Temperature control method and device for oven

Abstract

The invention relates to the technical field of temperature control, in particular to a temperature control method and device for an oven. The temperature state information is obtained by analyzing the temperature data of the oven, the food material state information is obtained by analyzing the food material data, and then the control information and the early warning information are obtained by comprehensively analyzing the temperature state information and the food material state information. And finally, identifying the total control information to obtain corresponding temperature control information and food material control information, performing corresponding execution according to the temperature control information, and performing corresponding execution reminding and warning according to the food material control information and the early warning information. The balance degree of the temperature in the oven is improved, and the situation that the baking effect is affected or baking failure is caused due to uneven heating during food baking is avoided; the service life of each element of the oven is prolonged, and damage to internal parts of the oven due to long-term local overheating is avoided.

Description

Technical Field

[0001] The present invention relates to the technical field of temperature control, and in particular to a temperature control method and device for an oven. Background Art

[0002] Electric ovens are kitchen appliances that use radiant heat from electric heating elements to bake food. They can be used for roasting chicken, roast duck, baking bread, pastries, and more. They have a wide range of uses and ensure evenly heated food, effectively preserving its moisture and nutrients. The temperature can be adjusted to suit the specific needs of the baked goods. Currently, ovens are susceptible to localized overheating due to the position of the heating elements, the heat cycle, and the ingredients in the oven. This can lead to uneven heating of the food, affecting the baking effect or even causing baking failure. Furthermore, long-term localized overheating can damage the oven's internal components and accelerate component aging. Summary of the Invention

[0003] The present invention provides a temperature control method and device for an oven, which are used to solve the above technical problems.

[0004] A first aspect of the present invention provides a temperature control method for an oven, comprising the following steps:

[0005] Step 1: Based on the three-dimensional data of the oven, multiple temperature sensors and multiple heat circulation fans are installed at various locations inside the oven; the installation locations include but are not limited to the top, bottom, side, and corners.

[0006] Step 2: Obtain oven temperature data through a temperature sensor, and analyze the oven temperature data to obtain temperature status information.

[0007] As a further improvement of the present invention, the oven temperature data is analyzed, and the specific analysis steps are as follows:

[0008] The oven data includes the temperature values ​​corresponding to each detection position of the oven, the target temperature value set by the user, and the component data of each heating element. A pre-set temperature threshold is obtained, and the temperature value corresponding to each detection position of the oven is compared with the temperature threshold. When the temperature value is greater than the temperature threshold, the corresponding temperature value is marked as an abnormal temperature value, and the corresponding detection position is marked as an abnormal position. The difference between the abnormal temperature value corresponding to the abnormal position and the temperature threshold is calculated to obtain the temperature abnormality value.

[0009] Obtain the user-set target temperature value corresponding to the current oven, calculate the difference between the temperature value corresponding to each detection position and the target temperature value to obtain the deviation temperature, and record the deviation temperature as T. Obtain a pre-set deviation temperature threshold, and record the deviation temperature threshold as θ. When |T|>θ, mark the corresponding detection position as the deviation position, identify the deviation temperature T corresponding to the deviation position, and obtain the corresponding temperature deviation direction. When T is a positive value, the corresponding temperature deviation direction is high temperature; conversely, when T is a negative value, the corresponding temperature deviation direction is low temperature.

[0010] The component data of each heating element is identified to obtain the component position and heating power; the component position of each heating element is matched with each temperature deviation direction, the component position corresponding to the temperature deviation direction is marked as the key position, the heating power of the heating element corresponding to the key position is obtained, and marked as the key power, and the heating power corresponding to the remaining component positions is obtained, the heating power corresponding to the remaining component positions is calculated and averaged to obtain the power mean, and the difference between each key power and the power mean is calculated to obtain the power difference.

[0011] Normalize the temperature anomaly value, deviation temperature and power difference and take their values, and use the formula The temperature state value WD is obtained; wherein ywd and glz represent the temperature anomaly value and the power difference value, respectively; c1, c2, and c3 are preset weight factors, with values ​​of 1.258, 1.465, and 1.963, respectively; when |T|>θ, the corresponding temperature state value is compared with the set threshold. When the temperature state value is greater than the set threshold, the temperature state information generated based on the corresponding deviation direction is a key temperature anomaly; when |T|<θ, the corresponding temperature state value is compared with the set threshold. When the temperature state value is greater than the set threshold, the temperature state information generated based on the corresponding detection direction is a temperature anomaly.

