Control method of food cooking equipment

Abstract

The invention relates to the technical field of kitchen appliances, in particular to a control method of food cooking equipment, the food cooking equipment comprises a shell, a heating assembly arranged at the lower part of the shell, a pot body assembly arranged on the heating assembly, a hot air circulation assembly located at the upper part of the shell and a temperature detection module, and the temperature detection module extends into the pot body assembly. The control method comprises the steps that the hot air circulation assembly is controlled to operate at first power, and the heating assembly is controlled to operate at maximum power; the current temperature in the pot body assembly is obtained through a temperature detection module, and the difference value between the current temperature in the pot body assembly and the preset target temperature is obtained; controlling the heating assembly to operate at the corresponding power according to the difference value until cooking is finished. The risk that the lower surface of the food is locally overcooked or scorched due to the fact that the heating assembly continuously heats the lower surface of the food at the maximum power in the working process is effectively avoided, the cooking effect of the food is improved, and meanwhile energy loss can be reduced.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a control method for food cooking equipment. Background Art

[0002] The existing frying and grilling equipment generally has an upper heating component and a lower heating component, and also designs an upper temperature detection module and a lower temperature detection module. The upper temperature detection module and the lower temperature detection module are used to detect the temperature of the corresponding position, and control the upper heating component and the lower heating component to heat simultaneously to solve the problem of uneven heating of the food. However, the accompanying problem is that more electricity is consumed and the production cost will increase.

[0003] For example, the patent application publication number CN118044736A discloses a control method, a control device and a cooking appliance, wherein the control method comprises: controlling a first heating component on a pot body of the cooking appliance to operate at a first power, and a second heating component on an upper cover to operate at a second power; if the temperature of the upper cover reaches a preset temperature, controlling the second heating component to stop operating or to operate at a third power; the third power is lower than the second power; when the second heating component stops operating or operates at the third power, controlling the first heating component to operate at a first power or a fourth power; the first power and the fourth power are different.

[0004] In the above scheme, while controlling the heating of the first heating component and the second heating component, a temperature measuring device is installed on the upper cover, the operation of the second heating component is controlled according to the temperature of the upper cover, and the operation of the first heating component is controlled according to the operating state of the second heating component. Although it can reduce the damage caused by excessive temperature rise of plastic parts and circuit boards in the upper cover, this control method may result in a lower temperature for heated food, especially when heating larger food, which may result in insufficient heat for the food in the cooking utensil, resulting in the outer surface being burnt while the inner part is still not cooked through, or it may take a long time to cook, which will not only affect the overall cooking speed of the food and prolong the cooking time, but also result in more electricity consumption. Summary of the invention

[0005] In order to effectively solve the above problems, the present application provides a control method for food cooking equipment.

[0006] The present application provides a control method for a food cooking device, which adopts the following technical solution:

[0007] A control method for a food cooking device, the food cooking device comprising a housing, a heating assembly arranged at the lower part of the housing, a pot body assembly arranged on the heating assembly, a hot air circulation assembly and a temperature detection module located at the upper part of the housing, the temperature detection module extending into the pot body assembly, the control method comprising:

[0008] Controlling the hot air circulation component to operate at a first power and the heating component to operate at a maximum power;

[0009] The temperature detection module is used to obtain the current temperature inside the pot body component, and the difference between the current temperature inside the pot body component and the preset target temperature;

[0010] The heating element is controlled to operate at corresponding power according to the difference until cooking is finished.

[0011] Optionally, the step of controlling the heating component to operate at a corresponding power according to the difference includes:

[0012] When the difference is less than or equal to the first value and greater than the second value, the heating component operates at the second power;

[0013] When the difference is less than or equal to the second value and greater than the third value, the heating component operates at a third power;

[0014] When the difference is less than or equal to the third value, the heating component operates at a fourth power; wherein the fourth power<third power<second power<maximum power.

[0015] Optionally, the step of controlling the heating component to operate at a corresponding power according to the difference includes:

[0016] The heating power of the heating component is calculated according to S=(SV-PV)×α+F, and the heating component is controlled to operate at the corresponding heating power; wherein S is the heating power, SV is the preset target temperature, PV is the heating chamber temperature, α is the ratio, and F is the compensation value.

[0017] Optionally, the ratio α decreases as the maximum power of the heating component increases, and the compensation value F increases as the maximum power of the heating component increases.

