Control method of air fryer

Abstract

The invention discloses a control method of an air fryer, and relates to the technical field of food processing machines. The air fryer is provided with a cooking cavity and a hot air assembly, the hot air assembly comprises a heating piece and a fan, the air fryer has a preservation appointment program, and the preservation appointment program has a preservation appointment stage and a cooking stage which are sequentially carried out. Wherein the preservation appointment program comprises the following steps: a preservation appointment stage: continuously timing when the environment temperature in the cooking cavity is within a preset temperature range, and taking the time as an accumulated time length; determining a trigger state of the air fryer for the sterilization operation based on the reservation time length and the accumulated time length; the trigger state is used for representing whether the air fryer is triggered to execute sterilization operation or not; when the air fryer is triggered, sterilization operation is executed, and based on the preset temperature corresponding to the sterilization operation, the heating piece is controlled to work according to the preset duration. Therefore, the method has the advantages of saving cost, reducing water loss and improving cooking quality and user experience.

Description

Technical Field

[0001] The present application relates to the technical field of food processing machines, and in particular to a control method for an air fryer. Background Art

[0002] Among the existing products, most air fryers have a function of pre-processing food materials, that is, after the user puts the food materials to be processed into the air fryer, closes the lid and sets the timer duration for the pre-processing, the air fryer starts timing based on the timer duration, and starts heating the food materials when the timer duration is reached. However, in places with humid air or hot seasons, food materials that are left in the air fryer for a long time are prone to breed bacteria or even deteriorate and rot, which has an adverse effect on the food health of users. To solve the above problems, the existing air fryers are usually equipped with a refrigeration device or a vacuum device to improve the environment in the pot, so as to reduce the temperature of the food materials to achieve the low-temperature preservation function, or to extract air to achieve the vacuum preservation function. Please refer to the prior art CN105361724A. The preservation device in the baking device adopts an ozone preservation device or a compressor circulation device to achieve ozone preservation or low-temperature preservation. However, the above method requires additional configuration of components such as ultraviolet lamps, electronic ballasts, vacuum aspirators or condensing compressors, which will make the air fryer more expensive and bulky as a whole, which is not conducive to production, maintenance and use. In addition, please refer to the prior art CN106308524A and the prior art CN200710029278.1. If the sterilization operation of the air fryer is performed at a fixed time, it does not take into account the impact of the actual environment on the growth of bacteria; and the air fryer needs the cooperation of the hot air component, which will cause the loss of moisture in the food. The heating and sterilization operation that is only performed rigidly at a fixed time is more likely to cause meaningless loss of moisture in the food, which also has an adverse effect on the cooking effect of the air fryer. Therefore, the existing air fryer products are in urgent need of improving the pre-order preservation method to fully consider the impact of the actual environment on the preservation and cooking of food, and to reduce the execution time of the sterilization operation as much as possible while inhibiting the growth of bacteria in the food, so as to avoid excessive loss of moisture in the food caused by multiple heating and sterilization, resulting in the dry taste of the food. Summary of the invention

[0003] The purpose of the present application is to provide a control method for an air fryer, which determines the trigger state of the air fryer for the sterilization operation by the accumulated time and the scheduled time obtained by continuous timing when the ambient temperature is within the preset temperature range, and controls the heating element to work at the preset temperature for the preset time when the sterilization operation is triggered. The present application can reduce costs by heating and sterilizing, and at the same time determine the appropriate opportunity for the sterilization operation through real-time ambient temperature detection, reduce the moisture loss of food caused by meaningless heating and sterilization, and reduce the number of sterilization operations as much as possible while maintaining the freshness of the food, thereby ensuring the freshness of the food during the scheduled static process, and improving the cooking quality of the air fryer and the user experience.

[0004] The embodiment of the present application is implemented as follows:

[0005] A first aspect of an embodiment of the present application provides a control method for an air fryer, the air fryer having a cooking cavity and a hot air component, the hot air component including a heating element and a fan, the air fryer having a scheduled preservation program, the scheduled preservation program having a scheduled preservation stage and a cooking stage performed in sequence, the scheduled preservation program comprising: in the scheduled preservation stage, continuous timing is performed when the ambient temperature in the cooking cavity is within a preset temperature range, as a cumulative duration; based on the scheduled duration and the cumulative duration, determining a trigger state of the air fryer for a sterilization operation; the trigger state is used to characterize whether the air fryer is triggered to perform a sterilization operation; when the air fryer is triggered, a sterilization operation is performed: based on a preset temperature corresponding to the sterilization operation, the heating element is controlled to work according to a preset duration.

[0006] In one embodiment, the trigger state of the air fryer for the sterilization operation is determined based on the reservation duration and the accumulated duration, including: determining the trigger condition corresponding to the sterilization operation based on the reservation duration; determining the trigger state of the air fryer for the sterilization operation based on the accumulated duration and the trigger condition.

