Barbecue control method of cooking equipment

Abstract

The invention discloses a barbecue control method of cooking equipment. The barbecue control method comprises the following steps: S1, starting a heating assembly to preheat a cavity assembly; s2, after preheating of the cavity assembly is completed, food materials to be baked are put into the cooking cavity; s3, acquiring a cavity temperature Tx; and S4, at least adjusting the working state of the heating assembly according to the cavity temperature Tx, so that the cavity assembly circulates among rapid heating, cooling and slow heating until cooking is finished. According to the barbecuing control method, the temperature of the cavity is accurately controlled, one-key barbecuing is achieved, and turning over is not needed.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen appliances, and in particular to a barbecue control method of a cooking device. Background Art

[0002] The existing steam oven has a roasting function, but has the following disadvantages in roasting: low temperature, long roasting time, serious dehydration, relatively dry meat, insufficient flavor, etc.

[0003] The industry has also made a lot of efforts to truly realize the grilling function on the steam oven. For example, increasing the temperature to above 300°C to accelerate coloring, but this will cause the outside to be burnt and the inside to be uncooked. There are also methods to add accessories to quickly transfer heat to achieve surface coloring, but the surface needs to be turned over to achieve the effect. After the steam oven door is opened and turned over, it takes time to heat up, resulting in poor results. Summary of the invention

[0004] The present invention aims to solve at least one of the problems existing in the existing related technologies to a certain extent. To this end, the present invention proposes a barbecue control method for a cooking device, which can achieve one-touch barbecue without turning over by accurately controlling the cavity temperature.

[0005] According to the barbecue control method of a cooking device provided above, it is implemented through the following technical solutions:

[0006] A barbecue control method for a cooking device, the cooking device comprising a cavity component, a heating component, a fan component and a temperature measuring component, the fan component comprising a back fan and a heat dissipation fan, the heating component comprising at least a bottom heater and a top heater, the temperature measuring component being used to detect a cavity temperature Tx of the cavity component in real time; the barbecue control method comprising the following steps:

[0007] S1, start the heating component to preheat the cavity component;

[0008] S2, after the cavity assembly is preheated, placing the food to be grilled into the cooking cavity;

[0009] S3, obtaining the cavity temperature Tx;

[0010] S4, at least adjusting the working state of the heating component according to the cavity temperature Tx, so that the cavity component cycles between rapid heating - cooling - slow heating until cooking is completed.

[0011] In some embodiments, in step S4, the specific step of adjusting at least the working state of the heating component according to the cavity temperature Tx includes:

[0012] S41, when the cavity temperature Tx∈[set temperature Ts, set temperature Ts+upper temperature fluctuation value Fa), the heating component is controlled to work at full power;

[0013] S42, when the cavity temperature Tx ≥ (set temperature Ts + upper temperature fluctuation value Fa), turn off the heating component;

[0014] S43, when the cavity temperature Tx is less than (set temperature Ts-lower temperature fluctuation value Fb), the heating component is controlled to work at low power;

[0015] S44, when the cavity temperature Tx ≥ the set temperature Ts, return to step S41.

[0016] In some embodiments, the upper temperature fluctuation value Fa is not less than twice the lower temperature fluctuation value Fb.

[0017] In some embodiments, before step S41, the specific step of adjusting at least the working state of the heating component according to the cavity temperature Tx also includes: S40: when the cavity temperature Tx reaches the temperature threshold Tf, controlling the back fan to rotate forward, wherein the temperature threshold Tf is less than the set temperature Ts.

[0018] In some embodiments, in step S41, the specific step of controlling the heating assembly to operate at full power includes: controlling at least the top heater and the bottom heater to operate at high power.

[0019] In some embodiments, in step S42, when or after the heating component is turned off, the back fan is controlled to reverse and / or the cooling fan is controlled to rotate forward until the cavity temperature Tx is less than the temperature threshold Tf and then turned off, wherein Ts-Fb<Tf<Ts.

[0020] In some embodiments, in step S43, the specific steps of controlling the heating component to operate at low power include: controlling the top heater or the bottom heater to operate at low power; or controlling the top heater and the bottom heater to operate synchronously or alternately at low power; or controlling the top heater to operate at low power and the bottom heater to operate at high power; or controlling the top heater to operate at high power and the bottom heater to operate at low power.