[0012] Step 3: Collect food data through image recognition technology, and analyze the food data to obtain food status information.

[0013] As a further improvement of the present invention, the food material data is analyzed, and the specific analysis steps are as follows:

[0014] A1: Identify food data to obtain food location, shape, characteristics, and spatial data;

[0015] A2: Based on the food position, obtain the edge distance between the edge of the food and the edge of the baking pan in multiple analysis directions. Each end of each analysis direction corresponds to an edge distance value. The difference between the two edge distance values ​​in the same analysis direction is calculated to obtain the edge distance difference.

[0016] A21: Obtain a preset edge difference threshold. When the edge distance difference is greater than the edge difference threshold, mark the corresponding analysis direction as a deviation direction. Add the edge distance differences of each deviation direction and calculate the sum to obtain a position influence value.

[0017] A3: Recognize the shape of each ingredient to obtain shape characteristics and size data;

[0018] A31: Identify the shape characteristics of each food ingredient to obtain a shape that is easily heated and a shape that is difficult to heat; count the number of food ingredients corresponding to the difficult heat shape and record it as the difficult heat number; and calculate the ratio of the difficult heat number to the total number of food ingredients to obtain the difficult heat ratio;

[0019] Shapes that are easily heated include but are not limited to flat pizzas, fish fillets, meat slices, and long sausages and bread; shapes that are difficult to heat include but are not limited to spherical meatballs, rice balls, large pieces of irregularly shaped grilled meat, and complex-shaped pastries.

[0020] A32: The volume of each ingredient is calculated based on the size data of each ingredient, and the volume of the ingredient is divided into multiple ingredient volume intervals. Each ingredient volume interval corresponds to a volume impact value. The volume of each ingredient is matched with the multiple ingredient volume intervals to obtain the corresponding volume impact value. The volume impact values ​​of each ingredient in the current oven are added together to obtain the total volume impact value.

[0021] A33: Using formula The shape influence value XZ is calculated; SR and TJ represent the uncomfortable heat ratio and volume total value, respectively; v1 and v2 are preset weight factors, with values ​​of 1.78 and 1.62, respectively.

[0022] A4: Calculate the specific heat capacity and thermal conductivity of each ingredient based on its characteristics;

[0023] A41: Obtain a preset specific heat capacity threshold, compare the specific heat capacity of each food ingredient with the specific heat capacity threshold, and when the specific heat capacity is greater than the specific heat capacity threshold, calculate the difference between the specific heat capacity and the specific heat capacity threshold to obtain a specific heat capacity impact value.

[0024] A42: Divide the thermal conductivity into multiple thermal conductivity intervals, each thermal conductivity interval corresponds to a thermal conductivity impact value, match the thermal conductivity of each food with the multiple thermal conductivity intervals to obtain the corresponding thermal conductivity impact value; add the thermal conductivity impact value and the specific heat capacity impact value to obtain the characteristic impact value.

[0025] A5: The three-dimensional dimensions of the oven's interior are identified through spatial data. The volume of the interior is calculated based on the three-dimensional dimensions. The idle space value is calculated by subtracting the oven's volume from the total volume of the ingredients. A pre-set idle space limit is obtained. When the idle space value corresponding to the oven is less than the idle space limit, the spatial impact value is calculated by subtracting the idle space value from the idle space limit.

[0026] A6: Construct a rectangle using the position influence value and shape influence value as its long and short sides. Obtain the center of gravity of the rectangle and draw an ellipse with the center of gravity as the center point. The major and minor axes of the ellipse are equal to the characteristic influence value and spatial influence value, respectively. Extend the rectangle and ellipse in opposite directions by a fixed distance, respectively, using the rectangle and ellipse as starting surfaces. Construct a rectangular parallelepiped and an elliptical cylinder. Connect the rectangular parallelepiped and the elliptical cylinder to form a three-dimensional figure. Calculate the volume of the three-dimensional figure and mark the volume value as the food status value. Use the food status value corresponding to the food in the oven as the corresponding food status information.

[0027] Step 4: Comprehensively analyze the temperature status information and food status information to obtain control information and early warning information.

