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 at solving the problems that an existing cooking equipment with a hot air assembly is poor in cooking effect and low in intelligent degree. The control method of the cooking equipment provided by the invention comprises the following steps: acquiring feature information of a to-be-cooked food material; determining the working mode of the hot air assembly; based on the feature information and the working mode, a corresponding cooking degree judgment model is determined, and the cooking degree judgment model at least comprises medium information having a mapping relation with the cooking degree of the to-be-cooked food material; during the period of operating the hot air assembly, at least obtaining current medium information in the cooking cavity; determining the cooking degree of the food materials during cooking at least based on a comparison result of the current medium information and a cooking degree judgment model; and working parameters of the hot air assembly are adjusted based on the determined cooking degree. According to the control method, the cooking effect and the equipment intelligence degree can be improved.

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 heating modes of existing steam ovens on the market include 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. There are often problems such as uneven heating of ingredients, uneven baking color, partial burning, and partial undercooking, resulting in poor cooking results. In addition, existing cooking equipment also has the problem of low intelligence.

[0003] Accordingly, the art needs a new cooking device and a control method thereof to solve the above problems. Summary of the invention

[0004] The invention aims to solve the above technical problem, that is, to solve the problem that the existing cooking equipment with hot air components has poor cooking effect and low intelligence.

[0005] 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, the control method comprising: acquiring characteristic information of food to be cooked; determining an operating mode of the hot air component; determining a corresponding doneness judgment model based on the characteristic information and the operating mode, wherein the doneness judgment model at least includes medium information having a mapping relationship with the doneness of the food to be cooked; while the hot air component is running, at least acquiring current medium information in the cooking cavity; determining the doneness of the food being cooked based on at least a comparison result of the current medium information and the doneness judgment model; and adjusting the operating parameters of the hot air component based on the determined doneness.

[0006] In the control method provided by the present invention, a doneness judgment model with a mapping relationship (corresponding relationship) among multiple factors including at least characteristic information, working mode, doneness, and medium information is pre-established. During the cooking process, the doneness of the ingredients to be cooked in the current cooking state is determined by at least obtaining the corresponding medium information in the cooking cavity and comparing it with the selected doneness judgment model, and the working parameters of the hot air component are adjusted based on the determined doneness. In this way, the working parameters of the hot air component can be automatically adjusted, avoiding the problems of high energy consumption and easy destruction of the taste of the ingredients caused by a constant cooking mode, which is beneficial to improving the cooking effect and the intelligence level of the cooking equipment.

[0007] It can be understood that the characteristic information of the ingredients to be cooked can include multiple different information. The doneness judgment model determined based on the characteristic information and the working mode is a doneness curve that corresponds to each piece of information in the characteristic information. The relevant data in the specific doneness judgment model is obtained through experiments and pre-stored in the memory of the cooking equipment, and the data can be called when the program is executed.

[0008] It should be noted that adjusting the working parameters of the hot air component includes controlling the hot air component to be turned on or off.

[0009] In some feasible implementations of the control method of the above-mentioned cooking equipment, the doneness judgment model includes medium information and cooking time information that have a mapping relationship with the doneness of the food to be cooked, and the "at least obtaining the current medium information in the cooking cavity" includes: obtaining the current medium information and the current cooking time in the cooking cavity; the "at least determining the doneness of the food being cooked based on the comparison result of the current medium information and the doneness judgment model" includes: determining the doneness of the food being cooked based on the comparison result of the current medium information, the current cooking time and the doneness judgment model.

[0010] In the stage of establishing a doneness judgment model, in some cooking scenarios, such as in the process of baking biscuits, there are not only unripe zones and ripe zones, but often an overripe zone needs to be set up. It is necessary to continue cooking after it is fully cooked so that it enters the overripe zone, so as to improve the puffing and crispness of the biscuits. However, it is found in the experiment that when the doneness curve enters the overripe zone, the oxygen concentration in the cooking chamber will rebound, causing the doneness curve to show a trend of first decreasing and then increasing. As a result, it is easy to make an incorrect judgment when judging the oxygen concentration. In order to avoid this problem, the technical solution of the present invention can improve the accuracy of doneness judgment by introducing cooking time as one of the parameters for further judging doneness, which is conducive to obtaining better cooking results.