[0018] Optionally, the compensation value F=(S1 / S2)×S1, wherein S1 is the maximum power of the heating component and S2 is the maximum power of the hot air circulation component.

[0019] Optionally, the sum of the maximum power of the hot air circulation component and the maximum power of the heating component does not exceed 2400w, and the maximum power of the heating component is 40%-51% of the maximum power of the hot air circulation component.

[0020] Optionally, the heating assembly is fitted with the pot body assembly.

[0021] Optionally, the temperature detection module extends into the pot body assembly to a depth of 1 / 15-1 / 3 of the height of the pot body assembly.

[0022] Optionally, also include:

[0023] After cooking is completed, it is determined whether the pot body assembly is pulled out of the shell, and if not, a heat preservation operation is performed.

[0024] Optionally, the heat preservation step includes:

[0025] Turn off the hot air circulation component and control the heating component to operate at the fifth power.

[0026] In summary, this application has at least the following beneficial effects:

[0027] 1. When in use, the hot air generated by the hot air circulation component located at the upper part of the shell blows toward the upper surface of the food to take away the moisture in the food, and transfers the heat from the outside to the inside to the food. At the same time, the heating component located at the lower part of the shell performs auxiliary heating on the food, which more effectively ensures the heating temperature of the food in the pot body component, improves the heating uniformity of the upper and lower surfaces of the food, and thus improves the cooking effect of the food, and can improve the cooking efficiency of the food, shorten the cooking time, reduce energy consumption, and save electricity;

[0028] At the same time, in the process of controlling the hot air circulation component and the heating component to heat the food, the hot air circulation component is controlled to operate at the first power, and the heating component is controlled to operate at the optimal state; it is ensured that both the upper surface and the lower surface of the food can receive heat to the maximum extent, and the thermal efficiency is the highest. At the same time, the temperature detection module is used to obtain the current temperature inside the pot body component, and the difference between the current temperature inside the pot body component and the preset target temperature; according to the difference, the heating component is controlled to operate at a corresponding power until the cooking is completed, thereby avoiding the risk of the lower surface of the food being partially overcooked or burnt due to the heating component continuously heating the lower surface of the food at the maximum power for too long during the working process, thereby ensuring that the upper and lower surfaces of the food are heated in balance, improving the cooking effect of the food, and reducing energy loss;

[0029] In addition, by controlling the power of the heating component, the plastic parts or other components at the bottom of the shell can be protected from being damaged due to the continuous high temperature of the heating component. With the coordinated cooperation of the hot air circulation component, it can also ensure that the food in the pot body assembly is always in the heating and cooking process without affecting the overall cooking progress of the food, thereby ensuring the cooking speed of the food.

[0030] 2. When the difference is less than or equal to the first value and greater than the second value, the heating component operates at the second power; when the difference is less than or equal to the second value and greater than the third value, the heating component operates at the third power; when the difference is less than or equal to the third value, the heating component operates at the fourth power. The power corresponding to the heating component is determined according to the range of the difference between the current temperature inside the pot body component and the preset target temperature, so as to reduce energy loss while ensuring the heating effect.

[0031] 3. The heating power of the heating component is calculated by the formula S = (SV-PV) × α + F. The heating power is adjusted as the current temperature inside the pot body component changes to achieve the purpose of accurately controlling the heating temperature. This method can ensure that the heating temperature always fluctuates within a certain range, avoiding the problem of too high or too low temperature in traditional heating methods; and it can always maintain the best heating state during the heating process to improve the heating efficiency; in addition, it can also maximize energy utilization, thereby achieving the purpose of energy saving and consumption reduction. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 It is a structural schematic diagram of the food cooking device shown in Example 1 of the present application.

[0033] Figure 2 It is a flow chart of the control method of the food cooking device shown in Example 1 of the present application.

[0034] Explanation of the reference numerals: 1. Shell; 11. Upper shell; 111. Reflection cover; 112. Motor frame; 12. Lower shell; 121. Mounting slot; 2. Heating assembly; 3. Pot assembly; 4. Hot air circulation assembly; 41. Heating element; 42. Fan blade; 43. Motor; 5. Temperature detection module. DETAILED DESCRIPTION

[0035] 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.

[0036] 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.