[0028] As a further improvement of the present invention, a comprehensive analysis is performed on the temperature status information and the food status information, and the specific analysis steps are as follows:

[0029] According to the temperature status information, the corresponding temperature anomaly and key temperature anomaly are obtained. When the temperature status information is temperature anomaly, the detection direction corresponding to the temperature anomaly and the temperature deviation direction corresponding to the monitoring direction are obtained. According to the detection direction and temperature deviation direction of the temperature anomaly, the corresponding temperature control information is obtained. For example, when the temperature deviation direction is that the temperature is too high, the output power of the heating element corresponding to the detection direction is reduced, and the output power of the heat circulation fan corresponding to the detection direction is increased; conversely, when the temperature deviation direction is that the temperature is too low, the output power of the heating element corresponding to the detection direction is increased, and the output power of the heat circulation fan corresponding to the detection direction is reduced; when the temperature status information is key temperature anomaly, the corresponding temperature control information is obtained in the same way, and the corresponding warning information is generated as the temperature deviation warning.

[0030] According to the food status information, the corresponding food status value is obtained, and the food status value is divided into multiple food status value intervals. Each food status value interval corresponds to a food control information. The current food status value is matched with multiple food status value intervals to obtain the corresponding food control information. The temperature control information and the food control information are combined to obtain the total control information; the food control information includes but is not limited to adjusting the food position, food quantity, and food placement status of the food.

[0031] Step 5: Perform temperature control and alarm based on the overall control information and early warning information; identify the overall control information to obtain the corresponding temperature control information and food control information, perform corresponding execution according to the temperature control information, and perform corresponding execution reminders and alarms according to the food control information and early warning information.

[0032] A second aspect of the present invention provides a temperature control device for an oven, comprising: a heating component, a temperature sensing component, a food detection module, a thermal circulation component, a general control system and an intelligent display module.

[0033] The heating component uses multiple heating elements to output heat from multiple angles.

[0034] The temperature sensing component uses multiple high-precision temperature sensors to detect temperatures at multiple locations within the oven, collecting temperature data from each location and providing reliable temperature data for the overall control system.

[0035] The food detection module collects the food data through image recognition technology.

[0036] The thermal circulation component uses multiple thermal circulation fans to perform thermal circulation operations inside the oven; improve temperature uniformity and assist temperature control.

[0037] The overall control system is used to receive and store temperature data from the temperature sensing component, and issue instructions to the heating component, thermal cycle component and intelligent display module for control.

[0038] The intelligent display module is used to display and set various oven data, providing users with a friendly interactive interface.

[0039] Compared with the prior art, the technical solution provided by the present invention has the following beneficial effects:

[0040] The present invention obtains temperature status information by analyzing oven temperature data, obtains food status information by analyzing food data, and then obtains food status information by comprehensively analyzing the temperature status information and food status information to obtain control information and warning information. Finally, temperature control and warning are performed based on the overall control information and warning information. By analyzing and controlling the temperature at various positions in the oven, the temperature balance in the oven is improved, thereby avoiding uneven heating of food during baking, affecting the baking effect or causing baking failure; and increasing the service life of various components of the oven, thereby avoiding long-term local overheating that may cause damage to the internal components of the oven. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following is a brief introduction to the drawings required for the description of the embodiments. The following drawings are not intentionally scaled to the actual size, and the focus is on illustrating the main purpose of the present application.

[0042] Figure 1 It is a principle block diagram of the present invention;

[0043] Figure 2 The figure is a schematic diagram of the principle of a temperature control device of an oven. DETAILED DESCRIPTION

[0044] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.

[0045] For ease of understanding, the specific process of the embodiment of the present invention is described below. Figure 1-2 In an embodiment of the present invention, a temperature control method for an oven includes the following steps:

[0046] Step 1: Based on the three-dimensional data of the oven, multiple temperature sensors and multiple heat circulation fans are installed at various locations inside the oven; the installation locations include but are not limited to the top, bottom, side, and corners.

[0047] Step 2: Obtain oven temperature data through a temperature sensor, and analyze the oven temperature data to obtain temperature status information.

