Control method and control device of air fryer and air fryer

Abstract

The invention relates to a control method and device of an air fryer and the air fryer. The control method of the air fryer comprises the following steps that after work is started, heating is conducted at the power P1 for T1 time, then heating is stopped, and whether water exists in a cooking cavity or not is judged according to the temperature rising speed beta of the cooking cavity of the air fryer; if it is judged that no water exists in the cooking cavity, the air fryer enters an air frying mode, and in the air frying mode, heating is conducted for T2 time at the power P1 for multiple times at intervals so that food can be fried in an air mode; if it is judged that water exists in the cooking cavity, the air fryer enters a cooking mode, and in the cooking mode, heating is conducted continuously so that food can be cooked. On the basis of adopting an I-H plate, the I-H plate with higher heat efficiency is utilized, and a cooking mode is ingeniously added under the condition that an air frying mode of the air fryer is reserved, so that the air fryer can not only realize air frying of food, but also realize cooking of food. Meanwhile, the bottom heating efficiency is improved, the upper surface and the lower surface of the air-fried food are more uniform, and the turnover-free effect is really achieved.

Description

Technical Field

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

[0002] With the improvement of people's living standards and the growing demand for cooking convenience and diversity, kitchen appliances are also continuing to develop and innovate. For example, the bottom heating method of existing air fryers mainly relies on heating tubes or heating plates.

[0003] However, in actual use, it was found that there are many problems: First, whether it is a heating tube or a heating plate, it often takes a long time for the heat to be transferred to the food, and the heating efficiency is low. Second, the heat distribution at the bottom of the heating tube or the heating plate is not completely uniform, which can easily lead to uneven heating of the bottom of the food; for example, when baking food, the bottom of the food near the center of the heating element may be overheated first, while the edge may not be fully heated. This often requires manual turning during the cooking process to ensure that both sides of the food are evenly heated, which increases the complexity of cooking and the difficulty of operation. Third, the heating method of existing air fryers is mainly designed to focus on dry heat cooking. Due to the limitations of its heating method and structure, it is difficult to provide sufficient steam and a stable steam environment, and cannot meet the needs of users who still want to steam and cook food.

[0004] Therefore, a new bottom heating structure and technology are urgently needed to overcome these problems. Summary of the invention

[0005] In order to overcome at least one of the defects of the prior art described above, according to one aspect of the present invention, a control method of an air fryer is provided, wherein the air fryer has an air frying mode and a cooking mode, and comprises an IH plate at the bottom, and comprises the following steps:

[0006] After starting to work, it first enters the preheating stage, heats at power P1 for T1 time and then stops heating. It determines whether there is water in the cooking cavity according to the heating rate β of the cooking cavity of the air fryer;

[0007] If it is determined that there is no water in the cooking cavity, the air fryer enters the air frying mode, in which the food is air-fried by heating at a power of P1 for a time interval of T2 multiple times;

[0008] If it is determined that there is water in the cooking cavity, the air fryer enters the steaming mode. In the steaming mode, it continues to heat to steam the food.

[0009] In one embodiment of the present application, the heating rate β includes heating N°C within T3 time;

[0010] When T3 / N≤1, it is judged that there is no water in the cooking cavity;

[0011] When T3 / N>1, it is determined that there is water in the cooking cavity.

[0012] In one embodiment of the present application, the range of the T3 time is: 5 seconds ≤ T3 ≤ 10 seconds.

[0013] In one embodiment of the present application, in the air frying mode, before performing multiple interval heating, there is a further step: when the temperature rise at the bottom of the pull-out bucket stops and drops.

[0014] In one embodiment of the present application, in the preheating stage, the range of the heating time T1 is: 2 seconds ≤ T2 ≤ 5 seconds;

[0015] And / or; in the air frying mode, the range of the heating time T2 is: 2 seconds ≤ T2 ≤ 5 seconds.

[0016] 6. A control method for an air fryer according to any one of claims 1 to 3, characterized in that in the air frying mode, after multiple interval cycle heating, the temperature is maintained at 160°C-220°C;

[0017] And / or; In the cooking mode, first heat with power P3, and when the temperature in the air fryer reaches 92°C, reduce the power.

[0018] According to another aspect of the present application, a control device for an air fryer is provided, comprising:

[0019] A memory device on which programs or instructions are stored;

[0020] A processing unit, when the processing unit executes the program or instruction, implements the steps of the control method of the air fryer as mentioned above.

[0021] According to another aspect of the present application, an air fryer is provided, comprising:

[0022] The top cover, inner cavity, middle frame, support plate and bottom cover are assembled from top to bottom;

[0023] The pull-out bucket is detachably arranged on the middle frame;

[0024] The NTC temperature sensing element is installed at the IH plate and passes through the support plate to contact the bottom of the pull-out bucket to measure the temperature of the bottom of the pull-out bucket;

[0025] The circuit board is electrically connected to the NTC temperature sensor and the IH disk;

[0026] A control device for an air fryer as described above.

[0027] In one embodiment of the present application, a heat dissipation fan is further included. The IH disk, the circuit board and the heat dissipation fan are assembled on the bottom cover, and the IH disk, the circuit board and the heat dissipation fan are arranged in sequence from top to bottom.

[0028] According to another aspect of the present application, a readable storage medium is provided, on which a program or instruction is stored. When a processing unit executes the program or instruction, the steps of the control method of the air fryer as described above are implemented.

