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

Abstract

The invention relates to the technical field of cooking equipment, particularly provides cooking equipment and a control method thereof, computer equipment, a storage medium and an integrated cooker, and aims to solve the problem that the existing cooking equipment with a hot air assembly is easy to cause poor food taste. The control method provided by the invention comprises the following steps: acquiring feature information of a to-be-cooked food material; selecting a working mode of the hot air assembly based on the feature information and determining an oil smoke concentration threshold; during the operation period of the hot air assembly, detecting the oil smoke concentration in the cooking cavity; comparing the oil smoke concentration with an oil smoke concentration threshold value; if the oil smoke concentration is larger than an oil smoke concentration threshold value, the working mode of the hot air assembly is adjusted, and / or the working parameters of the hot air assembly are adjusted, and the oil smoke concentration threshold value and the feature information have a preset mapping relation. By means of the control method, it can be guaranteed that the taste of food is in a good state, and the problem that due to excessive loss of water, fat and the like, the taste is reduced is solved.

Description

Technical Field

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

[0002] Cooking equipment such as ovens and steam ovens are essential kitchen appliances for modern families. Taking steam ovens as an example, the existing steam ovens on the market have heating modes such as upper heating tubes, bottom heating tubes, and back heating tubes. Different heating modes are achieved by running different heating tube combinations. Since the heating tubes are fixedly installed, the shape of the heating tubes cannot be too complicated due to the processing technology, and there are often problems such as uneven heating of ingredients, uneven baking color, partial burnt, and partial undercooked.

[0003] In order to heat the ingredients in the oven cavity evenly and bake them with uniform color, some ovens have added a hot air device on the back that can promote the circulation of hot air. The operation of the motor and fan in the hot air device promotes the circulation of hot air in the cooking cavity, which is beneficial to keep the color of the ingredients even. However, the hot air device can also bring some problems. Compared with traditional heat radiation ovens, hot air circulation can more easily take away moisture and fat on the surface of the ingredients, which can easily make the cooked food dry and hard, affecting the taste.

[0004] Accordingly, the art needs a new cooking device to solve the above problems. Summary of the invention

[0005] The present invention aims to solve the above technical problem, that is, to solve the problem that the existing cooking equipment with hot air components easily causes the food to have a poor taste.

[0006] In a first aspect, the present invention provides a control method for a cooking device, wherein the cooking device is provided with a hot air component, and the hot air component is suitable for supplying hot air into a cooking cavity of the cooking device, and the control method comprises: acquiring characteristic information of food to be cooked; selecting a working mode of the hot air component and determining an oil fume concentration threshold based on the characteristic information; detecting the oil fume concentration in the cooking cavity during the operation of the hot air component; comparing the oil fume concentration with the oil fume concentration threshold; if the oil fume concentration is greater than the oil fume concentration threshold, adjusting the working mode of the hot air component and / or adjusting the working parameters of the hot air component, wherein the oil fume concentration threshold has a preset mapping relationship with the characteristic information.

[0007] In the control method of the cooking device provided by the present invention, by increasing the detection of oil fume concentration when the hot air component is running, the cooking device can judge the degree of loss of moisture, fat, etc. of the ingredients being cooked based on the change in oil fume concentration, and the operation mode and / or working parameters of the hot air component can be adjusted in time accordingly, thereby ensuring that the taste of the food is in a better state and avoiding the problem of taste loss due to excessive loss of moisture, fat, etc.

[0008] Specifically, by establishing a mapping relationship between the characteristic information of various ingredients to be cooked and the oil fume concentration threshold in advance, in the actual working process, it is only necessary to accurately determine the oil fume concentration threshold corresponding to the current ingredient to be cooked through information matching. The oil fume concentration threshold is related to the degree of loss of important components of the corresponding ingredients, including nutrients such as moisture, fat, protein, etc. that affect the taste.

[0009] The specific principle is: the principle of oil fume generation during cooking is mainly because the fat and other ingredients in the food decompose and volatilize at high temperature to produce volatile compounds to form a mixed gas in the air. The whole process is a gas phase reaction. Therefore, by detecting the concentration of the generated oil fume, the loss of moisture and fat in the food can be judged. Since the moisture and fat of the food are important factors affecting the taste, the concentration of oil fume can indirectly reflect the retained moisture, fat, etc., and then it can be judged whether the cooked food maintains a better taste.

[0010] In some feasible embodiments of the above-mentioned cooking device, the hot air component includes at least one hot air unit, the hot air unit includes a constructed hot air cavity, and an electric heater and a fan arranged in the hot air cavity, and the working parameters include at least one of the power of the electric heating, the duty cycle of the electric heating, the operating time of the electric heating and / or the fan, and the speed of the fan.

[0011] It should be noted that the number of hot air chambers corresponds to the number of hot air units. In the case of multiple hot air units, "adjusting the working parameters of the hot air component" can be adjusting only at least one of the electric heating power, duty cycle, operating time, and fan speed in one of the hot air units; or it can be adjusting at least one of the electric heating power, duty cycle, operating time, and fan speed in each hot air unit at the same time.

[0012] Specifically, since the electric heating in some hot air units is composed of a plurality of heating tubes, the power of the electric heating can be adjusted by controlling the number of heating tubes that are turned on. The main purpose of adjusting the duty cycle of the electric heating is to control the temperature in the cooking cavity. Adjusting the duty cycle of the electric heating is to adjust the ratio of the working time and the rest time of the heating tube. Adjusting the operating time of the electric heating or the fan means adaptively increasing or decreasing the operating time of the electric heating or the fan on the basis of adjusting the duty cycle or the power of the electric heating. It should be noted that the operating time of the electric heating is equal to the operating time of the fan, and the two are adjusted synchronously. Adjusting the speed of the fan is specifically achieved by adjusting the speed of the motor connected to the fan.

[0013] In some feasible embodiments of the above-mentioned cooking device, the hot air assembly includes a first hot air unit and a second hot air unit arranged vertically to each other, the first hot air unit is located at least on one side of the cooking device, and the second hot air unit is located on the top of the cooking device.

[0014] The present invention arranges hot air units on the top and back of the cooking device, and the two hot air units can be independently controlled and operated. In this way, when the two hot air units are turned on at the same time, all-round surrounding hot air can be formed around the food, making the surface color of the food more even. However, in this case, the problem of reduced taste of the food is more likely to occur. By combining the detection of oil fume concentration, the food can have a uniform appearance while ensuring a fresh and tender taste, thereby achieving a cooking effect with excellent color, aroma and taste.

[0015] It should be noted that one side of the cooking device may be its back, or its left side or right side.

[0016] In some feasible embodiments of the above-mentioned cooking device, the working modes include: running only the first hot air unit, running only the second hot air unit, running the second hot air unit and the first hot air unit at the same time, and running the first hot air unit and the second hot air unit alternately.

[0017] In some feasible implementations of the above cooking device, the characteristic information at least includes category information.