[0007] In one embodiment, based on the reservation duration, the trigger condition corresponding to the sterilization operation is determined, including: based on the preset duration, determining the number of times the sterilization operation is to be performed, and / or the trigger duration threshold corresponding to each execution of the sterilization operation.

[0008] In one embodiment, based on the preset duration, the number of times the sterilization operation is to be executed and / or the trigger duration threshold corresponding to each execution of the sterilization operation is determined, including: if the appointment duration does not exceed the first appointment duration, the number of times the sterilization operation is to be executed is determined to be 0; if the appointment duration is between the first appointment duration and the second appointment duration, the number of times the sterilization operation is to be executed is determined to be 1, and the sterilization operation is executed when the accumulated time reaches the first trigger time threshold; if the appointment duration exceeds the second appointment duration, the number of times the sterilization operation is to be executed is determined to be more than 2 times, and the sterilization operation is executed when the accumulated time reaches the first trigger time threshold or the second trigger time threshold.

[0009] In one embodiment, the method further includes: when performing the sterilization operation, reducing the standard cooking time to obtain the cooking time of the cooking stage.

[0010] In one embodiment, the scheduled preservation stage includes at least one static cycle, and the method also includes: entering a new static cycle after performing the sterilization operation; during the current static cycle, retiming when the ambient temperature enters the preset temperature range for the first time to obtain the accumulated time corresponding to the current static cycle.

[0011] In one embodiment, before performing the sterilization operation, the method further includes: determining a preset temperature and / or preset duration corresponding to the next sterilization operation based on the execution order of the sterilization operations.

[0012] In one embodiment, before performing the sterilization operation, the method further includes: determining a preset temperature and / or preset duration corresponding to the next sterilization operation based on the accumulated execution duration of the sterilization operation.

[0013] In one embodiment, the method further includes: updating the preset temperature and / or preset duration corresponding to the next sterilization operation according to the remaining reservation duration between the current moment and the start time of the cooking stage.

[0014] In one embodiment, if the remaining scheduled time between the current time and the start time of the cooking stage is less than the third scheduled time, the number of pending executions of the sterilization operation is updated to 0.

[0015] The beneficial effects of this application compared with the prior art are:

[0016] The present application can solve the problem of high cost caused by the additional installation of condensing compressors and other devices in the air fryer to achieve sterilization operation in the prior art; the present application can also solve the problems in the prior art of meaningless evaporation of moisture on the surface of food, inaccurate sterilization timing, and difficulty in ensuring food quality and cooking quality due to the air fryer heating and sterilizing at a fixed time.

[0017] Based on the above technical problems, the present application provides a control method for an air fryer, which continuously counts the time as the accumulated time when the ambient temperature in the cooking cavity is within the preset temperature range, and then determines the trigger state of the air fryer for the sterilization operation based on the accumulated time and the preset time, and controls the heating element to heat at a preset temperature for a preset time when the air fryer is triggered. Based on the above scheme, the present application can judge in real time whether the ambient temperature or food condition in the air fryer has reached the opportunity to perform the sterilization operation, so as to reduce the meaningless evaporation of the moisture on the surface of the food due to the rigid heating and sterilization operation of the air fryer. The present application can accurately control the timing of the air fryer to perform the sterilization operation, improve the freshness preservation quality and cooking quality, and improve the user experience while reducing costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings required for use in the embodiments will be briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present application and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0019] Figure 1A schematic diagram of the structure of an air fryer provided in one embodiment of the present application;

[0020] Figure 2 A schematic diagram of a flow chart of a control method for an air fryer provided in one embodiment of the present application;

[0021] Figure 3 A flow chart of a method for controlling an air fryer provided in one embodiment of the present application.

[0022] Figure numerals: 1 - air fryer; 11 - hot air assembly; 111 - heating element; 112 - fan; 12 - processor; 13 - memory; 14 - temperature sensor. DETAILED DESCRIPTION

[0023] The technical solutions in the embodiments of the present application will be described below in conjunction with the drawings in the embodiments of the present application.

[0024] Similar reference numerals and letters represent similar items in the following drawings, so once an item is defined in one drawing, it does not need to be further defined and explained in subsequent drawings. At the same time, in the description of this application, the terms "first", "second", etc. are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0025] The technical solution of the present application will be clearly and completely described below in conjunction with the accompanying drawings.

[0026] See also Figure 1 , Figure 1 This is a schematic diagram of the structure of an air fryer 1 provided in one embodiment of the present application. Figure 1 As shown, the air fryer 1 includes at least one hot air component 11, at least one temperature sensor 14, at least one processor 12 and a memory 13. Figure 1 A processor 12, a temperature sensor 14 and a hot air component 11 are taken as an example. The air fryer 1 has a cooking cavity, the hot air component 11 and the temperature sensor 14 are arranged in the cooking cavity, and the hot air component 11 includes a heating element 111 and a fan 112. The processor 12 is electrically connected to the memory 13, the hot air component 11, and the temperature sensor 14 to receive the temperature detected by the temperature sensor 14. The memory 13 stores instructions that can be executed by at least one processor 12. The instructions are executed by at least one processor 12, so that at least one processor 12 executes the reservation control method of the air fryer 1 in the following embodiment.

