Control method of cooking equipment

Abstract

The invention relates to the technical field of kitchen appliances, in particular to a control method of cooking equipment, the cooking equipment comprises an upper shell and a lower shell, a reflection disc is arranged in the upper shell, an air outlet communicated with the outside is formed in the upper shell, an exhaust outlet communicated with the air outlet is formed in the reflection disc, and a pot body assembly is arranged in the lower shell; the reflecting disc is further provided with a first recycling channel and a second recycling channel which are communicated with the interior of the pot body assembly, a first filtering assembly is arranged in the first recycling channel, a second filtering assembly is arranged in the second recycling channel, and the control method comprises the steps that the humidity detection value of the exhaust port is obtained; whether the humidity detection value is larger than a preset humidity threshold value or not is judged, and if yes, the first recycling channel is controlled to be opened, and the second recycling channel is controlled to be closed; the humidity change rate is calculated according to the humidity detection value, when the humidity change rate is within the preset range, the second recovery channel is controlled to be opened, the first recovery channel is controlled to be closed, and the taste of food can be improved while heat recovery is achieved.

Description

Technical Field

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

[0002] Existing grilling equipment includes a heating device, which includes a heating element, a fan blade, and a motor for driving the fan blade to rotate. The heating element generates heat, and the fan blade rotates under the driving action of the motor, and blows the heat generated by the heating element into the container to heat the food in the container. In order to ensure the hot air circulation inside the container, the excess heat inside the container is directly discharged to the outside of the equipment, which not only causes heat waste, but also increases the energy required for cooking food, thereby increasing the cooking cost.

[0003] The existing publication number is CN118177624A, which is a cooking device for recycling hot air. The cooking device comprises an upper shell and a lower shell. A heating element and an air circulation component are arranged in the upper shell, an inner pot is arranged in the lower shell, and an inner cavity is arranged in the upper shell. The inner cavity is provided with a first opening toward the inside of the pot body component, and a return air port toward the air circulation component is arranged on the inner cavity. A heating cavity is arranged in the upper shell and on one side of the inner cavity. The heating element is arranged in the heating cavity, and the air circulation component is arranged on one side of the heating cavity, so as to transfer the heat generated by the heating element to the inside of the pot body component, and make the heat inside the pot body component flow back to the air circulation component through the inner cavity and the return air port for circulation, so as to recycle the hot air in the pot body component.

[0004] While the above technology recycles and reuses the hot air in the pot body assembly, the fumes and moisture generated during the cooking process of the food are also recirculated, which are easy to adhere to the food and affect the taste of the food; and when the hot air flows from top to bottom, it first contacts the upper surface of the food, which can easily cause the upper surface of the food to be overcooked and the lower surface to be undercooked, affecting the uniformity of heating of the food. Summary of the invention

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

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

[0007] A control method for a cooking device, the cooking device comprising an upper shell and a lower shell, a reflective plate and a heating device are arranged in the upper shell, an air outlet connected to the outside is arranged on the upper shell, an exhaust port connected to the air outlet is arranged on the reflective plate, and a pot assembly is arranged in the lower shell; the reflective plate is further provided with a first recovery channel and a second recovery channel connected to the inside of the pot assembly, a first filter assembly for filtering oil smoke is arranged in the first recovery channel, and a second filter assembly for filtering water and oil smoke is arranged in the second recovery channel, the control method comprising:

[0008] Get the humidity detection value at the exhaust port;

[0009] Determine whether the humidity detection value is greater than a preset humidity threshold value, and if so, control the first recycling channel to be opened and the second recycling channel to be closed;

[0010] The humidity change rate is calculated based on the humidity detection value. When the humidity change rate is within a preset range, the second recycling channel is controlled to be opened and the first recycling channel is controlled to be closed.

[0011] Optionally, the calculation formula for the humidity change rate is: Wherein, i represents a positive integer, K(i, j) represents the temperature change rate at the exhaust outlet at time i and time interval j, R(i) represents the humidity detection value at the exhaust outlet at time i, R(ij) represents the humidity detection value at the exhaust outlet at time ij, and R(i-2j) represents the humidity detection value at the exhaust outlet at time i-2j.

[0012] Optionally, after the step of when the humidity change rate is within a preset range, the method further includes:

[0013] It is determined whether the difference between the humidity detection value at the exhaust outlet at time i and the preset humidity threshold is within a preset difference range. If so, the second recycling channel is controlled to be opened and the first recycling channel is closed.

[0014] Optionally, after determining whether the humidity detection value is greater than a preset humidity threshold, and if so, controlling the first recycling channel to be opened and the second recycling channel to be closed, the method further includes:

[0015] Determine whether the difference between the humidity detection value at the exhaust outlet at time i and the humidity detection value at time ij is greater than a second preset difference. If so, control the opening degree of the recovery port of the first recovery channel to 100%; if not, control the recovery port of the first recovery channel to be reduced.

