Cooking equipment and control method thereof

Abstract

The invention provides cooking equipment and a control method thereof, relates to the technical field of household appliances, and is used for improving the intelligent level of the cooking equipment. The cooking equipment comprises a box body; a door body; a moisture sensor; an auxiliary heating device; a first fan; a second fan; a steam generator; the controller is configured to obtain the moisture content of food in the cooking cavity through the moisture sensor after a control instruction for starting cooking is received; under the condition that the food in the cooking cavity does not meet the preset condition, the working states of one or more of an auxiliary heating device, a first fan, a second fan and a steam generator are adjusted according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, the difference value between the moisture content of the food in the cooking cavity and the target moisture content is smaller than the preset difference value; the preset condition indicates that the moisture content of the food in the cooking cavity is the target moisture content corresponding to the type of the food in the cooking cavity.

Description

Technical Field

[0001] The present application relates to the field of household appliance technology, and in particular to a cooking device and a control method thereof. Background Art

[0002] At present, the cooking steps and heating power settings of cooking equipment can only be pre-set by the user. After the equipment is started, the cooking equipment cooks the food according to the pre-set cooking program; the intelligence level of the cooking equipment is not high, which will result in the cooking effect failing to meet the user's ideal state. Summary of the invention

[0003] The embodiments of the present application provide a cooking device and a control method thereof, which are used to improve the intelligence level of the cooking device.

[0004] In order to achieve the above objectives, this application adopts the following technical solutions:

[0005] In a first aspect, the present application provides a cooking device, which includes: a box body, which is provided with a cooking cavity for taking and placing food; a door body, which, when in a closed state, covers the cooking cavity opening and forms a cooking cavity with the box body; the cooking device also includes: a moisture sensor, which is used to detect the moisture content of food placed in the cooking cavity; an auxiliary heating device; a first fan, which is used to blow the heat generated by the auxiliary heating device into the cooking cavity; a second fan, which is used to dissipate heat from the cooking cavity; a steam generator, which is used to increase the humidity in the cooking cavity; a controller, which is configured to: after receiving a control instruction to start cooking, obtain the moisture content of the food in the cooking cavity through the moisture sensor; when the food in the cooking cavity does not meet a preset condition, adjust the working state of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, so that the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than the preset difference; the preset condition indicates that the moisture content of the food in the cooking cavity is the target moisture content corresponding to the type of food in the cooking cavity.

[0006] The technical solution provided by the present application brings at least the following beneficial effects: after receiving a control command to start cooking, if the food in the cooking cavity does not meet the preset conditions, the working states of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator are automatically adjusted according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, so that the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference, thereby avoiding the use of the same cooking method for foods with different moisture contents, improving the intelligence level of the cooking equipment, and further ensuring the cooking effect of the cooking equipment on the food.

[0007] In some embodiments, the controller is configured to adjust the working state of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, and is specifically configured as follows: when the moisture content of the food in the cooking cavity is between the target moisture content and the preset moisture content threshold, the auxiliary heating device and the first fan are controlled to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; the preset moisture content threshold is above the target moisture content; or, when the moisture content of the food in the cooking cavity is above the preset moisture content threshold, the auxiliary heating device and the first fan are controlled to start working, and the power of the second fan is increased by the first preset power until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; or, when the moisture content of the food in the cooking cavity is below the target moisture content, the steam generator is controlled to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

[0008] In some embodiments, the controller is configured to adjust the working state of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, and is specifically configured to: when the moisture content of the food in the cooking cavity is between the target moisture content and the preset moisture content threshold, increase the heating time of the auxiliary heating device by a preset time, and / or increase the power of the auxiliary heating device by a second preset power until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; or, when the moisture content of the food in the cooking cavity is between the target moisture content and the preset moisture content threshold, increase the heating time of the auxiliary heating device by a preset time, and / or increase the power of the auxiliary heating device by a second preset power. When the moisture content is above a preset moisture content threshold, the heating time of the auxiliary heating device is increased by the preset heating time, and / or the power of the auxiliary heating device is increased by a second preset power, and the power of the second fan is increased by the first preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; or, when the moisture content of the food in the cooking cavity is below the target moisture content, the heating time of the auxiliary heating device is reduced from the current heating time by the preset heating time, and / or the power of the auxiliary heating device is reduced by the second preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

[0009] In some embodiments, the cooking device also includes: an identification device for detecting the type of food in the cooking cavity; before obtaining the moisture content of the food in the cooking cavity through the moisture sensor, the controller is also configured to: identify the type of food in the cooking cavity through the identification device; determine the target moisture content corresponding to the food in the cooking cavity according to the type of food in the cooking cavity and a preset correspondence, and the preset correspondence is the correspondence between the type of food and the moisture content.

[0010] In some embodiments, the controller is further configured to: when the difference between the moisture content of the food in the cooking cavity obtained by the moisture sensor and the target moisture content is below a preset difference, control the cooking device to restore the cooking state indicated by the control instruction, and the cooking state indicates the working state of each component of the cooking device.

[0011] In some embodiments, the cooking device also includes: a temperature detection device, electrically connected to the controller, for detecting the temperature in the cooking cavity; the controller is configured to: detect the temperature in the cooking cavity through the temperature detection device; when it is detected that the temperature in the cooking cavity is above a preset temperature, adjust the auxiliary heating device and the first fan to a standby state, and increase the power of the second fan by a first preset power.

[0012] In a second aspect, the present application provides a control method for a cooking device, comprising: after receiving a control command to start cooking, obtaining the moisture content of food in a cooking cavity; when the food in the cooking cavity does not meet a preset condition, adjusting the working states of one or more of an auxiliary heating device, a first fan, a second fan, and a steam generator according to the moisture content of the food in the cooking cavity and a target moisture content corresponding to the food in the cooking cavity, so that the difference between the moisture content of the food in the cooking cavity and the target moisture content is below a preset difference; the preset condition indicates that the moisture content of the food in the cooking cavity is the target moisture content corresponding to the type of food in the cooking cavity.

