Cooking utensil and cleaning control method thereof

Abstract

The invention discloses a cooking utensil and a cleaning control method thereof. The method comprises the steps that the opening and closing state of a door body of the cooking utensil is obtained; acquiring humidity data in the cooking cavity after the cooking utensil is converted from the door opening state to the door closing state; and determining whether moisture exists according to the humidity data. The residual moisture is detected by combining the opening and closing state of the door body of the cooking utensil and the humidity data in the cooking cavity, sanitation hidden dangers such as rotting and mould breeding in the cooking cavity caused by low detection precision of the residual moisture of the cooking utensil are avoided, the data detection precision is high, and the user experience can be improved.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking utensil control, and in particular to a cooking utensil and a cleaning control method thereof. Background Art

[0002] A steam oven is a kitchen appliance that converts water into high-temperature steam through a heating plate to steam cook food. During the cooking process, residual moisture may remain in the cooking cavity due to heat preservation or contact with cold food. After cooking, users often take out the food first and wait for the steam oven to cool down before cleaning the cooking appliance. If the user closes the door of the cooking appliance at this time, it is easy to forget to clean it.

[0003] In the prior art, the residual water is usually treated in the following ways:

[0004] First, when the sensor detects that the steam content in the cooking cavity is high, the automatic drying function is turned on, which has the following problems: the residual water of the mixed oil juice is easily dried directly to form an oil mark on the bottom of the cooking cavity, and the oil mark can only be self-dissolved at a temperature above 400°C, and it is more difficult to clean after multiple dryings; in addition, after a period of time after cooking, the residual water in the cooking cavity enters a condensation state. Due to the limitation of the sensor detection accuracy, the residual water in the condensation state cannot be detected, resulting in misjudgment of the cleaning program;

[0005] Secondly, a drainage hole is opened at the bottom of the cooking cavity, and the residual water at the bottom is pumped back to the water tank after cooking. This has the following problems: a double water tank structure needs to be set up inside the steam oven, and the structural complexity and cost are relatively high. If a single water tank structure is used, the residual water is pumped back to the cooking water tank, then the pumped back water will affect the remaining clean water in the water tank and cannot be used for cooking. In addition, the water tank cannot be completely cleaned, and the cleaning effect is poor. Summary of the invention

[0006] The present invention provides a cooking utensil and a cleaning control method thereof, so as to solve the problem that the existing cooking utensil has low detection accuracy for residual moisture generated after cooking, affects the cleaning effect, and has hygienic hidden dangers, and can improve the residual moisture detection accuracy.

[0007] According to one aspect of the present invention, a cleaning control method for a cooking appliance is provided, comprising: obtaining a door switch state of the cooking appliance; obtaining humidity data in a cooking cavity after the cooking appliance switches from an open door state to a closed door state; and determining the presence of residual moisture based on the humidity data.

[0008] Optionally, before obtaining the humidity data in the cooking cavity after the cooking utensil switches from an open-door state to a closed-door state, the cleaning control method also includes: obtaining a first duration of the cooking utensil in an open-door state; comparing the first duration with a first time length, and starting humidity data collection when the first duration is less than or equal to the first time length; wherein the first time length is equal to the heat maintenance time in the open-door state.

[0009] Optionally, the first duration includes the sum of door opening times of multiple intervals of performing the door opening operation.

[0010] Optionally, determining whether there is residual moisture according to the humidity data includes: obtaining a humidity change trend of the cooking cavity, and no longer detecting residual moisture when the humidity change trend is in a stage of increasing and then decreasing.

[0011] Optionally, determining whether residual moisture exists based on humidity data also includes: obtaining geographic location information of the cooking appliance; determining a first threshold value based on the geographic location information; obtaining the oxygen content of at least one sampling point within a preset time period; and determining that residual moisture exists when the oxygen content is less than or equal to the first threshold value.

[0012] Optionally, the cooking appliance cleaning control method further includes: when there is residual moisture in the cooking cavity, issuing a residual moisture cleaning reminder message.

