appliance is also provided. For example... Figure 5 As shown, Figure 5 A structural block diagram of a control system 500 for a cooking appliance provided in an embodiment of the present invention is shown. The control system 500 for the cooking appliance includes:

[0169] Memory 502, which stores programs or instructions;

[0170] The processor 504 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.

[0171] The control system 500 for the cooking appliance provided in this embodiment includes a memory 502 and a processor 504. When the program or instructions in the memory 502 are executed by the processor 504, they implement the steps of the control method for the cooking appliance as described in any of the above embodiments. Therefore, the control system 500 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.

[0172] Specifically, the memory 502 and the processor 504 can be connected via a bus or other means. The processor 504 may include one or more processing units, and the processor 504 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.

[0173] In one embodiment of the invention, a cooking utensil is also provided. For example... Figure 6 As shown, Figure 6 A structural block diagram of a cooking appliance 600 provided in an embodiment of the present invention is shown. The cooking appliance 600 includes a cooking cavity 602, a first temperature detection device 604, a temperature control component 606, a humidity control component 608, and a control system 500 for the cooking appliance in the third aspect embodiment described above.

[0174] The cooking cavity 602 is used to hold food. A first temperature detection device 604 is disposed within the cooking cavity 602 and is used to detect the food temperature, which may specifically include the food surface temperature and the food center temperature. A temperature control component 606 is disposed within the cooking cavity 602 and is used to adjust the temperature of the cooking cavity. A humidity control component 608 is disposed within the cooking cavity 602 and is used to adjust the humidity of the cooking cavity.

[0175] Specifically, the first temperature detection device 604 can be a food temperature probe, which includes two temperature detection points. When the food temperature probe is inserted into the food, the two temperature detection points on the food temperature probe can detect the surface temperature and the center temperature of the food, respectively.

[0176] Furthermore, the aforementioned first temperature detection device 604 may also be an infrared temperature measuring device, which detects the surface temperature and center temperature of the food when the food is placed in the cooking cavity 602.

[0177] In practical applications, those skilled in the art can set the specific type of the first temperature detection device 604 according to the actual situation, and no specific restrictions are made here.

[0178] Furthermore, the control system 500 of the cooking appliance is used to control the humidity control component 608, the temperature control component 606 and the first temperature detection device 604 to work, so as to realize the automatic temperature and humidity control function of the cooking appliance 600 during the cooking process.

[0179] The cooking appliance 600 according to the fourth aspect of the present invention includes the control system 500 of the cooking appliance in the third aspect embodiment described above. Therefore, the cooking appliance 600 according to the fourth aspect of the present invention possesses all the beneficial effects of the control system 500 of the cooking appliance in the third aspect embodiment described above, which will not be repeated here.

[0180] In some embodiments of the present invention, optionally, such as Figure 7 As shown, the temperature control component 606 may specifically include a second temperature detection device 610 and a heating component 612.

[0181] The second temperature detection device 610 is disposed inside the cooking cavity 602 and is used to detect the temperature of the cooking cavity.

[0182] In practical applications, the aforementioned second temperature detection device 610 may be a temperature sensor, an infrared temperature measuring device, etc. Those skilled in the art can select the specific type of the aforementioned second temperature detection device 610 according to the actual situation, and no specific restrictions are made here.

[0183] Furthermore, the heating component 612 is disposed inside the cooking cavity 602, and the heating component 612 is used to heat the cooking cavity 602.

[0184] In practical applications, the heating component 612 may specifically include a hot air component, a microwave component, or a combination thereof. Those skilled in the art can select the specific type of the heating component 612 according to the actual situation, and no specific restrictions are imposed here.

[0185] In some embodiments of the present invention, optionally, such as Figure 7 As shown, the humidity control component 608 may specifically include a humidity detection device 614, a steam component 616, and a dehumidification component 618.

[0186] The humidity detection device 614 is disposed within the cooking cavity 602 and is used to detect the humidity within the cooking cavity. In practical applications, the humidity detection device 614 may be a humidity reactor such as an oxygen sensor. Those skilled in the art can select the specific type of the humidity detection device 614 according to the actual situation, and no specific restrictions are imposed here.

