Cooking equipment with multifunctional probe and control method

Abstract

The invention relates to the technical field of kitchen appliances, in particular to cooking equipment with a multifunctional probe and a control method thereof.The cooking equipment comprises a shell, a controller, a hot air circulation device and a probe device are arranged in the shell, and the hot air circulation device comprises a heating part and an air circulation assembly; the probe device comprises a probe body, a first temperature detection module and a moisture detection module, and the first temperature detection module and the moisture detection module are arranged in the probe body, located at the same position of the probe body and used for detecting food internal temperature information and food moisture content respectively. The controller controls operation of the hot air circulation device according to the food internal temperature information and the food moisture content. The temperature detection module and the moisture detection module are arranged at the same position of the needle body, so that the food internal temperature information and the food moisture content in the same area or the same position can be detected, the detection accuracy is improved, and accurate cooking is facilitated.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a cooking device with a multifunctional probe and a control method thereof. Background Art

[0002] Meat thermometers are widely used in the cooking process of barbecue and stewing ingredients. They can detect the internal temperature of meat in real time, and control the maturity of the meat by reminding it to reach the preset internal temperature. They can also be used to calculate the remaining time required for the meat to be cooked.

[0003] The existing patent with application number CN202211556713.7 discloses a wireless meat temperature probe, including: a needle body, in which a first temperature sensor, a second temperature sensor, a wireless transmission module, a control module and a battery module for power supply are arranged; the first temperature sensor and the second temperature sensor are respectively arranged at the first end and the second end of the needle body, and are respectively used to monitor the internal temperature of food and the oven temperature; the control module is connected to the first temperature sensor and the second temperature sensor, and is used to send the monitored temperature through the wireless transmission module; a wireless charging module is also arranged in the needle body, and the wireless charging module is connected to the battery module, which is used to charge the battery module through a wireless charging device.

[0004] However, when grilling meat, the flavor and taste of the meat are affected not only by the temperature inside the food and the oven temperature, but also by the moisture inside the food. If the moisture inside the food is lost in large quantities under continuous high-temperature heating, the food will become dry and hard, affecting the taste of the food. The above-mentioned wireless meat temperature probe can effectively control the temperature of two points of the food by setting two temperature points in a set of probes. However, since the heating device of frying and grilling cooking utensils is generally located in the central area of ​​the top of the container, this causes the heating temperature of the central area to be higher than the surrounding area. Through a set of probes, only the temperature at both ends of the food or the temperature in the central area of ​​the food can be detected, which may still cause the temperature of the food in the central area to be too high and burnt, or the temperature at both ends of the food to be too low and not cooked; in addition, the food in the central area also loses moisture faster due to the high heat and the long time of hot air blowing. Such a technical solution not only has inaccurate temperature control, but also cannot detect the moisture content in the food, and the taste of the food produced still cannot meet customer needs. Summary of the invention

[0005] In order to effectively solve the above problems, the present application provides a cooking device with a multifunctional probe and a control method.

[0006] In a first aspect, the present application provides a cooking device with a multifunctional probe, which adopts the following technical solution:

[0007] A cooking device with a multifunctional probe comprises a shell, in which a controller, a hot air circulation device and a probe device are arranged. The hot air circulation device comprises a heating element and an air circulation component. The probe device comprises a needle body, a first temperature detection module and a moisture detection module arranged in the needle body. The first temperature detection module and the moisture detection module are located at the same position of the needle body and are respectively used to detect internal temperature information of food and moisture content of food. The controller controls the operation of the hot air circulation device according to the internal temperature information of food and the moisture content of food.

[0008] Optionally, the first temperature detection module and the moisture detection module are respectively provided in multiple groups, each group of the first temperature detection module and the moisture detection module is located at the same position of the needle body, and the multiple groups of the first temperature detection module and the moisture detection module are arranged at intervals.

[0009] Optionally, a second temperature detection module is further provided in the needle body for detecting external temperature information of food.