[0048] The oven temperature data is analyzed, and the specific analysis steps are as follows:

[0049] The oven data includes the temperature values ​​corresponding to each detection position of the oven, the target temperature value set by the user, and the component data of each heating element. A pre-set temperature threshold is obtained, and the temperature value corresponding to each detection position of the oven is compared with the temperature threshold. When the temperature value is greater than the temperature threshold, the corresponding temperature value is marked as an abnormal temperature value, and the corresponding detection position is marked as an abnormal position. The difference between the abnormal temperature value corresponding to the abnormal position and the temperature threshold is calculated to obtain the temperature abnormality value.

[0050] Obtain the user-set target temperature value corresponding to the current oven, calculate the difference between the temperature value corresponding to each detection position and the target temperature value to obtain the deviation temperature, and record the deviation temperature as T. Obtain a pre-set deviation temperature threshold, and record the deviation temperature threshold as θ. When |T|>θ, mark the corresponding detection position as the deviation position, identify the deviation temperature T corresponding to the deviation position, and obtain the corresponding temperature deviation direction. When T is a positive value, the corresponding temperature deviation direction is high temperature; conversely, when T is a negative value, the corresponding temperature deviation direction is low temperature.

[0051] The component data of each heating element is identified to obtain the component position and heating power; the component position of each heating element is matched with each temperature deviation direction, the component position corresponding to the temperature deviation direction is marked as the key position, the heating power of the heating element corresponding to the key position is obtained, and marked as the key power, and the heating power corresponding to the remaining component positions is obtained, the heating power corresponding to the remaining component positions is calculated and averaged to obtain the power mean, and the difference between each key power and the power mean is calculated to obtain the power difference.

[0052] Normalize the temperature anomaly value, deviation temperature and power difference and take their values, and use the formula The temperature state value WD is obtained; wherein ywd and glz represent the temperature anomaly value and the power difference value, respectively; c1, c2, and c3 are preset weight factors, with values ​​of 1.258, 1.465, and 1.963, respectively; when |T|>θ, the corresponding temperature state value is compared with the set threshold. When the temperature state value is greater than the set threshold, the temperature state information generated based on the corresponding deviation direction is a key temperature anomaly; when |T|<θ, the corresponding temperature state value is compared with the set threshold. When the temperature state value is greater than the set threshold, the temperature state information generated based on the corresponding detection direction is a temperature anomaly.

[0053] Step 3: Collect food data through image recognition technology, and analyze the food data to obtain food status information.

[0054] The specific analysis steps for analyzing food data are as follows:

[0055] A1: Identify food data to obtain food location, shape, characteristics, and spatial data;

[0056] A2: Based on the food position, obtain the edge distance between the edge of the food and the edge of the baking pan in multiple analysis directions. Each end of each analysis direction corresponds to an edge distance value. The difference between the two edge distance values ​​in the same analysis direction is calculated to obtain the edge distance difference.

[0057] A21: Obtain a preset edge difference threshold. When the edge distance difference is greater than the edge difference threshold, mark the corresponding analysis direction as a deviation direction. Add the edge distance differences of each deviation direction and calculate the sum to obtain a position influence value.

[0058] A3: Recognize the shape of each ingredient to obtain shape characteristics and size data;

[0059] A31: Identify the shape characteristics of each food ingredient to obtain a shape that is easily heated and a shape that is difficult to heat; count the number of food ingredients corresponding to the difficult heat shape and record it as the difficult heat number; and calculate the ratio of the difficult heat number to the total number of food ingredients to obtain the difficult heat ratio;

[0060] Shapes that are easily heated include but are not limited to flat pizzas, fish fillets, meat slices, and long sausages and bread; shapes that are difficult to heat include but are not limited to spherical meatballs, rice balls, large pieces of irregularly shaped grilled meat, and complex-shaped pastries.

[0061] A32: The volume of each ingredient is calculated based on the size data of each ingredient, and the volume of the ingredient is divided into multiple ingredient volume intervals. Each ingredient volume interval corresponds to a volume impact value. The volume of each ingredient is matched with the multiple ingredient volume intervals to obtain the corresponding volume impact value. The volume impact values ​​of each ingredient in the current oven are added together to obtain the total volume impact value.

[0062] A33: Using formula The shape influence value XZ is calculated; SR and TJ represent the uncomfortable heat ratio and volume total value, respectively; v1 and v2 are preset weight factors, with values ​​of 1.78 and 1.62, respectively.

