Oven cooking control method and device, equipment and storage medium

Abstract

The invention discloses an oven cooking control method and device, equipment and a storage medium, and the method comprises the steps: determining a cooking region of food materials from a plurality of temperature control regions in an oven based on the cooking parameters of the food materials obtained in advance, and determining the operation parameters of the cooking region; a temperature control element in the cooking area is controlled to cook the food materials according to the operation parameters, and cooking state parameters of the food materials are periodically obtained in the cooking process; and determining a cooking adjustment task based on the cooking state parameters of the food materials, and controlling a temperature control element in the cooking area to execute the cooking adjustment task. According to the oven cooking control method, device and equipment and the storage medium disclosed by the invention, the problems that a manual operation mode needs to frequently adjust oven parameters in the cooking process, the operation is relatively tedious, and accurate control on the oven cannot be realized are solved, so that the working parameters of the oven do not need to be manually adjusted, and the working efficiency is improved. The accuracy of controlling the oven is effectively improved, so that the cooking effect of food materials is ensured.

Description

Technical Field

[0001] The embodiments of the present invention relate to the field of oven control, and in particular to an oven cooking control method, device, equipment and storage medium. Background Art

[0002] In modern family kitchens, ovens have become a common and important cooking device. In some technologies, existing ovens mostly rely on users to manually set the baking time and baking temperature of the oven.

[0003] However, this manual operation method requires the user to frequently adjust the oven parameters during the cooking process, which is cumbersome and cannot achieve precise control of the oven, which can easily lead to poor cooking results. Summary of the invention

[0004] The purpose of the present invention is to at least provide an oven cooking control method, device, equipment and storage medium, which can at least solve the technical problem that the manual operation mode requires the user to frequently adjust the oven parameters during the cooking process, which is cumbersome and cannot achieve precise control of the oven, thus easily leading to poor cooking results. At least it can achieve the technical effect of not requiring manual adjustment of the oven's working parameters, effectively improving the accuracy of the oven control, thereby ensuring the cooking effect of the ingredients.

[0005] To solve the above technical problems, at least one embodiment of the present application provides an oven cooking control method, comprising:

[0006] Based on the pre-acquired cooking parameters of the food, determine the cooking zone of the food from a plurality of temperature control zones in the oven, and determine the operating parameters of the cooking zone;

[0007] Controlling the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtaining the cooking state parameters of the food during the cooking process;

[0008] Based on the cooking state parameters of the food, a cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to execute the cooking adjustment task.

[0009] At least one embodiment of the present application further provides an oven cooking control system, comprising: a radio frequency identification unit, a temperature control element, a sensor, and a control unit;

[0010] The control unit is used to determine the cooking zone of the food from multiple temperature control zones in the oven and determine the operating parameters of the cooking zone based on the cooking parameters of the food pre-acquired by the radio frequency identification unit; control the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtain the cooking state parameters of the food through the sensor during the cooking process; determine the cooking adjustment task based on the cooking state parameters of the food, and control the temperature control element in the cooking zone to perform the cooking adjustment task.

[0011] At least one embodiment of the present application further provides an oven cooking control device, comprising:

[0012] A zone determination module, for determining a cooking zone for the food from a plurality of temperature control zones in the oven based on pre-acquired cooking parameters of the food, and determining operating parameters of the cooking zone;

[0013] A control module, used for controlling the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtaining the cooking state parameters of the food during the cooking process;

[0014] The execution module is used to determine the cooking adjustment task based on the cooking state parameters of the food, and control the temperature control element in the cooking zone to execute the cooking adjustment task.

[0015] At least one embodiment of the present application also provides an electronic device, comprising: at least one processor; and a memory communicatively connected to the at least one processor; wherein the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor so that the at least one processor can execute the above-mentioned oven cooking control method.

[0016] At least one embodiment of the present application further provides a computer-readable storage medium storing a computer program, wherein the computer program implements the above-mentioned oven cooking control method when executed by a processor.

