Cooking equipment and control method thereof, computer equipment and storage medium

Abstract

The invention relates to the technical field of cooking equipment, particularly provides cooking equipment and a control method thereof, computer equipment and a storage medium, and aims to solve the problems of high odor removal cost and poor odor removal effect of existing cooking equipment. The control method of the cooking equipment provided by the invention comprises the following steps: acquiring feature information of a to-be-cooked food material; determining deodorization starting time based on the feature information; and after the current cooking time reaches the odor removal starting time, performing odor removal operation. According to the control method provided by the invention, the deodorizing effect can be improved, and the odor tainting problem is effectively avoided.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking equipment, and specifically provides a cooking device and a control method thereof, a computer device, and a storage medium. Background Art

[0002] Cooking equipment such as steamers and steam ovens have become one of the indispensable kitchen appliances in modern families.

[0003] Taking the steamer as an example, during the process of steaming food, especially when steaming meats such as fish, shrimp and other ingredients that are easy to emit fishy substances, the volatilized fishy substances will diffuse in the cavity, and some of the fishy substances will also dissolve in water. If the residual water generated after cooking and the water vapor in the cavity are not cleaned in time or are not cleaned thoroughly, it will not only affect the aroma and taste of the steamed product, but also cause the fishy smell to remain, causing the problem of cross-flavor during the next cooking process.

[0004] As an improvement, patent publication CN113143036A provides a control method, device, cooking device, and readable storage medium for a cooking device. The disclosed control method includes: detecting the amount of odor in the cooking chamber; if the amount exceeds a preset threshold, determining the operating time of the deodorization mechanism based on the amount of odor; and then performing deodorization according to the determined operating time. While this technical solution can remove odors, it requires the installation of an odor detection sensor, resulting in high deodorization costs. Furthermore, during the deodorization process, due to the high concentration of odor molecules, a large amount of these molecules dissolve in the condensed water formed in the chamber, resulting in residual odor and incomplete deodorization.

[0005] Accordingly, this field requires a new cooking device to solve the above problems. Summary of the Invention

[0006] The present invention aims to solve the above technical problem, that is, to solve the problem that the deodorization cost of existing cooking equipment is high and the deodorization effect is poor.

[0007] In a first aspect, the present invention provides a control method for a cooking device, the control method comprising: obtaining characteristic information of ingredients to be cooked; determining a deodorization start time based on the characteristic information; and performing a deodorization operation after the current cooking time reaches the deodorization start time.

[0008] Research has found that when steaming ingredients that are prone to emitting fishy odors, such as meat, a large amount of fishy odors will gradually be emitted only after the ingredients have been steamed for a certain period of time. During the entire cooking process, the total amount of fishy odors in the cavity increases very slowly in the early stage of cooking, and after a certain period of time, it shows a trend of first increasing and then slightly decreasing. During this period, part of the fishy odors that have been released into the cavity will dissolve in water, causing the total amount of fishy odors to slightly reduce. Based on this research, the control method provided by the present invention obtains characteristic information of the food to be cooked, and determines the deodorization start time based on the characteristic information. The deodorization start time corresponds to the time when the food to be cooked starts to emit a large amount of fishy substances. By performing the deodorization operation when the cooking time reaches the deodorization start time, since the time when the fishy substances start to be released in large quantities has been predicted, deodorization can be started before the fishy substances accumulate in large quantities, so that the fishy substances in the chamber always maintain a low concentration. At the same time, the total amount of fishy substances dissolved in condensed water can be reduced, so that the air in the chamber is in a relatively fresh state, and the fishy substances dissolved in the condensed water are also less. Even if some condensed water remains on the inner wall of the chamber, there will be no problem of residual fishy smell, and the problem of cross-flavoring can be effectively avoided.

[0009] In some feasible implementations of the above-mentioned control method for cooking equipment, the "determining the deodorization start time based on the characteristic information" includes: determining the cooking time based on the characteristic information; determining the deodorization start time based on the characteristic information and the cooking time, wherein the characteristic information, the cooking time and the deodorization start time have a preset mapping relationship.