[0011] In some feasible implementations of the above-mentioned cooking device control method, the medium information includes at least one of oxygen concentration, oxygen concentration change rate, water loss rate, and humidity change rate.

[0012] The working principle of the technical solution of the present invention is as follows: during the cooking process of the food in the cooking chamber, the moisture in the food continues to dissipate, and the oxygen concentration in the cooking chamber gradually decreases. As the food gradually matures, the moisture loss rate will gradually decrease. When it is close to maturity, the moisture loss rate is extremely low, and the oxygen concentration basically no longer changes. When the food is in the mature zone, the oxygen concentration is the lowest. When the cooking stage of some food exceeds the mature zone and enters the over-mature zone, the oxygen concentration will rise. Based on this, by establishing a doneness judgment model that at least includes characteristic information, doneness, oxygen concentration and other information in the experimental stage, the doneness in the current cooking scene can be determined by at least obtaining the oxygen concentration during the cooking process, or the accuracy of doneness judgment can be improved by obtaining the oxygen concentration and cooking time, so as to improve the cooking effect. Among them, the oxygen concentration can be obtained by the set oxygen concentration sensor.

[0013] Similarly, by obtaining the oxygen concentration in the cooking cavity at a set detection frequency, the oxygen concentration change rate can be obtained. In the experimental stage, by establishing the relationship between characteristic information, oxygen concentration change rate, and doneness, the doneness of the food can be known by obtaining the oxygen concentration change rate in the cooking cavity during the cooking process. The same is true for the moisture loss rate and humidity change rate. Among them, the moisture loss rate can be detected and calculated by inserting a humidity probe or a temperature and humidity probe into the food, and then obtained by the controller. The humidity change rate refers to the change rate of the humidity in the cooking cavity, which is detected by a humidity sensor set in the cooking cavity and further calculated. It can be understood that there is a corresponding relationship between the moisture loss rate of the food and the humidity change rate in the cooking cavity. Because the moisture lost from the food will enter the cooking cavity and affect the humidity in the cooking cavity, it is also possible to perform data correction by increasing the corresponding relationship between the two to obtain more accurate data results.

[0014] In some feasible implementations of the above-mentioned cooking device control method, the characteristic information at least includes category information.

[0015] In some feasible implementations of the above-mentioned cooking device control method, the characteristic information includes category information, and at least one of weight information, volume information, cooking layer number information, and shape information.

[0016] It is understandable that the type, weight, volume, number of cooking layers, etc. of the ingredients are most related to the changes in oxygen concentration and humidity in the cooking chamber, among which the type and weight of the ingredients have the greatest impact. For example, if the water content of the ingredients is different, the amount of water vapor entering the cooking chamber during the cooking process will be different, and the dilution effect on the oxygen concentration and the impact on the humidity will also be different.

[0017] Specifically, the category of ingredients can be obtained through voice, buttons, image analysis, etc., the weight of ingredients can be obtained through weight sensors, and the volume, number of cooking layers, etc. can be obtained through image analysis, etc.

[0018] In some feasible implementations of the control method of the cooking device described above, the “determining the working mode of the hot air component” includes: determining the working mode of the hot air component based on the characteristic information.

[0019] It is understandable that the working mode of the hot air component can be automatically determined based on the characteristic information, such as automatically determining whether only one of the two hot air units needs to be operated, or both hot air units need to be operated simultaneously, and for each hot air unit, whether it needs to be turned on at full power or medium power, etc. Alternatively, the working mode can also be selected manually by the user.

[0020] In some feasible embodiments of the above-mentioned control method of the cooking equipment, the hot air component includes at least one hot air unit, the hot air unit includes electric heating and a fan, 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.

[0021] It should be noted that the adjustment of the electric heating power may be to adjust the duty cycle, or to adjust the applied voltage value, or to adjust the current value flowing through, or to adjust the number of activated electric heaters, etc.

[0022] 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, and the average power of the electric heating can also be changed. 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 or power of the motor connected to the fan.

[0023] In some feasible embodiments of the control method of the above-mentioned cooking equipment, the hot air component includes a first hot air unit and a second hot air unit, the first hot air unit is located at least on one side of the cooking cavity, and the second hot air unit is located at the top of the cooking cavity.