[0016] Optionally, the step of controlling the reduction of the recovery port of the first recovery channel specifically includes:

[0017] Get the temperature detection value inside the pot assembly;

[0018] Determine whether the difference between the temperature detection value at the current moment and the preset temperature target value is greater than the preset difference. If so, control the opening degree of the recovery port of the first recovery channel to 60%-70%; if not, control the opening degree of the recovery port of the first recovery channel to 40%-50%.

[0019] Optionally, also include:

[0020] When the humidity detection value at the air outlet is greater than a preset humidity threshold, determining a first ratio of the humidity detection value at time i to the humidity detection value at time i+j;

[0021] The fan speed at time i is multiplied by the first ratio to obtain a second fan speed, and the fan is operated at the second fan speed at time i+j.

[0022] Optionally, also include:

[0023] Get the maximum fan speed of the cooking equipment;

[0024] When the second fan speed is greater than the maximum fan speed, the second fan operates at the maximum fan speed.

[0025] Optionally, a first return air outlet and a second return air outlet are provided on the reflective disk and located on one side of the exhaust outlet, and the first return air outlet is located between the exhaust outlet and the second return air outlet, the first recovery channel is connected to the first return air outlet, and the second recovery channel is connected to the second return air outlet; a first solenoid valve is provided at the air inlet of the first recovery channel, and a second solenoid valve is provided at the air inlet of the second recovery channel.

[0026] Optionally, the first return air outlet is located between the exhaust outlet and the second return air outlet.

[0027] Optionally, a cooking vessel is arranged inside the pot body assembly, the air outlet of the first recovery channel is located above the cooking vessel, and the air outlet of the second recovery channel is located below the cooking vessel.

[0028] In summary, this application has at least the following beneficial effects:

[0029] 1. The humidity sensor sends the detected humidity detection value to the controller, and the controller determines whether the humidity detection value is greater than the preset humidity threshold. When the humidity detection value is greater than the preset humidity threshold, it means that the food inside the pot body assembly enters the rising stage of water loss. At this time, the water loss of the food gradually increases, and the first recovery channel is controlled to be opened and the second recovery channel is closed, so that a part of the excess hot air inside the pot body assembly enters the first recovery channel, and enters the pot body assembly after being filtered by the first filter assembly, so as to realize heat recovery and improve the utilization rate of heat and the cooking efficiency of food; at the same time, the water vapor carried in the hot air enters the pot body assembly to replenish the water of the food in the pot body assembly to avoid excessive water loss inside the food and affect the taste of the food.

[0030] At the same time, the controller calculates the humidity change rate through the humidity detection value, and the humidity change rate is used to measure the change of humidity at the exhaust outlet in different time periods.

[0031] When the humidity change rate is within a preset range, that is, the food inside the pot body assembly enters a water loss and descending stage, a hard crust is formed on the surface of the food. If too much water is added, it will affect the formation of a crispy crust on the surface of the food. Therefore, no additional water is needed at this stage, and the second recovery channel is controlled to be opened and the first recovery channel is closed, so that a part of the excess hot air inside the pot body assembly enters the second recovery channel, and enters the pot body assembly after being filtered by the second filter assembly, thereby realizing heat recovery and improving heat utilization and food cooking efficiency.

[0032] By alternately using the first recovery channel and the second recovery channel, heat can be recovered and the utilization rate of heat can be improved. At the same time, water can be replenished into the pot body assembly during the rising stage of water loss, and heat can be replenished into the pot body assembly during the falling stage of water loss, so that the food can be crispy on the outside and tender on the inside, with a better taste, and the cooking time can be effectively shortened and energy consumption can be reduced.

[0033] 2. A cooking vessel is arranged inside the pot body assembly, and the air outlet of the first recovery channel is located above the cooking vessel, so that the water vapor carried by the recovered hot air can contact the upper surface of the food first, avoiding the upper surface of the food from being drier due to contacting the hot air first, so as to reduce the moisture difference between the upper and lower surfaces of the food, and make the moisture distribution on the upper and lower surfaces of the food more uniform, thereby ensuring the taste of the food; and the air outlet of the second recovery channel is located below the cooking vessel, so that the heat carried by the recovered hot air can heat the lower surface of the food, improve the uniformity of heating the upper and lower surfaces of the food, and thus improve the cooking effect of the food.

