Temperature control method and device for oven

Abstract

This invention relates to the field of temperature control technology, specifically to a temperature control method and device for an oven. The invention analyzes oven temperature data to obtain temperature status information and analyzes food data to obtain food status information. Then, it comprehensively analyzes the temperature and food status information to obtain control and warning information. Finally, it identifies the overall control information to obtain corresponding temperature and food control information. Based on the temperature control information, corresponding actions are taken, and based on the food control and warning information, corresponding reminders and alarms are issued. By analyzing and controlling the temperature in all directions within the oven, the invention improves the temperature uniformity within the oven, preventing uneven heating during baking, which could affect baking results or cause baking failure. It also extends the service life of oven components and prevents long-term localized overheating from damaging internal parts of the oven.

Description

Technical Field

[0001] This invention relates to the field of temperature control technology, specifically to a temperature control method and apparatus for an oven. Background Art

[0002] An electric oven is a kitchen appliance that uses radiant heat from electric heating elements to bake food. It can be used to make roast chicken, roast duck, baked goods, bread, pastries, etc., and has a wide range of applications. It allows for even heating of food, better preserving its moisture and original nutrients. The temperature can be freely adjusted according to the different needs of the food being baked. Currently, due to the position of the heating elements, heat circulation, and the food itself, oven temperatures are prone to localized overheating. This can lead to uneven heating during baking, affecting baking results or causing baking failure. Furthermore, prolonged localized overheating can damage the internal components of the oven and accelerate their aging. Summary of the Invention

[0003] This invention provides a temperature control method and apparatus for an oven, which solves the above-mentioned technical problems.

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

[0005] Step 1: Based on the oven's 3D data, install multiple temperature sensors and multiple heat circulation fans in various locations inside the oven; installation locations include, but are not limited to, the top, bottom, sides, and corners.

[0006] Step 2: Collect oven temperature data using a temperature sensor and analyze the oven temperature data to obtain temperature status information.

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

[0008] The oven data includes 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. The preset temperature threshold is obtained, and the temperature values ​​corresponding to each detection position of the oven are 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 the difference between the abnormal temperature value and the temperature threshold to obtain the abnormal temperature value.

[0009] The system obtains the user-set target temperature value for the current oven, calculates the difference between the temperature value at each detection location and the target temperature value to obtain the deviation temperature, and records the deviation temperature as T. It also obtains a pre-set deviation temperature threshold and records the deviation temperature threshold as θ. When |T| > θ, the corresponding detection location is marked as the deviation location. The system identifies the deviation temperature T corresponding to the deviation location to obtain the corresponding temperature deviation direction. When T is positive, the corresponding temperature deviation direction indicates a higher temperature; conversely, when T is negative, the corresponding temperature deviation direction indicates a lower 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, and 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. The heating power corresponding to the remaining component positions is obtained, and the average value of the heating power corresponding to the remaining component positions is calculated to obtain the power average. The difference between each key power and the power average is calculated to obtain the power difference.

[0011] Normalize the temperature anomalies, deviation temperatures, and power differences, and take their values. Then, use the formula... The temperature status value WD is obtained; where ywd and glz represent the temperature anomaly value and power difference value, respectively; c1, c2, and c3 are preset weighting factors with values ​​of 1.258, 1.465, and 1.963, respectively; when |T| > θ, the corresponding temperature status value is compared with the set threshold. When the temperature status value is greater than the set threshold, temperature status information is generated based on the corresponding deviation orientation as a key temperature anomaly; when |T| < θ, the corresponding temperature status value is compared with the set threshold. When the temperature status value is greater than the set threshold, temperature status information is generated based on the corresponding detection orientation as 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 to the present invention, the food data is analyzed, and the specific analysis steps are as follows:

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

[0015] A2: Based on the location of the ingredients, obtain the edge distances from the edge of the ingredients to the edge of the baking pan in multiple analysis directions. Each analysis direction has an edge distance value at both ends. Calculate the edge distance difference by subtracting the two edge distance values ​​in the same analysis direction.