[0013] Optionally, the cooking appliance cleaning control method also includes: when a residual moisture cleaning reminder message is issued and the cooking appliance is changed from a closed door state to an open door state, residual moisture is no longer detected; and / or, when the cooking appliance maintains a closed door state and the duration of the residual moisture cleaning reminder message reaches a second time length, residual moisture is no longer detected.

[0014] Optionally, the residual moisture cleaning reminder information adopts any of the following: a local text reminder, a local graphic reminder, a local sound and light reminder or a remote reminder message.

[0015] Optionally, the cleaning control method of the cooking appliance also includes: obtaining thermal data of the cooking cavity with the door closed, and stopping humidity data collection when the thermal data does not meet preset moisture evaporation conditions; or the humidity data does not increase within a preset time; or when residual moisture is diagnosed.

[0016] In a second aspect, an embodiment of the present invention provides a cooking appliance, comprising: a cooking cavity for placing food to be cooked; a door control component for obtaining the switch state of the door of the cooking appliance; a detection module, at least for detecting humidity data in the cooking cavity after the cooking appliance is switched from an open door state to a closed door state; and a control module, at least for determining whether there is residual moisture based on the humidity data.

[0017] The technical solution of the embodiment of the present invention obtains the humidity data in the cooking cavity after the cooking appliance is switched from an open-door state to a closed-door state, and judges whether there is residual moisture in the cooking cavity based on the humidity data. This solves the problem that the existing cooking appliances have low detection accuracy for residual moisture generated after cooking, which affects the cleaning effect and poses a health hazard. It can improve the residual moisture detection accuracy and enhance the user experience.

[0018] It should be understood that the contents described in this section are not intended to identify the key or important features of the embodiments of the present invention, nor are they intended to limit the scope of the present invention. Other features of the present invention will become easily understood through the following description. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0020] Figure 1 A flowchart of a cooking utensil cleaning control method provided in Embodiment 1 of the present invention;

[0021] Figure 2 A schematic diagram of a change curve of humidity data in a cooking cavity provided in the first embodiment of the present invention;

[0022] Figure 3 A flowchart of another cooking utensil cleaning control method provided in Embodiment 1 of the present invention;

[0023] Figure 4 A flow chart of a cleaning control method based on humidity data provided in Embodiment 1 of the present invention;

[0024] Figure 5 A flow chart of a cleaning control method based on humidity change trend provided in Example 1 of the present invention;

[0025] Figure 6 A flowchart of a cleaning reminder method based on humidity data provided in Example 1 of the present invention;

[0026] Figure 7 A flowchart of another cooking utensil cleaning control method provided in the first embodiment of the present invention;

[0027] Figure 8 This is a schematic diagram of the structure of a cooking utensil provided in Embodiment 2 of the present invention. DETAILED DESCRIPTION

[0028] In order to enable those skilled in the art to better understand the scheme of the present invention, the technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0029] It should be noted that the terms "first", "second", etc. in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchanged where appropriate, so that the embodiments of the present invention described herein can be implemented in an order other than those illustrated or described herein. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units that are clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0030] Embodiment 1

[0031] Figure 1 This is a flow chart of a cooking utensil cleaning control method provided in Embodiment 1 of the present invention. This embodiment is applicable to application scenarios where a user opens and closes a door after cooking. This method can be executed by a cleaning control device, which can be implemented in the form of hardware and / or software. The cleaning control device can be configured in an electronic device or a cooking utensil. Figure 1 As shown, the cleaning control method of the cooking utensil comprises:

[0032] S1: Get the door switch status of the cooking appliance.

[0033] The door switch state includes an open state and a closed state. In some embodiments, in the open state, the user takes out food from the cooking cavity but does not clean the cooking cavity. In other embodiments, in the open state, the user takes out food from the cooking cavity and cleans the cooking cavity at the same time.

[0034] In this embodiment, the door control component can be used to detect the opening and closing actions of the oven door of the cooking appliance. In some embodiments, the door control component is also used to control the opening or closing of the oven door of the cooking appliance and record the duration of the cooking appliance in the open and closed states.

[0035] S2: Acquire humidity data in the cooking cavity after the cooking appliance switches from the door-open state to the door-closed state.