[0017] The oven cooking control method, device, equipment and storage medium provided by the embodiments of the present application determine the cooking zone of the food from multiple temperature control zones in the oven based on the cooking parameters of the food obtained in advance, determine the operating parameters of the cooking zone, and then control the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtain the cooking state parameters of the food during the cooking process. Then, based on the cooking state parameters of the food, determine the cooking adjustment task, and control the temperature control element in the cooking zone to perform the cooking adjustment task. In this way, the operating parameters of the cooking zone are adjusted according to the cooking state of the food, so that the adjusted operating parameters in the cooking zone are more suitable for continuing to cook the current food, without manually adjusting the working parameters of the oven, effectively improving the accuracy of controlling the oven, thereby ensuring the cooking effect of the food.

[0018] In some optional embodiments, determining a cooking adjustment task based on the cooking state parameter of the food, and controlling the temperature control element in the cooking zone to perform the cooking adjustment task includes:

[0019] Detect whether there is a risk of abnormal cooking based on the cooking status parameters of the ingredients;

[0020] When a cooking abnormality risk is detected, a cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to execute the cooking adjustment task to handle the cooking abnormality risk.

[0021] By monitoring the cooking status of the ingredients during the cooking process, when abnormal cooking risks occur, the abnormal cooking risks are controlled and handled to ensure the cooking effect of the ingredients.

[0022] In some optional embodiments, the cooking state parameter includes the weight and / or temperature of the food after the current cooking;

[0023] After periodically acquiring the cooking state parameters of the food during the cooking process, the method further includes:

[0024] Determining a weight change rate according to the weight of the food after cooking and the original weight;

[0025] and / or,

[0026] Determining a temperature change rate according to the temperature of the food after cooking and the original temperature;

[0027] When the risk of abnormal cooking is detected, determining a cooking adjustment task, and controlling the temperature control element in the cooking zone to execute the cooking adjustment task to process the abnormal cooking risk, includes:

[0028] When the weight change rate does not reach a preset weight change threshold, and / or the temperature change rate does not reach a preset temperature change threshold, the cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to perform the cooking adjustment task.

[0029] The cooking status of the ingredients is quantified by the weight change rate and / or temperature change rate of the ingredients. When there is a risk of abnormal cooking, the control handles the abnormal cooking risk without manually adjusting the working parameters of the oven, effectively improving the accuracy of oven control and ensuring the cooking effect of the ingredients.

[0030] In some optional embodiments, determining a cooking adjustment task based on the cooking state parameter of the food, and controlling the temperature control element in the cooking zone to perform the cooking adjustment task includes:

[0031] Determining a cooking temperature adjustment value and / or a cooking time adjustment value based on the cooking state parameters of the food;

[0032] The cooking temperature and / or cooking time of the temperature control element in the cooking zone is adjusted according to the cooking temperature adjustment value and / or the cooking time adjustment value.

[0033] The cooking status of the ingredients is monitored, and the adjustment value of the temperature control element is determined according to the cooking status parameters to accurately adjust the temperature control element so that the operating parameters of the adjusted temperature control element are more suitable for continued cooking of the ingredients, ensuring that the food is always in the best cooking state, improving the cooking quality and taste, and thus ensuring the cooking effect of the ingredients.

[0034] In some optional embodiments, determining the cooking zone of the food from a plurality of temperature control zones in the oven based on the pre-acquired cooking parameters of the food, and determining the operating parameters of the cooking zone, includes:

[0035] Acquire the food attribute information of the dish, and determine the cooking parameters of the food according to the food attribute information, wherein the cooking parameters of the food include cooking temperature, cooking time and heating mode;

[0036] Determining a cooking zone for the food from a plurality of temperature control zones in the oven according to the production temperature and the heating mode;

[0037] The preparation temperature is determined as the cooking temperature of the cooking zone, and the preparation time is determined as the cooking time of the cooking zone.