[0010] Optionally, a wireless transmission module is further provided in the needle body, and the wireless transmission module is connected to the controller and is used to send the internal temperature information of the food, the moisture content of the food or the external temperature information of the food to the controller wirelessly.

[0011] Optionally, a steam device connected to a controller is also included, and the controller controls the operation of the steam device according to the moisture content of the food.

[0012] In a second aspect, the present application provides a control method, which adopts the following technical solution:

[0013] A control method based on the first aspect, comprising:

[0014] Get the current moisture content of food;

[0015] When the current moisture content of the food is lower than the first content, controlling the air circulation component to operate at a first speed;

[0016] When the current moisture content of the food is lower than the second content, the air circulation component is controlled to run at the second speed, the preset target temperature is lowered to the first temperature, and the cooking time is increased; the first content is greater than the second content, and the second speed is less than the first speed;

[0017] When the current food moisture content is lower than a third content, the air circulation component is controlled to operate at a third speed and the steam device is started; wherein the second content is greater than the third content, and the third speed is less than the second speed.

[0018] Optionally, also include:

[0019] Get food moisture content at multiple locations;

[0020] It is determined whether the difference between the moisture content of the food at two adjacent positions is within a preset range, and if so, the steam device is started.

[0021] Optionally, also include:

[0022] Get food internal temperature information at multiple locations;

[0023] determining the internal temperature of the food based on the internal temperature information of the food at the plurality of locations;

[0024] Determine whether the internal temperature of the food reaches the preset temperature. If yes, end cooking; if not, detect the moisture content of the food.

[0025] Optionally, also include:

[0026] Obtain food internal temperature information and food moisture content at the same location;

[0027] It is determined whether the internal temperature information of the food matches the moisture content of the food. If so, the operation of the hot air circulation device is controlled according to the internal temperature information of the food and the moisture content of the food.

[0028] Optionally, also include:

[0029] Get the wireless signal strength of the wireless transmission module;

[0030] Whether the probe device is located inside the housing is determined based on the strength of the wireless signal.

[0031] In summary, this application has at least the following beneficial effects:

[0032] 1. The present invention provides a probe device including a needle body, a first temperature detection module and a moisture detection module arranged in the needle body. The first temperature detection module and the moisture detection module are located at the same position of the needle body and are respectively used to detect the internal temperature information of the food and the moisture content of the food. The controller controls the operation of the hot air circulation device according to the internal temperature information of the food and the moisture content of the food. During the cooking process of the food, the probe device is inserted into the food horizontally. The internal temperature information of the food and the moisture content of the food at the same position of the food can be monitored by the first temperature detection module and the moisture detection module, so that the controller can control the operation of the hot air circulation device according to the internal temperature information of the food and the moisture content of the food, and control the cooking conditions of the food. The temperature and moisture of the food can be controlled more accurately, thereby ensuring the taste of the food, achieving precise cooking, improving the cooking effect of the food, making the cooking process of the cooking device more intelligent, reducing the difficulty of the cooking work, and avoiding the occurrence of problems such as the cooked food being undercooked or burnt or the food being dry due to the user's misjudgment of the doneness of the food and the heating firepower; and the first temperature detection module and the moisture detection module are integrated in one probe, which also makes the probe installation simple and convenient, and the cleaning of the cooking device easier.

[0033] Insert the probe device horizontally into the food, while ensuring the normal operation of the cooking device, avoiding the heat generated by the heating element from being directly radiated to the probe device, thereby increasing the service life of the probe device;

[0034] In addition, by arranging the temperature detection module and the moisture detection module at the same position of the needle body, it is possible to detect the internal temperature information and moisture content of food in the same area or at the same position, thereby improving detection accuracy and facilitating precise cooking; and the operation of the hot air circulation device can be controlled in real time according to the moisture content of the food, so that the taste of the food can reach the best state and the effect of crispy outside and tender inside of the food can be achieved.

[0035] 2. The first temperature detection module and the moisture detection module are respectively provided with multiple groups. The probe device inserted into the food can monitor the internal temperature information and moisture content of the food at multiple positions inside the food, which can make the detection of the temperature and moisture of the food more accurate, thereby improving the accuracy of temperature control and making the food taste better.

