Cooking device control method, apparatus, device, and storage medium

Abstract

This disclosure provides a cooking equipment control method, apparatus, device, and storage medium, relating to the field of equipment control technology. In some embodiments of this disclosure, the original total cooking time and the type of ingredients are obtained; based on the initial ambient temperature collected within the cooking cavity of the cooking equipment, it is determined whether ambient temperature compensation is needed; if ambient temperature compensation is needed, cooking time compensation is performed based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain a compensated total cooking time, resulting in a more accurate ingredient cooking time; the ingredients are heated based on the compensated total cooking time to improve the cooking effect.

Description

Technical Field

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

[0002] Currently, air fryers are popular with consumers due to their advantages of cooking without oil fumes and being quick to use.

[0003] In actual air fryer cooking, the ambient temperature can vary significantly, resulting in lower accuracy of cooking time and poorer cooking results. Summary of the Invention

[0004] This disclosure provides a cooking equipment control method, apparatus, device, and storage medium to at least solve the problems of low accuracy in cooking time and poor cooking effect of existing ingredients.

[0005] The technical solution disclosed herein is as follows:

[0006] This disclosure provides a cooking equipment control method, including:

[0007] Get the original total cooking time and the type of ingredients;

[0008] The ambient temperature compensation status is determined based on the initial ambient temperature inside the cooking cavity of the cooking equipment.

[0009] When the ambient temperature compensation state is required, cooking time compensation is performed based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time.

[0010] The ingredients are heated according to the total compensated cooking time.

[0011] Optionally, determining the ambient temperature compensation state based on the initial ambient temperature inside the cooking cavity of the cooking device includes:

[0012] Determine the difference between the initial ambient temperature and the standard ambient temperature;

[0013] If the difference is greater than or equal to a set difference threshold, then the ambient temperature compensation state is determined to require ambient temperature compensation.

[0014] If the difference is less than the set difference threshold, then the ambient temperature compensation state is determined to be no ambient temperature compensation required.

[0015] Optionally, the step of compensating for the cooking time based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time includes:

[0016] Based on the initial ambient temperature, the mapping table of ambient temperature range and temperature compensation method corresponding to the type of food is queried to obtain the target temperature compensation method;

[0017] The compensated total cooking time is determined based on the initial ambient temperature, the original total cooking time, and the target temperature compensation method.

[0018] Optionally, after performing cooking time compensation based on the type of ingredient, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time, the method further includes:

[0019] Obtain information on ambient temperature changes during the initial period before the food begins to heat;

[0020] Based on the environmental temperature change information, determine the food's condition.

[0021] When the ingredients are frozen, the freezing time is compensated based on the type of ingredients, the ambient temperature change information, the compensated total cooking time, and the original total cooking time to obtain the target total cooking time.

[0022] Optionally, the ambient temperature change information includes: the amount of temperature drop; the step of compensating for freezing time based on the type of food, the ambient temperature change information, the compensated total cooking time, and the original total cooking time to obtain the target total cooking time includes:

[0023] The freezing compensation time is determined based on the temperature drop, the type of food, and the original total cooking time.

[0024] The target total cooking time is determined based on the total compensated cooking time and the freezing compensated time.

[0025] Optionally, determining the freezing compensation time based on the temperature drop, the type of food ingredient, and the original total cooking time includes:

[0026] Based on the temperature drop, query the mapping table between the temperature drop and freezing compensation method corresponding to the type of food to obtain the target freezing compensation method;

[0027] The freezing compensation time is determined based on the original total cooking time and the target freezing compensation method.

[0028] Optionally, determining the target total cooking time based on the compensated total cooking time and the freezing compensation time includes:

[0029] The difference between the total compensated cooking time and the freezing compensated time is determined as the target total cooking time.

[0030] This disclosure also provides a cooking equipment control device, including:

[0031] The acquisition module is used to obtain the original total cooking time and the type of ingredients;

[0032] The determination module is used to determine the ambient temperature compensation status based on the initial ambient temperature inside the cooking cavity of the cooking equipment.

[0033] The compensation module, when the ambient temperature compensation state is that ambient temperature compensation is required, is used to compensate the cooking time according to the type of ingredients, the initial ambient temperature and the original total cooking time, to obtain the compensated total cooking time.

[0034] A heating module is used to heat the ingredients according to the total compensated cooking time.

[0035] Optionally, when determining the ambient temperature compensation state based on the initial ambient temperature inside the cooking cavity of the cooking device, the determining module is used to:

[0036] Determine the difference between the initial ambient temperature and the standard ambient temperature;

[0037] If the difference is greater than or equal to a set difference threshold, then the ambient temperature compensation state is determined to require ambient temperature compensation.

[0038] If the difference is less than the set difference threshold, then the ambient temperature compensation state is determined to be no ambient temperature compensation required.

[0039] Optionally, when the compensation module performs cooking time compensation based on the type of ingredient, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time, it is used to:

[0040] Based on the initial ambient temperature, the mapping table of ambient temperature range and temperature compensation method corresponding to the type of food is queried to obtain the target temperature compensation method;

[0041] The compensated total cooking time is determined based on the initial ambient temperature, the original total cooking time, and the target temperature compensation method.

[0042] Optionally, after the compensation module compensates for the cooking time based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time, it can also be used for:

[0043] Obtain information on ambient temperature changes during the initial period before the food begins to heat;

[0044] Based on the environmental temperature change information, determine the food's condition.

[0045] When the ingredients are frozen, the freezing time is compensated based on the type of ingredients, the ambient temperature change information, the compensated total cooking time, and the original total cooking time to obtain the target total cooking time.

[0046] Optionally, the ambient temperature change information includes: the amount of temperature drop; when the compensation module performs freezing time compensation based on the type of food, the ambient temperature change information, the compensated total cooking time, and the original total cooking time to obtain the target total cooking time, it is used for:

[0047] The freezing compensation time is determined based on the temperature drop, the type of food, and the original total cooking time.

[0048] The target total cooking time is determined based on the total compensated cooking time and the freezing compensated time.

[0049] Optionally, when determining the freezing compensation time based on the temperature drop, the type of food, and the original total cooking time, the compensation module is used to:

[0050] Based on the temperature drop, query the mapping table between the temperature drop and freezing compensation method corresponding to the type of food to obtain the target freezing compensation method;

[0051] The freezing compensation time is determined based on the original total cooking time and the target freezing compensation method.

[0052] Optionally, when determining the target total cooking time based on the total compensated cooking time and the freezing compensated time, the compensation module is used to:

[0053] The difference between the total compensated cooking time and the freezing compensated time is determined as the target total cooking time.

[0054] This disclosure also provides an electronic device, including:

[0055] processor;

[0056] Memory used to store the processor's executable instructions;

[0057] The processor is configured to execute the instructions to implement the steps in the method described above.

[0058] This disclosure also provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of the above-described method.

[0059] This disclosure also provides a computer program product, including a computer program / instructions, which, when executed by a processor, implement the steps of the method described above.

[0060] The technical solutions provided by the embodiments of this disclosure have at least the following beneficial effects:

[0061] In some embodiments of this disclosure, the original total cooking time and the type of ingredients are obtained; based on the initial ambient temperature inside the cooking cavity of the cooking equipment, it is determined whether ambient temperature compensation is required; if ambient temperature compensation is required, cooking time compensation is performed based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain a compensated total cooking time, thus obtaining a more accurate ingredient cooking time; the ingredients are heated based on the compensated total cooking time to improve the cooking effect.

[0062] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and are not intended to limit this disclosure. Attached Figure Description

[0063] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this disclosure and, together with the description, serve to explain the principles of this disclosure, and are not intended to unduly limit this disclosure.

[0064] Figure 1 A schematic flowchart of a cooking equipment control method provided for an exemplary embodiment of this disclosure;

[0065] Figure 2 A system structure diagram of a cooking apparatus provided for an exemplary embodiment of this disclosure;

[0066] Figure 3 A temperature curve for heating food provided as an exemplary embodiment of this disclosure;

[0067] Figure 4 A schematic flowchart of a cooking equipment control method provided for an exemplary embodiment of this disclosure;

[0068] Figure 5 A schematic diagram of the structure of a cooking equipment control device provided for an exemplary embodiment of this disclosure;

[0069] Figure 6 A schematic diagram of the structure of a cooking equipment control device provided for an exemplary embodiment of this disclosure;

[0070] Figure 7 A schematic diagram of the structure of an electronic device provided for an exemplary embodiment of this disclosure;

[0071] Figure 8 A schematic diagram of the structure of an electronic device provided for an exemplary embodiment of this disclosure. Detailed Implementation

[0072] To enable those skilled in the art to better understand the technical solutions of this disclosure, the technical solutions in the embodiments of this disclosure will be clearly and completely described below with reference to the accompanying drawings.

[0073] It should be noted that the terms "first," "second," etc., used in the specification, claims, and accompanying drawings of this disclosure are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of this disclosure described herein can be implemented in orders other than those illustrated or described herein. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this disclosure. Rather, they are merely examples of apparatuses and methods consistent with some aspects of this disclosure.

[0074] It should be noted that the user information involved in this disclosure includes, but is not limited to, user device information and user personal information; the collection, storage, use, processing, transmission, provision and disclosure of user information in this disclosure all comply with the provisions of relevant laws and regulations and do not violate public order and good morals.

[0075] To address the aforementioned technical issues, in some embodiments of this disclosure, the original total cooking time and the type of ingredients are obtained; based on the initial ambient temperature inside the cooking cavity of the cooking equipment, it is determined whether ambient temperature compensation is required; if ambient temperature compensation is required, cooking time compensation is performed based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain a compensated total cooking time, resulting in a more accurate ingredient cooking time; the ingredients are heated based on the compensated total cooking time to improve the cooking effect.

[0076] The technical solutions provided by the embodiments of this disclosure are described in detail below with reference to the accompanying drawings.

[0077] Figure 1 This is a schematic flowchart illustrating a cooking equipment control method provided as an exemplary embodiment of this disclosure. Figure 1As shown, the method includes:

[0078] S101: In the early stage of food heating, determine the ambient temperature change information inside the cooking cavity based on the initial ambient temperature and the ambient temperature during the heating process collected from the cooking equipment.