[0029] In summary, the control method, control device and air fryer provided by the present invention have the following technical effects:

[0030] On the basis of adopting IH pan, the IH pan with higher thermal efficiency is used. While retaining the air frying mode of the air fryer, the steaming mode is also cleverly added, so that the air fryer can not only realize air frying, but also steaming and cooking. At the same time, the heating efficiency of the bottom is improved, and the upper and lower surfaces of the air-fried food are more uniform, truly achieving the effect of no flipping. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 A cross-sectional view of the internal structure of an air fryer according to an embodiment of the present invention;

[0032] Figure 2 The air fryer of the embodiment of the present invention is in a disassembled state;

[0033] Figure: 1-top cover, 2-inner cavity, 3-middle frame, 4-NTC temperature sensor, 5-support plate, 6-IH disk, 7-circuit board, 8-cooling fan, 9-bottom cover, 10-pull-out bucket. DETAILED DESCRIPTION

[0034] For better understanding and implementation, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention.

[0035] In the description of the present invention, it should be noted that the terms "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside" and "outside" etc. indicate directions or positional relationships based on the directions or positional relationships shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction. Therefore, they cannot be understood as limiting the present invention.

[0036] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0037] The embodiments of the present application provide a control method, a control device and an air fryer for an air fryer. In the actual development process of the air fryer, the applicant faced the problems of low heating efficiency, uneven heating and poor simultaneous steaming and cooking functions in the air fryer in the prior art, and improved the air fryer. Figure 1-Figure 2 Describe the improvements in detail.

[0038] Specifically, the embodiment of the first aspect of the present application provides a control method for an air fryer, wherein the air fryer has an air frying mode and a cooking mode, and specifically includes an IH plate 6 located at the bottom, and specifically includes the following steps:

[0039] After starting to work, it first enters the preheating stage, heats at power P1 for T1 time and then stops heating. It determines whether there is water in the cooking cavity according to the heating rate β of the cooking cavity of the air fryer;

[0040] If it is determined that there is no water in the cooking cavity, the air fryer enters the air frying mode. In the air frying mode, the food is air-fried for several times at a power of P1 for a time interval of T1.

[0041] If it is determined that there is water in the cooking cavity, the air fryer enters the steaming mode. In the steaming mode, it continues to heat to steam the food.

[0042] The specific working principle is as follows: when the air fryer starts working, it first uses the IH plate 6 at the bottom to heat for T1 time. Since water has a large specific heat capacity, during the heating process, if there is water in the cooking cavity, the water will absorb a lot of heat and heat up, which will make the overall heating speed of the cooking cavity relatively slow; if there is no water in the cooking cavity, the heating speed of the cooking cavity will be faster. By monitoring the heating speed β of the cooking cavity and comparing it with the preset threshold, it can be determined whether there is water in the cooking cavity.

[0043] If it is determined that there is no water in the cooking cavity, the air fryer enters the air frying mode. In the air frying mode, multiple interval heating methods are adopted, that is, heating is stopped for a period of time after each heating time T2. During the heating stage, the IH plate 6 quickly generates heat, and the heat is transferred to the food in the cooking cavity by heat conduction and heat radiation, so that the water on the surface of the food evaporates quickly, forming a crispy crust similar to fried food. During the heating stop stage, on the one hand, the heat inside the food can continue to be conducted to the surface, so that the food is heated more evenly; on the other hand, it can also prevent the food from being over-dried or burnt due to continuous high temperature. This interval heating method can simulate the heat transfer and food change process in the traditional frying process, while reducing the use of oil and fat, and achieving a relatively healthy "air frying" cooking effect.

[0044] When it is determined that there is water in the cooking cavity, the air fryer enters the steaming mode. At this time, the IH plate 6 continues to heat, causing the water in the cooking cavity to boil rapidly and produce a large amount of steam. The steam diffuses in the cooking cavity, transferring heat evenly to the food, so that the food is gradually cooked under the action of high-temperature steam. Since the IH plate 6 can quickly and evenly heat the water at the bottom, compared with the traditional bottom heating method, it can generate sufficient steam faster and can better maintain the temperature and pressure stability of the steam, thereby ensuring that the food can be heated evenly, the steamed food tastes better, and the nutrients can be better retained.

[0045] In this regard, the air fryer integrates two modes: air frying and steaming. It can automatically switch to the corresponding cooking mode through a simple initial heating judgment, meeting the diverse cooking needs of users. Users no longer need to purchase different kitchen appliances for different cooking methods, saving kitchen space and purchase costs. For example, when making fried chicken nuggets, users can use the air frying mode to obtain a low-fat and crispy taste; when making steamed fish or steamed buns, they can switch to the steaming mode to easily complete steaming and cooking.

[0046] Among them, the heating rate of the cooking cavity is used to determine whether there is water. This judgment method is simple and effective, and can quickly and accurately determine the cooking mode, avoiding energy waste or cooking failure caused by misjudgment. In the air frying mode, the interval heating method can reduce unnecessary energy consumption while ensuring the cooking effect of food compared to the traditional continuous heating air fryer. Because during the period when heating is stopped, the IH plate 6 does not need to continuously consume electrical energy, and the heat inside the food is still being conducted and diffused, which improves the utilization rate of energy. In the steaming mode, the rapid heating ability of the IH plate 6 enables rapid steam generation, shortens the cooking time, and also improves energy efficiency. In addition, since the steam generation is sufficient and uniform, the energy wasted due to repeated steaming of food caused by uneven heating is reduced.