[0037] Embodiment 1:

[0038] The embodiment of the present application discloses a food cooking device, including a shell 1, a controller, a heating component 2 arranged at the lower part of the shell 1, a pot body component 3 arranged on the heating component 2, a hot air circulation component 4 and a temperature detection module 5 located at the upper part of the shell 1, the hot air generated by the hot air circulation component 4 heats the food from top to bottom, and the heating component 2 performs auxiliary heating on the food, which more effectively ensures the heating temperature of the food in the pot body component 3, improves the heating uniformity of the upper and lower surfaces of the food, thereby improving the cooking effect of the food, and can improve the cooking efficiency of the food, shorten the cooking time, reduce energy consumption, and save electricity.

[0039] Specifically, the shell 1 includes a lower shell 12 and an upper shell 11 covering the lower shell 12, a reflective cover 111 and a motor frame 112 are arranged in the upper shell 11, and the hot air circulation component 4 is arranged in the upper shell 11, and the hot air circulation component 4 includes a heating element 41, a fan blade 42 and a motor 43 for driving the fan blade 42 to rotate, the motor 43 is installed on the motor frame 112, the heating element 41 and the fan blade 42 are both located in the reflective cover 111, the heating element 41 can be arranged on the periphery of the fan blade 42, and can also be located below the fan blade 42; the heat of the heating element 41 itself radiates heating to the food, and at the same time, the fan blade 42 rotates under the driving action of the motor 43 to transfer the hot air generated by the heating element 41 to the pot body assembly 3, and the hot air blows to the upper surface of the food to take away the moisture of the food, and at the same time transfers the heat from the outside to the inside to the food.

[0040] At the same time, since the hot air circulation component 4 is used to heat the food on the upper part of the upper shell 11, due to the presence of the fan blades 42, the fan blades 42 blow the heat into the pot body assembly 3, so that more heat is transferred to the food in the pot body assembly 3, reducing the probability of heat transfer to the upper shell 11. Therefore, the problem of deformation of the upper shell 11 due to excessive temperature is effectively avoided.

[0041] In this embodiment, the upper housing 11 and the lower housing 12 are hingedly arranged, the heating assembly 2 and the pot assembly 3 are both located in the lower housing 12, the top of the lower housing 12 is provided with an opening, and the pot assembly 3 is inserted into the lower housing 12 through the opening. In other embodiments, the front side of the lower housing 121 is provided with an opening, the pot assembly 3 includes a pot body and a guard plate provided on the front side of the pot body, a handle is provided on the guard plate, the pot body is inserted into the lower housing 12 through the opening, and the guard plate covers and seals the opening.

[0042] The lower portion of the lower housing 12 is provided with a mounting groove 121 with an opening facing upward, and the heating component 2 is arranged in the mounting groove 121, wherein the heating component 2 may be an electromagnetic device or a heating tube to heat the food in the pot body component 3. It should be noted that the heating component 2 fits the pot body component 3 so that the heat generated by the heating component 2 is directly transferred to the pot body component 3, and then transferred to the food through the pot body component 3, so as to improve the heating efficiency of the food; in addition, the mounting groove 121 can also gather the heat generated by the heating component 2, so as to further improve the heating efficiency of the food.

[0043] In addition, the temperature detection module 5 is mounted on the reflective cover 111 and extends into the pot body assembly 3. The temperature detection module 5 is connected to the controller to detect the current temperature inside the pot body assembly 3, that is, the current airflow temperature inside the pot body assembly 3, and send the current temperature inside the pot body assembly 3 to the controller. The controller controls the operation of the heating assembly 2 and / or the hot air circulation assembly 4 according to the current temperature inside the pot body assembly 3. It should be noted that the temperature detection module 5 can be set as a temperature sensor.

[0044] In this embodiment, the depth of the temperature detection module 5 extending into the pot assembly 3 is 1 / 15-1 / 3 of the height of the pot assembly 3, which improves the accuracy of temperature detection and avoids the situation where the installation of the temperature detection module 5 affects the food placement. It can be understood that the heat generated by the heating element 41 is radiated to the surrounding airflow, and the fan blade 42 rotates to circulate the hot airflow in the pot assembly 3, so that the heat in the pot assembly 3 is evenly distributed, but the heat generated by the heating component 2 is directly conducted to the lower part of the pot assembly 3. Although the rotation of the fan blade 42 will increase the overall temperature inside the pot assembly 3, the temperature of the lower part of the pot assembly 3 will be slightly higher than the temperature of the upper part of the pot assembly 3; setting the temperature detection module 5 in a suitable range can not only detect the temperature of the lower part of the pot assembly 3, improve the accuracy of temperature detection, but also reduce the influence of the temperature detection module 5 on the food placement, and at the same time, it can also avoid the heat generated by the heating element 41 from radiating to the temperature detection module 5, thereby increasing the service life of the temperature detection module 5.