[0063] A4: Calculate the specific heat capacity and thermal conductivity of each ingredient based on its characteristics;

[0064] A41: Obtain a preset specific heat capacity threshold, compare the specific heat capacity of each food ingredient with the specific heat capacity threshold, and when the specific heat capacity is greater than the specific heat capacity threshold, calculate the difference between the specific heat capacity and the specific heat capacity threshold to obtain a specific heat capacity impact value.

[0065] A42: Divide the thermal conductivity into multiple thermal conductivity intervals, each thermal conductivity interval corresponds to a thermal conductivity impact value, match the thermal conductivity of each food with the multiple thermal conductivity intervals to obtain the corresponding thermal conductivity impact value; add the thermal conductivity impact value and the specific heat capacity impact value to obtain the characteristic impact value.

[0066] A5: The three-dimensional dimensions of the oven's interior are identified through spatial data. The volume of the interior is calculated based on the three-dimensional dimensions. The idle space value is calculated by subtracting the oven's volume from the total volume of the ingredients. A pre-set idle space limit is obtained. When the idle space value corresponding to the oven is less than the idle space limit, the spatial impact value is calculated by subtracting the idle space value from the idle space limit.

[0067] A6: Construct a rectangle using the position influence value and shape influence value as its long and short sides. Obtain the center of gravity of the rectangle and draw an ellipse with the center of gravity as the center point. The major and minor axes of the ellipse are equal to the characteristic influence value and spatial influence value, respectively. Extend the rectangle and ellipse in opposite directions by a fixed distance, respectively, using the rectangle and ellipse as starting surfaces. Construct a rectangular parallelepiped and an elliptical cylinder. Connect the rectangular parallelepiped and the elliptical cylinder to form a three-dimensional figure. Calculate the volume of the three-dimensional figure and mark the volume value as the food status value. Use the food status value corresponding to the food in the oven as the corresponding food status information.

[0068] Step 4: Comprehensively analyze the temperature status information and food status information to obtain control information and early warning information.

[0069] Perform a comprehensive analysis of the temperature status information and the food status information. The specific analysis steps are as follows:

[0070] According to the temperature status information, the corresponding temperature anomaly and key temperature anomaly are obtained. When the temperature status information is temperature anomaly, the detection direction corresponding to the temperature anomaly and the temperature deviation direction corresponding to the monitoring direction are obtained. According to the detection direction and temperature deviation direction of the temperature anomaly, the corresponding temperature control information is obtained. For example, when the temperature deviation direction is that the temperature is too high, the output power of the heating element corresponding to the detection direction is reduced, and the output power of the heat circulation fan corresponding to the detection direction is increased; conversely, when the temperature deviation direction is that the temperature is too low, the output power of the heating element corresponding to the detection direction is increased, and the output power of the heat circulation fan corresponding to the detection direction is reduced; when the temperature status information is key temperature anomaly, the corresponding temperature control information is obtained in the same way, and the corresponding warning information is generated as the temperature deviation warning.

[0071] According to the food status information, the corresponding food status value is obtained, and the food status value is divided into multiple food status value intervals. Each food status value interval corresponds to a food control information. The current food status value is matched with multiple food status value intervals to obtain the corresponding food control information. The temperature control information and the food control information are combined to obtain the total control information; the food control information includes but is not limited to adjusting the food position, food quantity, and food placement status of the food.

[0072] Step 5: Perform temperature control and alarm based on the overall control information and early warning information; identify the overall control information to obtain the corresponding temperature control information and food control information, perform corresponding execution according to the temperature control information, and perform corresponding execution reminders and alarms according to the food control information and early warning information.

[0073] The present invention also provides a temperature control device for an oven, comprising: a heating component, a temperature sensing component, a food detection module, a thermal circulation component, a total control system and an intelligent display module.

[0074] The heating assembly uses multiple heating elements to output heat from multiple angles.

[0075] The temperature sensing component uses multiple high-precision temperature sensors to detect temperatures at multiple locations within the oven, collecting temperature data from each location and providing reliable temperature data for the overall control system.

[0076] The food detection module collects the food data through image recognition technology.

[0077] The thermal cycler assembly uses multiple thermal cycle fans to perform thermal cycling in the oven, improving temperature uniformity and assisting temperature control.

