Cooking equipment and control method thereof

Abstract

The invention discloses cooking equipment and a control method thereof, and the cooking equipment comprises a cavity assembly which is provided with a cold air inlet and an exhaust port; the heating assembly is used for heating the cavity assembly; the detection assembly is arranged in the cavity assembly and used for detecting internal information of the cavity assembly, and the internal information comprises at least one of the cavity temperature, the cavity humidity and the cavity oil smoke concentration; the main control board is arranged at the top of the cavity assembly and electrically connected with the heating assembly and the detection assembly; and the heat dissipation system is arranged at the top of the cavity assembly, is electrically connected with the main control board, and is used for carrying out cold blowing and heat dissipation on the cavity assembly or the main control board. The cooking equipment not only can solve the problem that high-temperature oil fume burns a door and scalds a user, but also can prevent the temperature rise of the main control board from exceeding the standard.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking equipment, and in particular to a cooking equipment and a control method thereof. Background Art

[0002] Integrated cooking products with steaming and baking functions have been highly praised by the public in recent years, but the existing steaming and baking products have single functions and low intelligence, and users have many pain points in the process of cooking food. When the door is opened after the steaming function is completed, a large amount of water vapor will rush out and hit the face in an instant, causing risks such as scalding the user, blurred vision, and high-temperature steam corroding kitchen utensils. In the process of baking food, the high temperature causes the grease to coke and produce a large amount of oil smoke. During the cooking process, the oil smoke is not removed from the outside of the cavity in time, causing the oil smoke to accumulate inside the cavity, making the cavity difficult to clean. At the same time, the oil smoke is repeatedly heated by the heating tube inside the cavity, which is easy to produce carcinogens on the surface of the food. The moment the door is opened, a large amount of high-temperature oil smoke rushes out of the cavity and scalds the user, and the oil smoke spreading everywhere pollutes the kitchen utensils.

[0003] In order to solve the problem of high-temperature steam gushing out and scalding the user when the door is opened during steaming and baking cooking, the existing technical solution on the market is to use a motor ejection device to push the door open a crack to pre-exhaust the steam after cooking is completed. However, this solution has the following shortcomings: when the user is cooking other dishes at the steamer door, the door is suddenly pushed open and a large amount of high-temperature steam is discharged from the door crack, posing a risk of scalding the user; products with multiple cavities such as integrated stoves need to be equipped with multiple motor ejection mechanisms, increasing product costs; maintenance becomes complicated; the fumes generated by baking cannot be discharged from the cavity in time and accumulate inside the cavity, and are collectively discharged the moment the door is opened. Summary of the invention

[0004] The present invention aims to solve at least one of the problems existing in the existing related technologies to a certain extent. To this end, the present invention proposes a cooking device that can not only solve the problem of users being burned by hot oil smoke when the door is opened, but also prevent the temperature rise of the main control board from exceeding the standard. The present invention also provides a control method for the cooking device.

[0005] According to the cooking device provided above, it is implemented through the following technical solution:

[0006] A cooking device comprises: a cavity assembly, provided with a cold air inlet and an exhaust port; a heating assembly, used to heat the cavity assembly; a detection assembly, arranged in the cavity assembly, used to detect internal information of the cavity assembly, the internal information including at least one of cavity temperature, cavity humidity and cavity oil fume concentration; a main control board, arranged at the top of the cavity assembly and electrically connected to the heating assembly and the detection board, respectively; and a heat dissipation system, arranged at the top of the cavity assembly and electrically connected to the main control board, used to blow cold air to dissipate heat to the cavity assembly or the main control board.

[0007] In some embodiments, the heat dissipation system includes a cooling component, which includes: a fixed bracket, provided with an air inlet channel, a first cold air outlet and a second cold air outlet, the first cold air outlet is connected to the cold air inlet, and the second cold air outlet is arranged close to the main control board; a control valve, arranged on the fixed bracket, for controlling the air inlet channel to be connected to the first cold air outlet or the second cold air outlet; a cooling air fan, arranged outside the fixed bracket, the air supply port of the cooling air fan is connected to the air inlet channel, the cooling air fan is used to cool the cavity component through the first cold air outlet to dissipate heat, and is also used to cool the control valve and the main control board at the same time through the second cold air outlet to dissipate heat.

[0008] In some embodiments, the cooling assembly further includes a temperature controller, which is disposed on the fixed bracket and is used to detect the air duct temperature of the air inlet duct.

[0009] In some embodiments, the heat dissipation system includes a heat dissipation fan, which is disposed at the top of the cavity assembly. The air outlet of the heat dissipation fan is arranged toward the control valve and the main control board, and is used to blow cold air to dissipate heat to the control valve and the main control board at the same time.