[0034] 3. The first return air outlet is located between the exhaust outlet and the second return air outlet. The hot air discharged from the exhaust outlet flows through the outer wall of the first recovery pipe, which can heat and keep the first recovery pipe warm, avoid condensation of water vapor in the first recovery pipe, reduce water vapor loss, and improve the water replenishment effect of food. The second recovery pipe is far away from the exhaust outlet. When the water vapor carried in the hot air contacts the inner wall of the second recovery pipe or the second filter assembly, it is easy to condense, so that it can adhere to the second recovery pipe or the second filter assembly, reducing the reflux of water vapor, so as to improve the taste of food. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 It is a cross-sectional view of a cooking device shown in an embodiment of the present application.

[0036] Figure 2 It is a schematic diagram of the structure of a reflective plate in a cooking device shown in an embodiment of the present application.

[0037] Figure 3 It is a flow chart of a method for controlling a cooking device according to an embodiment of the present application.

[0038] Explanation of the reference numerals: 1. upper shell; 11. motor frame; 12. reflective plate; 121. exhaust port; 122. first return air port; 123. second return air port; 13. heating device; 14. air outlet; 2. lower shell; 21. liner; 22. pot body assembly; 23. cooking vessel; 3. first recovery channel; 31. first solenoid valve; 32. first filter assembly; 4. second recovery channel; 5. water collecting box. DETAILED DESCRIPTION

[0039] 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.

[0040] 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.

[0041] Embodiment 1:

[0042] The present application embodiment discloses a cooking device, such as Figure 1 As shown, it includes an upper shell 1 and a lower shell 2, wherein an inner pot 21 and a pot body assembly 22 arranged in the inner pot 21 are arranged in the lower shell 2, and a controller, a motor frame 11, a reflective disk 12 and a heating device 13 are arranged in the upper shell 1, wherein the heating device 13 includes a heating element, a fan and a motor for driving the fan to rotate, wherein the heating element and the fan are both located in the reflective disk 12, the motor is mounted on the motor frame 11, and the heating element and the motor are both connected to the controller; and a cold air cavity is formed between the motor frame 11 and the reflective disk 12, wherein a cold fan connected to the motor is also arranged in the cold air cavity.

[0043] An air outlet 14 connected to the outside is arranged on the upper shell 1 and located on the rear side, an exhaust port 121 connected to the air outlet 14 is arranged on the reflective disk 12, a first return air port 122 and a second return air port 123 are also arranged on the reflective disk 12 and located on one side of the exhaust port 121, a first recovery channel 3 and a second recovery channel 4 connected to the inside of the pot body assembly 22 are arranged on the reflective disk 12, an air inlet of the first recovery channel 3 is connected to the first return air port 122, and an air inlet of the second recovery channel 4 is connected to the second return air port 123, a part of the excess hot air inside the pot body assembly 22 is discharged through the exhaust port 121 and the air outlet 14, and a part of it enters the inside of the pot body assembly 22 through the first recovery channel 3 or the second recovery channel 4, which facilitates heat recovery, improves heat utilization, reduces heat loss in the pot body assembly 22, reduces cooking costs, and also improves food heating efficiency.

[0044] It should be noted that the caliber of the second return air port 123 is the same as that of the exhaust port 121, and the caliber of the first return air port 122 is larger than that of the exhaust port 121. When the first recovery channel 3 is opened, most of the excess heat inside the pot body assembly 22 can enter the first recovery channel 3 and flow back to the inside of the pot body assembly 22, further improving the utilization rate of heat. In this embodiment, the first recovery channel 3 is set as a first recovery pipe, and the second recovery channel 4 is set as a second recovery pipe.

[0045] A first filter assembly 32 for filtering oil smoke is provided in the first recycling channel 3. The first filter assembly 32 can be set as an activated carbon filter or a stainless steel filter, which can filter the oil smoke in the hot air to prevent the oil smoke in the hot air entering through the first recycling channel 3 from adhering to the food and affecting the taste of the food; a second filter assembly for filtering moisture and oil smoke is provided in the second recycling channel 4. The second filter assembly can be set as a stainless steel filter and a paper stretched mesh filter cloth arranged in sequence. The stainless steel filter can filter the oil smoke in the hot air, and the paper stretched mesh filter cloth can filter the moisture carried in the hot air to prevent the oil smoke and moisture from adhering to the food and affecting the taste of the food. In other embodiments, the second filter assembly can also be set as an activated carbon filter and a paper stretched mesh filter cloth.

[0046] A first solenoid valve 31 is provided at the air inlet of the first recovery channel 3, and a second solenoid valve is provided at the air inlet of the second recovery channel 4. The first solenoid valve 31 and the second solenoid valve are both connected to the controller, and the opening and closing and the opening size of the first recovery channel 3 or the second recovery channel 4 are controlled by the power-on state of the first solenoid valve 31 or the second solenoid valve.

