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

Abstract

The invention provides cooking equipment and a control method and device thereof and a readable storage medium, the cooking equipment comprises a pot body and a cover body matched with the pot body for use, and the cover body is provided with a condensation part, a flow guide structure connected with the condensation part and a water collecting and back spraying structure connected with the flow guide structure. Repeatedly executing the first preset step until the number of times of repetition reaches the first number of times or repeatedly executing the second preset step until cooking is finished; wherein the first preset step comprises the following steps: stopping heating the pot body, and starting timing; under the condition that the timing reaches the first duration, starting the spraying function of the water collecting and back spraying structure so as to spray condensate to the pot body; heating the pot body for a second time length; the second preset step comprises the steps that the heating function of the water collecting and back-spraying structure is started so that steam can be sprayed to the pot body till condensate in the water collecting and back-spraying structure is evaporated; and timing for a third duration after the condensation liquid in the water collecting and back spraying structure is evaporated.

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 pot body, a cover body used in conjunction with the pot body, the cover body being provided with a condensation portion, a guide structure connected to the condensation portion, and a water collecting and spraying structure connected to the guide structure, the control method comprising: when entering the rice stewing stage, repeatedly executing the first preset step until the number of repetitions reaches a first number or repeatedly executing the second preset step until the cooking is completed; wherein the first preset step comprises: stopping heating the pot body and starting timing; when the timing reaches a first duration, starting the spraying function of the water collecting and spraying structure to spray condensate into the pot body; heating the pot body until a second duration; the second preset step comprises: starting the heating function of the water collecting and spraying structure to spray steam into the pot body until the condensate in the water collecting and spraying structure evaporates; and timing a third duration after the condensate in the water collecting and spraying structure evaporates.

[0012] The present application proposes a control method for a cooking device. By running the above control method, the condensation part can be used to collect the aroma generated in the cooking cavity, and stored in the form of condensate in a water collecting and re-spraying structure. Then, during the rice cooking stage, the water collecting and re-spraying structure 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] In the above technical solution, in the first preset step, a first time length is set so that when the heating of the pot body is stopped, a longer time is reserved so that the steam generated by the food in the cooking cavity can condense in the condensation part to form condensate, and the condensate is collected by the guide structure to the water collection and return spray structure, thereby realizing the collection of aroma.

[0015] In addition, the set first duration can also lower the temperature of the food in the cooking chamber, thereby reducing the condensate sprayed from the water collecting and spraying structure toward the pot body, which will vaporize again due to the high temperature of the food and form steam, which will be collected back to the water collecting and spraying structure and affect the flavoring effect of the food.

[0016] In the above technical solution, after the food is sprayed with condensate, the temperature of the food will drop. The food with dropped temperature is not conducive to the cooking effect of the food in the rice stewing stage. By heating the pot body for a second period of time so as to reheat the pot body, the dropped temperature of the food is increased again, and then the temperature of the food can be stabilized during the rice stewing stage, thereby achieving the aroma enhancement effect and ensuring the rice stewing effect.

[0017] In the above technical solution, in the second preset step, after the heating function of the water collecting and spraying back structure is started, the water collecting and spraying back structure can inject steam into the cooking cavity. After the condensate in the water collecting and spraying back structure is evaporated, the third time period is pre-set so that the condensation part has free time to collect the steam generated by the food in the cooking cavity, thereby forming condensate, and the condensate is collected in the water collecting and spraying back structure by using the diversion structure.

[0018] In the above technical solution, by setting the third time length, the water collection and return spray structure can also work intermittently, thereby increasing its service life and ensuring the reliability of the operation of the cooking equipment.

[0019] In some technical solutions, optionally, the first number can be selected according to actual usage needs, such as selecting 2, 5 or other values, which will not be elaborated here.

[0020] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0021] In some technical schemes, optionally, the control method also includes: in the insulation stage, repeating the third preset step until the insulation mode is exited; wherein the third preset step includes: stopping heating the pot body and starting timing; when the timing reaches the fourth time period, starting the spray function of the water collection and return spray structure to spray condensate onto the pot body; heating the pot body until the fifth time period.

[0022] In this technical solution, a fourth time duration is set so that a longer time is reserved when the heating of the pot body is stopped, so that the steam generated by the food in the cooking cavity can condense in the condensation part to form condensate, and the condensate is collected by the guide structure to the water collection and return spray structure, thereby realizing the collection of aroma.

[0023] In addition, the set fourth time length can also lower the temperature of the food in the cooking chamber, thereby reducing the condensate sprayed from the water collecting and returning spraying structure toward the pot body, which will vaporize again due to the excessively high temperature of the food and form steam, which will be collected back into the water collecting and returning spraying structure and affect the flavoring effect of the food.

[0024] In the above technical solution, after the food is sprayed with condensate, the temperature of the food will drop. The food with dropped temperature is not conducive to the cooking effect of the food in the simmering stage. By heating the pot body for the fifth time so as to reheat the pot body, the dropped temperature of the food is increased again, and then the temperature of the food can be stabilized during the insulation stage, thereby achieving the aroma enhancement effect and ensuring the insulation effect.

[0025] In some technical schemes, optionally, the control method also includes: in the insulation stage, repeatedly executing the third preset step until the insulation mode is exited; the third preset step includes: starting the heating function of the water collecting and spraying structure to spray steam into the pot body until the condensate in the water collecting and spraying structure evaporates.

[0026] After the heating function of the water collecting and spraying back structure is started, the water collecting and spraying back structure can inject steam into the cooking cavity. After the condensate in the water collecting and spraying back structure is evaporated, the above steps are repeated.