[0010] In some embodiments, the detection component includes at least one of a temperature sensor, a humidity sensor, and an oil fume concentration sensor; the heating component includes a cavity heating tube, and the cavity heating tube is disposed in the cavity component.

[0011] In some embodiments, the heating component includes an evaporator, which is disposed at the top or rear of the cavity component, a steam outlet of the evaporator is connected to the cavity component, and a water injection port of the evaporator is connected to a water inlet component.

[0012] In some embodiments, the water inlet assembly includes a water tank, a water pump and a flow meter, the water tank and the water pump are both arranged at the top of the cavity assembly, the water outlet of the water tank is connected to the water inlet of the evaporator through the water pump, and the flow meter is connected in series between the water outlet of the water tank and the water pump, or in series between the water pump and the water inlet of the evaporator.

[0013] According to the control method of a cooking device provided above, it is implemented by the following technical solution: A control method of a cooking device, which is applied to the cooking device as described above, the heating component includes a cavity heating pipe, the heat dissipation system includes a heat dissipation fan and a cooling component, and the control method includes:

[0014] S11, the cooking device enters a baking mode;

[0015] S12, start cooking, start the cavity heating tube, and control the cooling fan and / or the cooling component to cool the main control board;

[0016] S13, obtaining internal information of the cavity assembly, wherein the internal information includes cavity temperature, cavity humidity and cavity oil fume concentration;

[0017] S14, adjusting the working states of the cavity heating tube and the cooling component according to the cavity information until cooking is completed.

[0018] In some embodiments, in step S14, the specific steps of adjusting the working states of the cavity heating pipe and the cooling component according to the cavity information include:

[0019] If the cavity temperature is ≤ the set temperature, the cavity humidity is ≤ the set humidity, and the cavity fume concentration is ≤ the set concentration, the cavity heating pipe is controlled to work, and the cooling component is controlled not to cool the cavity component;

[0020] If the cavity temperature is ≤ the set temperature, and the cavity humidity is greater than the set humidity or the cavity fume concentration is greater than the set concentration, the cavity heating pipe is controlled to operate, and the cooling component is controlled to cool the cavity component to dissipate heat;

[0021] If the cavity temperature is greater than the set temperature, the cavity heating tube is controlled not to work, and the cooling component is controlled to cool the cavity component to dissipate heat.

[0022] According to the control method of a cooking device provided above, it is implemented by the following technical solution: A control method of a cooking device, which is applied to the cooking device as described above, the heating component includes a cavity heating pipe and an evaporator, the heat dissipation system includes a heat dissipation fan and a cooling component, and the control method includes:

[0023] S21, the cooking device enters the steaming mode;

[0024] S22, start cooking, start the cavity heating tube and the evaporator, and control the cooling fan and / or the cooling component to cool the main control board;

[0025] S23, obtaining internal information of the cavity assembly, wherein the internal information includes cavity temperature and cavity humidity;

[0026] S24, adjusting the working states of the cavity heating tube and the evaporator according to the cavity information until cooking is completed.

[0027] In some embodiments, in step S24, the specific steps of adjusting the working states of the cavity heating pipe and the evaporator according to the cavity information include:

[0028] If the cavity temperature is less than or equal to the set temperature and the cavity humidity is less than or equal to the set humidity, the cavity heating pipe and the evaporator are controlled to operate;

[0029] If the cavity temperature is less than or equal to the set temperature and the cavity humidity is greater than the set humidity, the cavity heating pipe is controlled not to work, and the evaporator is controlled to work;

[0030] If the cavity temperature is greater than the set temperature and the cavity humidity is less than or equal to the set humidity, the cavity heating tube is controlled to work, and the evaporator is controlled not to work;

[0031] If the cavity temperature is greater than the set temperature and the cavity humidity is greater than the set humidity, the cavity heating pipe and the evaporator are controlled not to work.

[0032] In some implementations, after step S24, the control method further includes the following steps:

[0033] S25, controlling the cooling component to cool the cavity component to dissipate heat;

[0034] S26, when the cavity humidity is less than or equal to the humidity threshold or the cooling time of the cavity component for cooling and dissipating heat reaches the time threshold, the cooling component stops cooling and dissipating heat to the cavity component.