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

[0017] A3: Shape features and size data are obtained based on the identification of the shapes of each ingredient;

[0018] A31: Identify the shape characteristics of each ingredient to obtain easily heatable shapes and difficult-to-heat-heatable shapes; count the number of ingredients corresponding to difficult-to-heat-heatable shapes and record them as difficult-to-heat-heatable quantities; calculate the ratio of difficult-to-heat-heatable quantities to the total number of ingredients to obtain the difficult-to-heat-heat-heatable ratio.

[0019] Heat-sensitive shapes include, but are not limited to, flat-shaped pancakes, fish fillets, meat slices, and long sausages and bread; heat-sensitive shapes include, but are not limited to, spherical meatballs, glutinous rice balls, and irregularly shaped large pieces of roasted meat and complex-shaped pastries.

[0020] A32: Calculate the volume of each ingredient based on its size data, divide the volume of each ingredient into multiple volume intervals, and each volume interval corresponds to a volume influence value. Match the volume of each ingredient with multiple volume intervals to obtain the corresponding volume influence value, and sum the volume influence values ​​of each ingredient in the current oven to obtain the total volume influence value.

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

[0022] A4: Specific heat capacity and thermal conductivity of each ingredient are obtained based on its characteristics;

[0023] A41: Obtain the preset specific heat capacity threshold, compare the specific heat capacity of each 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 the specific heat capacity influence value.

[0024] A42: Divide the thermal conductivity into multiple thermal conductivity intervals, each corresponding to a thermal conductivity influence value. Match the thermal conductivity of each food ingredient with multiple thermal conductivity intervals to obtain the corresponding thermal conductivity influence value. Add the thermal conductivity influence value and the specific heat capacity influence value to obtain the characteristic influence value.

[0025] A5: The three-dimensional dimensions of the oven's internal space are obtained by identifying spatial data. The volume of the internal space 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 food. 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 space impact value is calculated by subtracting the idle space value from the idle space limit.

[0026] A6: Construct a rectangle using the positional influence value and shape influence value as the long and short sides of the rectangle. Obtain the centroid of the rectangle. Draw an ellipse with the centroid as the center point. The major and minor axes of the ellipse are equal to the characteristic influence value and spatial influence value, respectively. Then, extend the rectangle and ellipse as starting faces in opposite directions by a fixed extension distance to obtain a cuboid and an elliptical cylinder. Connect the cuboid and the elliptical cylinder to obtain a solid figure. Calculate the volume of the solid 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: Conduct a comprehensive analysis of temperature and food status information to obtain control and early warning information.

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

[0029] Based on the temperature status information, corresponding temperature anomalies and key temperature anomalies are identified. When the temperature status information indicates a temperature anomaly, the detection location corresponding to the temperature anomaly and the temperature deviation direction corresponding to the monitoring location are obtained. Based on the detection location and temperature deviation direction of the temperature anomaly, corresponding temperature control information is obtained. For example, if the temperature deviation direction indicates a high temperature, the output power of the heating element corresponding to the detection location is reduced, and the output power of the heat circulation fan corresponding to the detection location is increased; conversely, if the temperature deviation direction indicates a low temperature, the output power of the heating element corresponding to the detection location is increased, and the output power of the heat circulation fan corresponding to the detection location is decreased. Similarly, when the temperature status information indicates a key temperature anomaly, the corresponding temperature control information is obtained, and a corresponding warning message, the temperature deviation warning, is generated.

[0030] Based on the ingredient status information, the corresponding ingredient status value is obtained, and the ingredient status value is divided into multiple ingredient status value intervals. Each ingredient status value interval corresponds to an ingredient control information. The current ingredient status value is matched with multiple ingredient status value intervals to obtain the corresponding ingredient control information. The temperature control information and the ingredient control information are combined to obtain the overall control information. The ingredient control information includes, but is not limited to, adjusting the ingredient position, ingredient quantity, and ingredient placement status.