[0036] The humidity data is used to characterize the change of water vapor in the cooking cavity after the door is opened and closed. In this embodiment, the transition from the open door state to the closed door state represents the execution of the opening and closing operations in a short period of time. Preferably, after the short period of time, the temperature in the cooking cavity is such that the residual moisture is converted into water vapor.

[0037] Optionally, the humidity data includes at least one of the following: oxygen content or steam content. The oxygen content indicates the proportion of oxygen in the cooking cavity, and the net value of oxygen can be collected by an oxygen sensor; the steam content indicates the proportion of steam in the cooking cavity, and the net value of steam can be collected by a high-temperature resistant humidity sensor. Specifically, after the cooking appliance switches from an open door state to a closed door state, the control sensor (such as an oxygen sensor and / or a humidity sensor) starts working and collects humidity data (such as oxygen content and / or steam content) for a period of time based on a preset sampling frequency.

[0038] In the present application, the steam content is negatively correlated with the oxygen content, that is, the higher the oxygen content in the cooking chamber, the lower the corresponding steam content. In some embodiments, the steam content and the oxygen content satisfy the following formula 1:

[0039]

[0040] Wherein, MO represents the oxygen content in the cooking cavity; RH represents the steam content in the cooking cavity; and k represents the oxygen content in dry air at any altitude. Preferably, when the altitude is zero, k can be configured to be 20.95%; for every 100 meters increase in altitude, the corresponding value of k decreases by 0.16%.

[0041] For example, Figure 2A schematic diagram of a change curve of humidity data in a cooking cavity provided in the first embodiment of the present invention. The horizontal axis represents the cooking time t of the cooking cavity, and its unit can be set to h; the vertical axis represents the oxygen content MO, and its unit can be set to %. At t0, the cooking appliance starts the steaming function, the oxygen content MO in the cooking cavity drops rapidly, and the corresponding steam content rises rapidly; at t1, the cooking is finished and the user performs the door opening operation, the oxygen content MO in the cooking cavity rises rapidly, and the corresponding steam content drops rapidly; at t2, the user performs the door closing operation, at this time, the cooking cavity is at a higher temperature, the residual moisture in the cooking cavity will continue to be converted into water vapor, the oxygen content MO drops, and the corresponding steam content increases. As time passes after the cooking is finished, the temperature in the cooking cavity gradually cools down, and the oxygen content MO in the cooking cavity gradually returns to the normal oxygen content in the environment of the cooking appliance. Preferably, the duration between t0 and t0 (i.e., the running time of the steaming function of the cooking appliance) can be set to 15 minutes; the duration between t1 and t2 (i.e., the duration in the door opening state) can be set to 4 minutes.

[0042] S3: Determine whether residual moisture is present based on the humidity data.

[0043] Wherein, determining whether there is residual moisture according to the humidity data includes: judging whether there is residual moisture in the cooking cavity according to the net value or the change rate of the humidity data.

[0044] Specifically, see Figure 2 As shown, after cooking is finished, the door switch state of the cooking appliance is detected. If the door opening and closing operations are performed in a short time, the humidity data (such as oxygen content or steam content) in the cooking cavity in the closed state is obtained. If the oxygen content is low (such as lower than a preset oxygen content threshold) in the closed state after the door is opened, or the steam content is high (such as higher than a preset steam content threshold), or the oxygen content change rate is large (such as higher than a preset change rate threshold), or the steam content change rate is large (such as higher than a preset change rate threshold), then it is determined that there is residual moisture in the cooking cavity; if the oxygen content is high (such as higher than a preset oxygen content threshold), or the steam content is low (such as lower than a preset steam content threshold), or the oxygen content change rate is small (such as lower than a preset change rate threshold), or the steam content change rate is small (such as lower than a preset change rate threshold) in the closed state, then it is determined that there is no residual moisture in the cooking cavity. By obtaining the humidity data inside the cooking cavity when the door of the cooking appliance is closed after being opened for a short time, it is diagnosed whether there is residual moisture in the cooking cavity. This solves the problem that the existing cooking appliances have low detection accuracy of residual moisture generated after cooking, which affects the cleaning effect and poses a health hazard. It can improve the residual moisture detection accuracy and enhance the user experience.