[0035] Compared with the prior art, the present invention has at least the following beneficial effects:

[0036] The cooking device of the present invention installs the heat dissipation system and the main control board on the top of the cavity component. The heat dissipation system is configured to be able to blow cold air to dissipate heat to the cavity component or the main control board. This can solve the pain point problem of high-temperature oil smoke rushing in the face and scalding the user during the traditional steaming and baking cooking process when the door is opened, ensure cooking with less oil smoke, and at the same time can cool the main control board to prevent the temperature of the main control board from exceeding the standard. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 is a schematic structural diagram of a cooking device in an embodiment of the present invention;

[0038] Figure 2 is a front view of a cooking device in an embodiment of the present invention;

[0039] Figure 3 The structure of the cooling component in the embodiment of the present invention is shown in FIG. Figure 1 ;

[0040] Figure 4 The structure of the cooling component in the embodiment of the present invention is shown in FIG. Figure 2 ;

[0041] Figure 5 is a cross-sectional view of a cooling component with a first cooling air outlet opened in an embodiment of the present invention;

[0042] Figure 6 is a cross-sectional view of a cooling component with a second cooling air outlet opened in an embodiment of the present invention;

[0043] Figure 7 is a control method for a cooking device in an embodiment of the present invention;

[0044] Figure 8 This is another control method for the cooking device in the embodiment of the present invention.

[0045] In the figure: 1-cooling assembly, 11-fixed bracket, 111-air inlet channel, 112-first cold air outlet, 113-second cold air outlet, 12-power component, 121-connecting shaft, 122-installation part, 13-seal, 14-cooling fan, 141-fan bracket, 142-filter, 15-thermostat, 16-air inlet connector, 171-first connecting pipe, 172-second connecting pipe; 2-heat dissipation fan;

[0046] 3- cavity assembly, 31- cold air inlet, 32- exhaust port, 33- steam inlet; 41- cavity heating tube, 42- evaporator; 5- detection assembly, 51- temperature sensor, 52- humidity sensor, 53- oil fume concentration sensor; 6- main control board; 71- water tank, 72- water pump, 73- flow meter. DETAILED DESCRIPTION

[0047] The following examples illustrate the present invention, but the present invention is not limited to these examples. Modifications to the specific embodiments of the present invention or equivalent replacement of some technical features without departing from the spirit of the present invention should be included in the scope of the technical solution claimed by the present invention.

[0048] Example 1

[0049] refer to Figure 1-6The present embodiment provides a cooking device, including a cavity assembly 3, a door assembly (not shown in the figure), a heating assembly, a detection assembly 5, a main control board 6 and a heat dissipation system, wherein the cavity assembly 3 is provided with a cold air inlet 31, an exhaust port 32 and a steam inlet 33. The door assembly is used to open or close the cavity assembly 3, and the heating assembly is used to heat the cavity assembly 3. The detection assembly 5 is arranged in the cavity assembly 3, and is used to detect the internal information of the cavity assembly 3, and the internal information includes at least one of the cavity temperature, the cavity humidity and the cavity oil smoke concentration. The main control board 6 is arranged on the top of the cavity assembly 3, and it is respectively connected to the heating assembly, the detection assembly 5 and the heat dissipation system. The heat dissipation system is arranged on the top of the cavity component 3, and is used for blowing cold air to dissipate heat to the cavity component 3 or the main control board 6. Specifically, the heat dissipation system has a first cold air outlet 112 and a second cold air outlet 113. The first cold air outlet 112 is connected to the cold air inlet 31, and the second cold air outlet 113 is arranged close to the main control board 6. The heat dissipation system is used for blowing cold air to dissipate heat to the cavity component 3 through the first cold air outlet 112, or for blowing cold air to dissipate heat to the main control board 6 through the second cold air outlet 113. This can solve the pain point problem of high-temperature oil smoke rushing in the face and scalding the user during the traditional steaming and baking cooking process when the door is opened, ensure cooking with less oil smoke, and at the same time can achieve cooling of the main control board to prevent the temperature rise of the main control board from exceeding the standard.