[0013] In some embodiments, the type of food in the cooking cavity is identified; based on the type of food in the cooking cavity and a preset correspondence, the target moisture content corresponding to the food in the cooking cavity is determined, and the preset correspondence is the correspondence between the type of food and the moisture content.

[0014] In some embodiments, when the difference between the moisture content of the food in the cooking cavity and the target moisture content is below a preset difference, the cooking device is controlled to restore the cooking state indicated by the control instruction, where the cooking state represents the working state of each component of the cooking device.

[0015] In some embodiments, the type of food in the cooking cavity is identified; based on the type of food in the cooking cavity and a preset correspondence, the target moisture content corresponding to the food in the cooking cavity is determined, and the preset correspondence is the correspondence between the type of food and the moisture content.

[0016] In a third aspect, the present application provides a controller comprising: one or more processors; one or more memories; wherein the one or more memories are used to store computer program codes, the computer program codes include computer instructions, and when the one or more processors execute the computer instructions, the controller executes the control method of the cooking device provided in the second aspect and the embodiment.

[0017] In a fourth aspect, the present application provides a computer-readable storage medium, which includes computer instructions. When the computer instructions are executed on a computer, the computer executes the control method of the cooking device provided in the second aspect and the embodiment.

[0018] In a fifth aspect, an embodiment of the present invention provides a computer program product, which can be directly loaded into a memory and contains software code. After being loaded and executed by a computer, the computer program product can implement the control method of the cooking device provided in the second aspect and the embodiment.

[0019] It should be noted that the above computer instructions may be stored in whole or in part on a computer-readable storage medium, wherein the computer-readable storage medium may be packaged together with the processor of the controller, or may be packaged separately from the processor of the controller, which is not limited in this application.

[0020] The beneficial effects described in the second to fifth aspects of the present application can be referred to the beneficial effect analysis of the first aspect and will not be repeated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 A schematic diagram of a cooking device provided in an embodiment of the present application Figure 1 ;

[0022] Figure 2 A schematic diagram of a cooking device provided in an embodiment of the present application Figure 2 ;

[0023] Figure 3 A schematic diagram of a cooking device provided in an embodiment of the present application Figure 3 ;

[0024] Figure 4 A schematic diagram of the connection relationship of a cooking device provided in an embodiment of the present application;

[0025] Figure 5 A schematic diagram of interaction between a cooking device and a terminal device provided in an embodiment of the present application;

[0026] Figure 6 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 1 ;

[0027] Figure 7 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 2 ;

[0028] Figure 8 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 3;

[0029] Fig. 9 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 4 ;

[0030] Fig.10 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 5 ;

[0031] Fig.11 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 6 ;

[0032] Fig.12 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 7 ;

[0033] Fig.13 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 8 ;

[0034] Fig.14 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 9 ;

[0035] Fig.15 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 10 ;

[0036] Fig.16 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 10 one;

[0037] Fig.17 A flow chart of a control method for a cooking device provided in an embodiment of the present application Figure 10 two. DETAILED DESCRIPTION

[0038] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0039] The terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, unless otherwise specified, "plurality" means two or more.

[0040] In the description of this application, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances. In addition, when describing a pipeline, the "connected" and "connection" used in this application have the meaning of conduction. The specific meaning needs to be understood in conjunction with the context.

[0041] In the embodiments of the present application, words such as "exemplary" or "for example" are used to indicate examples, illustrations or descriptions. Any embodiment or design described as "exemplary" or "for example" in the embodiments of the present application should not be interpreted as being more preferred or more advantageous than other embodiments or designs. Specifically, the use of words such as "exemplary" or "for example" is intended to present related concepts in a specific way.

[0042] In the prior art, the cooking steps and heating power settings of the oven are all pre-set and executed according to the pre-set settings after startup. And the same settings are used for the same food. However, different foods have different water contents, and the water content of the same food may also be different. Using the same cooking settings when the water content of the food is different will result in poor cooking effect of the food.

[0043] Based on this, the present application proposes a cooking device. When the food in the cooking cavity of the cooking device does not meet the preset conditions, the working states of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator are adjusted according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, so that the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference, avoiding the use of the same cooking method for foods with different moisture contents, improving the intelligence level of the cooking device, and further ensuring the cooking effect of the cooking device on the food.

[0044] To further describe the solution of the present application, the cooking device is an oven as an example, and a cooking device provided in an embodiment of the present application is described in conjunction with the accompanying drawings. In the embodiment of the present application, the oven is a cooking device with a baking function or a steam heating function. For example, the oven can be an electric oven, an integrated stove with an oven function, etc., without limitation.

[0045] To further describe the solution of this application, Figure 1 This is a schematic diagram of the overall structure of an oven provided in an embodiment of the present application. Figure 1 As shown, the oven includes: a box body 101, a door body 102 and a control panel 103.

[0046] In some embodiments, the cabinet 101 is provided with a cooking cavity for taking in and putting in food.

[0047] In some embodiments, when the door 102 is in a closed state, it covers the cooking cavity opening and forms a cooking cavity with the cabinet.

[0048] In some embodiments, the control panel 103 is placed on the box 101 and located above the door.

[0049] In some embodiments, the user can send control instructions to the cooking device through the control panel 103; the control panel 103 can be a touch panel or a mechanical panel, etc., and this application does not impose any specific restrictions on this.

[0050] See also Figure 2 As shown, the cooking device provided in the embodiment of the present application may also include: a moisture sensor 104, an auxiliary heating device 105, a first fan 106, a pressure relief and heat dissipation hole 107, a pressure relief and heat dissipation channel 108 and a heating device 109.

[0051] In some embodiments, the moisture sensor 104 is used to detect the moisture content of food placed in the cooking cavity.

[0052] In some embodiments, the moisture sensor 104 may be a reflective microwave radar moisture sensor, which works by reading the reflection, scattering and changes in electromagnetic properties of the microwave signal by moisture to measure the moisture content of the object; the sensor transmits a microwave signal to the surface of the measurement target, then receives the reflected microwave signal, and uses a reflective element to measure and analyze the reflection, scattering and refraction of the microwave signal. After the scattering reflection coefficient of the surface of the desired object is measured, it can be converted into the moisture content of the substance through a mathematical model.