[0027] In this process, since the condensing section condenses steam and the water collecting and returning structure sprays steam at the same time, the steam in the cooking cavity can be condensed and re-formed into steam during the heat preservation stage, thereby maintaining the aroma concentration in the cooking cavity to be constant. When the user opens the lid, the aroma-carrying steam in the cooking cavity can quickly diffuse out of the cooking cavity, thereby creating an environment full of fragrance, thereby enhancing the user experience.

[0028] In some technical solutions, optionally, repeating the second preset step until the cooking is completed also includes: after entering the rice stewing stage, starting timing until the timing reaches a sixth time period.

[0029] In this technical solution, when entering the rice stewing stage, the timing is counted and reaches the sixth time period in order to reserve a longer time for the condensation part to condense enough condensate so that the water collecting and spraying structure can spray steam into the cooking cavity, thereby collecting the aroma of the food, and the collected aroma is used for the second time in the cooking of the food, thereby enhancing the flavor of the food.

[0030] In some technical solutions, the rice stewing stage begins when the heating of the cooking cavity stops and the water in the cooking cavity is completely evaporated.

[0031] In some technical solutions, optionally, when it is detected that the temperature of the food in the cooking chamber rises from the boiling temperature, it is considered that the rice stewing stage has begun.

[0032] In some technical solutions, optionally, after the cooking is completed and before entering the keep warm stage, it also includes: after the cooking is completed, starting the timing until the timing reaches a seventh time period.

[0033] In this technical solution, when entering the insulation stage, the timing is counted and reaches the seventh time so as to reserve a longer time for the condensation part to condense enough condensate and for the water collecting and spraying structure to spray steam into the cooking cavity, thereby collecting the aroma of the food and allowing the collected aroma to participate in the cooking of the food for a second time, thereby enhancing the flavor of the food during the insulation stage.

[0034] In some technical solutions, optionally, it also includes: when the cover is opened, stopping the repetition of the third preset step until the cover is closed.

[0035] In this technical solution, the third preset step is combined with opening and closing the lid to reduce the waste of aroma caused by the water collecting and spraying back structure injecting condensate into the cooking cavity or spraying steam into the cooking cavity when the lid is opened.

[0036] In addition, in the above technical solution, the probability of scalding the user by injecting condensate or spraying steam from the water collection and return spray structure when the cover is opened can also be reduced, thereby improving the safety of the cooking equipment.

[0037] In some technical solutions, optionally, it also includes: obtaining the amount of ingredients corresponding to the ingredients put into the pot; and determining at least one of the sixth time length, the seventh time length and the third time length according to the amount of ingredients.

[0038] In the above technical solution, the third duration, the sixth duration and the seventh duration are not fixed values, and can be dynamically adjusted according to the amount of food. While ensuring the flavor enhancement effect, the collection amount of condensate is ensured, thereby reducing the probability of dry burning of the water collecting and re-spraying structure, thereby increasing the service life of the water collecting and re-spraying structure.

[0039] In some technical solutions, optionally, it also includes: obtaining the amount of food corresponding to the food placed in the pot; and determining at least one of the first time length, the second time length, the fourth time length and the fifth time length according to the amount of food.

[0040] In the above technical solution, the first duration, the second duration, the fourth duration and the fifth duration are not fixed values, and can be dynamically adjusted according to the amount of food. While ensuring the flavoring effect, the collection amount of condensate is ensured, and at the same time, the stability of the temperature in the cooking cavity during the rice stewing stage is also improved.

[0041] According to a second aspect of the present invention, there is provided a control device for a cooking device, the cooking device comprising a pot body, a cover body used in conjunction with the pot body, the cover body being provided with a condensation portion, a guide structure connected to the condensation portion, and a water collecting and spraying structure connected to the guide structure, the control device comprising: an execution unit, for, when entering a rice stewing stage, repeatedly executing a first preset step until the number of repetitions reaches a first number or repeatedly executing a second preset step until cooking is completed; wherein, the first preset step comprises: stopping heating the pot body and starting timing; when the timing reaches a first duration, starting the spraying function of the water collecting and spraying structure to spray condensate into the pot body; heating the pot body until a second duration; the second preset step comprises: starting the heating function of the water collecting and spraying structure to spray steam into the pot body until the condensate in the water collecting and spraying structure is completely evaporated; and timing a third duration after the condensate in the water collecting and spraying structure is completely evaporated.

[0042] The present application proposes a control device for a cooking device, which can use a condensation part to collect the aroma generated in the cooking cavity, and store it in the form of condensate in a water collecting and re-spraying structure, and then in the rice cooking stage, use the water collecting and re-spraying structure to release the collected aroma into the cooking cavity.

[0043] 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.

[0044] In the above technical solution, in the first preset step, a first time length is set so that when the heating of the pot body is stopped, a longer time is reserved so that the steam generated by the food in the cooking cavity can condense in the condensation part to form condensate, and the condensate is collected by the guide structure to the water collection and return spray structure, thereby realizing the collection of aroma.

[0045] In addition, the set first duration can also lower the temperature of the food in the cooking chamber, thereby reducing the condensate sprayed from the water collecting and spraying structure toward the pot body, which will vaporize again due to the high temperature of the food and form steam, which will be collected back to the water collecting and spraying structure and affect the flavoring effect of the food.

[0046] In the above technical solution, after the food is sprayed with condensate, the temperature of the food will drop. The food with dropped temperature is not conducive to the cooking effect of the food in the rice stewing stage. By heating the pot body for a second period of time so as to reheat the pot body, the dropped temperature of the food is increased again, and then the temperature of the food can be stabilized during the rice stewing stage, thereby achieving the aroma enhancement effect and ensuring the rice stewing effect.