[0018] It is understandable that the type of food is most relevant to the generation of oil fume. Foods that are full of fat and water, such as beef and mutton, are more likely to produce oil fume during the cooking process, while pasta with a higher sugar content is not easy to produce oil fume. Determining different oil fume concentration thresholds for different food ingredients can make cooking more targeted, thus facilitating better cooking results.

[0019] In some feasible implementations of the above cooking device, the characteristic information includes category information, and at least one of weight information, volume information, and smoke-generating surface area information.

[0020] By further combining at least one of the weight information, the volume information, and the smoke surface area information to determine the oil fume concentration threshold, the oil fume concentration threshold can be more closely matched with the current cooking scene, thereby obtaining a better cooking effect.

[0021] In some feasible implementations of the above cooking device, the oil fume concentration is measured by an oil fume sensor disposed at or near the top of the cooking cavity.

[0022] In a second aspect, the present invention further provides a computer device, comprising a memory and a processor, wherein the memory is suitable for storing a plurality of program codes, and the program codes are suitable for being loaded and run by the processor to execute the control method of the cooking device described in any of the aforementioned technical solutions.

[0023] In a third aspect, the present invention further provides a computer-readable storage medium storing a plurality of program codes, wherein the program codes are suitable for being loaded and run by a processor to execute the control method of the cooking device described in any of the aforementioned technical solutions.

[0024] In a fourth aspect, the present invention further provides a cooking device, the cooking device comprising the computer device described in the above technical solution; or

[0025] The cooking device includes the computer-readable storage medium described in any of the aforementioned technical solutions.

[0026] In a fifth aspect, the present invention further provides an integrated stove, which includes the cooking device described in the aforementioned technical solution.

[0027] Those skilled in the art will appreciate that, since the integrated stove, cooking device, computer device, and computer-readable storage medium can execute the aforementioned control method for the cooking device, they possess all the technical effects that can be obtained by the aforementioned control method and will not be elaborated upon herein.

[0028] Solution 1. A control method for a cooking device, characterized in that the cooking device is provided with a hot air component, and the hot air component is suitable for supplying hot air into a cooking cavity of the cooking device,

[0029] The control method comprises:

[0030] Obtaining characteristic information of ingredients to be cooked;

[0031] Selecting a working mode of the hot air component and determining a smoke concentration threshold based on the characteristic information;

[0032] During the operation of the hot air component, detecting the fume concentration in the cooking cavity;

[0033] comparing the oil fume concentration with the oil fume concentration threshold;

[0034] If the oil fume concentration is greater than the oil fume concentration threshold, the working mode of the hot air component is adjusted, and / or the working parameters of the hot air component are adjusted.

[0035] Therein, the oil smoke concentration threshold and the characteristic information have a preset mapping relationship.

[0036] Solution 2. The control method for cooking equipment according to Solution 1 is characterized in that the hot air component includes at least one hot air unit, the hot air unit includes a constructed hot air cavity, and an electric heater and a fan arranged in the hot air cavity, and the working parameters include at least one of the power of the electric heating, the duty cycle of the electric heating, the operating time of the electric heating and / or the fan, and the speed of the fan.

[0037] Solution 3. The control method of the cooking equipment according to Solution 2 is characterized in that the hot air assembly includes a first hot air unit and a second hot air unit arranged vertically to each other, the first hot air unit is located at least on one side of the cooking equipment, and the second hot air unit is located on the top of the cooking equipment.

[0038] Solution 4. The control method for cooking equipment according to Solution 3 is characterized in that the working modes include: running only the first hot air unit, running only the second hot air unit, running the second hot air unit and the first hot air unit at the same time, and running the first hot air unit and the second hot air unit alternately.

[0039] Solution 5. The control method for cooking equipment according to Solution 1 is characterized in that the characteristic information at least includes category information.

[0040] Solution 6. The control method for cooking equipment according to Solution 5 is characterized in that the characteristic information includes category information and at least one of weight information, volume information, and smoke-generating surface area information.

[0041] Solution 7. The control method for a cooking device according to any one of Solutions 1 to 6 is characterized in that the oil fume concentration is measured by an oil fume sensor disposed at the top of the cooking cavity or near the top of the cooking cavity.

[0042] Solution 8. A computer device, characterized in that the computer device includes a memory and a processor, the memory is suitable for storing multiple program codes, and the program codes are suitable for being loaded and run by the processor to execute the control method of the cooking device described in any one of Solutions 1 to 7.

[0043] Solution 9. A computer-readable storage medium, characterized in that the computer-readable storage medium stores a plurality of program codes, and the program codes are suitable for being loaded and run by a processor to execute the control method of the cooking device described in any one of Solutions 1 to 7.

[0044] Solution 10. A cooking device, characterized in that the cooking device comprises the computer device described in Solution 8; or

[0045] The cooking device includes the computer-readable storage medium described in Option 9.

[0046] Solution 11. An integrated stove, characterized in that the integrated stove includes the cooking equipment described in Solution 10. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] The preferred embodiments of the present invention are described below in conjunction with the accompanying drawings, in which:

[0048] Figure 1 A schematic diagram of the exploded structure of the integrated machine provided by an embodiment of the present invention;

[0049] Figure 2 A schematic cross-sectional view of an all-in-one machine provided by an embodiment of the present invention;

[0050] Figure 3 A schematic longitudinal section diagram of an all-in-one machine provided by an embodiment of the present invention;

[0051] Figure 4 A schematic diagram of the internal structure of the second hot air chamber of the all-in-one machine provided in an embodiment of the present invention;

[0052] Figure 5 A schematic top view of a heat dissipation duct of an all-in-one machine provided in an embodiment of the present invention;

[0053] Figure 6 A flow chart of a control method provided in Example 1 of the present invention;

[0054] Figure 7 A flow chart of a control method provided in Example 2 of the present invention;

[0055] Figure 8 A flow chart of a control method provided in Example 3 of the present invention;

[0056] Fig. 9 A flowchart of a control method provided in Example 4 of the present invention;

[0057] List of reference numerals:

[0058] 1. Shell; 11. Outer side panel; 12. Outer bottom panel; 13. Inner top panel; 14. Outer back panel; 15. Front panel; 151. Knob;

[0059] 2. Inner tank assembly; 21. Inner tank body; 211. Inner tank back plate; 212. Inner tank top plate; 2121. Pressure relief port; 22. First hot air unit; 221. First fan cover; 2211. Air inlet; 2212. Air outlet; 222. First electric heater; 223. First fan; 224. First motor bracket; 225. First cooling fan; 226. First motor; 227. First hot air cavity; 23. Second hot air unit; 231. Second fan cover; 232. Second electric heater; 233. Second fan; 234. Second cooling fan; 235. Second motor; 2351. Rotating shaft; 236. Second hot air cavity; 24. Rack; 25. Evaporation plate heating tube;

[0060] 3. Heat dissipation assembly; 31. Air duct cover; 32. Heat dissipation fan; 33. Heat dissipation air duct;

[0061] 4. Oil fume sensor. DETAILED DESCRIPTION

[0062] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not used to limit the scope of protection of the present invention. Those skilled in the art can make adjustments to them as needed to adapt to specific application scenarios. For example, although the following embodiments are described using a steam-bake-fryer as an example, this is not restrictive. The technical solution of the present invention is also applicable to other types of cooking equipment such as ovens, steam-bake ovens, and bake-fryers. Such changes in the application objects do not deviate from the main purpose of the present invention and should be limited within the scope of protection of the present invention.