[0036] 3. A second temperature detection module is also provided in the needle body to detect the external temperature information of the food, thereby increasing the measurement range of the probe device, facilitating the user to accurately control the internal and external temperatures, and improving ease of use; through the first temperature detection module and the second temperature detection module, the temperature of the food can be fully grasped, which is convenient for improving control reliability and accuracy, and only the second temperature detection module is located outside the food, which occupies less space, making it convenient for the placement of food or the probe device.

[0037] 4. The cooking device is also provided with a steam device connected to the controller, and the controller controls the operation of the steam device according to the moisture content of the food. When the moisture content of the food is low, the steam device can be controlled to operate, and the steam generated by the steam device replenishes the moisture of the food being cooked to replenish the moisture content of the food, keep the taste of the food in the best state, and improve the cooking effect of the food. At the same time, the user does not need to perform any operation in the process of intervening the moisture of the food, which improves the intelligence of the cooking device.

[0038] 5. Obtain the moisture content of food through the moisture detection module, and control the cooking parameters of the cooking equipment according to the current moisture content of the food, thereby improving the cooking effect of food and the intelligence of the cooking equipment to meet user needs;

[0039] 6. Use the moisture detection module to obtain the moisture content of the food, and control the cooking parameters of the cooking equipment according to the current moisture content of the food, so as to improve the cooking effect of the food and the intelligence of the cooking equipment to meet the needs of users. At the same time, the speed of the air circulation component also changes in different time periods, thereby controlling the loss of moisture in the food and improving the taste.

[0040] 7. Use multiple groups of moisture detection modules to obtain the moisture content of food at different positions, and determine whether the difference between the moisture content of food at two adjacent positions is within a preset range. If so, control the steam device to start until the difference is less than the preset range; if the difference is greater than the preset range, that is, the difference between the moisture content of food at two adjacent positions is large, it means that one of the moisture detection modules is faulty, and the controller alarms, prompting the user to repair or replace it;

[0041] When the difference between the moisture content of food at two adjacent positions is within a preset range, it means that the food in the pot assembly is heated unevenly, that is, some positions of the food have less moisture content, while other positions have more moisture content. If this situation continues, the food will taste poor. At this time, controlling the steam device to start can increase the moisture content of the food and improve the taste of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 It is a flow chart of the control method shown in the embodiment of the present application. DETAILED DESCRIPTION

[0043] The present application is further described below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments are only specific descriptions of the present application, and their purpose is to allow those skilled in the art to better understand the technical solution of the present application, and should not be regarded as limiting the present application.

[0044] In the description of the present application, it should be noted that the orientations or positional relationships indicated by terms such as "center", "up", "down", "left", "right", "vertical", "horizontal", "inside", and "outside" are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present application.

[0045] An embodiment of the present application discloses a cooking device with a multifunctional probe, including a shell, the shell including an upper shell and a lower shell, a controller and a hot air circulation device are arranged in the upper shell, the hot air circulation device includes an air circulation component and a heating element, the air circulation component includes a fan blade and a motor for driving the fan blade to rotate, the motor and the heating element are both connected to the controller, and the heating element is arranged below the fan blade or outside the fan blade, so that the fan blade can blow the heat generated by the heating element into the pot body component to heat the food.

[0046] The lower shell is provided with a pot assembly and a probe device, the probe device includes a needle body, a first temperature detection module and a moisture detection module arranged in the needle body, the first temperature detection module and the moisture detection module are located at the same position of the needle body, and are respectively used to detect the internal temperature information of the food and the moisture content of the food, and the controller controls the operation of the hot air circulation device according to the internal temperature information of the food and the moisture content of the food. It should be noted that the interior of the needle body is hollow, and is used to install electronic components such as the first temperature detection module and the moisture detection module.

[0047] Among them, the moisture detection module can be set as a capacitive sensor, which is connected to the controller and determines the moisture content of the food by measuring the capacitance change inside the food; the first temperature detection module can be set as a temperature sensor, which is connected to the controller.

