Cooking equipment, control method and device thereof and readable storage medium

Abstract

The invention provides cooking equipment, a control method and device thereof and a readable storage medium, the cooking equipment comprises a cooking cavity, a collecting device and a releasing device, an air inlet of the collecting device is communicated with the cooking cavity, the releasing device is communicated with the collecting device, and an air outlet of the releasing device is communicated with the cooking cavity; the control method comprises the steps that the temperature value of food materials in the cooking cavity is obtained; under the condition that the temperature value is larger than or equal to the first temperature value, the collecting device is controlled to start running; after cooking is finished, the release device is controlled to start and operate, so that the fragrance collected by the collection device is released into the cooking cavity.

Description

Technical Field

[0001] The present invention relates to the field of control technology, and in particular to a cooking device and a control method, device and readable storage medium thereof. Background Art

[0002] Rice releases aroma during the cooking process, and the presence of the aroma will affect the taste of the cooked rice.

[0003] During the process of cooking ingredients, the mixture of ingredients and water will boil, which will produce a large amount of steam. The loss of steam will take away some of the aroma components of the ingredients themselves.

[0004] The aroma components that are taken away cannot be replenished after being lost. Therefore, the aroma of the ingredients after cooking is not strong, which affects the taste of the ingredients. Summary of the invention

[0005] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0006] To this end, a first aspect of the present invention is to provide a control method for a cooking device.

[0007] A second aspect of the present invention provides a control device for a cooking device.

[0008] A third aspect of the present invention is to provide another control device for a cooking device.

[0009] A fourth aspect of the present invention provides a readable storage medium.

[0010] A fifth aspect of the present invention provides a cooking device.

[0011] In view of this, according to a first aspect of the present invention, the present invention provides a control method for a cooking device, the cooking device comprising a cooking cavity, a collecting device and a releasing device, the air inlet of the collecting device being connected to the cooking cavity, the releasing device being connected to the collecting device, and the air outlet of the releasing device being connected to the cooking cavity, the control method comprising: obtaining the temperature value of food in the cooking cavity; when the temperature value is greater than or equal to a first temperature value, controlling the collecting device to start running; after cooking is completed, controlling the releasing device to start running to release the aroma collected by the collecting device into the cooking cavity.

[0012] The technical solution of the present application proposes a control method for a cooking device. By running the above control method, the collection device can be controlled to start running, so that the collection device can be used to collect the aroma generated in the cooking cavity, and then after the cooking is completed, the release device can be used to release the collected aroma into the cooking cavity.

[0013] In this process, the aroma can be released in a concentrated manner, so that when cooking is finished, the concentration of the aroma at the location of the cooking equipment is higher, creating an environment full of fragrance, thereby enhancing the user's identification with the cooking equipment.

[0014] Normally, the aroma of the food is released along with the steam during the cooking process. By obtaining the temperature value of the food in the cooking cavity, it is possible to determine whether steam is generated in the cooking cavity based on a comparison result between the temperature value and the first temperature value, so as to determine whether to collect the aroma.

[0015] When it is detected that the temperature value is greater than or equal to the first temperature value, it is considered that the aroma generated during the cooking process of the food has been generated, and therefore, the collection device is controlled to start running so as to collect the aroma.

[0016] In the above process, it is not necessary to start the collection device at the initial stage of the cooking device, thus reducing the power consumption of the cooking device while achieving the collection of aroma.

[0017] In the above technical solution, by releasing aroma into the cooking cavity, after cooking is completed, if the user opens the cooking cavity, the aroma in the cooking cavity will quickly diffuse to the environment where the cooking device is located, thereby creating an environment full of fragrance, thereby enhancing the user's identification with the cooking device.

[0018] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0019] In some technical solutions, optionally, it also includes: obtaining the current node of the cooking program running by the cooking device; and determining that the cooking is finished when the current node is consistent with the node corresponding to the end of cooking.

[0020] In this technical solution, automatic recognition of the end of cooking can be achieved while automatic control of the release device can be achieved. During this process, the user does not need to manually control the release device to start operation, which improves the intelligence of the cooking equipment and thus improves the user experience.

[0021] In some technical solutions, the cooking program is pre-divided into different stages, each stage corresponds to a node, and the current node is determined by obtaining the current stage of the cooking program, and the current node is compared with the node corresponding to the end of cooking to determine whether the cooking device has ended at the current moment.

[0022] In some technical solutions, the node corresponding to the end of cooking may be the node corresponding to the end of the cooking program.

[0023] In some technical solutions, optionally, it also includes: when the temperature of the cooking cavity drops to a second temperature value for the first time, determining that the cooking is finished; wherein the second temperature value is less than the first temperature value.

[0024] In this technical solution, it is taken into consideration that at the end of cooking, the heating device of the cooking equipment will stop working. When the heating device stops working, the cooking equipment no longer has a heat source to provide heat energy to the cooking cavity. At this time, the temperature of the food in the cooking cavity will gradually decrease.

[0025] Based on this, it is possible to monitor whether the temperature of the cooking cavity drops to the second temperature value for the first time, so as to identify the end of cooking based on the comparison result. While automatically identifying the end of cooking, it is possible to also automatically control the release device. In this process, there is no need for the user to manually control the release device to start running, which improves the intelligence of the cooking device and thus improves the user experience.

[0026] In some technical solutions, the second temperature value is less than or equal to 70 degrees Celsius, such as 70 degrees Celsius.