[0024] In some feasible implementations of the above-mentioned control method of the cooking device, the first hot air unit is located at the back of the cooking cavity.

[0025] It should be noted that the side of the cooking cavity includes one or more of the back side (back), the left side, and the right side. Preferably, the first hot air unit is arranged at the back of the cooking cavity.

[0026] 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.

[0027] It can be understood that when the hot air component is provided with two hot air units, the working mode of the hot air component can be: only running the first hot air unit, only running the second hot air unit, running the second hot air unit and the first hot air unit at the same time, alternatingly running the first hot air unit and the second hot air unit, etc.; in addition, any situation can also correspond to different preset parameter values, such as different electric heating power, fan speed, etc.

[0028] 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.

[0029] 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.

[0030] 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

[0031] The cooking device includes the computer-readable storage medium described in any of the aforementioned technical solutions.

[0032] In a fifth aspect, the present invention further provides an integrated stove, which includes the cooking device described in the aforementioned technical solution.

[0033] 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.

[0034] 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,

[0035] The control method comprises:

[0036] Obtaining characteristic information of ingredients to be cooked;

[0037] Determining the operating mode of the hot air component;

[0038] Based on the characteristic information and the working mode, determining a corresponding doneness judgment model, wherein the doneness judgment model at least includes medium information having a mapping relationship with the doneness of the food to be cooked;

[0039] During the operation of the hot air component, at least current medium information in the cooking cavity is obtained;

[0040] Determining the doneness of the food being cooked based at least on a comparison result between the current medium information and the doneness judgment model;

[0041] The operating parameters of the hot air assembly are adjusted based on the determined degree of doneness.

[0042] Solution 2. The control method of the cooking device according to Solution 1 is characterized in that the doneness judgment model includes medium information and cooking time information having a mapping relationship with the doneness of the food to be cooked,

[0043] The “at least obtaining current medium information in the cooking cavity” includes:

[0044] Acquiring current medium information and current cooking time in the cooking cavity;

[0045] The “determining the doneness of the food being cooked based at least on the comparison result between the current medium information and the doneness judgment model” includes:

[0046] The doneness of the food being cooked is determined based on a comparison result of the current medium information, the current cooking time and the doneness judgment model.

[0047] Solution 3. The control method for cooking equipment according to Solution 1 is characterized in that the medium information includes at least one of oxygen concentration, oxygen concentration change rate, water loss rate, and humidity change rate.

[0048] Solution 4. The control method for cooking equipment according to Solution 1 is characterized in that the characteristic information at least includes category information.

[0049] Solution 5. The control method for cooking equipment according to Solution 4 is characterized in that the characteristic information includes category information, and at least one of weight information, volume information, cooking layer number information, and shape information.

[0050] Solution 6. The control method of the cooking device according to Solution 1 is characterized in that the “determining the working mode of the hot air component” comprises:

[0051] The working mode of the hot air component is determined based on the characteristic information.

[0052] Solution 7. 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 an electric heater and a fan, and 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 speed of the fan.

[0053] Solution 8. The control method of the cooking equipment according to Solution 7 is characterized in that the hot air component includes a first hot air unit and a second hot air unit, the first hot air unit is located at least on one side of the cooking cavity, and the second hot air unit is located on the top of the cooking cavity.

[0054] Solution 9. The control method for cooking equipment according to Solution 8 is characterized in that the first hot air unit is located at the back of the cooking cavity.

[0055] Solution 10. 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 9.

[0056] Solution 11. 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 9.

[0057] Solution 12. A cooking device, characterized in that the cooking device comprises the computer device described in Solution 10; or

[0058] The cooking device includes the computer-readable storage medium described in Option 11.

