Control method and device of cooking equipment, readable storage medium and cooking equipment

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, and relates to the technical field of cooking equipment. The cooking equipment comprises a cooking cavity, an air inducing assembly and a hot air assembly, the air inducing assembly is used for inducing gas outside the cooking cavity into the cooking cavity, and the hot air assembly is used for heating the gas introduced into the cooking cavity and conducting gas disturbance; the control method comprises the steps that the cooking equipment is controlled to execute cooking operation, the hot air assembly is controlled to start working so as to heat to-be-cooked food materials in the cooking cavity, and air outside the cooking cavity is introduced into the cooking cavity through the air inducing assembly; determining the oxygen content in the cooking cavity; the disturbance speed of the hot air assembly or the induced air amount of the induced air assembly is adjusted according to the oxygen content. According to the air fryer, generation of harmful substances such as acrylamide can be inhibited, healthy dietary habits of users are guaranteed, meanwhile, fresh air is introduced to promote the moisture removal effect in the cavity of the air fryer, and food is crisper and more delicious.

Description

Technical Field

[0001] The present application relates to the technical field of cooking equipment, and more particularly to a cooking equipment control method and device, a readable storage medium, and a cooking equipment. Background Art

[0002] In the related art, cooking equipment such as air fryers use hot air to bake ingredients, and the high temperature causes the Maillard reaction of the ingredients, thereby improving the flavor and color of the food. During the high-temperature cooking process, the oxygen content in the cooking chamber will gradually decrease. When the oxygen content decreases, it is easy to produce more harmful substances such as acrylamide and heterocyclic amines, affecting food safety. Summary of the invention

[0003] The present application aims to solve the technical problem existing in the prior art or related art that a large amount of harmful substances such as acrylamide and heterocyclic amines are easily produced during high-temperature cooking.

[0004] To this end, a first aspect of the present application proposes a control method for a cooking device.

[0005] A second aspect of the present application provides a control device for a cooking device.

[0006] A third aspect of the present application provides a control device for a cooking device.

[0007] A fourth aspect of the present application provides a readable storage medium.

[0008] A fifth aspect of the present application provides a cooking device.

[0009] In view of this, a first aspect of the present application provides a control method for a cooking device, wherein the cooking device includes a cooking cavity, an induced draft component and a hot air component, wherein the induced draft component is used to introduce gas outside the cooking cavity into the cooking cavity, and the hot air component is used to heat the gas introduced into the cooking cavity and perform gas disturbance; the control method includes: controlling the cooking device to perform a cooking operation, controlling the hot air component to start working to heat the food to be cooked in the cooking cavity, and introducing the gas outside the cooking cavity into the cooking cavity through the induced draft component; determining the oxygen content in the cooking cavity; and adjusting the disturbance speed of the hot air component or the induced draft amount of the induced draft component according to the oxygen content.

[0010] In this technical solution, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air component. The cooking cavity is used to accommodate food. Take the air fryer as an example. The hot air component includes a fan and a heating tube. The fan guides the air to flow through the heating tube and circulates in the cooking cavity, thereby transferring the heat generated by the heating tube to the cooking cavity, and performing air frying cooking on the food in the cooking cavity.

[0011] The cooking device also includes an air induction component, which can connect the cooking cavity with the atmospheric environment outside the cooking device. When the cooking device performs cooking operations, the air induction component can transport fresh air from the outside into the cooking cavity, and replace part of the internal air at the same time, so as to adjust the humidity, oxygen content and other indicators in the cooking cavity through the external air. The hot air component can also heat the gas introduced into the cooking cavity by the air induction component and perform gas disturbance on it, so that this part of the gas can flow in the cooking cavity at a certain flow rate and flow direction.

[0012] Exemplarily, the induced air component has an active induced air function. For example, the induced air component includes an induced air duct and a fan, and the induced air volume can be adjusted by adjusting the fan speed.

[0013] Exemplarily, the induced draft component is a passive induced draft component, which includes an induced draft duct and a valve component. The opening of the induced draft duct is adjusted by the valve component, thereby adjusting the induced draft volume.

[0014] Exemplarily, the induced draft component works in conjunction with the hot air component. One end of the induced draft duct of the induced draft component is located outside the cooking cavity, and the other end is located inside the cooking cavity. The hot air component guides the air in the cooking cavity to flow rapidly. Based on the characteristics of the fluid medium, during the flow of the fluid medium, the pressure in the area with a high flow rate is relatively low. Due to the existence of the circulating airflow, the pressure of the gas in the cooking cavity is relatively low when it flows through the connecting port of the induced draft duct compared to the gas pressure in the external environment. Under the action of the pressure difference, the fresh air from the outside will enter the induced draft duct and form a new air flow in the induced draft duct. The new air flow introduced from the outside will enter the cooking cavity through the induced draft component, merge into the internal circulating airflow, and discharge part of the internal air out of the cooking cavity. By adjusting the wind speed of the hot air component, the induced draft volume can be adjusted.

[0015] Taking the cooking equipment as an example, when the air fryer is performing the air frying cooking operation, the food will produce the Maillard reaction in a high temperature environment, and reducing sugars and amino acids will produce harmful substances such as acrylamide in the reaction path of the Strecker degradation reaction. Among them, taking acrylamide as an example, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0016] Acrylamide and other harmful substances will further oxidize to form flavor substances during the cooking process. In the early stage of food heating, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking chamber, which increases the pressure in the cooking chamber. The air in the cooking chamber escapes outward. This process will take away some oxygen, resulting in a decrease in the oxygen concentration in the cooking chamber. The decrease in oxygen concentration may lead to insufficient oxidation reaction of harmful substances such as acrylamide, resulting in the residue of harmful substances.

[0017] In view of the above problems, the present application estimates the real-time oxygen content in the cooking cavity according to the cooking process during the cooking operation performed by the cooking device. Exemplarily, the cooking device estimates the oxygen content according to cooking parameters, such as cooking time, cooking temperature, etc. Exemplarily, an oxygen sensor is provided in the cooking cavity, and the oxygen content is determined by the oxygen sensor reading.

[0018] After the cooking device starts to perform the cooking operation, the hot air component starts to work. On the one hand, it heats the food in the cooking cavity. On the other hand, it disturbs the gas flow in the cooking cavity to form a pressure difference at both ends of the induced draft component, thereby introducing the gas outside the cooking cavity into the cooking cavity through the induced draft component, realizing "ventilation" in the cooking cavity and increasing the oxygen content in the cooking cavity.

[0019] Exemplarily, the induced draft component is a passive induced draft component without power. The induced draft component is linked to the hot air component. Based on the Venturi principle, the greater the difference in air velocity at both ends of the induced draft component, the greater the difference in atmospheric pressure at both ends of the induced draft component. The hot air component can guide the air circulation in the cooking cavity, so the air velocity in the cooking cavity is positively correlated with the rotation speed of the hot air component.

[0020] Therefore, the greater the target speed of the hot air component, the greater the internal air flow rate, the greater the pressure difference at both ends of the induced draft component, the more air passes through the induced draft component, and the greater the induced draft volume. Conversely, the smaller the target speed of the hot air component, the smaller the internal air flow rate, the smaller the pressure difference at both ends of the induced draft component, the less air passes through the induced draft component, and the smaller the induced draft volume. By adjusting the target speed of the hot air component, the induced draft volume of the induced draft component can be adjusted.

[0021] The disturbance speed of the hot air component or the induced air volume of the induced air component is adjusted according to the oxygen content, or the induced air volume of the induced air component is changed by the disturbance speed of the hot air component, so as to adjust the oxygen content in the cooking cavity. For example, when it is determined that the oxygen content in the cooking cavity is low, the induced air volume of the induced air component is increased, so as to introduce more fresh air into the cooking cavity. When it is determined that the oxygen content in the cooking cavity is high, the induced air volume of the induced air component is appropriately reduced, so as to ensure that the temperature in the cooking cavity is not affected.

[0022] The present application sets an air induced component and, during the cooking process, utilizes the hot air component originally possessed by cooking equipment such as the air fryer to introduce external fresh air into the cooking cavity, thereby increasing the oxygen content of the air fryer during the cooking process, inhibiting the formation of harmful substances such as acrylamide, and ensuring the user's healthy eating habits. At the same time, ventilation in the air fryer cavity promotes the dehumidification effect in the cavity, making the food more crispy and delicious.

[0023] In addition, the control method of the cooking device in the above technical solution provided by the present application may also have the following additional technical features: In some technical solutions of the present application, optionally, the step of determining the oxygen content in the cooking cavity includes: obtaining the current cooking time of the cooking device performing the cooking operation; and determining the oxygen content based on a comparison result between the current cooking time and a time threshold.