[0047] Moreover, in the air frying mode, the interval heating helps to achieve a more even heating of the food from top to bottom, truly achieving the effect of not turning over. The crispy crust formed on the surface of the food when heated can better lock the internal moisture and nutrients, making the fried food crispy on the outside and tender on the inside. In the steaming mode, the stable and sufficient steam environment can heat the food evenly, avoiding local overheating or undercooking. Whether it is steaming fish to make the fish tender and juicy with a delicious taste, or steaming vegetables to maintain the color and nutrition of the vegetables, it all benefits from this good steam generation and heating uniformity, thereby improving the overall cooking quality.

[0048] In order to better understand the inventive concept of this application, the entire research and development idea is briefly described:

[0049] Since in the prior art, heating tubes or heating plates are usually used for heating, there are problems such as low heating efficiency, uneven heating, and difficulty in taking into account the steaming function at the same time. In this regard, the present application specifically uses an IH plate 6 to replace the heating tubes or heating plates in the prior art.

[0050] Since the IH plate 6 specifically adopts IH technology (Inductance Heating, i.e. electromagnetic heating technology), when an alternating current passes through the coil in the IH plate 6 to generate an alternating magnetic field, an induced current (eddy current) will be generated at the bottom of the pull-out bucket 10 located in the magnetic field. Due to the resistance of the bottom of the pull-out bucket 10 itself, the eddy current will cause the bottom of the pull-out bucket 10 to heat up rapidly. Compared with traditional heating tubes and heating plates, the IH plate 6 directly generates heat at the bottom of the pull-out bucket 10, reducing the loss in the heat transfer process. For example, when the heating tube or heating plate is heated, the heat needs to be transferred from the heating element to the bottom of the pull-out bucket 10 first, and then to the food. In this process, part of the heat will be dissipated through media such as air and pot body materials. The electromagnetic induction heating method of the IH plate 6 allows heat to be generated almost directly at the bottom of the pull-out bucket 10, with a shorter energy transfer path and higher thermal efficiency.

[0051] Moreover, the alternating magnetic field generated by the IH disk 6 can cover the bottom of the pot relatively evenly, because electromagnetic induction generates eddy currents within the entire bottom range of the pull-out bucket 10. As long as the magnetic field is evenly distributed, the bottom of the pull-out bucket 10 can be evenly heated. In contrast, when the heating tube is heated, the temperature of the area near the heating tube will be higher, and the temperature of the area far away from the heating tube will be lower, which is prone to uneven heating. Although the heating disk can alleviate the problem of uneven heating to a certain extent, its heating uniformity is still not as good as that of the IH disk 6 due to the winding method of the resistance wire and the loss during heat conduction. For example, when baking large pieces of food, an air fryer using the IH disk 6 can ensure that all parts of the bottom of the food receive uniform heat, avoiding the phenomenon that some parts are burnt while other parts are not yet cooked through.

[0052] This uniform heating feature significantly improves the cooking quality. In the steaming mode, the uniform bottom heating can heat the water evenly in the bottom of the pull-out bucket 10, creating a stable steam environment, ensuring that the food can be wrapped in steam in all directions, thereby achieving uniform steaming. In the air frying mode, the uniform bottom heating combined with the appropriate heating control strategy can heat the bottom of the food evenly, reduce the difference in food taste caused by uneven heating, achieve a true no-flipping effect, make the overall taste of the food more consistent, and make the effect of crispy on the outside and tender on the inside more ideal.

[0053] Therefore, on the basis of adopting the IH plate 6, the IH plate 6 with higher thermal efficiency is used, and the air frying mode of the air fryer is retained, and the steaming mode is cleverly added, so that the air fryer can not only realize air frying of food, but also steaming and cooking of food. At the same time, the bottom heating efficiency is also improved, and the upper and lower surfaces of the air-fried food are more uniform, truly achieving the effect of no flipping. More importantly, before entering the air frying mode or the steaming mode, a pre-heating stage is creatively set up to judge whether there is water in the cooking cavity through the heating rate β of the cooking cavity of the air fryer to avoid the problem of dry burning, and it has an anti-dry burning function.

[0054] Specifically, the heating time T2 in the air frying mode can be set according to the actual situation. Since different ingredients have different absorption and reaction speeds to heat during the cooking process, for example, for thinner ingredients with low water content such as potato chips, a shorter heating time T2 may be sufficient to achieve the ideal air frying effect, quickly forming a crispy taste and avoiding overheating and burning; while for thicker or higher water content ingredients such as bone-in meat, a longer T2 is required in the air frying mode to ensure that the heat can fully penetrate the interior of the ingredients, making them cooked thoroughly and the surface golden and crispy. In this regard, by being able to set the heating time T2 according to the actual situation, the air fryer can be widely used in the cooking of various ingredients, greatly enriching the range of dishes that users can make.

[0055] Moreover, in the air-frying mode, a reasonable setting of the heating time T2 can ensure that the cooking effect is achieved without wasting electricity due to too long heating time. For simple air-fried snacks, a shorter heating time T2 can complete the cooking; and for air-frying large ingredients, appropriately extending the heating time T2 and accurately controlling its duration can also maximize the use of energy while ensuring that the food is cooked thoroughly, improve energy utilization efficiency, and reduce the user's electricity costs.