[0027] The air fryer 1 generally has two modes: instant cooking and scheduled cooking. The scheduled cooking mode (a working mode executed according to the scheduled fresh-keeping program) includes two working stages, namely, the scheduled fresh-keeping stage and the cooking stage, which are performed in sequence. In an application scenario, the user can set the working parameters of the scheduled fresh-keeping stage and the cooking stage on the operation interface of the air fryer 1, such as the scheduled time (i.e., the total time from the start of the scheduled fresh-keeping stage to the end of the cooking stage), the cooking time (i.e., the total time corresponding to the cooking stage), the cooking firepower (or cooking temperature), etc. Subsequently, the air fryer 1 enters the scheduled fresh-keeping stage in response to the user's instructions. During the scheduled fresh-keeping stage, the air fryer 1 monitors the ambient temperature in the cooking cavity in real time through the temperature sensor 14 to determine the fresh-keeping conditions of the food in the cooking cavity, and executes the scheduled control method in the following embodiment of the present application.

[0028] See also Figure 2 , Figure 2 A flowchart of a reservation control method for an air fryer 1 provided in an embodiment of the present application is provided. The method is applied to the air fryer 1 and comprises the following steps.

[0029] S110: During the reserved fresh-keeping phase, the time is continuously counted when the ambient temperature in the cooking cavity is within the preset temperature range, which is used as the accumulated time.

[0030] The ambient temperature refers to the temperature in the cooking cavity detected in real time by the temperature sensor 14. The preset temperature range refers to a temperature range suitable for the growth of microorganisms or bacteria and easily causing food to spoil. In this step, the temperature sensor 14 detects the ambient temperature in the cooking cavity in real time and sends the ambient temperature to the processor 12. When the ambient temperature is within the preset temperature range, the processor 12 controls the timer to continue timing, so as to accumulate the time when the ambient temperature is within the preset temperature range as the accumulated time.

[0031] In one embodiment, during the scheduled preservation stage, the accumulated time can be obtained by re-timing by the timer after the air fryer 1 performs the sterilization operation and the ambient temperature in the cooking cavity re-enters the preset temperature range; the accumulated time can also be obtained by continuing to accumulate by the timer during the scheduled preservation stage, after the air fryer 1 performs the sterilization operation and the ambient temperature in the cooking cavity re-enters the preset temperature range.

[0032] In one embodiment, the preset temperature range is greater than or equal to 10°C; in another embodiment, the temperature interval corresponding to the preset temperature range is [6°C, 60°C]. In the embodiment of the present application, the preset temperature range can be determined based on the bacterial active temperature range corresponding to the food cooked in the air fryer 1, the minimum cooking temperature of the air fryer 1, the sterilization heating temperature and other sterilization conditions. When the ambient temperature in the cooking cavity is lower than the minimum threshold of the preset temperature range, the food in the cooking cavity is equivalent to being in a low-temperature preservation state, and the food in the low-temperature preservation state can also maintain a high food quality and food taste after cooking.

[0033] S120: Based on the reservation time and the accumulated time, determining the triggering state of the air fryer 1 for the sterilization operation.

[0034] The reservation time refers to the total time that the air fryer goes through from the start of the reservation preservation stage to the end of the cooking stage. The reservation time can be directly set by the user in advance on the operation interface of the air fryer 1, or it can be calculated by the air fryer 1 based on the cooking completion time set by the user, or the cooking start time and the cooking time corresponding to the cooking stage. The trigger state is used to characterize whether the air fryer 1 is triggered to perform the sterilization operation, and the trigger state includes two states: triggered and not triggered. When the trigger state is triggered, the air fryer 1 determines the parameters corresponding to the sterilization operation or directly enters the sterilization operation; when the trigger state is not triggered, the air fryer 1 continues to maintain the original state, maintains monitoring of the ambient temperature in the cooking chamber, and continues to accumulate timing when the ambient temperature is within the preset temperature range.

[0035] In this step, the processor 12 determines the triggering condition for the air fryer 1 to perform the sterilization operation based on the reserved duration, and then determines the triggering state of the air fryer 1, that is, whether the air fryer 1 is triggered to perform the sterilization operation, in combination with the continuously updated accumulated duration and the triggering condition.

[0036] S130: When the air fryer 1 is triggered, based on the preset temperature corresponding to the sterilization operation, the heating element 111 is controlled to work for a preset time.

[0037] The preset temperature refers to the temperature that needs to be maintained in the cooking cavity when the air fryer 1 performs a sterilization operation, or the temperature control point set corresponding to the temperature controller controlling the operation of the heating element 111 when the sterilization operation is performed; the preset duration refers to the duration that the air fryer 1 needs to maintain when performing a sterilization operation, or the duration that the thermostat controls the operation of the heating element 111 at the temperature control point. In this step, when the processor 12 determines that its trigger state is triggered based on the preset duration and the accumulated duration, the air fryer 1 controls the operation of the heating element 111 based on the known preset temperature and preset duration, so that the temperature in the cooking cavity is raised to the temperature required for heating and sterilization, and the food in the cooking cavity is preheated to achieve microbial killing.