[0187] Furthermore, a steam assembly 616 is disposed within the cooking cavity 602, and the steam assembly 616 is used to inject steam into the cooking cavity 602 to increase the humidity of the cooking cavity.

[0188] Furthermore, the dehumidification assembly 618 is used to dehumidify the cooking cavity 602 to reduce the moisture in the cooking cavity 602, thereby reducing the humidity of the cooking cavity.

[0189] In some embodiments of the present invention, optionally, such as Figure 7 As shown, the aforementioned dehumidification component 618 may specifically include an exhaust port 620, which is disposed on the cooking cavity 602 and connects the cooking cavity 602 to the external environment. Specifically, during the dehumidification process of the cooking cavity 602, the exhaust port 620 can be opened, allowing the humid gas inside the cooking cavity 602 to convect and displace the dry humid gas outside the cooking cavity 602, thereby expelling the moisture in the cooking cavity 602 from the exhaust port 620 to the outside of the cooking cavity 602, reducing the humidity of the cooking cavity.

[0190] Furthermore, the aforementioned dehumidification component 618 may further include a dehumidification device 622, which is disposed on the cooking cavity 602. Based on this, during the dehumidification process of the cooking cavity 602, the dehumidification device 622 may be activated and controlled to draw moisture from the cooking cavity 602 to the outside of the cooking cavity 602, thereby reducing the humidity of the cooking cavity.

[0191] Furthermore, the aforementioned dehumidification component 618 may further include a moisture-absorbing device 624, such as a moisture-absorbing material, which is disposed inside the cooking cavity 602. Based on this, during the dehumidification process of the cooking cavity 602, the moisture-absorbing device 624 can be controlled to absorb moisture from the cooking cavity 602, thereby reducing the humidity of the cooking cavity.

[0192] In some embodiments of the present invention, optionally, such as Figure 7 As shown, the cooking appliance 600 may further include an input panel 626, which is used for users to input food information such as food type and food quantity.

[0193] 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.

[0194] 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.

[0195] 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.

[0196] 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.

[0197] 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.

[0198] 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.

[0199] 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 control method of a cooking appliance, characterized by, The cooking appliance comprises a cooking cavity, a temperature control assembly and a humidity control assembly, and a control method of the cooking appliance comprises: obtaining a food temperature, the food temperature comprising a food center temperature and a food surface temperature; controlling the temperature control assembly and the humidity control assembly to perform a first cooking process according to the food temperature, so that the humidity of the cooking cavity is kept within a first humidity range until the food center temperature reaches a first temperature and the food surface temperature reaches a second temperature; turning off the humidity control assembly and controlling the temperature control assembly to perform a second cooking process, so that the humidity of the cooking cavity is kept within a second humidity range until the food surface temperature reaches a third temperature; controlling the humidity control assembly to perform a third cooking process to reduce the humidity of the cooking cavity until the food surface temperature reaches a fourth temperature, and then turning off the humidity control assembly and the temperature control assembly.

2. The control method of a cooking appliance according to claim 1, characterized in that, The temperature control assembly comprises a heating assembly, and the humidity control assembly comprises a steam assembly, and the controlling the temperature control assembly and the humidity control assembly to perform the first cooking process according to the food temperature comprises: when the food center temperature is less than a fifth temperature, controlling the heating assembly to work in a first working mode so that the temperature of the cooking cavity is kept within a first temperature range, and controlling the steam assembly to work in a second working mode to increase the humidity of the cooking cavity; when the food center temperature is greater than or equal to the fifth temperature and less than the first temperature, controlling the steam assembly to work in a third working mode so that the humidity of the cooking cavity is kept within the first humidity range. 3.The control method of a cooking appliance according to claim 2, characterized in that, The first working mode is that the heating assembly stops working when the temperature of the cooking cavity is greater than an upper limit value of the first temperature range, and the heating assembly performs heating work when the temperature of the cooking cavity is less than a lower limit value of the first temperature range.