[0056] Specifically, in order to realize the setting of different heating time T2 in the air frying mode, a microcontroller (MCU-Micro Control Unit) can be set in the control circuit of the air fryer, and the microcontroller (MCU) can pre-store the heating time T2 parameters corresponding to different ingredients. These parameters can be stored in the internal storage unit of the MCU and set by programming. For example, for French fries, the heating time T2 can be set to 8 seconds each time, and this parameter is stored in a specific address unit of the flash memory in digital form. When the user selects the mode of cooking French fries, the MCU reads this parameter from the storage unit and uses it as the basis for heating control.

[0057] In addition, the MCU is equipped with a timer module for precise time control. In the air frying mode, when a heating cycle starts, the timer starts counting. Taking the French fries cooking mentioned above as an example, the timer starts counting from 0. When the count reaches 8 seconds, the MCU receives an interrupt signal from the timer and then controls the IH plate 6 to stop heating. Then, the MCU can start the timer again according to a preset interval time (for example, 5 seconds) to control the start time of the next heating cycle, and the cycle can achieve precise control of the T2 time.

[0058] More specifically, in the pre-heating stage, heating is stopped after heating for T1 time with power P1. In this way, whether there is water in the cavity can be accurately judged according to the heating rate of the cooking cavity. Because water has a large specific heat capacity, under the same heating power and time, the heating rate of the cooking cavity with water will be slower than that without water. For example, when the heating power P1 is a certain value (such as 300W) and the heating time T1 is 2 seconds, if there is water in the cooking cavity, the temperature may only rise by about 5°C within 10 seconds after the heating is stopped; if there is no water, the temperature may rise by about 10°C. Through this obvious difference in temperature change, it is possible to accurately judge whether there is water in the cooking cavity, thereby providing a reliable basis for the subsequent correct switching to air frying mode or steaming mode.

[0059] Moreover, the short heating and stopping heating process helps to reduce the influence of other interference factors on the judgment. For example, at the beginning of heating, the initial temperature of the cooking utensil itself may have a certain influence on the heating rate, but by setting a fixed power P1 and time T1, and observing the temperature change trend after heating, the interference of the initial temperature can be eliminated to a certain extent. In addition, the differences in the thermal properties of some ingredients themselves (such as the specific heat capacity and thermal conductivity of different ingredients) can also be better distinguished from the temperature changes caused by the presence or absence of water under this method of short-term heating and observation of temperature changes, thereby improving the accuracy of judgment.

[0060] More specifically, in the air frying mode, the food is heated for a time T2 at intervals of power P2 multiple times. This alternating heating and stopping of heating allows the upper and lower parts of the food as well as the center and edge parts to have enough time to absorb and conduct heat, thereby achieving uniform heating. For example, the food can be air-fried in a cycle of heating for 2 seconds at 300W power P2 and stopping heating for 5 seconds. Alternatively, the heating time can be adjusted according to the actual situation of other foods.

[0061] Specifically, in the air frying mode, after multiple interval cycle heating, the temperature is maintained at 200°C. Since 200°C is a relatively high cooking temperature, it can speed up the cooking of food. After the previous interval cycle heating, the food already has a certain cooking foundation, and maintaining this high temperature can make the food reach the ideal cooking state faster. For example, compared with long-term cooking at a lower temperature, the total cooking time of air-fried food at a constant temperature of 200°C may be shortened by 30%-50%, which is for busy users. Enjoy delicious food more quickly.

[0062] In addition, high temperature can make the Maillard reaction on the surface of food more complete. The Maillard reaction is a series of complex chemical reactions that occur when food is heated, which can produce rich aroma and attractive color. At a constant temperature of 200℃, the Maillard reaction can occur better on the surface of food, making the air-fried food golden in color and fragrant. For example, at this temperature, air-fried meat will form a beautiful caramel-colored crust on the surface, while exuding a rich barbecue aroma, improving the cooking quality.

[0063] Of course, in some other embodiments, in the air frying mode, after multiple intervals of cyclic heating, the temperature can be maintained in the range of 160°C-220°C, for example, 160°C, 170°C, 180°C, 190°C, 210°C or 220°C.

[0064] 160℃ is a relatively mild air-frying temperature, which is suitable for some temperature-sensitive ingredients or foods that require a long cooking time. For example, when air-frying some foods that contain more probiotics, such as fermented yogurt cubes, 160℃ can make the surface of the yogurt cubes slightly dry without destroying the activity of the probiotics, forming a soft candy-like taste. For some ingredients that require low-temperature slow frying, such as a whole quail or small poultry, 160℃ can allow the heat to slowly penetrate into the food to ensure that it is cooked through, while avoiding premature discoloration and burning on the surface. Therefore, it is suitable for air frying some nuts, such as cashews, almonds, etc.

[0065] For some delicate or easy-to-cook ingredients, 180℃ is a good choice. For example, when air-frying some thin slices of food, such as crackers and seaweed flakes, 180℃ can make them gradually dry and crisp at a relatively mild temperature. This temperature allows the moisture inside the food to evaporate slowly, avoiding the situation where the surface is quickly burnt due to excessive temperature while the inside is not completely dry. When air-frying some small seafood, such as dried shrimps and small dried fish, 180℃ can also well preserve their nutrients, while making the seafood meat firm and chewy, and can maintain the color of the food so that it will not change color seriously due to high temperature.