[0063] In order to better illustrate the present invention, numerous specific details are given in the following specific embodiments. It should be understood by those skilled in the art that the present invention can also be implemented without certain specific details.

[0064] In the description of the present invention, the terms "upper", "lower", "inner", "outer", "top", "bottom" and the like indicating directions or positional relationships are based on directions or positional relationships in actual applications, which are only for the convenience of description, and do not indicate or imply that the device to be protected must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, ordinal numbers such as "first" and "second" are only for the convenience of description and are not used to indicate or imply relative importance.

[0065] In addition, it should be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installation" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0066] Combine the following Figures 1 to 5 The structure of the all-in-one machine provided by the embodiment of the present invention is described.

[0067] like Figure 1 As shown in , the all-in-one machine provided in the embodiment of the present invention includes a box body and a door body (not shown), and the door body is pivotally connected to the box body. The box body includes an outer shell 1 and an inner tank assembly 2, a heat dissipation assembly 3, etc. arranged in the outer shell 1. The outer shell 1 is composed of an outer plate 11, an outer bottom plate 12, an inner top plate 13, an outer top plate (not shown), an outer back plate 14, a front panel 15, etc., wherein the outer plate 11, the outer bottom plate 12, the inner top plate 13 and the outer back plate 14 are assembled to construct an installation cavity for accommodating the inner tank assembly 2, and the inner tank assembly 2 is installed in the installation cavity, the heat dissipation assembly 3 is installed above the inner top plate 13, and a knob 151 is provided on the front panel 15.

[0068] The inner tank assembly 2 in the embodiment of the present invention includes an inner tank body 21 and a hot air assembly connected to the inner tank body 21 , a hanger 24 , an evaporation plate heating tube 25 , and the like.

[0069] like Figures 1 to 3 As shown, the hot air assembly in this embodiment includes a first hot air unit 22 and a second hot air unit 23. The first hot air unit 22 is located at the back of the inner tank assembly 2, and the second hot air unit 23 is located at the top of the inner tank assembly 2. The first hot air unit 22 includes a first fan cover 221, a first electric heater 222, a first fan 223, etc. The first fan cover 221 is connected to the inner side of the inner tank back plate 211, and together with the inner tank back plate 211, a first hot air cavity 227 is constructed. The first electric heater 222 and the first fan 223 are placed in the first hot air cavity 227. Figure 3As shown in the figure, the first fan cover 221 is provided with a plurality of ventilation holes, the ventilation holes located in the middle constitute the air inlet 2211 of the first hot air cavity 227, the air in the cooking cavity can enter the first hot air cavity 227 through the ventilation holes of the air inlet 2211, and the ventilation holes located at the periphery of the air inlet 2211 constitute the air outlet 2212 of the first hot air cavity 227, the hot air in the first hot air cavity 227 can enter the cooking cavity through the air outlet 2212, so that the hot air circulates between the first hot air cavity 227 and the cooking cavity. The first fan 223 is connected to the first motor 226, and the first motor 226 is fixedly connected to the outer side of the inner pot back plate 211 through the first motor bracket 224. In order to prevent the motor from overheating during operation, the first motor 226 is also connected to the first heat dissipation fan 225, and the first heat dissipation fan 225 rotates synchronously with the first fan 223, so that the first motor 226 drives the first heat dissipation fan 225 to rotate during the period of driving the first fan 223 to operate, thereby promoting the heat dissipation of the first motor 226 itself. like Figure 2 As shown in , in the installed state, the first motor 226 , the first cooling fan 225 and the first motor bracket 224 are located in the space between the inner tank back plate 211 and the outer back plate 14 .

[0070] It is understandable that the first hot air unit can also be arranged on the left and right sides of the inner tank body or one of the two sides, or can also be arranged on the back of the inner tank body and the left and right sides or one of the two sides.

[0071] Continue to refer to Figures 1 to 3 In the embodiment of the present invention, the second hot air unit 23 includes a second fan cover 231, a second electric heater 232, a second fan 233, a second cooling fan 234, a second motor 235, etc. Specifically, the second fan cover 231 is connected to the inner side of the inner liner top plate 212, and together with the inner liner top plate 212, a second hot air cavity 236 is constructed, and the second electric heater 232 and the second fan 233 are placed in the second hot air cavity 236. Figure 1As shown in , a plurality of ventilation holes are arranged in a circular array in the middle of the second fan cover 231, wherein some ventilation holes near the center of the array constitute the air inlet of the second hot air chamber 236, and the air in the cooking chamber can enter the second hot air chamber 236 through the ventilation holes of the air inlet, and the ventilation holes located at the periphery of the air inlet and away from the center of the array constitute the air outlet of the second hot air chamber 236, and the hot air in the second hot air chamber 236 can enter the cooking chamber through the air outlet, so that the hot air circulates between the second hot air chamber 236 and the cooking chamber. The second fan 233 is connected to the second motor 235. In order to prevent the motor from overheating during operation, the second motor 235 is also connected to the second heat dissipation fan 234, and the second heat dissipation fan 234 rotates synchronously with the second fan 233, so that the second motor 235 drives the second heat dissipation fan 234 to rotate during the operation of the second fan 233, thereby promoting the heat dissipation of the second motor 235 itself. When installed, the shaft 2351 of the second motor 235 passes through the heat dissipation assembly 3 and is connected to the second fan 233.

[0072] like Figure 2 As shown in , the heat dissipation assembly 3 includes an air duct cover plate 31 and a heat dissipation fan 32. The air duct cover plate 31 is connected to the inner top plate 13 to form a heat dissipation air duct 33. The heat dissipation fan 32 is connected to the heat dissipation air duct 33 to promote the circulation of air in the heat dissipation air duct 33. The heat dissipation fan 32 is a cross-flow fan. When the installation is completed, the shaft of the second motor 235 passes through the air duct cover plate 31, the inner top plate 13 and the inner tank top plate 212 in sequence and is connected to the second fan 233 located in the second hot air chamber 236. Figure 3 As shown in , a pressure relief port 2121 is also formed on the inner pot top plate 212, and the pressure relief port 2121 is selectively opened when the steaming mode is running to adjust the pressure in the cooking cavity.