[0079] S102: Determine the food's condition based on ambient temperature change information;

[0080] S103: When the food is frozen, determine the first weight class and first total cooking time of the food based on the ambient temperature change information and the type of food.

[0081] S104: Heat the ingredients according to the first weight class and the first total cooking time.

[0082] In this embodiment, the type of cooking equipment used to perform the above method is not limited. Cooking equipment includes, but is not limited to, the following: air fryer, microwave oven, and oven.

[0083] The cooking equipment operates in two phases during the heating process: a rapid heating phase and a temperature maintenance phase. In the rapid heating phase, the equipment heats the food at maximum or high power to quickly reach the programmed third target temperature within the cooking cavity, such as 180 degrees Celsius. Once the third target temperature is reached, the program enters the next phase, the temperature maintenance phase. In this phase, the heating module uses relatively low power to maintain the temperature within the cooking cavity at the programmed maintenance temperature (between the fourth and third target temperatures). The fourth target temperature is lower than the third target temperature.

[0084] It should be noted that the initial heating period of the food in this embodiment falls within the aforementioned rapid heating phase. This initial heating period can be a user-preset timeframe, such as 1 minute, 3 minutes, or 5 minutes.

[0085] In this embodiment, the initial ambient temperature can be the ambient temperature inside the cooking cavity measured after the cooking device is powered on, or it can be the ambient temperature inside the cooking cavity measured shortly after food is placed inside the cooking device. The ambient temperature inside the cooking cavity can be measured by a temperature detection module installed inside the cooking cavity. Optionally, the temperature detection module can be located at the top of the cooking cavity to detect the real-time temperature value inside the cooking cavity.

[0086] The food ingredients in this embodiment are categorized into two states: frozen food ingredients and room temperature food ingredients.

[0087] Figure 2A system structure diagram of a cooking apparatus provided for an exemplary embodiment of this disclosure. (See diagram below.) Figure 2 As shown, the cooking equipment includes: a control module, a storage module, a power module, a top temperature detection module, an air circulation module, a button module, a heating module, a display module, and an audio prompt module.

[0088] The control module is used to process various input and output signals to control the normal operation of the cooking equipment.

[0089] Storage module: Responsible for storing key data during the cooking process and cooking programs for different ingredients. It can be part of the control module or a separate module from the control module.

[0090] Power supply module: After rectifying, stepping down and filtering the mains voltage, it provides a low-voltage DC power supply to the control module and other applications.

[0091] Top temperature detection module: responsible for collecting the temperature of the top of the cooking cavity of the cooking equipment and converting it into a corresponding AD value, which is then transmitted to the control module for processing.

[0092] Air circulation module: includes a shaded pole motor and fan blades mounted on the shaded pole motor. When the shaded pole motor rotates, it drives the fan blades on the shaded pole motor to rotate rapidly, thereby causing the air in the cooking cavity of the cooking equipment to circulate continuously and quickly. This makes the temperature distribution in the cooking cavity more uniform, resulting in more uniform and delicious food.

[0093] Button module: The module that provides the user interface.

[0094] Heating module: This module heats the cooking equipment and includes the heating element and the heating drive circuit. For example, the heating element can be a heating tube or similar device. The heating drive circuit refers to the circuitry that controls whether the heating element heats up or not.

[0095] Display module: The module that provides the user interface.

[0096] Sound prompt module: A module that provides sound prompts to users.

[0097] In some embodiments of this disclosure, the temperature detection module collects the initial ambient temperature within a set time period after the cooking device is powered on, and stores the initial ambient temperature in the storage module. The user selects a recipe and presses the start button to begin cooking. The program controls the heating module to heat at high power. The temperature detection module collects the ambient temperature during the heating process and determines the ambient temperature change information within the cooking cavity based on the collected initial ambient temperature and ambient temperature during the heating process.

[0098] In some embodiments of this disclosure, ambient temperature change information within the cooking cavity is determined based on the initial ambient temperature and the ambient temperature during the heating process collected from the cooking cavity of the cooking device. One possible approach is to determine whether a first temperature rise phase, a temperature fall phase, and a second temperature rise phase occur sequentially within the cooking cavity based on the initial ambient temperature and the ambient temperature during the heating process. If the first temperature rise phase, the temperature fall phase, and the second temperature rise phase occur sequentially within the cooking cavity, the temperature fall amount corresponding to the temperature fall phase is determined. Specifically, based on the collected ambient temperature, it is determined whether the current cooking cavity is in a rise phase or a fall phase. By calculating the temperature fall amount corresponding to the temperature fall phase, the weight of the ingredients and the total cooking time are further calculated, improving the accuracy of ingredient weight and total cooking time identification and enhancing the cooking effect.

[0099] In some embodiments of this disclosure, the food's state is determined based on ambient temperature change information. One possible approach is that if a first temperature rise phase, a temperature fall phase, and a second temperature rise phase occur sequentially within the cooking cavity, and the temperature fall is greater than or equal to a set temperature change threshold, then the food's state is frozen. If the temperature fall is less than the set temperature change threshold, or if the first temperature rise phase, the temperature fall phase, and the second temperature rise phase do not occur sequentially within the cooking cavity, then the food's state is room temperature. It should be noted that this disclosure prevents misjudgment of the food's state by setting a set temperature change threshold. The embodiments of this disclosure do not limit the set temperature change threshold and can be adjusted according to actual conditions, for example, 2 degrees Celsius, 3 degrees Celsius, etc. This disclosure improves the accuracy of food state identification by utilizing the temperature change pattern of frozen food during heating—which involves an initial rise, followed by a fall, and then another rise—and by setting a set temperature change threshold to determine the food's state.

[0100] In the above embodiments, the physical principle of the first temperature rise stage, the temperature fall stage, and the second temperature rise stage for detecting whether the food is frozen is as follows: Because the ice on frozen food melts into water upon heating, a phase change occurs, causing the temperature of the cooking cavity to first rise (air and food are heated), then fall (ice melts), and then rise again (phase change is basically complete). Taking frozen French fries as an example, the ice on the surface of the frozen French fries changes from a solid to a liquid state after being subjected to heat radiation generated by the heating module. The phase change process of a substance changing from a solid to a liquid state is melting. During melting, heat is continuously absorbed from the outside, resulting in a rapid drop in the temperature of the cooking cavity. After melting is complete, the operation of the heating module continues to heat the air and food inside the cavity, causing the temperature of the cooking cavity to continue to rise.

[0101] Figure 3 A temperature curve for heating food provided as an exemplary embodiment of this disclosure. For example... Figure 3 As shown, t0-t4 is the rapid heating phase, and t4-t5 is the temperature maintenance phase. t0-t1: The air and food are heated, causing the temperature to rise. t1-t2: The ice melting process causes the temperature to drop. t2-t3: The ice melting process ends, and the air and food are heated, causing the temperature to rise again.

[0102] According to the formula Q = cmΔt, the greater the weight m of the frozen food, the more heat Q it absorbs from the outside during the melting process, resulting in a greater temperature change Δt (corresponding to the temperature drop in this disclosure) inside the cooking cavity. In the formula, m is the weight of the food, c is the specific heat capacity of the food, and Δt is the temperature change of the food.

[0103] In some embodiments of this disclosure, the cooking device records the state of the ingredients through an ingredient flag bit. When the ingredients are frozen, the ingredient flag bit is set to 1, and when the ingredients are at room temperature, the ingredient flag bit is set to 0.

[0104] In some embodiments of this disclosure, a first weight class and a first total cooking time are determined based on ambient temperature change information and the type of ingredient. One possible approach is to look up a mapping table of temperature drop intervals, ingredient weight classes, and total cooking time calculation methods corresponding to the ingredient type, based on the temperature drop amount, to obtain the first weight class and the first total cooking time calculation method; and then determine the first total cooking time based on the first total cooking time calculation method and the temperature drop amount. Embodiments of this disclosure can quickly determine the weight class and total cooking time of ingredients based on the temperature drop amount with high accuracy.

[0105] In the above embodiments, a mapping table is created for different types of ingredients, showing the temperature drop range, ingredient weight class, and total cooking time calculation method. The total cooking time calculation method can be a corresponding linear function. Table 1 below is a schematic diagram of the mapping table for frozen French fries. Table 1 records the mapping relationship between temperature drop ΔT1, ingredient weight class W0, French fries weight, ideal cooking time, and total cooking time.

[0106]

[0107] Table 1

[0108] For example, when the temperature drop is ΔT1 = 2 degrees Celsius, the corresponding food weight grade is W0, and the total cooking time is calculated as T1 = 300 * ΔT1.

[0109] It should be noted that a higher ingredient weight rating (W0) indicates a heavier ingredient. The total cooking time calculation formula in the table above is obtained using linear interpolation (piecewise interpolation). Different ingredients correspond to different mapping tables, which will not be elaborated here. By using different calculation formulas based on different temperature drops, the accuracy of ingredient weight and total cooking time calculations is improved.

[0110] In other embodiments of this disclosure, when the food ingredient is at room temperature, the weight class and total cooking time of the ingredient are determined by a target discrimination time. One possible approach is to determine the target discrimination time required for the ambient temperature to rise from a first target temperature to a second target temperature, where the first target temperature is lower than the second target temperature; based on the target discrimination time and the type of food ingredient, determine the second weight class and the second total cooking time of the ingredient; and heat the food ingredient according to the second weight class and the second total cooking time. By determining the weight class of the ingredient based on the target discrimination time for the temperature to rise from the first target temperature to the second target temperature, and further calculating the total cooking time, the accuracy of identifying the ingredient weight and total cooking time is improved, thus enhancing the cooking effect.

[0111] In the above embodiments, the second weight grade and second total cooking time of the ingredients are determined based on the target discrimination time and the type of ingredients. One possible approach is to look up a mapping table of discrimination time intervals corresponding to the type of ingredients, ingredient weight grades, and total cooking time calculation methods based on the target discrimination time to obtain the second weight grade and second total cooking time calculation method; then, the second total cooking time is determined based on the first total cooking time calculation method and the target discrimination time. This embodiment of the present disclosure quickly obtains the weight grade of the ingredients by looking up the mapping table based on the target discrimination time, and then calculates the second total cooking time with high accuracy.