[0045] Optionally, Figure 3A flow chart of another cleaning control method for a cooking utensil provided in the first embodiment of the present invention. In this embodiment, before obtaining the humidity data in the cooking cavity after the cooking utensil switches from the door-open state to the door-closed state, the cleaning control method further includes: obtaining a first duration of the cooking utensil in the door-open state, comparing the first duration with the first duration, and starting humidity data collection when the first duration is less than or equal to the first duration; wherein the first duration is equal to the thermal state maintenance time in the door-open state. wherein the thermal state maintenance time in the door-open state represents the maximum time that the temperature in the cooking cavity can convert residual moisture into water vapor in the door-open state. preferably, the first duration can be set to any value greater than or equal to 20 minutes and less than or equal to 60 minutes.

[0046] In some embodiments, the first duration may be the interval between the first door opening operation and the first door closing operation, or the first duration may be the sum of the door opening times of multiple door opening operations performed at intervals. Figure 2 As shown, the first duration is the duration between time t1 and time t2.

[0047] See also Figure 3 As shown, the cleaning control method specifically includes the following steps:

[0048] S301: Cooking is finished.

[0049] S302: Obtain the door switch status of the cooking appliance.

[0050] S303: Determine whether the cooking appliance performs a door opening operation.

[0051] If the cooking appliance performs the door opening operation, step S304 is executed; if the cooking appliance does not perform the door opening operation, step S304' is executed.

[0052] S304: Start recording the duration of the cooking appliance being in the door-open state.

[0053] S304': remind the user that cooking is complete and the food can be taken out. Return to step S302.

[0054] S305: When it is detected that the cooking appliance performs a door closing operation, a first duration of the cooking appliance in the door open state is obtained.

[0055] The first duration may be a single door opening time or the sum of the door opening times of multiple door opening operations performed at intervals.

[0056] S306: Determine whether the first duration is greater than the first time length.

[0057] If the first duration is greater than the first time length (for example, 30 minutes), step S307' is executed; if the first duration is less than or equal to the first time length (for example, 30 minutes), step S307 is executed.

[0058] S307': No longer detect residual moisture.

[0059] S307: Start humidity data collection.

[0060] Among them, humidity data collection is used to collect humidity data in the cooking cavity when the door is closed.

[0061] S308: Determine whether there is residual moisture according to the humidity data.

[0062] Specifically, after cooking is finished, the door control component detects whether the cooking appliance performs a door opening operation. If the door opening operation is not performed, that is, the cooking appliance does not enter the door opening state, the user is reminded that cooking is completed and the food can be taken out until the cooking appliance enters the door opening state; if the door opening operation is performed, that is, the cooking appliance enters the door opening state, the duration of the cooking appliance in the door opening state begins to be recorded. After the user performs the door closing operation, the first duration in the door opening state is recorded. When the first duration exceeds the first duration, it is determined that the temperature in the cooking cavity is basically cooled down. Even if the oven door is closed, the residual water in the cooking cavity will not be heated and converted into water vapor. In addition, when the door is opened for a long time, the user can see the residual water accumulation. When the door is closed, the temperature in the cooking cavity has cooled down, and it is generally cleaned at the same time. Therefore, when the first duration exceeds the first duration, the residual moisture is no longer detected; when the first duration is less than or equal to the first duration, the control sensor starts the humidity data acquisition operation, and continuously records the humidity data (such as oxygen content and / or steam content) for a period of time based on the preset sampling frequency to diagnose whether there is residual moisture in the cooking cavity. By monitoring the duration between the door opening operation and the door closing operation, the residual moisture strategy is exited when the door is opened for a long time, so as to avoid the humidity data under the condition of long-term door opening affecting the residual moisture detection results.