[0038] In one embodiment of the present application, the preset temperature for the sterilization operation has a value range of [80°C, 100°C]; the preset duration for the sterilization operation has an optimal value range of [15min, 30min]. The above value range is an important parameter for pasteurization, which can not only ensure the nutrition and quality of the food, but also have a sufficient sterilization effect on the food.

[0039] Based on the above technical solution, the present application can determine in real time whether the ambient temperature in the air fryer 1 (i.e., the food preservation condition) has reached the point where a sterilization operation is required, so as to reduce the meaningless evaporation of moisture on the surface of the food due to the rigid heating and sterilization operation of the air fryer 1. The present application can accurately control the timing of the air fryer 1 performing the sterilization operation, reduce the production and manufacturing costs of the air fryer 1 by heating and sterilizing, improve the preservation quality and cooking quality, and enhance the user experience.

[0040] See also Figure 3 , Figure 3 This is a flow chart of a reservation control method for an air fryer 1 provided in one embodiment of the present application. Figure 3 As shown, the reservation control method of the air fryer 1 includes the following steps.

[0041] S200: Entering a new resting cycle during the reserved freshness-keeping phase.

[0042] The reserved fresh-keeping stage refers to the working state that the air fryer 1 heats and sterilizes the food in the cooking chamber or keeps it on standby (without any treatment to the food) before entering the cooking stage, in response to a user instruction or based on the start time of the cooking stage (i.e., the time when the air fryer 1 enters the cooking stage and starts cooking) within a specified period of time. The standby cycle refers to the time period when the food is kept in the air fryer 1 and the air fryer 1 does not perform any treatment on it (such as heating and sterilization).

[0043] The reservation fresh-keeping stage includes multiple resting cycles, and the air fryer 1 performs a sterilization operation between the two most adjacent resting cycles. Therefore, in this step, when the air fryer 1 enters the reservation fresh-keeping stage in response to the reservation start instruction, or when the air fryer 1 has just finished a sterilization operation and there is still free time between the current time and the start time of the cooking stage, the air fryer 1 enters a new resting cycle.

[0044] S210: During the current rest period, when the ambient temperature first enters the preset temperature range, the time is reset to obtain the accumulated time corresponding to the current rest period.

[0045] The ambient temperature refers to the temperature in the cooking cavity detected in real time by the temperature sensor 14. The preset temperature range refers to a temperature range suitable for the growth of microorganisms or bacteria, which is easy to cause food to spoil. The current rest period refers to the rest period in which the air fryer 1 is in real time after the most recent sterilization operation is completed, or when it has just entered the scheduled preservation stage and has never performed a sterilization operation. Therefore, in the current rest period, based on the ambient temperature monitored and updated in real time, the processor 12 restarts the timing when the ambient temperature enters the preset temperature range for the first time, so as to continuously update the accumulated duration corresponding to the current rest period. In the same rest period, the ambient temperature may not be continuously maintained within the preset temperature range. When the ambient temperature detected in real time leaves the preset temperature range, the processor 12 pauses the timing based on the ambient temperature outside the preset temperature range and temporarily saves it as the accumulated duration; when the ambient temperature detected in real time enters the preset temperature range again in the same rest period, the processor 12 continues the timing based on the ambient temperature within the preset temperature range on the basis of the pre-stored accumulated duration, so as to continuously update the accumulated duration corresponding to the current rest period.

[0046] In this step, the air fryer 1 restarts timing when the ambient temperature enters the preset temperature range for the first time during the current rest period, and continues timing when the ambient temperature is within the preset temperature range during the current rest period. During the current rest period, the air fryer 1 pauses timing and stores a temporary accumulated time when the ambient temperature leaves the preset temperature range, and continues timing and continuously updates the accumulated time when the ambient temperature enters the preset temperature range again during the same rest period.

[0047] This step is similar to step S110. For other specific details, please refer to the above step S110.

[0048] S220: Based on the reservation time and the accumulated time, determining the triggering state of the air fryer 1 for the sterilization operation.

[0049] The reservation duration refers to the total duration of the air fryer 1 from entering the reservation preservation stage to the end of the cooking stage. The trigger state is used to indicate whether the air fryer 1 is triggered to perform the sterilization operation, and the trigger state includes two states: triggered and untriggered. This step includes the following sub-steps S221 to S222.

[0050] S221: Based on the reservation duration, determine the triggering conditions corresponding to the sterilization operation.