[0112] It should be noted that the second target temperature is different for different ingredients. This is determined based on the actual measured data of different ingredients. For example, the second target temperature for French fries is set at 170 degrees Celsius, and the second target temperature for chicken wings is set at 160 degrees Celsius.

[0113] In the above embodiments, a mapping table is created for different types of ingredients, specifying the time interval for judgment, the weight grade of the ingredients, and the calculation method for total cooking time. The calculation method for total cooking time can be a corresponding linear function. Table 2 below is a schematic diagram of the mapping table for French fries, recording the mapping relationships between ingredient weight grade, French fries weight, judgment time interval, ideal cooking time, and total cooking time.

[0114]

[0115]

[0116] Table 2

[0117] For example, if the discrimination time is 308 seconds, the corresponding ingredient weight grade is 4, and the total cooking time is calculated as T2 = 0.83 * T0 + 647.7. The relevant test data in Table 2 were obtained under standard test conditions. The ideal cooking time refers to the cooking time under standard test conditions that achieves the best cooking effect for this portion of ingredient.

[0118] Similarly, according to the formula Q = cmΔt, the greater the weight m of the ingredient, the greater the heat Q absorbed by the ingredient from the outside world, resulting in a longer time T0 for the ingredient's temperature to rise from the first target temperature to the second target temperature. A longer time T0 corresponds to a larger ingredient weight class W0; the heavier the ingredient, the longer the total cooking time T2. Different ingredients correspond to different mapping tables, which will not be elaborated here. By using different calculation formulas based on different time intervals, the accuracy of calculating ingredient weight and total cooking time is improved.

[0119] Standard test conditions refer to the following conditions: ambient temperature of 25 degrees Celsius and input voltage of AC 220V.

[0120] Referring to Table 2 above, taking the formula t1 = 0.83 * t0 + 647.7 corresponding to a portion of ingredients of 301-400 grams as an example, the linear interpolation process of the linear function in the above embodiments is explained. Substituting the discrimination time and the corresponding ideal cooking time corresponding to 300 grams and 400 grams of fries into the linear function: y = ax + b. T0 is x in the linear function, and T2 is y in the linear function, thus we get: 304 * a + b = 900, 447 * a + b = 1020. By calculating the above two formulas, we get a = 0.83, b = 647.7, thus we get: y = 0.83x + 647.7, that is: T1 = 0.83 * ΔT1 + 647.7. The derivation process of other formulas can be found in the method of this embodiment, and will not be repeated here.

[0121] In some embodiments of this disclosure, the food is heated according to a second weight class and a second total cooking time. One possible approach is to detect whether the ambient temperature is greater than or equal to a third target temperature.

[0122] When the ambient temperature is greater than or equal to the third target temperature, the power of the cooking equipment is adjusted according to the second weight level to ensure that the ambient temperature is greater than the fourth target temperature but less than the third target temperature, where the fourth target temperature is less than the third target temperature, and the second target temperature is less than the fourth target temperature. Heating of the food is stopped when the total cooking time is reached. Specifically, when the ambient temperature reaches the third target temperature, a temperature maintenance phase is initiated, using low-power heating to maintain the temperature inside the cooking cavity between the fourth and third target temperatures. When the ambient temperature has not reached the third target temperature, rapid heating continues, and ambient temperature monitoring continues. When the second total cooking time is reached, heating of the food is stopped, and the system enters standby mode. This disclosure, by setting a third target temperature, prevents excessively high heating temperatures that could damage the food, and promptly adjusts to low-power heating to maintain the ambient temperature within a stable range, thus improving cooking results. The fourth target temperature is less than the third target temperature, and the second target temperature is less than the fourth target temperature. The third target temperature refers to the default cooking temperature of the food before cooking begins, or the cooking temperature set by the user through an interactive module before cooking begins.

[0123] Based on the descriptions of the above embodiments, the following description of the cooking equipment control method of this disclosure will be used in conjunction with specific ingredients.

[0124] Example 1: (Non-frozen ingredient - French fries)

[0125] Assuming the ambient temperature is 28 degrees Celsius, the user selects the French fries recipe, and the ingredient is 310 grams of non-frozen French fries. Assume the first target temperature is 40 degrees Celsius, the second target temperature is 170 degrees Celsius, the third target temperature is 180 degrees Celsius, and the fourth target temperature is 176 degrees Celsius.

[0126] S1. Detect the initial ambient temperature T0 and store the data T0 = 28 degrees Celsius into the storage module.

[0127] S2. Determine if the current food item is frozen. Assuming the temperature drop ΔT1 is 1 degree Celsius, which is less than the set temperature change threshold of 2 degrees Celsius, the food item is identified as non-frozen and the frozen food item flag is set to 0.

[0128] S3. Collection and judgment time. Assuming the judgment time t0 = 308 seconds, as shown in Table 2 above, 308 seconds falls within the range of (304-447). Therefore, the weight range of the fries falls between 301-400 grams. The formula T2 = 0.83*T0 + 647.7 should be used for calculation. Then the total cooking time T2 = 0.83*t0 + 647.7 = 0.83*308 + 647.7 = 903 seconds, or 15 minutes and 3 seconds.

[0129] S4. Check if the current temperature has reached the third target temperature. If the current temperature has not reached the third target temperature, continue the detection. If the current temperature has reached the third target temperature, enter the temperature maintenance phase and continue to execute the subsequent step S5.

[0130] S5. Low-power heating is used to maintain the temperature inside the cooking cavity between the fourth target temperature and the third target temperature.

[0131] S6. When the total cooking time T2 is detected to be reached, that is, after the cooking program has run for 903 seconds (i.e. 15 minutes and 3 seconds), the cooking will automatically end.

[0132] Example 2: (Frozen food - French fries)

[0133] Assuming the ambient temperature is 24 degrees Celsius, the user selects the French fry recipe, and the ingredient used is 200 grams of frozen French fries. The first, second, third, and fourth target temperatures are the same as in Example 1.

[0134] S1. Detect the initial ambient temperature T0 and store the data of T0 = 24 degrees Celsius into the storage module.

[0135] S2. Determine if the current food item is frozen. Assuming the temperature drop is 4 degrees Celsius, which is greater than the set temperature change threshold of 2 degrees Celsius, then it is identified as frozen food and the frozen food flag is set to 1.

[0136] S3. Referring to Table 1 above, when the temperature drop ΔT1 is 4 degrees Celsius, the corresponding ingredient weight level W0 is 2, and the corresponding weight of the fries is 200 grams. In Table 3, different formulas are used to calculate T1 for different temperature drops ΔT1. Since the temperature drop ΔT1 in this example is 4 degrees Celsius, according to Table 1, the formula for calculating T1 when ΔT1 = 4 is T1 = 60 * ΔT1 + 480. The total cooking time T1 is calculated based on the temperature drop ΔT1, that is, T1 is calculated using the function t1 = h(ΔT1). Substituting ΔT1 = 4 into the following formula t1 = 60 * ΔT1 + 480, we get T1 = 60 * 4 + 480 = 720 seconds, or 12 minutes.

[0137] If the temperature drop ΔT1 equals 2, then the formula t1 = 300 * ΔT1 is used for calculation. If the temperature drop ΔT1 is 3 or 4, then the formula T1 = 60 * ΔT1 + 480 is used for calculation. If the temperature drop ΔT1 is 5 or 6, then the formula T1 = 90 * ΔT1 + 360 is used for calculation. If the temperature drop ΔT1 is 7 or 8 or greater than 8, then the formula T1 = 60 * ΔT1 + 540 is used for calculation.

[0138] S4. Check if the current temperature has reached the third target temperature. If the current temperature has not reached the third target temperature, continue the check. If the current temperature has reached the third target temperature, enter the temperature maintenance stage and continue to the next step S5. S5. Use low-power heating to maintain the temperature inside the cooking cavity between the fourth target temperature and the third target temperature.

[0139] S6. When the total cooking time T1 is detected to be reached, that is, after the cooking program has run for 720 seconds (i.e. 12 minutes), the cooking will automatically end.

[0140] Example 3: (Non-frozen ingredient - popcorn chicken) Assume the ambient temperature is 26 degrees Celsius, the user selects the popcorn chicken recipe, and the ingredient used is 500 grams of frozen popcorn chicken. Assume the first target temperature is 40 degrees Celsius, the second target temperature is 160 degrees Celsius, the third target temperature is 170 degrees Celsius, and the fourth target temperature is 166 degrees Celsius.

[0141] S1. Detect the initial ambient temperature T0 and store the data T0 = 26 degrees Celsius in the storage module. S2. Determine if the current ingredient is frozen. Assuming the temperature drop ΔT1 is 0 degrees Celsius, which is less than the set temperature change threshold of 2 degrees Celsius, it is identified as non-frozen, and the frozen ingredient flag is set to 0. S3. Collect the discrimination time. Assuming the discrimination time t0 = 289 seconds, Table 3 shows that the discrimination time falls within (235-304). Therefore, the chicken nugget portion size falls between 401-500 grams. The formula T2 = 3.42 * t0 + 144.48 should be used for calculation. The total cooking time t1 = 3.42 * t0 + 144.48 = 3.42 * 289 + 144.48 = 1132 seconds, or 18 minutes and 52 seconds.

[0142]

[0143] Table 3

[0144] S4. Check if the current temperature has reached the third target temperature. If the current temperature has not reached the third target temperature, continue the detection. If the current temperature has reached the third target temperature, enter the temperature maintenance phase and continue to execute the subsequent step S5.

[0145] S5. Low-power heating is used to maintain the temperature inside the cooking cavity between the fourth target temperature and the third target temperature.

[0146] S6. When the total cooking time T2 is detected to be reached, that is, after the cooking program has run for 1132 seconds (i.e. 18 minutes and 52 seconds), the cooking will automatically end.