[0010] It is understandable that ingredients with different characteristic information require different cooking times. For example, the steaming time of steamed fish and steamed spare ribs is often different. In addition, the time when ingredients with different characteristic information begin to emit fishy substances is different. For example, seafood ingredients usually begin to gradually evaporate fishy substances when the cooking time is 1 / 3, while poultry and livestock ingredients such as chicken and pork usually begin to gradually evaporate fishy substances when the cooking time is 1 / 2. Based on this, a mapping relationship is established in advance between the characteristic information, cooking time and deodorization start time through experiments. When executing the program, the time when the characteristic information of the ingredients begins to emit a large amount of fishy substances (i.e., the deodorization start time) can be accurately determined by obtaining the characteristic information of the ingredients, and the deodorization operation can be performed in time. This can avoid the problem of unnecessary resource consumption caused by performing the deodorization operation too early, and can also avoid the problem of performing the deodorization operation too late, which causes the fishy substances to accumulate in the chamber, making deodorization difficult and incomplete.

[0011] In some feasible implementations of the above-mentioned cooking device control method, the characteristic information includes category information and at least weight information.

[0012] It is understandable that the category information is most closely related to the cooking time and the time when fishy substances start to be emitted in large quantities. In addition, the weight information greatly affects the cooking time, and then affects the start time of deodorization. By obtaining the category information and weight information at the same time, the time when fishy substances start to be emitted in large quantities can be judged more accurately, and thus the time to start deodorization can be accurately determined to improve the control accuracy.

[0013] It can also be understood that in addition to weight information, it can also further include volume information, quantity information, etc.

[0014] It should be noted that the category information can be obtained through image acquisition, key input, voice input, etc., and the weight information can be obtained through a set weight sensor.

[0015] In some feasible implementations of the above-mentioned method for controlling a cooking device, the cooking device includes a box, and the weight information is obtained by a weight sensor installed on the inner bottom of the box.

[0016] By installing the weight sensor to the inner bottom of the box and using the inner bottom of the box to provide support for it, since the box of household cooking equipment is usually placed flat on the table, the table can provide stable support for the box, and the box can further provide stable support for the weight sensor. Compared with the solution of directly setting the weight sensor on the bracket, the solution of the present invention can reduce the impact of factors such as vibration during the cooking process on the weight detection results, thereby improving the accuracy of the weight detection data.

[0017] In some feasible implementations of the above-mentioned control method for cooking equipment, the cooking equipment is provided with a deodorization module, and the "performing a deodorization operation after the current cooking time reaches the deodorization start time" includes: turning on the deodorization module after the current cooking time reaches the deodorization start time.

[0018] In some feasible embodiments of the above-mentioned control method for cooking equipment, the cooking equipment includes an inner pot, a drain outlet is provided at the bottom of the inner pot, and the drain outlet is connected to the waste water box, and the "performing the deodorization operation after the current cooking time reaches the deodorization start time" also includes: draining water from the drain outlet after the current cooking time reaches the deodorization start time.

[0019] It is understood that the deodorization operation can be performed by turning on only the deodorization module, or by turning on both the deodorization module and draining water from the drain outlet. Furthermore, the deodorization module can be turned on simultaneously with the drain outlet, or the two can be done in a sequential order. Furthermore, the deodorization module can be turned on continuously or intermittently. Furthermore, turning on the deodorization module is the primary means of deodorization.

[0020] In some feasible implementations of the above-mentioned method for controlling the cooking device, the deodorization module is turned on intermittently.

[0021] In some feasible implementations of the above-mentioned method for controlling the cooking device, the drain port is configured to drain water intermittently.

[0022] In some feasible implementations of the above-mentioned method for controlling the cooking device, the deodorization module is opened intermittently, and the drain port is drained intermittently.

[0023] Through such control, the deodorization effect can be improved while reducing the impact on the temperature and pressure in the cavity, ensuring the stability of the pressure and temperature in the cavity, thereby ensuring the cooking effect.

[0024] It is understood that intermittent opening refers to switching between an open and closed state, and the state switching has a time interval. In addition, the drain outlet can be drained by a power device such as a water pump, or it can be achieved by utilizing the gravity of the water body itself to achieve the purpose of draining the water.

[0025] In a second aspect, the present invention also provides a computer device comprising a memory and a processor, wherein the memory is suitable for storing multiple program codes, and the program codes are suitable for being loaded and run by the processor to execute the control method of the cooking device described in any of the aforementioned technical solutions.

[0026] In a third aspect, the present invention further provides a computer-readable storage medium storing a plurality of program codes, wherein the program codes are suitable for being loaded and run by a processor to execute the control method of the cooking device described in any of the aforementioned technical solutions.