[0024] In this technical solution, when the cooking device performs a cooking operation, the hot air component continuously heats the cooking cavity, so that the food in the cooking cavity is heated. After the food is heated, a large amount of water in the food evaporates to form water vapor, and the additional water vapor will "squeeze" the air in the cooking cavity out of the cooking cavity, and this process will take away the oxygen originally in the cooking cavity.

[0025] Therefore, as the cooking time increases, the overall oxygen content in the cooking cavity shows a downward trend. When the cooking time reaches a certain length, the oxygen content in the cooking cavity will be significantly reduced. By studying the relationship curve between the cooking time and the internal oxygen content during the cooking process of the cooking device, the time threshold is determined. By comparing the current cooking time with the time threshold, the oxygen content in the cooking cavity can be estimated.

[0026] The present application estimates the oxygen content in the cooking cavity based on the comparison result of the current cooking time of the cooking operation performed by the cooking device and the time threshold, without the need to set up additional hardware such as oxygen sensors, which is conducive to controlling hardware costs.

[0027] In some technical solutions of the present application, optionally, based on the comparison result of the current cooking time and the time threshold, the step of determining the oxygen content includes: when the current cooking time is less than or equal to the time threshold, determining the oxygen content to be a first content; or, when the current cooking time is greater than the time threshold, determining the oxygen content to be a second content; wherein the second content is lower than the first content.

[0028] In this technical solution, when the cooking time is not greater than the time threshold, it is determined that the cooking operation is in the early stage. In the early stage, the oxygen content in the cooking cavity has not been significantly reduced, and the oxygen content in the cooking cavity is determined to be the first content. When the cooking time is greater than the time threshold, it is determined that the cooking operation has reached the middle and late stages. In the middle and late stages of the cooking operation, the oxygen content in the cooking cavity is significantly reduced, and the oxygen content in the cooking cavity is determined to be the second content.

[0029] Exemplarily, the duration threshold ranges from 4 minutes to 8 minutes. Exemplarily, the duration threshold is 6 minutes.

[0030] Exemplarily, the first content ranges from 20% to 23%. Exemplarily, the first content is 21%.

[0031] Exemplarily, the second content ranges from 15% to 20%. Exemplarily, the second content is 19%.

[0032] In some technical solutions of the present application, optionally, the step of adjusting the disturbance speed of the hot air component or the induced air volume of the induced air component according to the oxygen content includes: based on the oxygen content being a first content, adjusting the induced air volume of the induced air component to a first induced air volume, or controlling the hot air component to a first disturbance speed; based on the oxygen content being a second content, adjusting the induced air volume of the induced air component to a second induced air volume, or controlling the hot air component to a second disturbance speed; wherein the first content is higher than the second content, the first induced air volume is less than the second induced air volume, or the first disturbance speed is less than the second disturbance speed.

[0033] In this technical solution, when the oxygen content is determined to be the first content, the cooking device is in the early stage of cooking. At this time, the oxygen content in the cooking cavity is high, and the cooking device is in the heating stage, and the temperature in the cooking cavity needs to be quickly increased to within the target cooking temperature range. At this time, the induced air volume of the induced air component is adjusted to a lower first induced air volume, or the disturbance speed of the hot air component is set to the first disturbance speed, thereby reducing the impact on the temperature in the cooking cavity and improving the heating efficiency. Among them, taking the hot air component including a heating element and a fan as an example, the disturbance speed of the hot air component is positively correlated with the rotation speed of the fan.

[0034] When the oxygen content is determined to be the second content, the cooking device is in the middle and late stages of cooking. At this time, the oxygen content in the cooking cavity is significantly reduced, and the temperature in the cooking cavity is already at the target temperature. At this time, the induced air volume of the induced air component is adjusted to a higher second induced air volume, or the disturbance speed of the hot air component is set to a faster second disturbance speed. By introducing a large amount of external air into the cooking cavity, the oxygen content in the cooking cavity is increased and the generation of harmful substances is reduced.

[0035] In some technical solutions of the present application, optionally, the step of controlling the hot air component to start working includes: controlling the hot air component to heat the cooking cavity at a target rotation speed and a target heating power; the step of adjusting the disturbance speed of the hot air component or the air induced volume of the induced draft component according to the oxygen content includes: adjusting the target rotation speed of the hot air component according to the oxygen content; wherein the target rotation speed is positively correlated with the air induced volume of the induced draft component.

[0036] In this technical solution, the hot air assembly includes a fan and a heating tube. When the hot air assembly is working, the heating tube generates heat according to the target heating power, and the fan guides the air circulation in the cooking cavity according to the target speed, so as to bring the heat of the heating tube into the cooking cavity to fully contact the food, thereby achieving convection heating. The heating power of the heating tube and the speed of the fan can be adjusted independently.

[0037] The induced draft component is a passive induced draft component without power. The induced draft component is linked to the hot air component. Based on the Venturi principle, the greater the difference in air velocity at both ends of the induced draft component, the greater the difference in atmospheric pressure at both ends of the induced draft component. The hot air component can guide the air circulation in the cooking cavity, so the air velocity in the cooking cavity is positively correlated with the rotation speed of the hot air component.

[0038] Therefore, the greater the target speed of the hot air component, the greater the internal air flow rate, the greater the pressure difference at both ends of the induced draft component, the more air passes through the induced draft component, and the greater the induced draft volume. Conversely, the smaller the target speed of the hot air component, the smaller the internal air flow rate, the smaller the pressure difference at both ends of the induced draft component, the less air passes through the induced draft component, and the smaller the induced draft volume. By adjusting the target speed of the hot air component, the induced draft volume of the induced draft component can be adjusted.

[0039] In some technical solutions of the present application, optionally, after the step of controlling the hot air component to heat the cooking cavity at a target speed and a target heating power, the method also includes: adjusting the target heating power of the hot air component according to the oxygen content and the target speed, including: based on the oxygen content being a first content, controlling the target speed to be a first disturbance speed; based on the oxygen content being a second content, controlling the target speed to be a second disturbance speed, and the target heating power of the hot air component to be a first power; based on the oxygen content being a second content and the target speed being a second disturbance speed, controlling the target heating power of the hot air component to be a second power, and controlling the target speed to be a third disturbance speed; wherein the first content is higher than the second content, the first disturbance speed is greater than or equal to the third disturbance speed, the third disturbance speed is greater than the second disturbance speed, and the first power is less than the second power.

[0040] In this technical solution, the oxygen content in the cooking cavity is different when the cooking device performs cooking operations at different cooking stages. According to the change in oxygen content, the rotation speed and heating power of the hot air component are dynamically adjusted, which is beneficial to improving the cooking effect, and realizing the control of the hot air component to maintain the cooking cavity at a medium-low temperature for slow baking in the early stage of cooking, and to maintain a high temperature, high wind and oxygen-permeable cooking environment in the late stage of cooking, so as to realize healthy and light fire cooking, further improve the flavor and aroma of food, and maintain the tenderness and quality taste of meat ingredients.

[0041] For example, when the oxygen content is the first content, that is, the cooking is in the early stage, and the main goal of this stage is to increase the temperature in the cooking cavity to the set temperature. At this time, the target speed of the hot air component is controlled to be the first disturbance speed. When the oxygen content in the cooking cavity is the second content, that is, the cooking is in the middle stage. At this time, the speed of the hot air component is controlled to be reduced to the second disturbance speed, and the target heating power of the hot air component is set to the lower first power, so as to achieve low-temperature slow baking, reduce the water loss rate of the food, and retain the soft and tender taste of the food.

[0042] When the oxygen content in the cooking cavity reaches the third content, it means that the oxygen content in the cooking cavity is already low. At this time, the hot air component is controlled to increase the rotation speed to the third disturbance speed, and the heating power is increased to the second power. When the disturbance speed is increased, the air volume of the air induced component is increased synchronously. At this time, more oxygen is introduced into the cooking cavity, and Maillard reaction occurs with the food in a high temperature environment, thereby improving the flavor of the food.

[0043] Exemplarily, the cooking process is as follows: (1) Preparation stage: The user puts the ingredients into the cooking chamber and starts the cooking function.

[0044] (2) Heating stage: At this time, the hot air component is turned on, the disturbance speed of the hot air component is set between 2500rpm-3500rpm, and the target temperature is set between 120℃-140℃.

[0045] (3) Medium temperature slow baking stage. At this time, the hot air component continues to work, the target temperature is maintained between 120℃-140℃, and the disturbance speed of the hot air component is set between 1000rpm-2000rpm until the food is cooked. This stage enters the next stage based on the cooking time. This stage mainly uses medium temperature and reduced speed to reduce the discharge of steam generated by the ingredients, so that the cooking chamber forms a medium temperature and low oxygen environment for baking, reducing the loss of oxygen-sensitive substances.