[0027] In some technical solutions, optionally, the cooking device is also used to control the opening and closing of the cover of the cooking cavity, and the control method also includes: obtaining the opening and closing state of the cover; when the cover is switched from the open state to the closed state, controlling the release device to start running.

[0028] In this technical solution, it is taken into consideration that the user may take food out of the cooking cavity multiple times after cooking. If the aroma is released into the cooking cavity by the release device only after cooking, the aroma in the cooking cavity will be almost released when the food is taken out for the first time, and it will be impossible to create an environment with fragrant aroma when the lid is opened to take food subsequently.

[0029] Based on this, in the technical solution of the present application, the open and closed state of the cover is analyzed to simulate the user's action of opening and closing the cover, and the switch of the cover from the open state to the closed state is used as the judgment condition for restarting the release device.

[0030] In this process, after the user opens the lid to take food, the aroma is automatically added to the cooking cavity. In this process, every time the user opens the lid, a fragrant environment can be created, thereby enhancing the user's sense of identity with the cooking device.

[0031] In some technical solutions, optionally, when the cover body switches from an open state to a closed state, the control release device starts to operate, including: obtaining the duration of the cover body switching from the open state to the closed state; when the duration is less than or equal to the first duration, the control release device starts to operate.

[0032] In the above technical solution, it is considered that in certain scenarios, for example, after the cover is opened, the food in the cooking cavity is completely filled. At this time, although the cover is in a closed state, there is no need to replenish the aroma.

[0033] Based on this, in the technical solution of the present application, by obtaining the duration of the lid body switching from the open state to the closed state, the duration is compared with the first duration to determine whether the opening of the lid body meets the above-mentioned scenario, thereby reducing the occurrence of fragrance replenishment in the above-mentioned scenario.

[0034] In some technical solutions, the value of the first duration can be 10 minutes, 15 minutes, or 8 minutes. It can be determined according to actual usage needs and will not be elaborated here.

[0035] In some technical solutions, optionally, it also includes: obtaining the volume value of the cooking cavity and the exhaust flow value of the exhaust outlet; determining the second time length according to the volume value and the exhaust flow value, and controlling the release device to start running, and also includes: when the time length of the release device starting running is greater than or equal to the second time length, controlling the release device to stop running.

[0036] In this technical solution, the time required to inject aroma into the cooking cavity, that is, the second time period, is calculated by obtaining the volume value and the exhaust flow value. Then, when the time for injecting aroma into the cooking cavity reaches the second time period, the release device is controlled to stop operating.

[0037] In this process, while realizing automatic control of the release device, the aroma can be fully utilized effectively, reducing the waste caused by excessive aroma injection. At the same time, it also avoids affecting the fragrance-filled environment effect due to insufficient aroma injection.

[0038] In some technical solutions, optionally, it also includes: when the collecting device starts to operate, the temperature of the collecting device is lower than a third temperature value; wherein the third temperature value is lower than the first temperature value.

[0039] In this technical solution, when the collecting device is a condensing device, the magnitude relationship between the temperature value of the collecting device during operation and the first temperature value is defined.

[0040] In the above technical solution, the third temperature value is limited to be lower than the first temperature value so that the steam generated in the cooking cavity condenses when encountering the collection device with a lower temperature, thereby achieving the collection of aroma.

[0041] In some technical solutions, the third temperature value is less than or equal to 65 degrees Celsius.

[0042] In some technical solutions, optionally, it also includes: when the release device is started, the temperature value of the release device is between 80 degrees Celsius and 120 degrees Celsius.

[0043] In this technical solution, the temperature of the release device itself is limited when it is working. The temperature value of the release device is limited to between 80 degrees Celsius and 120 degrees Celsius so that the collected condensate can be vaporized to form steam and then flow back into the cooking chamber.

[0044] According to a second aspect of the present invention, the present invention provides a control device for a cooking device, the cooking device comprising a cooking cavity, a collecting device and a releasing device, the air inlet of the collecting device being connected to the cooking cavity, the releasing device being connected to the collecting device, and the air outlet of the releasing device being connected to the cooking cavity, the control device comprising: an acquiring unit for acquiring a temperature value of food in the cooking cavity; a first control unit for controlling the collecting device to start running when the temperature value is greater than or equal to a first temperature value; and a second control unit for controlling the releasing device to start running after cooking is completed, so as to release the aroma collected by the collecting device into the cooking cavity.

[0045] The technical solution of the present application proposes a control device for a cooking device, which can control a collection device to start operation so as to use the collection device to collect the aroma generated in the cooking cavity, and then after cooking is completed, use a release device to release the collected aroma into the cooking cavity.

[0046] In this process, the aroma can be released in a concentrated manner, so that when cooking is finished, the concentration of the aroma at the location of the cooking equipment is higher, creating an environment full of fragrance, thereby enhancing the user's identification with the cooking equipment.

[0047] Normally, the aroma of the food is released along with the steam during the cooking process. By obtaining the temperature value of the food in the cooking cavity, it is possible to determine whether steam is generated in the cooking cavity based on a comparison result between the temperature value and the first temperature value, so as to determine whether to collect the aroma.

[0048] When it is detected that the temperature value is greater than or equal to the first temperature value, it is considered that the aroma generated during the cooking process of the food has been generated, and therefore, the collection device is controlled to start running so as to collect the aroma.

[0049] In the above process, it is not necessary to start the collection device at the initial stage of the cooking device, thus reducing the power consumption of the cooking device while achieving the collection of aroma.