[0059] Solution 13. An integrated stove, characterized in that the integrated stove includes the cooking equipment described in Solution 12. BRIEF DESCRIPTION OF THE DRAWINGS

[0060] The preferred embodiments of the present invention are described below in conjunction with the accompanying drawings, in which:

[0061] Figure 1 A schematic diagram of the exploded structure of a box body of a steam oven provided in an embodiment of the present invention;

[0062] Figure 2 A front view of a box body of a steam oven provided in an embodiment of the present invention;

[0063] Figure 3 for Figure 2 A top view of

[0064] Figure 4 for Figure 3 AA section view;

[0065] Figure 5 A bottom view of a second fan guard in an installed state provided by an embodiment of the present invention;

[0066] Figure 6 A bottom view of the second hot air unit provided by an embodiment of the present invention after the second fan cover is removed;

[0067] Figure 7 A flowchart of a control method provided by an embodiment of the present invention;

[0068] Figure 8 A schematic diagram of a maturity curve of biscuits provided in an embodiment of the present invention;

[0069] Fig. 9 A schematic diagram of a maturity curve of meat provided by an embodiment of the present invention;

[0070] Fig.10 A schematic diagram of a maturity curve of bread provided by an embodiment of the present invention;

[0071] List of reference numerals:

[0072] 1. Shell; 11. Outer side panel; 12. Outer bottom panel; 13. Inner top panel; 14. Outer back panel; 15. Front panel; 151. Knob;

[0073] 2. Inner tank assembly; 21. Inner tank body; 211. Inner tank back plate; 212. Inner tank top plate; 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; 2311. Air inlet; 2312. Air outlet; 232. Second electric heater; 233. Second fan; 234. Second cooling fan; 235. Second motor; 2351. Output shaft; 236. Second hot air cavity; 237. Transmission mechanism; 24. Rack; 25. Evaporation plate heating tube;

[0074] 3. Heat dissipation assembly; 31. Air duct cover; 32. Heat dissipation fan; 33. Heat dissipation air duct. DETAILED DESCRIPTION

[0075] 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 oven 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, micro ovens, and micro steam ovens. 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.

[0076] 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.

[0077] 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.

[0078] 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.

[0079] Combine the following Figures 1 to 6 The structure of the steam oven provided in the embodiment of the present invention is described.

[0080] like Figure 1 As shown in , the steam oven provided by 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.

[0081] 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.

[0082] 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 liner assembly 2 , and the second hot air unit 23 is located at the top of the inner liner assembly 2 .

[0083] like Figures 1 to 4 As shown in , the first hot air unit 22 includes a first fan cover 221, a first electric heater 222, a first fan 223, etc. Specifically, as Figure 2 and Figure 4 As shown, the first fan cover 221 is connected to the inner side of the inner liner back plate 211, and together with the inner liner back plate 211, a first hot air cavity 227 is constructed, and the first electric heater 222 and the first fan 223 are placed in the first hot air cavity 227. Figure 1 and Figure 2 As shown in the figure, a plurality of ventilation holes are arranged on the first fan cover 221, the ventilation holes located in the middle constitute the air inlet 2211 of the first hot air cavity 227, and 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 on the periphery of the air inlet 2211 constitute the air outlet 2212 of the first hot air cavity 227, and 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.

[0084] like Figure 1 As shown in , the first electric heater 222 is wound into a ring structure, so that it can be arranged around the periphery of the first fan 223, which is not only beneficial to improving the heating efficiency, but also beneficial to saving installation space.

[0085] It is understandable that the first hot air unit 22 may be further arranged on the left side and / or the right side of the cooking cavity, or only arranged on the left side and / or the right side.

[0086] like Figure 1 and Figure 4 As shown in , 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 tank 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 cooling fan 225, and the first cooling fan 225 rotates synchronously with the first fan 223, so that the first motor 226 drives the first cooling 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. Figure 4As 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 .

[0087] The second hot air unit 23 in the embodiment of the present invention includes a second fan cover 231, a second electric heater 232, a second fan 233, a second cooling fan 234, a second motor 235, a transmission mechanism 237 and the like.

[0088] Specifically, Figure 1 , Figure 4 and Figure 5 As shown in FIG. 2 , 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 forms a second hot air chamber 236, in which the second electric heater 232, the second fan 233 and the transmission mechanism 237 are placed. Figure 5 As shown in , the second fan cover 231 is provided with a plurality of ventilation holes, which are arranged in a circular array and correspond to the two second fans 233. Part of the ventilation holes near the center of the array constitute an air inlet 2311, and the air in the cooking cavity can enter the second hot air cavity 236 through the ventilation holes of the air inlet 2311, and the ventilation holes located at the periphery of the air inlet 2311 and away from the center of the array constitute an air outlet 2312, and the hot air in the second hot air cavity 236 can enter the cooking cavity through the air outlet 2312, so that the hot air circulates between the second hot air cavity 236 and the cooking cavity.