[0047] In the above technical solution, in the second preset step, after the heating function of the water collecting and spraying back structure is started, the water collecting and spraying back structure can inject steam into the cooking cavity. After the condensate in the water collecting and spraying back structure is evaporated, the third time period is pre-set so that the condensation part has free time to collect the steam generated by the food in the cooking cavity, thereby forming condensate, and the condensate is collected in the water collecting and spraying back structure by using the diversion structure.

[0048] In the above technical solution, by setting the third time length, the water collection and return spray structure can also work intermittently, thereby increasing its service life and ensuring the reliability of the operation of the cooking equipment.

[0049] In some technical solutions, optionally, the first number can be selected according to actual usage needs, such as selecting 2, 5 or other values, which will not be elaborated here.

[0050] In some technical solutions, optionally, the execution unit is also used to: in the insulation stage, repeatedly execute the third preset step until the insulation mode is exited; wherein the third preset step includes: stopping heating the pot body and starting timing; when the timing reaches the fourth time period, starting the spray function of the water collection and return spray structure to spray condensate onto the pot body; heating the pot body until the fifth time period.

[0051] In this technical solution, a fourth time duration is set so that a longer time is reserved when the heating of the pot body is stopped, so that the steam generated by the food in the cooking cavity can condense in the condensation part to form condensate, and the condensate is collected by the guide structure to the water collection and return spray structure, thereby realizing the collection of aroma.

[0052] In addition, the set fourth time length can also lower the temperature of the food in the cooking chamber, thereby reducing the condensate sprayed from the water collecting and returning spraying structure toward the pot body, which will vaporize again due to the excessively high temperature of the food and form steam, which will be collected back into the water collecting and returning spraying structure and affect the flavoring effect of the food.

[0053] In the above technical solution, after the food is sprayed with condensate, the temperature of the food will drop. The food with dropped temperature is not conducive to the cooking effect of the food in the simmering stage. By heating the pot body for the fifth time so as to reheat the pot body, the dropped temperature of the food is increased again, and then the temperature of the food can be stabilized during the insulation stage, thereby achieving the aroma enhancement effect and ensuring the insulation effect.

[0054] In some technical schemes, optionally, the execution unit is also used to: in the insulation stage, repeatedly execute the third preset step until the insulation mode is exited; the third preset step includes: starting the heating function of the water collecting and spraying structure to spray steam into the pot body until the condensate in the water collecting and spraying structure evaporates.

[0055] After the heating function of the water collecting and spraying back structure is started, the water collecting and spraying back structure can inject steam into the cooking cavity. After the condensate in the water collecting and spraying back structure is evaporated, the above steps are repeated.

[0056] In this process, since the condensing section condenses steam and the water collecting and returning structure sprays steam at the same time, the steam in the cooking cavity can be condensed and re-formed into steam during the heat preservation stage, thereby maintaining the aroma concentration in the cooking cavity to be constant. When the user opens the lid, the aroma-carrying steam in the cooking cavity can quickly diffuse out of the cooking cavity, thereby creating an environment full of fragrance, thereby enhancing the user experience.

[0057] In some technical solutions, optionally, the second preset step is repeated until the cooking is completed, and the execution unit is also used to: after entering the rice stewing stage, start timing until the timing reaches a sixth time period.

[0058] In this technical solution, when entering the rice stewing stage, the timing is counted and reaches the sixth time period in order to reserve a longer time for the condensation part to condense enough condensate so that the water collecting and spraying structure can spray steam into the cooking cavity, thereby collecting the aroma of the food, and the collected aroma is used for the second time in the cooking of the food, thereby enhancing the flavor of the food.

[0059] In some technical solutions, the rice stewing stage begins when the heating of the cooking cavity stops and the water in the cooking cavity is completely evaporated.

[0060] In some technical solutions, optionally, when it is detected that the temperature of the food in the cooking chamber rises from the boiling temperature, it is considered that the rice stewing stage has begun.

[0061] In some technical solutions, optionally, after cooking is completed and before entering the insulation stage, the execution unit is also used to: start timing after cooking is completed until the timing reaches a seventh time period.

[0062] In this technical solution, when entering the insulation stage, the timing is counted and reaches the seventh time so as to reserve a longer time for the condensation part to condense enough condensate and for the water collecting and spraying structure to spray steam into the cooking cavity, thereby collecting the aroma of the food and allowing the collected aroma to participate in the cooking of the food for a second time, thereby enhancing the flavor of the food during the insulation stage.

[0063] In some technical solutions, optionally, the execution unit is further used to: when opening of the cover is detected, stop repeatedly executing the third preset step until closing of the cover is detected.

[0064] In this technical solution, the third preset step is combined with opening and closing the lid to reduce the waste of aroma caused by the water collecting and spraying back structure injecting condensate into the cooking cavity or spraying steam into the cooking cavity when the lid is opened.

[0065] In addition, in the above technical solution, the probability of scalding the user by injecting condensate or spraying steam from the water collection and return spray structure when the cover is opened can also be reduced, thereby improving the safety of the cooking equipment.

[0066] In some technical solutions, optionally, the execution unit is also used to: obtain the amount of ingredients corresponding to the ingredients put into the pot; and determine at least one of the sixth time period, the seventh time period and the third time period according to the amount of ingredients.

[0067] In the above technical solution, the third duration, the sixth duration and the seventh duration are not fixed values, and can be dynamically adjusted according to the amount of food. While ensuring the flavor enhancement effect, the collection amount of condensate is ensured, thereby reducing the probability of dry burning of the water collecting and re-spraying structure, thereby increasing the service life of the water collecting and re-spraying structure.