[0053] In some embodiments, the auxiliary heating device 105 may be disposed on a side wall inside the box body 101 , preferably on a side wall inside the box body 101 opposite to the door body 102 , and the present application does not impose any specific limitation on this.

[0054] For example, the auxiliary heating device 105 may be a rear heating tube disposed in the box body 101 opposite to the door body 102 .

[0055] In some embodiments, the auxiliary heating device 105 is used to assist the heating device 109 in cooking the food in the cooking cavity, and to dry the food in the cooking cavity when the moisture content of the food in the cooking cavity is higher than the target moisture content corresponding to the food.

[0056] In some embodiments, the first fan 106 is arranged on the side wall of the box 101 and is located between the side wall and the auxiliary heating device 105; it is used to blow the heat generated by the auxiliary heating device into the cooking cavity, and its working principle mainly involves two aspects: dynamics and thermodynamics: in terms of dynamics, the first fan drives the fan blades to rotate through a power device such as a motor to generate airflow, and at the same time inhales the outside air and pushes it to a predetermined outlet to form an airflow circulation; in terms of thermodynamics, the first fan of the heating device can heat the air and produce temperature changes. Specifically, when the first fan is working, the air will be subject to certain resistance and friction after rotating through the fan blades, thereby generating certain heat.

[0057] In summary, the first fan of the heating device accelerates, heats and transmits the air to a designated location through a combined action of dynamics and thermals to complete its role in the heating device.

[0058] In some embodiments, the pressure relief and heat dissipation holes 107 and the pressure relief and heat dissipation channels 108 are disposed on the top of the box body 101 , and the pressure relief and heat dissipation holes 107 are connected to the inlet of the pressure relief and heat dissipation channels 108 .

[0059] In some embodiments, heating devices 109 are disposed at the top and bottom of the cabinet 101 for cooking food in the cooking cavity.

[0060] See also Figure 3 As shown, the cooking device provided in the embodiment of the present application may further include: a steam generator 110 , a water box 111 and a second fan 112 .

[0061] In some embodiments, the steam generator 110 is disposed on the cabinet 101 to increase the humidity in the cooking cavity.

[0062] In some embodiments, the water box 111 is disposed on the housing 101 and is in communication with the steam generator to supply water to the steam generator 110 .

[0063] The second fan 112 is disposed at the top of the housing 101 and is connected to the outlet of the pressure relief and heat dissipation channel 108 to dissipate heat for the cooking cavity.

[0064] See also Figure 4As shown, the cooking device provided in the embodiment of the present application may also include: an identification device 113, a temperature detection device 114 and a controller 115; the controller 115 is electrically connected to the control panel 103, the moisture sensor 104, the auxiliary heating device 105, the first fan 106, the steam generator 110, the second fan 112, the identification device 113 and the temperature detection device 114, respectively, and is used to control the operation of each component electrically connected thereto, so as to realize various functions of the cooking device.

[0065] In some embodiments, the identification device 113 is used to detect the type of food in the cooking cavity.

[0066] In some embodiments, the temperature detection device 114 is also used to detect the temperature in the cooking cavity.

[0067] In some embodiments, the controller 115 refers to a device that can generate an operation control signal according to the instruction operation code and the timing signal to instruct the cooking device to execute the control instruction. Exemplarily, the controller 115 can be a central processing unit (CPU), a general-purpose processor network processor (NP), a digital signal processor (DSP), a microprocessor, a microcontroller, a programmable logic device (PLD) or any combination thereof. The controller 115 can also be other devices with processing functions, such as circuits, devices or software modules, and the embodiments of the present application do not impose any restrictions on this.

[0068] In some embodiments, the controller 115 responds to the control instruction sent by the control panel 103 and performs the cooking task indicated by the control instruction.

[0069] In some embodiments, the cooking device also has a communicator, which is connected to the controller 115 and is used to establish a communication connection with other network entities. Taking the RF module as an example, the RF module can be used to receive and send signals, especially to send the received information to the controller 115 for processing; in addition, the signal generated by the controller is sent out. Generally, the RF circuit can include but is not limited to an antenna, at least one amplifier, a transceiver, a coupler, a low noise amplifier (LNA), a duplexer, etc.

[0070] For example, the cooking device may receive a control instruction sent by the terminal device through the communicator, and perform corresponding processing according to the control instruction to realize interaction between the user and the cooking device.

[0071] Figure 5This is a schematic diagram of interaction between an oven controller 115 and a terminal device according to an exemplary embodiment of the present application.

[0072] like Figure 5 As shown, the terminal device can establish a communication connection with the controller 115 of the oven. Exemplarily, any known network communication protocol can be used to establish the communication connection. The above-mentioned network communication protocol can be various wired or wireless communication protocols, such as Ethernet, universal serial bus (USB), FireWire (FIREWIRE), any cellular network communication protocol (such as 3G / 4G / 5G), Bluetooth, wireless fidelity (wireless fidelity, Wi-Fi), NFC or any other suitable communication protocol. The above-mentioned communication connection can be a Bluetooth connection, NFC, Zigbee, wireless fidelity (wireless fidelity, Wi-Fi), etc. The embodiment of the present application does not specifically limit this.

[0073] It should be noted that Figure 5 The terminal device shown is only an example of a terminal device. The terminal device in this application can be a remote control, a mobile phone, a tablet computer, a personal computer (PC), a personal digital assistant (PDA), a smart watch, a netbook, a wearable electronic device, an augmented reality (AR) device, a virtual reality (VR) device, a robot, etc. This application does not impose any special restrictions on the specific form of the terminal device.

[0074] In some embodiments, the controller 115 is configured to: after receiving a control instruction to start cooking, obtain the moisture content of the food in the cooking cavity through a moisture sensor; when the food in the cooking cavity does not meet the preset conditions, adjust the working status of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity; the preset condition indicates that the moisture content of the food in the cooking cavity is the target moisture content corresponding to the type of food in the cooking cavity.

[0075] According to the above content, after receiving the control command to start cooking, the present application adjusts the working status of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity. When the moisture content of the food in the cooking cavity is too high, the food can be dried so that the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference, thereby avoiding the use of the same cooking method for foods with different moisture contents, and further ensuring the cooking effect of the cooking equipment on the food.