[0073] It should be noted that the connection method between the second motor 235 and the second fan 233 in the above embodiment is merely exemplary. For example, the second motor 235 can also be connected to the second fan 233 through a transmission mechanism. In addition, in addition to being placed above the air duct cover 31, the second motor 235 can also be placed in the heat dissipation duct 33, etc. These adaptive changes should be limited within the scope of protection of the present invention.

[0074] In addition, since the embodiment of the present invention is described by taking the steaming, baking and frying machine as an example, the all-in-one machine is also provided with a steam supply system (not shown), including a steam generator, a steam delivery pipe, etc., as well as an evaporating plate arranged on the bottom plate of the inner pot (not marked), an evaporating plate heating tube 25 located under the evaporating plate, etc.

[0075] It is understandable that when the steaming function is not configured, the above structures are not necessary.

[0076] In addition, if Figure 1 As shown in the figure, the all-in-one machine in the embodiment of the present invention is also provided with an oil fume sensor 4 near the top of the cooking cavity. The detection end of the oil fume sensor 4 extends deep into the cooking cavity or the second hot air cavity 236 to detect the oil fume concentration during the cooking process.

[0077] Based on the above-mentioned integrated machine structure, the present invention provides a control method based on the structure.

[0078] Example 1

[0079] like Figure 6 As shown, the control method provided by the present invention includes:

[0080] S101, obtaining characteristic information of ingredients to be cooked.

[0081] Specifically, the characteristic information of the food to be cooked is obtained after the user places the food to be cooked in the cooking cavity and closes the door. The characteristic information can be obtained by an automatic recognition device such as an image recognition device, or by interaction with the user, such as the user directly inputting the characteristic information of the food to be cooked into the all-in-one machine through voice, physical or virtual buttons on the control panel, etc.

[0082] In this embodiment, the characteristic information of the ingredients to be cooked includes the category information and weight information of the ingredients to be cooked, wherein the category of the ingredients is obtained by manual input by the user, and the weight information of the ingredients is obtained by a weight sensor arranged on the inner pot body. The category and weight of the ingredients are the two characteristics most relevant to the smoking process.

[0083] Specifically, this embodiment takes barbecued meat skewers and barbecued chicken wings as examples, each weighing 500 g. After the meat skewers and chicken wings are placed in the cooking cavity, two feature information, namely, category and weight, can be obtained.

[0084] S102: Selecting a working mode of the hot air component and determining a smoke concentration threshold based on the characteristic information.

[0085] The working modes of the hot air component in this embodiment include operating only the first hot air unit, operating only the second hot air unit, operating the second hot air unit and the first hot air unit at the same time, and operating the first hot air unit and the second hot air unit alternately. It should be noted that the working mode in the embodiment of the present invention refers to the working mode of the hot air component, specifically the working state of the hot air component, and each hot air unit in the hot air component has a corresponding preset working parameter when it is in operation.

[0086] In addition, the process of selecting the working mode of the hot air component based on the characteristic information can be automatic or user-assisted. For example, when the type of food to be cooked is meat and the weight is large, it can be automatically selected to run the first hot air unit and the second hot air unit at the same time. When the weight of the food to be cooked is small, it can be automatically selected to run only the first hot air unit or the second hot air unit, and so on.

[0087] In addition, the process of determining the oil fume concentration threshold based on characteristic information is an information matching process. In the experimental stage, several experiments are conducted on different food categories and weight combinations to obtain the oil fume concentration threshold corresponding to the food category and weight combination under the best taste state and store the obtained data. When in use, the most matching oil fume concentration threshold can be directly obtained based on the results of obtaining the category information and weight information. That is, the characteristic information and the oil fume concentration threshold have a preset mapping relationship, and the oil fume concentration threshold is associated with the degree of loss of important components of the corresponding food, including water, fat and other substances that are easy to form oil fume and affect the taste.

[0088] Alternatively, in order to determine the oil fume concentration threshold more accurately, in the stage of obtaining the oil fume concentration threshold data through experiments, it is possible to further increase the association with characteristic information such as food volume and smoke-generating surface area.

[0089] Specifically, since there is a corresponding relationship between the characteristic information, the working mode and the oil fume concentration threshold, the working mode and the corresponding oil fume concentration threshold can be determined through the characteristic information. It should be noted that the working mode can also be manually selected by the user. In this embodiment, the oil fume concentration threshold for barbecued meat skewers is set to 70mg / m 3 The smoke concentration threshold for grilled chicken wings is set at 60 mg / m 3 It is understandable that, taking barbecued meat as an example, the fume concentration threshold can also be set to 80 mg / m 3 , 90mg / m 3 and other appropriate values. The larger the oil fume concentration threshold, the deeper the grilling degree. Different oil fume concentration thresholds correspond to different grilling degrees and tastes. The specific threshold is determined by feature information and a preset corresponding relationship.

[0090] S103, while the hot air component is running, detecting the oil smoke concentration in the cooking cavity.

[0091] Specifically, the oil fume concentration is measured by an oil fume sensor disposed on the top of the cooking cavity.

[0092] S104: Compare the oil fume concentration with an oil fume concentration threshold.

[0093] S105: Controlling the action of the hot air component based on the comparison result.

[0094] Specifically, there are two comparison results: the oil smoke concentration is greater than (or greater than or equal to) the oil smoke concentration threshold and less than or equal to (or less than) the oil smoke concentration threshold.

[0095] S1051. If the oil fume concentration is greater than (or greater than or equal to) the oil fume concentration threshold, adjust the working mode of the hot air component and / or adjust the working parameters of the hot air component.

[0096] Specifically, when the oil fume concentration is greater than (or greater than or equal to) the oil fume concentration threshold, it indicates that the loss of fat and moisture on the surface of the food has reached a certain level. To ensure that the food has a fresh and tender taste, the generation of oil fume is reduced by adjusting the working mode of the hot air component and adjusting the working parameters of the hot air component, thereby reducing the loss of components such as moisture and fat.

[0097] If the working mode needs to be adjusted, such as the pre-selected working mode is to run the first hot air unit and the second hot air unit at the same time, the adjusted working mode can be to run only the first hot air unit or only the second hot air unit, that is, to shut down one of the hot air units, reduce the circulation of hot air, and thus slow down the subsequent loss rate of components such as moisture and fat.

[0098] In addition, the above purpose can also be achieved by adjusting the working parameters of the hot air component. Specifically, the working parameters include at least one of the power of electric heating, the duty cycle of electric heating, the operating time of electric heating and / or fan, and the speed of the fan. Among them, the power and duty cycle of electric heating are used to adjust the cooking temperature, and the speed of the fan is used to regulate the circulation strength of the hot air. In addition, due to changes in temperature or wind speed, the cooking time (corresponding to the operating time of electric heating and the operating time of the fan) can be further adjusted to ensure that the food reaches the predetermined degree of doneness.