[0046] (4) Heating stage. At this time, the hot air component continues to work, the draft component is turned on, and fresh air is brought into the cooking chamber. The disturbance speed of the hot air component is set between 2500rpm and 3500rpm to accelerate the gas exchange in the cooking chamber, exhaust the internal steam and introduce external air to increase the oxygen content. The target temperature is set to 180℃. When the temperature reaches 180℃, it enters the next stage.

[0047] (5) High-temperature oxygen baking stage. At this time, the hot air component continues to work, the induced draft component is turned on, the target temperature is maintained at 180°C, the disturbance speed of the hot air component is 2000rpm-3000rpm, and the cooking time is 2min-5min. This stage enters the next stage based on the cooking time. This stage mainly uses the high temperature and high oxygen environment to achieve a rapid Maillard reaction to enhance the flavor and color of the food.

[0048] (6) Finish cooking.

[0049] Exemplarily, the cooking process is as follows: (1) Preparation stage: The user puts fresh small yellow croaker into the cooking cavity and starts the cooking function.

[0050] (2) Heating stage. At this time, the hot air component is turned on, the induced draft component is not working, the disturbance speed of the hot air component is set to 2500rpm, and the target temperature is set to 120℃. When the temperature reaches 120℃, it enters the next stage.

[0051] (3) Medium temperature slow baking stage. At this time, the hot air component continues to work, the induced draft component does not work, the target temperature is maintained at 120°C, and the disturbance speed of the hot air component is set to 1500rpm until the food is cooked. This stage enters the next stage based on the cooking time.

[0052] (4) Heating stage. At this time, the hot air component continues to work, and the draft component is turned on to bring fresh air into the cooking cavity. The disturbance speed of the hot air component is set to 3500rp to accelerate the gas exchange in the cooking cavity, remove internal steam and introduce external air to increase the oxygen content. The target temperature is set to 200℃. When the temperature reaches 200℃, it enters the next stage.

[0053] (5) High-temperature oxygen baking stage. At this time, the hot air component continues to work, the induced draft component is turned on, the target temperature is maintained at 200°C, the disturbance speed of the hot air component is 2000rpm, and the cooking time is 5 minutes. This stage will enter the next stage based on the cooking time.

[0054] (6) Finish cooking.

[0055] The technical solution of the present application can improve the flavor of cooking ingredients.

[0056] In some technical solutions of the present application, optionally, the induced draft component includes an induced draft duct, a first end of the induced draft duct includes an air inlet connected to the external atmosphere of the cooking device, and a second end of the induced draft duct is connected to the cooking cavity; the step of adjusting the induced draft volume of the induced draft component to the second induced draft volume includes: the step of adjusting the induced draft volume of the induced draft component to the first induced draft volume includes: adjusting the opening of the air inlet to the first opening; wherein the first opening corresponds to the first induced draft volume; the step of adjusting the induced draft volume of the induced draft component to the second induced draft volume includes: adjusting the opening of the air inlet to the second opening; wherein the second opening corresponds to the second induced draft volume.

[0057] In this technical solution, an air duct is provided in the air duct assembly, and the air duct can connect the cooking cavity with the external space of the main body of the cooking device. The first end of the air duct includes an air inlet, which is connected to the external atmosphere. The second end of the air duct is connected to the cooking cavity.

[0058] The opening of the air inlet of the induced draft duct is adjustable. Exemplarily, an expansion valve is provided at the air inlet, and the opening of the air inlet is adjusted by adjusting the opening of the expansion valve. By adjusting the opening of the air inlet, the induced draft volume of the induced draft assembly can be adjusted. Exemplarily, when the induced draft volume is adjusted to a first induced draft volume, the induced draft volume of the induced draft assembly is adjusted by adjusting the opening of the air inlet to a first opening corresponding to the first induced draft. Exemplarily, when the induced draft volume is adjusted to a second induced draft volume, the induced draft volume of the induced draft assembly is adjusted by adjusting the opening of the air inlet to a second opening corresponding to the second induced draft.

[0059] In some technical solutions of the present application, optionally, the induced air component includes an induced air duct, a first end of the induced air duct is connected to the external atmosphere of the cooking device, and a second end of the induced air duct is connected to the cooking cavity; the hot air component includes a circulating air duct, the circulating air duct is located in the cooking cavity, the circulating air duct includes a first pipe section and a second pipe section, the first pipe section is connected to the cooking cavity, the second pipe section is connected to the second end of the induced air duct, and the pipe diameter of the first pipe section is larger than the pipe diameter of the second pipe section.

[0060] In this technical solution, an air duct is provided in the air duct assembly, and the air duct can connect the cooking cavity with the external space of the main body of the cooking device. The first end of the air duct is formed as an air inlet end, which is connected to the external atmosphere. The second end of the air duct is connected to the cooking cavity.

[0061] The hot air assembly includes a circulating air duct, and the circulating air duct is located in the cooking cavity. During the operation of the cooking device, the air in the cooking cavity flows under the guidance of the hot air assembly, and the air flowing in the cooking cavity enters the circulating air duct through the first pipe section of the circulating air duct. The first pipe section is connected to the second pipe section. Exemplarily, the complete circulating air duct includes two first pipe sections and one second pipe section, and the two first pipe sections are respectively connected to the two ends of the second pipe section.

[0062] The diameter of the second pipe section is smaller than that of the first pipe section, and the second end of the induced air duct is connected to the second pipe section. The air flowing in the cooking cavity enters the circulating air duct through the first pipe section. When it reaches the second pipe section, the diameter of the second pipe section becomes thinner, so the flow rate of the gas in the second pipe section becomes faster. Based on the Venturi effect, a significant negative pressure can be formed at the second pipe section. At this time, a sufficient pressure difference can be formed at both ends of the induced air duct, so that the induced air component can introduce fresh air from the external atmospheric environment into the cooking cavity.

[0063] The present application is based on the Venturi effect and the characteristics of the air frying system. The rotation of the hot air component inside the air fryer system is used to guide the air in the cooking cavity to form an airflow, so that the draft component can introduce external fresh air into the cooking cavity, thereby achieving the regulation of the oxygen content in the cooking cavity without setting up an additional power structure.

[0064] In some technical solutions of the present application, optionally, the diameter of the first pipe section is R1, and the diameter of the second pipe section is R2, satisfying R1 / R2≥5.

[0065] In this technical solution, the diameter ratio of the first pipe section to the second pipe section is greater than or equal to 5, which can form an obvious negative pressure at the connection point between the second pipe section and the induced draft duct, so that the induced draft component can stably introduce external fresh air to achieve the regulation of the oxygen content in the cooking cavity.

[0066] A second aspect of the present application provides a control device for a cooking device, wherein the cooking device comprises a cooking cavity, an induced draft component and a hot air component, wherein the induced draft component is used to introduce gas outside the cooking cavity into the cooking cavity, and the hot air component is used to heat the gas introduced into the cooking cavity and perform gas disturbance; the control device comprises: a control module, used to control the cooking device to perform cooking operations, control the hot air component to start working so as to heat the food to be cooked in the cooking cavity, and introduce gas outside the cooking cavity into the cooking cavity through the induced draft component; a determination module, used to determine the oxygen content in the cooking cavity; and an adjustment module, used to adjust the disturbance speed of the hot air component or the induced draft amount of the induced draft component according to the oxygen content.

[0067] In this technical solution, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air component. The cooking cavity is used to accommodate food. Take the air fryer as an example. The hot air component includes a fan and a heating tube. The fan guides the air to flow through the heating tube and circulates in the cooking cavity, thereby transferring the heat generated by the heating tube to the cooking cavity, and performing air frying cooking on the food in the cooking cavity.

[0068] The cooking device also includes an air induction component, which can connect the cooking cavity with the atmospheric environment outside the cooking device. When the cooking device performs cooking operations, the air induction component can transport fresh air from the outside into the cooking cavity, and replace part of the internal air at the same time, so as to adjust the humidity, oxygen content and other indicators in the cooking cavity through the external air. The hot air component can also heat the gas introduced into the cooking cavity by the air induction component and perform gas disturbance on it, so that this part of the gas can flow in the cooking cavity at a certain flow rate and flow direction.

[0069] Exemplarily, the induced air component has an active induced air function. For example, the induced air component includes an induced air duct and a fan, and the induced air volume can be adjusted by adjusting the fan speed.

[0070] Exemplarily, the induced draft component is a passive induced draft component, which includes an induced draft duct and a valve component. The opening of the induced draft duct is adjusted by the valve component, thereby adjusting the induced draft volume.