[0031] Step 5: Temperature control and alarm based on overall control information and early warning information; the overall control information is identified to obtain the corresponding temperature control information and food control information, and corresponding actions are taken based on the temperature control information, and corresponding execution reminders and alarms are given based on 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 heat circulation component, a main control system, and an intelligent display module.

[0033] The heating assembly outputs heat from multiple angles through multiple heating elements.

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

[0035] The food ingredient detection module uses image recognition technology to collect corresponding food ingredient data.

[0036] The heat circulation component uses multiple heat circulation fans to circulate heat inside the oven, improving temperature uniformity and assisting in temperature control.

[0037] The overall control system is used to receive and store temperature data from the temperature sensing components, and to issue commands to the heating components, heat circulation components, and intelligent display modules for control.

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

[0039] The beneficial effects of the technical solution provided by this invention compared with the prior art are as follows:

[0040] This invention analyzes oven temperature data to obtain temperature status information and analyzes food data to obtain food status information. Then, it comprehensively analyzes the temperature and food status information to obtain control and warning information. Finally, based on the overall control and warning information, it performs temperature control and alerts. By analyzing and controlling the temperature in all directions within the oven, it improves the temperature uniformity within the oven, preventing uneven heating of food during baking, which could affect baking results or cause baking failure. It also extends the service life of oven components and prevents long-term localized overheating from damaging internal parts of the oven. Attached Figure Description

[0041] To more clearly illustrate the technical solutions of the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. The following drawings are not deliberately drawn to scale according to the actual size, but are intended to show the main idea of ​​this application.

[0042] Figure 1 This is a schematic diagram of the principle of the present invention;

[0043] Figure 2 This is a schematic diagram of the principle of a temperature control device for an oven. Detailed Implementation

[0044] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are 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 one embodiment of the present invention, a method for temperature control of an oven includes the following steps:

[0046] Step 1: Based on the oven's 3D data, install multiple temperature sensors and multiple heat circulation fans in various locations inside the oven; installation locations include, but are not limited to, the top, bottom, sides, and corners.

[0047] Step 2: Collect oven temperature data using a temperature sensor and analyze the oven temperature data to obtain temperature status information.

[0048] The specific steps for analyzing oven temperature data are as follows:

[0049] The oven data includes 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. The preset temperature threshold is obtained, and the temperature values ​​corresponding to each detection position of the oven are 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 the difference between the abnormal temperature value and the temperature threshold to obtain the abnormal temperature value.

[0050] The system obtains the user-set target temperature value for the current oven, calculates the difference between the temperature value at each detection location and the target temperature value to obtain the deviation temperature, and records the deviation temperature as T. It also obtains a pre-set deviation temperature threshold and records the deviation temperature threshold as θ. When |T| > θ, the corresponding detection location is marked as the deviation location. The system identifies the deviation temperature T corresponding to the deviation location to obtain the corresponding temperature deviation direction. When T is positive, the corresponding temperature deviation direction indicates a higher temperature; conversely, when T is negative, the corresponding temperature deviation direction indicates a lower 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, and 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. The heating power corresponding to the remaining component positions is obtained, and the average value of the heating power corresponding to the remaining component positions is calculated to obtain the power average. The difference between each key power and the power average is calculated to obtain the power difference.

[0052] Normalize the temperature anomalies, deviation temperatures, and power differences, and take their values. Then, use the formula... The temperature status value WD is obtained; where ywd and glz represent the temperature anomaly value and power difference value, respectively; c1, c2, and c3 are preset weighting factors with values ​​of 1.258, 1.465, and 1.963, respectively; when |T| > θ, the corresponding temperature status value is compared with the set threshold. When the temperature status value is greater than the set threshold, temperature status information is generated based on the corresponding deviation orientation as a key temperature anomaly; when |T| < θ, the corresponding temperature status value is compared with the set threshold. When the temperature status value is greater than the set threshold, temperature status information is generated based on the corresponding detection orientation as 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 steps for analyzing ingredient data are as follows:

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

[0056] A2: Based on the location of the ingredients, obtain the edge distances from the edge of the ingredients to the edge of the baking pan in multiple analysis directions. Each analysis direction has an edge distance value at both ends. Calculate the edge distance difference by subtracting the two edge distance values ​​in the same analysis direction.