[0099] It is understandable that the working mode can also be adjusted by adjusting only the second hot air unit when only the first hot air unit is running, or adjusting only the first hot air unit when only the second hot air unit is running. In addition, the working mode can be adjusted directly without adjusting the working mode, and the working parameters of each hot air unit or a hot air unit can be adjusted directly.

[0100] Specifically, this embodiment provides a working mode determined at the start, which is to start the first hot air unit and the second hot air unit at the same time, such as starting the first hot air unit with a power of 1000W and starting the second hot air unit with a power of 2000W, the speeds of the first motor and the second motor are constant, and the speeds are not adjusted during the cooking process. The adjustment working parameters in this embodiment only adjust the power of the electric heating. When grilling skewers, when the smoke concentration threshold is detected to exceed 70mg / m 3, by adjusting the duty ratio of the first electric heating and the second electric heating, such as adjusting the duty ratio of the first electric heating to 0.8 and the duty ratio of the second electric heating to 0.8, the output heat is reduced to ensure the taste of the food. When the cooking time reaches the preset cooking time, the first hot air unit and the second hot air unit are controlled to stop. It is understandable that in order to improve food safety, a safety threshold of oil fume concentration can also be set, such as 100mg / m 3 When the oil smoke concentration is detected to exceed 100mg / m 3 , the first hot air unit and the second hot air unit are promptly controlled to stop running without considering the cooking time to avoid damaging the food.

[0101] Similarly, when grilling chicken wings, if the smoke concentration threshold exceeds 60mg / m 3 By adjusting the duty ratio of the first electric heating and the second electric heating, such as adjusting the duty ratio of the first electric heating to 0.8 and the duty ratio of the second electric heating to 0.8, the output heat can be reduced to ensure the taste of the food.

[0102] It should be noted that the numerical values ​​involved in the above examples are merely exemplary and should not constitute a limitation on the scope of protection of the present invention. In addition, in this embodiment, the power of electric heating is adjusted by adjusting the duty cycle. It is understandable that the power of electric heating can also be adjusted by adjusting voltage, current, activation number, and other methods. In addition, adjusting the duty cycle alone can also change the target temperature during the cooking process. Although this embodiment only takes the adjustment of the power of electric heating as an example, it is understandable that other working parameters can also be adjusted, and the specific adjustment method is determined and preset in the experiment.

[0103] S1052: If the oil fume concentration is less than or equal to (or less than) the oil fume concentration threshold, the cooking procedure is performed normally until the preset cooking time is reached.

[0104] Example 2

[0105] like Figure 7 As shown in , the control method provided in this embodiment includes:

[0106] S201, obtaining characteristic information of ingredients to be cooked and information on the number of cooking layers.

[0107] Specifically, the characteristic information of the food to be cooked is obtained after the user places the food to be cooked in the cooking cavity and closes the door. The characteristic information can be obtained by an automatic recognition device such as an image recognition device, or by interaction with the user, such as the user directly inputting the characteristic information of the food to be cooked into the all-in-one machine through voice, physical or virtual buttons on the control panel, etc.

[0108] In this embodiment, the characteristic information of the ingredients to be cooked includes the category information and weight information of the ingredients to be cooked, wherein the category of the ingredients is obtained by manual input by the user, and the weight information of the ingredients is obtained by a weight sensor arranged on the inner pot body. The category and weight of the ingredients are the two characteristics most relevant to the smoking process.

[0109] The cooking layer number information can be sensed by a set weight sensor, or can be identified and obtained by an image recognition device, etc. The acquisition of the cooking layer number information is suitable for multi-layer cooking scenarios. It should be noted that the acquisition of the cooking layer number information and the acquisition of the feature information can be performed simultaneously or in a sequential order.

[0110] S202: Determine a fume concentration threshold based on the characteristic information, and select a working mode of the hot air component based on the characteristic information and the number of cooking layers.

[0111] The working modes of the hot air component in this embodiment include operating only the first hot air unit, operating only the second hot air unit, operating the second hot air unit and the first hot air unit at the same time, and operating the first hot air unit and the second hot air unit alternately. In this embodiment, the working mode is selected based on the characteristic information and the information of the number of cooking layers. This is because when the number of cooking layers is greater than one, there will be shielding between the layers, which will affect the hot air shuttling. By selecting an appropriate working mode, the adverse effects caused by shielding between the layers can be reduced to a certain extent.

[0112] Specifically, when the number of cooking layers is multiple layers, that is, when there are more than or equal to two layers, the working mode of simultaneously turning on the first hot air unit and the second hot air unit is preferentially selected. It can be understood that due to different types of food, the temperature requirements are also different. Therefore, for some food ingredients, it is also possible to select a working mode of only turning on the first hot air unit or the second hot air unit, in order to ensure that the hot air can act evenly on the food placed on each layer as much as possible, and ensure that the color of each layer of food is uniform. The specific selected working mode can be automatically selected by the program or selected with the assistance of the user. For example, in this embodiment, when the number of cooking layers is obtained as two layers, and barbecued meat skewers or chicken wings are used, the working mode is determined to be turning on the first hot air unit and the second hot air unit at the same time.

[0113] It should be noted that the situation of operating the hot air component in the present invention corresponds to the baking mode or the air frying mode.

[0114] In addition, the process of determining the oil fume concentration threshold based on characteristic information is an information matching process. In the experimental stage, several experiments are conducted on different food categories and weight combinations to obtain the oil fume concentration threshold corresponding to the food category and weight combination under the best taste state and store the obtained data. When in use, the most matching oil fume concentration threshold can be directly obtained based on the results of obtaining the category information and weight information. That is, the characteristic information and the oil fume concentration threshold have a preset mapping relationship, and the oil fume concentration threshold is associated with the degree of loss of important components of the corresponding food, including water, fat and other substances that are easy to form oil fume and affect the taste.

[0115] Alternatively, in order to determine the oil fume concentration threshold more accurately, in the stage of obtaining the oil fume concentration threshold data through experiments, it is possible to further increase the association with characteristic information such as food volume and smoke-generating surface area.

[0116] Since there is a corresponding relationship between the characteristic information, the number of cooking layers, the oil fume concentration threshold, and the working mode, the working mode and the corresponding oil fume concentration threshold can be determined by the characteristic information and the number of cooking layers. It should be noted that the working mode can also be manually selected by the user. In this embodiment, the oil fume concentration threshold for barbecued meat skewers is set to 70mg / m 3 The smoke concentration threshold for grilled chicken wings is set at 60 mg / m 3 It is understandable that, taking barbecued meat as an example, the fume concentration threshold can also be set to 80 mg / m 3 , 90mg / m 3 and other appropriate values. The larger the oil fume concentration threshold, the deeper the grilling degree. Different oil fume concentration thresholds correspond to different grilling degrees and tastes. The specific threshold is determined by feature information and a preset corresponding relationship.

[0117] S203: While the hot air assembly is running, detect the oil smoke concentration in the cooking cavity.