[0068] In some technical solutions, optionally, the execution unit is also used to: obtain the amount of food corresponding to the food placed in the pot; and determine at least one of the first time length, the second time length, the fourth time length and the fifth time length according to the amount of food.

[0069] In the above technical solution, the first duration, the second duration, the fourth duration and the fifth duration are not fixed values, and can be dynamically adjusted according to the amount of food. While ensuring the flavoring effect, the collection amount of condensate is ensured, and at the same time, the stability of the temperature in the cooking cavity during the rice stewing stage is also improved.

[0070] 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.

[0071] 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.

[0072] 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.

[0073] 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.

[0074] 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

[0075] 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:

[0076] Figure 1 One of the flow charts of the control method of the cooking device in the embodiment of the present application is shown;

[0077] Figure 2 One of the structural schematic diagrams of the cooking device in the embodiment of the present application is shown;

[0078] Figure 3 The second structural schematic diagram of the cooking device in the embodiment of the present application is shown;

[0079] Figure 4 A second flow chart of a method for controlling a cooking device in an embodiment of the present application is shown;

[0080] Figure 5 A third flow chart of the control method of the cooking device in the embodiment of the present application is shown;

[0081] Figure 6 A schematic block diagram of a control device for a cooking device in an embodiment of the present application is shown;

[0082] Figure 7 A schematic block diagram showing another control device of a cooking device in an embodiment of the present application is shown;

[0083] Figure 8 A schematic diagram showing the cooking stages in an embodiment of the present application is shown.

[0084] in, Figure 2 and Figure 3 The corresponding relationship between the reference numerals and the component names is as follows:

[0085] 202 pot body, 204 cover body, 206 condensation part, 208 flow guide structure, 210 water collection and return spray structure. DETAILED DESCRIPTION

[0086] 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.

[0087] 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.

[0088] 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 pot body 202, a cover body 204 used in conjunction with the pot body 202, the cover body 204 is provided with a condensation portion 206, a guide structure 208 connected to the condensation portion 206, and a water collection and return spraying structure 210 connected to the guide structure 208, and the control method includes:

[0089] Step 102, when entering the rice stewing stage, repeating the first preset step or repeating the second preset step;

[0090] Step 104, cooking is finished when the number of repetitions reaches the first number, or the second preset step is repeated until cooking is finished.

[0091] Among them, the first preset step includes: stopping heating the pot body and starting timing; when the timing reaches a first time period, starting the spray function of the water collecting and returning spray structure to spray condensate into the pot body; heating the pot body until a second time period; the second preset step includes: starting the heating function of the water collecting and returning spray structure to spray steam into the pot body until the condensate in the water collecting and returning spray structure evaporates; and timing for a third time period after the condensate in the water collecting and returning spray structure evaporates.

[0092] The present application proposes a control method for a cooking device. By running the above control method, the condensation part can be used to collect the aroma generated in the cooking cavity, and stored in the form of condensate in a water collecting and re-spraying structure. Then, during the rice cooking stage, the water collecting and re-spraying structure can be used to release the collected aroma into the cooking cavity.

[0093] The cooking cavity is a cavity defined by the cover body and the pot body.

[0094] 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.

[0095] In the above technical solution, in the first preset step, a first time length is set so that when the heating of the pot body is stopped, a longer time is reserved so that the steam generated by the food in the cooking cavity can condense in the condensation part to form condensate, and the condensate is collected by the guide structure to the water collection and return spray structure, thereby realizing the collection of aroma.

[0096] In addition, the set first duration can also lower the temperature of the food in the cooking chamber, thereby reducing the condensate sprayed from the water collecting and spraying structure toward the pot body, which will vaporize again due to the high temperature of the food and form steam, which will be collected back to the water collecting and spraying structure and affect the flavoring effect of the food.

[0097] In the above technical solution, after the food is sprayed with condensate, the temperature of the food will drop. The food with dropped temperature is not conducive to the cooking effect of the food in the rice stewing stage. By heating the pot body for a second period of time so as to reheat the pot body, the dropped temperature of the food is increased again, and then the temperature of the food can be stabilized during the rice stewing stage, thereby achieving the aroma enhancement effect and ensuring the rice stewing effect.

[0098] In the above technical solution, in the second preset step, after the heating function of the water collecting and spraying back structure is started, the water collecting and spraying back structure can inject steam into the cooking cavity. After the condensate in the water collecting and spraying back structure is evaporated, the third time period is pre-set so that the condensation part has free time to collect the steam generated by the food in the cooking cavity, thereby forming condensate, and the condensate is collected in the water collecting and spraying back structure by using the diversion structure.

[0099] In the above technical solution, by setting the third time length, the water collection and return spray structure can also work intermittently, thereby increasing its service life and ensuring the reliability of the operation of the cooking equipment.

[0100] In some technical solutions, optionally, the first number can be selected according to actual usage needs, such as selecting 2, 5 or other values, which will not be elaborated here.

[0101] In some technical solutions, optionally, the condensation part adopts cooling to achieve condensation of steam; and / or the non-condensation part of the cover body except the condensation part, the guide structure and the water collection and return spray structure is heated to achieve condensation of steam.

[0102] In some technical solutions, optionally, the condensation portion is arranged along the circumference of the cover body.

[0103] In some technical solutions, optionally, the guide structure is a guide groove or a guide plate.

[0104] In some technical schemes, optionally, the control method also includes: in the insulation stage, repeating the third preset step until the insulation mode is exited; wherein the third preset step includes: stopping heating the pot body and starting timing; when the timing reaches the fourth time period, starting the spray function of the water collection and return spray structure to spray condensate onto the pot body; heating the pot body until the fifth time period.