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

[0058] A3: Shape features and size data are obtained based on the identification of the shapes of each ingredient;

[0059] A31: Identify the shape characteristics of each ingredient to obtain easily heatable shapes and difficult-to-heat-heatable shapes; count the number of ingredients corresponding to difficult-to-heat-heatable shapes and record them as difficult-to-heat-heatable quantities; calculate the ratio of difficult-to-heat-heatable quantities to the total number of ingredients to obtain the difficult-to-heat-heat-heatable ratio.

[0060] Heat-sensitive shapes include, but are not limited to, flat-shaped pancakes, fish fillets, meat slices, and long sausages and bread; heat-sensitive shapes include, but are not limited to, spherical meatballs, glutinous rice balls, and irregularly shaped large pieces of roasted meat and complex-shaped pastries.

[0061] A32: Calculate the volume of each ingredient based on its size data, divide the volume of each ingredient into multiple volume intervals, and each volume interval corresponds to a volume influence value. Match the volume of each ingredient with multiple volume intervals to obtain the corresponding volume influence value, and sum the volume influence values ​​of each ingredient in the current oven to obtain the total volume influence value.

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

[0063] A4: Specific heat capacity and thermal conductivity of each ingredient are obtained based on its characteristics;

[0064] A41: Obtain the preset specific heat capacity threshold, compare the specific heat capacity of each 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 the specific heat capacity influence value.

[0065] A42: Divide the thermal conductivity into multiple thermal conductivity intervals, each corresponding to a thermal conductivity influence value. Match the thermal conductivity of each food ingredient with multiple thermal conductivity intervals to obtain the corresponding thermal conductivity influence value. Add the thermal conductivity influence value and the specific heat capacity influence value to obtain the characteristic influence value.

[0066] A5: The three-dimensional dimensions of the oven's internal space are obtained by identifying spatial data. The volume of the internal space 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 food. 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 space impact value is calculated by subtracting the idle space value from the idle space limit.

[0067] A6: Construct a rectangle using the positional influence value and shape influence value as the long and short sides of the rectangle. Obtain the centroid of the rectangle. Draw an ellipse with the centroid as the center point. The major and minor axes of the ellipse are equal to the characteristic influence value and spatial influence value, respectively. Then, extend the rectangle and ellipse as starting faces in opposite directions by a fixed extension distance to obtain a cuboid and an elliptical cylinder. Connect the cuboid and the elliptical cylinder to obtain a solid figure. Calculate the volume of the solid 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: Conduct a comprehensive analysis of temperature and food status information to obtain control and early warning information.

[0069] The specific steps for comprehensively analyzing temperature and food condition information are as follows:

[0070] Based on the temperature status information, corresponding temperature anomalies and key temperature anomalies are identified. When the temperature status information indicates a temperature anomaly, the detection location corresponding to the temperature anomaly and the temperature deviation direction corresponding to the monitoring location are obtained. Based on the detection location and temperature deviation direction of the temperature anomaly, corresponding temperature control information is obtained. For example, if the temperature deviation direction indicates a high temperature, the output power of the heating element corresponding to the detection location is reduced, and the output power of the heat circulation fan corresponding to the detection location is increased; conversely, if the temperature deviation direction indicates a low temperature, the output power of the heating element corresponding to the detection location is increased, and the output power of the heat circulation fan corresponding to the detection location is decreased. Similarly, when the temperature status information indicates a key temperature anomaly, the corresponding temperature control information is obtained, and a corresponding warning message, the temperature deviation warning, is generated.

[0071] Based on the ingredient status information, the corresponding ingredient status value is obtained, and the ingredient status value is divided into multiple ingredient status value intervals. Each ingredient status value interval corresponds to an ingredient control information. The current ingredient status value is matched with multiple ingredient status value intervals to obtain the corresponding ingredient control information. The temperature control information and the ingredient control information are combined to obtain the overall control information. The ingredient control information includes, but is not limited to, adjusting the ingredient position, ingredient quantity, and ingredient placement status.