[0038] When the preparation of a dish requires at least one ingredient, precise control of the cooking of each ingredient in the dish can be achieved by determining the cooking parameters of each ingredient and determining the operating parameters of the corresponding cooking zone according to the cooking parameters.

[0039] In some optional embodiments, the cooking parameters of the food further include: ventilation volume and wind speed;

[0040] After obtaining the food attribute information of the dish and determining the cooking parameters of the food according to the food attribute information, the method further includes:

[0041] The ventilation element in the oven is controlled to operate according to the ventilation volume and the wind speed.

[0042] After determining the cooking parameters of the food, the ventilation elements in the oven are controlled to operate according to the ventilation volume and wind speed during the cooking process of the food, so that the air in the oven can circulate and ensure uniform temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] One or more embodiments are exemplarily described by the pictures in the corresponding drawings, and these exemplary descriptions do not constitute limitations on the embodiments.

[0044] Figure 1 It is a flowchart of an oven cooking control method provided by an embodiment of the present application;

[0045] Figure 2 It is a flow chart of an oven cooking control device provided by an embodiment of the present application;

[0046] Figure 3 is a structural schematic diagram of an electronic device provided by another embodiment of the present application;

[0047] Figure 4 It is a flow chart of an oven cooking control method provided by another embodiment of the present application. DETAILED DESCRIPTION

[0048] To make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the embodiments of the present application will be described in detail below in conjunction with the accompanying drawings. However, it will be appreciated by those skilled in the art that in the present application, many technical details are proposed in order to enable the reader to better understand the present application. However, even without these technical details and various changes and modifications based on the following embodiments, the technical scheme claimed in the present application can also be implemented. The division of the following embodiments is for the convenience of description, and the specific implementation of the present application should not be construed as any limitation, and the various embodiments can be combined and referenced with each other under the premise of no contradiction.

[0049] In order to facilitate understanding of the embodiments of the present application, relevant contents about the oven cooking control method are first introduced here.

[0050] In modern family kitchens, ovens have become a common and important cooking device. In some technologies, existing ovens mostly rely on users to manually set the baking time and baking temperature of the oven.

[0051] However, this manual operation method requires the user to frequently adjust the oven parameters during the cooking process, which is cumbersome and cannot achieve precise control of the oven, which can easily lead to poor cooking results.

[0052] In order to solve the technical problem that the above-mentioned manual operation mode requires the user to frequently adjust the oven parameters during the cooking process, which is cumbersome and cannot achieve precise control of the oven, thus easily leading to poor cooking effects, the present invention proposes an oven cooking control method. The implementation details of the oven cooking control method of this embodiment are specifically described below. The following content is only the implementation details provided for the convenience of understanding and is not necessary for the implementation of this solution.

[0053] Embodiment 1:

[0054] The oven cooking control method of this embodiment can be applied to electronic devices with communication, computing and data storage capabilities. The specific process can be as follows: Figure 1 As shown, including:

[0055] Step 101, based on the pre-acquired cooking parameters of the ingredients, determine the cooking zone of the ingredients from a plurality of temperature control zones in the oven, and determine the operating parameters of the cooking zone.

[0056] Specifically, a plurality of temperature control zones are provided in the oven, and temperature control elements are provided in the temperature control zones. The temperature in the temperature control zones is adjusted by controlling the temperature control elements, so as to cook the food. Specifically, since the initial temperature settings of different temperature control zones are different and different food materials have different temperature requirements, the temperature control zone suitable for the food materials will be determined according to the cooking parameters of the food materials (such as cooking temperature). In some examples, after the food materials are placed in the oven, due to the volume of the food materials and the placement of the food materials in the oven, there will be a situation where no area of ​​the food materials is placed in some temperature control zones. The temperature control zone involving the food materials is determined as the cooking zone of the food materials, and the operating parameters of the cooking zone are determined according to the cooking parameters of the food materials.