[0050] refer to Figure 1-6 The heat dissipation system includes a cooling component 1, which includes a fixed bracket 11, a control valve (not shown in the figure) and a cooling fan 14, wherein the fixed bracket 11 is provided with an air inlet channel 111, a first cold air outlet 112 and a second cold air outlet 113, the first cold air outlet 112 is connected to the cold air inlet 31 of the cavity component 3 through a second connecting pipe 172, and the second cold air outlet 113 is arranged near the main control board 6. The control valve is arranged on the fixed bracket 11 and is electrically connected to the main control board 6, and is used to control the air inlet channel 111 to be connected to the first cold air outlet 112 or the second cold air outlet 113, so as to realize the control of the air outlet of the first cold air outlet 112 and the second cold air outlet 113. The cold air blower 14 is arranged outside the fixed bracket 11 and is electrically connected to the main control board 6. The cold air blower 14 can be directly connected and fixed on the top of the cavity assembly 3 or the fixed bracket 11. The air outlet of the cold air blower 14 is connected to the air inlet channel 111 through the first connecting pipe 171. Of course, the first connecting pipe 171 can also be omitted. The cold air blower 14 is used to cool the cavity assembly 3 through the first cold air outlet 112 to dissipate heat, and is also used to cool the control valve and the main control board 6 through the second cold air outlet 113 to dissipate heat, thereby realizing the three functions of one cold air blower, which can not only cool down the cooking cavity to solve the problem of steam blowing and excessive oil smoke when the cooking device is opened, but also cool down the control valve and the main control board 6 to solve the problem of excessive temperature rise of the control valve and the main control board 6 during use.

[0051] refer to Figure 3-6Specifically, the control valve includes a power component 12 and a sealing member 13. The power component 12 is preferably a solenoid valve, which is arranged outside the fixed bracket 11 and electrically connected to the main control board 6. The power component 12 is provided with a mounting portion 122 and a connecting shaft 121 extending toward the fixed bracket 11. The power component 12 is connected to the fixed bracket 11 as a whole through the mounting portion 122. The connecting shaft 121 passes through the second cold air outlet 113 and extends into the air inlet channel 111. A ventilation gap is left between the peripheral wall of the second cold air outlet 113 and the outer surface of the connecting shaft 121. The sealing member 13 is movably arranged in the air inlet channel 111 and connected to the free end of the connecting shaft 121. The power component 12 is used to drive the sealing member 13 to move between opening the first cold air outlet 112 and opening the second cold air outlet 113, so that the sealing member 13 closes the first cold air outlet 112 and opens the second cold air outlet 113, or opens the first cold air outlet 112 and closes the second cold air outlet 113.

[0052] refer to Figure 5 When the seal 13 closes the first cold air outlet 112 and opens the second cold air outlet 113, the cold air blower 14 blows cold air into the fixed bracket 1. At this time, the cold air in the fixed bracket 1 can only be blown to the power component 12 and the main control board 6 near it through the ventilation gap between the second cold air outlet 113 and the connecting shaft 21, so as to cool down and dissipate heat for the power component 12 and the main control board 6. Since the first cold air outlet 112 is closed by the seal 13, the high-temperature gas generated by the cooking cavity 3 at this time cannot flow into the fixed bracket 1 through the first cold air outlet 112, and the cold air blower 14 continuously blows cold air into the fixed bracket 1, so that a normal air pressure is formed in the fixed bracket 1, thereby preventing the high-temperature gas generated by the cooking device from pushing the seal 13 and entering the fixed bracket 1.

[0053] refer to Figure 6 When the seal 13 opens the first cold air outlet and closes the second cold air outlet 113, the cold air blower 14 blows the cold air into the fixed bracket 1. At this time, the cold air in the fixed bracket 1 can only be blown to the first cold air outlet 112, and then flows into the cavity assembly 3 through the cold air inlet 31. The cold air squeezes the high-temperature gas in the cavity assembly 3 so that the high-temperature steam is quickly discharged from the exhaust port 32, thereby accelerating the discharge speed of the high-temperature gas in the cavity assembly 3, achieving less steam and less oil smoke when the door is opened, avoiding a large amount of high-temperature water vapor and oil smoke when the door of the cooking device is opened after cooking, and improving the safety of use. Since the second cold air outlet 113 is closed by the seal 13, the high-temperature gas cannot be blown to the power component 2 through the ventilation gap between the second cold air outlet 113 and the connecting shaft 121, causing the power component 2 to fail, which is conducive to improving the service life of the power component.

[0054] In particular, the second cold air outlet 113 can be one air outlet or two air outlets. When the second cold air outlet is two air outlets, the air outlet direction of one air outlet is configured to be toward the power component, and the air outlet direction of the other air outlet is configured to be toward the main control board 6.

[0055] refer to Figure 3 The cold air blower 14 is fixedly installed on the top of the cavity assembly 3 through a fan bracket 141, and a filter 142 is provided at the air inlet of the cold air blower 14. The filter 142 plays a role in filtering air to prevent impurities in the air from being blown into the cavity assembly 3 to contaminate food.