[0072] Step 5: Temperature control and alarm based on overall control information and early warning information; the overall control information is identified to obtain the corresponding temperature control information and food control information, and corresponding actions are taken based on the temperature control information, and corresponding execution reminders and alarms are given based on 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 heat circulation component, a main control system, and an intelligent display module.

[0074] The heating assembly outputs heat from multiple angles through multiple heating elements.

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

[0076] The food ingredient detection module uses image recognition technology to collect corresponding food ingredient data for each ingredient.

[0077] The heat circulation component uses multiple heat circulation fans to circulate heat inside the oven, improving temperature uniformity and assisting in temperature control.

[0078] The main control system receives and stores temperature data from the temperature sensing components, and sends commands to the heating components, heat circulation components, and intelligent display modules for control.

[0079] The intelligent display module provides users with a user-friendly interface for displaying and setting various data of the oven.

[0080] The above-described embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate 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: Based on the oven's 3D data, install multiple temperature sensors and multiple heat circulation fans in various locations inside the oven; Step 2: Collect oven temperature data using a temperature sensor and analyze the oven temperature data to obtain temperature status information; Step 3: Collect food data using image recognition technology, and analyze the food data to obtain food status information. The specific analysis steps are as follows: A1: Identify the food data to obtain the food location, shape, characteristics, and spatial data; A2: Based on the location of the ingredients, obtain the edge distances from the edge of the ingredients to the edge of the baking pan in multiple analysis directions. Each analysis direction has an edge distance value at both ends. Calculate the edge distance difference by subtracting the two edge distance values ​​in the same analysis direction. A21: Obtain the pre-set edge difference threshold. When the edge distance difference is greater than the edge difference threshold, mark the corresponding analysis direction as the deviation direction. Add the edge distance differences of each deviation direction to calculate the sum and obtain the position influence value. A3: Shape features and size data are obtained based on the identification of the shapes of each ingredient; A31: Identify the shape characteristics of each ingredient to obtain easily heatable shapes and difficult-to-heat-heatable shapes; count the number of ingredients corresponding to difficult-to-heat-heatable shapes and record them as difficult-to-heat-heatable quantities; calculate the ratio of difficult-to-heat-heatable quantities to the total number of ingredients to obtain the difficult-to-heat-heat-heatable ratio. A32: Calculate the volume of each ingredient based on its size data, divide the volume of each ingredient into multiple volume intervals, and each volume interval corresponds to a volume influence value. Match the volume of each ingredient with multiple volume intervals to obtain the corresponding volume influence value. Sum the volume influence values ​​of each ingredient in the current oven to obtain the total volume influence value. A33: The shape influence value is obtained by comprehensively calculating the heat ratio and the total volume influence value; Step 4: Conduct a comprehensive analysis of temperature and food condition information to obtain control and early warning information; Step 5: Perform temperature control and warning based on overall control information and early warning information.

2. The temperature control method for an oven according to claim 1, characterized in that, The specific steps for analyzing the oven temperature data 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. The preset temperature threshold is obtained, and the temperature values ​​corresponding to each detection position of the oven are 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 the difference between the abnormal temperature value and the temperature threshold to obtain the abnormal temperature value. The system obtains the user-set target temperature value for the current oven, calculates the difference between the temperature value at each detection location and the target temperature value to obtain the deviation temperature, and records the deviation temperature as T. It also obtains a pre-set deviation temperature threshold and records the threshold as θ. When |T| > θ, the corresponding detection location is marked as the deviation location. The deviation temperature T corresponding to the deviation location is identified to obtain the corresponding temperature deviation direction. When T is positive, the corresponding temperature deviation direction indicates a higher temperature; conversely, when T is negative, the corresponding temperature deviation direction indicates a lower temperature. 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, and 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. The heating power corresponding to the remaining component positions is obtained, and the average value of the heating power corresponding to the remaining component positions is calculated to obtain the power average. The difference between each key power and the power average is calculated to obtain the power difference. Normalize the temperature anomalies, deviation temperatures, and power differences, and take their values. Then, use the formula... The temperature status value WD is obtained; where ywd and glz represent the temperature anomaly value and power difference value, respectively; c1, c2 and c3 are preset weighting factors; when |T|>θ, the corresponding temperature status value is compared with the set threshold. When the temperature status value is greater than the set threshold, temperature status information is generated based on the corresponding deviation orientation as a key temperature anomaly. Conversely, when |T| < θ, the temperature status information generated based on the corresponding detection orientation is a temperature anomaly.