[0071] Exemplarily, the induced draft component works in conjunction with the hot air component. One end of the induced draft duct of the induced draft component is located outside the cooking cavity, and the other end is located inside the cooking cavity. The hot air component guides the air in the cooking cavity to flow rapidly. Based on the characteristics of the fluid medium, during the flow of the fluid medium, the pressure in the area with a high flow rate is relatively low. Due to the existence of the circulating airflow, the pressure of the gas in the cooking cavity is relatively low when it flows through the connecting port of the induced draft duct compared to the gas pressure in the external environment. Under the action of the pressure difference, the fresh air from the outside will enter the induced draft duct and form a new air flow in the induced draft duct. The new air flow introduced from the outside will enter the cooking cavity through the induced draft component, merge into the internal circulating airflow, and discharge part of the internal air out of the cooking cavity. By adjusting the wind speed of the hot air component, the induced draft volume can be adjusted.

[0072] Taking the cooking equipment as an example, when the air fryer is performing the air frying cooking operation, the food will produce the Maillard reaction in a high temperature environment, and reducing sugars and amino acids will produce harmful substances such as acrylamide in the reaction path of the Strecker degradation reaction. Among them, taking acrylamide as an example, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0073] Acrylamide and other harmful substances will further oxidize to form flavor substances during the cooking process. In the early stage of food heating, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking chamber, which increases the pressure in the cooking chamber. The air in the cooking chamber escapes outward. This process will take away some oxygen, resulting in a decrease in the oxygen concentration in the cooking chamber. The decrease in oxygen concentration may lead to insufficient oxidation reaction of harmful substances such as acrylamide, resulting in the residue of harmful substances.

[0074] In view of the above problems, the present application estimates the real-time oxygen content in the cooking cavity according to the cooking process during the cooking operation performed by the cooking device. Exemplarily, the cooking device estimates the oxygen content according to cooking parameters, such as cooking time, cooking temperature, etc. Exemplarily, an oxygen sensor is provided in the cooking cavity, and the oxygen content is determined by the oxygen sensor reading.

[0075] After the cooking device starts to perform the cooking operation, the hot air component starts to work. On the one hand, it heats the food in the cooking cavity. On the other hand, it disturbs the gas flow in the cooking cavity to form a pressure difference at both ends of the induced draft component, thereby introducing the gas outside the cooking cavity into the cooking cavity through the induced draft component, realizing "ventilation" in the cooking cavity and increasing the oxygen content in the cooking cavity.

[0076] Exemplarily, the induced draft component is a passive induced draft component without power. The induced draft component is linked to the hot air component. Based on the Venturi principle, the greater the difference in air velocity at both ends of the induced draft component, the greater the difference in atmospheric pressure at both ends of the induced draft component. The hot air component can guide the air circulation in the cooking cavity, so the air velocity in the cooking cavity is positively correlated with the rotation speed of the hot air component.

[0077] Therefore, the greater the target speed of the hot air component, the greater the internal air flow rate, the greater the pressure difference at both ends of the induced draft component, the more air passes through the induced draft component, and the greater the induced draft volume. Conversely, the smaller the target speed of the hot air component, the smaller the internal air flow rate, the smaller the pressure difference at both ends of the induced draft component, the less air passes through the induced draft component, and the smaller the induced draft volume. By adjusting the target speed of the hot air component, the induced draft volume of the induced draft component can be adjusted.

[0078] The disturbance speed of the hot air component or the induced air volume of the induced air component is adjusted according to the oxygen content, or the induced air volume of the induced air component is changed by the disturbance speed of the hot air component, so as to adjust the oxygen content in the cooking cavity. For example, when it is determined that the oxygen content in the cooking cavity is low, the induced air volume of the induced air component is increased, so as to introduce more fresh air into the cooking cavity. When it is determined that the oxygen content in the cooking cavity is high, the induced air volume of the induced air component is appropriately reduced, so as to ensure that the temperature in the cooking cavity is not affected.

[0079] The present application sets an air induced component and, during the cooking process, utilizes the hot air component originally possessed by cooking equipment such as the air fryer to introduce external fresh air into the cooking cavity, thereby increasing the oxygen content of the air fryer during the cooking process, inhibiting the formation of harmful substances such as acrylamide, and ensuring the user's healthy eating habits. At the same time, ventilation in the air fryer cavity promotes the dehumidification effect in the cavity, making the food more crispy and delicious.

[0080] The third aspect of the present application provides a control device for a cooking device, comprising: a memory for storing programs or instructions; a processor for implementing the steps of the control method for a cooking device provided in any of the above technical solutions when executing the programs or instructions, thereby also achieving all technical effects. To avoid repetition, it will not be described here.

[0081] In a fourth aspect, the present application provides a readable storage medium on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above technical solutions are implemented, thereby achieving all technical effects. To avoid repetition, it will not be repeated here.

[0082] In a fifth aspect, the present application provides a cooking device, comprising: a control device for the cooking device as provided in any of the above technical solutions; and / or a readable storage medium as provided in any of the above technical solutions, so that all technical effects can be achieved. To avoid repetition, no further description is given here. BRIEF DESCRIPTION OF THE DRAWINGS

[0083] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 A schematic diagram showing the structure of a cooking device in some embodiments of the present application; Figure 2 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application; Figure 3 A cooking curve diagram of some embodiments of the present application is shown; Figure 4 A schematic diagram showing the structure of the air induction assembly of some embodiments of the present application is shown; Figure 5 A schematic diagram showing the structure of the air induction assembly of some embodiments of the present application is shown; Figure 6 A schematic diagram showing the structure of the air induction assembly of some embodiments of the present application is shown; Figure 7 A schematic diagram showing the structure of the circulating air duct in some embodiments of the present application is shown; Figure 8 A structural block diagram showing a control device of a cooking device in some embodiments of the present application; Fig. 9 A structural block diagram of a control device for a cooking device according to some embodiments of the present application is shown.

[0084] Reference numerals: 100 cooking device, 102 cooking cavity, 104 air induction component, 1042 air induction duct, 106 hot air component, 1062 circulating duct, 1064 first pipe section, 1066 second pipe section. DETAILED DESCRIPTION

[0085] In order to more clearly understand the above-mentioned purposes, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0086] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0087] Refer to the following Figures 1 to 9 The invention describes a cooking device control method and device, a readable storage medium and a cooking device provided according to some embodiments of the present application.

[0088] In some embodiments of the present application, a method for controlling a cooking device is provided. Figure 1 The schematic diagram of the structure of the cooking device of some embodiments of the present application is shown as follows: Figure 1 As shown, the cooking device 100 includes a cooking cavity 102, an air induction component 104 and a hot air component 106. The air induction component 104 is used to introduce air outside the cooking cavity 102 into the cooking cavity 102, and the hot air component 106 is used to heat the gas introduced into the cooking cavity 102 and perform gas disturbance.

[0089] Figure 2 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application is shown. Figure 2 As shown, the control method includes: Step 202, controlling the cooking device to perform a cooking operation, controlling the hot air component to start working, so as to heat the food to be cooked in the cooking cavity, and introducing the gas outside the cooking cavity into the cooking cavity through the air induction component; Step 204, determining the oxygen content in the cooking cavity; Step 206, adjusting the disturbance speed of the hot air component or the induced air volume of the induced air component according to the oxygen content.

[0090] In this embodiment, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air component. The cooking cavity is used to accommodate food. Take the air fryer as an example. The hot air component includes a fan and a heating tube. The fan guides air to flow through the heating tube and circulates in the cooking cavity, thereby transferring the heat generated by the heating tube to the cooking cavity, and performing air frying cooking on the food in the cooking cavity.

[0091] The cooking device also includes an air induction component, which can connect the cooking cavity with the atmospheric environment outside the cooking device. When the cooking device performs cooking operations, the air induction component can transport fresh air from the outside into the cooking cavity, and replace part of the internal air at the same time, so as to adjust the humidity, oxygen content and other indicators in the cooking cavity through the external air. The hot air component can also heat the gas introduced into the cooking cavity by the air induction component and perform gas disturbance on it, so that this part of the gas can flow in the cooking cavity at a certain flow rate and flow direction.

[0092] Exemplarily, the induced air component has an active induced air function. For example, the induced air component includes an induced air duct and a fan, and the induced air volume can be adjusted by adjusting the fan speed.

[0093] Exemplarily, the induced draft component is a passive induced draft component, which includes an induced draft duct and a valve component. The opening of the induced draft duct is adjusted by the valve component, thereby adjusting the induced draft volume.

[0094] Exemplarily, the induced draft component works in conjunction with the hot air component. One end of the induced draft duct of the induced draft component is located outside the cooking cavity, and the other end is located inside the cooking cavity. The hot air component guides the air in the cooking cavity to flow rapidly. Based on the characteristics of the fluid medium, during the flow of the fluid medium, the pressure in the area with a high flow rate is relatively low. Due to the existence of the circulating airflow, the pressure of the gas in the cooking cavity is relatively low when it flows through the connecting port of the induced draft duct compared to the gas pressure in the external environment. Under the action of the pressure difference, the fresh air from the outside will enter the induced draft duct and form a new air flow in the induced draft duct. The new air flow introduced from the outside will enter the cooking cavity through the induced draft component, merge into the internal circulating airflow, and discharge part of the internal air out of the cooking cavity. By adjusting the wind speed of the hot air component, the induced draft volume can be adjusted.