[0056] refer to Figure 3-5 The cooling assembly 1 further includes a thermostat 15 and / or an air inlet connector 16. The thermostat 15 is mounted on the fixed bracket 11 and is electrically connected to the main control board 6, and is used to detect the air duct temperature of the air inlet channel 111. The air inlet connector 16 is detachably mounted on the fixed bracket 11 and is sealed to the fixed bracket 11. The air outlet of the cooling fan 14 is connected to the air inlet channel 111 through the air inlet connector 16.

[0057] When the first cold air outlet 112 is opened and the second air inlet is closed, if the thermostat 15 detects that the air duct temperature in the fixed bracket 1 exceeds the initial set temperature, an abnormal signal will be fed back to the main control board 6 of the cooking device, and an error message will be given to remind the user that the cold air blower 14 is abnormal, so as to prevent a large amount of high-temperature water vapor and high-temperature gas in the cooking cavity 3 from being supplied to the cold air blower component 1 and overflowing from the cavity component 3, so as to facilitate the user to promptly repair the cold air blower 14.

[0058] refer to Figure 1 The heat dissipation system includes a heat dissipation fan 2, which is arranged on the top of the cavity assembly 3 and is electrically connected to the main control board 6. The air outlet of the heat dissipation fan 2 is arranged toward the control valve and the main control board 6, and is used to blow cold heat to the control valve and the main control board 6 at the same time, so as to achieve cooling of the control valve and the main control board 6 by the same heat dissipation fan 2, and prevent the temperature rise of the control valve and the main control board 6 from exceeding the standard.

[0059] refer to Figure 1-2 The detection component 5 includes at least one of a temperature sensor 51, a humidity sensor 52 and an oil fume concentration sensor 53. The temperature sensor 51 is used to detect the cavity temperature of the cavity component 3 in real time, the humidity sensor 52 is used to detect the cavity humidity of the cavity temperature 3 in real time, and the oil fume concentration sensor 53 is used to detect the cavity oil fume concentration of the cavity component 3 in real time.

[0060] The heating component includes a cavity heating pipe 41, which is arranged in the cavity component 3 and electrically connected to the main control board 6, wherein the cavity heating pipe 41 includes at least one of a bottom heating pipe, a top heating pipe and a back heating pipe. The heating component includes an evaporator 42, which is arranged at the top or rear of the cavity component 3, the steam outlet of the evaporator 42 is connected to the steam inlet of the cavity component 3, and the water injection port of the evaporator 42 is connected to the water inlet component.

[0061] The water inlet assembly includes a water tank 71, a water pump 72 and a flow meter 73. The water tank 71 and the water pump 72 are both arranged at the top of the cavity assembly 3. The water outlet of the water tank 71 is connected to the water injection port of the evaporator 42 through the water pump 72. The flow meter 73 is connected in series between the water outlet of the water tank 71 and the water pump 72, or between the water pump 72 and the water injection port of the evaporator 42.

[0062] Example 2

[0063] This embodiment provides a control method for a cooking device, which is applied to a cooking device as described in Embodiment 1, and the cooking device has a grilling function. The heating component includes a cavity heating tube 41, and the cavity heating tube 41 includes at least one of a bottom heating tube, a top heating tube, and a back heating tube. The heat dissipation system includes a heat dissipation fan 2 and a cooling component 1. Reference Figure 7 , the control method comprises:

[0064] S11, the cooking device enters a baking mode;

[0065] S12, start cooking, start the cavity heating tube 41, control the cooling fan 2 and / or the cooling component 1 to cool the main control board 6, and at the same time the main control board 6 starts to record the cooking time t;

[0066] Specifically, the cavity heating tube 41 is started to heat the food in the cavity assembly 3, and at this time, at least one of the bottom heating tube, the top heating tube and the back heating tube can be started.

[0067] Control the cooling fan 2 and / or the cold blowing component 1 to blow cold air to the main control board 6 for heat dissipation. When the cooling fan 2 is started to blow cold air to the main control board 6 and the control valve in the cold blowing component 1 for heat dissipation, the cooling fan 2 can work continuously or intermittently. When the cold blowing component 1 is controlled to blow cold air to the main control board 6 for heat dissipation, the control valve in the cold blowing component 1 is controlled to open the second cold air outlet and close the first cold air outlet, and the cold blowing fan 14 in the cold blowing component 1 is started to blow cold air to the main control board 6 and the control valve for heat dissipation. At this time, the cold blowing fan 14 can work continuously or intermittently.

[0068] S13, obtaining internal information of the cavity component 3, the internal information including cavity temperature, cavity humidity and cavity oil fume concentration;

[0069] Specifically, the cavity temperature of the cavity component 3 is obtained by the temperature sensor in the detection component 5, the cavity humidity of the cavity component 3 is obtained by the humidity sensor in the detection component 5, and the cavity oil fume concentration of the cavity component is obtained by the oil fume concentration sensor in the detection component.