[0063] Optionally, Figure 4A flow chart of a cleaning control method based on humidity data provided in the first embodiment of the present invention. In this embodiment, the humidity data is oxygen content. Determining whether there is residual moisture according to the humidity data includes: obtaining geographical location information of the cooking appliance; determining a first threshold value according to the geographical location information; obtaining the oxygen content of at least one sampling point within a preset time period; and determining that there is residual moisture when the oxygen content is less than or equal to the first threshold value. Wherein, the preset time period is established based on the time required for the residual water to be converted from liquid to gaseous state when cooking is finished and the door is closed. Preferably, the preset time period can be a time period between 30 seconds after the door closing operation and 2 minutes after the door closing operation. The first threshold value is established based on the oxygen content fluctuation value in the cooking cavity when the user wipes the cooking cavity with a wet rag in a hot state and closes the door. Exemplarily, if the minimum oxygen content in the cooking cavity is 20.2% when the user wipes the cooking cavity with a wet rag in a hot state and closes the door, the first threshold value can be set to 19.5%.

[0064] Optionally, the geographic location information includes, but is not limited to: the latitude and longitude and the altitude of the location of the cooking appliance. The first threshold is negatively correlated with the altitude of the location of the cooking appliance, that is, the higher the altitude of the location of the cooking appliance, the lower the first threshold. Specifically, the first threshold is established based on the oxygen content in the dry air of the location of the cooking appliance or the oxygen content in the air with a small amount of water vapor. Preferably, if the oxygen content in the dry air of the location of the cooking appliance is defined as MO0, the first threshold can be set to any value greater than or equal to MO0-1.5 and less than or equal to MO0-0.5. Exemplarily, if the oxygen content in the dry air of the location of the cooking appliance is about 20.7%, the first threshold can be set to 19.5%. Preferably, the value of the first threshold decreases by 0.16% for every 100 meters increase in the altitude of the location of the cooking appliance.

[0065] See also Figure 4 As shown, taking the humidity data as oxygen content as an example, the cleaning control method of the present application specifically includes the following steps:

[0066] S401: Cooking is finished.

[0067] S402: Obtain the door switch status of the cooking appliance.

[0068] S403: After the cooking appliance switches from the door-open state to the door-closed state, the oxygen content in the cooking cavity is collected based on a preset sampling frequency.

[0069] S404: Acquire geographic location information of the cooking appliance, and determine a first threshold value according to the geographic location information.

[0070] S405: Obtaining the oxygen content of at least one sampling point within a preset time period.

[0071] S406: Determine whether the oxygen content within a preset time period is less than or equal to a first threshold.

[0072] If any oxygen content within the preset time period is less than or equal to the first threshold, step S407 is executed; if the oxygen content within the preset time period is greater than the first threshold, step S408 is executed.

[0073] S407: Determine whether there is residual moisture.

[0074] S408: No longer detect residual moisture.

[0075] Specifically, after cooking is finished and the user performs the door opening and closing operations, the oxygen content in the cooking cavity is collected based on a preset sampling frequency, and the oxygen content of at least one sampling point within a preset time period (such as the time period between 30 seconds after the door closing operation and 2 minutes after the door closing operation) is read. If any oxygen content within the preset time period is less than or equal to a first threshold, it is determined that there is residual moisture in the cooking cavity; if all oxygen contents within the preset time period are greater than the first threshold, it is determined that there is no residual moisture in the cooking cavity, and residual moisture is no longer detected. Detecting residual moisture by reading the oxygen content within the initial time period of the door closing operation is conducive to improving detection accuracy.

[0076] Optionally, determining whether there is residual moisture based on the humidity data includes: obtaining the humidity change trend of the cooking cavity, and when the humidity change trend is in a rising and then falling stage, no longer detecting the residual moisture

[0077] Optionally, Figure 5 This is a flow chart of a cleaning control method based on humidity change trend provided in the first embodiment of the present invention. In this embodiment, the humidity data may be oxygen content or steam content. Figure 5 As shown, the cleaning control method of the present application includes:

[0078] S501: Cooking is finished.

[0079] S502: Obtain the door switch status of the cooking appliance.

[0080] S503: After the cooking appliance switches from the door-open state to the door-closed state, humidity data in the cooking cavity is collected based on a preset sampling frequency.

[0081] S504: Obtain humidity data of at least three consecutive sampling points, and identify a humidity change trend of the cooking cavity according to the humidity data.

[0082] S505: When the humidity change trend is in the rising and then falling stage, the residual moisture is no longer detected.