[0047] Among them, a humidity sensor is arranged inside the reflective disk 12 and located at the exhaust port 121. The humidity sensor is connected to the controller and is used to detect the humidity detection value at the exhaust port 121 according to a preset period and send the humidity detection value to the controller. The controller can control the on and off of the first solenoid valve 31 or the second solenoid valve according to the humidity detection value, thereby controlling the opening and closing of the first recovery channel 3 or the second recovery channel 4.

[0048] As an implementation mode, when the humidity detection value is greater than the preset humidity threshold, the controller controls the first solenoid valve 31 to be energized and the second solenoid valve to be de-energized, that is, the first recycling channel 3 is in an open state and the second recycling channel 4 is in a closed state, so that a part of the hot air in the pot body assembly 22 enters the pot body assembly 22 through the first recycling channel 3, realizes heat recovery, improves the utilization rate of heat and the cooking efficiency of food; at the same time, the water vapor carried in the hot air enters the pot body assembly 22, replenishes the moisture of the food in the pot body assembly 22, and improves the taste of the food. In addition, the recycled hot air can effectively filter the oil smoke carried in the hot air after passing through the first filter assembly 32, further improving the taste of the food.

[0049] The controller also needs to obtain the humidity change rate based on the humidity detection value. When the humidity change rate is within a preset range, the second solenoid valve is controlled to be energized and the first solenoid valve 31 is de-energized, that is, the second recovery channel 4 is in an open state and the first recovery channel 3 is in a closed state. A part of the hot air in the pot body assembly 22 enters the interior of the pot body assembly 22 through the second recovery channel 4. The second filter assembly of the second recovery channel 4 can filter the oil smoke and most of the moisture in the hot air, so that the heat carried by the hot air enters the pot body assembly 22, thereby improving the taste of food and the cooking efficiency of food.

[0050] In addition, a cooking vessel 23 is provided inside the pot body assembly 22, and the air outlet 14 of the first recovery channel 3 is located above the cooking vessel 23, so that the water vapor carried by the recovered hot air can first contact the upper surface of the food, avoiding the upper surface of the food from becoming drier due to the first contact with the hot air, so as to reduce the moisture difference between the upper and lower surfaces of the food, and make the moisture distribution on the upper and lower surfaces of the food more even, thereby ensuring the taste of the food; and the air outlet 14 of the second recovery channel 4 is located below the cooking vessel 23, so that the heat carried by the recovered hot air can heat the lower surface of the food, improve the uniformity of heating the upper and lower surfaces of the food, thereby improving the cooking effect of the food.

[0051] In other embodiments, the bottom of the first recovery pipe and the second recovery pipe are connected to a return air main pipe, which passes through the inner pot 21 and is connected to the interior of the pot body assembly 22, and the air outlet 14 of the return air main pipe is located below the cooking vessel 23, which can improve the uniformity of food heating while reducing the number of openings on the pot body assembly 22 and the inner pot 21, thereby reducing the loss of heat inside the pot body assembly 22.

[0052] It should be noted that the first return air port 122 is located between the exhaust port 121 and the second return air port 123. The hot air discharged from the exhaust port 121 flows through the outer wall of the first recovery pipe, which can heat and insulate the first recovery pipe, avoid condensation of water vapor in the first recovery pipe, reduce the loss of water vapor, and improve the water replenishment effect of food. The second recovery pipe is far away from the exhaust port 121. When the water vapor carried in the hot air contacts the inner wall of the second recovery pipe or the second filter assembly, it is easy to condense, so that it can adhere to the second recovery pipe or the second filter assembly, reducing the reflux of water vapor, so as to improve the taste of food.

[0053] A water receiving box 5 is detachably provided in the lower shell 2 and below the second recovery pipe, and water droplets or grease condensed on the inner wall of the second recovery pipe or the second filter assembly drip downward into the water receiving box 5 .

[0054] Based on the above cooking device, the embodiment of the present application further discloses a control method, which specifically includes:

[0055] S100, obtaining a humidity detection value at the exhaust port;

[0056] S200, determining whether the humidity detection value is greater than a preset humidity threshold, and if so, controlling the first recycling channel to be opened and the second recycling channel to be closed;

[0057] S300, obtaining the humidity change rate according to the humidity detection value, and when the humidity change rate is within a preset range, controlling the second recycling channel to open and the first recycling channel to close.