[0048] In this embodiment, the moisture detection module and the first temperature detection module are integrated in the same module, and the module is installed at the corresponding position of the needle body.

[0049] When in use, the probe device is inserted into the food horizontally, that is, the needle body is placed horizontally, and the tip of the needle body is pierced into the food to be fried, and the first temperature detection module and the moisture detection module are inserted into the food along with the needle body. The internal temperature information of the food and the moisture content of the food can be monitored through the first temperature detection module and the moisture detection module, so that the controller controls the operation of the hot air circulation device according to the internal temperature information of the food and the moisture content of the food, and controls the cooking conditions of the food, so as to accurately control the temperature and moisture of the food, realize precise cooking, improve the cooking effect of the food, make the cooking process of the cooking equipment smarter, reduce the difficulty of cooking work, and avoid the problem of undercooked or overcooked food due to user's misjudgment of food doneness and heating firepower.

[0050] It is understandable that if the probe device is inserted vertically into the food, when the height of the probe device is high, the upper shell cannot cover the lower shell, and cooking cannot be performed; when the probe device is inserted vertically into the food and the upper shell covers the lower shell, the distance between the probe device and the heating element is close, and the heat generated by the heating element is directly radiated to the probe device, so that the probe device is in a high temperature environment for a long time, which is easy to affect the performance and service life of the probe device. However, the present application sets the probe device horizontally, which reduces the heat received by the probe device while ensuring the normal operation of the cooking equipment, thereby increasing the service life of the probe device.

[0051] In addition, by setting the temperature detection module and the moisture detection module at the same position of the needle body, the internal temperature information and moisture content of the food in the same area or at the same position can be detected, thereby improving the detection accuracy and realizing precise control of the food; and the operation of the hot air circulation device can be controlled in real time according to the moisture content of the food, so that the taste of the food can reach the best state and the effect of crispy outside and tender inside can be achieved.

[0052] There are multiple groups of first temperature detection modules and moisture detection modules respectively, and each group of first temperature detection modules and moisture detection modules is located at the same position of the needle body, that is, each group of first temperature detection modules and moisture detection modules are integrated in the same module, and multiple groups of first temperature detection modules and moisture detection modules are arranged at intervals to avoid mutual interference between adjacent groups.

[0053] It should be noted that the module is provided with at least two groups, and the module can be provided with three groups. The three groups of modules are evenly distributed at the position where the needle body extends into the food. The probe device inserted into the food can monitor the internal temperature information of the food and the moisture content of the food at three positions inside the food, thereby increasing the detection range and making the detection of the temperature and moisture of the food more accurate, thereby improving the accuracy of temperature control and making the food taste better.

[0054] A second temperature detection module is also provided in the needle body to detect the external temperature information of the food, thereby increasing the measurement range of the probe device. Through the first temperature detection module and the second temperature detection module, the temperature of the food can be fully grasped, which is convenient for improving the control reliability and accuracy. Only the second temperature detection module is located outside the food, which occupies less space and is convenient for the placement of food or the probe device.

[0055] In this embodiment, the total length of the needle body is 100 mm, the second temperature detection module is installed at the top of the needle body, a group of modules including the first temperature detection module and the moisture detection module are arranged at the bottom of the needle body, a group of modules is arranged 30 mm from the bottom to the middle of the needle body, and a group of modules is arranged 30 mm from the middle to the top of the needle body. By reasonably allocating the positions of each group of modules and the second temperature detection module, the detection range of food can be increased, the accuracy of detection can be improved, and the reliability and accuracy of control can be further improved.

[0056] The present application makes full use of the structure that one end of the needle body penetrates into the food and the other end is located outside the food, and multiple groups of first temperature detection modules and moisture detection modules are installed at intervals at the position where the needle body penetrates into the food, and the second temperature detection module is installed at the position where the needle body is located outside the food. When in use, the first temperature detection module and the moisture detection module penetrate into the food along with the needle body, and the second temperature detection module is located outside the food, so as to simultaneously obtain the internal temperature information of the food, the moisture content of the food, and the external temperature information of the food, which is helpful for intelligent control of the food.