[0078] The overall control system receives and stores the temperature data transmitted by the temperature sensing component, and issues instructions to the heating component, thermal cycle component and intelligent display module for control.

[0079] The intelligent display module displays and sets various oven data, providing users with a friendly interactive interface.

[0080] As described above, the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that the technical solutions described in the above embodiments can still be modified, or some of the technical features thereof can be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A temperature control method for an oven, characterized in that: The steps include: Step 1: Install multiple temperature sensors and multiple heat circulation fans at various locations inside the oven based on the three-dimensional data of the oven; Step 2: Obtain oven temperature data through a temperature sensor, and analyze the oven temperature data to obtain temperature status information; Step 3: Collect food data through image recognition technology, and analyze the food data to obtain food status information; Step 4: Comprehensively analyze the temperature status information and food status information to obtain control information and warning information; Step 5: Perform temperature control and alarm based on the overall control information and warning information.

2. A temperature control method for an oven according to claim 1, characterized in that: The oven temperature data is analyzed, and the specific analysis steps are as follows: The oven data includes the temperature values ​​corresponding to each detection position of the oven, the target temperature value set by the user, and the component data of each heating element. A preset temperature threshold is obtained, and the temperature value corresponding to each detection position of the oven is compared with the temperature threshold. When the temperature value is greater than the temperature threshold, the corresponding temperature value is marked as an abnormal temperature value, and the corresponding detection position is marked as an abnormal position. The abnormal temperature value corresponding to the abnormal position is calculated by difference with the temperature threshold to obtain the temperature abnormality value; Obtain the target temperature value set by the user corresponding to the current oven, calculate the difference between the temperature value corresponding to each detection position and the target temperature value to obtain the deviation temperature, and record the deviation temperature as T, obtain the pre-set deviation temperature threshold, and record the deviation temperature threshold as θ; when |T|>θ, mark the corresponding detection position as the deviation position, identify the deviation temperature T corresponding to the deviation position to obtain the corresponding temperature deviation direction, when T is a positive value, the corresponding temperature deviation direction is that the temperature is too high; conversely, when T is a negative value, the corresponding temperature deviation direction is that the temperature is too low; The component data of each heating component is identified to obtain the component position and heating power; the component position of each heating component is matched with each temperature deviation direction, the component position corresponding to the temperature deviation direction is marked as the key position, the heating power of the heating element corresponding to the key position is obtained, and marked as the key power, and the heating power corresponding to the remaining component positions is obtained, the heating power corresponding to the remaining component positions is calculated and averaged to obtain the power mean, and the difference between each key power and the power mean is calculated to obtain the power difference; Normalize the temperature anomaly, deviation temperature and power difference and take their values. Use the formula The temperature state value WD is obtained; wherein ywd and glz represent the temperature anomaly value and the power difference value respectively; c1, c2 and c3 are all preset weight factors; when |T|>θ, the corresponding temperature state value is compared with the set threshold value, and when the temperature state value is greater than the set threshold value, the temperature state information is generated based on the corresponding deviation direction as a key temperature anomaly; On the contrary, when |T|<θ, the temperature status information generated based on the corresponding detection direction is temperature abnormality.