[0057] In this embodiment, the cooking zone of the food is determined from the multiple temperature control zones in the oven based on the cooking parameters of the food, and the operating parameters of the cooking zone, such as cooking time, cooking temperature, etc., are determined according to the cooking parameters of the food. In some examples, the temperature control zones in the oven can be divided according to the cooking parameters of different food ingredients, and the initial temperature is set according to the cooking parameters of the food ingredients. For example, if the food ingredients need to be cooked at high temperature and the food ingredients are large in size, the initial temperatures of several adjacent temperature control zones in the oven are set to high temperature, that is, several adjacent temperature control zones with initial temperatures set to high temperature are used as the cooking zones of the food ingredients. In some examples, the initial temperatures of multiple temperature control zones in the oven can also be set according to historical data. After obtaining the cooking parameters of the food ingredients, the cooking zone of the food ingredients is determined from the multiple temperature control zones, and the food ingredients are placed in the cooking zone for cooking.

[0058] In some examples, the cooking parameters of the ingredients can be obtained by the following steps: an RFID tag is preset in a baking tray, the cooking parameters of the ingredients are pre-stored in the RFID tag, and an RFID identification unit is provided in the oven, which can automatically scan and read the information of the RFID tag. When the corresponding ingredients are put into the oven through the baking tray, the RFID tag of the baking tray is scanned and read by the RFID identification unit, thereby obtaining the cooking parameters of the corresponding ingredients.

[0059] Step 102, controlling the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtaining the cooking state parameters of the food during the cooking process.

[0060] Specifically, after the operating parameters of the cooking zone are obtained, the temperature control element in the cooking zone is controlled to cook the food according to the operating parameters, and during the cooking process, the cooking state of the food needs to be periodically monitored to obtain the cooking state parameters of the food. It should be noted that the cooking state parameters do not mean that the parameter type is different from the cooking parameters, but because the food is already in a semi-cooked state at this time, the state parameters of the food in the semi-cooked state are represented by the cooking state parameters.

[0061] Step 103: determining a cooking adjustment task based on the cooking state parameters of the food, and controlling the temperature control element in the cooking zone to execute the cooking adjustment task.

[0062] Specifically, during the cooking process, as cooking proceeds, the cooking state of the food is not necessarily suitable for continuing to cook it using the operating parameters of the cooking zone. Therefore, after obtaining the cooking state parameters of the food, it is necessary to determine the cooking adjustment task according to the cooking state parameters of the food. Here, the cooking adjustment task is used to adjust the operating parameters of the temperature control element of the cooking zone so that the adjusted operating parameters are more suitable for cooking the current food. After determining the cooking adjustment task, the temperature control element in the cooking zone is controlled to execute the cooking adjustment task, so that the food continues to be cooked.

[0063] In this embodiment, based on the cooking parameters of the ingredients acquired in advance, the cooking zone of the ingredients is determined from the multiple temperature control zones in the oven, and the operating parameters of the cooking zone are determined. Then, the temperature control element in the cooking zone is controlled to cook the ingredients according to the operating parameters, and the cooking state parameters of the ingredients are periodically acquired during the cooking process. Then, based on the cooking state parameters of the ingredients, the cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to perform the cooking adjustment task. In this way, the operating parameters of the cooking zone are adjusted according to the cooking state of the ingredients, so that the adjusted operating parameters in the cooking zone are more suitable for continuing to cook the current ingredients, without manually adjusting the working parameters of the oven, which effectively improves the accuracy of controlling the oven, thereby ensuring the cooking effect of the ingredients.

[0064] In some embodiments, determining a cooking adjustment task based on a cooking state parameter of an ingredient, and controlling a temperature control element in a cooking zone to perform the cooking adjustment task includes:

[0065] Detect whether there is a risk of abnormal cooking based on the cooking status parameters of the ingredients;

[0066] When a cooking abnormality risk is detected, a cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to perform the cooking adjustment task to handle the cooking abnormality risk.