[0076] In some embodiments, the controller 115 is configured to adjust the working state of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, and is specifically configured as follows: when the moisture content of the food in the cooking cavity is between the target moisture content and the preset moisture content threshold, the auxiliary heating device and the first fan are controlled to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; the preset moisture content threshold is above the target moisture content; or, when the moisture content of the food in the cooking cavity is above the preset moisture content threshold, the auxiliary heating device and the first fan are controlled to start working, and the power of the second fan is increased by the first preset power until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; or, when the moisture content of the food in the cooking cavity is below the target moisture content, the steam generator is controlled to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

[0077] According to the above content, the present application controls the opening of one or more of the auxiliary heating device, the first fan and the steam generator according to the moisture content of the food, and adjusts the power of the second fan according to the moisture content of the food, thereby further avoiding the use of the same cooking method for foods with different moisture contents, and further ensuring the cooking effect of the cooking equipment on the food.

[0078] In some embodiments, the controller 115 is configured to adjust the working state of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, and is specifically configured to: when the moisture content of the food in the cooking cavity is between the target moisture content and the preset moisture content threshold, increase the heating time of the auxiliary heating device by a preset time, and / or increase the power of the auxiliary heating device by a second preset power until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; or, when the moisture content of the food in the cooking cavity is between the target moisture content and the preset moisture content threshold, increase the heating time of the auxiliary heating device by a preset time, and / or increase the power of the auxiliary heating device by a second preset power. When the moisture content of the food in the cooking cavity is above a preset moisture content threshold, the heating time of the auxiliary heating device is increased by the preset heating time, and / or the power of the auxiliary heating device is increased by a second preset power, and the power of the second fan is increased by the first preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; or, when the moisture content of the food in the cooking cavity is below the target moisture content, the heating time of the auxiliary heating device is reduced from the current heating time by the preset heating time, and / or the power of the auxiliary heating device is reduced by the second preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

[0079] According to the above content, the present application adjusts the power of one or more of the auxiliary heating device, the first fan and the second fan, and / or the working time according to the moisture content of the food, further avoiding the use of the same cooking method for foods with different moisture contents, and further ensuring the cooking effect of the cooking equipment on the food.

[0080] In some embodiments, the controller 115 is further configured to: identify the type of food in the cooking cavity through an identification device; determine the target moisture content corresponding to the food in the cooking cavity according to the type of food in the cooking cavity and a preset correspondence, and the preset correspondence is the correspondence between the type of food and the moisture content.

[0081] According to the above content, the present application identifies the type of food in the cooking cavity through an identification device, and determines the target moisture content corresponding to the food in the cooking cavity in combination with a preset correspondence, so that the operation of drying or humidifying the food in the cooking cavity can be determined according to the target moisture content of the food, thereby ensuring the cooking effect of the cooking equipment on the food.

[0082] In some embodiments, the controller 115 is further configured to control the cooking device to restore the cooking state indicated by the control instruction when the difference between the moisture content of the food in the cooking cavity obtained by the moisture sensor and the target moisture content is below a preset difference.

[0083] According to the above content, the present application restores the cooking state indicated by the control instruction when the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than the preset difference, that is, when the moisture content of the food in the cooking cavity is close to the target moisture content, thereby avoiding the moisture content of the food being too low due to excessive drying, or avoiding the moisture content of the food being too high due to excessive humidification, thereby further ensuring the cooking effect of the cooking equipment on the food.

[0084] In some embodiments, the controller 115 is also configured to: detect the temperature in the cooking cavity through a temperature detection device; when the temperature in the cooking cavity is above a preset temperature, adjust the auxiliary heating device and the first fan to a standby state, and increase the power of the second fan by a first preset power.

[0085] According to the above content, the present application detects the temperature in the cooking cavity through the temperature detection device when the cooking device is working, and judges the state of the cooking device according to the temperature in the cooking cavity. When the temperature in the cooking cavity is above the preset temperature, that is, when the temperature in the cooking cavity is too high, the auxiliary heating device and the first fan are adjusted to the standby state, and the power of the second fan is increased by the first preset power, thereby avoiding damage to the components of the cooking device due to the excessive temperature in the cooking cavity, improving the service life of the cooking device, and improving the safety of the cooking device.

[0086] It is understood that the structure illustrated in the embodiment of the present invention does not constitute a specific limitation on the cooking device. In other embodiments of the present application, the cooking device may include more or fewer components than shown in the figure, or combine some components, or separate some components, or arrange the components differently. The components shown in the figure may be implemented in hardware, software, or a combination of software and hardware.

[0087] The following is a detailed introduction to the embodiments of the present application in conjunction with the accompanying drawings.

[0088] The present application embodiment provides a control method for a cooking device, the method is applied to a controller, and the controller may be the controller 115 in the oven. Figure 6 As shown, taking the cooking device as an oven as an example, the control method provided in the embodiment of the present application may include the following steps:

[0089] S101. After receiving a control instruction to start cooking, obtain the moisture content of food in the cooking cavity.

[0090] S102. When the food in the cooking cavity does not meet the preset conditions, adjust the working state of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity.

[0091] Among them, the preset conditions are the conditions pre-set when the cooking equipment leaves the factory, and the preset conditions indicate that the moisture content of the food in the cooking cavity is the target moisture content corresponding to the type of food in the cooking cavity; the target moisture content corresponding to the type of food indicates the optimal moisture content that needs to be maintained for this type of food during cooking, for example, the optimal moisture content of a cake is 50%.

[0092] It can be understood that after receiving a control command to start cooking, when the food in the cooking cavity meets the preset conditions, that is, when the moisture content of the food in the cooking cavity is the target moisture content corresponding to the type of food in the cooking cavity, the food in the cooking cavity is cooked according to the cooking state indicated by the control command.