[0066] 220℃ is a relatively high temperature, which can quickly dehydrate the surface of food and form a crispy crust. This temperature is very effective for some foods that need to quickly lock in internal moisture and have a crispy outer skin. For example, when air-frying chicken wings, 220℃ can form a golden and crispy outer skin on the surface of the chicken wings in a relatively short time. At the same time, due to the relatively short cooking time, the moisture inside the chicken wings can be well locked, making the chicken wings crispy on the outside and tender on the inside. For some foods that contain a lot of fat, such as pork belly slices, this temperature can make the fat seep out quickly and form a crispy taste on the surface of the food, while the meat inside remains tender under the nourishment of the fat.

[0067] Also specifically, the range of heating time T2 is: 2 seconds ≤ T2 ≤ 5 seconds. When the range of T2 is set to 2 seconds-5 seconds, during each heating process, the surface of the food will not be overly burnt due to prolonged contact with high temperature. In the air frying mode of the air fryer, heat is mainly transferred from the heating source at the bottom to the bottom of the food, and then gradually conducted to the inside. If T2 is too long, the surface of the food absorbs too much heat, and the moisture will evaporate quickly, causing the surface to become dry and even burnt. For example, when air-frying French fries, if T2 exceeds 5 seconds, the sugar on the surface of the French fries may be over-caramelized, making the French fries too dark in color and bitter in taste. Controlling T2 within this range allows the moisture on the surface of the food to evaporate moderately while maintaining the internal moisture and nutrients, so that the food achieves an ideal crispy taste.

[0068] More specifically, in the preheating stage, the range of the heating time T1 is: 2 seconds ≤ T2 ≤ 5 seconds. When T1 is in the range of 2 seconds to 5 seconds, it is more suitable for judging whether there is water in the cooking cavity. Since water has a large specific heat capacity, it absorbs more heat during the heating process, making the heating rate of the cooking cavity relatively slow. If the T1 time is too short, such as less than 2 seconds, it may not produce enough temperature changes to effectively distinguish between the presence of water and the absence of water, because the temperature rise at this time may be mainly affected by the thermal inertia of the cooking utensil itself or the uneven local heat. If T1 is too long, more than 5 seconds, on the one hand, it will extend the pre-cooking preparation time, and on the other hand, the temperature change may become complicated due to the characteristics of the ingredients or cooking utensils themselves (such as the ingredients begin to dehydrate, the cooking utensils dissipate heat, etc.), interfering with the judgment of whether there is water.

[0069] Also specifically, the heating rate β includes a temperature increase of N°C within a time T3;

[0070] When T3 / N≤1, it is judged that there is no water in the cooking cavity;

[0071] When T3 / N>1, it is determined that there is water in the cooking cavity.

[0072] In order to accurately judge the state of the cooking cavity, by setting the quantitative standard of the heating rate β, that is, the temperature rise of N°C within the T3 time, a clear and quantifiable basis for judgment can be provided. Compared with relying solely on experience or vague perception of temperature changes, this method greatly improves the accuracy of judging whether there is water in the cooking cavity. For example, in actual cooking scenarios, the temperature change of the cooking cavity of the air fryer during the heating process may be affected by many factors, such as ambient temperature, initial temperature of ingredients, etc. Through the clear T3 / N ratio judgment, these interference factors can be filtered more accurately to accurately judge the presence or absence of water.

[0073] Moreover, whether it is air frying mode or steaming mode, accurately judging whether there is water in the cooking cavity is the key first step. This judgment standard of the heating rate β can serve the switching between the two cooking modes well. When users frequently switch cooking modes or try new cooking combinations (such as air frying and then steaming the same batch of ingredients), this judgment method can quickly and accurately provide the device with status information in the cooking cavity, so that the air fryer can adjust the heating strategy in time to meet the needs of different cooking stages.

[0074] In this regard, cooking efficiency and user experience can also be improved. For example, if there is no accurate judgment method, the air fryer may start the wrong cooking mode due to misjudgment of whether there is water in the cooking cavity. For example, if the presence of water is misjudged as no water, the air frying mode is started, which may cause cooking failure and the mode needs to be readjusted and cooked again, which will undoubtedly waste a lot of time. Through accurate judgment of the heating rate β, this situation can be effectively avoided, so that cooking can be started directly in the correct mode, improving cooking efficiency.

[0075] In order to better understand the judgment of the heating rate β, an example is given:

[0076] Assume that the power P1 of the air fryer is set to 300W, and heating starts in the judgment stage. If there is no water in the cooking cavity, for example, there are only some dry bread slices in it. Heating at 300W power for 2 seconds and then stop heating. Since there is no water to absorb a lot of heat, the temperature of the cooking cavity will rise rapidly. T3 can be set to 10 seconds. If the temperature rises by 10°C within 10 seconds after stopping heating, the heating rate β is calculated at this time, T3 / N=10 / 10=1, so it can be judged that there is no water in the cooking cavity, and the air fryer can smoothly enter the air frying mode to air fry the bread slices.

[0077] Or, for an air fryer with the same power P1 of 300W, if there is more water in the cooking cavity, the water will absorb a lot of heat during the heating process, causing the temperature of the cooking cavity to rise slowly. In 10 seconds, the temperature may only rise by 5°C. At this time, the temperature rise rate β is calculated, T3 / N=10 / 5=2>1, so it can be judged that there is water in the cooking cavity, and the air fryer enters the steaming mode and starts to steam the food.