[0095] Taking the cooking equipment as an example, when the air fryer is performing the air frying cooking operation, the food will produce the Maillard reaction in a high temperature environment, and reducing sugars and amino acids will produce harmful substances such as acrylamide in the reaction path of the Strecker degradation reaction. Among them, taking acrylamide as an example, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0096] Acrylamide and other harmful substances will further oxidize to form flavor substances during the cooking process. In the early stage of heating food, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking chamber, which increases the pressure in the cooking chamber. The air in the cooking chamber escapes outward. This process will take away some oxygen, resulting in a decrease in the oxygen concentration in the cooking chamber. The decrease in oxygen concentration may lead to "incomplete oxidation reaction of harmful substances such as acrylamide, resulting in the residue of harmful substances.

[0097] In view of the above problems, the present application estimates the real-time oxygen content in the cooking cavity according to the cooking process during the cooking operation performed by the cooking device. Exemplarily, the cooking device estimates the oxygen content according to cooking parameters, such as cooking time, cooking temperature, etc. Exemplarily, an oxygen sensor is provided in the cooking cavity, and the oxygen content is determined by the oxygen sensor reading.

[0098] After the cooking device starts to perform the cooking operation, the hot air component starts to work. On the one hand, it heats the food in the cooking cavity. On the other hand, it disturbs the gas flow in the cooking cavity to form a pressure difference at both ends of the induced draft component, thereby introducing the gas outside the cooking cavity into the cooking cavity through the induced draft component, realizing "ventilation" in the cooking cavity and increasing the oxygen content in the cooking cavity.

[0099] Exemplarily, the induced draft component is a passive induced draft component without power. The induced draft component is linked to the hot air component. Based on the Venturi principle, the greater the difference in air velocity at both ends of the induced draft component, the greater the difference in atmospheric pressure at both ends of the induced draft component. The hot air component can guide the air circulation in the cooking cavity, so the air velocity in the cooking cavity is positively correlated with the rotation speed of the hot air component.

[0100] Therefore, the greater the target speed of the hot air component, the greater the internal air flow rate, the greater the pressure difference at both ends of the induced draft component, the more air passes through the induced draft component, and the greater the induced draft volume. Conversely, the smaller the target speed of the hot air component, the smaller the internal air flow rate, the smaller the pressure difference at both ends of the induced draft component, the less air passes through the induced draft component, and the smaller the induced draft volume. By adjusting the target speed of the hot air component, the induced draft volume of the induced draft component can be adjusted.

[0101] The disturbance speed of the hot air component or the induced air volume of the induced air component is adjusted according to the oxygen content, or the induced air volume of the induced air component is changed by the disturbance speed of the hot air component, so as to adjust the oxygen content in the cooking cavity. For example, when it is determined that the oxygen content in the cooking cavity is low, the induced air volume of the induced air component is increased, so as to introduce more fresh air into the cooking cavity. When it is determined that the oxygen content in the cooking cavity is high, the induced air volume of the induced air component is appropriately reduced, so as to ensure that the temperature in the cooking cavity is not affected.

[0102] The present application sets an air induced component and, during the cooking process, utilizes the hot air component originally possessed by cooking equipment such as the air fryer to introduce external fresh air into the cooking cavity, thereby increasing the oxygen content of the air fryer during the cooking process, inhibiting the formation of harmful substances such as acrylamide, and ensuring the user's healthy eating habits. At the same time, ventilation in the air fryer cavity promotes the dehumidification effect in the cavity, making the food more crispy and delicious.

[0103] In some embodiments of the present application, optionally, the step of determining the oxygen content in the cooking cavity includes: obtaining a current cooking time for the cooking device to perform a cooking operation; and determining the oxygen content based on a comparison result between the current cooking time and a time threshold.

[0104] In this embodiment, when the cooking device performs a cooking operation, the hot air component continuously heats the cooking cavity, so that the food in the cooking cavity is heated. After the food is heated, a large amount of water in the food evaporates to form water vapor, and the additional water vapor will "squeeze" the air in the cooking cavity out of the cooking cavity, and this process will take away the oxygen originally in the cooking cavity.

[0105] Therefore, as the cooking time increases, the overall oxygen content in the cooking cavity shows a downward trend. When the cooking time reaches a certain length, the oxygen content in the cooking cavity will be significantly reduced. By studying the relationship curve between the cooking time and the internal oxygen content during the cooking process of the cooking device, the time threshold is determined. By comparing the current cooking time with the time threshold, the oxygen content in the cooking cavity can be estimated.

[0106] The present application estimates the oxygen content in the cooking cavity based on the comparison result of the current cooking time of the cooking operation performed by the cooking device and the time threshold, without the need to set up additional hardware such as oxygen sensors, which is conducive to controlling hardware costs.

[0107] In some embodiments of the present application, optionally, based on the comparison result of the current cooking time and the target cooking time, the step of determining the oxygen content includes: when the current cooking time is less than or equal to a time threshold, determining the oxygen content to be a first content; or, when the current cooking time is greater than the time threshold, determining the oxygen content to be a second content; wherein the second content is lower than the first content.

[0108] In this embodiment, when the cooking time is not greater than the time threshold, it is determined that the cooking operation is in the early stage. In the early stage, the oxygen content in the cooking cavity has not been significantly reduced, and the oxygen content in the cooking cavity is determined to be the first content. When the cooking time is greater than the time threshold, it is determined that the cooking operation has reached the middle and late stages. In the middle and late stages of the cooking operation, the oxygen content in the cooking cavity is significantly reduced, and the oxygen content in the cooking cavity is determined to be the second content.

[0109] Exemplarily, the duration threshold ranges from 4 minutes to 8 minutes. Exemplarily, the duration threshold is 6 minutes.

[0110] Exemplarily, the first content ranges from 20% to 23%. Exemplarily, the first content is 21%.

[0111] Exemplarily, the second content ranges from 15% to 20%. Exemplarily, the second content is 19%.

[0112] In some embodiments of the present application, optionally, the step of adjusting the disturbance speed of the hot air component or the induced air volume of the induced air component according to the oxygen content includes: based on the oxygen content being a first content, adjusting the induced air volume of the induced air component to a first induced air volume, or controlling the hot air component to a first disturbance speed; based on the oxygen content being a second content, adjusting the induced air volume of the induced air component to a second induced air volume, or controlling the hot air component to a second disturbance speed; wherein the first content is higher than the second content, the first induced air volume is less than the second induced air volume, or the first disturbance speed is less than the second disturbance speed.

[0113] In this embodiment, when the oxygen content is determined to be the first content, the cooking device is in the early stage of cooking. At this time, the oxygen content in the cooking cavity is relatively high, and the cooking device is in the heating stage, and the temperature in the cooking cavity needs to be quickly raised to within the target cooking temperature range. At this time, the induced air volume of the induced air component is adjusted to a lower first induced air volume, or the disturbance speed of the hot air component is set to the first disturbance speed, thereby reducing the impact on the temperature in the cooking cavity and improving the heating efficiency. Among them, taking the hot air component including a heating element and a fan as an example, the disturbance speed of the hot air component is positively correlated with the rotation speed of the fan.

[0114] When the oxygen content is determined to be the second content, the cooking device is in the middle and late stages of cooking. At this time, the oxygen content in the cooking cavity is significantly reduced, and the temperature in the cooking cavity is already at the target temperature. At this time, the induced air volume of the induced air component is adjusted to a higher second induced air volume, or the disturbance speed of the hot air component is set to a faster second disturbance speed. By introducing a large amount of external air into the cooking cavity, the oxygen content in the cooking cavity is increased and the generation of harmful substances is reduced.

[0115] In some embodiments of the present application, optionally, the step of controlling the hot air component to start working includes: controlling the hot air component to heat the cooking cavity at a target rotation speed and a target heating power; the step of adjusting the disturbance speed of the hot air component or the induced air volume of the induced air component according to the oxygen content includes: adjusting the target rotation speed of the hot air component according to the oxygen content; wherein the target rotation speed is positively correlated with the induced air volume of the induced air component.

[0116] In this embodiment, the hot air assembly includes a fan and a heating tube. When the hot air assembly is working, the heating tube generates heat according to the target heating power, and the fan guides the air in the cooking cavity to circulate according to the target speed, so as to bring the heat of the heating tube into the cooking cavity to fully contact the food, thereby achieving convection heating. The heating power of the heating tube and the speed of the fan can be adjusted independently.