[0093] In some embodiments, when the user controls the oven to start working through the control panel, the oven receives a control instruction to start cooking, and at this time, the moisture content of the food in the cooking cavity is obtained. It is determined whether the moisture content of the food in the cooking cavity is the target moisture content corresponding to the type of food in the cooking cavity; when the food in the cooking cavity does not meet the preset conditions, that is, when the moisture content of the food in the cooking cavity is above the target moisture content or below the target moisture content, according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, the working state of one or more of the auxiliary heating device, the first fan, the second fan, and the steam generator is adjusted, so that the cooking device dries the food when the moisture content of the food in the cooking cavity is too high, and humidifies the food when the moisture content of the food in the cooking cavity is too low.

[0094] It should be understood that after receiving the control instruction to start cooking, if the food in the cooking cavity does not meet the preset conditions, that is, if the moisture content of the food in the cooking cavity is above the target moisture content or below the target moisture content, cooking the food in the cooking cavity according to the cooking state indicated by the control instruction may not achieve the expected cooking effect. At this time, according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, the working state of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator is adjusted, so that the food can be dried when the moisture content of the food in the cooking cavity is too high, and the food can be humidified when the moisture content of the food in the cooking cavity is too low. The cooking device adjusts the cooking state according to the moisture content of the food in the cooking cavity so that the food in the cooking cavity reaches the target moisture content, thereby improving the intelligence level of the cooking device, avoiding the use of the same cooking method for foods with different moisture contents, and further ensuring the cooking effect of the cooking device on the food.

[0095] In some embodiments, the working states of the auxiliary heating device and the first fan are different for different types of food.

[0096] Exemplarily, when cooking food with a high water content such as egg custard or cake, the auxiliary heating device and the first fan are in standby mode.

[0097] Exemplarily, when cooking food with a low moisture content such as French fries or fried chicken, the auxiliary heating device and the first fan are in operation.

[0098] It should be noted that the standby state means that the device is not currently running, but runs after receiving a control instruction. For example, the auxiliary heating device and the first fan are not running in the standby state, and are powered on and run after receiving a control instruction, switching to the running state.

[0099] Optional, see Figure 7 As shown, when the auxiliary heating device and the first fan are in the standby state, that is, when the cooking device is cooking food with a high moisture content, S102 can be specifically implemented as follows S1021:

[0100] S1021. When the moisture content of the food in the cooking cavity is between the target moisture content and a preset moisture content threshold, control the auxiliary heating device and the first fan to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

[0101] Among them, the preset moisture content threshold is pre-set for different types of food when the cooking equipment leaves the factory. For example, the preset moisture content threshold for cakes may be 70%, and the preset moisture content for French fries is 40%; the preset moisture content threshold is above the target moisture content, and the preset difference is pre-set when the cooking equipment leaves the factory. For example, the preset difference is 3%.

[0102] It should be noted that if the moisture content of the food is above the preset moisture content, it means that the moisture content of the food is too high and needs to be dried immediately. If the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference, it means that the moisture content of the food in the cooking cavity has reached the expected moisture content.

[0103] In some embodiments, during the operation of the cooking device, the moisture content of the food in the cooking cavity is obtained by a moisture sensor; when the moisture content of the food in the cooking cavity is between the target moisture content and a preset moisture content threshold, that is, when the moisture content of the food in the cooking cavity is high, the auxiliary heating device and the first fan are controlled to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference, so that excess moisture in the food in the cooking cavity can be baked out.

[0104] For example, the preset moisture content threshold is 50%, the target moisture content is 25%, and the preset difference is 3%. The moisture content of the food in the cooking cavity is 40% obtained by the moisture sensor, that is, the moisture content of the food in the cooking cavity is relatively high; at this time, the auxiliary heating device and the first fan are controlled to start working at powers of 500 watts and 15 watts respectively, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than 3%.

[0105] based on Figure 7 The illustrated embodiment brings at least the following beneficial effects: when the auxiliary heating device and the first fan are in standby mode and the moisture content of the food in the cooking cavity is high, the moisture content of the food in the cooking cavity is reduced by controlling the auxiliary heating device and the first fan to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below a preset difference, thereby avoiding the use of the same cooking method for foods with different moisture contents, and further ensuring the cooking effect of the cooking equipment on the food.

[0106] Optional, see Figure 8 As shown, when the auxiliary heating device and the first fan are in the standby state, S102 can also be specifically implemented as follows S1022:

[0107] S1022. When the moisture content of the food in the cooking cavity is above a preset moisture content threshold, control the auxiliary heating device and the first fan to start working, and increase the power of the second fan by a first preset power until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

[0108] The first preset power is preset when the cooking device leaves the factory. For example, the first preset power is 20 watts.

[0109] In some embodiments, during the operation of the cooking device, the moisture content of the food in the cooking cavity is obtained through a moisture sensor; when the moisture content of the food in the cooking cavity is above a preset moisture content threshold, that is, when the moisture content of the food in the cooking cavity is too high, the auxiliary heating device and the first fan are controlled to start working, and the power of the second fan is increased by a first preset power until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference, so that excess moisture in the food in the cooking cavity can be baked out.

[0110] For example, the preset moisture content threshold is 50%, the target moisture content is 25%, the preset difference is 3%, and the first preset power is 20 W. The moisture content of the food in the cooking cavity is 60% obtained by the moisture sensor, that is, the moisture content of the food in the cooking cavity is too high; at this time, the auxiliary heating device and the first fan are controlled to start working at 1 kW and 20 watts respectively, and the output power of the second fan is increased by 20 watts until the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than 3%.

[0111] based on Figure 8 The embodiment shown at least brings the following beneficial effects: when the auxiliary heating device and the first fan are in standby mode and the moisture content of the food in the cooking cavity is too high, the moisture content of the food in the cooking cavity is reduced by controlling the auxiliary heating device and the first fan to start working and increasing the power of the second fan to the first preset power. When the moisture content of the food is too high, the excess moisture in the food is dried out, avoiding the use of the same cooking method for foods with different moisture contents, improving the intelligence level of the cooking device, and further ensuring the cooking effect of the cooking device on the food.

[0112] Optional, see Fig. 9 As shown, when the auxiliary heating device and the first fan are in the standby state, S102 can also be specifically implemented as S1023 as follows:

[0113] S1023. When the moisture content of the food in the cooking cavity is below the target moisture content, control the steam generator to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below a preset difference.