[0067] Specifically, the cooking abnormality risk refers to the risk event that causes the cooking state of the ingredients to not conform to the preset normal state during the current cooking process, such as the cooking temperature of the oven not reaching the preset temperature, the temperature of the ingredients not reaching the expected temperature, the weight reduction rate of the ingredients being too fast or too slow, etc. In this embodiment, when the cooking abnormality risk is detected based on the cooking state parameters of the ingredients, it means that the current cooking state of the ingredients is not suitable for continuing to cook them using the operating parameters of the cooking zone. Therefore, the temperature control element in the cooking zone is controlled to perform the cooking adjustment task to handle the cooking abnormality risk, so as to continue cooking the ingredients. By monitoring the cooking state of the ingredients during the cooking process, when the cooking abnormality risk occurs, the cooking abnormality risk is controlled to be handled to ensure the cooking effect of the ingredients.

[0068] In some embodiments, the cooking status parameter includes the weight and / or temperature of the food material after the current cooking;

[0069] After periodically obtaining the cooking status parameters of the ingredients during the cooking process, it also includes:

[0070] Determine the weight change rate based on the weight of the food after cooking and the original weight;

[0071] and / or,

[0072] Determine the temperature change rate according to the temperature of the food after cooking and the original temperature;

[0073] When a cooking abnormality risk is detected, a cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to perform the cooking adjustment task to handle the cooking abnormality risk, including:

[0074] When the weight change rate does not reach a preset weight change threshold, and / or the temperature change rate does not reach a preset temperature change threshold, a cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to perform the cooking adjustment task.

[0075] Specifically, a temperature sensor and a weight sensor are provided in the oven, wherein the weight sensor is installed at the bottom of the oven so as to obtain the weight change of the food in real time, and there is no special requirement for the location of the temperature sensor, as long as the cooking temperature in the oven and the temperature of the food can be obtained in real time. In this embodiment, the cooking state parameter includes the weight of the food after the current cooking and / or the temperature of the food after the current cooking. After obtaining the cooking state parameter of the food, the weight change rate is determined according to the weight of the food after the current cooking and the original weight of the food obtained in advance, and / or the temperature change rate is determined according to the temperature of the food after the current cooking and the original temperature of the food obtained in advance. In some examples, the original weight of the food can be set in advance in the cooking parameter of the food in the RFID tag, or it can be obtained by the weight sensor when the food is placed in the oven but not yet cooked.

[0076] In this embodiment, the risk of abnormal cooking includes that the weight change rate does not reach the preset weight change threshold and / or the temperature change rate does not reach the preset temperature change threshold. In some examples, when the weight change rate is greater than the preset weight change threshold, it means that the weight change rate of the food is fast, and it may be that the water in the food evaporates too much; when the weight change rate is less than the preset weight change threshold, it means that the weight change rate of the food is slow, and it may be that the density of the food is large, making it difficult to conduct heat to the inside of the food. When the temperature change rate is greater than the preset temperature change threshold, it means that the temperature change rate of the food is fast, which may cause the temperature of the food to be too high, resulting in the food being overcooked within the preset cooking time; when the temperature change rate is less than the preset temperature change threshold, it means that the temperature change rate of the food is slow, which may cause the temperature of the food to be low, resulting in the food being undercooked within the preset cooking time. When a cooking abnormality risk is detected (the weight change rate is greater than the preset weight change threshold, the temperature change rate is greater than the preset temperature change threshold), the cooking adjustment task is to lower the cooking temperature of the cooking zone or shorten the cooking time of the cooking zone to prevent over-baking of the ingredients; when a cooking abnormality risk is detected (the weight change rate is less than the preset weight change threshold, the temperature change rate is less than the preset temperature change threshold), the cooking adjustment task is to increase the cooking temperature of the cooking zone or extend the cooking time of the cooking zone to ensure that the ingredients reach the expected degree of doneness.