[0083] Specifically, taking the humidity data as oxygen content as an example, if the oxygen content of at least three consecutive sampling points increases successively, for example, the oxygen content of the i-th sampling point is greater than the oxygen content of the i-1-th sampling point, and the oxygen content of the i+1-th sampling point is greater than the oxygen content of the i-th sampling point, then it is determined that the humidity change trend is in the stage of first rising and then falling, and residual moisture is no longer detected. By detecting the rise in oxygen content data and ending the reminder strategy in advance, invalid data detection is avoided, the execution cycle of the cleaning control strategy is shortened, and hardware and software resources are saved.

[0084] Taking the humidity data as steam content as an example, if the steam content of at least three consecutive sampling points decreases in sequence, for example, the steam content of the i-th sampling point is less than the steam content of the i-1-th sampling point, and the steam content of the i+1-th sampling point is less than the steam content of the i-th sampling point, then it is determined that the humidity change trend is in the stage of first rising and then falling, and the residual moisture is no longer detected. By detecting the continuous decline of steam content and ending the reminder strategy in advance, invalid data detection is avoided, the execution cycle of the cleaning control strategy is shortened, and hardware and software resources are saved.

[0085] Figure 6 This is a flow chart of a cleaning reminder method based on humidity data provided by Embodiment 1 of the present invention. Figure 6 As shown, the cooking utensil cleaning reminder method of the present application includes the following steps:

[0086] S601: Cooking is finished.

[0087] S602: Obtain the door switch status of the cooking appliance.

[0088] S603: Acquire humidity data in the cooking cavity after the cooking appliance switches from the door-open state to the door-closed state.

[0089] S604: Determine whether there is residual moisture based on the humidity data.

[0090] S605: When there is residual moisture in the cooking cavity, a residual moisture cleaning reminder message is issued.

[0091] In some embodiments, the residual moisture cleaning reminder information adopts any of the following: local graphic reminder (for example, displaying cleaning text or lighting up the cleaning icon), local sound and light reminder (for example, lighting up the cleaning indicator light or playing a reminder sound) or remote reminder message. In some embodiments, a display component provided on the cooking utensil may be used to display local graphic reminders and / or local sound and light reminders. Among them, the display component includes but is not limited to: a display screen. In other embodiments, a remote reminder message may be pushed to a terminal device via wireless transmission technology. Among them, the terminal device includes but is not limited to: a smart phone, a laptop computer, a desktop computer or a wearable smart device.

[0092] See also Figure 6 As shown, the cooking utensil cleaning control method of the present application also includes:

[0093] S606: When the residual moisture cleaning reminder message is issued and the cooking appliance is switched from the door-closed state to the door-open state, the residual moisture is no longer detected.

[0094] See also Figure 6 As shown, the cooking utensil cleaning control method of the present application also includes:

[0095] S607: When the cooking appliance remains in the closed state and the duration of the residual moisture cleaning reminder message reaches a second time period, the residual moisture is no longer detected.

[0096] The second duration is established based on empirical data, and its specific value is not limited. Preferably, the second duration can be set to 30 seconds.

[0097] Specifically, after the residual moisture cleaning reminder message is sent, the door switch state of the cooking appliance is continuously detected. If the cooking appliance has a door opening operation, that is, the cooking appliance changes from a closed door state to an open door state, the residual moisture is no longer detected; if the cooking appliance has not a door opening operation, that is, the cooking appliance remains in a closed door state, when the duration of the residual moisture cleaning reminder message reaches a second time length (for example, 30 seconds), the residual moisture is no longer detected and the reminder message is turned off. The cleaning reminder is terminated by triggering the door opening operation or the reminder duration, thus realizing a closed loop of the cleaning reminder strategy, avoiding the continuous issuance of reminder messages for a long time, and improving the user experience.

[0098] Optionally, Figure 7 This is a flowchart of another cooking utensil cleaning control method provided in Embodiment 1 of the present invention, see Figure 7 As shown, the cooking utensil cleaning control method of the present application also includes:

[0099] S701: Obtain the door switch status of the cooking appliance.

[0100] S702: Acquire humidity data in the cooking cavity after the cooking appliance switches from the door-open state to the door-closed state and thermal state data of the cooking cavity in the door-closed state.