[0051] The trigger condition refers to the condition that the air fryer 1 satisfies when it determines that the sterilization operation can be performed based on the accumulated time. This step can be performed by the processor 12 within a specified period of time after the air fryer 1 enters the scheduled fresh-keeping stage, and this step can also be performed in advance by the processor 12 before the air fryer 1 enters the scheduled fresh-keeping stage. In other embodiments of the present application, the trigger condition can also be information pre-stored in the memory 13 and does not need to be determined by the air fryer 1 based on the scheduled time.

[0052] In one embodiment, the processor 12 determines the number of times the sterilization operation is to be performed and / or the triggering time threshold corresponding to each execution of the sterilization operation based on the scheduled time in this step. The triggering time threshold refers to the time threshold that the accumulated time needs to reach when the air fryer 1 determines to perform the sterilization operation based on the accumulated time (the air fryer 1 is triggered).

[0053] Among them, if the appointment duration does not exceed the first appointment duration, the number of times the sterilization operation is to be executed is determined to be 0; if the appointment duration is between the first appointment duration and the second appointment duration, the number of times the sterilization operation is to be executed is determined to be 1, and the sterilization operation is executed when the accumulated time reaches the first trigger time threshold; if the appointment duration exceeds the second appointment duration, the number of times the sterilization operation is to be executed is determined to be more than 2 times, and the sterilization operation is executed when the accumulated time reaches the first trigger time threshold or the second trigger time threshold.

[0054] In one embodiment, the first reservation duration is 2 hours, the second reservation duration is 10 hours, the first trigger duration threshold is 2 hours, and the second trigger duration threshold is 7 hours. In other embodiments of the present application, the specific values ​​of the first reservation duration, the second reservation duration, the first trigger duration threshold, and the second trigger duration threshold can be set according to the type of culinary ingredients (also called cooking function) of the air fryer 1 or actual needs.

[0055] S221: Based on the accumulated time and the trigger condition, determine the trigger state of the air fryer 1 for the sterilization operation.

[0056] In this step, the air fryer 1 determines whether the accumulated time corresponding to the current static cycle meets the trigger condition based on the continuously updated accumulated time. When the accumulated time meets the trigger condition, the processor 12 confirms that the trigger state of the air fryer 1 for the sterilization operation is triggered, and continues to execute step S230; when the accumulated time does not meet the trigger condition, the trigger state of the air fryer 1 for the sterilization operation is not triggered, and the air fryer 1 continues to maintain the static standby state in the current static cycle, and continues to count when the real-time monitored ambient temperature enters the preset temperature range, so as to continue to obtain the continuously updated accumulated time, and repeat step S221.

[0057] In one embodiment, the trigger condition may be: the accumulated time meets the trigger time threshold corresponding to the current rest period. The trigger time threshold corresponding to the first rest period (or the first sterilization operation) is the first trigger time threshold; the trigger time threshold corresponding to the second rest period (or the second sterilization operation) is the second trigger time threshold. In one embodiment, the specific value of the trigger time threshold increases with the order of the rest period or the order of the sterilization operation, or remains unchanged after increasing.

[0058] Step S220 is similar to the above step S110, and please refer to the above step S110 for other specific details. Taking the reservation time of 10 hours as an example, the number of times the air fryer 1 is to be executed for the sterilization operation in the reservation preservation stage is 2. After entering the reservation preservation stage, in the first static cycle, when the ambient temperature is within the preset temperature range, the cumulative time is 2 hours, and the cumulative time corresponding to the first static cycle reaches the first trigger time threshold, and the air fryer 1 is triggered to end the standby state and enter the heating sterilization state; after the first sterilization operation is completed, the air fryer 1 enters the second static cycle of the reservation preservation stage, and the processor 12 restarts the timing and updates the cumulative time when the ambient temperature enters the preset temperature range for the first time. When the cumulative time corresponding to the second static cycle reaches 7 hours, the cumulative time corresponding to the second static cycle reaches the second time threshold, and the air fryer 1 is triggered to end the standby state and enter the heating sterilization state again. Therefore, the air fryer 1 completes two sterilization operations during the scheduled preservation stage based on the scheduled time and the accumulated time corresponding to the two static cycles, thereby achieving the sterilization and preservation of food during the scheduled preservation stage.

[0059] S230: When the air fryer is triggered, it is determined whether to perform the sterilization operation based on the number of sterilization operations to be performed.

[0060] After the air fryer initially determines the number of sterilization operations to be executed based on the reservation duration, the number of sterilization operations to be executed can be synchronously updated each time the sterilization operation is completed. For example, the number of sterilization operations to be executed is reduced by 1 each time the sterilization operation is completed, or the number of sterilization operations to be executed is updated based on the remaining reservation duration between the current time and the start time of the cooking stage and / or the number of sterilization operations that have been executed each time the sterilization operation is completed.

[0061] In this step, the processor 12 determines whether the air fryer 1 performs the sterilization operation based on the updated number of times to be executed for the sterilization operation. If the number of times to be executed is greater than 0, the processor 12 controls the air fryer 1 to start the sterilization operation according to the updated working parameters corresponding to the next sterilization operation, that is, executing step S240; if the number of times to be executed is equal to 0, the processor 12 controls the air fryer 1 to remain in a static standby state until the current moment reaches the start time of the cooking stage and the air fryer enters the cooking stage, that is, executing step S300.