[0077] In this embodiment, the cooking adjustment task is determined and the temperature control element in the cooking zone is controlled to perform the cooking adjustment task, for example, the temperature control element in the cooking zone is controlled to increase or decrease the cooking temperature, extend or shorten the cooking time. The cooking state of the food is quantified by the weight change rate and / or temperature change rate of the food. When the risk of abnormal cooking occurs, the abnormal cooking risk is processed without manually adjusting the working parameters of the oven, which effectively improves the accuracy of the control of the oven, thereby ensuring the cooking effect of the food.

[0078] In some embodiments, determining a cooking adjustment task based on a cooking state parameter of an ingredient, and controlling a temperature control element in a cooking zone to perform the cooking adjustment task includes:

[0079] Determining a cooking temperature adjustment value and / or a cooking time adjustment value based on a cooking state parameter of the food;

[0080] The cooking temperature and / or cooking time of the temperature control element in the cooking zone are adjusted according to the cooking temperature adjustment value and / or the cooking time adjustment value.

[0081] Specifically, after determining the cooking state parameters of the food, the cooking temperature adjustment value and / or the cooking time adjustment value are determined according to the cooking state parameters, wherein the cooking temperature of the temperature control element in the cooking zone is increased or decreased according to the cooking temperature adjustment value, and the cooking time of the temperature control element in the cooking zone is extended or shortened according to the cooking time adjustment value. In this embodiment, the weight change rate is determined according to the weight of the food after cooking and the original weight of the food obtained in advance, and the weight change rate / temperature change rate is analyzed to obtain the cooking temperature adjustment value and the cooking time adjustment value. In some examples, the weight change rate / temperature change rate can be associated with the cooking temperature adjustment value and the cooking time adjustment value according to historical data. When monitoring the cooking state of the food, the adjustment value of the temperature control element is determined according to the cooking state parameters to accurately adjust the temperature control element so that the operating parameters of the adjusted temperature control element are more suitable for continuing to cook the food, ensuring that the food is always in the best cooking state, improving the cooking quality and taste, and thus ensuring the cooking effect of the food.

[0082] In some embodiments, based on the pre-acquired cooking parameters of the food, determining the cooking zone of the food from a plurality of temperature control zones in the oven, and determining the operating parameters of the cooking zone include:

[0083] Obtaining the food attribute information of the dish, and determining the cooking parameters of the food according to the food attribute information, the cooking parameters of the food including the cooking temperature, cooking time and heating mode;

[0084] Determine the cooking zone of the food from multiple temperature control zones in the oven according to the production temperature and heating mode;

[0085] The preparation temperature is determined as the cooking temperature of the cooking zone, and the preparation time is determined as the cooking time of the cooking zone.

[0086] Specifically, the preparation of a dish requires at least one ingredient. Before cooking the dish, the ingredient attribute information of the dish needs to be obtained, wherein the ingredient attribute information is stored in the RFID tag in advance. After obtaining the ingredient attribute information of the dish, the cooking parameters of each ingredient in the dish, such as the preparation temperature, preparation time and heating mode, are determined according to the ingredient attribute information. It should be noted that the heating mode is a working mode corresponding to the preparation temperature when cooking the ingredient, such as a high temperature mode, a low temperature mode, etc. In this embodiment, the cooking zone corresponding to the ingredient is determined from multiple temperature control zones in the oven according to the preparation temperature and heating mode of the ingredient. After the cooking zone is determined, the preparation temperature of the ingredient can be determined as the cooking temperature of the cooking zone, and the preparation time of the ingredient can be determined as the cooking time of the cooking zone. After determining the operating parameters of the cooking zone, the temperature control element in the cooking zone is controlled to cook the corresponding ingredient according to the operating parameters, and the cooking state parameters of the ingredient are periodically obtained during the cooking process. Based on the cooking state parameters of the ingredient, the cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to perform the cooking adjustment task. When the preparation of a dish requires at least one ingredient, precise control of the cooking of each ingredient in the dish can be achieved by determining the cooking parameters of each ingredient and determining the operating parameters of the corresponding cooking zone according to the cooking parameters.