[0114] In some embodiments, during the operation of the cooking device, the moisture content of the food in the cooking cavity is obtained through a moisture sensor; when the moisture content of the food in the cooking cavity is below the target moisture content, that is, when the moisture content of the food in the cooking cavity is low, the steam generator is controlled to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below a preset difference, so that the food in the cooking cavity obtains sufficient moisture.

[0115] For example, the target moisture content is 25% and the preset difference is 3%. The moisture content of the food in the cooking cavity is 15% obtained by the moisture sensor, that is, the moisture content of the food in the cooking cavity is low; at this time, the steam generator is controlled to start working at a power of 1 kW until the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than 3%.

[0116] based on Fig. 9The illustrated embodiment brings at least the following beneficial effects: when the auxiliary heating device and the first fan are in standby mode and the moisture content of the food in the cooking cavity is low, the steam generator is controlled to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below a preset difference, thereby increasing the moisture content of the food in the cooking cavity, avoiding the use of the same cooking method for foods with different moisture contents, improving the intelligence level of the cooking equipment, and further ensuring the cooking effect of the cooking equipment on the food.

[0117] In summary, see Fig.10 As shown, when the auxiliary heating device and the first fan are in standby mode, S102 provided in the embodiment of the present application can be specifically implemented as S1021, S1022 and S1023 according to different situations of the moisture content of the food in the cooking cavity.

[0118] Optional, see Fig.11 As shown, when the auxiliary heating device and the first fan are in operation, that is, when the cooking device is cooking food with a high moisture content, S102 can also be specifically implemented as S1024 as follows:

[0119] S1024. When the moisture content of the food in the cooking cavity is between the target moisture content and a preset moisture content threshold, the heating time of the auxiliary heating device is increased by a preset time, and / or the power of the auxiliary heating device is increased by a second preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

[0120] The preset time and the second preset power are preset when the cooking device leaves the factory. For example, the preset time is 10 minutes (minute, min), and the second preset power is 500 watts.

[0121] In some embodiments, during the operation of the cooking device, the moisture content of the food in the cooking cavity is obtained by a moisture sensor; when the moisture content of the food in the cooking cavity is between the target moisture content and a preset moisture content threshold, that is, when the moisture content of the food in the cooking cavity is high, the heating time of the auxiliary heating device is increased by a preset time, and / or the power of the auxiliary heating device is increased by a second preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference, so that excess moisture in the food in the cooking cavity is baked out.

[0122] Exemplarily, the preset moisture content threshold is 50%; the target moisture content is 25%; the preset difference is 3%; the current heating time is 20 minutes, the preset time is 10 minutes; the current power is 500 watts, and the second preset power is 500 watts. The moisture content of the food in the cooking cavity is 30% obtained by the moisture sensor, that is, the moisture content of the food in the cooking cavity is high; at this time, the heating time of the auxiliary heating device is increased by 10 minutes, and / or the power of the auxiliary heating device is increased by 500 watts, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than 3%.

[0123] based on Fig.11 The embodiment shown at least brings the following beneficial effects: when the auxiliary heating device and the first fan are in operation and the moisture content of the food in the cooking cavity is high, the cooking device can dry out the excess moisture of the food when the moisture content of the food in the cooking cavity is high by increasing the heating time of the auxiliary heating device by a preset time and / or increasing the power of the auxiliary heating device by a second preset power. When the moisture content of the food is too high, the excess moisture in the food is dried out in time, avoiding the use of the same cooking method for foods with different moisture contents, improving the intelligence level of the cooking device, and further ensuring the cooking effect of the cooking device on the food.

[0124] Optional, see Fig.12 As shown, when the auxiliary heating device and the first fan are in operation, S102 can also be specifically implemented as S1025 as follows:

[0125] S1025. When the moisture content of the food in the cooking cavity is above a preset moisture content threshold, the heating time of the auxiliary heating device is increased by the preset heating time, and / or the power of the auxiliary heating device is increased by a second preset power, and the power of the second fan is increased by a first preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

[0126] In some embodiments, during the operation of the cooking device, the moisture content of the food in the cooking cavity is obtained through a moisture sensor; when the moisture content of the food in the cooking cavity is above a preset moisture content threshold, that is, when the moisture content of the food in the cooking cavity is too high, the heating time of the auxiliary heating device is increased by the preset heating time, and / or the power of the auxiliary heating device is increased by a second preset power, and the power of the second fan is increased by the first preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference, so that excess moisture in the food in the cooking cavity is dried out.

[0127] Exemplarily, the preset moisture content threshold is 60%; the target moisture content is 30%; the preset difference is 5%; the current heating time is 10 minutes, the preset time is 10 minutes; the current power is 600 watts, the first preset power is 20 watts, and the second preset power is 600 watts. The moisture content of the food in the cooking cavity is 70% obtained by the moisture sensor, that is, the moisture content of the food in the cooking cavity is too high; at this time, the heating time of the auxiliary heating device is increased by 10 minutes, and / or the power of the auxiliary heating device is increased by 600 watts, and the power of the second fan is controlled to increase by 20 watts, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than 5%.

[0128] based on Fig.12 The embodiment shown at least brings the following beneficial effects: when the auxiliary heating device and the first fan are in operation and the moisture content of the food in the cooking cavity is too high, the difference between the moisture content of the food in the cooking cavity and the target moisture content is kept below the preset difference by increasing the heating time of the auxiliary heating device by the preset heating time, and / or increasing the power of the auxiliary heating device by the second preset power, and increasing the power of the second fan by the first preset power. When the moisture content of the food in the cooking cavity is too high, the above method is used to dry out the excess moisture of the food in the cooking cavity, avoiding the use of the same cooking method for foods with different moisture contents, improving the intelligence level of the cooking device, and further ensuring the cooking effect of the cooking device on the food.