[0058] It is understandable that the water content of meat food is about 70%. The high-temperature and rapid heating process using cooking equipment such as air fryers will cause the food to dehydrate quickly. The water loss stages of the food include the rising water loss stage, the steady water loss stage, and the falling water loss stage. In the rising water loss stage, the surface of the food begins to be heated, and the water gradually evaporates, but the evaporation amount is relatively small. As the cooking time increases, the effect of hot air on the surface of the food increases, the water evaporation rate accelerates, and the water loss gradually increases; in the steady water loss stage, the water on the surface of the food is almost completely evaporated, and the water loss reaches the maximum value. At this time, the surface of the food will become dry and form a hard shell; in the falling water loss stage, the water loss of the food gradually decreases, and a layer of golden crispy crust will form on the surface of the food, but the inside of the food remains moist.

[0059] The humidity detection value is obtained by the humidity sensor installed at the exhaust port, which reflects the humidity level of the air by measuring the water vapor content in the air; since the water vapor inside the pot body assembly is obtained by the evaporation of moisture in the food, the humidity detection value obtained by the humidity sensor can reflect the water loss of the food.

[0060] The humidity sensor sends the detected humidity detection value to the controller, and the controller determines whether the humidity detection value is greater than a preset humidity threshold. The range of the preset humidity threshold can be set to 0% RH-10% RH. In this embodiment, the preset humidity threshold is set to 4% RH to avoid inaccurate detection caused by other moisture inside the pot body assembly.

[0061] When the humidity detection value is greater than the preset humidity threshold, it means that the food inside the pot assembly has entered the rising stage of water loss. At this time, the water loss of the food gradually increases, and the first recovery channel is controlled to be opened and the second recovery channel is closed, so that a part of the excess hot air inside the pot assembly enters the first recovery channel, and enters the pot assembly after being filtered by the first filter assembly, so as to realize heat recovery and improve the utilization rate of heat and the cooking efficiency of food; at the same time, the water vapor carried by the hot air enters the pot assembly to replenish the water of the food in the pot assembly, so as to avoid excessive water loss inside the food and affect the taste of the food. In addition, the air outlet of the first recovery channel is located above the cooking vessel, so that the water vapor carried by the recovered hot air can first contact the upper surface of the food, so as to avoid the upper surface of the food being drier due to the first contact with the hot air, so as to reduce the moisture difference between the upper and lower surfaces of the food, and make the moisture distribution of the upper and lower surfaces of the food more uniform.

[0062] At the same time, the controller calculates the humidity change rate through the humidity detection value, and the humidity change rate is used to measure the change of humidity at the exhaust outlet in different time periods.

[0063] When the humidity change rate is within a preset range, that is, when the food inside the pot body assembly enters the water loss and descending stage, a hard crust has formed on the surface of the food. If too much water is added, it will affect the formation of a crispy crust on the surface of the food. Therefore, no additional water is needed at this stage, and the second recovery channel is controlled to be opened and the first recovery channel is closed, so that a part of the excess hot air inside the pot body assembly enters the second recovery channel, and enters the pot body assembly after being filtered by the second filter assembly, thereby realizing heat recovery and improving heat utilization and food cooking efficiency; the air outlet of the second recovery channel is located below the cooking vessel, so that the heat carried by the recovered hot air can heat the lower surface of the food, improve the uniformity of heating the upper and lower surfaces of the food, and thus improve the cooking effect of the food.

[0064] By alternately using the first recovery channel and the second recovery channel, heat can be recovered and the utilization rate of heat can be improved. At the same time, water can be replenished into the pot body assembly during the rising stage of water loss, and heat can be replenished into the pot body assembly during the falling stage of water loss, so that the food can be crispy on the outside and tender on the inside, with a better taste, and the cooking time can be effectively shortened and energy consumption can be reduced.

[0065] The calculation formula of humidity change rate is: Wherein, i represents a positive integer, K(i, j) represents the temperature change rate at the air outlet at time i with a time interval of j, R(i) represents the humidity detection value at the air outlet at time i, R(i - j) represents the humidity detection value at the air outlet at time i - j, and R(i - 2j) represents the humidity detection value at the air outlet at time i - 2j.

[0066] The detection period of the humidity sensor is usually 1 min, that is, the humidity sensor collects data every 1 min, and the value of the time interval j is preferably 1 min.

[0067] The humidity change rate in the water loss stage is calculated by the above formula, and the humidity change rate can characterize the change of the humidity detection value in different time periods. Generally, in the rising stage of water loss, the humidity change rate is greater than 0; in the stable stage of water loss, the humidity change rate is greater than 0 or equal to 0; in the falling stage of water loss, the humidity change rate is less than 0, equal to 0 or greater than 0.

[0068] When the humidity change rate first appears less than 0, it means that the food is in the falling stage of water loss, that is, the stage where the food does not need to be supplemented with extra water. Then, control the second recovery channel to open and the first recovery channel to close, so that a part of the excess hot air inside the pot body assembly enters the second recovery channel. After the hot air is filtered by the second filter assembly, it enters the pot body assembly, realizing the recovery of heat while preventing the oil fume and moisture in the hot air from entering the pot body assembly and improving the taste of the food.