[0021] In some embodiments, in step S43, after controlling the heating component to operate at low power, when the cavity temperature Tx≥temperature threshold Tf, the back fan is controlled to rotate forward.

[0022] In some embodiments, the temperature rise slope of the rapid temperature rise is ≥0.25°C / s, and the temperature rise slope of the slow temperature rise is ≤0.1°C / s.

[0023] In some embodiments, the cooling includes rapid cooling and slow cooling, the rapid cooling has a cooling slope of ≥0.25°C / s, and the slow cooling has a cooling slope of ≤0.1°C / s.

[0024] Compared with the prior art, the present invention has at least the following beneficial effects:

[0025] The barbecue control method of the cooking equipment of the present invention adopts asymmetric temperature range control to achieve simultaneous coloring and heating of the meat surface, which not only avoids insufficient baking effect caused by low-temperature baking, but also avoids the phenomenon of surface burnt due to excessive temperature, and can realize one-button barbecue without turning over. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 is a main flow chart of the barbecue control method in an embodiment of the present invention;

[0027] Figure 2 is a sub-flow chart of the barbecue control method in an embodiment of the present invention;

[0028] Figure 3 is an asymmetric temperature amplitude simulation temperature curve diagram of the barbecue control method in an embodiment of the present invention;

[0029] Figure 4 is a no-load temperature curve diagram in the barbecue control method in an embodiment of the present invention;

[0030] Figure 5 is a temperature curve diagram of barbecue skewers in the barbecue control method in an embodiment of the present invention;

[0031] Figure 6 It is a temperature curve diagram of roast chicken in the barbecue control method in the embodiment of the present invention. DETAILED DESCRIPTION

[0032] The following examples illustrate the present invention, but the present invention is not limited to these examples. Modifications to the specific embodiments of the present invention or equivalent replacement of some technical features without departing from the spirit of the present invention should be included in the scope of the technical solution claimed by the present invention.

[0033] refer to Figure 1This embodiment provides a barbecue control method for a cooking device, wherein the cooking device is a steam oven or oven with a baking function, and the cooking device includes a cavity assembly, a door assembly, a heating assembly, a fan assembly, a temperature measuring assembly, and a controller. The door assembly is movably connected to the cavity assembly and is used to open or close the cavity assembly. The fan assembly includes a back fan and a heat dissipation fan. The back fan is arranged at the back of the cavity assembly and is connected to the inside of the cavity assembly. The heat dissipation fan is arranged outside the cavity assembly and is connected to the inside of the cavity assembly. The heating assembly is used to heat the cavity assembly, and the heating assembly at least includes a bottom heater and a top heater arranged on the cavity assembly. The bottom heater and the top heater are both burners or heating pipes; of course, the heating assembly may also include a back heater arranged on the cavity assembly. The temperature measuring assembly is arranged on the cavity assembly and is used to detect the cavity temperature Tx of the cavity assembly in real time. The controller is electrically connected to the heating assembly, the fan assembly, and the temperature measuring assembly, respectively.

[0034] refer to Figure 1 and Figure 3 , the barbecue control method comprises the following steps:

[0035] S1, start the heating component to preheat the cavity component;

[0036] Specifically, the cooking device enters the baking mode, and the controller controls the heating component to start, so as to preheat the cavity component. During the preheating process, the top heater and the bottom heater can be controlled to work at high power, and of course the back heater can also be controlled to work continuously or intermittently at high power, so as to quickly preheat the cavity component.

[0037] S2, after the cavity assembly is preheated, placing the food to be grilled into the cooking cavity;

[0038] S3, obtaining the cavity temperature Tx;

[0039] Specifically, after the food to be roasted is placed in the cooking cavity and the door assembly is closed, the temperature measuring assembly detects the cavity temperature Tx of the cavity assembly in real time, and sends the detected temperature signal to the controller.

[0040] S4, at least adjusting the working state of the heating component according to the cavity temperature Tx, so that the cavity component cycles between rapid heating - cooling - slow heating until cooking is completed.