[0105] In this technical solution, a fourth time duration is set so that a longer time is reserved when the heating of the pot body is stopped, so that the steam generated by the food in the cooking cavity can condense in the condensation part to form condensate, and the condensate is collected by the guide structure to the water collection and return spray structure, thereby realizing the collection of aroma.

[0106] In addition, the set fourth time length can also lower the temperature of the food in the cooking chamber, thereby reducing the condensate sprayed from the water collecting and returning spraying structure toward the pot body, which will vaporize again due to the excessively high temperature of the food and form steam, which will be collected back into the water collecting and returning spraying structure and affect the flavoring effect of the food.

[0107] In the above technical solution, after the food is sprayed with condensate, the temperature of the food will drop. The food with dropped temperature is not conducive to the cooking effect of the food in the simmering stage. By heating the pot body for the fifth time so as to reheat the pot body, the dropped temperature of the food is increased again, and then the temperature of the food can be stabilized during the insulation stage, thereby achieving the aroma enhancement effect and ensuring the insulation effect.

[0108] In some technical schemes, optionally, the control method also includes: in the insulation stage, repeatedly executing the third preset step until the insulation mode is exited; the third preset step includes: starting the heating function of the water collecting and spraying structure to spray steam into the pot body until the condensate in the water collecting and spraying structure evaporates.

[0109] After the heating function of the water collecting and spraying back structure is started, the water collecting and spraying back structure can inject steam into the cooking cavity. After the condensate in the water collecting and spraying back structure is evaporated, the above steps are repeated.

[0110] In this process, since the condensing section condenses steam and the water collecting and returning structure sprays steam at the same time, the steam in the cooking cavity can be condensed and re-formed into steam during the heat preservation stage, thereby maintaining the aroma concentration in the cooking cavity to be constant. When the user opens the lid, the aroma-carrying steam in the cooking cavity can quickly diffuse out of the cooking cavity, thereby creating an environment full of fragrance, thereby enhancing the user experience.

[0111] In some technical solutions, optionally, repeating the second preset step until the cooking is completed also includes: after entering the rice stewing stage, starting timing until the timing reaches a sixth time period.

[0112] In this technical solution, when entering the rice stewing stage, the timing is counted and reaches the sixth time period in order to reserve a longer time for the condensation part to condense enough condensate so that the water collecting and spraying structure can spray steam into the cooking cavity, thereby collecting the aroma of the food, and the collected aroma is used for the second time in the cooking of the food, thereby enhancing the flavor of the food.

[0113] In some technical solutions, the rice stewing stage begins when the heating of the cooking cavity stops and the water in the cooking cavity is completely evaporated.

[0114] In some technical solutions, optionally, when it is detected that the temperature of the food in the cooking chamber rises from the boiling temperature, it is considered that the rice stewing stage has begun.

[0115] In some technical solutions, optionally, after cooking is completed and before entering the keep warm stage, it also includes: after cooking is completed, starting timing until the timing reaches a seventh time period.

[0116] In this technical solution, when entering the insulation stage, the timing is counted and reaches the seventh time so as to reserve a longer time for the condensation part to condense enough condensate and for the water collecting and spraying structure to spray steam into the cooking cavity, thereby collecting the aroma of the food and allowing the collected aroma to participate in the cooking of the food for a second time, thereby enhancing the flavor of the food during the insulation stage.

[0117] In some technical solutions, optionally, it also includes: when the cover is opened, stopping the repetition of the third preset step until the cover is closed.

[0118] In this technical solution, the third preset step is combined with opening and closing the lid to reduce the waste of aroma caused by the water collecting and spraying back structure injecting condensate into the cooking cavity or spraying steam into the cooking cavity when the lid is opened.

[0119] In addition, in the above technical solution, the probability of scalding the user by injecting condensate or spraying steam from the water collection and return spray structure when the cover is opened can also be reduced, thereby improving the safety of the cooking equipment.

[0120] In some technical solutions, optionally, it also includes: obtaining the amount of ingredients corresponding to the ingredients put into the pot; and determining at least one of the sixth time length, the seventh time length and the third time length according to the amount of ingredients.

[0121] In the above technical solution, the third duration, the sixth duration and the seventh duration are not fixed values, and can be dynamically adjusted according to the amount of food. While ensuring the flavor enhancement effect, the collection amount of condensate is ensured, thereby reducing the probability of dry burning of the water collecting and re-spraying structure, thereby increasing the service life of the water collecting and re-spraying structure.

[0122] In some technical solutions, optionally, it also includes: obtaining the amount of food corresponding to the food placed in the pot; and determining at least one of the first time length, the second time length, the fourth time length and the fifth time length according to the amount of food.

[0123] In the above technical solution, the first duration, the second duration, the fourth duration and the fifth duration are not fixed values, and can be dynamically adjusted according to the amount of food. While ensuring the flavoring effect, the collection amount of condensate is ensured, and at the same time, the stability of the temperature in the cooking cavity during the rice stewing stage is also improved.

[0124] In one embodiment, if Figure 4 As shown, the control method of the cooking device includes:

[0125] Step 401, start cooking;

[0126] Step 402, executing the cooking procedure;

[0127] Step 403, reaching the rice stewing stage;

[0128] Step 404, the pot body stops heating and counts 1;

[0129] Step 405, timer 1 ends;

[0130] Step 406, start the water collection and spraying structure;

[0131] Step 407, heating the pot and timing 2;

[0132] Step 408, timer 2 ends;

[0133] Step 409, the cycle is completed twice;

[0134] Step 410, completing the cooking process;

[0135] Step 411, the pot stops heating and counts 3;

[0136] Step 412, timer 3 ends;

[0137] Step 413, start the water collection and return spray structure;

[0138] Step 414, heating the pot and timing 4;

[0139] Step 415, timer 4 ends;

[0140] Step 416, whether to continue keeping warm, if the judgment result is yes, execute step 411, if the judgment result is no, end.