[0050] In the above technical solution, by releasing aroma into the cooking cavity, after cooking is completed, if the user opens the cooking cavity, the aroma in the cooking cavity will quickly diffuse to the environment where the cooking device is located, thereby creating an environment full of fragrance, thereby enhancing the user's identification with the cooking device.

[0051] In some technical solutions, optionally, the second control unit is further used to: determine that cooking is finished when the temperature of the cooking cavity drops to a second temperature value for the first time; wherein the second temperature value is less than the first temperature value.

[0052] In this technical solution, it is taken into consideration that at the end of cooking, the heating device of the cooking equipment will stop working. When the heating device stops working, the cooking equipment no longer has a heat source to provide heat energy to the cooking cavity. At this time, the temperature of the food in the cooking cavity will gradually decrease.

[0053] Based on this, it is possible to monitor whether the temperature of the cooking cavity drops to the second temperature value for the first time, so as to identify the end of cooking based on the comparison result. While automatically identifying the end of cooking, it is possible to also automatically control the release device. In this process, there is no need for the user to manually control the release device to start running, which improves the intelligence of the cooking device and thus improves the user experience.

[0054] In some technical solutions, the second temperature value is less than or equal to 70 degrees Celsius, such as 70 degrees Celsius.

[0055] In some technical solutions, optionally, the cooking device is also used to control the opening and closing of the cover of the cooking cavity, and the second control unit is also used to: obtain the opening and closing state of the cover; when the cover is switched from the open state to the closed state, control the release device to start operation.

[0056] In this technical solution, it is taken into consideration that the user may take food out of the cooking cavity multiple times after cooking. If the aroma is released into the cooking cavity by the release device only after cooking, the aroma in the cooking cavity will be almost released when the food is taken out for the first time, and it will be impossible to create an environment with fragrant aroma when the lid is opened to take food subsequently.

[0057] Based on this, in the technical solution of the present application, the open and closed state of the cover is analyzed to simulate the user's action of opening and closing the cover, and the switch of the cover from the open state to the closed state is used as the judgment condition for restarting the release device.

[0058] In this process, after the user opens the lid to take food, the aroma is automatically added to the cooking cavity. In this process, every time the user opens the lid, a fragrant environment can be created, thereby enhancing the user's sense of identity with the cooking device.

[0059] In some technical solutions, optionally, the second control unit is specifically used to: obtain the duration of the cover body switching from the open state to the closed state; when the duration is less than or equal to the first duration, control the release device to start operation.

[0060] In the above technical solution, it is considered that in certain scenarios, for example, after the cover is opened, the food in the cooking cavity is completely filled. At this time, although the cover is in a closed state, there is no need to replenish the aroma.

[0061] Based on this, in the technical solution of the present application, by obtaining the duration of the lid body switching from the open state to the closed state, the duration is compared with the first duration to determine whether the opening of the lid body meets the above-mentioned scenario, thereby reducing the occurrence of fragrance replenishment in the above-mentioned scenario.

[0062] In some technical solutions, the value of the first duration can be 10 minutes, 15 minutes, or 8 minutes. It can be determined according to actual usage needs and will not be elaborated here.

[0063] In some technical schemes, optionally, the second control unit is also used to: obtain the volume value of the cooking cavity and the exhaust flow value of the exhaust outlet; determine the second time length according to the volume value and the exhaust flow value, and control the release device to start running. The second control unit is also used to: control the release device to stop running when the start-up running time of the release device is greater than or equal to the second time length.

[0064] In this technical solution, the time required to inject aroma into the cooking cavity, that is, the second time period, is calculated by obtaining the volume value and the exhaust flow value. Then, when the time for injecting aroma into the cooking cavity reaches the second time period, the release device is controlled to stop operating.

[0065] In this process, while realizing automatic control of the release device, the aroma can be fully utilized effectively, reducing the waste caused by excessive aroma injection. At the same time, it also avoids affecting the fragrance-filled environment effect due to insufficient aroma injection.

[0066] In some technical solutions, optionally, when the collecting device starts to operate, the temperature of the collecting device is lower than a third temperature value; wherein the third temperature value is lower than the first temperature value.

[0067] In this technical solution, when the collecting device is a condensing device, the magnitude relationship between the temperature value of the collecting device during operation and the first temperature value is defined.

[0068] In the above technical solution, the third temperature value is limited to be lower than the first temperature value so that the steam generated in the cooking cavity condenses when encountering the collection device with a lower temperature, thereby achieving the collection of aroma.

[0069] In some technical solutions, the third temperature value is less than or equal to 65 degrees Celsius.

[0070] In some technical solutions, optionally, when the release device is started, the temperature value of the release device is between 80 degrees Celsius and 120 degrees Celsius.

[0071] In this technical solution, the temperature of the release device itself is limited when it is working. The temperature value of the release device is limited to between 80 degrees Celsius and 120 degrees Celsius so that the collected condensate can be vaporized to form steam and then flow back into the cooking chamber.

[0072] According to a third aspect of the present invention, the present invention provides a control device for a cooking device, comprising a processor and a memory, wherein the memory stores programs or instructions that can be run on the processor, and when the programs or instructions are executed by the processor, the steps of any of the methods described above are implemented.

[0073] According to a fourth aspect of the present invention, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of any one of the methods described above are implemented.

[0074] According to a fifth aspect of the present invention, there is provided a cooking device, comprising: a control device as described above for any cooking device; and / or a readable storage medium as described above.

[0075] In some technical solutions, optionally, the cooking device includes one of the following: an electric rice cooker, an electric pressure cooker, and an electric steamer.