[0069] When the humidity change rate does not appear less than 0, obtain the humidity detection value R(i - j) at time i - j, and compare the humidity detection value R(i) at time i with the humidity detection value R(i - j) at time i - j. If R(i) < R(i - j), it proves that the food is in the falling stage of water loss at time i, and control the second recovery channel to open and the first recovery channel to close; if R(i) ≥ R(i - j), it proves that the food is in the stable stage or rising stage of water loss at time i, and the first recovery channel remains open.

[0070] Taking beef cubes as an example, preheat the air fryer to the required temperature of 200 °C, put the beef cubes into the cooking utensil inside the pot body assembly for cooking, and the cooking time is 18 min; use the humidity sensor at the air outlet to detect the humidity detection value at the air outlet at different time intervals, as shown in Table 1:

[0071]

[0072]

[0073] According to the above table, the humidity detection value collected by the humidity sensor at 12 min is 16% RH, and the humidity change rate at this moment The humidity sensor collected a humidity value of 14%RH at 13 minutes. The humidity change rate at this moment is Since the corresponding humidity change rate at 13 minutes is less than 0, it means that the food is in the water loss and decline stage, and the controller controls the second recycling channel to open and the first recycling channel to close.

[0074] In addition, when the humidity change rate is within the preset range, the following steps are also included:

[0075] S301, determining whether the difference between the humidity detection value at the exhaust outlet at time i and the preset humidity threshold is within a preset difference range, and if so, controlling the second recycling channel to be opened and the first recycling channel to be closed.

[0076] Since the humidity detection value at the exhaust port increases slowly in the rising stage of water loss or is relatively stable in the stable stage of water loss, there may be a situation where the humidity change rate is equal to 0; in order to improve the accuracy of the detection, it is also necessary to determine whether the difference between the humidity detection value at time i and the preset humidity threshold is within the preset difference range. If so, it proves that the food is in the decreasing stage of water loss at time i. At this time, the second recovery channel is controlled to be opened and the first recovery channel is closed; if not, the first recovery channel continues to be open.

[0077] It should be noted that the preset threshold range can be set to 4%RH, and the preset difference range is set according to the type of meat food. For example, the preset difference range for beef is 4%RH-10%RH, the preset difference range for pork is 3%RH-8%RH, and the preset difference range for mutton is 5%RH-11%RH.

[0078] After step 200, the method further includes:

[0079] S201, determine whether the difference between the humidity detection value at the exhaust outlet at time i and the humidity detection value at time ij is greater than a second preset difference. If so, control the opening degree of the recovery port of the first recovery channel to 100%; if not, control the recovery port of the first recovery channel to be reduced.

[0080] When the first recycling channel is opened, part of the excess hot air inside the pot assembly enters the first recycling channel, and enters the pot assembly after being filtered by the first filter assembly, realizing heat recovery, improving heat utilization and food cooking efficiency; at the same time, the water vapor carried in the hot air enters the pot assembly to replenish the water of the food in the pot assembly. However, when the food is in the stable stage of water loss, the surface of the food will become dry and form a hard crust. If a large amount of water is added to the pot assembly at this time, the surface of the food will be too wet, which will affect the formation of the hard crust on the surface of the food; but if the pot assembly is not filled with water, the water inside the food will evaporate under the action of high temperature, making the inside of the food dry and affecting the taste of the food.

[0081] In order to improve the taste of food, when the first recycling channel is opened, it is determined whether the difference between the humidity detection value at the exhaust port at time i and the humidity detection value at time ij is greater than a second preset difference. If yes, it means that the food is in the rising stage of water loss. Then, the air inlet of the first recycling channel is controlled to be fully opened, that is, the opening degree is 100%, so that the excess hot air inside the pot body assembly can enter the first recycling channel and flow back into the pot body assembly to replenish the moisture on the upper surface of the food on the cooking vessel. If no, it means that the food is in the stable stage of water loss. Then, the air inlet of the first recycling channel is controlled to be reduced. At this time, most of the excess hot air inside the pot body assembly is discharged from the exhaust port and the air outlet, and a small part enters the first recycling channel and flows back into the pot body assembly. It can replenish the moisture of the food without affecting the formation of the hard crust on the surface of the food.

[0082] It should be noted that, in the stable water loss stage, the humidity detection value at the exhaust port is relatively stable, and the difference between the humidity detection values ​​at two adjacent moments is small, and the second preset difference can be set to 2% RH.