[0041] Specifically, during the cooking process of the baking mode, the cycle of "rapid heating - cooling - slow heating" is 2-4 times. In this embodiment, the controller adjusts the working state of the heating component and the fan component according to the cavity temperature Tx, so that the cavity component cycles between rapid heating - rapid cooling followed by slow cooling - slow heating. Figure 3In other embodiments, the controller can adjust the working state of the heating component according to the cavity temperature Tx, so that the cavity component cycles between rapid heating-slow cooling-slow heating.

[0042] It can be seen that the barbecue control method of this embodiment achieves rapid heating and moisture locking on the meat surface through rapid high temperature, and then achieves heat transfer from the meat surface to the center of the meat by rapidly cooling to a certain temperature and then slowly heating up. Through the above periodic temperature precise control, uniform coloring of the meat surface and the target temperature of the meat center are achieved at the same time. In this way, asymmetric temperature amplitude control is adopted to achieve simultaneous coloring and heating of the meat surface, which avoids insufficient baking effect caused by low-temperature baking and the phenomenon of burnt surface caused by excessive temperature, and can achieve one-click barbecue without turning over.

[0043] refer to Figure 2-3 Further, in step S4, the specific steps of adjusting at least the working state of the heating component according to the cavity temperature Tx include:

[0044] S41, when the cavity temperature Tx∈[set temperature Ts, set temperature Ts+upper temperature fluctuation value Fa), the heating component is controlled to work at full power;

[0045] Specifically, at least the top heater and the bottom heater are controlled to work at high power. At this time, the top heater and the bottom heater can work synchronously or alternately. Of course, the back heater can also be controlled to work continuously or intermittently at high power or low power. In this way, the meat surface is quickly heated up and moisture is locked, and the meat surface is evenly colored.

[0046] S42, when the cavity temperature Tx ≥ (set temperature Ts + upper temperature fluctuation value Fa), turn off the heating component;

[0047] Specifically, when the cavity temperature Tx ≥ (set temperature Ts + upper temperature fluctuation value Fa), it means that the cavity temperature Tx has reached the maximum value. At this time, the heating component is turned off and the heating of the cavity component is stopped so that the cavity component begins to cool down, so that the heat has a certain amount of time to transfer from the meat surface to the center of the meat, thereby making the temperature of the center of the meat reach the target temperature. At the same time, it can prevent the hot surface temperature from being too high and burning.

[0048] S43, when the cavity temperature Tx is less than (set temperature Ts-lower temperature fluctuation value Fb), the heating component is controlled to work at low power;

[0049] Specifically, Ts-Fb<Ts<Ts+Fa. When the cavity temperature Tx<(set temperature Ts-lower temperature fluctuation value Fb), it means that the cavity temperature of the cavity component has dropped to the minimum value, and the heating component should be restarted to heat the cavity component. The control logic for controlling the heating component to work at low power includes but is not limited to any of the following:

[0050] The first one is to control the top heater or the bottom heater to work at a low power. At this time, the top heater or the bottom heater can work continuously or intermittently.

[0051] The second method is to control the top heater and the bottom heater to work synchronously or alternately at low power.

[0052] The third method is to control the top heater to work at low power and the bottom heater to work at high power. At this time, the bottom heater can work continuously or intermittently.

[0053] The fourth method is to control the top heater to work at high power and the bottom heater to work at low power. At this time, the top heater can work continuously or intermittently.

[0054] S44, when the cavity temperature Tx ≥ the set temperature Ts, return to step S41.

[0055] It should be noted that when the heating component is working at low power, the back heater does not work. During the slow heating process, this can avoid the phenomenon of surface burnt due to excessive temperature, and also allow a certain amount of time for heat to be transferred from the surface to the center.

[0056] Further, the upper temperature fluctuation value Fa is not less than 2 times of the lower temperature fluctuation value Fb. Preferably, the upper temperature fluctuation value Fa is 2-4 times of the lower temperature fluctuation value Fb.

[0057] refer to Figure 2 Furthermore, before step S41, the specific step of adjusting at least the working state of the heating component according to the cavity temperature Tx also includes: S40: when the cavity temperature Tx reaches the temperature threshold Tf, control the back fan to rotate forward, wherein Ts-Fb<temperature threshold Tf<set temperature Ts. Thus, by starting the back fan to rotate forward and cooperating with the heating component, the cavity component is quickly heated up, while ensuring that the cavity temperature and the meat surface temperature are more uniform, avoiding excessively high local temperature on the meat surface and causing it to burn.