[0076] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0077] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0078] Figure 1 A schematic flow chart of a method for controlling a cooking device in an embodiment of the present application is shown;

[0079] Figure 2 One of the structural schematic diagrams of the cooking device in the embodiment of the present application is shown;

[0080] Figure 3The second structural schematic diagram of the cooking device in the embodiment of the present application is shown;

[0081] Figure 4 A schematic block diagram of a control device for a cooking device in an embodiment of the present application is shown;

[0082] Figure 5 A schematic block diagram of a control device for another cooking device in an embodiment of the present application is shown.

[0083] in, Figure 2 and Figure 3 The corresponding relationship between the reference numerals and the component names is as follows:

[0084] 202 cooking cavity, 204 collecting device, 206 releasing device, 208 air inlet, 210 air outlet, 212 aroma collecting and releasing module, 214 cover body. DETAILED DESCRIPTION

[0085] In order to more clearly understand the above aspects, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. 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 invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0087] In one embodiment of the present application, Figure 1 , Figure 2 and Figure 3 As shown, a control method for a cooking device is provided, the cooking device includes a cooking cavity 202, a collecting device 204 and a releasing device 206, an air inlet 208 of the collecting device 204 is communicated with the cooking cavity 202, the releasing device 206 is communicated with the collecting device 204, and an air outlet 210 of the releasing device 206 is communicated with the cooking cavity 202, the control method includes:

[0088] Step 102, obtaining the temperature value of the food in the cooking cavity;

[0089] Step 104, when the temperature value is greater than or equal to the first temperature value, controlling the collection device to start operation;

[0090] Step 106, after cooking is finished, the release device is controlled to start running to release the aroma collected by the collection device into the cooking cavity.

[0091] An embodiment of the present application proposes a control method for a cooking device. By running the above control method, the collection device can be controlled to start running, so that the collection device can be used to collect the aroma generated in the cooking cavity, and then after cooking is completed, the release device can be used to release the collected aroma into the cooking cavity.

[0092] In this process, the aroma can be released in a concentrated manner, so that when cooking is finished, the concentration of the aroma at the location of the cooking equipment is higher, creating an environment full of fragrance, thereby enhancing the user's identification with the cooking equipment.

[0093] Normally, the aroma of the food is released along with the steam during the cooking process. By obtaining the temperature value of the food in the cooking cavity, it is possible to determine whether steam is generated in the cooking cavity based on a comparison result between the temperature value and the first temperature value, so as to determine whether to collect the aroma.

[0094] When it is detected that the temperature value is greater than or equal to the first temperature value, it is considered that the aroma generated during the cooking process of the food has been generated, and therefore, the collection device is controlled to start running so as to collect the aroma.

[0095] In the above process, it is not necessary to start the collection device at the initial stage of the cooking device, thus reducing the power consumption of the cooking device while achieving the collection of aroma.

[0096] In the above embodiment, by releasing aroma into the cooking cavity, after cooking is completed, if the user opens the cooking cavity, the aroma in the cooking cavity will quickly diffuse to the environment where the cooking device is located, thereby creating an environment full of fragrance, thereby enhancing the user's identification with the cooking device.

[0097] In some embodiments, the first temperature value is greater than or equal to 90 degrees Celsius, such as 91 degrees Celsius, 93 degrees Celsius, or 95 degrees Celsius. The value can be determined according to actual usage needs and will not be elaborated here.

[0098] In some embodiments, optionally, the collecting device may be a gas container for collection, and in this case, the releasing device may be an air pump or a fan.

[0099] In some embodiments, optionally, the collecting device may be a pressurized liquefaction device, in which case the releasing device may be a pressure reducing device, such as a pressure relief member.

[0100] In some embodiments, optionally, the collection device can be a condensing device, such as a fan with a heat sink, or a water-cooled heat exchange method, which can be selected according to actual use needs and will not be described in detail here.

[0101] In some embodiments, optionally, the collection device 204 and the release device 206 are integrated to form an aroma collection and release module 212.

[0102] In some embodiments, optionally, when the collection device starts to run, a countdown is started, and when the countdown reaches zero, the collection device is controlled to stop running.

[0103] In some embodiments, optionally, when the collection device is started, it is determined whether cooking is finished, and when cooking is finished, the collection device is controlled to stop running.

[0104] In some embodiments, optionally, it also includes: obtaining a current node of a cooking program run by the cooking device; and determining that cooking is finished when the current node is consistent with a node corresponding to the end of cooking.

[0105] In this embodiment, automatic recognition of the end of cooking can be achieved while automatic control of the release device can be achieved. During this process, the user does not need to manually control the release device to start running, which improves the intelligence of the cooking equipment and thus improves the user experience.

[0106] In some embodiments, the cooking program is pre-divided into different stages, each stage corresponds to a node, and the current node is determined by obtaining the current stage of the cooking program, and the current node is compared with the node corresponding to the end of cooking to determine whether the cooking device has ended at the current moment.

[0107] In some embodiments, the node corresponding to the end of cooking may be a node corresponding to the end of the cooking program.

[0108] In some embodiments, optionally, the method further includes: determining that cooking is finished when the temperature of the cooking cavity drops to a second temperature value for the first time; wherein the second temperature value is less than the first temperature value.

[0109] In this embodiment, it is considered that the heating device of the cooking device will stop working when cooking is finished. When the heating device stops working, the cooking device no longer has a heat source to provide heat energy to the cooking cavity. At this time, the temperature of the food in the cooking cavity will gradually decrease.