[0057] The needle body is also provided with a wireless transmission module, which is connected to the controller and is used to send the food internal temperature information, food moisture content and food external temperature information to the controller wirelessly, that is, the first temperature detection module, the moisture detection module and the second temperature detection module are all connected to the controller via the wireless transmission module, which can meet the needs of signal transmission, facilitate the use and storage of the probe device, avoid the wiring process, and help improve the production efficiency of the probe device. Among them, the wireless transmission module can be implemented by a Bluetooth module, a WiFi module, a ZigBee module, etc., and this application example is not limited.

[0058] In addition, the cooking device is also provided with a steam device connected to the controller, and the controller controls the operation of the steam device according to the moisture content of the food. When the moisture content of the food is low, the steam device can be controlled to operate, and the steam generated by the steam device replenishes the moisture of the food being cooked to replenish the moisture content of the food, so as to keep the taste of the food in the best state and improve the cooking effect of the food. At the same time, the user does not need to perform any operation in the process of intervening the moisture of the food, thereby improving the intelligence of the cooking device.

[0059] In this embodiment, the steam device includes a steam generator and a steam delivery pipe. The input end of the steam delivery pipe is connected to the steam generator, and the output end is connected to the interior of the pot body assembly. The steam generated by the steam generator is delivered to the pot body assembly through the steam delivery pipe, and the steam is evenly applied to the food under the drive of hot air.

[0060] Based on the above cooking device, the present application also provides a control method, the steps specifically comprising:

[0061] S100, obtaining the current moisture content of food;

[0062] S101, when the current moisture content of the food is lower than a first content, controlling the air circulation component to operate at a first speed;

[0063] S102, when the current moisture content of the food is lower than the second content, controlling the air circulation component to operate at the second speed, lowering the preset target temperature to the first temperature, and increasing the cooking time; the first content is greater than the second content, and the second speed is less than the first speed;

[0064] S103, when the current moisture content of the food is lower than the third content, the air circulation component is controlled to operate at a third speed, and the steam device is started; wherein the second content is greater than the third content, and the third speed is less than the second speed.

[0065] Multiple groups of moisture detection modules are used to obtain the moisture content of food at different locations inside the food, and the average moisture content of food at different locations is taken to obtain the current moisture content of the food. The cooking parameters of the cooking equipment are controlled according to the current moisture content of the food, thereby improving the cooking effect of the food and the intelligence of the cooking equipment to meet user needs. At the same time, the speed of the motor also changes in different time periods, thereby controlling the loss of moisture in the food and improving the taste.

[0066] Specifically, when the current moisture content of the food is lower than the first content, that is, when the current moisture content of the food is lower than 88%-92% of the initial value of the moisture content of the food, it can be specifically set to 90% of the initial value of the moisture content of the food, and the motor can be controlled to run at the first speed, that is, the speed of the motor is reduced, which can change the flow rate of the hot air circulating in the pot body assembly, thereby reducing the loss of moisture inside the food and improving the taste. Among them, the first speed is less than the initial speed, and can be set to 88%-92% of the initial speed. The initial speed can be a program setting for the motor speed according to different cooking modes, or it can be set manually.

[0067] When the current moisture content of the food is lower than the second content, that is, when the current moisture content of the food is lower than 83%-87% of the initial value of the moisture content of the food, it can be specifically set to 85% of the initial value of the moisture content of the food, control the motor to run at the second speed, and reduce the preset target temperature to the first temperature, while increasing the cooking time, while reducing the flow rate of the hot air circulating inside the pot body assembly, it can also reduce the preset target temperature, that is, the maximum temperature inside the pot body assembly, while ensuring the maturity of the food, further reducing the loss of moisture inside the food. Among them, the second speed can be set to 83%-87% of the initial speed, and the preset target temperature can be set according to different cooking modes. The first temperature is 93%-97% of the preset target temperature, and the cooking time is 103%-107% of the preset target time. The preset target time can be set according to different cooking modes.