[0058] refer to Figure 2 and Figure 3Further, in step S42, when or after the heating component is turned off, the back fan is controlled to reverse and / or the heat dissipation fan is controlled to rotate forward until the cavity temperature Tx is less than the temperature threshold Tf and then turned off. Specifically, when or after the heating component is turned off, in order to achieve the effect of first rapid cooling and then slow cooling, the control logic of the fan component includes but is not limited to any of the following:

[0059] The first one is that the cooling fan is not working, and the back fan is controlled to switch from forward rotation to reverse rotation, so that the same fan can be used to dissipate heat and cool the cavity components.

[0060] The second method is to start the cooling fan and turn off the back fan to dissipate heat and cool the cavity components through the cooling fan.

[0061] The third method is to start the heat dissipation fan and control the back fan to switch from forward rotation to reverse rotation, so as to achieve rapid heat dissipation and cooling of the cavity components through the cooperation of the heat dissipation fan and the back fan.

[0062] In the process of controlling the back fan to reverse and / or controlling the heat dissipation fan to rotate forward, that is, in the process of rapid cooling, the temperature measuring component detects the cavity temperature of the cavity component in real time. When the cavity temperature Tx is less than the temperature threshold Tf, the back fan and the heat dissipation fan are controlled to be turned off to end the rapid cooling. During this process, the high temperature points on the meat surface and the cavity component are cooled down, while the low temperature points are heated up, which is beneficial to improving the temperature uniformity of the hot surface and the inside of the cavity component; then it enters slow cooling, that is, when the cavity temperature is Tx∈[Ts-Fb,Tf), since the fan component is turned off, the cavity component enters the slow cooling stage to ensure that the heat has a certain amount of time to transfer from the meat surface to the center of the meat, so that the temperature of the center of the meat reaches the target temperature.

[0063] Further, in step S43, after the heating component is controlled to work at low power, when the cavity temperature Tx≥temperature threshold Tf, the back fan is controlled to rotate forward, so as to improve the heating uniformity.

[0064] refer to Figure 3 , further, the heating slope of the rapid heating is ≥0.25°C / s, and the heating slope of the slow heating is ≤0.1°C / s. The cooling includes rapid cooling and slow cooling, the cooling slope of the rapid cooling is ≥0.25°C / s, and the cooling slope of the slow cooling is ≤0.1°C / s.

[0065] The following is an example of asymmetric temperature range control of cooking equipment (i.e., barbecue control method):

[0066] Example 1: No-load test. Set the temperature Ts to 200℃, the real-time cavity temperature to Tx, set the upper temperature fluctuation value Fa and the lower temperature fluctuation value Fb to 16 and 8 respectively, the power mode of the heating component is 2200W and 1400W respectively, the temperature threshold Tf is 198℃, and the speed of the back fan is 2300r / min. When the above control method is used for no-load test, the no-load temperature curve is as follows: Figure 4 As shown in the no-load temperature curve, it can be seen that after the cooking equipment enters the baking mode, it can achieve uniform coloring of the meat surface and the target temperature of the meat center through precise temperature control of the periodic "rapid heating-cooling-slow heating".

[0067] Example 2: Grilled meat skewers, each skewer weighs about 25g. Since the meat on the skewers is small, the set temperature Ts is 230°C, the real-time cavity temperature is Tx, the upper temperature fluctuation value Fa and the lower temperature fluctuation value Fb are set to 16 and 8, the full power and low power modes of the heating component are 2200W and 1400W respectively, the temperature threshold Tf is 228°C, and the back fan speed is 2300r / min when working.

[0068] After the cavity assembly is preheated, put the meat skewers into the cavity assembly, close the door assembly, and the real-time cavity temperature of the cavity assembly is Tx. Figure 5 As shown. Combined Figure 5 It can be seen that by increasing the temperature range, the Maillard reaction is promoted and the rapid baking of the skewers is achieved.

[0069] Example 3: Roast chicken, the chicken weighs about 1250g. Set the temperature Ts to 210℃, the real-time cavity temperature to Tx, set the upper temperature fluctuation value Fa and the lower temperature fluctuation value Fb to 24 and 8 respectively, the power mode of the heating component is 2800W and 1400W for full power and low power respectively, the temperature threshold Tf is 207℃, and the back fan speed is 1700r / min when working.