[0101] In this embodiment, the thermal state data of the cooking cavity in the closed door state includes but is not limited to at least one of the following: thermal state maintenance time in the closed door state or thermal state temperature in the closed door state. The thermal state indicates a state in which liquid water can be converted into water vapor.

[0102] S703: Determine whether there is residual moisture based on the humidity data.

[0103] S704: When the thermal data does not meet the preset moisture evaporation condition; or the humidity data does not increase within the preset time; or when residual moisture is diagnosed, stop collecting humidity data.

[0104] In this embodiment, the preset water evaporation condition includes but is not limited to at least one of the following: the hot state maintenance time in the closed door state is less than or equal to the upper limit threshold of the hot state maintenance time, or the hot state temperature in the closed door state is greater than or equal to the lower limit threshold of the hot state temperature. Preferably, the upper limit threshold of the hot state maintenance time of the cooking cavity in the closed door state can be set to 60 minutes.

[0105] Specifically, in the closed state, the control sensor starts collecting humidity data and starts collecting thermal data of the cooking cavity in the closed state. If the thermal data meets the preset water evaporation conditions, the temperature in the cooking cavity can convert liquid water into water vapor. Accordingly, the humidity data (such as oxygen content or steam content) in the cooking cavity will fluctuate greatly, and humidity data and thermal data are continuously collected. When the thermal maintenance time in the closed state is greater than the upper limit threshold of the thermal maintenance time, or the thermal temperature in the closed state is less than the lower limit threshold of the thermal temperature, or the humidity data does not increase within a preset time (for example, 10 seconds), or when the presence of residual moisture is diagnosed, the humidity data collection is stopped, and the thermal data collection is stopped at the same time. By configuring the data collection stop strategy, it is avoided that the detection element continues to work and cause waste of resources.

[0106] Embodiment 2

[0107] Based on the same inventive concept, a second embodiment of the present invention provides a cooking utensil that can execute the cleaning reminder method provided in the above embodiment and has corresponding functional modules and beneficial effects for executing the method.

[0108] Figure 8 This is a schematic diagram of the structure of a cooking appliance provided in the third embodiment of the present invention. As shown in FIG. B, the cooking appliance includes: a cooking cavity 101, a door control component 102, a detection module 103 and a control module ( Figure 8 not shown).

[0109] Among them, the cooking cavity 101 is used to place food to be cooked; the door control component 102 is used to detect the switch state of the door of the cooking appliance; the detection module 103 is at least used to obtain the humidity data in the cooking cavity after the cooking appliance is switched from an open state to a closed state; the control module is at least used to determine whether there is residual moisture based on the humidity data.

[0110] In some embodiments, the door control component 102 is also used to control the opening or closing of the oven door of the cooking appliance, and record the duration of the cooking appliance in the door open state and the door closed state.

[0111] Optionally, the cooking appliance of the present application also includes: a timing module for obtaining a first duration of the cooking appliance in a door-open state, and the control module is also configured to compare the first duration with a first time length, and when the first duration is less than or equal to the first time length, control the detection module 103 to start humidity data collection; wherein the first time length is equal to the hot state maintenance time in the door-open state.

[0112] Optionally, the first duration includes the sum of door opening times of multiple intervals of performing the door opening operation.

[0113] Optionally, the control module of the present application is configured to: obtain the humidity change trend of the cooking cavity, and no longer detect residual moisture when the humidity change trend is in a rising and then falling stage.

[0114] Optionally, the control module of the present application is also configured to: obtain geographic location information of the cooking appliance; determine a first threshold value based on the geographic location information; obtain the oxygen content of at least one sampling point within a preset time period; and determine that there is residual moisture when the oxygen content is less than or equal to the first threshold value.

[0115] Optionally, the control module of the present application is further configured to: when there is residual moisture in the cooking cavity, issue a residual moisture cleaning reminder message.

[0116] Optionally, the residual moisture cleaning reminder information adopts any of the following: a local graphic reminder, a local sound and light reminder, or a remote reminder message.