4. The control method of a cooking appliance according to claim 2, characterized in that, The second working mode is that the steam assembly works in a first period, and in each first period, the steam assembly works for a first time length, and the first time length is greater than half of the first period. The third working mode is that the steam assembly works in the first period, and in each first period, the steam assembly works for a second time length, and the second time length is less than half of the first period.

5. The control method of a cooking appliance according to any one of claims 1 to 4, characterized in that, The temperature control assembly comprises a heating assembly, and the controlling the temperature control assembly to perform the second cooking process comprises: controlling the heating assembly to stop heating until the temperature of the cooking cavity is less than a sixth temperature; controlling the heating assembly to work in a fourth working mode so that the temperature of the cooking cavity is kept within a second temperature range and the humidity of the cooking cavity is kept within the second humidity range.

6. The control method of a cooking appliance according to any one of claims 1 to 4, characterized in that, The humidity control assembly comprises a dehumidification assembly, and the controlling the humidity control assembly to perform the third cooking process comprises: controlling the dehumidification assembly to perform a dehumidification process to reduce the humidity of the cooking cavity. 7.The control method of a cooking appliance according to claim 6, characterized in that, The dehumidification assembly comprises at least one of an exhaust port, a dehumidification device and a moisture absorption device, and the controlling the dehumidification assembly to perform the dehumidification process comprises: controlling the exhaust port to open to discharge moisture in the cooking cavity from the exhaust port; and / or controlling the moisture extraction device to extract moisture in the cooking cavity out of the cooking cavity; and / or controlling the moisture absorption device to absorb moisture in the cooking cavity.

8. A control device of a cooking appliance, characterized in that, The cooking appliance comprises a cooking cavity, a temperature control component, and a humidity control component, and a control device of the cooking appliance comprises: a processing unit configured to acquire food temperature, the food temperature comprising food center temperature and food surface temperature; a control unit configured to control the temperature control component and the humidity control component to perform first cooking processing according to the food temperature, so that the humidity of the cooking cavity is kept within a first humidity range until the food center temperature reaches a first temperature and the food surface temperature reaches a second temperature; the control unit is further configured to turn off the humidity control component and control the temperature control component to perform second cooking processing, so that the humidity of the cooking cavity is kept within a second humidity range until the food surface temperature reaches a third temperature; the control unit is further configured to control the humidity control component to perform third cooking processing to reduce the humidity of the cooking cavity until the food surface temperature reaches a fourth temperature, and turn off the humidity control component and the temperature control component.

9. A control system of a cooking appliance, characterized in that, comprise: a memory storing a program or instructions; a processor, which, when executing the program or instructions, implements the steps of the control method of the cooking appliance according to any one of claims 1 to 7.

10. A cooking appliance characterized by, comprise: a cooking cavity for placing food; a first temperature detection device arranged in the cooking cavity and configured to detect food temperature; a temperature control component arranged in the cooking cavity, the temperature control component being configured to adjust the temperature of the cooking cavity; a humidity control component arranged in the cooking cavity, the humidity control component being configured to adjust the humidity of the cooking cavity; the control system of the cooking appliance according to claim 9, configured to control the first temperature detection device, the temperature control component, and the humidity control component to work.

11. The cooking appliance of claim 10, wherein, The temperature control component comprises: a second temperature detection device configured to detect the temperature of the cooking cavity; a heating component configured to heat the cooking cavity.

12. The cooking appliance of claim 10, wherein, The humidity control component comprises: a humidity detection device configured to detect the humidity of the cooking cavity; a steam component configured to spray steam into the cooking cavity to increase the humidity of the cooking cavity; a moisture removal component configured to reduce moisture in the cooking cavity to reduce the humidity of the cooking cavity.

13. The cooking appliance of claim 12, wherein, The moisture removal component comprises at least one of an exhaust port, a moisture extraction device, and a moisture absorption device.

14. A readable storage medium, characterized by, The readable storage medium stores a program or instructions, and the program or instructions, when executed by a processor, implement the steps of the control method of the cooking appliance according to any one of claims 1 to 7.

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