[0083] Among them, in step 201, controlling the recovery port of the first recovery channel to decrease specifically includes:

[0084] S2011, obtaining the temperature detection value inside the pot body assembly.

[0085] A temperature sensor is installed inside the pot body assembly, and the temperature sensor is connected to the controller so as to send the acquired temperature detection value to the controller.

[0086] S2022, determine whether the difference between the temperature detection value at the current moment and the preset temperature target value is greater than the preset difference. If so, control the opening degree of the air inlet of the first recycling channel to 60%-70%; if not, control the opening degree of the air inlet of the first recycling channel to 40%-50%.

[0087] The controller calculates the difference between the temperature detection value inside the pot body assembly and the preset temperature target value, and determines whether the difference is greater than the preset difference. If not, it means that the temperature inside the pot body assembly is higher, and the food evaporates more water at high temperature. The opening degree of the recovery port of the first recovery channel is controlled to be 40%-50%, ensuring that a small part of the hot air enters the first recovery channel and a small amount of water vapor enters the pot body assembly again, which can replenish water for the food without affecting the formation of a hard crust on the surface of the food. If yes, it means that the water evaporated from the food is less, the opening degree of the recovery port of the first recovery channel is controlled to be 60%-70%, ensuring that part of the hot air is discharged through the exhaust port and the outlet, and part of the hot air enters the first recovery channel to replenish water for the food.

[0088] When the food is in the stable stage of water loss, the temperature inside the pot body assembly is maintained at a high temperature, but it will deviate from the preset temperature target value. At this time, the size of the air inlet of the first recovery channel is controlled according to the difference between the temperature detection value inside the pot body assembly and the preset temperature target value, that is, it is achieved by adjusting the driving current of the first solenoid valve, which can better help improve the taste of the food.

[0089] The preset temperature target value is the cooking temperature of the food, such as 200°C; the preset difference value can be set in the range of 3°C-7°C.

[0090] In addition, the control methods include:

[0091] S400, when the humidity detection value at the exhaust port is greater than a preset humidity threshold, determining a first ratio of the humidity detection value at time i to the humidity detection value at time i+j;

[0092] S401, multiplying the fan speed at time i by a first ratio to obtain a second fan speed, and operating at the second fan speed at time i+j.

[0093] When the humidity detection value at the exhaust port is greater than a preset humidity threshold, that is, the food in the pot body assembly is in a water loss stage, a first ratio of the humidity detection value at time i to the humidity detection value at time i+j is determined, and the fan speed at time i is multiplied by the first ratio to obtain a second fan speed. At time i+j, the fan is operated at the second fan speed so as to adjust the fan speed in real time, improve the frying and roasting effects of the cooking equipment on different foods, and improve the use effect of the cooking equipment.

[0094] In order to ensure the cooking speed of the ingredients, the fan speed at each moment can be multiplied by the first ratio to obtain the second fan speed, and the circulation speed of the hot air flow at each moment can be increased during the frying and roasting process of the food, and continue to run at the second fan speed to increase the frying and roasting speed of the ingredients.

[0095] In addition, the method also includes: obtaining a maximum fan speed of the cooking device, and when the second fan speed is greater than the maximum fan speed, operating the cooking device at the maximum fan speed.

[0096] When adjusting the fan speed of the cooking device, when the second fan speed is greater than the maximum fan speed, it means that the fan speed of the cooking device has reached the design upper limit of the cooking device. In the remaining time period, the second fan speed can be replaced with the maximum fan speed and continue to run at the maximum fan speed to ensure the safety of the cooking device during use.

[0097] It should be noted that the effects achieved by the cooking device and control method of the present application can be verified by the following tests:

[0098] 1. Food surface color test

[0099] Subjects:

[0100] Application example: A cooking device having a first recovery channel and a second recovery channel arranged at the exhaust port;

[0101] Comparative example: a cooking device without the first recovery channel and the second recovery channel.

[0102] Test method: prepare two cooking devices of the same model and specifications, install the first recovery channel and the second recovery channel at the exhaust port of one of the cooking devices, and do not install the first recovery channel and the second recovery channel on the other cooking device, and use a motor of the same model and specifications to drive it.

[0103] 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 for cooking, and the control group used the comparative proportion for cooking. The preset target temperature in the pot assembly was set to 200°C, and the cooking time was 18 minutes. During the cooking process, the surface color of the food was evaluated at different times, mainly using a scoring system.

[0104] 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.

[0105] Test results: The food surface color test results are recorded as shown in Table 2.

[0106] Table 2 Food surface color test results record

[0107] 0min 4min 8min 12min 14min 17min 18min Experimental Group 1 3 7 8 9 10 10 Comparison group 1 2 5 7 8 9 11

[0108] According to the above test results, the food surface color of the application example has turned golden yellow since 17 minutes, that is, the food has reached a mature state, while the yellow surface of the comparison example has a focus at 18 minutes, which means 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 comparison example; while the food cooked by the cooking equipment using the comparison example appears to be burnt.