[0070] S14, adjusting the working states of the cavity heating tube 41 and the cooling component 1 according to the cavity information until the cooking time t reaches the set time and the cooking is completed;

[0071] S15, control the cooling fan 2 and / or the cooling component 1 to continue cooling the main control board 6 and the control valve in the cooling component 1 for a period of time (for example, 3 minutes) and then close to prevent the temperature rise of the control valve and the main control board from exceeding the standard.

[0072] Further, in step S14, the specific steps of adjusting the working states of the cavity heating pipe 41 and the cooling component 1 according to the cavity information include:

[0073] If the cavity temperature is ≤ the set temperature, the cavity humidity is ≤ the set humidity, and the cavity fume concentration is ≤ the set concentration, the cavity heating tube 41 is controlled to work, at this time, at least one of the bottom heating tube, the top heating tube and the back heating tube can be controlled to work, and the cooling component 1 is controlled not to blow cooling to the cavity component 3 to dissipate heat;

[0074] If the cavity temperature is ≤ the set temperature, and the cavity humidity is greater than the set humidity or the cavity fume concentration is greater than the set concentration, the cavity heating tube 41 is controlled to work, and the cooling component 1 is controlled to blow cold air to the cavity component 3 to dissipate heat. At this time, the control valve in the cooling component 1 opens the first cold air outlet and closes the second cold air outlet, and the cooling fan 14 in the cooling component 1 is started to blow cold air to the cavity component 3 to dissipate heat. Fresh cold air is blown into the cavity component 3, so that the fume and water vapor generated during the baking process can be discharged from the cavity component in time, so as to achieve less fume cooking while ensuring that the cooking process is maintained in a stable temperature and humidity environment for healthy cooking;

[0075] If the cavity temperature is greater than the set temperature, the cavity heating tube 41 is controlled not to work, and the cooling component 1 is controlled to cool the cavity component 3 to dissipate heat.

[0076] It can be seen that through the above control method, after the cooking equipment finishes baking food, there will be less smoke and steam when the door is opened, which improves the user experience; in addition, the temperature, humidity and fume concentration are accurately monitored during the cooking process, and precise cooking is healthier and the cooking tastes better.

[0077] Example 3

[0078] This embodiment provides a control method for a cooking device, which is applied to a cooking device as described in Embodiment 1, wherein the cooking device has a steaming function. The heating component includes a cavity heating pipe 41 and an evaporator 42, and the cavity heating pipe 41 includes at least one of a bottom heating pipe, a top heating pipe, and a back heating pipe. The heat dissipation system includes a heat dissipation fan 2 and a cooling component 1. Reference Figure 8 , the control method comprises:

[0079] S21, the cooking device enters the steaming mode;

[0080] S22, start cooking, start the cavity heating tube 41 and the evaporator 42, control the cooling fan 2 and / or the cooling component 1 to cool the main control board 6, and start recording the cooking time t;

[0081] Specifically, the cavity heating tube 41 and the evaporator 42 are started to heat the food in the cavity assembly 3, and at this time, at least one of the bottom heating tube, the top heating tube and the back heating tube can be started.

[0082] Control the cooling fan 2 and / or the cold blowing component 1 to blow cold air to the main control board 6 for heat dissipation. When the cooling fan 2 is started to blow cold air to the main control board 6 and the control valve in the cold blowing component 1 for heat dissipation, the cooling fan 2 can work continuously or intermittently. When the cold blowing component 1 is controlled to blow cold air to the main control board 6 for heat dissipation, the control valve in the cold blowing component 1 is controlled to open the second cold air outlet and close the first cold air outlet, and the cold blowing fan 14 in the cold blowing component 1 is started to blow cold air to the main control board 6 and the control valve for heat dissipation. At this time, the cold blowing fan 14 can work continuously or intermittently.

[0083] S23, obtaining internal information of the cavity component 3 through the detection component 5, the internal information including cavity temperature and cavity humidity;

[0084] Specifically, the cavity temperature of the cavity component 3 is acquired through the temperature sensor in the detection component 5 , and the cavity humidity of the cavity component 3 is acquired through the humidity sensor in the detection component 5 .

[0085] S24, adjusting the working states of the cavity heating tube 41 and the evaporator 42 according to the cavity information, and cooking is completed after the cooking time t reaches the set time.