[0045] When the depth of the temperature detection module 5 inserted into the pot body assembly 3 is less than 1 / 15 of the height of the pot body assembly 3, the distance between the temperature detection module 5 and the heating element 41 is relatively close, and the heat generated by the heating element 41 is radiated to the air flow in the area where the temperature detection module 5 is located, so that the temperature in the area where the temperature detection module 5 is located is higher than the temperature of the food, resulting in a lower accuracy of the temperature detected by the temperature detection module 5, affecting subsequent operations; when the depth of the temperature detection module 5 inserted into the pot body assembly 3 is greater than 1 / 3 of the height of the pot body assembly 3, it can detect the temperature of the lower part of the pot body assembly 3 and improve the accuracy of temperature detection without affecting the placement and removal of food in the pot body assembly 3.

[0046] It should be noted that the temperature detection module 5 is located on the periphery of the pot body assembly 3, which can not only detect the internal temperature of the pot body assembly 3, but also further prevent the installation of the temperature detection module 5 from affecting the placement and removal of food.

[0047] Based on the above-mentioned food cooking device, the embodiment of the present application further discloses a control method of the food cooking device, which specifically includes:

[0048] S100, controlling the hot air circulation component to operate at a first power, and the heating component to operate at a maximum power.

[0049] Specifically, during the cooking process, the hot air circulation component is controlled to operate at the first power so that the hot air generated by the hot air circulation component heats the food from top to bottom; and the heating component is controlled to operate at the maximum power to perform auxiliary heating on the food, thereby more effectively ensuring the heating temperature of the food in the pot body component and improving the heating uniformity of the upper and lower surfaces of the food, thereby improving the cooking taste of the food, and being able to improve the cooking efficiency of the food, shorten the cooking time, reduce energy consumption, and save electricity.

[0050] It should be noted that the first power can be a constant power or a modulated power. The modulated power, that is, the heating power, can be adjusted accordingly over time, and the modulated power can be programmed accordingly according to different cooking modes.

[0051] S101, obtaining the current temperature inside the pot body assembly through a temperature detection module, and obtaining the difference between the current temperature inside the pot body assembly and a preset target temperature.

[0052] The temperature detection module detects the current temperature inside the pot body assembly, that is, the current airflow temperature in the area where the temperature detection module is located, and sends it to the controller. The controller obtains the preset target temperature and calculates the difference between the current temperature inside the pot body assembly and the preset target temperature.

[0053] It should be noted that the preset target temperature can be programmed accordingly according to different cooking modes.

[0054] S102, controlling the heating component to operate at a corresponding power according to the difference until cooking is completed.

[0055] In the process of controlling the hot air circulation component and the heating component to heat the food, the power of the heating component can be controlled according to the difference between the current temperature inside the pot body component and the preset target temperature, thereby preventing the heating component from continuously heating the lower surface of the food at maximum power during operation, resulting in the risk of partial overcooking or burning of the lower surface of the food, thereby improving the cooking effect of the food and reducing energy loss.

[0056] In addition, by controlling the power of the heating assembly, the plastic parts or other components at the bottom of the lower shell body can be protected from being damaged due to the continuous high temperature of the heating assembly. With the coordinated cooperation of the hot air circulation assembly, it can also ensure that the food in the pot body assembly is always in the heating and cooking process without affecting the overall cooking progress of the food, thereby ensuring the cooking speed of the food.

[0057] Wherein, step 102 specifically includes:

[0058] S1021, when the difference is less than or equal to the first value and greater than the second value, the heating component operates at the second power;

[0059] S1022, when the difference is less than or equal to the second value and greater than a third value, the heating component operates at a third power;

[0060] S1023, when the difference is less than or equal to the third value, the heating component operates at a fourth power; wherein the fourth power < the third power < the second power < the maximum power.

[0061] The power corresponding to the heating component is determined according to the range of the difference between the current temperature inside the pot body component and the preset target temperature, thereby reducing energy loss while ensuring the heating effect.