[0109] In summary, the cooking device disclosed in the present application and the control method used therein can recycle heat, improve the utilization rate of heat, and improve the cooking efficiency of food. At the same time, it can replenish water to the inside of the pot body assembly during the rising stage of water loss, and replenish heat to the inside of the pot body assembly during the falling stage of water loss, so that the food can achieve the effect of being crispy on the outside and tender on the inside, with a better taste, and can effectively shorten the cooking time and reduce energy consumption.

[0110] 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 control method for a cooking device, the cooking device comprising an upper shell and a lower shell, a reflective plate and a heating device are arranged in the upper shell, an air outlet connected to the outside is arranged on the upper shell, an exhaust port connected to the air outlet is arranged on the reflective plate, and a pot assembly is arranged in the lower shell; the characteristics are as follows: The reflective plate is also provided with a first recovery channel and a second recovery channel connected to the inside of the pot body assembly, the first recovery channel is provided with a first filter assembly for filtering oil smoke, and the second recovery channel is provided with a second filter assembly for filtering water and oil smoke. The control method includes: Get the humidity detection value at the exhaust port; Determine whether the humidity detection value is greater than a preset humidity threshold value, and if so, control the first recycling channel to be opened and the second recycling channel to be closed; The humidity change rate is calculated based on the humidity detection value. When the humidity change rate is within a preset range, the second recycling channel is controlled to be opened and the first recycling channel is controlled to be closed.

2. A cooking device control method according to claim 1, characterized in that: The calculation formula of the humidity change rate is: Wherein, i represents a positive integer, K(i, j) represents the temperature change rate at the exhaust outlet at time i and time interval j, R(i) represents the humidity detection value at the exhaust outlet at time i, R(ij) represents the humidity detection value at the exhaust outlet at time ij, and R(i-2j) represents the humidity detection value at the exhaust outlet at time i-2j.

3. A cooking device control method according to claim 2, characterized in that: When the humidity change rate is within the preset range, the following steps are also included: It is determined whether the difference between the humidity detection value at the exhaust outlet at time i and the preset humidity threshold is within a preset difference range. If so, the second recycling channel is controlled to be opened and the first recycling channel is closed.

4. A cooking device control method according to claim 1, 2 or 3, characterized in that: After determining whether the humidity detection value is greater than a preset humidity threshold, and if so, controlling the first recycling channel to be opened and the second recycling channel to be closed, the method further includes: Determine whether the difference between the humidity detection value at the exhaust outlet at time i and the humidity detection value at time ij is greater than a second preset difference. If so, control the opening degree of the recovery port of the first recovery channel to 100%; if not, control the recovery port of the first recovery channel to be reduced.

5. A cooking device control method according to claim 4, characterized in that: The step of controlling the reduction of the recovery port of the first recovery channel specifically includes: Get the temperature detection value inside the pot assembly; Determine whether the difference between the temperature detection value at the current moment and the preset temperature target value is greater than the preset difference. If so, control the opening degree of the recovery port of the first recovery channel to 60%-70%; if not, control the opening degree of the recovery port of the first recovery channel to 40%-50%.

6. A cooking device control method according to claim 1 or 2, characterized in that: Also includes: When the humidity detection value at the air outlet is greater than a preset humidity threshold, determining a first ratio of the humidity detection value at time i to the humidity detection value at time i+j; The fan speed at time i is multiplied by the first ratio to obtain a second fan speed, and the fan is operated at the second fan speed at time i+j.

7. A cooking device control method according to claim 6, characterized in that: Also includes: Get the maximum fan speed of the cooking equipment; When the second fan speed is greater than the maximum fan speed, the second fan operates at the maximum fan speed.

8. The control method of a cooking device according to claim 1, characterized in that: A first return air port and a second return air port are provided on the reflective plate and located on one side of the exhaust port, and the first return air port is located between the exhaust port and the second return air port, the first recovery channel is connected to the first return air port, and the second recovery channel is connected to the second return air port; a first solenoid valve is provided at the air inlet of the first recovery channel, and a second solenoid valve is provided at the air inlet of the second recovery channel.

9. A cooking device control method according to claim 8, characterized in that: The first return air outlet is located between the exhaust outlet and the second return air outlet.

10. A cooking device control method according to claim 1 or 8, characterized in that: A cooking vessel is arranged inside the pot body assembly, an air outlet of the first recovery channel is located above the cooking vessel, and an air outlet of the second recovery channel is located below the cooking vessel.

Images