[0118] Specifically, the oil fume concentration is measured by an oil fume sensor disposed on the top of the cooking cavity.

[0119] S204: Compare the oil fume concentration with an oil fume concentration threshold.

[0120] S205: Control the action of the hot air component based on the comparison result.

[0121] Specifically, there are two comparison results: the oil smoke concentration is greater than (or greater than or equal to) the oil smoke concentration threshold and less than or equal to (or less than) the oil smoke concentration threshold.

[0122] S2051. If the oil fume concentration is greater than (or greater than or equal to) the oil fume concentration threshold, adjust the working mode of the hot air component and / or adjust the working parameters of the hot air component.

[0123] When the oil fume concentration is greater than (or greater than or equal to) the oil fume concentration threshold, it indicates that the loss of fat and moisture on the surface of the food has reached a certain level. To ensure that the food has a fresh and tender taste, the generation of oil fume is reduced by adjusting the working mode of the hot air component and adjusting the working parameters of the hot air component, thereby reducing the loss of moisture, fat and other components.

[0124] Specifically, if the working mode needs to be adjusted, such as the pre-selected working mode is to turn on the first hot air unit and the second hot air unit at the same time, the adjusted working mode can be to run only the first hot air unit and turn off the second hot air unit, or to run only the second hot air unit and turn off the first hot air unit, thereby reducing the circulation of hot air and slowing down the subsequent loss rate of components such as moisture and fat.

[0125] In addition, the above purpose can also be achieved by adjusting the working parameters of the hot air component. Specifically, the working parameters include at least one of the power of electric heating, the duty cycle of electric heating, the operating time of electric heating and / or fan, and the speed of the fan. Among them, the power and duty cycle of electric heating are used to adjust the cooking temperature, and the speed of the fan is used to regulate the circulation strength of the hot air. In addition, due to changes in temperature or wind speed, the cooking time (corresponding to the operating time of electric heating and the operating time of the fan) can be further adjusted to ensure that the food reaches the predetermined degree of doneness.

[0126] Specifically, this embodiment provides a situation of cooking meat skewers and double-layer cooking. When the category is obtained as meat skewers and double-layer cooking, the working mode is determined to start the first hot air unit and the second hot air unit at the same time, such as starting the first hot air unit with a power of 1000W and the second hot air unit with a power of 2000W. The speeds of the first motor and the second motor are constant and are not adjusted during the cooking process. In this embodiment, the working mode is directly adjusted after the oil smoke concentration threshold is reached. Specifically, when grilling meat skewers, when the oil smoke concentration threshold is detected to exceed 70mg / m 3 , the first hot air unit is controlled to be turned off and only the second hot air unit is operated to reduce the output heat; the oil fume concentration can also be detected. When the oil fume concentration threshold is detected to exceed 100mg / m 3 If the cooking time is less than the preset time, the second hot air unit will continue to run until the preset cooking time is reached.

[0127] Similarly, when grilling chicken wings, if the smoke concentration threshold exceeds 60mg / m 3, the first hot air unit can be controlled to be turned off, and only the second hot air unit can be kept running, so as to reduce the output heat. Furthermore, the duty cycle of the second electric heater can be adjusted at the same time, such as adjusting it to 0.9, so as to reduce the heat output. Continue to detect the oil smoke concentration. When the oil smoke concentration threshold exceeds 85mg / m 3 , the second hot air unit can be controlled to stop running.

[0128] S2052: If the oil fume concentration is less than or equal to (or less than) the oil fume concentration threshold, the cooking process is performed normally until the preset cooking time is reached.

[0129] Example 3

[0130] The difference between this embodiment and Embodiment 1 and Embodiment 2 is that this embodiment performs oil fume concentration detection only in the high-power operation mode to avoid unnecessary detection operations, thereby achieving the purpose of energy saving and consumption reduction.

[0131] like Figure 8 As shown in , the control method provided in this embodiment includes:

[0132] S301, obtaining characteristic information of ingredients to be cooked.

[0133] Specifically, the characteristic information of the food to be cooked is obtained after the user places the food to be cooked in the cooking cavity and closes the door. The characteristic information can be obtained by an automatic recognition device such as an image recognition device, or by interaction with the user, such as the user directly inputting the characteristic information of the food to be cooked into the all-in-one machine through voice, physical or virtual buttons on the control panel, etc.

[0134] In this embodiment, the characteristic information of the ingredients to be cooked includes the category information and weight information of the ingredients to be cooked, wherein the category of the ingredients is obtained by manual input by the user, and the weight information of the ingredients is obtained by a weight sensor arranged on the inner pot body. The category and weight of the ingredients are the two characteristics most relevant to the smoking process.

[0135] S302: Determine a smoke concentration threshold based on the characteristic information.

[0136] The process of determining the oil fume concentration threshold based on characteristic information is the process of information matching. In the experimental stage, several experiments are conducted on different food categories and weight combinations to obtain the oil fume concentration threshold corresponding to the food category and weight combination under the best taste state and store the obtained data. When in use, the most matching oil fume concentration threshold can be directly obtained based on the results of obtaining the category information and weight information. That is, the characteristic information and the oil fume concentration threshold have a preset mapping relationship, and the oil fume concentration threshold is associated with the degree of loss of important components of the corresponding food, including water, fat and other substances that are easy to form oil fume and affect the taste.

[0137] Alternatively, in order to determine the oil fume concentration threshold more accurately, in the stage of obtaining the oil fume concentration threshold data through experiments, it is possible to further increase the association with characteristic information such as food volume and smoke-generating surface area.

[0138] Specifically, in this embodiment, the smoke concentration threshold of barbecued meat is set to 70 mg / m 3 The smoke concentration threshold for grilled chicken wings is set at 60 mg / m 3 Take this as an example to illustrate.

[0139] S303: Determine whether the first hot air unit and the second hot air unit need to be operated simultaneously based on the characteristic information.

[0140] Specifically, a correspondence between the situations in which the first hot air unit and the second hot air unit need to be operated simultaneously and the characteristic information can be established in advance. For example, when the categories in the characteristic information are meat skewers, chicken wings and other ingredients, it is chosen to operate the first hot air unit and the second hot air unit simultaneously. However, for ingredients that need to be slowly roasted at low temperature, such as vegetables, shrimps, etc., there is no need to operate the first hot air unit and the second hot air unit simultaneously. The specific correspondence can be pre-configured according to experiments and daily life.

[0141] S304: If yes, detect the fume concentration in the cooking cavity.

[0142] Specifically, during the period when the hot air assembly is in stable operation, the fume concentration is measured by the fume sensor disposed on the top of the cooking cavity.

[0143] In the present embodiment, oil fume detection is performed only when it is necessary to operate the first hot air unit and the second hot air unit at the same time. Since this working mode generates a lot of heat, the food is easy to burn, while when only the first hot air unit or the second hot air unit is operated, the heat generated is small and the food is not easy to burn. Through such a setting, invalid detection can be avoided to a certain extent, achieving the purpose of energy saving and consumption reduction.