[0141] Among them, timing 1, timing 2, timing 3 and timing 4 correspond to the first duration, second duration, fourth duration and fifth duration in this application respectively.

[0142] Among them, the values ​​of timing 1, timing 2, timing 3 and timing 4 are shown in Table 1:

[0143] Table 1

[0144] Rice quantity identification level Timing 1 Chrono 2 Timer 3 Chrono 4 0 3 2 2 3 1 5 2 3 3 2 6 2 5 3 3 8 2 7 3

[0145] The units of Timer 1, Timer 2, Timer 3 and Timer 4 are minutes.

[0146] In one embodiment, if Figure 5 As shown, the control method of the cooking device includes:

[0147] Step 501, start cooking;

[0148] Step 502, executing the cooking procedure;

[0149] Step 503, reaching the rice stewing stage;

[0150] Step 504, time 5;

[0151] Step 505, starting the heating of the water collection and spraying structure;

[0152] Step 506, heating until the condensate is completely evaporated;

[0153] Step 507, timing 6;

[0154] Step 508, the cooking process ends;

[0155] Step 509, time 7;

[0156] Step 510, starting the heating of the water collection and return spray structure;

[0157] Step 511, heating until the condensate is completely evaporated;

[0158] Step 512, whether to continue keeping warm, if the judgment result is yes, execute step 509, if the judgment result is no, end.

[0159] Among them, timing 5, timing 6 and timing 7 correspond to the third duration, sixth duration and seventh duration in this application respectively.

[0160] Among them, the values ​​of timer 5, timer 6 and timer 7 are shown in Table 2:

[0161] Table 2

[0162] Rice quantity identification level Timer 5 Timer 6 Chrono 7 0 3 2 4 1 5 4 6 2 6 5 7 3 8 7 9

[0163] Among them, the rice amount recognition level corresponds to the amount of food, and the units of timer 5, timer 6 and timer 7 are minutes.

[0164] In one embodiment, if Figure 8 As shown, cooking of the cooking device is divided into a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage and a heat preservation stage.

[0165] Specifically, in the water absorption stage, the cooking cavity maintains the temperature at T1 for a time t1, wherein t1 is less than 18 minutes. During this process, a transition is made according to the maintenance time to enter a temperature rise stage.

[0166] In one of the embodiments, the bottom of the cooking cavity is intermittently heated during the water absorption stage.

[0167] In the heating stage, the temperature of the cooking cavity rises. For example, if the bottom of the cooking cavity is heated, the temperature inside the cooking cavity reaches 90°C when detected by the temperature measuring probe on the upper cover of the cooking cavity, and the boiling stage is entered.

[0168] In one of the embodiments, the upper cover temperature measuring probe detects that the temperature in the cooking cavity rises to above 95° C. and enters the boiling stage.

[0169] Specifically, the upper cover temperature measuring probe in the cooking cavity is used to detect that the steam temperature in the cooking cavity reaches 95° C. and enters the boiling stage.

[0170] The temperature of the cooking chamber rises to 98°C and enters the boiling stage.

[0171] In the boiling stage, the cooking cavity is continuously heated, such as the bottom of the cooking cavity is continuously heated, so that the rice water in the cooking cavity boils and the water is boiled dry. When the temperature measured at the temperature measuring point at the bottom of the cooking cavity is above 100° C., the rice stewing stage is entered.

[0172] In one of the embodiments, when the temperature at the bottom temperature measuring point in the cooking cavity is 125° C., the rice stewing stage begins.

[0173] In the rice stewing stage, the temperature of the rice is maintained above 90°C for t2, where t2 is 0min-18min. When the duration of the rice stewing stage reaches t2, the heat preservation stage is entered. In the rice stewing stage, the cooking chamber is intermittently heated, such as the bottom of the cooking chamber is intermittently heated.

[0174] Among them, t2 can be selected from 5min to 13min as needed.

[0175] In the heat preservation stage, the cooking cavity is kept warm to maintain the temperature in the cooking cavity at T2, wherein T2 is between 50°C and 85°C.

[0176] In one embodiment, T2 is between 55°C and 65°C.

[0177] In one embodiment, before the water absorption stage, there is also a pre-water absorption temperature rise stage, in which the cooking cavity is heated to heat the rice water in the cooking cavity until the temperature of the rice water rises to T1, wherein T1 is between 50°C and 70°C, such as 60°C.

[0178] Specifically, in the temperature rising stage before water absorption, if the temperature of the rice water in the cooking cavity reaches T1, it enters the water absorption stage.

[0179] In one embodiment, if Figure 6 As shown, the present invention provides a control device 600 for a cooking device, the cooking device comprising a pot body, a cover body used in conjunction with the pot body, the cover body being provided with a condensation portion, a guide structure connected to the condensation portion, and a water collecting and spraying structure connected to the guide structure, the control device comprising: an execution unit 602, for, when entering the rice stewing stage, repeatedly executing the first preset step until the number of repetitions reaches a first number or repeatedly executing the second preset step until the cooking is finished; wherein, the first preset step comprises: stopping heating the pot body and starting timing; when the timing reaches a first duration, starting the spraying function of the water collecting and spraying structure to spray condensate to the pot body; heating the pot body until a second duration; the second preset step comprises: starting the heating function of the water collecting and spraying structure to spray steam to the pot body until the condensate in the water collecting and spraying structure is completely evaporated; and timing a third duration after the condensate in the water collecting and spraying structure is completely evaporated.