[0086] Further, in step S24, the specific steps of adjusting the working states of the cavity heating pipe 41 and the evaporator 42 according to the cavity information include:

[0087] If the cavity temperature is less than or equal to the set temperature and the cavity humidity is less than or equal to the set humidity, the cavity heating tube 41 and the evaporator 42 are controlled to work;

[0088] If the cavity temperature is less than or equal to the set temperature and the cavity humidity is greater than the set humidity, the cavity heating tube 41 is controlled not to work, and the evaporator 42 is controlled to work;

[0089] If the cavity temperature is greater than the set temperature and the cavity humidity is less than or equal to the set humidity, the cavity heating tube 41 is controlled to work, and the evaporator 42 is controlled not to work;

[0090] If the cavity temperature is greater than the set temperature and the cavity humidity is greater than the set humidity, the cavity heating tube 41 and the evaporator 42 are controlled not to work.

[0091] Furthermore, after step S24, the control method further includes the following steps:

[0092] S25, controlling the cooling component 1 to cool the cavity component 3 to dissipate heat;

[0093] Specifically, the control valve in the cooling component 1 opens the first cold air outlet and closes the second cold air outlet, and starts the cooling fan 14 in the cooling component 1 to blow heat to the cavity component 3, and fresh cold air is blown into the cavity component 3. The air pressure inside the cavity component increases, and the high-temperature water vapor in the cavity component is discharged to the outside of the cavity component through the exhaust port 33.

[0094] S26, when the cavity humidity is less than or equal to the humidity threshold or the cooling time of the cavity component 3 for cooling and dissipating heat reaches the time threshold, the cooling component 1 stops cooling and dissipating heat to the cavity component 3;

[0095] S27, control the cooling fan 2 and / or the cooling component 1 to continue cooling the main control board 6 and the control valve in the cooling component 1 for a period of time, for example, 3 minutes, and then close to prevent the temperature rise of the control valve and the main control board from exceeding the standard.

[0096] It can be seen that through the above control method, the cooking device can open the door with less steam after steaming the food. 1. It can solve the pain point problem of high-temperature steam rushing in the face and scalding the user during the traditional steaming and baking cooking process, thereby improving the user experience. In addition, the temperature and humidity are accurately monitored during the cooking process, and accurate cooking is healthier and the cooking tastes better.

[0097] The above are only some embodiments of the present invention. For those skilled in the art, several modifications and improvements can be made without departing from the creative concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A cooking device, characterized in that: include: The cavity assembly (3) is provided with a cold air inlet (31) and an exhaust port (32); A heating component, used for heating the cavity component (3); a detection component (5), arranged in the cavity component (3), and used for detecting internal information of the cavity component (3), wherein the internal information includes at least one of cavity temperature, cavity humidity and cavity oil fume concentration; A main control board (6) is arranged on the top of the cavity assembly (3) and is electrically connected to the heating assembly and the detection assembly (5) respectively; as well as A heat dissipation system is arranged on the top of the cavity component (3) and is electrically connected to the main control board (6), and is used to cool the cavity component (3) or the main control board (6) to dissipate heat.

2. A cooking device according to claim 1, characterized in that: The heat dissipation system comprises a cooling component (1), and the cooling component (1) comprises: A fixed bracket (11) is provided with an air inlet channel (111), a first cold air outlet (112) and a second cold air outlet (113), wherein the first cold air outlet (112) is connected to the cold air inlet (31), and the second cold air outlet (113) is arranged close to the main control board (6); a control valve, arranged on the fixed support (11), and used for controlling the air inlet channel (111) to be connected with the first cold air outlet (112) or the second cold air outlet (113); A cooling air fan (14) is arranged outside the fixed bracket (11), and the air supply port of the cooling air fan (14) is connected to the air inlet channel (111). The cooling air fan (14) is used to cool the cavity component (3) through the first cold air outlet (112) and to cool the control valve and the main control board (6) through the second cold air outlet (113).

3. A cooking device according to claim 2, characterized in that: The cooling assembly (1) further comprises a temperature controller (15), wherein the temperature controller (15) is arranged on the fixing bracket (11) and is used to detect the air duct temperature of the air inlet duct (111).

4. A cooking device according to claim 2, characterized in that: The heat dissipation system comprises a heat dissipation fan (2), wherein the heat dissipation fan (2) is arranged at the top of the cavity assembly (3), and an air outlet of the heat dissipation fan (2) is arranged toward the control valve and the main control board (6), so as to cool the control valve and the main control board (6) at the same time.

5. The cooking device according to claim 1, characterized in that: The detection component (5) comprises at least one of a temperature sensor (51), a humidity sensor (52) and an oil fume concentration sensor (53); the heating component comprises a cavity heating tube (41), and the cavity heating tube (41) is arranged in the cavity component (3).