[0062] Specifically, when the difference is less than or equal to the first value and greater than the second value, the heating component operates at a second power, and the second power is 75%-85% of the maximum power of the heating component, and can be specifically set to 80% of the maximum power of the heating component. When the difference is less than or equal to the second value and greater than the third value, the heating component operates at a third power, and the third power is 35%-45% of the maximum power of the heating component, and can be specifically set to 40% of the maximum power of the heating component. When the difference is less than or equal to the third value, the heating component operates at a fourth power, and the fourth power is 15%-25% of the maximum power of the heating component, and can be specifically set to 20% of the maximum power of the heating component.

[0063] It should be noted that the first value, the second value, and the third value are formulated according to the preset target temperature. When the preset target temperature is greater than or equal to 200 degrees, the first value can be set to 80, the second value can be set to 30, and the third value can be set to 0; when the preset target temperature is less than 200 degrees, the first value can be set to 70, the second value can be set to 25, and the third value can be set to 0. In other embodiments, the first value, the second value, and the third value can also be set according to the experience of those skilled in the art.

[0064] In addition, the sum of the maximum power of the hot air circulation component and the maximum power of the heating component does not exceed 2400w, that is, the sum of the maximum power of the heating element and the maximum power of the heating component does not exceed 2400w, so as to meet the industry standards of household appliances. The maximum power of the heating component is 40%-51% of the maximum power of the heating element, which can improve the overall cooking effect while reducing energy loss. In this embodiment, the maximum power of the heating element is 2000w, and the maximum power of the heating component is 400w, which can improve cooking efficiency and reduce energy loss while ensuring the cooking effect of food.

[0065] It should be noted that the effects achieved by setting the maximum power of the heating element and the maximum power of the heating assembly in this application can be verified by the following tests:

[0066] Application examples: Heating element with a maximum power of 2000w, heating component with a maximum power of 400w;

[0067] Comparative example: Heating element with a maximum power of 1700w, and heating element with a maximum power of 700w.

[0068] Test method: At room temperature of 25°C, install the application example and the comparative example in a cooking device of the same model and specification, and use a motor of the same model and specification to drive. Input the same cooking instruction, and test and record the time required for the current temperature inside the pot assembly to reach 230°C and 233°C respectively.

[0069] Test results: The test results are recorded as shown in Table 1.

[0070] Table 1 Test results record

[0071]

[0072] According to the above test results, it can be seen that compared with the application example and the comparative example, the time required for the current temperature inside the pot body assembly to reach 230° is less, and the efficiency improvement time is 48s, and the cooking efficiency is improved by 48s / 3min52s×100%=20.7%; and when the current temperature inside the pot body assembly reaches 233°, the efficiency improvement time is 53s, and the cooking efficiency is improved by 53s / 4min8s×100%=21.3%. The required cooking time is reduced, thereby reducing the required electrical energy, thereby achieving the purpose of improving efficiency and reducing energy.

[0073] In addition, the control method further comprises the following steps:

[0074] S103, after cooking is completed, determine whether the pot body assembly is pulled out of the shell, if not, perform a keep warm operation.

[0075] When cooking is completed, that is, when the preset cooking time is reached, it is determined whether the pot body assembly is pulled out of the shell. If not, the food in the pot body assembly is kept warm; if yes, the hot air circulation assembly and the heating assembly are controlled to be turned off and enter the shutdown state. It should be noted that the preset cooking time is programmed accordingly according to different cooking modes.

[0076] Specifically, a micro switch assembly is provided between the lower housing and the pot assembly, and the micro switch assembly includes a micro switch and a triggering member for triggering the micro switch. The micro switch is connected to the controller, and the micro switch is provided on the lower housing or the pot assembly, and the triggering member is provided on the pot assembly or the lower housing. When the triggering member triggers the micro switch, the micro switch is in an open state and sends a triggering signal to the controller. If the controller can still receive the triggering signal after the cooking is finished, it proves that the pot assembly is still in the lower housing, so as to perform the heat preservation operation.

[0077] In other embodiments, it is determined whether the pot body assembly is pulled out of the shell within a preset time after cooking is completed. If not, a keep warm operation is performed, which can not only keep the food in the pot body assembly warm, but also reduce unnecessary energy loss.

[0078] Wherein, the heat preservation operation is performed in step 103, specifically including:

[0079] Turn off the hot air circulation component and control the heating component to operate at the fifth power.