3. The temperature control method for an oven according to claim 1, characterized in that, The specific steps for analyzing the food ingredient data are as follows: A4: Specific heat capacity and thermal conductivity of each ingredient are obtained based on its characteristics; A41: Obtain the preset specific heat capacity threshold, compare the specific heat capacity of each 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 the specific heat capacity influence value. A42: Divide the thermal conductivity into multiple thermal conductivity intervals, each interval corresponding to a thermal conductivity influence value. Match the thermal conductivity of each food ingredient with multiple thermal conductivity intervals to obtain the corresponding thermal conductivity influence value. Add the thermal conductivity influence value and the specific heat capacity influence value to obtain the characteristic influence value. A5: The three-dimensional dimensions of the oven's internal space are obtained by identifying spatial data. The volume of the internal space 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 food. 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 space impact value is calculated by subtracting the idle space value from the idle space limit. A6: Construct a rectangle using the positional influence value and shape influence value as the long and short sides of the rectangle. Obtain the centroid of the rectangle. Draw an ellipse with the centroid as the center point. The major and minor axes of the ellipse are equal to the characteristic influence value and spatial influence value, respectively. Then, extend the rectangle and ellipse as starting faces in opposite directions by a fixed extension distance to obtain a cuboid and an elliptical cylinder. Connect the cuboid and the elliptical cylinder to obtain a solid figure. Calculate the volume of the solid 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.

4. The temperature control method for an oven according to claim 1, characterized in that, The specific steps for comprehensively analyzing the temperature and food condition information are as follows: Based on the temperature status information, the corresponding temperature anomalies and key temperature anomalies are obtained. When the temperature status information is a temperature anomaly, the detection location corresponding to the temperature anomaly and the temperature deviation direction corresponding to the monitoring location are obtained. Based on the detection location and temperature deviation direction of the temperature anomaly, the corresponding temperature control information is obtained. Based on the ingredient status information, the corresponding ingredient status value is obtained. The ingredient status value is divided into multiple ingredient status value intervals. Each ingredient status value interval corresponds to an ingredient control information. The current ingredient status value is matched with multiple ingredient status value intervals to obtain the corresponding ingredient control information. The temperature control information and the ingredient 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 alarm based on the overall control information and early warning information specifically involves identifying the overall control information to obtain the corresponding temperature control information and food ingredient control information, executing the corresponding actions based on the temperature control information, and providing corresponding execution reminders and alarms based on the food ingredient control information and early warning information.

6. A temperature control device for an oven, characterized in that... A temperature control method for an oven according to any one of claims 1-5 includes a heating component, a temperature sensing component, a food detection module, a heat circulation component, a central control system, and an intelligent display module; The heating assembly outputs heat from multiple angles through multiple heating elements. The temperature sensing component uses multiple high-precision temperature sensors to detect the temperature in multiple locations inside the baking oven and collect temperature data from each location. The food ingredient detection module uses image recognition technology to collect corresponding food ingredient data for each ingredient. The heat circulation assembly uses multiple heat circulation fans to circulate heat inside the oven. The overall control system is used to receive and store temperature data transmitted by the temperature sensing components, and to send commands to the heating components, the heat circulation components and the intelligent display module for control. The intelligent display module is used to display and set various data for the oven.

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