[0129] Optional, see Fig.13 As shown, when the auxiliary heating device and the first fan are in operation, S102 can also be specifically implemented as S1026 as follows:

[0130] S1026. When the moisture content of the food in the cooking cavity is below the target moisture content, the heating time of the auxiliary heating device is reduced from the current heating time to the preset heating time, and / or the power of the auxiliary heating device is reduced to a second preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

[0131] In some embodiments, during the operation of the cooking device, the moisture content of the food in the cooking cavity is obtained through a moisture sensor; when the moisture content of the food in the cooking cavity is below the target moisture content, that is, when the moisture content of the food in the cooking cavity is low, the heating time of the auxiliary heating device is reduced from the current heating time to a preset heating time, and / or the power of the auxiliary heating device is reduced to a second preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference, so as to reduce moisture loss of the food in the cooking cavity.

[0132] Exemplarily, the preset moisture content threshold is 60%; the target moisture content is 30%; the preset difference is 2%; when the preset time is 10 minutes; the second preset power is 600 watts. The moisture content of the food in the cooking cavity is 20% obtained by the moisture sensor, that is, the moisture content of the food in the cooking cavity is too low; at this time, the heating time of the auxiliary heating device is reduced by 10 minutes, and / or the power of the auxiliary heating device is reduced by 600 watts, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than 2%.

[0133] based on Fig.13 The embodiment shown at least brings the following beneficial effects: when the auxiliary heating device and the first fan are in operation and the moisture content of the food in the cooking cavity is low, the difference between the moisture content of the food in the cooking cavity and the target moisture content is kept below the preset difference by reducing the heating time of the auxiliary heating device from the current heating time to the preset heating time and / or reducing the power of the auxiliary heating device to the second preset power. When the moisture content of the food in the cooking cavity is low, the above method is used to humidify the food in the cooking cavity, thereby avoiding the use of the same cooking method for foods with different moisture contents, and further ensuring the cooking effect of the cooking device on the food.

[0134] In summary, see Fig.14 As shown, when the auxiliary heating device and the first fan are in operation, S102 provided in the embodiment of the present application can be specifically implemented as S1024, S1025 and S1026 according to different situations of the moisture content of the food in the cooking cavity.

[0135] See also Fig.15 As shown, after the above S102, the embodiment provided by the present application may further include the following steps:

[0136] S103: When the difference between the moisture content of the food in the cooking cavity and the target moisture content is below a preset difference, controlling the cooking device to restore the cooking state indicated by the control instruction.

[0137] The cooking status indicated by the control instruction represents the working status of each component of the cooking device.

[0138] In some embodiments, during the operation of the cooking device, the moisture content of the food in the cooking cavity is detected in real time. When it is detected that the difference between the moisture content of the food in the cooking cavity and the target moisture content is below a preset difference, the various components of the cooking device are controlled to restore the cooking state indicated by the control instruction.

[0139] Exemplarily, after receiving the control instruction, the heating device is controlled to operate at a power of 1000 watts, and the second fan is controlled to operate at a power of 50 watts; because the moisture content of the food in the cooking cavity is relatively high, an auxiliary heating device and a first fan are added to start working at powers of 400 watts and 20 watts, respectively; further, after the cooking device has been working for a period of time, it is detected that the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than a preset difference; at this time, the cooking device is controlled to restore the cooking state indicated by the control instruction, that is, the auxiliary heating device and the first fan are controlled to stop working, and the heating device and the second fan are maintained in their current working state.

[0140] based on Fig.15 The illustrated embodiment brings at least the following beneficial effects: when the difference between the moisture content of the food in the cooking cavity and the target moisture content is less than the preset difference, that is, when the moisture content of the food in the cooking cavity is close to the target moisture content, the cooking state indicated by the control instruction is restored, avoiding continuing to humidify or dry the food after the moisture content of the food in the cooking cavity reaches the ideal state, further improving the intelligence level of the cooking equipment and ensuring the cooking effect of the cooking equipment on the food.

[0141] See also Fig.16 As shown, before obtaining the moisture content of the food in the cooking cavity through the moisture sensor, the embodiment of the present application further includes the following steps:

[0142] S201, identifying the type of food in the cooking chamber.

[0143] S202: Determine a target moisture content corresponding to the food in the cooking cavity according to the type of food in the cooking cavity and a preset corresponding relationship.

[0144] The preset corresponding relationship is preset when the cooking device leaves the factory, and the preset corresponding relationship is the corresponding relationship between the type of food and the moisture content. For example, the moisture content corresponding to tomatoes is 50%.

[0145] In some embodiments, after receiving a control command to start cooking, an image of the food in the cooking cavity is obtained, and the type of food in the cooking cavity is identified based on the image; based on the type of food in the cooking cavity and the correspondence between the preset food type and moisture content, the target moisture content corresponding to the food in the cooking cavity is determined.

[0146] For example, the moisture content of tomatoes is preset to be 50%, and the moisture content of potatoes is preset to be 30%. After receiving the control instruction to start cooking, an image of the food in the cooking cavity is obtained; the food in the cooking cavity is identified as tomatoes according to the image, and the target moisture content is determined to be 50%.

[0147] based on Fig.16The illustrated embodiment brings at least the following beneficial effects: during the operation of the cooking device, the type of food in the cooking cavity is identified, and the target moisture content corresponding to the food in the cooking cavity is determined in combination with a preset correspondence, so that the operation of drying or humidifying the food in the cooking cavity can be determined according to the target moisture content of the food, thereby ensuring the cooking effect of the cooking device on the food.

[0148] See also Fig.17 As shown, the embodiment provided by the present application may also include the following steps:

[0149] S301, detecting the temperature in the cooking cavity.

[0150] S302: When the temperature in the cooking cavity is above a preset temperature, the auxiliary heating device and the first fan are adjusted to a standby state, and the power of the second fan is increased by a first preset power.

[0151] In some embodiments, during the operation of the cooking device, the temperature in the cooking cavity is detected; when the temperature in the cooking cavity is above a preset temperature, that is, when the temperature in the cooking cavity is too high, the auxiliary heating device and the first fan are adjusted to standby mode, and the power of the second fan is increased by a first preset power to reduce the temperature in the cooking cavity.