[0080] When cooking is completed and the pot body assembly is not pulled out of the lower shell, the hot air circulation assembly is turned off and the heating assembly is controlled to operate at the fifth power. The fifth power is 5%-15% of the maximum power of the heating assembly, and can be specifically set to 10%. This can keep the food in the pot body assembly warm to ensure the taste of the food and reduce energy loss.

[0081] It should be noted that the effect achieved by the control method in this application can be verified by the following tests:

[0082] 1. Temperature test

[0083] Subjects:

[0084] Application example: the control method disclosed in this application;

[0085] Comparative example: the control method disclosed in the patent application publication number CN118044736A.

[0086] Test method: Use cooking equipment of the same model and specification, and use motors of the same model and specification to drive them. Apply the application example and the comparative example to the cooking equipment respectively, and test and record the time required for the current temperature inside the pot assembly to reach 200°C and 230°C respectively.

[0087] Test results: The temperature test results are recorded as shown in Table 2.

[0088] Table 2 Temperature test result record

[0089]

[0090] According to the above test results, it can be seen that compared with the application example and the comparative example, the time required for the current temperature inside the pot body assembly to reach 200°C is less, and the efficiency improvement time is 30s, and the cooking efficiency is improved by 30s / 3min7s×100%=16%; and when the current temperature inside the pot body assembly reaches 230°C, the efficiency improvement time is 40s, and the cooking efficiency is improved by 40s / 3min49s×100%=18%. The required cooking time is reduced, thereby reducing the required electrical energy, thereby achieving the purpose of improving efficiency and reducing energy.

[0091] 2. Food maturity test

[0092] Subjects:

[0093] Application example: the control method disclosed in this application;

[0094] Comparative example: the control method disclosed in the patent application publication number CN118044736A.

[0095] Test method: Use cooking equipment of the same model and specification, and use motors of the same model and specification to drive them.

[0096] Chicken wings of the same weight and similar size were prepared, and an experimental group and a control group were set up. The experimental group used the application example in combination with the cooking equipment for cooking, and the control group used the comparative example in combination with the cooking equipment for cooking. The preset target temperature in the pot assembly was set to 240°C. After the preset target temperature reached 240°C, the temperature was kept warm through program control. During the execution of the cooking program, the surface color of the food was evaluated at different times, and the evaluation was mainly conducted using a scoring system.

[0097] Surface color: White to light yellow 1-5 points, 6-9 yellow, 10 points golden yellow, 11-15 points yellow surface with focus, and the higher the score, the more focus, 10 points is the best.

[0098] Test results: The food surface color test results are recorded as shown in Table 3.

[0099] Table 3 Food surface color test results record

[0100] 0min 5min 10min 15min 20min 25min 30min Experimental Group 1 3 7 9 10 11 12 Comparison group 1 2 5 7 8 9 10

[0101] According to the above test results, the food surface color of the application example has turned golden yellow since 20 minutes, that is, the food has reached a mature state, while the control example is 30 minutes; this shows that the cooking speed of the cooking equipment using the application example is faster, which indirectly reflects that the application example consumes less energy than the control example.

[0102] In summary, the control method disclosed in the present application has a faster heating speed and a faster cooking speed, which can achieve more efficient cooking, reduce energy loss, shorten cooking time, and greatly improve cooking efficiency.

[0103] Embodiment 2:

[0104] The difference between this embodiment and embodiment 1 is that step 102 specifically includes:

[0105] The heating power of the heating component is calculated according to S=(SV-PV)×α+F, and the heating component is controlled to operate at the corresponding heating power; wherein S is the heating power, SV is the preset target temperature, PV is the current temperature inside the pot body component, α is the ratio, and F is the compensation value.

[0106] The heating power of the heating component is calculated by the above formula, and the heating power is adjusted as the current temperature inside the pot body component changes, so as to achieve the purpose of accurately controlling the heating temperature. This method can ensure that the heating temperature always fluctuates within a certain range, avoiding the problem of too high or too low temperature in traditional heating methods; and it can always maintain the best heating state during the heating process to improve the heating efficiency; in addition, it can also maximize energy utilization, thereby achieving the purpose of energy saving and consumption reduction.

[0107] In the process of controlling the hot air circulation component and the heating component to heat the food, the current temperature inside the pot body component is detected by the temperature detection module and sent to the controller, and the controller calculates the difference between the current temperature inside the pot body component and the preset target temperature, substitutes the difference into the above formula to calculate the power of the heating component, and controls the heating component to operate at this power, thereby avoiding the risk of the heating component continuously heating the lower surface of the food at maximum power during operation, resulting in partial overcooking or burning of the lower surface of the food, improving the cooking effect of the food while reducing energy loss.