[0110] Based on this, it is possible to monitor whether the temperature of the cooking cavity drops to the second temperature value for the first time, so as to identify the end of cooking based on the comparison result. While automatically identifying the end of cooking, it is possible to also automatically control the release device. In this process, there is no need for the user to manually control the release device to start running, which improves the intelligence of the cooking device and thus improves the user experience.

[0111] In some embodiments, the second temperature value is less than or equal to 70 degrees Celsius, such as 70 degrees Celsius.

[0112] In some embodiments, optionally, the cooking device is also used to control the opening and closing of the cover 214 of the cooking cavity, and the control method further includes: obtaining the opening and closing state of the cover; when the cover is switched from the open state to the closed state, controlling the release device to start operation.

[0113] In this embodiment, considering that the user may take food out of the cooking cavity multiple times after cooking, if the release device is used to release the aroma into the cooking cavity only after cooking, the aroma in the cooking cavity will be almost released when food is taken out for the first time, and it will be impossible to create an environment with fragrant aroma when the lid is opened to take food subsequently.

[0114] Based on this, in the embodiment of the present application, the open and closed state of the cover is analyzed to simulate the user's action of opening and closing the cover, and the switch of the cover from the open state to the closed state is used as the determination condition for restarting the release device.

[0115] In this process, after the user opens the lid to take food, the aroma is automatically added to the cooking cavity. In this process, every time the user opens the lid, a fragrant environment can be created, thereby enhancing the user's sense of identity with the cooking device.

[0116] In some embodiments, optionally, whether the cover switches from an open state to a closed state can be determined by a temperature sensor disposed on the cover. If the temperature measured by the temperature sensor decreases and then increases again, it is considered that the cover switches from an open state to a closed state.

[0117] In some embodiments, the switch of the cover from the open state to the closed state can be determined by a speed sensor disposed on the upper cover. Specifically, the speed measured by the speed sensor changes from 0 to more than a set value, then decreases to 0, and then changes again to more than a set value, then decreases to 0.

[0118] In some embodiments, optionally, the open or closed state of the cover can be determined by a mechanical sensor disposed on the cover.

[0119] The mechanical sensor may be a micro switch.

[0120] In some embodiments, optionally, when the cover body switches from an open state to a closed state, the control release device starts to operate, including: obtaining the duration of the cover body switching from the open state to the closed state; when the duration is less than or equal to the first duration, the control release device starts to operate.

[0121] In the above embodiments, it is considered that in certain scenarios, for example, after the cover is opened, the food in the cooking cavity is completely filled. At this time, although the cover is in a closed state, there is no need to replenish the aroma.

[0122] Based on this, in an embodiment of the present application, by obtaining the duration of the lid body switching from the open state to the closed state, the duration is compared with the first duration to determine whether the opening of the lid body meets the above-mentioned scenario, thereby reducing the occurrence of fragrance replenishment in the above-mentioned scenario.

[0123] In some embodiments, the value of the first duration can be 10 minutes, 15 minutes, or 8 minutes. It can be determined based on actual usage needs and will not be described in detail here.

[0124] In some embodiments, optionally, it also includes: obtaining the volume value of the cooking cavity and the exhaust flow value of the exhaust outlet; determining a second time period based on the volume value and the exhaust flow value, and controlling the release device to start running, and also includes: when the time period of the release device starting running is greater than or equal to the second time period, controlling the release device to stop running.

[0125] In this embodiment, the time required to inject aroma into the cooking cavity, that is, the second time period, is calculated by obtaining the volume value and the exhaust flow value. Then, when the time for injecting aroma into the cooking cavity reaches the second time period, the release device is controlled to stop operating.

[0126] In this process, while realizing automatic control of the release device, the aroma can be fully utilized effectively, reducing the waste caused by excessive aroma injection. At the same time, it also avoids affecting the fragrance-filled environment effect due to insufficient aroma injection.

[0127] In some embodiments, the second duration, i.e., t, represents the exhaust time (min), the volume value, which can also be understood as the container volume (L), is represented by V, and the exhaust flow value (L / min) is represented by q. The relationship between the above three is expressed as follows:

[0128] t≥V / q.

[0129] In some embodiments, optionally, it further includes: when the collecting device starts running, the temperature of the collecting device is lower than a third temperature value; wherein the third temperature value is lower than the first temperature value.

[0130] In this embodiment, when the collecting device is a condensing device, the magnitude relationship between the temperature value of the collecting device during operation and the first temperature value is defined.

[0131] In the above embodiment, the third temperature value is limited to be lower than the first temperature value so that the steam generated in the cooking cavity condenses when encountering the collecting device with a lower temperature, thereby achieving the collection of aroma.

[0132] In some embodiments, the third temperature value is less than or equal to 65 degrees Celsius.

[0133] In some embodiments, optionally, it also includes: when the release device starts to operate, the temperature value of the release device is between 80 degrees Celsius and 120 degrees Celsius.

[0134] In this embodiment, the temperature of the release device itself is limited when it is working. The temperature value of the release device is limited to between 80 degrees Celsius and 120 degrees Celsius so that the collected condensate can be vaporized to form steam and then flow back to the cooking chamber.

[0135] In some embodiments, optionally, the controlled-release device heats the liquid condensed by the collecting device to form steam; and / or the controlled-release device atomizes the liquid condensed by the collecting device.

[0136] In this embodiment, the aroma environment is formed by forming steam or performing atomization.