[0062] In the embodiment of the present application, the working parameters corresponding to each sterilization operation performed by the air fryer can be pre-stored fixed parameters, or can be re-determined working parameters when the air fryer is triggered, based on the accumulated time in the current static cycle, or the execution order of the next sterilization operation, or the number of sterilization operations that have been executed, and the accumulated execution time. Among them, the specific implementation method of re-determining the working parameters corresponding to the next sterilization operation is as follows:

[0063] (i) Based on the execution order of the sterilization operations, determining the preset temperature and / or preset duration corresponding to the next sterilization operation.

[0064] When the accumulated duration corresponding to the current resting cycle meets the trigger condition, the air fryer 1 stops updating the accumulated duration. In one embodiment, the processor 12 determines the execution order of the sterilization operation to be executed (i.e., the next sterilization operation) after the current resting cycle ends based on the historical accumulated execution times (i.e., the execution times) of the sterilization operation in the current reserved fresh-keeping stage, and then determines the working parameters of the sterilization operation to be executed (i.e., the next sterilization operation) based on the execution order, such as the preset temperature and preset duration of heating sterilization.

[0065] (ii) determining a preset temperature and / or preset duration corresponding to the next sterilization operation based on the accumulated execution time of the sterilization operation.

[0066] In one embodiment, the processor 12 determines the cumulative execution time of the sterilization operation based on the records of the executed sterilization operations, and then determines the working parameters of the sterilization operation to be executed (i.e., the next sterilization operation) based on the cumulative execution time, such as the preset temperature and preset time for heating sterilization.

[0067] (iii) determining a preset temperature and / or preset duration corresponding to the next sterilization operation based on the accumulated duration corresponding to the current static cycle.

[0068] When the accumulated duration corresponding to the current rest period meets the trigger condition, the air fryer 1 stops updating the accumulated duration. In one embodiment, the processor 12 determines the working parameters of the sterilization operation to be performed (i.e., the next sterilization operation), such as the preset temperature and preset duration of heating sterilization, based on the accumulated duration corresponding to the current rest period.

[0069] In other embodiments of the present application, when the air fryer 1 is triggered, the processor 12 can also combine the execution order of the next sterilization operation and the accumulated duration corresponding to the current static cycle to comprehensively determine the working parameters of the next sterilization operation.

[0070] After the air fryer 1 has undergone the first sterilization operation, the bacteria in the cooking cavity and on the surface of the food itself have been basically inactivated. Therefore, in the reserved preservation stage, when the cooking cavity of the air fryer 1 is sealed, the triggering time threshold corresponding to the second and subsequent static cycles can be appropriately extended to avoid the air fryer 1 performing meaningless sterilization on the food and causing excessive moisture loss in the food. However, if the food in the cooking cavity is of the type that is not easy to penetrate by heat, then after the food has undergone the first sterilization, the inside of the food needs higher heat and longer heating time to achieve sufficient sterilization.

[0071] In one embodiment, the later the execution order of the sterilization operation, or the longer the accumulated time corresponding to the current standing cycle (or the trigger time threshold corresponding to the current standing cycle), the longer the preset time of the air fryer 1 for the next sterilization operation, or the higher the preset temperature of the air fryer 1 for the next sterilization operation. This is to compensate for the defect that after the food enters the second standing cycle, the trigger time threshold becomes longer and the standing time becomes longer, which may cause more bacteria to grow inside the food compared to the first standing cycle.

[0072] (iv) based on the remaining reservation time between the current time and the start time of the cooking stage, updating the number of sterilization operations to be performed, the preset temperature and / or the preset time corresponding to the next sterilization operation.

[0073] When the remaining reservation time is less than the shortest preset time for the sterilization operation, the air fryer 1 updates the number of times the sterilization operation is to be executed to 0, and the air fryer 1 will continue to maintain a static state until the remaining reservation time is 0 and cooking begins; when the remaining reservation time is greater than or equal to the shortest preset time for the sterilization operation, the air fryer 1 re-updates the number of times the sterilization operation is to be executed based on the remaining reservation time.

[0074] In one embodiment, if the remaining reservation time between the current time and the start time of the cooking stage is less than the third time, the number of pending executions of the sterilization operation is updated to 0. The third reservation time threshold can be 15 minutes, 30 minutes, or other values ​​according to actual needs.

[0075] In one embodiment, the air fryer 1 can also update the preset temperature and / or preset duration corresponding to the next sterilization operation according to the remaining preset duration between the current moment and the start time of the cooking stage. If the remaining preset duration is greater than the preset duration (initial working parameter) required for performing the sterilization operation, the preset duration and preset temperature of the next sterilization operation remain unchanged; if the remaining preset duration is less than the preset duration (initial working parameter), the processor 12 shortens the preset duration of the next sterilization operation to less than the remaining preset duration (i.e., updates the preset duration), and the processor 12 can further adjust the preset temperature based on the updated preset duration. For example, the preset temperature is increased to compensate for the defect of insufficient heating sterilization caused by insufficient preset duration.