[0147] Example 4: (Frozen Ingredients - Frozen Chicken Nuggets)

[0148] Assuming the ambient temperature is 20 degrees Celsius, the user selects the popcorn chicken recipe, and the ingredient used is 300 grams of popcorn chicken. The first, second, third, and fourth target temperatures are the same as in Example 3.

[0149] S1. Detect the initial ambient temperature T0 and store the data of T0 = 20 degrees Celsius into the storage module.

[0150] S2. Determine if the current food item is frozen. Assuming the temperature drop is 8 degrees Celsius, which is greater than the set temperature change threshold of 2 degrees Celsius, then it is identified as frozen food and the frozen food flag is set to 1.

[0151] S3. Referring to Table 4 below, when the temperature drop ΔT1 is 8 degrees Celsius, the corresponding ingredient weight level W0 is 3, and the corresponding weight of the popcorn chicken is 300 grams. In Table 4, different calculation formulas are used to calculate t1 for different temperature drops ΔT1. Since the temperature drop ΔT1 in this example is 8 degrees Celsius, according to Table 5, the formula for calculating t1 when ΔT1 = 8 is t1 = 60 * ΔT1 + 420. The total cooking time t1 is calculated based on the temperature drop ΔT1, that is, t1 is calculated using the function t1 = h(ΔT1). Substituting ΔT1 = 8 into the following formula t1 = 60 * ΔT1 + 420, we get t1 = 60 * 8 + 420 = 900 seconds, or 15 minutes.

[0152]

[0153] Table 4

[0154] If the temperature drop ΔT1 is equal to 2 or 3, then the formula T1 = 220 * ΔT1 is used for calculation. If the temperature drop ΔT1 is 4, 5, or 6, then the formula T1 = 40 * ΔT1 + 540 is used for calculation. If the temperature drop ΔT1 is 7 or 8, then the formula T1 = 60 * ΔT1 + 420 is used for calculation. If the temperature drop ΔT1 is 9 or 10, then the formula T1 = 60 * ΔT1 + 420 is used for calculation. If the temperature drop ΔT1 is 11 or greater, then the formula T1 = 120 * ΔT1 - 180 is used for calculation.

[0155] S4 and S5 are the same as in the above embodiments and will not be described again.

[0156] S6. When the total cooking time T1 is detected to be reached, that is, after the cooking program has run for 900 seconds (i.e. 15 minutes), the cooking will automatically end.

[0157] In this embodiment, because the program uses a calculation formula based on standard test conditions to determine the weight of ingredients, when the ambient temperature during cooking differs significantly from the standard ambient temperature, such as 5 degrees Celsius or 40 degrees Celsius, the discrimination time calculated by the program based on the formula under standard test conditions will have a considerable deviation. This will cause a significant deviation in the calculated total cooking time, resulting in a poorer cooking effect. In other words, the cooking effect of ingredients is inconsistent under different ambient temperatures. For example, cooking at an ambient temperature of 25 degrees Celsius yields better results, while cooking at ambient temperatures of 5 degrees Celsius or 40 degrees Celsius yields relatively worse results.

[0158] In some embodiments of this disclosure, the original total cooking time and the type of ingredients are obtained; based on the initial ambient temperature inside the cooking cavity of the cooking device, it is determined whether ambient temperature compensation is needed; if ambient temperature compensation is needed, cooking time compensation is performed based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time; and the ingredients are heated based on the compensated total cooking time; ambient temperature compensation is performed to obtain a more accurate cooking time for the ingredients, thereby improving the final cooking effect of the ingredients.

[0159] Figure 4 This is a schematic flowchart illustrating a cooking equipment control method provided as an exemplary embodiment of this disclosure. Figure 4 As shown, the method includes:

[0160] S401: Obtain the original total cooking time and the type of ingredients;

[0161] S402: Determine the ambient temperature compensation status based on the initial ambient temperature inside the cooking cavity of the cooking equipment.

[0162] S403: When the ambient temperature compensation state is required, the cooking time is compensated according to the type of ingredients, the initial ambient temperature and the original total cooking time to obtain the compensated total cooking time.

[0163] S404: Heat the ingredients according to the total cooking time compensation.

[0164] It should be noted that the original total cooking time and the type of ingredients in this embodiment can be obtained through the methods provided in the foregoing embodiments, or other methods can be used. This embodiment does not limit this method.

[0165] In some embodiments of this disclosure, the ambient temperature compensation state is determined based on the initial ambient temperature collected within the cooking cavity of the cooking device. One possible approach is to determine the difference between the initial ambient temperature and the standard ambient temperature; if the difference is greater than or equal to a set difference threshold, the ambient temperature compensation state is determined to require compensation; if the difference is less than the set difference threshold, the ambient temperature compensation state is determined to require no compensation. It should be noted that the embodiments of this disclosure do not limit the set difference threshold, which can be adjusted according to actual conditions. For example, if the standard ambient temperature is 25 degrees Celsius and the set difference threshold is 3 degrees Celsius, and the initial ambient temperature is 30 degrees Celsius, the difference between the initial ambient temperature and the standard ambient temperature is 5 degrees Celsius, which is greater than the set difference threshold of 3 degrees Celsius; therefore, the ambient temperature compensation state is determined to require compensation. The embodiments of this disclosure can quickly and accurately determine the ambient temperature compensation state by comparing the difference between the initial ambient temperature and the standard ambient temperature with the set difference threshold.

[0166] In other embodiments of this disclosure, when the initial ambient temperature and the standard ambient temperature are not equal, the ambient temperature compensation state is determined to require ambient temperature compensation.

[0167] In some embodiments of this disclosure, when the ambient temperature compensation state requires compensation, cooking time compensation is performed based on the type of ingredients, initial ambient temperature, and original total cooking time to obtain the compensated total cooking time. One possible approach is to look up the mapping table between ambient temperature ranges and temperature compensation methods corresponding to the type of ingredients based on the initial ambient temperature to obtain the target temperature compensation method; then, based on the initial ambient temperature, original total cooking time, and target temperature compensation method, determine the compensated total cooking time. Table 5 below shows the mapping table between ambient temperature ranges and temperature compensation methods for non-frozen fries. By consulting Table 5, the temperature compensation formula for compensating the total cooking time can be quickly obtained.

[0168] 1 Below 15 degrees Celsius Ta1 = T1 - (8 / 50 * T1) - (15 - T0) 2 15-25 degrees Celsius Ta1==T1-(180-180*(T0-15) / 10) / 2 3 greater than 25 degrees Celsius Ta1 = T1 + 60 * (T0 - 25) / 15

[0169] Table 5

[0170] When ambient temperature compensation is required, the total cooking time Ta1 after compensation is calculated using an ambient temperature compensation algorithm. Specifically, a function Ta1 = g(T1,T0) is established using the initial ambient temperature T0, the original total cooking time T1, and the compensated total cooking time Ta1. Taking a French fry recipe as an example, the total cooking time Ta1 after ambient temperature compensation can be calculated using the temperature compensation formula in Table 5. The temperature compensation formulas in Table 5 are a set of functions Ta1 = g(t1,T0), and are derived from measured cooking data. Other recipes have corresponding compensation tables, which are not listed here.

[0171] It should be noted that the discrimination time in low-temperature environments is longer than that in standard ambient temperatures. This results in the total cooking time calculated from the discrimination time being longer in low-temperature environments compared to standard ambient temperatures, and this difference becomes more pronounced at lower temperatures. If the total cooking time in low-temperature environments is not compensated for, the longer cooking time will lead to overcooking, resulting in food that is burnt and browned, which is detrimental to consumer health. Therefore, in low-temperature environments, a negative compensation is needed for the total cooking time, i.e., the value of the total cooking time T1 is appropriately reduced.

[0172] The discrimination time at high temperatures is shorter than that at standard ambient temperatures. Consequently, the total cooking time calculated from the discrimination time at high temperatures is shorter than that calculated at standard ambient temperatures, and this difference becomes more pronounced at higher temperatures. If the total cooking time at high temperatures is not compensated for, the food may be slightly undercooked due to the shorter cooking time, which is also detrimental to consumer health. Therefore, a positive compensation is needed for the total cooking time at high temperatures, i.e., the value of the total cooking time T1 should be appropriately increased.

[0173] In this embodiment, the principle of the ambient temperature compensation algorithm is as follows: the compensated total cooking time Ta1 under low-temperature conditions is slightly longer than the total cooking time calculated under standard ambient temperature. The compensated total cooking time Ta1 under high-temperature conditions is slightly shorter than the total cooking time calculated under standard ambient temperature. Ambient temperature compensation ensures consistent cooking results for ingredients under both low-temperature and high-temperature conditions, meaning good cooking results can be achieved at different ambient temperatures. It should be noted that a low-temperature environment refers to an ambient temperature lower than the standard ambient temperature. A high-temperature environment refers to an ambient temperature higher than the standard ambient temperature.

[0174] After compensating for the cooking time based on the type of ingredients, initial ambient temperature, and original total cooking time to obtain the compensated total cooking time, the ingredient status is determined based on ambient temperature change information. It is then determined whether the ingredient is frozen. If the ingredient is frozen, freezing time compensation is performed based on the ingredient type, ambient temperature change information, compensated total cooking time, and original total cooking time to obtain the target total cooking time. It should be noted that the method for determining the ingredient status can be found in the descriptions of the foregoing embodiments, and will not be repeated in this embodiment.

[0175] In some embodiments of this disclosure, freezing time compensation is performed based on the type of ingredient, ambient temperature change information, compensated total cooking time, and original total cooking time to obtain a target total cooking time. One possible approach is to determine the freezing compensation time based on the temperature drop, the type of ingredient, and the original total cooking time; and then determine the target total cooking time based on the compensated total cooking time and the freezing compensation time. In embodiments of this disclosure, when the ingredient is frozen, the freezing compensation time is determined and applied to the frozen ingredient to obtain a more accurate cooking time and improve the cooking effect.

[0176] In the above embodiments, the freezing compensation time is determined based on the temperature drop, the type of ingredient, and the original total cooking time. One possible approach is to look up the mapping table between the temperature drop and freezing compensation methods corresponding to the type of ingredient to obtain the target freezing compensation method; then, based on the original total cooking time and the target freezing compensation method, the freezing compensation time is determined. This embodiment of the present disclosure can quickly obtain the calculation formula for freezing compensation by looking up the mapping table between the temperature drop and freezing compensation methods for the corresponding ingredients, thus improving the calculation efficiency of freezing compensation time. Table 6 below shows the mapping table between the temperature drop and freezing compensation methods for frozen French fries.