[0180] The present application proposes a control device 600 for a cooking device, which can use a condensation part to collect the aroma generated in the cooking cavity and store it in the form of condensate in a water collecting and spraying structure. Then, during the rice cooking stage, the water collecting and spraying structure can be used to release the collected aroma into the cooking cavity.

[0181] 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.

[0182] In the above technical solution, in the first preset step, a first time length is set so that when the heating of the pot body is stopped, a longer time is reserved so that the steam generated by the food in the cooking cavity can condense in the condensation part to form condensate, and the condensate is collected by the guide structure to the water collection and return spray structure, thereby realizing the collection of aroma.

[0183] In addition, the set first duration can also lower the temperature of the food in the cooking chamber, thereby reducing the condensate sprayed from the water collecting and spraying structure toward the pot body, which will vaporize again due to the high temperature of the food and form steam, which will be collected back to the water collecting and spraying structure and affect the flavoring effect of the food.

[0184] In the above technical solution, after the food is sprayed with condensate, the temperature of the food will drop. The food with dropped temperature is not conducive to the cooking effect of the food in the rice stewing stage. By heating the pot body for a second period of time so as to reheat the pot body, the dropped temperature of the food is increased again, and then the temperature of the food can be stabilized during the rice stewing stage, thereby achieving the aroma enhancement effect and ensuring the rice stewing effect.

[0185] In the above technical solution, in the second preset step, after the heating function of the water collecting and spraying back structure is started, the water collecting and spraying back structure can inject steam into the cooking cavity. After the condensate in the water collecting and spraying back structure is evaporated, the third time period is pre-set so that the condensation part has free time to collect the steam generated by the food in the cooking cavity, thereby forming condensate, and the condensate is collected in the water collecting and spraying back structure by using the diversion structure.

[0186] In the above technical solution, by setting the third time length, the water collection and return spray structure can also work intermittently, thereby increasing its service life and ensuring the reliability of the operation of the cooking equipment.

[0187] In some technical solutions, optionally, the first number can be selected according to actual usage needs, such as selecting 2, 5 or other values, which will not be elaborated here.

[0188] In some technical solutions, optionally, the execution unit 602 is also used to: in the insulation stage, repeatedly execute the third preset step until the insulation mode is exited; wherein the third preset step includes: stopping heating the pot body and starting timing; when the timing reaches the fourth time period, starting the spray function of the water collection and return spray structure to spray condensate onto the pot body; heating the pot body until the fifth time period.

[0189] In this technical solution, a fourth time duration is set so that a longer time is reserved when the heating of the pot body is stopped, so that the steam generated by the food in the cooking cavity can condense in the condensation part to form condensate, and the condensate is collected by the guide structure to the water collection and return spray structure, thereby realizing the collection of aroma.

[0190] In addition, the set fourth time length can also lower the temperature of the food in the cooking chamber, thereby reducing the condensate sprayed from the water collecting and returning spraying structure toward the pot body, which will vaporize again due to the excessively high temperature of the food and form steam, which will be collected back into the water collecting and returning spraying structure and affect the flavoring effect of the food.

[0191] In the above technical solution, after the food is sprayed with condensate, the temperature of the food will drop. The food with dropped temperature is not conducive to the cooking effect of the food in the simmering stage. By heating the pot body for the fifth time so as to reheat the pot body, the dropped temperature of the food is increased again, and then the temperature of the food can be stabilized during the insulation stage, thereby achieving the aroma enhancement effect and ensuring the insulation effect.

[0192] In some technical solutions, optionally, the execution unit 602 is also used to: in the insulation stage, repeatedly execute the third preset step until the insulation mode is exited; the third preset step includes: starting the heating function of the water collecting and spraying structure to spray steam into the pot body until the condensate in the water collecting and spraying structure evaporates.

[0193] After the heating function of the water collecting and spraying back structure is started, the water collecting and spraying back structure can inject steam into the cooking cavity. After the condensate in the water collecting and spraying back structure is evaporated, the above steps are repeated.

[0194] In this process, since the condensing section condenses steam and the water collecting and returning structure sprays steam at the same time, the steam in the cooking cavity can be condensed and re-formed into steam during the heat preservation stage, thereby maintaining the aroma concentration in the cooking cavity to be constant. When the user opens the lid, the aroma-carrying steam in the cooking cavity can quickly diffuse out of the cooking cavity, thereby creating an environment full of fragrance, thereby enhancing the user experience.

[0195] In some technical solutions, optionally, the second preset step is repeated until the cooking is completed, and the execution unit 602 is also used to: after entering the rice stewing stage, start timing until the timing reaches a sixth time period.

[0196] In this technical solution, when entering the rice stewing stage, the timing is counted and reaches the sixth time period in order to reserve a longer time for the condensation part to condense enough condensate so that the water collecting and spraying structure can spray steam into the cooking cavity, thereby collecting the aroma of the food, and the collected aroma is used for the second time in the cooking of the food, thereby enhancing the flavor of the food.

[0197] In some technical solutions, the rice stewing stage begins when the heating of the cooking cavity stops and the water in the cooking cavity is completely evaporated.

[0198] In some technical solutions, optionally, when it is detected that the temperature of the food in the cooking chamber rises from the boiling temperature, it is considered that the rice stewing stage has begun.

[0199] In some technical solutions, optionally, after cooking is completed and before entering the keep warm stage, the execution unit 602 is also used to: start timing after cooking is completed until the timing reaches a seventh time period.

[0200] In this technical solution, when entering the insulation stage, the timing is counted and reaches the seventh time so as to reserve a longer time for the condensation part to condense enough condensate and for the water collecting and spraying structure to spray steam into the cooking cavity, thereby collecting the aroma of the food and allowing the collected aroma to participate in the cooking of the food for a second time, thereby enhancing the flavor of the food during the insulation stage.