[0117] The induced draft component is a passive induced draft component without power. The induced draft component is linked to the hot air component. Based on the Venturi principle, the greater the difference in air velocity at both ends of the induced draft component, the greater the difference in atmospheric pressure at both ends of the induced draft component. The hot air component can guide the air circulation in the cooking cavity, so the air velocity in the cooking cavity is positively correlated with the rotation speed of the hot air component.

[0118] Therefore, the greater the target speed of the hot air component, the greater the internal air flow rate, the greater the pressure difference at both ends of the induced draft component, the more air passes through the induced draft component, and the greater the induced draft volume. Conversely, the smaller the target speed of the hot air component, the smaller the internal air flow rate, the smaller the pressure difference at both ends of the induced draft component, the less air passes through the induced draft component, and the smaller the induced draft volume. By adjusting the target speed of the hot air component, the induced draft volume of the induced draft component can be adjusted.

[0119] Exemplarily, when the oxygen concentration is the first concentration, the target rotation speed range of the hot air component is 500 rpm to 1500 rpm. When the oxygen concentration is the second concentration, the target rotation speed range of the hot air component is 1500 rpm to 4000 rpm.

[0120] In some embodiments of the present application, optionally, after the step of controlling the hot air component to heat the cooking cavity at a target speed and a target heating power, the method further includes: adjusting the target heating power of the hot air component according to the oxygen content and the target speed, including: based on a case where the oxygen content is a first content, controlling the target speed to be a first disturbance speed; based on a case where the oxygen content is a second content, controlling the target speed to be a second disturbance speed, and the target heating power of the hot air component to be a first power; based on a case where the oxygen content is a second content and the target speed is a second disturbance speed, controlling the target heating power of the hot air component to be a second power, and controlling the target speed to be a third disturbance speed; wherein the first content is higher than the second content, the first disturbance speed is greater than or equal to the third disturbance speed, the third disturbance speed is greater than the second disturbance speed, and the first power is less than the second power.

[0121] In this embodiment, Figure 3 Schematic diagrams of cooking curves of some embodiments of the present application are shown, such as Figure 3 As shown in the figure, the oxygen content in the cooking cavity is different when the cooking device performs cooking operations at different cooking stages. According to the change of oxygen content, the rotation speed and heating power of the hot air component are dynamically adjusted, which is conducive to improving the cooking effect, realizing the cooking method of medium-low temperature slow baking and high temperature high wind oxygen ventilation, and improving the flavor of food while achieving light fire cooking.

[0122] Exemplarily, when the oxygen content is the first content, cooking is in the early stage, and the main goal of this stage is to increase the temperature in the cooking cavity to the set temperature. At this time, the target speed of the hot air component is controlled to be the first disturbance speed. When the oxygen content in the cooking cavity is the second content, cooking is in the middle stage. At this time, the speed of the hot air component is controlled to be reduced to the second disturbance speed, and the target heating power of the hot air component is set to the lower first power, so as to achieve low-temperature slow baking, reduce the water loss rate of the food, and retain the soft and tender taste of the food.

[0123] When the oxygen content in the cooking cavity reaches the third content, it means that the oxygen content in the cooking cavity is already low. At this time, the hot air component is controlled to increase the rotation speed to the third disturbance speed, and the heating power is increased to the second power. When the disturbance speed is increased, the air volume of the air induced component is increased synchronously. At this time, more oxygen is introduced into the cooking cavity, and Maillard reaction occurs with the food in a high temperature environment, thereby improving the flavor of the food.

[0124] Exemplarily, the cooking process is as follows: (1) Preparation stage: The user puts the ingredients into the cooking chamber and starts the cooking function.

[0125] (2) Heating stage: At this time, the hot air component is turned on, the disturbance speed of the hot air component is set between 2500rpm-3500rpm, and the target temperature is set between 120℃-140℃.

[0126] (3) Medium temperature slow baking stage. At this time, the hot air component continues to work, the target temperature is maintained between 120℃-140℃, and the disturbance speed of the hot air component is set between 1000rpm-2000rpm until the food is cooked. This stage enters the next stage based on the cooking time. This stage mainly uses medium temperature and reduced speed to reduce the discharge of steam generated by the ingredients, so that the cooking chamber forms a medium temperature and low oxygen environment for baking, reducing the loss of oxygen-sensitive substances.

[0127] (4) Heating stage. At this time, the hot air component continues to work, the draft component is turned on, and fresh air is brought into the cooking chamber. The disturbance speed of the hot air component is set between 2500rpm and 3500rpm to accelerate the gas exchange in the cooking chamber, exhaust the internal steam and introduce external air to increase the oxygen content. The target temperature is set to 180℃. When the temperature reaches 180℃, it enters the next stage.

[0128] (5) High-temperature oxygen baking stage. At this time, the hot air component continues to work, the induced draft component is turned on, the target temperature is maintained at 180°C, the disturbance speed of the hot air component is 2000rpm-3000rpm, and the cooking time is 2min-5min. This stage enters the next stage based on the cooking time. This stage mainly uses the high temperature and high oxygen environment to achieve a rapid Maillard reaction to enhance the flavor and color of the food.

[0129] (6) Finish cooking.

[0130] Exemplarily, the cooking process is as follows: (1) Preparation stage: The user puts fresh small yellow croaker into the cooking cavity and starts the cooking function.

[0131] (2) Heating stage. At this time, the hot air component is turned on, the induced draft component is not working, the disturbance speed of the hot air component is set to 2500rpm, and the target temperature is set to 120℃. When the temperature reaches 120℃, it enters the next stage.

[0132] (3) Medium temperature slow baking stage. At this time, the hot air component continues to work, the induced draft component does not work, the target temperature is maintained at 120°C, and the disturbance speed of the hot air component is set to 1500rpm until the food is cooked. This stage enters the next stage based on the cooking time.

[0133] (4) Heating stage. At this time, the hot air component continues to work, and the draft component is turned on to bring fresh air into the cooking cavity. The disturbance speed of the hot air component is set to 3500rp to accelerate the gas exchange in the cooking cavity, remove internal steam and introduce external air to increase the oxygen content. The target temperature is set to 200℃. When the temperature reaches 200℃, it enters the next stage.

[0134] (5) High-temperature oxygen baking stage. At this time, the hot air component continues to work, the induced draft component is turned on, the target temperature is maintained at 200°C, the disturbance speed of the hot air component is 2000rpm, and the cooking time is 5 minutes. This stage will enter the next stage based on the cooking time.

[0135] (6) Finish cooking.

[0136] The embodiments of the present application can improve the flavor of cooked ingredients.

[0137] In some embodiments of the present application, optionally, the induced draft component includes an induced draft duct, a first end of the induced draft duct includes an air inlet connected to the external atmosphere of the cooking device, and a second end of the induced draft duct is connected to the cooking cavity; the step of adjusting the induced draft volume of the induced draft component to a second induced draft volume includes: the step of adjusting the induced draft volume of the induced draft component to a first induced draft volume includes: adjusting the opening of the air inlet to a first opening; wherein the first opening corresponds to the first induced draft volume; the step of adjusting the induced draft volume of the induced draft component to a second induced draft volume includes: adjusting the opening of the air inlet to a second opening; wherein the second opening corresponds to the second induced draft volume.

[0138] In this embodiment, the induced air duct is provided in the induced air assembly, and the induced air duct can connect the cooking cavity with the external space of the body of the cooking device. The first end of the induced air duct includes an air inlet, which is connected to the external atmosphere. The second end of the induced air duct is connected to the cooking cavity.

[0139] The opening of the air inlet of the induced draft duct is adjustable. Exemplarily, an expansion valve is provided at the air inlet, and the opening of the air inlet is adjusted by adjusting the opening of the expansion valve. By adjusting the opening of the air inlet, the induced draft volume of the induced draft assembly can be adjusted. Exemplarily, when the induced draft volume is adjusted to a first induced draft volume, the induced draft volume of the induced draft assembly is adjusted by adjusting the opening of the air inlet to a first opening corresponding to the first induced draft. Exemplarily, when the induced draft volume is adjusted to a second induced draft volume, the induced draft volume of the induced draft assembly is adjusted by adjusting the opening of the air inlet to a second opening corresponding to the second induced draft.

[0140] In some embodiments of the present application, optionally, Figure 4 , Figure 5 and Figure 6 The schematic diagram of the structure of the air induction assembly of some embodiments of the present application is shown. Figure 7The schematic diagram of the structure of the circulating air duct in some embodiments of the present application is shown as follows: Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, the induced air component 104 includes an induced air duct 1042, a first end of the induced air duct 1042 is connected to the external atmosphere of the cooking device 100, and a second end of the induced air duct 1042 is connected to the cooking cavity 102; the hot air component 106 includes a circulating air duct 1062, and the circulating air duct 1062 is located in the cooking cavity 102. The circulating air duct 1062 includes a first pipe segment 1064 and a second pipe segment 1066, the first pipe segment 1064 is connected to the cooking cavity 102, and the second pipe segment 1066 is connected to the second end of the induced air duct 1042, and the pipe diameter of the first pipe segment 1064 is larger than the pipe diameter of the second pipe segment 1066.