[0177]

[0178] Table 6

[0179] It should be noted that in this embodiment, the total cooking time is compensated for by frozen ingredients to obtain the final target total cooking time Ta2, which is calculated using the following formula: Ta2 = Ta1 - t_ice_compensation. A functional relationship is established between the total cooking time T1 and the frozen ingredient compensation time t_ice_compensation, i.e., t_ice_compensation = j(T1). The frozen ingredient compensation time t_ice_compensation is obtained by solving the function t_ice_compensation = j(T1). Taking a French fry recipe as an example, t_ice_compensation is calculated using the compensation formula in Table 6, and then calculated using Ta2 = Ta1 - t_ice_compensation to obtain the final target total cooking time Ta2 after frozen ingredient compensation. The compensation formulas in Table 6 are all sets of functions t_ice_compensation = j(T1), while the compensation formulas in Table 2 are obtained based on measured cooking data. For other recipes, there are corresponding compensation tables, which are not listed here.

[0180] It should be noted that in order to identify the weight of frozen food based on the temperature drop ΔT1 while heating frozen food, some small data deviations may occur during this process. Therefore, it is necessary to perform corresponding frozen food compensation to obtain the final target total cooking time Ta2. This makes the total cooking time Ta2 more suitable for cooking frozen food. In other words, after frozen food compensation, it can be ensured that frozen food achieves better cooking results.

[0181] In the above embodiments, the target total cooking time is determined based on the compensated total cooking time and the frozen compensation time. One possible approach is to determine the difference between the compensated total cooking time and the frozen compensation time as the target total cooking time.

[0182] Check whether the ambient temperature is greater than or equal to the third target temperature;

[0183] When the ambient temperature is greater than or equal to the third target temperature, the power of the cooking equipment is adjusted according to the second weight level to ensure that the ambient temperature is greater than the fourth target temperature but less than the third target temperature, where the fourth target temperature is less than the third target temperature, and the second target temperature is less than the fourth target temperature. Heating of the food is stopped when the total cooking time is reached. Specifically, when the ambient temperature reaches the third target temperature, a temperature maintenance phase is initiated, using low-power heating to maintain the temperature inside the cooking cavity between the fourth and third target temperatures. When the ambient temperature has not reached the third target temperature, rapid heating continues, and ambient temperature monitoring continues. When the second total cooking time is reached, heating of the food is stopped, and the system enters standby mode. This disclosure, by setting a third target temperature, prevents excessively high heating temperatures that could damage the food, and promptly adjusts to low-power heating to maintain the ambient temperature within a stable range, thus improving cooking results. The fourth target temperature is less than the third target temperature, and the second target temperature is less than the fourth target temperature. The third target temperature refers to the default cooking temperature of the food before cooking begins, or the cooking temperature set by the user through an interactive module before cooking begins.

[0184] Based on the descriptions of the above embodiments, the following description of the cooking equipment control method of this disclosure will be used in conjunction with specific ingredients.

[0185] Example 1: (Non-frozen ingredient - French fries)

[0186] Assume the initial ambient temperature is 30 degrees Celsius, the user selects the French fries recipe, and the ingredient is 310 grams of non-frozen French fries. Assume the first target temperature is 40 degrees Celsius, the second target temperature is 170 degrees Celsius, the third target temperature is 180 degrees Celsius, and the fourth target temperature is 176 degrees Celsius. Assume the original total cooking time T1 = 903 seconds. Assume the control module does not detect a temperature rise, fall, and rise process, and the temperature drop ΔT1 is 0 degrees Celsius.

[0187] S1. Detect the initial ambient temperature T0 and store the data of T0 = 30 degrees Celsius into the storage module.

[0188] S2. Calculate the original total cooking time T1 corresponding to the weight of the current cooking ingredients.

[0189] S3. Referring to Table 5 above, calculate the total compensated cooking time Ta1 after ambient temperature compensation based on the initial ambient temperature T0. That is, calculate T1 using the function T1 = g(T1, T0). Specifically, since the initial ambient temperature is 30 degrees Celsius, the calculation should be performed using Ta1 = T1 + 60 * (T0 - 25) / 15 from Table 5. Substituting T1 = 900 and T0 = 30 into the above formula, we get Ta1 = T1 + 60 * (30 - 25) / 15 = 903 + 20 = 923 seconds, or 15 minutes and 23 seconds.

[0190] Since the initial ambient temperature in this embodiment is 30 degrees Celsius, which is 5 degrees Celsius higher than the standard ambient temperature, the ambient temperature compensation should be positive, that is, the ambient temperature compensation value is increased by 20 seconds, and the cooking time Ta1 after ambient temperature compensation is 923 seconds.

[0191] S4. Determine whether the current ingredient is frozen. In this embodiment, no temperature rise, fall, and rise process was detected, and the temperature drop ΔT1 is 0 degrees Celsius. Since ΔT1 is less than 2 degrees Celsius, the ingredient being cooked is identified as non-frozen, and no frozen ingredient compensation is needed. Therefore, Ta2 = Ta1, Ta2 = Ta1 = 923 seconds, and the final total cooking time Ta2 is 923 seconds.

[0192] Steps S5 and S6 can be found in the aforementioned embodiments, and will not be repeated in this embodiment.

[0193] S7. When the final total cooking time Ta2 is reached, that is, after the cooking program has run for 923 seconds (i.e. 15 minutes and 23 seconds), the cooking will automatically end.

[0194] Example 2: (Frozen food - French fries)

[0195] Assuming the ambient temperature is 32 degrees Celsius, the user selects the French fry recipe, and the ingredient used is 200 grams of frozen French fries. The first, second, third, and fourth target temperatures are the same as in Example 1. Assume T1 = 700 seconds, or 11 minutes and 40 seconds. Assume the control module detects a temperature rise followed by a fall, then a rise again, and the temperature drop ΔT1 is 4 degrees Celsius.

[0196] S1. Detect the initial ambient temperature T0 and store the data T0 = 32 degrees Celsius into the storage module.

[0197] S2. Calculate the original total cooking time T1 corresponding to the weight of the current cooking ingredients.

[0198] S3. Referring to Table 6 above, calculate the total cooking time Ta1 after ambient temperature compensation based on the initial ambient temperature T0. Specifically, calculate the total cooking time Ta1 after ambient temperature compensation using the ambient temperature compensation algorithm. According to Table 6, the formula Ta1 = T1 + 60 * (T0 - 25) / 15 should be used for calculation, so Ta1 = 700 + 60 * (32 - 25) / 15 = 728 seconds.

[0199] S4. Determine if the current ingredient is frozen. In this embodiment, a process of temperature rising, falling, and rising again is detected, and the temperature drop ΔT1 is 4 degrees Celsius. Since ΔT1 is greater than 2 degrees Celsius, the ingredient being cooked is identified as frozen, and frozen ingredient compensation is required. Specifically, the final total cooking time Ta2 is obtained according to Ta2 = Ta1 - t_frozen_compensation.

[0200] The current cooking recipe is French fries, so compensation for frozen ingredients is performed according to the compensation table in Table 6 of the French fries recipe. In this embodiment, the temperature drop ΔT1 is 4 degrees Celsius. According to Table 2, the formula t_ice_compensation = T1 / 40 should be used for compensation. Substituting T1 = 700 into the above formula, we get t_ice_compensation = t1 / 40 = 700 / 40 = 17 seconds. Substituting the previously calculated values ​​of Ta1 and t_ice_compensation into Ta2 = Ta1 - t_ice_compensation, we get Ta2 = Ta1 - t_ice_compensation = 728 - 17 = 711 seconds. Therefore, the final total cooking time Ta2 is 711 seconds.

[0201] Steps S5 and S6 can be found in the aforementioned embodiments, and will not be repeated in this embodiment.

[0202] S7. When the final total cooking time Ta2 is reached, that is, after the cooking program has run for 711 seconds (i.e. 11 minutes and 51 seconds), the cooking will automatically end.

[0203] The logic of freeze compensation is as follows: Because the original total cooking time T1 calculated based on the temperature drop ΔT1 will be slightly larger than the ideal total cooking time tx, this becomes more pronounced as the temperature drop ΔT1 increases, meaning T1 will be larger than tx. Therefore, the larger the temperature drop ΔT1, the larger the value of freeze compensation t should be; thus, the value of freeze compensation t is directly proportional to the temperature drop ΔT1.

[0204] Ta2 = Ta1 - t_ice_compensation. After freezing compensation (negative compensation), the total cooking time Ta2 will narrow the gap with the ideal total cooking time tx, so that the value of Ta2 is as close as possible to the value of tx, thereby improving the cooking effect.

[0205] Example 3: (Non-frozen ingredient - popcorn chicken)

[0206] Assuming the ambient temperature is 14 degrees Celsius, the user selects the popcorn chicken recipe, and the ingredient is 500 grams of non-frozen popcorn chicken. Assuming the first target temperature is 40 degrees Celsius, the second target temperature is 170 degrees Celsius, the third target temperature is 170 degrees Celsius, and the fourth target temperature is 166 degrees Celsius.

[0207] Assume the total cooking time t1 calculated by the ingredient quantity determination algorithm is 1320 seconds. Assume the control module does not detect a temperature rise followed by a fall followed by a rise, and the temperature drop ΔT1 is 0 degrees Celsius.

[0208] S1. Detect the initial ambient temperature T0 and store the data of T0 = 14 degrees Celsius into the storage module.

[0209] S2. Calculate the original total cooking time T1 corresponding to the weight of the current cooking ingredients.