[0087] In some examples, the preparation of a dish requires three ingredients, such as ingredient A, ingredient B, and ingredient C. Ingredient A needs to be prepared at a high temperature (220°C) and a short preparation time (20 minutes); ingredient B needs to be prepared at a medium temperature (180°C) and a long preparation time (40 minutes); ingredient C needs to be prepared at a low temperature (150°C) and a medium preparation time (30 minutes). Among the multiple temperature control zones in the oven, according to the cooking parameters of ingredient A, a temperature control zone that meets 220°C is selected from the multiple temperature control zones as the cooking zone of ingredient A (referred to as zone A), and the cooking temperature of the cooking zone is 220°C, and the cooking time is 20 minutes; according to the cooking parameters of ingredient B, a temperature control zone that meets 180°C is selected from the multiple temperature control zones as the cooking zone of ingredient B (referred to as zone B), and the cooking temperature of the cooking zone is 180°C, and the cooking time is 40 minutes; according to the cooking parameters of ingredient C, a temperature control zone that meets 150°C is selected from the multiple temperature control zones as the cooking zone of ingredient C (referred to as zone C), and the cooking temperature of the cooking zone is 150°C, and the cooking time is 30 minutes. At regular intervals (such as 1 minute), the cooking state parameters of ingredients A, B, and C are obtained. At the 10th minute, it is found that the cooking temperature of zone A drops to 210°C, and the cooking adjustment task of zone A is to increase the cooking temperature of zone A to 220°C. At the 20th minute, ingredient A has finished cooking, so the cooking temperature of zone A is lowered to avoid further heating, and the cooking status of ingredients in zones B and C is monitored. At the 25th minute, it is found that the cooking temperature of zone C is slightly higher than 150°C, so the cooking adjustment task of zone C is to lower the cooking temperature of zone C to 150°C and extend the cooking time of zone C by 5 minutes to ensure the cooking effect of ingredient C. At the 40th minute, ingredient B has finished cooking, and the heating of zone B is turned off. At the same time, ingredient C is almost finished cooking, so the cooking status of ingredient C continues to be monitored.

[0088] In some embodiments, the cooking parameters of the food also include: ventilation volume and wind speed;

[0089] After obtaining the food attribute information of the dish and determining the cooking parameters of the food according to the food attribute information, it also includes:

[0090] Controls the ventilation elements in the oven to operate according to ventilation volume and wind speed.

[0091] Specifically, a ventilation element is provided in the oven, and the ventilation volume and wind speed in the temperature control area are adjusted by controlling the ventilation element to improve the cooking effect of the food. After determining the cooking parameters of the food, the ventilation element in the oven is controlled to operate according to the ventilation volume and wind speed during the cooking process of the food, so that the air in the oven can circulate and ensure uniform temperature. In some examples, when baking bread, the ventilation element in the oven is controlled to operate according to the ventilation volume and wind speed, so that the oven is properly ventilated to help form a crispy crust on the surface of the bread.

[0092] Embodiment 2:

[0093] The oven cooking control system of this embodiment adopts the oven cooking control method of the first embodiment, and the oven cooking control system includes: a radio frequency identification unit, a temperature control element, a sensor and a control unit;

[0094] The control unit is used to determine the cooking zone of the food from multiple temperature control zones in the oven and determine the operating parameters of the cooking zone based on the cooking parameters of the food pre-acquired by the radio frequency identification unit; control the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtain the cooking state parameters of the food through the sensor during the cooking process; determine the cooking adjustment task based on the cooking state parameters of the food, and control the temperature control element in the cooking zone to perform the cooking adjustment task.