[0027] In a fourth aspect, the present invention further provides a cooking device, which includes the computer device described in the aforementioned technical solution.

[0028] Those skilled in the art will understand that, since the cooking device, computer device, and computer-readable storage medium can execute the aforementioned cooking device control method, they have all the technical effects that can be obtained by the aforementioned control method, and will not be elaborated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The preferred embodiments of the present invention are described below with reference to the accompanying drawings, in which:

[0030] Figure 1 A simplified structural diagram of a steamer provided in an embodiment of the present invention;

[0031] Figure 2 A flowchart of the control method provided in Example 1 of the present invention;

[0032] Figure 3 A flowchart of a control method provided in Example 2 of the present invention;

[0033] List of reference numerals:

[0034] 1. Shell; 2. Inner tank; 3. Deodorization module; 4. Image acquisition device; 5. Weight sensor; 6. Tray; 7. Wastewater box. DETAILED DESCRIPTION

[0035] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not used to limit the scope of protection of the present invention. Those skilled in the art can make adjustments to them as needed to adapt to specific applications. For example, although the following embodiments are described using a steamer as an example, this is not restrictive. The technical solution of the present invention is also applicable to other types of cooking equipment such as steam ovens and microwave ovens. Such changes in the application objects do not deviate from the main purpose of the present invention and should be limited within the scope of protection of the present invention.

[0036] In order to better illustrate the present invention, numerous specific details are given in the following detailed description. It should be understood by those skilled in the art that the present invention can also be implemented without certain specific details.

[0037] In the description of the present invention, terms such as "upper," "lower," "inner," and "outer" indicating directions or positions are based on actual directions or positions in actual applications. They are used solely for descriptive convenience and are not intended to indicate or imply that the device to be protected must have, be constructed, or operate in a specific orientation. Therefore, they should not be construed as limitations on the present invention. Furthermore, ordinal numbers such as "first" and "second" are used solely for descriptive convenience and are not intended to indicate or imply relative importance.

[0038] Furthermore, it should be noted that, in the description of the present invention, unless otherwise expressly specified or limited, the terms "mounted" and "connected" should be understood in a broad sense. For example, they may refer to fixed, detachable, or integral connections; mechanical or electrical connections; and direct or indirect connections through an intermediary. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on specific circumstances.

[0039] Reference below Figure 1 The structure of the steamer provided in the embodiment of the present invention is described.

[0040] like Figure 1As shown in , the steamer provided in an embodiment of the present invention includes a box body and a door body (not shown), and the door body is pivotally connected to the front side of the box body. The box body includes a shell 1, an inner pot 2 arranged in the shell 1, a steam generator (not shown), a water tank, and the like. The steam generator is used to generate steam, and the steam is transported to the cooking cavity through a steam pipe to heat the food placed in the cooking cavity. The side wall of the inner pot 2 is provided with a bracket (not shown), and the bracket is used to support a tray 6, and the food to be cooked is placed on the tray 6. The bracket is connected to a weight sensor 5, and the weight sensor 5 is used to detect the weight of the food to be cooked. In order to improve the accuracy of the weight detection data, the weight sensor 5 in the embodiment of the present invention is installed on the inner bottom surface of the box body, such as the bottom plate constituting the shell 1. The traditional weight sensor 5 is directly connected to the bracket, so the stability of the weight sensor 5 itself is poor and the detection data is prone to deviation. In the embodiment of the present invention, by installing the weight sensor 5 on the inner bottom surface of the box, the stable box can be used to provide stable support for the weight sensor 5, and the force applied to the bracket is transmitted to the weight sensor 5 for detection using a connecting piece (not marked), which can improve the accuracy of the detection result.

[0041] Continue to refer Figure 1 In the embodiment of the present invention, an image acquisition device 4 and a deodorization module 3 are provided on the top of the cooking cavity.

[0042] Specifically, the image acquisition device 4 is used to capture images in the cooking cavity, and the type of food can be determined by processing and analyzing the captured images. The image acquisition device 4 captures images after the food is placed in the cooking cavity and before the cooking process begins.