[0141] In this embodiment, the induced air duct 1042 is provided in the induced air assembly 104, and the induced air duct 1042 can connect the cooking cavity 102 with the external space of the body of the cooking device 100. The first end of the induced air duct 1042 is formed as an air inlet end, which is connected to the external atmosphere. The second end of the induced air duct 1042 is connected to the cooking cavity 102.

[0142] The hot air assembly 106 includes a circulating air duct 1062, and the circulating air duct 1062 is located in the cooking cavity 102. During the operation of the cooking device 100, the air in the cooking cavity 102 flows under the guidance of the hot air assembly 106, and the air flowing in the cooking cavity 102 enters the circulating air duct 1062 through the first pipe section 1064 of the circulating air duct 1062. The first pipe section 1064 is connected to the second pipe section 1066. Exemplarily, the complete circulating air duct 1062 includes two first pipe sections 1064 and one second pipe section 1066, and the two first pipe sections 1064 are connected to both ends of the second pipe section 1066, respectively.

[0143] The diameter of the second pipe section 1066 is smaller than that of the first pipe section 1064, and the second end of the induced air duct 1042 is connected to the second pipe section 1066. The air flowing in the cooking cavity 102 enters the circulation air duct 1062 through the first pipe section 1064. When the air flows into the second pipe section 1066, the diameter of the second pipe section 1066 becomes thinner, so the flow rate of the gas in the second pipe section 1066 becomes faster. Based on the Venturi effect, a significant negative pressure can be formed at the second pipe section 1066. At this time, a sufficient pressure difference can be formed at both ends of the induced air duct 1042, so that the induced air assembly 104 can introduce fresh air from the external atmospheric environment into the cooking cavity 102.

[0144] Exemplarily, the above-mentioned draft component is provided on an air fryer with a capacity of 5L. Put 250g of French fries in the 5L air fryer and then close the door. Set the cooking temperature to 180°C and the cooking time to 18min. The target wind speed of the hot air component is 1000rpm. After starting cooking, the draft component continues to introduce fresh air until the cooking is completed. Compared with not introducing fresh air under the same conditions, the acrylamide content generated by the cooking operation of this application is reduced from 417μg / kg to 256μg / kg.

[0145] Exemplarily, the above-mentioned air induced draft component is provided on an air fryer with a capacity of 5L. Put 250g of French fries in the 5L air fryer, and then close the door. Set the cooking temperature to 180°C and the cooking time to 18min. In the first 6min of the cooking operation, the target wind speed of the hot air component is 600rpm, and the cooking chamber heats up rapidly. In the last 12min of the cooking operation, the target wind speed of the hot air component is 2000rpm, and fresh air is continuously introduced until the end of cooking. Compared with not introducing fresh air under the same conditions, the acrylamide content generated by the cooking operation of this application is reduced from 417μg / kg to 215μg / kg.

[0146] The present application is based on the Venturi effect and the characteristics of the air frying system. The rotation of the hot air component inside the air fryer system is used to guide the air in the cooking cavity to form an airflow, so that the draft component can introduce external fresh air into the cooking cavity, thereby achieving the regulation of the oxygen content in the cooking cavity without setting up an additional power structure.

[0147] In some embodiments of the present application, optionally, the diameter of the first pipe section is R1, and the diameter of the second pipe section is R2, satisfying R1 / R2≥5.

[0148] In this embodiment, the tube diameter ratio of the first pipe section to the second pipe section is greater than or equal to 5, which can form an obvious negative pressure at the connection point between the second pipe section and the induced draft duct, so that the induced draft component can stably introduce external fresh air to achieve the regulation of the oxygen content in the cooking cavity.

[0149] In some embodiments of the present application, a control device for a cooking device is provided, wherein the cooking device includes a cooking cavity, an air induced draft component, and a hot air component, wherein the air induced draft component is used to introduce gas outside the cooking cavity into the cooking cavity, and the hot air component is used to heat the gas introduced into the cooking cavity and perform gas disturbance. Figure 8 The structure block diagram of the control device of the cooking device in some embodiments of the present application is shown as follows: Figure 8As shown, the control device 800 of the cooking device includes: a control module 802, which is used to control the cooking device to perform cooking operations, control the hot air component to start working, so as to heat the ingredients to be cooked in the cooking cavity, and introduce the gas outside the cooking cavity into the cooking cavity through the induced draft component; a determination module 804, which is used to determine the oxygen content in the cooking cavity; and an adjustment module 806, which is used to adjust the disturbance speed of the hot air component or the induced draft volume of the induced draft component according to the oxygen content.

[0150] In this embodiment, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air component. The cooking cavity is used to accommodate food. Take the air fryer as an example. The hot air component includes a fan and a heating tube. The fan guides air to flow through the heating tube and circulates in the cooking cavity, thereby transferring the heat generated by the heating tube to the cooking cavity, and performing air frying cooking on the food in the cooking cavity.

[0151] The cooking device also includes an air induction component, which can connect the cooking cavity with the atmospheric environment outside the cooking device. When the cooking device performs cooking operations, the air induction component can transport fresh air from the outside into the cooking cavity, and replace part of the internal air at the same time, so as to adjust the humidity, oxygen content and other indicators in the cooking cavity through the external air. The hot air component can also heat the gas introduced into the cooking cavity by the air induction component and perform gas disturbance on it, so that this part of the gas can flow in the cooking cavity at a certain flow rate and flow direction.

[0152] Exemplarily, the induced air component has an active induced air function. For example, the induced air component includes an induced air duct and a fan, and the induced air volume can be adjusted by adjusting the fan speed.

[0153] Exemplarily, the induced draft component is a passive induced draft component, which includes an induced draft duct and a valve component. The opening of the induced draft duct is adjusted by the valve component, thereby adjusting the induced draft volume.

[0154] Exemplarily, the induced draft component works in conjunction with the hot air component. One end of the induced draft duct of the induced draft component is located outside the cooking cavity, and the other end is located inside the cooking cavity. The hot air component guides the air in the cooking cavity to flow rapidly. Based on the characteristics of the fluid medium, during the flow of the fluid medium, the pressure in the area with a high flow rate is relatively low. Due to the existence of the circulating airflow, the pressure of the gas in the cooking cavity is relatively low when it flows through the connecting port of the induced draft duct compared to the gas pressure in the external environment. Under the action of the pressure difference, the fresh air from the outside will enter the induced draft duct and form a new air flow in the induced draft duct. The new air flow introduced from the outside will enter the cooking cavity through the induced draft component, merge into the internal circulating airflow, and discharge part of the internal air out of the cooking cavity. By adjusting the wind speed of the hot air component, the induced draft volume can be adjusted.

[0155] Taking the cooking equipment as an example, when the air fryer is performing the air frying cooking operation, the food will produce the Maillard reaction in a high temperature environment, and reducing sugars and amino acids will produce harmful substances such as acrylamide in the reaction path of the Strecker degradation reaction. Among them, taking acrylamide as an example, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0156] Acrylamide and other harmful substances will further oxidize to form flavor substances during the cooking process. In the early stage of food heating, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking chamber, which increases the pressure in the cooking chamber. The air in the cooking chamber escapes outward. This process will take away some oxygen, resulting in a decrease in the oxygen concentration in the cooking chamber. The decrease in oxygen concentration may lead to insufficient oxidation reaction of harmful substances such as acrylamide, resulting in the residue of harmful substances.

[0157] In view of the above problems, the present application estimates the real-time oxygen content in the cooking cavity according to the cooking process during the cooking operation performed by the cooking device. Exemplarily, the cooking device estimates the oxygen content according to cooking parameters, such as cooking time, cooking temperature, etc. Exemplarily, an oxygen sensor is provided in the cooking cavity, and the oxygen content is determined by the oxygen sensor reading.

[0158] After the cooking device starts to perform the cooking operation, the hot air component starts to work. On the one hand, it heats the food in the cooking cavity. On the other hand, it disturbs the gas flow in the cooking cavity to form a pressure difference at both ends of the induced draft component, thereby introducing the gas outside the cooking cavity into the cooking cavity through the induced draft component, realizing "ventilation" in the cooking cavity and increasing the oxygen content in the cooking cavity.

[0159] Exemplarily, the induced draft component is a passive induced draft component without power. The induced draft component is linked to the hot air component. Based on the Venturi principle, the greater the difference in air velocity at both ends of the induced draft component, the greater the difference in atmospheric pressure at both ends of the induced draft component. The hot air component can guide the air circulation in the cooking cavity, so the air velocity in the cooking cavity is positively correlated with the rotation speed of the hot air component.