[0137] In addition, the aroma of rice and meat is mainly composed of volatile compounds, which have a certain water solubility and will be discharged along with the steam during the cooking process. In addition, the aroma dissolved in water will reduce the perception of the aroma. The user's perception of the aroma can be greatly improved through means such as atomization.

[0138] In one embodiment, the food material is rice, and the control process of the cooking device includes:

[0139] 1. The user puts the washed rice into a 4L container (i.e., the cooking chamber), starts the cooking program, and begins heating the cooking chamber;

[0140] 2. Collect aroma during cooking: When the food temperature is detected to be higher than 90°C, the collection device starts to work for 15 minutes. During this period, the temperature of the collection device is controlled below 65°C by using a fan and a heat sink, and the aroma components generated during rice cooking are collected through the air inlet.

[0141] 3. Release aroma after cooking: When it is detected that the cooking end point has been reached and each time the lid is opened or closed (the mechanical sensor detects the clutch state), the release device will start working, the temperature will be controlled to 100°C to vaporize the aroma components of the rice and exhaust through the outlet at an exhaust flow rate of 2L / min for 2 minutes.

[0142] In another embodiment, the control process of the cooking device includes:

[0143] 1. The user puts the washed rice into a 4L container, starts the cooking process, and heating begins;

[0144] 2. Collect aroma during cooking: When the food temperature is detected to be higher than 90°C, the collection device starts to work for 15 minutes. During this period, the temperature of the collection device is controlled below 65°C by using a fan and a heat sink, and the aroma components generated during rice cooking are collected through the air inlet.

[0145] 3. Release aroma after cooking: When it is detected that the cooking end point has been reached and each time the lid is opened or closed (the mechanical sensor detects the clutch state), the release device will start working. The ultrasonic atomizer will turn the aroma components of the rice into atomized droplets and discharge them through the air outlet at a flow rate of 2L / min for 2 minutes.

[0146] In some embodiments, Figure 4 As shown, the present invention provides a control device 400 for a cooking device, the cooking device comprising a cooking cavity, a collecting device and a releasing device, the air inlet of the collecting device is connected to the cooking cavity, the releasing device is connected to the collecting device, and the air outlet of the releasing device is connected to the cooking cavity, the control device comprises: an acquisition unit 402, for acquiring the temperature value of food in the cooking cavity; a first control unit 404, for controlling the collecting device to start running when the temperature value is greater than or equal to the first temperature value; a second control unit 406, for controlling the releasing device to start running after cooking is completed, so as to release the aroma collected by the collecting device into the cooking cavity.

[0147] The embodiment of the present application proposes a control device 400 for a cooking device, which can control a collection device to start operation so as to use the collection device to collect the aroma generated in the cooking cavity, and then after cooking is completed, use a release device to release the collected aroma into the cooking cavity.

[0148] In this process, the aroma can be released in a concentrated manner, so that when cooking is finished, the concentration of the aroma at the location of the cooking equipment is higher, creating an environment full of fragrance, thereby enhancing the user's identification with the cooking equipment.

[0149] Normally, the aroma of the food is released along with the steam during the cooking process. By obtaining the temperature value of the food in the cooking cavity, it is possible to determine whether steam is generated in the cooking cavity based on a comparison result between the temperature value and the first temperature value, so as to determine whether to collect the aroma.

[0150] When it is detected that the temperature value is greater than or equal to the first temperature value, it is considered that the aroma generated during the cooking process of the food has been generated, and therefore, the collection device is controlled to start running so as to collect the aroma.

[0151] In the above process, it is not necessary to start the collection device at the initial stage of the cooking device, thus reducing the power consumption of the cooking device while achieving the collection of aroma.

[0152] In the above embodiment, by releasing aroma into the cooking cavity, after cooking is completed, if the user opens the cooking cavity, the aroma in the cooking cavity will quickly diffuse to the environment where the cooking device is located, thereby creating an environment full of fragrance, thereby enhancing the user's identification with the cooking device.

[0153] In some embodiments, the first temperature value is greater than or equal to 90 degrees Celsius, such as 91 degrees Celsius, 93 degrees Celsius, or 95 degrees Celsius. The value can be determined according to actual usage needs and will not be elaborated here.

[0154] In some embodiments, optionally, the collecting device may be a gas container for collection, and in this case, the releasing device may be an air pump or a fan.

[0155] In some embodiments, optionally, the collecting device may be a pressurized liquefaction device, in which case the releasing device may be a pressure reducing device, such as a pressure relief member.

[0156] In some embodiments, optionally, the collection device can be a condensing device, such as a fan with a heat sink, or a water-cooled heat exchange method, which can be selected according to actual use needs and will not be described in detail here.

[0157] In some embodiments, optionally, when the collection device starts to run, a countdown is started, and when the countdown reaches zero, the collection device is controlled to stop running.

[0158] In some embodiments, optionally, when the collection device is started, it is determined whether cooking is finished, and when cooking is finished, the collection device is controlled to stop running.

[0159] In some embodiments, optionally, the second control unit 406 is further used to: obtain the current node of the cooking program running by the cooking device; and determine that cooking is finished when the current node is consistent with the node corresponding to the end of cooking.

[0160] In this embodiment, automatic recognition of the end of cooking can be achieved while automatic control of the release device can be achieved. During this process, the user does not need to manually control the release device to start running, which improves the intelligence of the cooking equipment and thus improves the user experience.