[0089] Alternatively, a plurality of ventilation holes may be provided at a portion of the second fan cover 231 close to its edge to construct an air outlet portion forming the second hot air chamber.

[0090] like Figure 1 , Figure 4 and Figure 6 As shown, in this embodiment, two second fans 233 are provided, and the two second fans 233 are arranged at intervals along the length direction of the inner tank body 21. Figure 4As shown in , in this embodiment, a transmission mechanism 237 is also provided, and the transmission mechanism 237 is arranged in the second hot air chamber 236. The transmission mechanism 237 includes three gears meshing with each other, wherein the gear located in the middle is connected to the output shaft 2351 of the second motor 235, and the gears located on both sides of the middle gear are respectively connected to the corresponding second fans 233. Driven by the second motor, the two second fans 233 can be rotated synchronously or asynchronously, and the asynchronous rotation can be achieved by adjusting the parameters of each gear. Further, the output shaft 2351 of the second motor 235 in the embodiment of the present invention can drive the intermediate gear to make telescopic movement along its axial direction, and the driven gears located on both sides have a height difference in the height direction. The telescopic output shaft 2351 can drive the driving gear to move in the vertical direction relative to the driven gear, so that the second motor 235 can only drive one of the second fans 233 to rotate and stop the other second fan from running. This setting can play an important role in the subsequent operation mode adjustment or parameter adjustment process.

[0091] Alternatively, the transmission mechanism 237 may also be a pulley mechanism; in addition, two second motors may also be provided, each second motor being used to drive a second fan, so as to achieve the purpose of independently controlling the two second fans. It is understandable that the second fans may also be any suitable number such as 3 or 4. In addition, the plurality of second fans may also be arranged at intervals along the width direction of the liner body 21, or arranged at intervals along the diagonal direction, or arranged in an array structure, etc.

[0092] like Figure 1 , Figure 3 and Figure 4 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 air circulation in the heat dissipation air duct 33. The heat dissipation fan 32 is a cross-flow fan. Figure 4 As shown in the figure, in this embodiment, the top surface of the air duct cover plate 31 is tilted relative to the inner top plate 13 to form a heat dissipation air duct 33 with a tapered cross section, and the second motor is connected to the outer top surface of the air duct cover plate 31 through a second motor bracket (not shown). During the installation process, the output 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 transmission mechanism 237 located in the second hot air chamber 236, and the transmission mechanism 237 is connected to the two second fans 233 respectively.

[0093] To prevent the motor from overheating during operation, the second motor 235 is also connected to a second cooling fan 234. The second cooling fan 234 rotates synchronously with the second fan 233 and is connected to the output shaft 2351. The second motor 235 drives the second cooling fan 234 to rotate while driving the second fan 233, thereby promoting the heat dissipation of the second motor 235 itself.

[0094] like Figure 6 As shown in , the second electric heater 232 is arranged on the periphery of the second fan 233. In this embodiment, the second electric heater 232 includes two heating tubes, and the two heating tubes can be independently controlled to open and close to facilitate the adjustment of the power of the second electric heater 232.

[0095] In addition, since the embodiment of the present invention is described by taking a steam oven as an example, the steam oven is also provided with a steam supply system (not shown), including an evaporating plate arranged on the bottom plate of the inner pot (not marked), an evaporating plate heating tube 25 located below the evaporating plate, and the like.

[0096] It can be understood that when the steaming function is not configured, the relevant structure for generating steam is not necessary.

[0097] Based on the above steam oven structure, the embodiment of the present invention also provides a control method, such as Figure 7 As shown in, the control method provided by the embodiment of the present invention includes:

[0098] S10: Obtain characteristic information of ingredients to be cooked.

[0099] Specifically, in this embodiment, the characteristic information includes category information and weight information. The category information is obtained by an image acquisition device, or a button or touch screen is set on the control panel and selected manually by the user. The weight information is obtained by setting a weight sensor connected to the tray.