[0068] When the current food moisture content is lower than the third content, that is, when the current food moisture content is lower than 78%-82% of the initial value of the food moisture content, it can be specifically set to 80% of the initial value of the food moisture content, control the motor to run at the third speed, and start the steam device to transport steam into the pot body assembly, so that the steam is evenly distributed in the pot body assembly, replenish water to the food, keep the food moisture content within 75%-85% of the initial value of the food moisture content, and keep the food taste in the best state. Among them, the third speed can be set to 78%-82% of the initial speed.

[0069] It should be noted that the initial value of the moisture content of food is built into the program. Different types of food have different initial values; for example, the initial value of beef is 77%, the initial value of pork is 75%, the initial value of chicken is 77%, and the initial value of mutton is 78%.

[0070] In addition, the control method further comprises the following steps:

[0071] Get food moisture content at multiple locations;

[0072] Determine whether the difference in moisture content of food at two adjacent positions is within a preset range. If so, control the steam device to start; wherein the preset range is set by technicians in this field based on experience, and can be specifically set to 3ml / g-10ml / g.

[0073] Multiple moisture detection modules are used to obtain the moisture content of food at different positions, and determine whether the difference between the moisture content of food at two adjacent positions is within a preset range. If so, the steam device is controlled to start until the difference is less than the preset range; if the difference is greater than the preset range, that is, the difference between the moisture content of food at two adjacent positions is large, it means that one of the moisture detection modules has failed, and the controller will alarm, prompting the user to repair or replace it.

[0074] It is understandable that during the cooking process, the moisture on the surface of the food evaporates rapidly first, and as the cooking time increases, the moisture inside the food will gradually permeate to the outside; delivering steam into the pot assembly can reduce the loss of moisture inside the food, so the difference in moisture content of food at two adjacent positions will gradually decrease with the delivery of steam.

[0075] When the difference between the moisture content of food at two adjacent positions is within a preset range, it means that the food in the pot assembly is heated unevenly, that is, some positions of the food have less moisture content, while other positions have more moisture content. If this situation continues, the food will taste poor. At this time, controlling the steam device to start can increase the moisture content of the food and improve the taste of the food.

[0076] The control method further comprises the following steps:

[0077] Get food internal temperature information at multiple locations;

[0078] determining the internal temperature of the food based on the internal temperature information of the food at the plurality of locations;

[0079] Determine whether the internal temperature of the food reaches the preset temperature. If yes, end cooking; if not, detect the moisture content of the food.

[0080] Use multiple groups of first temperature detection modules to obtain the internal temperature information of the food at the corresponding positions respectively, and take the average value of the multiple groups of internal temperature information of the food as the internal temperature of the food to determine whether the internal temperature of the food reaches the preset temperature, which can be 65℃-75℃. If so, it means that the food is cooked and cooking is stopped at this time; if not, it means that the food is not yet cooked, and the moisture content of the food is detected by the moisture detection module.

[0081] Using the average value of the internal temperature information of the food at different locations for subsequent judgment can better represent the cooking status of the food and achieve higher cooking accuracy.

[0082] Among them, if the internal temperature information of the food detected by multiple groups of first temperature detection modules is higher than 100°C, the controller sends an over-temperature fault and shuts down all outputs, that is, controls the hot air circulation device to be turned off, and prompts the user whether the probe device is inserted into the food.

[0083] In addition, the control methods include:

[0084] Obtain food internal temperature information and food moisture content at the same location;

[0085] It is determined whether the internal temperature information of the food matches the moisture content of the food. If so, the operation of the hot air circulation device is controlled according to the internal temperature information of the food and the moisture content of the food.

[0086] The first temperature detection module and the moisture detection module at the same position are used to detect and obtain the internal temperature information and the moisture content of the food, and determine whether the internal temperature information and the moisture content of the food match. If so, the internal temperature of the food is obtained according to the internal temperature information of the food at different positions, and the current moisture content of the food is obtained according to the moisture content of the food at different positions, and the operation of the hot air circulation device is controlled according to the internal temperature of the food and the current moisture content of the food; if not, it means that any one of the first temperature detection module or the moisture detection module has failed and needs to be repaired or replaced.