[0076] S240: Based on the preset temperature corresponding to the sterilization operation, control the heating element 111 to operate according to the preset duration.

[0077] The preset temperature refers to the temperature that needs to be maintained in the cooking cavity when the air fryer 1 performs a sterilization operation, or the temperature control point set corresponding to the temperature controller controlling the heating element 111 to work when the sterilization operation is performed; the preset duration refers to the duration that the air fryer 1 needs to maintain when performing a sterilization operation, or the duration that the temperature controller controls the heating element 111 to work at the temperature control point. This step is similar to step S130, and the specific details refer to the above step S130.

[0078] After the processor controls the heating element 111 to complete heating for a preset time based on the preset temperature corresponding to the sterilization operation, the processor re-executes step S200 to enter a new static cycle.

[0079] In the embodiment of the present application, the air fryer can also simultaneously update the working parameters of the cooking stage while performing the sterilization operation, and the specific details are as follows:

[0080] Ingredients that have undergone sterilization during the reservation preservation stage are equivalent to preheating. Compared with ingredients that have not been preheated, if the same initial cooking time is used for the same cooking function, the corresponding cooking effect and the taste of the food after cooking will be worse for ingredients that have undergone sterilization. Therefore, in this step, when the air fryer performs the sterilization operation, the processor 12 is adjusted based on the known standard cooking time and the cumulative number of sterilization times, or based on the known standard cooking time and the cumulative sterilization time (the cumulative sterilization time is calculated based on the preset time corresponding to each sterilization operation), and the standard cooking time is reduced to obtain the cooking time of the updated cooking stage to maintain a better food taste. The standard cooking time is the duration of the cooking stage corresponding to the same ingredient function in the instant cooking mode. For example, the air fryer has multiple ingredient functions such as chicken wings, French fries, and skewers. Each ingredient function has an instant cooking mode and a reservation cooking mode. The standard cooking time is the cooking time of each ingredient function in the instant cooking mode. Reducing the cooking time of the cooking stage accordingly each time the sterilization operation is performed can reduce the impact of the sterilization operation on the taste of the cooking ingredients to a certain extent and improve the user's cooking experience.

[0081] In the embodiment of the present application, the longer the cumulative sterilization time is, or the more the cumulative sterilization times are, the longer the air fryer 1 reduces the cooking time. The preset cooking power can also be appropriately adjusted based on the cumulative sterilization time or the cumulative sterilization times to obtain an updated cooking time or cooking power to ensure the cooking quality of the food and improve the user experience.

[0082] S300: Determine whether to enter the cooking stage.

[0083] In this step, the processor determines whether the air fryer 1 has entered the cooking stage based on the remaining reservation time between the current moment and the start time of the cooking stage. If the remaining reservation time is 0, it means that the air fryer has completed the work of the reservation preservation stage at the current moment, and the air fryer needs to immediately enter the cooking stage to perform the cooking work, that is, execute step S310; if the remaining reservation time is greater than 0, it means that the air fryer is still in the reservation preservation stage at the current moment, that is, the air fryer needs to continue to maintain a static standby state and wait for the current moment to reach the cooking start time.

[0084] In the embodiment of the present application, in the above steps S200 to S260, if the current time is the start time of the cooking stage, the air fryer terminates the current step and enters S310 to directly enter the cooking stage and perform the cooking work.

[0085] S310: Execute cooking work.

[0086] In this step, the processor 12 controls the hot air component 11 in the cooking cavity to start working based on the updated cooking time and / or cooking fire power, so as to enter the cooking heating state of the air fryer 1.

[0087] Based on the above scheme, the present application determines the appropriate time for the air fryer to perform heating and sterilization operations by accumulating the time in each static cycle when the ambient temperature is within the preset temperature range, thereby reducing the meaningless evaporation of moisture on the surface of the food caused by the rigid heating of the air fryer at a fixed time, and improving the cooking quality of the food and the taste of the food; the present application determines or updates the preset time and preset temperature of the next sterilization operation based on the trigger time threshold corresponding to the current static cycle, the cumulative number of sterilization operations, the execution order of the sterilization operation corresponding to the current static cycle, or the remaining reservation time, and can well and flexibly adapt to the start time of the cooking stage of the food and the preservation status of the food in the reserved preservation stage, effectively improving the preservation quality and preservation effect of the air fryer in the reserved preservation stage, and enhancing the user experience.