[0043] Deodorization module 3 is used to remove odorous substances emitted by ingredients during the steaming process. Common deodorization modules 3 typically use either physical or chemical deodorization methods. Physical deodorization relies on a special filtration system within the deodorization module 3, which contains materials such as activated carbon and ceramic filters. These materials have a strong adsorption capacity, which absorbs odor molecules from the air to achieve the deodorization effect. The deodorization process requires the air in the cooking chamber to flow through the deodorization module 3. Chemical deodorization works by decomposing odor molecules through a chemical reaction. One type of chemical deodorization is to set an oxidant or other substance in the deodorization module 3, such as ozone, sodium hydroxide, etc. Ozone can oxidize and degrade odor molecules, and sodium hydroxide can neutralize acidic substances. Another type of chemical deodorization is to use the principle of photochemical catalysis to remove odors. Specifically, a light source, a photocatalyst, etc. are set in the deodorization module 3. The photocatalyst is usually composed of a semiconductor material. For example, titanium dioxide (TiO2) is a commonly used photocatalyst. When the photocatalyst absorbs visible light or ultraviolet light, excited electrons are generated inside it. The excited electrons have strong reducing ability and can react with oxygen molecules in water or oxygen to generate oxidizing hydroxyl free radicals (OH·) or superoxide ions (O2·-). After the odor molecules are adsorbed on the surface of the photocatalyst, they react with the hydroxyl free radicals or superoxide ions and are decomposed into harmless substances such as carbon dioxide and water, thereby achieving the purpose of deodorization.

[0044] Regardless of the structure of the deodorization module 3, it is usually arranged inside the steamer behind or to the side of the fan. The operation of the fan can drive air circulation to guide the air with fishy substances to the deodorization module 3, so as to ensure that the air in the cooking cavity can remove the fishy substances through the deodorization module 3.

[0045] In addition, in order to promote air flow, improve the efficiency of adsorbing fishy odor substances or enhance the catalytic effect, the deodorization module 3 in the embodiment of the present invention may also be provided with a heater.

[0046] During the steaming process, condensation inevitably forms within the steaming chamber. This condensation not only affects the cooking effect but also dissolves some odorous substances, leaving a residual odor. Therefore, it is necessary to regularly drain this condensation from the chamber. In this embodiment of the present invention, the bottom wall of the inner pot 2 is inclined and recessed downward, so that the middle portion of the bottom wall is lower than the rest of the wall. A drain outlet is provided in this recessed area, and a wastewater box 7 is located below the inner pot 2, communicating with the drain outlet. A paddle or switch valve is provided at the drain outlet to control its opening and closing. For example, when there is no water or insufficient water, the paddle is in a position to block the drain outlet. When water accumulates to a certain level, the paddle opens under the action of gravity, opening the water flow path between the drain outlet and the wastewater box 7. Water then falls into the wastewater box 7 under the action of gravity. When the water level decreases, the paddle returns to its original position, resuming the blocking of the drain outlet. This eliminates the need for a dedicated water pump, as water drainage can be achieved by relying solely on the water's own weight, reducing hardware requirements.

[0047] Alternatively, the waste water box 7 may be arranged at other locations. If the height of the waste water box 7 is higher than the height of the drain outlet, a drainage pump needs to be added.

[0048] Based on the above-mentioned steamer structure, an embodiment of the present invention provides a control method, which can perform a deodorization operation before a large amount of fishy odor substances accumulate in the cavity. The deodorization operation will not be performed too early, nor will the deodorization be performed after the fishy odor substances accumulate for a certain period of time. Therefore, the deodorization effect can be effectively improved and odor residue can be avoided.

[0049] Example 1

[0050] like Figure 2 As shown in , the control method provided in this embodiment includes:

[0051] S10: Obtain characteristic information of ingredients to be cooked.

[0052] Specifically, the feature information in this embodiment includes category information and weight information, wherein the category information is acquired by an image acquisition device, and the weight information is acquired by a weight sensor.

[0053] S20: Determine a deodorization start time based on the characteristic information.

[0054] Specifically, the deodorization start time refers to the time when the deodorization operation begins. This deodorization start time corresponds to the ingredients to be cooked obtained in step S10. The deodorization start time corresponding to different characteristic information is determined through experiments, so that the deodorization start time can be easily selected in specific application scenarios. It is understandable that there are large differences in the cooking time of different categories of ingredients. For example, the time required to steam fish and steam spare ribs is different. In addition, the cooking time of ingredients of the same category but different weights will also vary. For example, the time required to steam a small plate of spare ribs is often shorter than the time required to steam a large plate of spare ribs. Therefore, during the experimental stage, it is necessary to determine the deodorization start time for the corresponding situation based on different characteristic parameters, and store the experimental results in a data table so that data can be easily retrieved when executing the program.