[0070] After the cavity assembly is preheated, the whole chicken is placed in the cavity assembly, and the door assembly is closed. The cavity temperature of the cavity assembly is Tx. Figure 6 As shown. Combined Figure 6 It can be seen that through periodic temperature control, the surface of the roasted chicken becomes crispy and the center temperature reaches 85°C, the chicken is juicy and tender, and the rapid roasting of the roasted chicken is achieved.

[0071] The above are only some embodiments of the present invention. For those skilled in the art, several modifications and improvements can be made without departing from the creative concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A barbecue control method for a cooking device, characterized in that: The cooking device comprises a cavity assembly, a heating assembly, a fan assembly and a temperature measuring assembly, the fan assembly comprises a back fan and a heat dissipation fan, the heating assembly comprises at least a bottom heater and a top heater, and the temperature measuring assembly is used to detect the cavity temperature Tx of the cavity assembly in real time; the barbecue control method comprises the following steps: S1, start the heating component to preheat the cavity component; S2, after the cavity assembly is preheated, placing the food to be grilled into the cooking cavity; S3, obtaining the cavity temperature Tx; S4, at least adjusting the working state of the heating component according to the cavity temperature Tx, so that the cavity component cycles between rapid heating - cooling - slow heating until cooking is completed.

2. The barbecue control method of a cooking device according to claim 1, characterized in that: In step S4, the specific steps of adjusting at least the working state of the heating component according to the cavity temperature Tx include: S41, when the cavity temperature Tx∈[set temperature Ts, set temperature Ts+upper temperature fluctuation value Fa), the heating component is controlled to work at full power; S42, when the cavity temperature Tx ≥ (set temperature Ts + upper temperature fluctuation value Fa), turn off the heating component; S43, when the cavity temperature Tx is less than (set temperature Ts-lower temperature fluctuation value Fb), the heating component is controlled to work at low power; S44, when the cavity temperature Tx ≥ the set temperature Ts, return to step S41.

3. The barbecue control method of a cooking device according to claim 2, characterized in that: The upper temperature fluctuation value Fa is not less than twice the lower temperature fluctuation value Fb.

4. The barbecue control method of a cooking device according to claim 2, characterized in that: Before step S41, the specific step of adjusting at least the working state of the heating component according to the cavity temperature Tx also includes: S40: When the cavity temperature Tx reaches the temperature threshold Tf, the back fan is controlled to rotate forward, wherein the temperature threshold Tf is less than the set temperature Ts.

5. The barbecue control method of a cooking device according to any one of claims 2 to 4, characterized in that: In step S41, the specific steps of controlling the heating component to work at full power include: At least the top heater and the bottom heater are controlled to operate at high power.

6. A barbecue control method for a cooking device according to any one of claims 2 to 4, characterized in that: In step S42, when or after the heating component is turned off, the back fan is controlled to reverse and / or the heat dissipation fan is controlled to rotate forward until the cavity temperature Tx is less than the temperature threshold Tf and then turned off, wherein Ts-Fb<Tf<Ts.

7. A barbecue control method for a cooking device according to any one of claims 2 to 4, characterized in that: In step S43, the specific steps of controlling the heating component to operate at low power include: Control the top heater or the bottom heater to work at low power; or Control the top heater and the bottom heater to work synchronously or alternately at low power; or Control the top heater to work at low power and control the bottom heater to work at high power; or The top heater is controlled to work at high power, and the bottom heater is controlled to work at low power.

8. The barbecue control method of a cooking device according to any one of claims 2 to 4, characterized in that: In step S43, after the heating component is controlled to work at low power, when the cavity temperature Tx≥temperature threshold Tf, the back fan is controlled to rotate forward.

9. A barbecue control method for a cooking device according to any one of claims 1 to 4, characterized in that: The heating slope of the rapid heating is ≥0.25°C / s, and the heating slope of the slow heating is ≤0.1°C / s.

10. A barbecue control method for a cooking device according to any one of claims 1 to 4, characterized in that: The cooling includes rapid cooling and slow cooling, the rapid cooling has a cooling slope of ≥0.25°C / s, and the slow cooling has a cooling slope of ≤0.1°C / s.

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