[0144] S305: Compare the oil fume concentration with the oil fume concentration threshold.

[0145] S306: Control the action of the hot air component based on the comparison result.

[0146] Specifically, there are two comparison results: the oil smoke concentration is greater than (or greater than or equal to) the oil smoke concentration threshold and less than or equal to (or less than) the oil smoke concentration threshold.

[0147] S3061. If the oil fume concentration is greater than (or greater than or equal to) the oil fume concentration threshold, adjust the working parameters of at least one of the first hot air unit and the second hot air unit.

[0148] Specifically, the second hot air unit is controlled to stop running and the working parameters of the first hot air unit are adjusted.

[0149] Specifically, the working parameters include at least one of the power of electric heating, the duty cycle of electric heating, the operating time of electric heating and / or fan, and the speed of fan. The power and duty cycle of electric heating are used to adjust the cooking temperature, and the speed of fan is used to regulate the circulation of hot air. In addition, due to changes in temperature or wind speed, the cooking time (corresponding to the operating time of electric heating and the operating time of fan) can be further adjusted to ensure that the food reaches the predetermined degree of doneness.

[0150] Alternatively, the first hot air unit may be controlled to stop operating and the operating parameters of the second hot air unit may be adjusted.

[0151] Furthermore, the working parameters of the first hot air unit and the second hot air unit can be adjusted simultaneously, such as adjusting the duty cycle and power of the first electric heater and the second electric heater at the same time to slightly lower the temperature of the cooking chamber, and further, the speed of the first fan and the second fan can be lowered at the same time.

[0152] For example, this embodiment provides a scenario of cooking skewers of meat. When the category of meat skewers is obtained, the corresponding oil fume concentration threshold and working mode are determined, and then it is determined whether the selected working mode is a working mode of running the first hot air unit and the second hot air unit at the same time. If so, the oil fume concentration is detected. If the determined working mode is that the first hot air unit is started at a power of 1000W and the second hot air unit is started at a power of 2000W, the oil fume concentration can be continuously detected after startup, and the speed of the first motor and the second motor is constant, and the speed is not adjusted during the cooking process. In this embodiment, after the oil fume concentration threshold is reached, the working mode is directly adjusted. Specifically, when grilling meat skewers, when it is detected that the oil fume concentration threshold exceeds 70mg / m 3 , the first hot air unit is controlled to be turned off and only the second hot air unit is operated to reduce the output heat; the oil fume concentration can also be detected. When the oil fume concentration threshold is detected to exceed 100mg / m 3 If the cooking time is less than the preset time, the second hot air unit will continue to run until the preset cooking time is reached.

[0153] Similarly, when grilling chicken wings, if the smoke concentration threshold exceeds 60mg / m 3 , the first hot air unit can be controlled to be turned off, and only the second hot air unit can be kept running, so as to reduce the output heat. Furthermore, the duty cycle of the second electric heater can be adjusted at the same time, such as adjusting it to 0.9, so as to reduce the heat output. Continue to detect the oil smoke concentration. When the oil smoke concentration threshold exceeds 85mg / m 3 , the second hot air unit can be controlled to stop running.

[0154] It should be noted that the numerical values ​​involved in the above examples are merely exemplary and should not be construed as limiting the scope of protection of the present invention.

[0155] S3062: If the oil fume concentration is less than or equal to (or less than) the oil fume concentration threshold, the cooking process can be performed normally.

[0156] Example 4

[0157] In order to improve cooking efficiency and reduce preheating time, this embodiment provides a control method, which uses two hot air units to perform rapid preheating before formal cooking.

[0158] Specifically, Fig. 9 As shown, the control method provided in this embodiment includes:

[0159] S401, obtaining characteristic information of ingredients to be cooked.

[0160] Specifically, the characteristic information of the food to be cooked is obtained after the user places the food to be cooked in the cooking cavity and closes the door. The characteristic information can be obtained by an automatic recognition device such as an image recognition device, or by interaction with the user, such as the user directly inputting the characteristic information of the food to be cooked into the all-in-one machine through voice, physical or virtual buttons on the control panel, etc.

[0161] In this embodiment, the characteristic information of the ingredients to be cooked includes the category information and weight information of the ingredients to be cooked, wherein the category of the ingredients is obtained by manual input by the user, and the weight information of the ingredients is obtained by a weight sensor arranged on the inner pot body. The category and weight of the ingredients are the two characteristics most relevant to the smoking process.

[0162] S402: Selecting a working mode of the hot air component based on the characteristic information and determining a smoke concentration threshold.

[0163] The working modes of the hot air component in this embodiment include operating only the first hot air unit, operating only the second hot air unit, operating the second hot air unit and the first hot air unit at the same time, and operating the first hot air unit and the second hot air unit alternately.

[0164] In addition, the process of selecting the working mode of the hot air component based on the characteristic information can be automatic or user-assisted. For example, when the type of food to be cooked is meat and the weight is large, it can be automatically selected to run the first hot air unit and the second hot air unit at the same time. When the weight of the food to be cooked is small, it can be automatically selected to run only the first hot air unit or the second hot air unit, and so on.

[0165] In addition, the process of determining the oil fume concentration threshold based on characteristic information is an information matching process. In the experimental stage, several experiments are conducted on different food categories and weight combinations to obtain the oil fume concentration threshold corresponding to the food category and weight combination under the best taste state and store the obtained data. When in use, the most matching oil fume concentration threshold can be directly obtained based on the results of obtaining the category information and weight information. That is, the characteristic information and the oil fume concentration threshold have a preset mapping relationship, and the oil fume concentration threshold is associated with the degree of loss of important components of the corresponding food, including water, fat and other substances that are easy to form oil fume and affect the taste.

[0166] Alternatively, in order to determine the oil fume concentration threshold more accurately, in the stage of obtaining the oil fume concentration threshold data through experiments, it is possible to further increase the association with characteristic information such as food volume and smoke-generating surface area.

[0167] S403, turning on the first hot air unit and the second hot air unit at full power until the operating temperature corresponding to the selected operating mode is reached.

[0168] It should be noted that the full-power startup here means that the first electric heater and the second electric heater are turned on at full power. For the first fan and the second fan, they can be turned on at the default speed or the lowest speed, or they can be turned on after the first electric heater and the second electric heater are turned on for a set time to increase the temperature. The purpose is to slowly disturb the air flow to make the temperature uniform everywhere.

[0169] Specifically, if the stable operating temperature of the selected working mode is 200℃, and the working mode is to run only the second hot air unit, the first hot air unit is turned on at full power of 1000W and the second hot air unit is turned on at full power of 2000W. During this process, the duty cycle of the electric heating is 1, and the first hot air unit is controlled to be turned off and the second hot air unit continues to run after reaching 200℃; if the stable operating temperature of the selected working mode is 200℃, and the working mode is to run the first hot air unit and the second hot air unit at the same time, the first hot air unit and the second hot air unit are turned on at full power until reaching 200℃, and then the working parameters of the first hot air unit and the second hot air unit are controlled to be converted to the default working parameters, such as adjusting the duty cycle of the electric heating to 0.8, increasing the fan speed, etc.