[0055] In an embodiment of the present invention, by determining the deodorization start time based on feature information, the exact time when the corresponding food starts to emit a large amount of fishy substances during the steaming process in the current cooking scene can be determined more accurately, and then the deodorization operation can be performed in time to achieve precise deodorization.

[0056] S30: Execute the deodorization operation after the current cooking time reaches the deodorization start time.

[0057] Specifically, the built-in timer can be used to obtain the cooking time of the current cooking program. This time is compared with the deodorization start time. There may be the following two comparison results:

[0058] If the current cooking time is less than the deodorization start time, it means that the food has not yet started to emit a large amount of odorous substances, so you can continue the cooking process;

[0059] If the current cooking time is greater than or equal to the deodorization start time, indicating that the food has begun to emit a large amount of odorous substances, the deodorization operation is controlled to be executed. Specifically, the deodorization operation includes activating the deodorization module and / or draining water from the drain. More specifically, the deodorization module may be activated intermittently and / or the drain may be drained intermittently.

[0060] Finally, the deodorization operation can continue until the end of the steaming program, or it can continue for a set time after the end of the steaming program to ensure thorough deodorization.

[0061] Furthermore, after the steaming process is completed, the inner pot can be heated using electric heating to evaporate the residual water.

[0062] Example 2

[0063] The difference from Example 1 is that this embodiment provides a solution that can further reduce the impact of the deodorization operation on the pressure and temperature in the chamber while ensuring the deodorization effect, thereby further improving the cooking effect.

[0064] like Figure 3 As shown in , the control method provided in this embodiment includes:

[0065] S10: Obtain characteristic information of ingredients to be cooked.

[0066] Please refer to step S10 in Example 2 for details.

[0067] S201. Determine cooking time based on feature information.

[0068] Specifically, the difference from Example 1 is that, in this embodiment, before determining the deodorization start time based on the characteristic information, the cooking time is first determined based on the characteristic information, and the cooking time is the total steaming time required to steam the ingredients.

[0069] S202: Determine the deodorization start time based on the characteristic information and the cooking time. The characteristic information, cooking time and deodorization start time have a preset mapping relationship.

[0070] Specifically, referring to step S20 of Example 1, the preset mapping relationship is established in the experimental stage. Based on the mapping relationship, the deodorization start time can be determined after the characteristic information is obtained.

[0071] S301, determining whether the current cooking time reaches the deodorization start time.

[0072] Specifically, referring to step S30 in Example 1, the current cooking time is compared with the deodorization start time, and there are two comparison results:

[0073] If the current cooking time is greater than or equal to the deodorization start time, step S302 is executed to turn on the deodorization module intermittently.

[0074] Furthermore, step S303 may be continued to be executed, that is, the drainage outlet is intermittently drained.

[0075] If the current cooking time is less than the deodorization start time, the process returns to and executes step S301.

[0076] In order to better illustrate the deodorization effect that can be achieved by the control method of the present invention, an explanation will be given below in conjunction with experimental data.

[0077] Using steamed sea bass as an example, Prototype 1 served as a comparison prototype, employing a fixed-time deodorization method. Prototype 2 was a prototype capable of implementing the control method of the present invention. Specifically, the sea bass was quickly removed from the steaming chamber after steaming. The moment the door was opened, the odor in the chamber was evaluated and scored according to a standard. The door was closed after the evaluation and then reopened two hours later to assess the residual odor in the chamber. The sea bass was then cooled to a core temperature of 65°C at room temperature and subjected to a sensory evaluation according to a standard. The odor in the chamber was also collected and analyzed by GC-MS to screen for characteristic odorous substances as indicators.

[0078] The sensory evaluation standards (bass odor scoring standards) are as follows:

[0079] The evaluation results based on the above scoring criteria are as follows:

[0080] It can be seen from the experimental results that, whether it is the sensory evaluation or the 2h residual odor evaluation, the experimental score of prototype 2 using the technical solution of the present invention is higher than the experimental score of prototype 1, indicating that the technical solution of the present invention can achieve better deodorization effect.

[0081] In addition, the GC-MS test results are as follows (sampling was performed immediately after the door was opened):

[0082] Among them, the total peak area (Total Peak Area) refers to the sum of the areas of all peaks in the GC-MS analysis. In the chromatogram, the peak corresponding to each compound has a specific area, which is related to the concentration or relative content of the compound. By calculating the sum of the areas of all peaks, the total peak area of ​​the compound in the entire sample can be obtained. The total peak area is usually used to compare the relative compound content between samples. Samples with a large total peak area often mean a higher relative content, while samples with a small total peak area may indicate a lower relative content. It should be noted that the total peak area does not provide quantitative information of the compound. It only represents the total volume occupied by all separated compounds in the analysis.