[0152] Exemplarily, the preset temperature is 280 degrees Celsius, and the first preset power is 20 watts. During the operation of the cooking device, the temperature in the cooking cavity is detected to be 300 degrees Celsius. At this time, the temperature in the cooking cavity is greater than 280 degrees Celsius, that is, the temperature in the cooking cavity is too high; the auxiliary heating device and the first fan are adjusted to the standby state, and the power of the second fan is increased by 20 watts, so that the temperature in the cooking cavity is reduced.

[0153] based on Fig.17 The embodiment shown at least brings the following beneficial effects: when the cooking device is working, the temperature in the cooking cavity is detected, and the state of the cooking device is judged according to the temperature in the cooking cavity. When the temperature in the cooking cavity is above the preset temperature, that is, when the temperature in the cooking cavity is too high, the auxiliary heating device and the first fan are adjusted to the standby state, and the power of the second fan is increased by the first preset power, thereby avoiding damage to the components of the cooking device due to the excessive temperature in the cooking cavity, and improving the service life, safety and intelligence level of the cooking device.

Claims

1. A cooking device, comprising: The box body is provided with a cooking cavity for taking in and putting in food; a door body, which, when in a closed state, covers the cooking cavity opening and forms a cooking cavity with the box body; It is characterized by further comprising: A moisture sensor, used to detect the moisture content of food placed in the cooking cavity; Auxiliary heating device; a first fan, used to blow the heat generated by the auxiliary heating device into the cooking cavity; a second fan, used to dissipate heat from the cooking cavity; a steam generator for increasing the humidity in the cooking cavity; The controller is configured as: After receiving a control instruction to start cooking, obtaining the moisture content of the food in the cooking cavity through the moisture sensor; When the food in the cooking cavity does not satisfy a preset condition, the working states of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator are adjusted according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, so that the difference between the moisture content of the food in the cooking cavity and the target moisture content is below a preset difference; the preset condition indicates that the moisture content of the food in the cooking cavity is the target moisture content corresponding to the type of food in the cooking cavity.

2. The cooking device according to claim 1, characterized in that: The controller, when configured to adjust the working state of one or more of the auxiliary heating device, the first fan, the second fan, and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, is specifically configured as follows: When the moisture content of the food in the cooking cavity is between the target moisture content and a preset moisture content threshold, the auxiliary heating device and the first fan are controlled to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; the preset moisture content threshold is above the target moisture content; or, When the moisture content of the food in the cooking cavity is above the preset moisture content threshold, the auxiliary heating device and the first fan are controlled to start working, and the power of the second fan is increased by a first preset power until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; or When the moisture content of the food in the cooking cavity is below the target moisture content, the steam generator is controlled to start working until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

3. The cooking device according to claim 1, characterized in that: The controller, when configured to adjust the working state of one or more of the auxiliary heating device, the first fan, the second fan, and the steam generator according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, is specifically configured as follows: When the moisture content of the food in the cooking cavity is between the target moisture content and the preset moisture content threshold, the heating time of the auxiliary heating device is increased by a preset time, and / or the power of the auxiliary heating device is increased by a second preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; or When the moisture content of the food in the cooking cavity is above the preset moisture content threshold, the heating time of the auxiliary heating device is increased by the preset heating time, and / or the power of the auxiliary heating device is increased by the second preset power, and the power of the second fan is increased by the first preset power, until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; or When the moisture content of the food in the cooking cavity is below the target moisture content, the heating time of the auxiliary heating device is reduced from the current heating time to a preset heating time, and / or the power of the auxiliary heating device is reduced by a second preset power until the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference.

4. The cooking device according to claim 1, characterized in that: The cooking device also includes: an identification device for detecting the type of food in the cooking cavity; Before obtaining the moisture content of the food in the cooking cavity through the moisture sensor, the controller is further configured to: identifying the type of food in the cooking cavity by the identification device; The target moisture content of the food in the cooking cavity is determined according to the type of food in the cooking cavity and a preset corresponding relationship, wherein the preset corresponding relationship is a corresponding relationship between the type of food and the moisture content.

5. The cooking device according to claim 2 or 3, characterized in that: The controller is also configured to: When the difference between the moisture content of the food in the cooking cavity obtained by the moisture sensor and the target moisture content is below the preset difference, the cooking device is controlled to restore the cooking state indicated by the control instruction, where the cooking state represents the working state of each component of the cooking device.

6. The cooking device according to any one of claims 1 to 4, characterized in that: The cooking device also includes: a temperature detection device, electrically connected to the controller, for detecting the temperature in the cooking cavity; The controller is configured to: Detecting the temperature in the cooking cavity by the temperature detection device; When it is detected that the temperature in the cooking cavity is above a preset temperature, the auxiliary heating device and the first fan are adjusted to a standby state, and the power of the second fan is increased by the first preset power.

7. A method for controlling a cooking device, characterized in that: The method comprises: After receiving a control instruction to start cooking, obtaining the moisture content of the food in the cooking cavity; When the food in the cooking cavity does not satisfy a preset condition, the working states of one or more of the auxiliary heating device, the first fan, the second fan and the steam generator are adjusted according to the moisture content of the food in the cooking cavity and the target moisture content corresponding to the food in the cooking cavity, so that the difference between the moisture content of the food in the cooking cavity and the target moisture content is below the preset difference; the preset condition indicates that the moisture content of the food in the cooking cavity is the target moisture content corresponding to the type of food in the cooking cavity.

8. The method according to claim 7, characterized in that Before obtaining the moisture content of the food in the cooking cavity, the method further includes: identifying the type of food in the cooking cavity; The target moisture content of the food in the cooking cavity is determined according to the type of food in the cooking cavity and a preset corresponding relationship, wherein the preset corresponding relationship is a corresponding relationship between the type of food and the moisture content.

9. The method according to claim 7, characterized in that: The method further comprises: When the difference between the moisture content of the food in the cooking cavity and the target moisture content is obtained to be below the preset difference, the cooking device is controlled to restore the cooking state indicated by the control instruction, where the cooking state represents the working state of each component of the cooking device.

10. The method according to claim 7, characterized in that The method further comprises: detecting the temperature in the cooking cavity; When it is detected that the temperature in the cooking cavity is above a preset temperature, the auxiliary heating device and the first fan are adjusted to a standby state, and the power of the second fan is increased by a first preset power.

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