[0100] S20, determining the working mode of the hot air component.

[0101] Specifically, the working modes of the hot air component include: running only the first hot air unit, running only the second hot air unit, running the first hot air unit and the second hot air unit at the same time, running the first hot air unit and the second hot air unit alternately, etc. Each working mode may also include multiple situations, such as high power mode, medium power mode, low power mode, etc. The selection of the specific working mode is determined based on preset logic.

[0102] In this embodiment, the working mode of the hot air component is determined based on the characteristic information, that is, the working mode is automatically selected without the need for manual selection by the user, thereby simplifying the user operation.

[0103] S30: Determine a corresponding doneness judgment model based on the characteristic information and the working mode, wherein the doneness judgment model includes medium information and cooking time information that have a mapping relationship with the doneness of the food to be cooked.

[0104] Specifically, the doneness judgment model includes several doneness curves, each of which is a correspondence between doneness and medium information established on the premise of setting the working mode and setting the characteristic information. In this embodiment, since the characteristic information includes category information and weight information, the doneness judgment model establishes several relationship curves between doneness and medium information based on different categories and different weights. When the steam oven automatically obtains the category, weight and working mode of the hot air component of the food to be cooked, the doneness curve that is suitable for the current scene can be selected from the several curves in the doneness judgment model, and the doneness of the food can be further judged based on the curve.

[0105] For example, Figure 8 As shown in Figure 8 The corresponding doneness curves of biscuits in the cases of 500g (corresponding to small portion) and 1000g (corresponding to large portion) are shown in the figure, where the medium information is oxygen concentration. As can be seen from the figure, as the cooking time continues, the oxygen concentration in the cooking chamber shows a trend of first decreasing and then slightly increasing. The study found that during the period when the oxygen concentration shows a decreasing trend, the food is in the immature zone. When the oxygen concentration remains basically unchanged, it indicates that the food has been cooked to maturity. For some food ingredients, the food ingredients can be taken out after they are mature, but in some cases or for specific food ingredients, such as cooking biscuits, they will continue to be cooked to a certain extent after maturity to make them enter the over-mature zone, so that they can be expanded better and maintain a better shape. As can be seen from the figure, for food ingredients or foods that enter the over-mature zone, the oxygen concentration will rise to a certain extent.

[0106] like Fig. 9 As shown in Fig. 9 The figure shows the doneness curves of meat in the case of 500g (corresponding to a small portion) and 1000g (corresponding to a large portion), where the medium information is the oxygen concentration. It can be seen from the figure that as the cooking time continues, the oxygen concentration in the cooking chamber shows a trend of first decreasing and then slightly increasing.

[0107] like Fig.10 As shown in Fig.10 The figure shows the corresponding doneness curves of bread in the case of 500g (corresponding to a small portion) and 1000g (corresponding to a large portion), where the medium information is the oxygen concentration. It can be seen from the figure that as the cooking time continues, the oxygen concentration gradually stabilizes and no longer changes.

[0108] It should be noted that “determining a corresponding doneness judgment model” here refers to determining a corresponding doneness curve.

[0109] S40, while the hot air component is running, obtaining current medium information and current cooking time in the cooking cavity.

[0110] Specifically, in this embodiment, the current medium information, i.e., the current oxygen concentration in the cooking cavity, is obtained by an oxygen concentration sensor disposed on the top of the cooking cavity. In addition, the detection of the oxygen concentration can be started after preheating is completed, or after preheating is completed and cooking continues for a period of time.

[0111] S50: Determine the doneness of the food being cooked based on the comparison result of the current medium information, the current cooking time and the doneness judgment model.

[0112] Specifically, the oxygen concentration is calculated based on the measured oxygen concentration, and the doneness of the food currently being cooked can be obtained based on the current oxygen concentration and the doneness judgment model, thereby achieving automatic acquisition of doneness results.

[0113] Specifically, Figure 8 As shown in the figure, the oxygen concentration reaches 18.9 mg / m 3 When the oxygen concentration is 0.5, it indicates that the biscuits are fully cooked. The cooking time corresponding to this oxygen concentration is 18 minutes. After obtaining the cooking time and oxygen concentration, the maturity of the ingredients can be accurately judged. The same is true for large biscuits.