[0161] In some embodiments, the cooking program is pre-divided into different stages, each stage corresponds to a node, and the current node is determined by obtaining the current stage of the cooking program, and the current node is compared with the node corresponding to the end of cooking to determine whether the cooking device has ended at the current moment.

[0162] In some embodiments, the node corresponding to the end of cooking may be a node corresponding to the end of the cooking program.

[0163] In some embodiments, optionally, the second control unit 406 is further used to: determine that cooking is finished when the temperature of the cooking cavity drops to a second temperature value for the first time; wherein the second temperature value is less than the first temperature value.

[0164] In this embodiment, it is considered that the heating device of the cooking device will stop working when cooking is finished. When the heating device stops working, the cooking device no longer has a heat source to provide heat energy to the cooking cavity. At this time, the temperature of the food in the cooking cavity will gradually decrease.

[0165] Based on this, it is possible to monitor whether the temperature of the cooking cavity drops to the second temperature value for the first time, so as to identify the end of cooking based on the comparison result. While automatically identifying the end of cooking, it is possible to also automatically control the release device. In this process, there is no need for the user to manually control the release device to start running, which improves the intelligence of the cooking device and thus improves the user experience.

[0166] In some embodiments, the second temperature value is less than or equal to 70 degrees Celsius, such as 70 degrees Celsius.

[0167] In some embodiments, optionally, the cooking device is also used to control the opening and closing of the cover of the cooking cavity, and the second control unit 406 is also used to: obtain the opening and closing state of the cover; when the cover is switched from the open state to the closed state, control the release device to start operation.

[0168] In this embodiment, considering that the user may take food out of the cooking cavity multiple times after cooking, if the release device is used to release the aroma into the cooking cavity only after cooking, the aroma in the cooking cavity will be almost released when food is taken out for the first time, and it will be impossible to create an environment with fragrant aroma when the lid is opened to take food subsequently.

[0169] Based on this, in the embodiment of the present application, the open and closed state of the cover is analyzed to simulate the user's action of opening and closing the cover, and the switch of the cover from the open state to the closed state is used as the determination condition for restarting the release device.

[0170] In this process, after the user opens the lid to take food, the aroma is automatically added to the cooking cavity. In this process, every time the user opens the lid, a fragrant environment can be created, thereby enhancing the user's sense of identity with the cooking device.

[0171] In some embodiments, optionally, whether the cover switches from an open state to a closed state can be determined by a temperature sensor disposed on the cover. If the temperature measured by the temperature sensor decreases and then increases again, it is considered that the cover switches from an open state to a closed state.

[0172] In some embodiments, the switch of the cover from the open state to the closed state can be determined by a speed sensor disposed on the upper cover. Specifically, the speed measured by the speed sensor changes from 0 to more than a set value, then decreases to 0, and then changes again to more than a set value, then decreases to 0.

[0173] In some embodiments, optionally, the open or closed state of the cover can be determined by a mechanical sensor disposed on the cover.

[0174] The mechanical sensor may be a micro switch.

[0175] In some embodiments, optionally, the second control unit 406 is specifically used to: obtain the duration of the cover body switching from the open state to the closed state; when the duration is less than or equal to the first duration, control the release device to start running.

[0176] In the above embodiments, it is considered that in certain scenarios, for example, after the cover is opened, the food in the cooking cavity is completely filled. At this time, although the cover is in a closed state, there is no need to replenish the aroma.

[0177] Based on this, in an embodiment of the present application, by obtaining the duration of the lid body switching from the open state to the closed state, the duration is compared with the first duration to determine whether the opening of the lid body meets the above-mentioned scenario, thereby reducing the occurrence of fragrance replenishment in the above-mentioned scenario.

[0178] In some embodiments, the value of the first duration can be 10 minutes, 15 minutes, or 8 minutes. It can be determined based on actual usage needs and will not be described in detail here.

[0179] In some embodiments, optionally, the second control unit 406 is also used to: obtain the volume value of the cooking cavity and the exhaust flow value of the exhaust outlet; determine the second time length according to the volume value and the exhaust flow value, and control the release device to start running. The second control unit is also used to: control the release device to stop running when the time length of the release device starting running is greater than or equal to the second time length.

[0180] In this embodiment, the time required to inject aroma into the cooking cavity, that is, the second time period, is calculated by obtaining the volume value and the exhaust flow value. Then, when the time for injecting aroma into the cooking cavity reaches the second time period, the release device is controlled to stop operating.

[0181] In this process, while realizing automatic control of the release device, the aroma can be fully utilized effectively, reducing the waste caused by excessive aroma injection. At the same time, it also avoids affecting the fragrance-filled environment effect due to insufficient aroma injection.

[0182] In some embodiments, the second duration, i.e., t, represents the exhaust time (min), the volume value, which can also be understood as the container volume (L), is represented by V, and the exhaust flow value (L / min) is represented by q. The relationship between the above three is expressed as follows:

[0183] t≥V / q.

[0184] In some embodiments, optionally, when the collecting device starts to operate, the temperature of the collecting device is lower than a third temperature value; wherein the third temperature value is lower than the first temperature value.

[0185] In this embodiment, when the collecting device is a condensing device, the magnitude relationship between the temperature value of the collecting device during operation and the first temperature value is defined.

[0186] In the above embodiment, the third temperature value is limited to be lower than the first temperature value so that the steam generated in the cooking cavity condenses when encountering the collecting device with a lower temperature, thereby achieving the collection of aroma.

[0187] In some embodiments, the third temperature value is less than or equal to 65 degrees Celsius.