[0201] In some technical solutions, optionally, the execution unit 602 is further used to: when the cover is opened, stop repeatedly executing the third preset step until the cover is closed.

[0202] In this technical solution, the third preset step is combined with opening and closing the lid to reduce the waste of aroma caused by the water collecting and spraying back structure injecting condensate into the cooking cavity or spraying steam into the cooking cavity when the lid is opened.

[0203] In addition, in the above technical solution, the probability of scalding the user by injecting condensate or spraying steam from the water collection and return spray structure when the cover is opened can also be reduced, thereby improving the safety of the cooking equipment.

[0204] In some technical solutions, optionally, the execution unit 602 is also used to: obtain the amount of ingredients corresponding to the ingredients put into the pot; and determine at least one of the sixth time period, the seventh time period and the third time period according to the amount of ingredients.

[0205] In the above technical solution, the third duration, the sixth duration and the seventh duration are not fixed values, and can be dynamically adjusted according to the amount of food. While ensuring the flavor enhancement effect, the collection amount of condensate is ensured, thereby reducing the probability of dry burning of the water collecting and re-spraying structure, thereby increasing the service life of the water collecting and re-spraying structure.

[0206] In some technical solutions, optionally, the execution unit 602 is also used to: obtain the amount of food corresponding to the food placed in the pot; and determine at least one of the first time length, the second time length, the fourth time length and the fifth time length according to the amount of food.

[0207] In the above technical solution, the first duration, the second duration, the fourth duration and the fifth duration are not fixed values, and can be dynamically adjusted according to the amount of food. While ensuring the flavoring effect, the collection amount of condensate is ensured, and at the same time, the stability of the temperature in the cooking cavity during the rice stewing stage is also improved.

[0208] In one embodiment, if Figure 7 As shown, the present invention provides a control device 700 for a cooking device, including a processor 702 and a memory 704. The memory 704 stores programs or instructions that can be run on the processor 702. When the programs or instructions are executed by the processor 702, the steps of any of the above methods are implemented.

[0209] In one embodiment, 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.

[0210] In one embodiment, 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.

[0211] 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.

[0212] 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.

[0213] 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.

[0214] 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.

[0215] 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 pot body and a cover body used in conjunction with the pot body, wherein the cover body is provided with a condensation portion, a flow guiding structure connected to the condensation portion, and a water collection and return spraying structure connected to the flow guiding structure, and the control method comprises: When entering the rice stewing stage, the first preset step is repeatedly executed until the number of repetitions reaches the first number or the second preset step is repeatedly executed until the cooking is finished; The first preset step includes: stopping heating the pot body and starting timing; when the timing reaches a first duration, starting the spraying function of the water collection and return spraying structure to spray condensate onto the pot body; heating the pot body until a second duration; The second preset step includes: starting the heating function of the water collecting and spraying structure to spray steam to the pot body until the condensate in the water collecting and spraying structure evaporates; and timing a third time after the condensate in the water collecting and spraying structure evaporates.

2. The control method of the cooking device according to claim 1, characterized in that: The control method further comprises: During the heat preservation stage, the third preset step is repeatedly executed until the heat preservation mode is exited; Among them, the third preset step includes: stopping heating the pot body and starting timing; when the timing reaches the fourth time period, starting the spray function of the water collection and return spray structure to spray condensate onto the pot body; heating the pot body until the fifth time period.

3. The control method of cooking equipment according to claim 1, characterized in that: The control method further comprises: During the heat preservation stage, the third preset step is repeatedly executed until the heat preservation mode is exited; The third preset step includes: starting the heating function of the water collecting and spraying structure to spray steam to the pot body until the condensate in the water collecting and spraying structure evaporates completely.

4. The control method of cooking equipment according to claim 1, characterized in that: The method of repeatedly executing the second preset step until the cooking is finished also includes: After entering the rice stewing stage, start timing until the timing reaches the sixth time period.

5. The control method of cooking equipment according to claim 4, characterized in that: After the cooking is finished and before entering the heat preservation stage, the method further includes: After the cooking is finished, the timing starts until the seventh time period is reached.

6. The control method of cooking equipment according to claim 2 or 3, characterized in that: Also includes: When the cover opening is detected, the third preset step is stopped and repeated until the cover closing is detected.

7. The control method of cooking equipment according to claim 5, characterized in that: Also includes: Obtaining the amount of food corresponding to the food put into the pot; At least one of the sixth duration, the seventh duration, and the third duration is determined according to the food amount.

8. The control method of cooking equipment according to claim 2, characterized in that: Also includes: Obtaining the amount of food corresponding to the food put into the pot; At least one of the first duration, the second duration, the fourth duration, and the fifth duration is determined according to the amount of food.

9. A control device for a cooking device, characterized in that: The cooking device comprises a pot body, a cover body used in conjunction with the pot body, the cover body is provided with a condensation part, a flow guide structure connected to the condensation part, and a water collection and return spray structure connected to the flow guide structure, and the control device comprises: An execution unit, used for repeatedly executing the first preset step until the number of repetitions reaches a first number or repeatedly executing the second preset step until the cooking is finished when entering the rice stewing stage; The first preset step includes: stopping heating the pot body and starting timing; when the timing reaches a first duration, starting the spraying function of the water collection and return spraying structure to spray condensate onto the pot body; heating the pot body until a second duration; The second preset step includes: starting the heating function of the water collecting and spraying structure to spray steam to the pot body until the condensate in the water collecting and spraying structure evaporates; and timing a third time after the condensate in the water collecting and spraying structure evaporates.

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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