[0114] like Fig. 9 As shown in the figure, when a small portion of meat is cooked in an oxygen concentration of 16.5 mg / m 3 , When the cooking time reaches 40 minutes, the meat reaches 100% doneness. The same applies to large portions of meat.

[0115] like Fig.10 As shown in Figure 2, when the cooking time of a small portion of bread reaches 20 minutes and the oxygen concentration reaches 17.6 mg / m 3 When it reaches 100% maturity, the same applies to large loaves of bread.

[0116] S60: Adjust working parameters of the hot air component based on the determined degree of doneness.

[0117] Specifically, when the measured degree of maturity is close to full maturity, such as reaching 80% of the full maturity standard, the hot air supply of the first hot air unit and the second hot air unit can be reduced, such as by reducing the output power of the first electric heater and the second electric heater, or reducing the speed of the first fan and the second fan, or adjusting the duty cycle of the first electric heater and the second electric heater, etc.

[0118] Alternatively, the cooking temperature in the cooking cavity can be lowered by controlling the second hot air unit to be turned off and only the first hot air unit to be turned on, so that the ingredients can be slowly roasted over a low fire to achieve a cooking effect of being crispy on the outside and tender on the inside.

[0119] Take cooking bread as an example. Fig.10 As shown in , when it is determined that the degree of doneness reaches 100%, the first hot air unit and the second hot air unit are controlled to be turned off. Taking cooking biscuits or meat as an example, as Figure 8 and Fig. 9 As shown in , when it is determined that the doneness reaches 110% or 120%, the first hot air unit and the second hot air unit are controlled to be turned off. Specifically, the electric heating can be controlled to be turned off first, and the fan can continue to run for a certain period of time to achieve the purpose of rapid cooling.

[0120] It should be noted that the numerical values ​​in the above examples are only for the convenience of understanding and should not be construed as limiting the scope of protection of the present invention.

[0121] 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.

[0122] 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.

[0123] The present invention also provides a cooking device, which includes the computer device of the above technical solution.

[0124] 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.

[0125] 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.

[0126] 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.

[0127] 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; Determining the operating mode of the hot air component; Based on the characteristic information and the working mode, determining a corresponding doneness judgment model, wherein the doneness judgment model at least includes medium information having a mapping relationship with the doneness of the food to be cooked; During the operation of the hot air component, at least current medium information in the cooking cavity is obtained; Determining the doneness of the food being cooked based at least on a comparison result between the current medium information and the doneness judgment model; The operating parameters of the hot air assembly are adjusted based on the determined degree of doneness.

2. The control method of the cooking device according to claim 1, characterized in that: The doneness judgment model includes medium information and cooking time information that have a mapping relationship with the doneness of the food to be cooked. The "at least obtaining the current medium information in the cooking cavity" includes: Acquiring current medium information and current cooking time in the cooking cavity; The “determining the doneness of the food being cooked based at least on the comparison result between the current medium information and the doneness judgment model” includes: The doneness of the food being cooked is determined based on a comparison result of the current medium information, the current cooking time and the doneness judgment model.

3. The control method of cooking equipment according to claim 1, characterized in that: The medium information includes at least one of oxygen concentration, oxygen concentration change rate, water loss rate, and humidity change rate.

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

5. The control method of cooking equipment according to claim 4, characterized in that: The characteristic information includes category information, and at least one of weight information, volume information, cooking layer number information, and shape information.

6. The control method of cooking equipment according to claim 1, characterized in that: The “determining the working mode of the hot air component” includes: The working mode of the hot air component is determined based on the characteristic information.

7. The control method of cooking equipment according to claim 1, characterized in that: The hot air component includes at least one hot air unit, and the hot air unit includes an electric heater and a fan. 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.

8. The control method of cooking equipment according to claim 7, characterized in that: The hot air assembly includes a first hot air unit and a second hot air unit, wherein the first hot air unit is located at least on one side of the cooking cavity, and the second hot air unit is located on the top of the cooking cavity.

9. The control method of cooking equipment according to claim 8, characterized in that: The first hot air unit is located at the back of the cooking cavity.

10. 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 9.

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