[0083] It can be seen from the GC-MS test results that after adopting the technical solution of the present invention, the content of odor molecules in the cavity is relatively low at the end of cooking, which indicates that better deodorization effect can be achieved after adopting the technical solution of the present invention.

[0084] In addition, the present invention also provides a computer device, which includes a memory and a processor, the memory is suitable for storing multiple program codes, and the program codes are suitable for being loaded and run by the processor to execute the control method of the cooking device in any of the aforementioned embodiments.

[0085] The present invention also provides a computer-readable storage medium storing a plurality of program codes, wherein the program codes are suitable for being loaded and run by a processor to execute the control method of the cooking device in any of the aforementioned embodiments.

[0086] The present invention also provides a cooking device, which includes the aforementioned computer device and is capable of executing the aforementioned control method.

[0087] In the description of the present invention, a "processor" may include hardware, software, or a combination of the two. A processor may be a central processing unit, a microprocessor, an image processor, a digital signal processor, or any other suitable processor. A processor has data and / or signal processing capabilities. A processor may be implemented in software, hardware, or a combination of the two. Non-transitory computer-readable storage media include any suitable medium capable of storing program code, such as a magnetic disk, a hard disk, an optical disk, flash memory, read-only memory, random access memory, and the like.

[0088] It will be understood by those skilled in the art that all or part of the processes in the methods for implementing the above embodiments of the present invention may also be accomplished by hardware related to computer program instructions. The computer program may be stored in a computer-readable storage medium. When the computer program is executed by a processor, the steps of each of the above method embodiments may be implemented. The computer program includes computer program code, which may be in source code form, object code form, executable file, or some intermediate form. The computer-readable storage medium may include any entity or device, medium, USB flash drive, mobile hard disk, magnetic disk, optical disk, computer memory, read-only memory, random access memory, electric carrier signal, telecommunication signal, and software distribution medium capable of carrying the computer program code.

[0089] Thus far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art may make equivalent changes or substitutions to the relevant technical features, and the technical solutions after such changes or substitutions will fall within the scope of protection of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The control method comprises: Obtaining characteristic information of ingredients to be cooked; Determining a deodorization start time based on the characteristic information; The deodorization operation is performed after the current cooking time reaches the deodorization start time.

2. The control method of the cooking device according to claim 1, characterized in that: The “determining the deodorization start time based on the characteristic information” includes: determining a cooking time based on the characteristic information; Determine the deodorization start time based on the characteristic information and the cooking time, Among them, the characteristic information, the cooking time and the deodorization start time have a preset mapping relationship.

3. The control method of cooking equipment according to claim 1, characterized in that: The characteristic information includes category information and at least weight information.

4. The control method of cooking equipment according to claim 3, characterized in that: The cooking device includes a box, and the weight information is obtained by a weight sensor installed to the inner bottom of the box.

5. The control method of cooking equipment according to claim 1, characterized in that: The cooking device is provided with a deodorizing module, and the "performing a deodorizing operation after the current cooking time reaches the deodorizing start time" includes: The deodorization module is turned on after the current cooking time reaches the deodorization start time.

6. The control method of cooking equipment according to claim 5, characterized in that: The cooking device includes an inner pot, a drain port is provided at the bottom of the inner pot, and the drain port is connected to a waste water box, and the "performing a deodorization operation after the current cooking time reaches the deodorization start time" also includes: After the current cooking time reaches the deodorization start time, the drain port is drained.

7. The control method of cooking equipment according to claim 6, characterized in that: The deodorizing module is turned on intermittently; and / or The drain port is made to drain water intermittently.

8. A computer device, characterized in that: The computer device comprises a memory and a processor, wherein the memory is suitable for storing a plurality of program codes, and the program codes are suitable for being loaded and run by the processor to execute the control method of the cooking device according to any one of claims 1 to 7.

9. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores a plurality of program codes, and the program codes are suitable for being loaded and run by a processor to execute the control method of the cooking device according to any one of claims 1 to 7.

10. A cooking device, characterized in that: The cooking device comprises the computer device of claim 8.

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