[0078] Specifically, the range of T3 time is: 5 seconds ≤ T3 ≤ 10 seconds. Such a setting can effectively avoid misjudgment caused by too short a time. By setting T3 to 5 seconds-10 seconds, there is enough time for the heat to be relatively evenly distributed in the cooking cavity, so that the temperature change can more truly reflect whether there is water in the cooking cavity, thereby improving the accuracy of the judgment.

[0079] Moreover, by controlling T3 within the range of 5 seconds to 10 seconds, it is possible to determine whether there is water in the cooking cavity in a relatively short time. Compared with a method without a time limit or using a too long judgment time, this method can determine the cooking mode (air frying mode or steaming mode) more quickly, thereby reducing the time spent on the judgment link in the early stage of cooking.

[0080] More specifically, in the cooking mode, heating is first performed with a power of P3, and when the temperature in the air fryer reaches 92°C, the power is reduced.

[0081] At the beginning of the steaming mode, heating is performed at power P3, such as full power, for example, within the power range of 1200W-1500W. This relatively high power can quickly heat up and boil the water at the bottom of the cooking chamber. After reaching the boiling point, water will vaporize in large quantities to produce steam, and steam is the key medium for steaming food. For example, a higher power P3 can quickly heat water from room temperature to 100°C (under standard atmospheric pressure) in a short period of time, accelerating the process of steam generation. This is for foods that need to be cooked in an environment full of steam, such as steamed fish, steamed buns, etc., so that they can be surrounded by steam faster and start the steaming process.

[0082] When the temperature in the air fryer reaches 92°C, lowering the power, for example to 500W, is an effective temperature control strategy. During the cooking process, continuously maintaining high power may cause the temperature in the pot to be too high, causing the food to be overcooked. For example, for some delicate ingredients, such as steamed egg custard, if it is heated at high power all the time, the surface of the egg custard may become honeycombed and the inside may become overcooked. By reducing the power, the temperature in the pot can be stabilized within a suitable range to prevent the food from being damaged by excessive temperature.

[0083] In this regard, the power control method of first high power P3 and then reducing it can reasonably utilize energy according to the different stages of the cooking process. In the early stage of cooking, steam needs to be generated quickly. At this time, the high power P3 can quickly provide enough heat to boil the water. Although the power is high in this stage, the time is relatively short and it will not consume too much energy. When the temperature reaches 92°C, the power is reduced to P4. Because enough steam has been generated at this time, the food mainly relies on the heat of steam for cooking. The lower power P4 can maintain this cooking process, avoiding the energy waste caused by using high power throughout the cooking process.

[0084] In summary, in order to better understand the present application, the following examples are given:

[0085] After starting work, it can heat at 300W power P1 for 2 seconds and then stop heating. At this time, it is judged whether there is water in the pull-out bucket 10 based on the temperature rise rate of the bottom of the pull-out bucket 10 (that is, if the temperature rises by 10°C within 10 seconds, it is considered that there is no water in the pot).

[0086] If it is determined that there is no water in the pot, the dry frying mode is entered, that is, the dry-burning constant temperature stage is entered. When the bottom of the pull-out bucket 10 stops heating and drops, the heating is stopped after 2 seconds at a power of 300W P2, and this cycle is repeated until the bottom temperature of the pot is maintained at 200°C.

[0087] If it is determined that there is water in the pot, the cooking stage is entered and heating is performed at full power, such as 1200W-1500W; when the bottom temperature of the pull-out bucket 10 reaches 92°C, the heating power is reduced to 500W.

[0088] It can be seen that in the air frying mode, before the cyclic interval heating is performed, there is another step, that is, when the temperature rise of the bottom of the pull-out barrel 10 stops and decreases,

[0089] In the air frying mode, cyclic interval heating is performed only when the temperature of the bottom of the pull-out barrel 10 stops rising and drops. This is to prevent the bottom of the food from being continuously heated and causing the surface to be excessively burnt. Because during the heating process, the heat is transferred from the bottom of the barrel to the bottom of the food, and then gradually diffuses to the inside and surface of the food. If the heating continues, too much heat will accumulate at the bottom of the food, and the moisture on the surface will evaporate quickly, making the surface dry and hard or even burnt. When the temperature at the bottom of the barrel begins to drop, it means that the bottom of the food has absorbed a certain amount of heat. At this time, stop heating to allow time for the heat to be transferred to the inside and surface of the food, so that the food can be heated more evenly.

[0090] Furthermore, when the temperature of the bottom of the pull-out barrel 10 drops, it means that heat has begun to be conducted inside the food. Interval heating at this time can make the heat distribution inside the food more uniform. After the heating stops, the temperature difference inside the food will cause the heat to naturally conduct from the bottom with a higher temperature to the center and the top. For thicker foods, such as meat with bones, this natural conduction of heat is particularly important. Through such cyclic interval heating, it can be ensured that the part of the meat close to the bone can also be fully heated, so that the whole food can reach the ideal cooking state.

[0091] The embodiment of the second aspect of the present application provides a control device for an air fryer, comprising:

[0092] A memory device on which programs or instructions are stored;

[0093] The processing unit, when executing the program or instruction, implements the control method of the air fryer described above, can also improve the heating efficiency of the bottom, make the food more evenly cooked from top to bottom during air frying, truly achieve the effect of not turning over, and can also achieve steaming and cooking of food. Since the control device of the air fryer provided by the present application includes a processing unit capable of executing the control method provided by any technical solution of the first aspect embodiment, the control device of the air fryer provided by the present application has all the beneficial effects of the control method of any technical solution of the first aspect embodiment of the present application, which will not be repeated here.