[0117] like Figure 8 As shown, the cooking appliance further includes: a display component 104 for displaying at least one of the following: residual moisture cleaning reminder information, door switch status, and cooking data of the cooking appliance.

[0118] Optionally, the control module of the present application is also configured to: no longer detect residual moisture when a residual moisture cleaning reminder message is issued and the cooking appliance is switched from a closed door state to an open door state; and / or no longer detect residual moisture when the cooking appliance maintains a closed door state and the duration of the residual moisture cleaning reminder message reaches a second time length.

[0119] Optionally, the detection module 103 of the present application is also configured to obtain thermal data of the cooking cavity when the door is closed, and stop collecting humidity data when the thermal data does not meet preset moisture evaporation conditions; or the humidity data does not increase within a preset time; or when residual moisture is diagnosed.

[0120] It should be understood that the various forms of processes shown above can be used to reorder, add or delete steps. For example, the steps described in the present invention can be executed in parallel, sequentially or in different orders, as long as the desired results of the technical solution of the present invention can be achieved, and this document does not limit this.

[0121] The above specific implementations do not constitute a limitation on the protection scope of the present invention. It should be understood by those skilled in the art that various modifications, combinations, sub-combinations and substitutions can be made according to design requirements and other factors. Any modification, equivalent substitution and improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A cooking utensil cleaning control method, characterized in that: include: Obtaining the door switch status of the cooking appliance; Acquiring humidity data in the cooking cavity after the cooking appliance switches from an open door state to a closed door state; The presence of residual moisture is determined based on the humidity data.

2. The cooking utensil cleaning control method according to claim 1, characterized in that: Before acquiring the humidity data in the cooking cavity after the cooking appliance switches from the door-open state to the door-closed state, the method further includes: Acquire a first duration of the cooking appliance in the door-open state; Comparing the first duration with a first time length, and starting humidity data collection when the first duration is less than or equal to the first time length; The first duration is equal to the hot state maintenance time in the door open state.

3. The cooking utensil cleaning control method according to claim 2, characterized in that: The first duration includes the sum of door opening times of multiple intervals of performing door opening operations.

4. The cooking utensil cleaning control method according to claim 1, characterized in that: The determining whether there is residual moisture according to the humidity data comprises: The humidity variation trend of the cooking cavity is obtained, and when the humidity variation trend is in a stage of increasing and then decreasing, the residual moisture is no longer detected.

5. The cooking utensil cleaning control method according to claim 1, characterized in that: The determining whether there is residual moisture according to the humidity data further includes: Acquiring geographic location information of the cooking appliance; Determine a first threshold according to the geographic location information; Obtaining the oxygen content of at least one sampling point within a preset time period; When the oxygen content is less than or equal to the first threshold value, it is determined that residual moisture exists.

6. The cooking utensil cleaning control method according to any one of claims 1 to 5, characterized in that: Also includes: When there is residual moisture in the cooking cavity, a residual moisture cleaning reminder message is issued.

7. The cooking utensil cleaning control method according to claim 6, characterized in that: Also includes: When the residual moisture cleaning reminder message is issued and the cooking appliance is switched from the door-closed state to the door-open state, the residual moisture is no longer detected; and / or, When the cooking appliance maintains the door-closed state and the duration of the residual moisture cleaning reminder message reaches a second duration, the residual moisture is no longer detected.

8. The cooking utensil cleaning control method according to claim 6, characterized in that: The residual moisture cleaning reminder information adopts any of the following: a local text and picture reminder, a local sound and light reminder or a remote reminder message.

9. The cooking utensil cleaning control method according to any one of claims 1 to 5, characterized in that: Also includes: Acquiring thermal state data of the cooking cavity in the door-closed state, wherein the thermal state data does not meet a preset water evaporation condition; or, The humidity data does not increase within a preset time; or, When residual moisture is diagnosed, Stops humidity data collection.

10. A cooking utensil, characterized in that: include: A cooking cavity, used for placing food to be cooked; A door control component, used to obtain the door switch status of the cooking appliance; A detection module, at least used for detecting humidity data in the cooking cavity after the cooking appliance switches from an open door state to a closed door state; The control module is at least used to determine whether there is residual moisture according to the humidity data.

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