[0087] It should be noted that the internal temperature information of food and the moisture content of food at the same time period and the same location correspond one to one, and the corresponding table is built into the program.

[0088] Furthermore, the control method further comprises:

[0089] Get the wireless signal strength of the wireless transmission module;

[0090] Whether the probe device is located in the pot body assembly is determined based on the strength of the wireless signal.

[0091] The controller can determine the strength of the wireless signal of the wireless transmission module based on the received food internal temperature information, food moisture content or food external temperature information. The strength of the wireless signal can be used to determine the distance between the probe device and the cooking device. If the wireless signal strength is weakened, it indicates that the distance between the probe device and the cooking device is too large; if the wireless signal strength is enhanced, it indicates that the distance between the probe device and the cooking device is closer, that is, the probe device is located inside the pot body assembly.

[0092] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A cooking device with a multifunctional probe, comprising a housing, a controller, a hot air circulation device and a probe device for horizontally inserting into food are arranged in the housing, the hot air circulation device comprises a heating element and an air circulation component, characterized in that: The probe device includes a needle body, a first temperature detection module and a moisture detection module arranged in the needle body. The first temperature detection module and the moisture detection module are located at the same position of the needle body and are used to detect the internal temperature information of the food and the moisture content of the food respectively. The controller controls the operation of the hot air circulation device according to the internal temperature information of the food and the moisture content of the food.

2. The cooking device with a multifunctional probe according to claim 1, characterized in that: The first temperature detection module and the moisture detection module are respectively provided in multiple groups, each group of the first temperature detection module and the moisture detection module is located at the same position of the needle body, and the multiple groups of the first temperature detection module and the moisture detection module are arranged at intervals.

3. The cooking device with a multifunctional probe according to claim 1, characterized in that: The needle body is also provided with a second temperature detection module for detecting external temperature information of food.

4. A cooking device with a multifunctional probe according to claim 1, 2 or 3, characterized in that: The needle body is also provided with a wireless transmission module, which is connected to the controller and is used for wirelessly sending food internal temperature information, food moisture content or food external temperature information to the controller.

5. A cooking device with a multifunctional probe according to claim 1 or 2, characterized in that: Also included is a steam device connected to a controller, and the controller controls the operation of the steam device according to the moisture content of the food.

6. A control method for a cooking device having a multifunctional probe according to any one of claims 1 to 5, characterized in that: include: Get the current moisture content of food; When the current moisture content of the food is lower than the first content, controlling the air circulation component to operate at a first speed; When the current moisture content of the food is lower than the second content, controlling the air circulation component to operate at the second speed, lowering the preset target temperature to the first temperature, and increasing the cooking time; The first content is greater than the second content, and the second rotation speed is less than the first rotation speed; When the current food moisture content is lower than a third content, the air circulation component is controlled to operate at a third speed and the steam device is started; wherein the second content is greater than the third content, and the third speed is less than the second speed.

7. The control method according to claim 6, characterized in that: Also includes: Get food moisture content at multiple locations; Determine whether the difference between the moisture content of food at two adjacent positions is within a preset range, and if so, start the steam device accordingly.

8. The control method according to claim 6, characterized in that: Also includes: Get food internal temperature information at multiple locations; determining the internal temperature of the food based on the internal temperature information of the food at the plurality of locations; Determine whether the internal temperature of the food reaches the preset temperature. If yes, end cooking; if not, detect the moisture content of the food.

9. The control method according to claim 6, characterized in that: Also includes: Obtain food internal temperature information and food moisture content at the same location; It is determined whether the internal temperature information of the food matches the moisture content of the food. If so, the operation of the hot air circulation device is controlled according to the internal temperature information of the food and the moisture content of the food.

10. The control method according to claim 6, characterized in that: Also includes: Get the wireless signal strength of the wireless transmission module; Whether the probe device is located inside the housing is determined based on the strength of the wireless signal.

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