[0210] S3. Determine which formula in the table to use for ambient temperature compensation based on the ambient temperature T0. In this embodiment, the determination can be made using the conditions in Table 3, as follows:

[0211] The total cooking time Ta1 after environmental temperature compensation is calculated using an environmental temperature compensation algorithm, specifically by the function Ta1 = g(T1, T0), as detailed in Table 7. Since the initial environmental temperature is 14 degrees Celsius, the calculation should use Ta1 = t1 - (6 / 50 * t1) - (15 - T0) from Table 3. Substituting T1 = 1320 and T0 = 14 into the formula, we get Ta1 = t1 - (6 / 50 * t1) - (15 - T0) = 1320 - 153 - 1 = 1161 seconds, or 19 minutes and 21 seconds.

[0212] Since the ambient temperature in this embodiment is 14 degrees Celsius, which is 11 degrees Celsius lower than the standard ambient temperature, the ambient temperature compensation should be negative, that is, the ambient temperature compensation value is reduced by 154 seconds, and the cooking time Ta1 after ambient temperature compensation is 1161 seconds.

[0213]

[0214]

[0215] Table 7

[0216] In the table above, T1 represents the original total cooking time T1 corresponding to the weight of the ingredients being cooked, calculated based on their weight. T0 represents the initial ambient temperature. Ta1 represents the cooking time after ambient temperature compensation.

[0217] S4. Determine whether the current ingredient is frozen. In this embodiment, no temperature rise, fall, and rise process was detected, and the temperature drop ΔT1 is 0 degrees Celsius. Since ΔT1 is less than 2 degrees Celsius, the ingredient being cooked is identified as non-frozen, and no frozen ingredient compensation is needed. Therefore, Ta2 = Ta1, Ta2 = Ta1 = 923 seconds, and the final total cooking time Ta2 is 923 seconds.

[0218] Steps S5 and S6 can be found in the aforementioned embodiments, and will not be repeated in this embodiment.

[0219] S7. When the final total cooking time Ta2 is reached, that is, after the cooking program has run for 923 seconds (i.e. 15 minutes and 23 seconds), the cooking will automatically end.

[0220] Example 4: (Frozen ingredient - popcorn chicken)

[0221] Assume the ambient temperature is 22 degrees Celsius, the user selects the popcorn chicken recipe, and the ingredient is 300 grams of frozen popcorn chicken. Assume t1 = 945 seconds, or 15 minutes and 45 seconds. Assume the detected temperature pattern is an initial rise, followed by a fall, and then another rise, with a temperature drop of ΔT1 of 8 degrees Celsius.

[0222] S1. Detect the initial ambient temperature T0 and store the data T0 = 22 degrees Celsius into the storage module.

[0223] S2. Calculate the original total cooking time T1 corresponding to the weight of the current cooking ingredients.

[0224] S3. Referring to Table 8, calculate the total cooking time Ta1 after ambient temperature compensation based on the initial ambient temperature T0. Specifically, calculate the total cooking time Ta1 after ambient temperature compensation using the ambient temperature compensation algorithm. According to Table 8, the formula Ta1 = T1 - (165 - 165 * (T0 - 15) / 10) / 2 should be used for calculation. Therefore, Ta1 = 945 - (165 - 165 * (22 - 15) / 10) / 2 = 945 - 25 = 920 seconds.

[0225] Since the ambient temperature in this embodiment is 22 degrees Celsius, which is 3 degrees Celsius lower than the standard ambient temperature, the ambient temperature compensation should be negative, that is, the ambient temperature compensation value is reduced by 25 seconds, and the cooking time Ta1 after ambient temperature compensation is 920 seconds.

[0226] S4. Determine if the current ingredient is frozen. In this embodiment, a process of temperature rising, falling, and rising again is detected, and the temperature drop ΔT1 is 8 degrees Celsius. Since ΔT1 is greater than 2 degrees Celsius, the ingredient being cooked is identified as frozen, and frozen ingredient compensation is required. Specifically, the final total cooking time Ta2 is obtained according to Ta2 = Ta1 - t_frozen_compensation.

[0227] The current cooking recipe is popcorn chicken, so compensation for frozen ingredients is performed according to the compensation table in Table 4 of the popcorn chicken recipe. In this embodiment, the temperature drop ΔT1 is 8 degrees Celsius. According to Table 4, the formula t_ice_compensation = T1 / 50 should be used for compensation. Substituting T1 = 945 into the above formula, we get t_ice_compensation = T1 / 50 = 945 / 50 = 18 seconds. Substituting the previously calculated values ​​of Ta1 and t_ice_compensation into Ta2 = Ta1 - t_ice_compensation, we get Ta2 = Ta1 - t_ice_compensation = 920 - 18 = 902 seconds. Therefore, the final total cooking time Ta2 is 902 seconds.

[0228] Steps S5 and S6 can be found in the aforementioned embodiments, and will not be repeated in this embodiment.

[0229] S7. When the final total cooking time Ta2 is reached, i.e., after the cooking program has run for 902 seconds, the cooking will automatically end.

[0230]

[0231] Table 8

[0232] In the table above, the logic of freezing compensation is as follows: Because the total cooking time T1 calculated based on the temperature drop ΔT1 will be slightly larger than the ideal total cooking time tx, this becomes more pronounced as the temperature drop ΔT1 increases (i.e., t1 will be larger than tx). Therefore, the larger the temperature drop ΔT1, the larger the value of t_ice_compensation should be. Thus, the value of t_ice_compensation is directly proportional to the temperature drop ΔT1.

[0233] Ta2 = Ta1 - t_ice_compensation. After freezing compensation (negative compensation), the total cooking time Ta2 will narrow the gap with the ideal total cooking time tx, so that the value of Ta2 is as close as possible to the value of tx, thereby improving the cooking effect.

[0234] Figure 5 This is a schematic diagram of the structure of a cooking equipment control device 50 provided for an exemplary embodiment of this disclosure. (See diagram below.) Figure 5 As shown, the cooking equipment control device 50 includes: a first determining module 51, a second determining module 52, a third determining module 53, and a heating module 54.

[0235] Among them, the first determining module 51 is used to determine the environmental temperature change information inside the cooking cavity based on the initial ambient temperature inside the cooking cavity of the cooking equipment and the ambient temperature during the heating process in the early period before the food starts to be heated.

[0236] The second determining module 52 is used to determine the food status of the ingredients based on the ambient temperature change information;

[0237] The third determining module 53, when the food is in the state of frozen food, is used to determine the first weight grade and the first total cooking time of the food based on the ambient temperature change information and the type of food.

[0238] Heating module 54 is used to heat the food according to a first weight class and a first total cooking time.

[0239] Optionally, the ambient temperature change information includes: the amount of temperature drop; when the first determining module 51 determines the ambient temperature change information inside the cooking cavity based on the collected initial ambient temperature and ambient temperature during the heating process, it is used to:

[0240] Based on the initial ambient temperature and the ambient temperature during the heating process inside the cooking cavity of the cooking equipment, determine whether the first temperature rise stage, the temperature fall stage and the second temperature rise stage appear sequentially in time inside the cooking cavity.

[0241] If the first temperature rise phase, the temperature fall phase, and the second temperature rise phase occur sequentially within the cooking cavity in chronological order, determine the amount of temperature drop corresponding to the temperature fall phase.

[0242] Optionally, the ambient temperature change information includes: the amount of temperature drop; when the second determining module 52 determines the food's state based on the ambient temperature change information, it is used for:

[0243] If the first temperature rise phase, the temperature fall phase, and the second temperature rise phase occur sequentially in the cooking cavity according to time, and the temperature fall amount is greater than or equal to the set temperature change threshold, then the food is in the state of frozen food.

[0244] If the temperature drop is less than the set temperature change threshold, or if the first temperature rise phase, the temperature drop phase, and the second temperature rise phase do not occur sequentially in the cooking cavity according to time, then the food is in the state of room temperature food.

[0245] Optionally, the ambient temperature change information includes: the amount of temperature drop; the third determining module 53, when determining the first weight class and the first total cooking time of the ingredients based on the ambient temperature change information and the type of ingredients, is used for:

[0246] Based on the temperature drop, look up the mapping table of temperature drop range, food weight class, and total cooking time calculation method corresponding to the type of food to obtain the first weight class and first total cooking time calculation method of the food.

[0247] The first total cooking time is determined based on the calculation method for the first total cooking time and the amount of temperature drop.

[0248] Optionally, when heating the food according to the first weight class and the first total cooking time, the heating module 54 is used to:

[0249] Check whether the ambient temperature is greater than or equal to the third target temperature;

[0250] When the ambient temperature is greater than or equal to the third target temperature, the power of the cooking equipment is adjusted according to the first weight class so that the ambient temperature is greater than the fourth target temperature and less than the third target temperature, wherein the fourth target temperature is less than the third target temperature.

[0251] Stop heating the ingredients once the first total cooking time has been reached.

[0252] Optionally, the heating module 54 can also be used for:

[0253] When the food is at room temperature, determine the target discrimination time required for the ambient temperature to rise from the first target temperature to the second target temperature, wherein the first target temperature is less than the second target temperature;

[0254] Based on the target discrimination time and the type of ingredients, determine the second weight class and the second total cooking time of the ingredients;

[0255] Heat the ingredients according to the second weight class and the second total cooking time.

[0256] Optionally, the heating module 54 determines a second weight class and a second total cooking time for the ingredients based on the target discrimination time and the type of ingredients, for the purpose of:

[0257] Based on the target discrimination time, query the mapping table of discrimination time interval, ingredient weight grade and total cooking time calculation method corresponding to the ingredient type to obtain the second weight grade and second total cooking time calculation method of the ingredient;

[0258] The second total cooking time is determined based on the first total cooking time calculation method and the target discrimination time.

[0259] Optionally, when heating the food according to the second weight class and the second total cooking time, the heating module 54 is used for:

[0260] Check whether the ambient temperature is greater than or equal to the third target temperature;

[0261] When the ambient temperature is greater than or equal to the third target temperature, the power of the cooking equipment is adjusted according to the second weight class so that the ambient temperature is greater than the fourth target temperature and less than the third target temperature, wherein the fourth target temperature is less than the third target temperature and the second target temperature is less than the fourth target temperature.

[0262] Stop heating the ingredients once the second total cooking time has been reached.

[0263] Regarding the apparatus in the above embodiments, the specific manner in which each module performs its operation has been described in detail in the embodiments related to the method, and will not be elaborated upon here.