[0094] The third aspect of the present application provides an air fryer, comprising:

[0095] The top cover 1, the inner cavity 2, the middle frame 3, the support plate 5 and the bottom cover 9 are assembled in sequence from top to bottom;

[0096] The pull-out bucket 10 is detachably arranged at the middle frame 3;

[0097] The NTC temperature sensing element 4 is mounted on the IH plate 6 and passes through the support plate 5 to contact the bottom of the pull-out bucket 10 to measure the temperature of the bottom of the pull-out bucket 10;

[0098] The circuit board 7 is electrically connected to the NTC temperature sensing element 4 and the IH disk 6;

[0099] A control device for an air fryer as described above.

[0100] It can be seen that the air fryer adopts a layered structure of top cover 1, inner cavity 2, middle frame 3, support plate 5 and bottom cover 9, which are assembled from top to bottom. Each component has a clear division of labor and is well organized, making the assembly process simpler and more orderly. In the production process, such a structure is convenient for workers to assemble in sequence, improve production efficiency, reduce assembly difficulty and error probability. For after-sales maintenance, once a component fails, it can also be relatively easy to locate and disassemble the corresponding module for repair or replacement, reducing maintenance time and cost.

[0101] The pull-out bucket 10 is detachably arranged at the middle frame 3, which brings great convenience to the user. Before cooking, the user can easily pull out the pull-out bucket 10 to place food, clean it, or pre-treat the cooking space in the pull-out bucket 10 (such as applying a small amount of cooking oil, etc.). After cooking, the pull-out bucket 10 can be easily pulled out to take out the food, and it is convenient to clean the pull-out bucket 10 separately, avoiding the problem that the interior of the entire air fryer is difficult to clean, and maintaining a hygienic cooking environment.

[0102] The NTC temperature sensing element 4 is mounted on the IH plate 6 and passes through the support plate 5 to contact the bottom of the pull-out bucket 10. This layout enables it to directly measure the temperature of the bottom of the pull-out bucket 10, and the temperature of the bottom of the bucket is closely related to the heating condition of the bottom of the food. NTC (Negative Temperature Coefficient) thermistors have the characteristic that the resistance value decreases as the temperature increases. They are highly sensitive to temperature changes and can accurately sense subtle changes in the temperature of the bottom of the bucket. In the cooking process, whether it is air frying mode or steaming mode, accurate temperature monitoring is the key. The NTC temperature sensing element 4 can be used to grasp the temperature of the bottom of the bucket in real time, and then accurately judge the heating state of the food, providing a reliable basis for adjusting the heating strategy, helping to achieve precise cooking and allowing the food to achieve the ideal taste and degree of doneness.

[0103] In combination with the above-mentioned air fryer control device, the NTC temperature sensing element 4 feeds back the measured temperature data to the circuit board 7 in real time, and the circuit board 7 then accurately adjusts the parameters such as the heating power and heating time of the IH plate 6 according to the preset cooking program and the received temperature information. For example, in the air frying mode, if the NTC temperature sensing element 4 detects that the temperature at the bottom of the barrel rises too fast and approaches the critical value that may cause the food to burn, the circuit board 7 can adjust the power of the IH plate 6 in time or suspend heating for a period of time to avoid excessive heating of the food; in the steaming mode, when the temperature at the bottom of the barrel reaches a certain level, such as close to 92°C, the circuit board 7 can reduce the power P3 according to the control logic, so as to achieve fine control of the steaming process, ensure that the food is cooked in a suitable temperature environment, and improve the cooking quality.

[0104] In addition, the air fryer also includes a control device for the air fryer as provided by any technical solution of the second aspect of the present application. Since the air fryer provided by the present application includes a control device capable of implementing the control method provided by any technical solution of the second aspect of the present application, the air fryer provided by the present application has all the beneficial effects of the control method of any technical solution of the first aspect of the present application, which will not be repeated here.

[0105] More specifically, the controlled fryer further comprises a cooling fan 8, and the IH plate 6, the circuit board 7 and the cooling fan 8 are assembled on the bottom cover 9, and the IH plate 6, the circuit board 7 and the cooling fan 8 are arranged in sequence from top to bottom.

[0106] The IH disk 6, circuit board 7 and cooling fan 8 are arranged on the bottom cover 9 from top to bottom, forming a more scientific heat dissipation channel structure. The IH disk 6 will generate a lot of heat during operation. Since it is located at the top, the heat generated will naturally diffuse upward and around, and the circuit board 7 immediately below will also generate a certain amount of heat during operation, and the heat will also be transferred to the surroundings. The cooling fan 8 is located at the bottom and can accelerate the flow of air during operation. The cold air enters from the bottom and will first directly contact the cooling fan 8, and then pass through the circuit board 7 and the IH disk 6 in turn upward along the direction of the airflow, quickly taking away the heat generated by them, forming a smooth and efficient heat dissipation path, maximizing the overall heat dissipation efficiency, and effectively preventing heat from accumulating inside the device.