[0108] It should be noted that the ratio α decreases as the maximum power of the heating component increases, and the compensation value F increases as the maximum power of the heating component increases. The compensation value F = (S1 / S2) × S1, wherein S1 is the maximum power of the heating component, and S2 is the maximum power of the heating element.

[0109] The ratio α is set by technicians in this field based on their experience. When the maximum power of the heating component is 400w, the ratio α can be set to 3; if the maximum power of the heating component is 700w, the ratio α is set to 2.

[0110] In addition, after cooking is completed, that is, after the preset cooking time is reached, it is determined whether the pot body assembly is pulled out of the shell, and if not, the food in the pot body assembly is kept warm. The keeping warm operation specifically includes: turning off the hot air circulation assembly and controlling the heating assembly to operate according to a preset rule.

[0111] In this embodiment, when the preset cooking time of the cooking device is reached and the pot body assembly has not been pulled out of the lower shell body, the food in the pot body assembly is kept warm, that is, the hot air circulation assembly and the heating assembly are turned off. When the current temperature inside the pot body assembly reaches the keeping warm temperature, the heating assembly is started and the heating assembly is controlled to operate at the fifth power to maintain the current temperature inside the pot body assembly at the keeping warm temperature. While keeping the food in the pot body assembly warm, energy loss can be further reduced.

[0112] It should be noted that the insulation temperature can be set to 60°C-80°C, and the optimal insulation temperature is 70°C.

[0113] 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 method for controlling a food cooking device, characterized in that: The food cooking device comprises a housing, a heating assembly arranged at the lower part of the housing, a pot body assembly arranged on the heating assembly, a hot air circulation assembly and a temperature detection module located at the upper part of the housing, the temperature detection module extends into the pot body assembly, and the control method comprises: Controlling the hot air circulation component to operate at a first power and the heating component to operate at a maximum power; The temperature detection module is used to obtain the current temperature inside the pot body component, and the difference between the current temperature inside the pot body component and the preset target temperature; The heating element is controlled to operate at corresponding power according to the difference until cooking is finished.

2. The control method of food cooking equipment according to claim 1, characterized in that: The step of controlling the heating component to operate at a corresponding power according to the difference comprises: When the difference is less than or equal to the first value and greater than the second value, the heating component operates at the second power; When the difference is less than or equal to the second value and greater than the third value, the heating component operates at a third power; When the difference is less than or equal to the third value, the heating component operates at a fourth power; wherein the fourth power<third power<second power<maximum power.

3. The control method of food cooking equipment according to claim 1, characterized in that: The step of controlling the heating component to operate at a corresponding power according to the difference comprises: The heating power of the heating component is calculated according to S=(SV-PV)×α+F, and the heating component is controlled to operate at the corresponding heating power; wherein S is the heating power, SV is the preset target temperature, PV is the heating chamber temperature, α is the ratio, and F is the compensation value.

4. The control method of food cooking equipment according to claim 3, characterized in that: The ratio α decreases as the maximum power of the heating component increases, and the compensation value F increases as the maximum power of the heating component increases.

5. The control method of food cooking equipment according to claim 3, characterized in that: The compensation value F=(S1 / S2)×S1, wherein S1 is the maximum power of the heating component, and S2 is the maximum power of the hot air circulation component.

6. The control method of food cooking equipment according to claim 1, 2 or 4, characterized in that: The sum of the maximum power of the hot air circulation component and the maximum power of the heating component does not exceed 2400w, and the maximum power of the heating component is 40%-51% of the maximum power of the hot air circulation component.

7. The control method of food cooking equipment according to claim 1, characterized in that: The heating component is fitted with the pot body component.

8. The control method of food cooking equipment according to claim 1, characterized in that: The temperature detection module extends into the pot body assembly to a depth of 1 / 15-1 / 3 of the height of the pot body assembly.

9. The control method of food cooking equipment according to claim 1, characterized in that: Also includes: After cooking is completed, it is determined whether the pot body assembly is pulled out of the shell, and if not, a heat preservation operation is performed.

10. The control method of food cooking equipment according to claim 9, characterized in that: The heat preservation operation step comprises: Turn off the hot air circulation component and control the heating component to operate at the fifth power.

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