[0188] In some embodiments, optionally, when the release device is started, the temperature value of the release device is between 80 degrees Celsius and 120 degrees Celsius.

[0189] In this embodiment, the temperature of the release device itself is limited when it is working. The temperature value of the release device is limited to between 80 degrees Celsius and 120 degrees Celsius so that the collected condensate can be vaporized to form steam and then flow back to the cooking chamber.

[0190] In some embodiments, Figure 5 As shown, the present invention provides a control device 500 for a cooking device, including a processor 502 and a memory 504. The memory 504 stores programs or instructions that can be run on the processor 502. When the programs or instructions are executed by the processor 502, the steps of any of the above methods are implemented.

[0191] In some embodiments, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of any of the above methods are implemented.

[0192] In some embodiments, the present invention provides a cooking device, comprising: a control device as any of the above cooking devices; and / or a readable storage medium as described above.

[0193] In some embodiments, optionally, the cooking device includes one of the following: an electric rice cooker, an electric pressure cooker, and an electric steamer.

[0194] The term "first" or "second" in the specification and claims of the present application may include one or more of the features explicitly or implicitly. In the textual description of the present invention, unless otherwise specified, "plurality" means two or more. In addition, "and / or" in the specification and claims means at least one of the connected objects, and the character " / " generally means that the objects connected before and after are in an "or" relationship.

[0195] In the claims, specification and drawings of the present invention, the term "multiple" refers to two or more than two. Unless otherwise clearly defined, the orientation or position relationship indicated by the terms "upper" and "lower" is based on the orientation or position relationship shown in the drawings, which is only for the purpose of more conveniently describing the present invention and making the description process simpler, rather than indicating or implying that the device or element referred to must have the specific orientation described, be constructed and operated in a specific orientation, so these descriptions cannot be understood as limiting the present invention; the terms "connect", "install", "fix" and the like should be understood in a broad sense. For example, "connection" can be a fixed connection between multiple objects, or a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects, or an indirect connection between multiple objects through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood based on the specific circumstances of the above data.

[0196] In the claims, specification and drawings of the present invention, the description of the terms "one embodiment", "some embodiments", "specific embodiments" and the like 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 invention. In the claims, specification and drawings of the present invention, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0197] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a cooking cavity, a collecting device and a releasing device, the air inlet of the collecting device is communicated with the cooking cavity, the releasing device is communicated with the collecting device, and the air outlet of the releasing device is communicated with the cooking cavity, and the control method comprises: Obtaining the temperature value of the food in the cooking chamber; When the temperature value is greater than or equal to the first temperature value, controlling the collection device to start operation; After cooking is finished, the releasing device is controlled to start running to release the aroma collected by the collecting device into the cooking cavity.

2. The control method of the cooking device according to claim 1, characterized in that: Also includes: Obtaining a current node of a cooking program running on the cooking device; When the current node is consistent with the node corresponding to the end of cooking, it is determined that the cooking is ended.

3. The control method of cooking equipment according to claim 1, characterized in that: Also includes: When the temperature of the cooking cavity drops to a second temperature value for the first time, determining that cooking is finished; The second temperature value is less than the first temperature value.

4. The control method of a cooking device according to any one of claims 1 to 3, characterized in that: The cooking device is also used to control the opening and closing of the cover of the cooking cavity, and the control method further includes: Acquiring the open and closed state of the cover; When the cover body is switched from the open state to the closed state, the release device is controlled to start running.

5. The control method of cooking equipment according to claim 4, characterized in that: When the cover body is switched from the open state to the closed state, controlling the release device to start operation includes: Obtaining the duration of the cover body switching from the open state to the closed state; When the duration is less than or equal to the first duration, the release device is controlled to start operation.

6. The control method of a cooking device according to any one of claims 1 to 3, characterized in that: Also includes: Acquiring the volume value of the cooking cavity and the exhaust flow value of the air outlet; Determining a second time period according to the volume value and the exhaust flow value, after the controlling the release device starts to operate, further comprises: When the time length of the start-up operation of the release device is greater than or equal to the second time length, the release device is controlled to stop operating.

7. The control method of cooking equipment according to claim 3, characterized in that: Also includes: When the collecting device is started, the temperature of the collecting device is lower than a third temperature value; The third temperature value is less than the first temperature value.

8. The control method of a cooking device according to any one of claims 1 to 3, characterized in that: Also includes: When the release device is started, the temperature of the release device is between 80 degrees Celsius and 120 degrees Celsius.

9. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, a collecting device and a releasing device, the air inlet of the collecting device is communicated with the cooking cavity, the releasing device is communicated with the collecting device, and the air outlet of the releasing device is communicated with the cooking cavity, and the control device comprises: An acquisition unit, used to acquire the temperature value of the food in the cooking cavity; A first control unit, used for controlling the collection device to start operation when the temperature value is greater than or equal to a first temperature value; The second control unit is used to control the release device to start running after cooking is finished, so as to release the aroma collected by the collection device into the cooking cavity.

10. A control device for a cooking device, characterized in that: The method comprises a processor and a memory, wherein the memory stores a program or instruction that can be run on the processor, and when the program or instruction is executed by the processor, the steps of the method according to any one of claims 1 to 8 are implemented.

11. A readable storage medium, characterized in that: The readable storage medium stores a program or an instruction, and when the program or the instruction is executed by a processor, the steps of the method according to any one of claims 1 to 8 are implemented.

12. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 9 or 10; and / or The readable storage medium as claimed in claim 11.

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