[0088] The methods disclosed in several embodiments provided in the present application may also be implemented in other ways. The embodiments described above are merely schematic, for example, the flow charts and block diagrams in the accompanying drawings show the possible implementation architecture, functions and operations of the methods and computer program products according to the multiple embodiments of the present application. In this regard, each box in the flow chart or block diagram may represent a module, a program segment or a part of a code, and a part of a module, a program segment or a code includes one or more executable instructions for implementing a specified logical function. In some alternative implementations, the functions marked in the box may also occur in a sequence different from that marked in the accompanying drawings. For example, two consecutive boxes may actually be executed substantially in parallel, and they may sometimes be executed in reverse order, depending on the functions involved. It should also be noted that each box in the block diagram and / or flow chart, and the combination of boxes in the block diagram and / or flow chart, may be implemented with a dedicated hardware-based system that performs a specified function or action, or may be implemented with a combination of dedicated hardware and computer instructions.

[0089] In addition, the functional modules in the various embodiments of the present application may be integrated together to form an independent part, or each module may exist separately, or two or more modules may be integrated to form an independent part.

[0090] The embodiment of the present application provides a computer-readable storage medium, which stores a computer program. The computer program can be executed by the processor 12 to complete the control method of the air fryer.

[0091] If the function is implemented in the form of a software function module and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present application can essentially or partly contribute to the prior art or part of the technical solution can be embodied in the form of a software product. The computer software product is stored in a storage medium, including several instructions for a computer device (which can be a personal computer, server, or network device, etc.) to execute all or part of the steps of the various embodiments of the present application. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, Random Access Memory), disk or optical disk and other media that can store program code.

[0092] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A control method for an air fryer, the air fryer having a cooking chamber and a hot air component, the hot air component comprising a heating element and a fan, the air fryer having a pre-set fresh-keeping program, the pre-set fresh-keeping program having a pre-set fresh-keeping stage and a cooking stage performed in sequence, characterized in that: The reservation preservation procedure includes: During the reserved fresh-keeping phase, the time is kept when the ambient temperature in the cooking cavity is within the preset temperature range, which is used as the accumulated time; Based on the reservation duration and the accumulated duration, determining a trigger state of the air fryer for a sterilization operation; the trigger state is used to indicate whether the air fryer is triggered to perform a sterilization operation; When the air fryer is triggered, a sterilization operation is performed: based on a preset temperature corresponding to the sterilization operation, the heating element is controlled to work according to a preset time.

2. The control method of the air fryer according to claim 1, characterized in that: The determining, based on the reservation duration and the accumulated duration, of a triggering state of the air fryer for a sterilization operation includes: Based on the reservation duration, determining a trigger condition corresponding to the sterilization operation; Based on the accumulated time and the trigger condition, a trigger state of the air fryer for the sterilization operation is determined.

3. The control method of the air fryer according to claim 2, characterized in that: The determining, based on the reservation duration, a trigger condition corresponding to the sterilization operation includes: Based on the preset duration, the number of times the sterilization operation is to be performed and / or a trigger duration threshold corresponding to each execution of the sterilization operation is determined.

4. The control method of the air fryer according to claim 3, characterized in that: The determining, based on the preset duration, the number of times the sterilization operation is to be performed and / or a trigger duration threshold corresponding to each execution of the sterilization operation includes: If the reservation duration does not exceed the first reservation duration, determining the number of times the sterilization operation is to be executed is 0; If the reservation duration is between the first reservation duration and the second reservation duration, the number of pending executions of the sterilization operation is determined to be 1, and the sterilization operation is executed when the accumulated duration reaches a first trigger duration threshold; If the reservation duration exceeds the second reservation duration, it is determined that the number of times the sterilization operation is to be executed is more than 2 times, and when the accumulated duration reaches the first trigger duration threshold or the second trigger duration threshold, the sterilization operation is executed.

5. The control method of the air fryer according to claim 1, characterized in that: The method further comprises: When performing a sterilization operation, the standard cooking time is reduced to obtain the cooking time for the cooking stage.

6. The control method of the air fryer according to claim 1, characterized in that: The scheduled fresh-keeping stage includes at least one static period, and the method further includes: Entering a new resting cycle after performing the sterilization operation; In the current static cycle, the timing is restarted when the ambient temperature enters the preset temperature range for the first time to obtain the accumulated time length corresponding to the current static cycle.

7. The control method of the air fryer according to claim 1, characterized in that: Before performing the sterilization operation, the method further includes: Based on the execution order of the sterilization operations, the preset temperature and / or the preset duration corresponding to the next sterilization operation is determined.

8. The control method of the air fryer according to claim 1, characterized in that: Before performing the sterilization operation, the method further includes: Based on the accumulated execution time of the sterilization operation, the preset temperature and / or the preset time corresponding to the next sterilization operation is determined.

9. The control method of the air fryer according to claim 1, characterized in that: Before performing the sterilization operation, the method further includes: The preset temperature and / or the preset time corresponding to the next sterilization operation are updated according to the remaining reservation time between the current moment and the start time of the cooking stage.

10. The control method of the air fryer according to claim 1, characterized in that: If the remaining scheduled time between the current moment and the start time of the cooking stage is less than the third scheduled time, the number of times the sterilization operation is to be executed is updated to 0.

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