3. A temperature control method for an oven according to claim 1, characterized in that: The specific analysis steps for analyzing the food material data are as follows: A1: Identify the food data to obtain the food location, shape, characteristics and spatial data; A2: Based on the position of the food, the edge distances from the edge of the food to the edge of the baking pan in multiple analysis directions are obtained. Each end of each analysis direction corresponds to an edge distance value. The difference between the two edge distance values ​​in the same analysis direction is calculated to obtain the edge distance difference. A21: obtaining a preset edge difference threshold, when the edge distance difference is greater than the edge difference threshold, marking the corresponding analysis direction as a deviation direction, and adding and calculating the edge distance differences of each deviation direction to obtain a position influence value; A3: Obtaining shape characteristics and size data based on identifying the shapes of the ingredients corresponding to each ingredient; A31: identifying the shape characteristics of each food material to obtain a shape that is susceptible to heat and a shape that is susceptible to heat; counting the number of food materials corresponding to the shape that is susceptible to heat and recording it as the number of susceptible heat materials; and calculating the ratio of the number of susceptible heat materials to the total number of food materials to obtain a susceptible heat ratio; A32: Calculate the volume of each ingredient based on the size data of each ingredient, divide the volume of the ingredient into multiple ingredient volume intervals, each ingredient volume interval corresponds to a volume impact value, match the volume of each ingredient with the multiple ingredient volume intervals to obtain the corresponding volume impact value, and add up the volume impact values ​​of each ingredient in the current oven to obtain the total volume impact value; A33: The uncomfortable heat ratio and the volume total shadow value are calculated comprehensively to obtain the shape influence value; A4: Obtain the specific heat capacity and thermal conductivity of each ingredient based on its characteristics; A41: obtaining a preset specific heat capacity threshold, comparing the specific heat capacity of each food material with the specific heat capacity threshold, and when the specific heat capacity is greater than the specific heat capacity threshold, performing a difference calculation between the specific heat capacity and the specific heat capacity threshold to obtain a specific heat capacity influence value; A42: The thermal conductivity is divided into a plurality of thermal conductivity intervals, each thermal conductivity interval corresponds to a thermal conductivity influence value, and the thermal conductivity of each food is matched with the plurality of thermal conductivity intervals to obtain the corresponding thermal conductivity influence value; the thermal conductivity influence value and the specific heat capacity influence value are added and summed to obtain the characteristic influence value; A5: The three-dimensional dimensions of the internal space of the oven are obtained by identifying the spatial data, and the spatial volume of the internal space is calculated according to the three-dimensional dimensions. The spatial volume of the oven and the total volume of the food are calculated to obtain the idle space value, and the preset idle space limit is obtained. When the idle space value corresponding to the oven is less than the idle space limit, the idle space value and the idle space limit are calculated to obtain the spatial impact value by calculating the difference; A6: Construct a rectangle with the values ​​of the position influence value and the shape influence value as the long and short sides of the rectangle, obtain the center of gravity of the rectangle, draw an ellipse with the center of gravity as the center point, the major axis and minor axis of the ellipse are respectively equal to the values ​​of the characteristic influence value and the space influence value, and then use the rectangle and the ellipse as starting surfaces to extend in opposite directions for a fixed extension distance to obtain a cuboid and an elliptical cylinder, and then connect the cuboid and the elliptical cylinder to obtain a three-dimensional figure, calculate the volume of the three-dimensional figure and mark the value of the volume as the food status value, and use the food status value corresponding to the food in the oven as the corresponding food status information.

4. A temperature control method for an oven according to claim 1, characterized in that: The temperature status information and the food status information are comprehensively analyzed, and the specific analysis steps are as follows: According to the temperature status information, the corresponding temperature anomaly and key temperature anomaly are obtained. When the temperature status information is temperature anomaly, the detection direction corresponding to the temperature anomaly and the temperature deviation direction corresponding to the monitoring direction are obtained. According to the detection direction and temperature deviation direction of the temperature anomaly, the corresponding temperature control information is obtained. According to the food status information, the corresponding food status value is obtained, and the food status value is divided into multiple food status value intervals. Each food status value interval corresponds to a food control information. The current food status value is matched with multiple food status value intervals to obtain the corresponding food control information. The temperature control information and the food control information are combined to obtain the total control information.

5. A temperature control method for an oven according to claim 1, characterized in that: The temperature control and warning based on the general control information and the early warning information are specifically to identify the general control information to obtain the corresponding temperature control information and food control information, perform corresponding execution according to the temperature control information, and perform corresponding execution reminders and warnings according to the food control information and the early warning information.

6. A temperature control device for an oven, characterized in that A temperature control method for an oven as described in any one of claims 1 to 5, comprising a heating component, a temperature sensing component, a food detection module, a thermal cycle component, a general control system and an intelligent display module; The heating assembly outputs heat from multiple angles through multiple heating elements; The temperature sensing component detects the temperature at multiple locations in the baking oven through multiple high-precision temperature sensors to collect temperature data at each location; The food detection module collects each food through image recognition technology to obtain corresponding food data; The thermal cycle component performs thermal cycle operation in the oven through a plurality of thermal cycle fans; The overall control system is used to receive and store temperature data transmitted by the temperature sensing component, and to send instructions to the heating component, the thermal cycle component and the intelligent display module for control; The intelligent display module is used for displaying and setting various data of the oven.

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