[0170] S404: While the hot air component is running, detect the oil smoke concentration in the cooking cavity.

[0171] Specifically, the oil fume concentration is measured by an oil fume sensor disposed on the top of the cooking cavity.

[0172] S405: Compare the oil fume concentration with an oil fume concentration threshold.

[0173] S406: Control the action of the hot air component based on the comparison result.

[0174] Specifically, there are two comparison results: the oil fume concentration is greater than the oil fume concentration threshold and the oil fume concentration is less than the oil fume concentration threshold.

[0175] S4061. If the oil smoke concentration is greater than (or greater than or equal to) the oil smoke concentration threshold, adjust the working mode of the hot air component and / or adjust the working parameters of the hot air component.

[0176] When the oil fume concentration is greater than (or greater than or equal to) the oil fume concentration threshold, it indicates that the loss of fat and moisture on the surface of the food has reached a certain level. To ensure that the food has a fresh and tender taste, the generation of oil fume is reduced by adjusting the working mode of the hot air component and adjusting the working parameters of the hot air component, thereby reducing the loss of moisture, fat and other components.

[0177] Specifically, if the working mode needs to be adjusted, such as the pre-selected working mode is to run the first hot air unit and the second hot air unit at the same time, the adjusted working mode can be to run only the first hot air unit or only the second hot air unit, that is, to shut down one of the hot air units, reduce the circulation of hot air, and thus slow down the subsequent loss rate of components such as water and fat.

[0178] In addition, the above purpose can also be achieved by adjusting the working parameters of the hot air component. Specifically, the working parameters include at least one of the power of electric heating, the duty cycle of electric heating, the operating time of electric heating and / or fan, and the speed of the fan. Among them, the power and duty cycle of electric heating are used to adjust the cooking temperature, and the speed of the fan is used to regulate the circulation strength of the hot air. In addition, due to changes in temperature or wind speed, the cooking time (corresponding to the operating time of electric heating and the operating time of the fan) can be further adjusted to ensure that the food reaches the predetermined degree of doneness.

[0179] It should be noted that the numerical values ​​involved in the above examples are merely exemplary and should not be construed as limiting the scope of protection of the present invention.

[0180] It is understandable that the working mode can also be adjusted by adjusting only the second hot air unit when only the first hot air unit is running, or adjusting only the first hot air unit when only the second hot air unit is running. In addition, the working mode can be adjusted directly without adjusting the working mode, and the working parameters of each hot air unit or a hot air unit can be adjusted directly.

[0181] S4062: If the oil fume concentration is less than or equal to (or less than) the oil fume concentration threshold, the cooking process is performed normally until the preset cooking time is reached.

[0182] In addition, the present invention also provides a computer device, which includes a memory and a processor, the memory is suitable for storing multiple program codes, and the program codes are suitable for being loaded and run by the processor to execute the control method of the cooking device of any of the above-mentioned technical solutions.

[0183] The present invention also provides a computer-readable storage medium, which stores a plurality of program codes, and the program codes are suitable for being loaded and run by a processor to execute the control method of a cooking device according to any of the aforementioned technical solutions.

[0184] The present invention also provides a cooking device, which includes the computer device of the above technical solution.

[0185] In addition, the present invention also provides an integrated stove, which integrates a cooker, a range hood and cooking equipment. The cooking equipment is the cooking equipment in the above embodiments, such as a steam oven, an oven, a steam-bake micro-machine and the like.

[0186] In the description of the present invention, "processor" may include hardware, software or a combination of the two. The processor may be a central processing unit, a microprocessor, an image processor, a digital signal processor or any other suitable processor. The processor has data and / or signal processing functions. The processor may be implemented in software, hardware or a combination of the two. Non-temporary computer-readable storage media include any suitable medium that can store program code, such as a disk, a hard disk, an optical disk, a flash memory, a read-only memory, a random access memory, etc.

[0187] It is understood by those skilled in the art that all or part of the processes in the method for implementing the above-mentioned embodiments of the present invention may also be completed by hardware related to computer program instructions, and the computer program may be stored in a computer-readable storage medium, and the computer program, when executed by a processor, may implement the steps of the above-mentioned various method embodiments. Among them, the computer program includes computer program code, and the computer program code may be in source code form, object code form, executable file or some intermediate form, etc. The computer-readable storage medium may include: any entity or device, medium, U disk, mobile hard disk, disk, optical disk, computer memory, read-only memory, random access memory, electric carrier signal, telecommunication signal and software distribution medium, etc., which can carry the computer program code.

[0188] So far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device is provided with a hot air component, and the hot air component is suitable for supplying hot air into the cooking cavity of the cooking device. The control method comprises: Obtaining characteristic information of ingredients to be cooked; Selecting a working mode of the hot air component and determining a smoke concentration threshold based on the characteristic information; During the operation of the hot air component, detecting the fume concentration in the cooking cavity; comparing the oil fume concentration with the oil fume concentration threshold; If the oil fume concentration is greater than the oil fume concentration threshold, the working mode of the hot air component is adjusted, and / or the working parameters of the hot air component are adjusted. Therein, the oil smoke concentration threshold and the characteristic information have a preset mapping relationship.

2. The control method of the cooking device according to claim 1, characterized in that: The hot air component includes at least one hot air unit, which includes a constructed hot air cavity, and an electric heater and a fan arranged in the hot air cavity. The working parameters include at least one of the power of the electric heater, the duty cycle of the electric heater, the operating time of the electric heater and / or the fan, and the rotation speed of the fan.

3. The control method of the cooking device according to claim 2, characterized in that: The hot air assembly includes a first hot air unit and a second hot air unit which are arranged perpendicular to each other, wherein the first hot air unit is located at least on one side of the cooking device, and the second hot air unit is located on the top of the cooking device.

4. The control method of cooking equipment according to claim 3, characterized in that: The working modes include: operating only the first hot air unit, operating only the second hot air unit, operating the second hot air unit and the first hot air unit at the same time, and operating the first hot air unit and the second hot air unit alternately.

5. The control method of cooking equipment according to claim 1, characterized in that: The feature information at least includes category information.

6. The control method of cooking equipment according to claim 5, characterized in that: The characteristic information includes category information and at least one of weight information, volume information, and smoking surface area information.

7. The control method of a cooking device according to any one of claims 1 to 6, characterized in that: The oil smoke concentration is measured by an oil smoke sensor arranged at the top of the cooking cavity or close to the top of the cooking cavity.

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

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

10. A cooking device, characterized in that: The cooking device comprises the computer device of claim 8; or The cooking device comprises the computer-readable storage medium of claim 9.

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