[0160] Therefore, the greater the target speed of the hot air component, the greater the internal air flow rate, the greater the pressure difference at both ends of the induced draft component, the more air passes through the induced draft component, and the greater the induced draft volume. Conversely, the smaller the target speed of the hot air component, the smaller the internal air flow rate, the smaller the pressure difference at both ends of the induced draft component, the less air passes through the induced draft component, and the smaller the induced draft volume. By adjusting the target speed of the hot air component, the induced draft volume of the induced draft component can be adjusted.

[0161] The disturbance speed of the hot air component or the induced air volume of the induced air component is adjusted according to the oxygen content, or the induced air volume of the induced air component is changed by the disturbance speed of the hot air component, so as to adjust the oxygen content in the cooking cavity. For example, when it is determined that the oxygen content in the cooking cavity is low, the induced air volume of the induced air component is increased, so as to introduce more fresh air into the cooking cavity. When it is determined that the oxygen content in the cooking cavity is high, the induced air volume of the induced air component is appropriately reduced, so as to ensure that the temperature in the cooking cavity is not affected.

[0162] The present application sets an air induced component and, during the cooking process, utilizes the hot air component originally possessed by cooking equipment such as the air fryer to introduce external fresh air into the cooking cavity, thereby increasing the oxygen content of the air fryer during the cooking process, inhibiting the formation of harmful substances such as acrylamide, and ensuring the user's healthy eating habits. At the same time, ventilation in the air fryer cavity promotes the dehumidification effect in the cavity, making the food more crispy and delicious.

[0163] In some embodiments of the present application, a control device for a cooking device is provided. Fig. 9 The structure block diagram of the control device of the cooking device in some embodiments of the present application is shown as follows: Fig. 9 As shown, the control device 900 of the cooking device includes: a memory 902 for storing programs or instructions; a processor 904 for implementing the steps of the cooking device control method provided in any of the above embodiments when executing the programs or instructions, thereby achieving all technical effects. To avoid repetition, it will not be described here.

[0164] In some embodiments of the present application, a readable storage medium is provided, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above embodiments are implemented, thereby achieving all technical effects. To avoid repetition, it will not be repeated here.

[0165] In some embodiments of the present application, a cooking device is provided, including: a control device for the cooking device as provided in any of the above embodiments; and / or a readable storage medium as provided in any of the above embodiments, so that all technical effects can be achieved. To avoid repetition, no further description is given here.

[0166] The methods may be implemented in various ways according to specific features and / or example applications. For example, the methods may be implemented by a combination of hardware, firmware, and / or software. For example, in hardware implementation, the processor may be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other equipment units for performing the above functions, and / or combinations thereof.

[0167] A computer-readable storage medium may be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium may be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the above devices, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: a portable computer floppy disk, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM) or flash memory, a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital versatile disk (DVD), a memory card, a floppy disk, an encoding mechanical device (such as a punched card or a groove with a raised structure with instructions recorded thereon), and any suitable combination of the above devices. The computer-readable storage medium used herein should not be understood as a transmission signal itself, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagated through wave guides or other transmission media, or electrical signals transmitted through wires.

[0168] In the description of this application, the term "plurality" refers to two or more than two. Unless otherwise clearly defined, the terms "upper" and "lower" indicate positions or positional relationships based on the positions or positional relationships described in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on this application. The terms "connect", "install", "fixed", etc. should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0169] In the description of the present application, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0170] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a cooking cavity, an air induction component and a hot air component, wherein the air induction component is used to introduce gas outside the cooking cavity into the cooking cavity, and the hot air component is used to heat the gas introduced into the cooking cavity and perform gas disturbance; the control method comprises: Controlling the cooking device to perform a cooking operation, controlling the hot air component to start working, so as to heat the food to be cooked in the cooking cavity, and introducing the gas outside the cooking cavity into the cooking cavity through the air induction component; determining an oxygen content in the cooking chamber; The disturbance speed of the hot air component or the induced air volume of the induced air component is adjusted according to the oxygen content.

2. The control method according to claim 1, characterized in that: The step of determining the oxygen content in the cooking cavity comprises: Acquire the current cooking time of the cooking device performing the cooking operation; The oxygen content is determined based on a comparison result between the current cooking time and a time threshold.

3. The control method according to claim 2, characterized in that: The step of determining the oxygen content based on the comparison result between the current cooking time and the time threshold comprises: When the current cooking time is less than or equal to the time threshold, determining the oxygen content to be a first content; Alternatively, when the current cooking time is greater than the time threshold, the oxygen content is determined to be a second content; wherein the second content is lower than the first content.

4. The control method according to claim 1, characterized in that: The step of adjusting the disturbance speed of the hot air component or the air induced volume of the air induced component according to the oxygen content includes: Based on the oxygen content being the first content, adjusting the induced air volume of the induced air component to be the first induced air volume, or controlling the hot air component to be the first disturbance speed; Based on the oxygen content being the second content, adjusting the induced air volume of the induced air component to the second induced air volume, or controlling the hot air component to the second disturbance speed; The first content is higher than the second content, the first induced air volume is smaller than the second induced air volume, or the first disturbance speed is smaller than the second disturbance speed.

5. The control method according to claim 1, characterized in that: The step of controlling the hot air component to start working includes: Controlling the hot air assembly to heat the cooking cavity at a target rotation speed and a target heating power; The step of adjusting the disturbance speed of the hot air component or the induced air volume of the induced air component according to the oxygen content includes: The target rotation speed of the hot air component is adjusted according to the oxygen content; wherein the target rotation speed is positively correlated with the induced air volume of the induced air component.

6. The control method according to claim 5, characterized in that: After the step of controlling the hot air component to heat the cooking cavity at a target rotation speed and a target heating power, the method further includes: Adjusting the target heating power of the hot air component according to the oxygen content and the target rotation speed includes: Based on the oxygen content being a first content, controlling the target speed to be a first disturbance speed; Based on the oxygen content being the second content, controlling the target rotation speed to be the second disturbance speed, and the target heating power of the hot air component to be the first power; Based on the oxygen content being the second content and the target rotation speed being the second disturbance speed, controlling the target heating power of the hot air component to be the second power, and controlling the target rotation speed to be the third disturbance speed; Among them, the first content is higher than the second content, the first disturbance speed is greater than or equal to the third disturbance speed, the third disturbance speed is greater than the second disturbance speed, and the first power is less than the second power.

7. The control method according to claim 4, characterized in that: The air induction assembly includes an air induction duct, a first end of the air induction duct includes an air inlet communicating with the external atmosphere of the cooking device, and a second end of the air induction duct communicates with the cooking cavity; The step of adjusting the air volume of the air induced component to a first air volume comprises: Adjusting the opening of the air inlet to a first opening; wherein the first opening corresponds to the first induced air volume; The step of adjusting the air induced volume of the air induced component to a second air induced volume comprises: The opening of the air inlet is adjusted to a second opening; wherein the second opening corresponds to the second induced air volume.

8. The control method according to any one of claims 1 to 7, characterized in that: The air induction assembly includes an air induction duct, a first end of the air induction duct is in communication with the external atmosphere of the cooking device, and a second end of the air induction duct is in communication with the cooking cavity; The hot air assembly includes a circulating air duct, which is located in the cooking cavity. The circulating air duct includes a first pipe section and a second pipe section. The first pipe section is connected to the cooking cavity, and the second pipe section is connected to the second end of the air induced air duct. The diameter of the first pipe section is larger than the diameter of the second pipe section.

9. The control method according to claim 8, characterized in that: The diameter of the first pipe section is R1, and the diameter of the second pipe section is R2, satisfying R1 / R2≥5.

10. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, an air induction component and a hot air component, wherein the air induction component is used to introduce gas outside the cooking cavity into the cooking cavity, and the hot air component is used to heat the gas introduced into the cooking cavity and perform gas disturbance; the control device comprises: a control module, used to control the cooking device to perform cooking operations, control the hot air component to start working, so as to heat the food to be cooked in the cooking cavity, and introduce the gas outside the cooking cavity into the cooking cavity through the air induction component; a determination module, used to determine the oxygen content in the cooking cavity; The regulating module is used to regulate the disturbance speed of the hot air component or the induced air volume of the induced air component according to the oxygen content.

11. A control device for a cooking device, characterized in that: include: Memory, used to store programs or instructions; A processor, configured to implement the steps of the control method according to any one of claims 1 to 9 when executing the program or instruction.

12. A readable storage medium having a program or instruction stored thereon, characterized in that: When the program or instruction is executed by a processor, the steps of the control method according to any one of claims 1 to 9 are implemented.

13. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 10 or 11; and / or The readable storage medium as claimed in claim 12.

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