[0107] In addition, the IH plate 6, the circuit board 7 and the cooling fan 8 are all assembled on the bottom cover 9, realizing an integrated design and effectively utilizing the space of the bottom cover 9. Compared with arranging these components in different positions of the air fryer in a dispersed manner, this centralized layout makes the internal space more regular, reduces unnecessary space waste, and makes the overall structure of the air fryer more compact. Under the limited product dimensions, more space can be freed up for other components (such as the pull-out bucket 10, the inner cavity 2, etc.), which helps to realize the miniaturization design of the overall structure of the air fryer, making it convenient for users to place and store it in the kitchen, and also reduces the production cost to a certain extent, because the compact structure can reduce the use of raw materials and the complexity of assembly.

[0108] The embodiment of the fourth aspect of the present application provides a readable storage medium on which a program or instruction is stored. When the processing unit executes the program or instruction, the steps of the above-mentioned air fryer control method are implemented.

[0109] The program code for implementing the control method of the wireless transmission node of the present application can be written in any combination of one or more programming languages. These program codes can be provided to a processor or controller of a general-purpose computer, a special-purpose computer or other programmable data processing device, so that when the program code is executed by the processor or controller, the functions / operations specified in the flow chart and / or block diagram are implemented. The program code can be executed entirely on the machine, partially on the machine, partially on the machine as a stand-alone software package and partially on a remote machine, or entirely on a remote machine or electronic device.

[0110] In the context of the present application, a machine-readable medium may be a tangible medium that may contain or store a program for use by or in conjunction with an instruction execution system, device, or equipment. A machine-readable medium may be a machine-readable signal medium or a machine-readable storage medium. A machine-readable medium may include, but is not limited to, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, device, or equipment, or any suitable combination of the foregoing. A more specific example of a machine-readable storage medium may include an electrical connection based on one or more lines, a portable computer disk, a hard disk, a random access memory, a read-only memory, an erasable programmable read-only memory, an optical fiber, a portable compact disk read-only memory, an optical storage device, a magnetic storage device, or any suitable combination of the foregoing.

[0111] The technical means disclosed in the scheme of the present invention are not limited to the technical means disclosed in the above-mentioned implementation mode, but also include technical schemes composed of any combination of the above-mentioned technical features. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications are also regarded as the protection scope of the present invention.

Claims

1. A control method for an air fryer, characterized in that: The air fryer has an air frying mode and a steaming mode, and comprises an IH plate (6) located at the bottom, and comprises the following steps: After starting to work, it first enters the preheating stage, heats at power P1 for T1 time and then stops heating. It determines whether there is water in the cooking cavity according to the heating rate β of the cooking cavity of the air fryer; If it is determined that there is no water in the cooking cavity, the air fryer enters the air frying mode, in which the food is air-fried for multiple times at a power of P1 for a time interval of T2; If it is determined that there is water in the cooking cavity, the air fryer enters the steaming mode. In the steaming mode, it continues to heat to steam the food.

2. The control method of an air fryer according to claim 1, characterized in that: The heating rate β includes heating N°C during T3; When T3 / N≤1, it is judged that there is no water in the cooking cavity; When T3 / N>1, it is determined that there is water in the cooking cavity.

3. The control method of an air fryer according to claim 2, characterized in that: The range of the T3 time is: 5 seconds ≤ T3 ≤ 10 seconds.

4. The control method of an air fryer according to any one of claims 1 to 3, characterized in that: In the air frying mode, before multiple interval heating is performed, there is also a step: when the temperature rise of the bottom of the pull-out barrel (10) stops and falls.

5. The control method of an air fryer according to any one of claims 1 to 3, characterized in that: In the preheating stage, the range of heating time T1 is: 2 seconds ≤ T2 ≤ 5 seconds; And / or; in the air frying mode, the range of the heating time T2 is: 2 seconds ≤ T2 ≤ 5 seconds.

6. A control method for an air fryer according to any one of claims 1 to 3, characterized in that: In the air frying mode, the temperature is maintained at 160℃-220℃ after multiple interval cycles of heating; And / or; In the cooking mode, first heat with power P3, and when the temperature in the air fryer reaches 92°C, reduce the power.

7. A control device for an air fryer, characterized in that: include: A memory device on which programs or instructions are stored; A processing unit, wherein when the processing unit executes the program or instruction, the steps of the air fryer control method according to any one of claims 1 to 6 are implemented.

8. An air fryer, characterized in that: include: A top cover (1), an inner cavity part (2), a middle frame (3), a support plate (5) and a bottom cover (9) assembled in sequence from top to bottom; A pull-out bucket (10) is detachably arranged on the middle frame (3); The NTC temperature sensing element (4) is mounted on the IH plate (6) and passes through the support plate (5) to contact the bottom of the pull-out bucket (10) so as to measure the temperature of the bottom of the pull-out bucket (10); A circuit board (7) is electrically connected to the NTC temperature sensing element (4) and the IH disk (6); The control device of the air fryer as claimed in claim 7.

9. An air fryer according to claim 8, characterized in that: It also includes a heat dissipation fan (8), wherein the IH disk (6), the circuit board (7) and the heat dissipation fan (8) are assembled on the bottom cover (9), and the IH disk (6), the circuit board (7) and the heat dissipation fan (8) are arranged in sequence from top to bottom.

10. A readable storage medium, characterized in that: Programs or instructions are stored thereon, and when the processing unit executes the program or instructions, the steps of the control method of the air fryer as described in any one of claims 1-6 are implemented.

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