[0264] Figure 6 This is a schematic diagram of the structure of a cooking equipment control device 60 provided for an exemplary embodiment of this disclosure. (See diagram below.) Figure 6 As shown, the cooking equipment control device 60 includes: an acquisition module 61, a determination module 62, a compensation module 63, and a heating module 64.

[0265] Among them, the acquisition module 61 is used to acquire the original total cooking time and the type of ingredients;

[0266] The determination module 62 is used to determine the ambient temperature compensation state based on the initial ambient temperature inside the cooking cavity of the cooking equipment.

[0267] The compensation module 63, when the ambient temperature compensation state is required, is used to compensate the cooking time based on the type of ingredients, the initial ambient temperature and the original total cooking time, to obtain the compensated total cooking time.

[0268] Heating module 64 is used to heat the ingredients according to the total cooking time compensation.

[0269] Optionally, when determining the ambient temperature compensation state based on the initial ambient temperature inside the cooking cavity of the cooking device, the determining module 62 is used to:

[0270] Determine the difference between the initial ambient temperature and the standard ambient temperature;

[0271] If the difference is greater than or equal to the set difference threshold, then the ambient temperature compensation status is determined to be that ambient temperature compensation is required.

[0272] If the difference is less than the set difference threshold, the ambient temperature compensation status is determined to be no ambient temperature compensation required.

[0273] Optionally, when the compensation module 63 performs cooking time compensation based on the type of ingredients, initial ambient temperature, and original total cooking time to obtain the compensated total cooking time, it is used for:

[0274] Based on the initial ambient temperature, look up the mapping table of ambient temperature range and temperature compensation method corresponding to the type of food to obtain the target temperature compensation method;

[0275] The compensated total cooking time is determined based on the initial ambient temperature, the original total cooking time, and the target temperature compensation method.

[0276] Optionally, after compensating for the cooking time based on the type of ingredients, the initial ambient temperature, and the original total cooking time, the compensation module 63 can also be used to:

[0277] Obtain information on ambient temperature changes during the initial period before the food begins to heat;

[0278] Determine the food's condition based on ambient temperature changes;

[0279] When the ingredients are frozen, the freezing time is compensated based on the type of ingredients, ambient temperature change information, compensation total cooking time and original total cooking time to obtain the target total cooking time.

[0280] Optionally, the ambient temperature change information includes: the amount of temperature drop; when the compensation module 63 performs freezing time compensation based on the type of food, ambient temperature change information, compensated total cooking time, and original total cooking time to obtain the target total cooking time, it is used for:

[0281] The freezing compensation time is determined based on the amount of temperature drop, the type of food, and the original total cooking time.

[0282] The target total cooking time is determined based on the compensated total cooking time and the frozen compensation time.

[0283] Optionally, when determining the freezing compensation time based on the temperature drop, the type of food, and the original total cooking time, the compensation module 63 is used for:

[0284] Based on the temperature drop, look up the mapping table between the temperature drop and freezing compensation method corresponding to the type of food to obtain the target freezing compensation method;

[0285] The freezing compensation time is determined based on the original total cooking time and the target freezing compensation method.

[0286] Optionally, when determining the target total cooking time based on the total cooking time and freezing compensation time, the compensation module 63 is used for:

[0287] The difference between the compensated total cooking time and the frozen compensation time is determined as the target total cooking time.

[0288] Figure 7 This is a schematic diagram of the structure of an electronic device provided as an exemplary embodiment of the present disclosure. For example... Figure 7 As shown, the electronic device includes a memory 71 and a processor 72. Additionally, the electronic device also includes a power supply component 73 and a communication component 74.

[0289] Memory 71 is used to store computer programs and can be configured to store various other data to support operation on the electronic device. Examples of this data include instructions for any application or method used to operate on the electronic device.

[0290] The memory 71 can be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic storage, flash memory, magnetic disk or optical disk.

[0291] Communication component 74 is used for data transmission with other devices.

[0292] Processor 72 can execute computer instructions stored in memory 71 for:

[0293] In the early stage of food heating, the ambient temperature change information inside the cooking cavity is determined based on the initial ambient temperature and the ambient temperature during the heating process collected from the cooking equipment.

[0294] Determine the food's condition based on ambient temperature changes;

[0295] When the ingredients are frozen, the first weight class and first total cooking time are determined based on the ambient temperature change information and the type of ingredients.

[0296] Heat the ingredients according to the first weight class and the first total cooking time.

[0297] Optionally, the ambient temperature change information includes: the amount of temperature drop; when the processor 72 determines the ambient temperature change information inside the cooking cavity based on the collected initial ambient temperature and ambient temperature during the heating process, it is used for:

[0298] Based on the initial ambient temperature and the ambient temperature during the heating process inside the cooking cavity of the cooking equipment, determine whether the first temperature rise stage, the temperature fall stage and the second temperature rise stage appear sequentially in time inside the cooking cavity.

[0299] If the first temperature rise phase, the temperature fall phase, and the second temperature rise phase occur sequentially within the cooking cavity in chronological order, determine the amount of temperature drop corresponding to the temperature fall phase.

[0300] Optionally, the ambient temperature change information includes: the amount of temperature drop; when determining the food's state based on the ambient temperature change information, the processor 72 is used for:

[0301] If the first temperature rise phase, the temperature fall phase, and the second temperature rise phase occur sequentially in the cooking cavity according to time, and the temperature fall amount is greater than or equal to the set temperature change threshold, then the food is in the state of frozen food.

[0302] If the temperature drop is less than the set temperature change threshold, or if the first temperature rise phase, the temperature drop phase, and the second temperature rise phase do not occur sequentially in the cooking cavity according to time, then the food is in the state of room temperature food.

[0303] Optionally, the ambient temperature change information includes: the amount of temperature drop; the processor 72, when determining the first weight class and first total cooking time of the ingredient based on the ambient temperature change information and the type of ingredient, is used for:

[0304] Based on the temperature drop, look up the mapping table of temperature drop range, food weight class, and total cooking time calculation method corresponding to the type of food to obtain the first weight class and first total cooking time calculation method of the food.

[0305] The first total cooking time is determined based on the calculation method for the first total cooking time and the amount of temperature drop.

[0306] Optionally, when heating the ingredients according to the first weight class and the first total cooking time, the processor 72 is used to:

[0307] Check whether the ambient temperature is greater than or equal to the third target temperature;

[0308] When the ambient temperature is greater than or equal to the third target temperature, the power of the cooking equipment is adjusted according to the first weight class so that the ambient temperature is greater than the fourth target temperature and less than the third target temperature, wherein the fourth target temperature is less than the third target temperature.

[0309] Stop heating the ingredients once the first total cooking time has been reached.

[0310] Alternatively, the processor 72 can also be used for:

[0311] When the food is at room temperature, determine the target discrimination time required for the ambient temperature to rise from the first target temperature to the second target temperature, wherein the first target temperature is less than the second target temperature;

[0312] Based on the target discrimination time and the type of ingredients, determine the second weight class and the second total cooking time of the ingredients;

[0313] Heat the ingredients according to the second weight class and the second total cooking time.

[0314] Optionally, when determining the second weight class and second total cooking time of the ingredients based on the target discrimination time and the type of ingredients, the processor 72 is used to:

[0315] Based on the target discrimination time, query the mapping table of discrimination time interval, ingredient weight grade and total cooking time calculation method corresponding to the ingredient type to obtain the second weight grade and second total cooking time calculation method of the ingredient;

[0316] The second total cooking time is determined based on the first total cooking time calculation method and the target discrimination time.

[0317] Optionally, when heating the ingredients according to the second weight class and the second total cooking time, the processor 72 is used to:

[0318] Check whether the ambient temperature is greater than or equal to the third target temperature;

[0319] When the ambient temperature is greater than or equal to the third target temperature, the power of the cooking equipment is adjusted according to the second weight class so that the ambient temperature is greater than the fourth target temperature and less than the third target temperature, wherein the fourth target temperature is less than the third target temperature and the second target temperature is less than the fourth target temperature.

[0320] Stop heating the ingredients once the second total cooking time has been reached.

[0321] Accordingly, embodiments of this disclosure also provide a computer-readable storage medium storing a computer program. When the computer-readable storage medium stores a computer program, and the computer program is executed by one or more processors, it causes one or more processors to perform... Figure 1 Each step in the method embodiment.

[0322] Accordingly, embodiments of this disclosure also provide a computer program product, which includes a computer program / instructions that are executed by a processor. Figure 1 Each step in the method embodiment.

[0323] Figure 8 This is a schematic diagram of the structure of an electronic device provided as an exemplary embodiment of the present disclosure. For example... Figure 8 As shown, the electronic device includes a memory 81 and a processor 82. Additionally, the electronic device also includes a power supply component 83 and a communication component 84.

[0324] Memory 81 is used to store computer programs and can be configured to store various other data to support operation on the electronic device. Examples of this data include instructions for any application or method used to operate on the electronic device.

[0325] The memory 81 can be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic storage, flash memory, magnetic disk or optical disk.

[0326] Communication component 84 is used for data transmission with other devices.

[0327] The processor 82 can execute computer instructions stored in the memory 81 to: obtain the original total cooking time and the type of ingredients; determine the ambient temperature compensation state based on the initial ambient temperature inside the cooking cavity of the cooking equipment; when the ambient temperature compensation state is that ambient temperature compensation is required, perform cooking time compensation based on the type of ingredients, the initial ambient temperature and the original total cooking time to obtain the compensated total cooking time; and heat the ingredients based on the compensated total cooking time.

[0328] Optionally, when determining the ambient temperature compensation state based on the initial ambient temperature inside the cooking cavity of the cooking device, the processor 82 is used to:

[0329] Determine the difference between the initial ambient temperature and the standard ambient temperature;

[0330] If the difference is greater than or equal to the set difference threshold, then the ambient temperature compensation status is determined to be that ambient temperature compensation is required.

[0331] If the difference is less than the set difference threshold, the ambient temperature compensation status is determined to be no ambient temperature compensation required.