6. A cooking device according to claim 5, characterized in that: The heating component comprises an evaporator (42), which is arranged at the top or rear of the cavity component (3), the steam outlet of the evaporator (42) is connected to the cavity component (3), and the water injection port of the evaporator (42) is connected to the water inlet component.

7. A cooking device according to claim 6, characterized in that: The water inlet assembly comprises a water tank (71), a water pump (72) and a flow meter (73); the water tank (71) and the water pump (72) are both arranged on the top of the cavity assembly (3); the water outlet of the water tank (71) is connected to the water injection port of the evaporator (42) through the water pump (72); the flow meter (73) is connected in series between the water outlet of the water tank (71) and the water pump (72), or connected in series between the water pump (72) and the water injection port of the evaporator (42).

8. A method for controlling a cooking device, characterized in that: The application is a cooking device as claimed in any one of claims 1 to 7, wherein the heating component comprises a cavity heating pipe (41), the heat dissipation system comprises a heat dissipation fan (2) and a cooling component (1), and the control method comprises: S11, the cooking device enters a baking mode; S12, start cooking, start the cavity heating tube (41), and control the heat dissipation fan (2) and / or the cooling component (1) to cool the main control board (6) for heat dissipation; S13, obtaining internal information of the cavity component (3), wherein the internal information includes cavity temperature, cavity humidity and cavity oil fume concentration; S14, adjusting the working states of the cavity heating tube (41) and the cooling component (1) according to the cavity information until cooking is completed.

9. The control method according to claim 8, characterized in that: In step S14, the specific steps of adjusting the working states of the cavity heating pipe (41) and the cooling component (1) according to the cavity information include: If the cavity temperature is less than or equal to the set temperature, the cavity humidity is less than or equal to the set humidity, and the cavity fume concentration is less than or equal to the set concentration, the cavity heating pipe (41) is controlled to operate, and the cooling component (1) is controlled not to cool the cavity component (3) to dissipate heat; If the cavity temperature is less than or equal to the set temperature, and the cavity humidity is greater than the set humidity or the cavity fume concentration is greater than the set concentration, the cavity heating pipe (41) is controlled to operate, and the cooling component (1) is controlled to cool the cavity component (3) to dissipate heat; If the cavity temperature is greater than the set temperature, the cavity heating pipe (41) is controlled not to operate, and the cooling component (1) is controlled to cool the cavity component (3) to dissipate heat.

10. A method for controlling a cooking device, characterized in that: The application is a cooking device as claimed in any one of claims 1 to 7, wherein the heating component comprises a cavity heating pipe (41) and an evaporator (42), the heat dissipation system comprises a heat dissipation fan (2) and a cooling component (1), and the control method comprises: S21, the cooking device enters the steaming mode; S22, start cooking, start the cavity heating tube (41) and the evaporator (42), and control the cooling fan (2) and / or the cooling component (1) to cool the main control board (6) for heat dissipation; S23, obtaining internal information of the cavity component (3), wherein the internal information includes cavity temperature and cavity humidity; S24, adjusting the working states of the cavity heating tube (41) and the evaporator (42) according to the cavity information until cooking is completed.

11. The control method according to claim 10, characterized in that: In step S24, the specific steps of adjusting the working state of the cavity heating pipe (41) and the evaporator (42) according to the cavity information include: If the cavity temperature is less than or equal to the set temperature and the cavity humidity is less than or equal to the set humidity, controlling both the cavity heating pipe (41) and the evaporator (42) to operate; If the cavity temperature is less than or equal to the set temperature and the cavity humidity is greater than the set humidity, the cavity heating pipe (41) is controlled not to operate, and the evaporator (42) is controlled to operate; If the cavity temperature is greater than the set temperature and the cavity humidity is less than or equal to the set humidity, the cavity heating pipe (41) is controlled to operate, and the evaporator (42) is controlled not to operate; If the cavity temperature is greater than the set temperature and the cavity humidity is greater than the set humidity, the cavity heating pipe (41) and the evaporator (42) are controlled to not operate.

12. The control method according to claim 10 or 11, characterized in that: After step S24, the control method further includes the following steps: S25, controlling the cooling component (1) to cool the cavity component (3) to dissipate heat; S26, when the cavity humidity is less than or equal to a humidity threshold or the cooling time of the cavity component (3) for cooling and dissipating heat reaches a time threshold, the cooling component (1) stops cooling and dissipating heat of the cavity component (3).

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