[0332] Optionally, when the processor 82 performs cooking time compensation based on the type of ingredients, initial ambient temperature, and original total cooking time to obtain the compensated total cooking time, it is used for:

[0333] Based on the initial ambient temperature, look up the mapping table of ambient temperature range and temperature compensation method corresponding to the type of food to obtain the target temperature compensation method;

[0334] The compensated total cooking time is determined based on the initial ambient temperature, the original total cooking time, and the target temperature compensation method.

[0335] Optionally, after the processor 82 performs cooking time compensation based on the type of ingredients, initial ambient temperature, and original total cooking time to obtain the compensated total cooking time, it can also be used for:

[0336] Obtain information on ambient temperature changes during the initial period before the food begins to heat;

[0337] Determine the food's condition based on ambient temperature changes;

[0338] When the ingredients are frozen, the freezing time is compensated based on the type of ingredients, ambient temperature change information, compensation total cooking time and original total cooking time to obtain the target total cooking time.

[0339] Optionally, the ambient temperature change information includes: the amount of temperature drop; when the processor 82 performs freezing time compensation based on the type of food, ambient temperature change information, compensated total cooking time, and original total cooking time to obtain the target total cooking time, it is used for:

[0340] The freezing compensation time is determined based on the amount of temperature drop, the type of food, and the original total cooking time.

[0341] The target total cooking time is determined based on the compensated total cooking time and the frozen compensation time.

[0342] Optionally, when determining the freezing compensation time based on the amount of temperature drop, the type of ingredient, and the original total cooking time, the processor 82 is used to:

[0343] Based on the temperature drop, look up the mapping table between the temperature drop and freezing compensation method corresponding to the type of food to obtain the target freezing compensation method;

[0344] The freezing compensation time is determined based on the original total cooking time and the target freezing compensation method.

[0345] Optionally, when determining the target total cooking time based on the compensated total cooking time and the frozen compensation time, the processor 82 is used to:

[0346] The difference between the compensated total cooking time and the frozen compensation time is determined as the target total cooking time.

[0347] Accordingly, embodiments of this disclosure also provide a computer-readable storage medium storing a computer program. When the computer-readable storage medium stores a computer program, and the computer program is executed by one or more processors, it causes one or more processors to perform... Figure 4 Each step in the method embodiment.

[0348] Accordingly, embodiments of this disclosure also provide a computer program product, which includes a computer program / instructions that are executed by a processor. Figure 4 Each step in the method embodiment.

[0349] The above Figure 7 and Figure 8 The communication component is configured to facilitate wired or wireless communication between the device containing the communication component and other devices. The device containing the communication component can access wireless networks based on communication standards, such as WiFi, 2G, 3G, 4G / LTE, 5G, or combinations thereof. In one exemplary embodiment, the communication component receives broadcast signals or broadcast-related information from an external broadcast management system via a broadcast channel. In one exemplary embodiment, the communication component also includes a Near Field Communication (NFC) module to facilitate short-range communication. For example, the NFC module may be implemented based on Radio Frequency Identification (RFID), Infrared Data Association (IrDA) technology, Ultra-Wideband (UWB) technology, Bluetooth (BT) technology, and other technologies.

[0350] The above Figure 7 and Figure 8 The power supply component provides power to various components within the device in which it resides. The power supply component may include a power management system, one or more power supplies, and other components associated with generating, managing, and distributing power to the device in which it resides.

[0351] The aforementioned electronic devices also include a display screen and audio components.

[0352] The display includes a screen, which may include a liquid crystal display (LCD) and a touch panel (TP). If the screen includes a touch panel, the screen can be implemented as a touchscreen to receive input signals from a user. The touch panel includes one or more touch sensors to sense touches, swipes, and gestures on the touch panel. The touch sensors can sense not only the boundaries of touch or swipe actions but also the duration and pressure associated with the touch or swipe operation.

[0353] An audio component may be configured to output and / or input audio signals. For example, the audio component includes a microphone (MIC) configured to receive external audio signals when the device containing the audio component is in an operating mode, such as call mode, recording mode, or voice recognition mode. The received audio signals may be further stored in memory or transmitted via a communication component. In some embodiments, the audio component also includes a speaker for outputting audio signals.

[0354] Those skilled in the art will understand that embodiments of the present invention can be provided as methods, systems, or computer program products. Therefore, the present invention can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present invention can take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0355] This invention is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart illustrations and / or block diagrams. Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0356] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0357] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0358] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0359] Memory may include non-persistent storage in computer-readable media, such as random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash RAM. Memory is an example of computer-readable media.

[0360] Computer-readable media includes both permanent and non-permanent, removable and non-removable media that can store information using any method or technology. Information can be computer-readable instructions, data structures, modules of programs, or other data. Examples of computer storage media include, but are not limited to, phase-change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technologies, CD-ROM, digital versatile optical disc (DVD) or other optical storage, magnetic tape, magnetic magnetic disk storage or other magnetic storage devices, or any other non-transferable medium that can be used to store information accessible by a computing device. As defined herein, computer-readable media does not include transient computer-readable media, such as modulated data signals and carrier waves.

[0361] It should be noted that, in this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes the element.

[0362] The above are merely specific embodiments of this disclosure, enabling those skilled in the art to understand or implement this disclosure. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of this disclosure. Therefore, this disclosure is not to be limited to these embodiments, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for controlling a cooking device, characterized in that, include: Get the original total cooking time and the type of ingredients; The ambient temperature compensation status is determined based on the initial ambient temperature inside the cooking cavity of the cooking equipment. When the ambient temperature compensation state is required, cooking time compensation is performed based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time. After performing cooking time compensation based on the type of ingredient, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time, the method further includes: Obtain information on ambient temperature changes during the initial period before the food begins to heat; The food's state is determined based on the ambient temperature change information; the ambient temperature change information includes: the amount of temperature drop; When the food is in a frozen state, the freezing compensation time is determined based on the temperature drop, the type of food, and the original total cooking time. The target total cooking time is determined based on the total compensated cooking time and the freezing compensated time; The ingredients are heated according to the target total cooking time.

2. The method according to claim 1, characterized in that, The step of determining the ambient temperature compensation state based on the initial ambient temperature inside the cooking cavity of the cooking equipment includes: Determine the difference between the initial ambient temperature and the standard ambient temperature; If the difference is greater than or equal to a set difference threshold, then the ambient temperature compensation state is determined to require ambient temperature compensation. If the difference is less than the set difference threshold, then the ambient temperature compensation state is determined to be no ambient temperature compensation required.

3. The method according to claim 1, characterized in that, The step of compensating for cooking time based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time includes: Based on the initial ambient temperature, the mapping table of ambient temperature range and temperature compensation method corresponding to the type of food is queried to obtain the target temperature compensation method; The compensated total cooking time is determined based on the initial ambient temperature, the original total cooking time, and the target temperature compensation method.

4. The method according to claim 1, characterized in that, The step of determining the freezing compensation time based on the temperature drop, the type of food, and the original total cooking time includes: Based on the temperature drop, query the mapping table between the temperature drop and freezing compensation method corresponding to the type of food to obtain the target freezing compensation method; The freezing compensation time is determined based on the original total cooking time and the target freezing compensation method.

5. The method according to claim 1, characterized in that, The target total cooking time is determined based on the compensated total cooking time and the frozen compensation time, including: The difference between the total compensated cooking time and the freezing compensated time is determined as the target total cooking time.

6. A cooking equipment control device, characterized in that, include: The acquisition module is used to obtain the original total cooking time and the type of ingredients; The determination module is used to determine the ambient temperature compensation status based on the initial ambient temperature inside the cooking cavity of the cooking equipment. The compensation module, when the ambient temperature compensation state is that ambient temperature compensation is required, is used to compensate the cooking time according to the type of ingredients, the initial ambient temperature and the original total cooking time, to obtain the compensated total cooking time. After compensating for cooking time based on the type of food ingredient, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time, the method is further configured to: obtain ambient temperature change information during the early period before the food ingredient begins to heat. Based on the environmental temperature change information, determine the food's condition. The ambient temperature change information includes: the amount of temperature drop; when the food is frozen, a freezing compensation time is determined based on the amount of temperature drop, the type of food, and the original total cooking time; a target total cooking time is determined based on the compensation total cooking time and the freezing compensation time. A heating module is used to heat the ingredients according to the target total cooking time.

7. The apparatus according to claim 6, characterized in that, When determining the ambient temperature compensation state based on the initial ambient temperature inside the cooking cavity of the cooking equipment, the determining module is used for: Determine the difference between the initial ambient temperature and the standard ambient temperature; If the difference is greater than or equal to a set difference threshold, then the ambient temperature compensation state is determined to require ambient temperature compensation. If the difference is less than the set difference threshold, then the ambient temperature compensation state is determined to be no ambient temperature compensation required.

8. The apparatus according to claim 6, characterized in that, When the compensation module performs cooking time compensation based on the type of ingredients, the initial ambient temperature, and the original total cooking time to obtain the compensated total cooking time, it is used for: Based on the initial ambient temperature, the mapping table of ambient temperature range and temperature compensation method corresponding to the type of food is queried to obtain the target temperature compensation method; The compensated total cooking time is determined based on the initial ambient temperature, the original total cooking time, and the target temperature compensation method.

9. The apparatus according to claim 6, characterized in that, When determining the freezing compensation time based on the temperature drop, the type of food, and the original total cooking time, the compensation module is used for: Based on the temperature drop, query the mapping table between the temperature drop and freezing compensation method corresponding to the type of food to obtain the target freezing compensation method; The freezing compensation time is determined based on the original total cooking time and the target freezing compensation method.

10. The apparatus according to claim 6, characterized in that, When determining the target total cooking time based on the total cooking time and the freezing compensation time, the compensation module is used to: The difference between the total compensated cooking time and the freezing compensated time is determined as the target total cooking time.

11. An electronic device, characterized in that, include: processor; Memory used to store the processor's executable instructions; The processor is configured to execute the instructions to implement the steps of the method as described in any one of claims 1-5.

12. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1-5.

13. A computer program product comprising a computer program / instructions, characterized in that, When the computer program / instructions are executed by the processor, they implement the steps of the method according to any one of claims 1-5.

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