[0095] Specifically, the sensor includes a temperature sensor and a weight sensor. The weight sensor is installed at the bottom of the oven so that the weight change of the food can be obtained in real time. There is no special requirement for the location of the temperature sensor. It only needs to be able to obtain the cooking temperature in the oven and the temperature of the food in real time. An RFID tag is preset in the baking tray. The cooking parameters of the food are pre-stored in the RFID tag. The oven is provided with an RFID identification unit (i.e., a radio frequency identification unit), which can automatically scan and read the information of the RFID tag. When the corresponding food is put into the oven through the baking tray, the RFID tag of the baking tray is scanned and read by the RFID identification unit to obtain the cooking parameters of the corresponding food.

[0096] In this embodiment, the operating parameters of the cooking zone are adjusted according to the cooking status of the ingredients, so that the adjusted operating parameters in the cooking zone are more suitable for continuing to cook the current ingredients. There is no need to manually adjust the working parameters of the oven, which effectively improves the accuracy of controlling the oven and ensures the cooking effect of the ingredients.

[0097] In some embodiments, the oven cooking control system further includes: a ventilation element, and the control unit is used to control the ventilation element in the oven to operate according to the ventilation volume and wind speed.

[0098] Specifically, a ventilation element is provided in the oven, and the ventilation volume and wind speed in the temperature control area are adjusted by controlling the ventilation element to improve the cooking effect of the food. After determining the cooking parameters of the food, the ventilation element in the oven is controlled to operate according to the ventilation volume and wind speed during the cooking process of the food, so that the air in the oven can circulate and ensure uniform temperature.

[0099] Embodiment three:

[0100] like Figure 4 As shown, this embodiment provides exemplary content of the first embodiment, that is, provides an exemplary process of the oven cooking control method, and the specific content includes:

[0101] The RFID identification unit is installed inside the oven to read the RFID tags embedded in the baking tray and baking utensils to automatically obtain cooking parameters. The weight sensor is installed at the bottom of the oven to monitor the weight changes of the food in real time and provide real-time data on the cooking progress. The core processing unit receives and processes data from the RFID identification unit and weight sensor to dynamically adjust the temperature and time of the oven. According to the instructions of the control module, the temperature and air circulation are adjusted to ensure that the food is evenly heated.

[0102] Specifically, the user puts a baking tray or baking utensils with an RFID tag into the oven. The RFID tag on the baking tray or baking utensils pre-stores the cooking parameters of specific ingredients or dishes, and the RFID recognition unit in the oven automatically scans and reads the RFID tag information. The recognition module sends the read information to the control module. The control module receives the RFID information and extracts the corresponding cooking parameters (such as temperature, time, heating mode, etc.) from the preset database. The control module performs preliminary data processing to prepare for subsequent steps.

[0103] Data reception: The central control system receives data from the RFID identification unit and obtains the corresponding cooking parameters based on the tag information. Intelligent zoning: Based on the cooking parameters and the real-time status inside the oven, the central control system intelligently allocates the location and temperature of each temperature control zone. For example, the system can allocate ingredients that require high-temperature cooking to the high-temperature zone, and ingredients that require low-temperature cooking to the low-temperature zone. Dynamic adjustment: During the cooking process, the central control system dynamically adjusts the temperature and cooking time of each temperature control zone based on real-time monitoring data (such as data from temperature sensors and weight sensors) to ensure that each ingredient can achieve the best cooking effect.

[0104] The control module automatically sets the initial working state of the oven, including preheating temperature, cooking time and heating mode, based on the extracted cooking parameters. The oven starts preheating and reaches the set temperature. The user can view the currently set cooking parameters through the display and operation interface. If necessary, the user can manually adjust parameters such as temperature, time and heating mode.

[0105] The weight sensor monitors the weight change of the food inside the oven in real time. The sensor data is continuously sent to the control module. The control module receives and analyzes the data from the weight sensor to determine the state of the food (such as the evaporation rate of water, the degree of cooked food, etc.). The control module determines whether the cooking parameters need to be adjusted based on the data analysis results.

[0106] If the weight sensor detects that the weight of the food is decreasing rapidly (perhaps due to excessive evaporation of water), the control module will lower the oven temperature or shorten the cooking time to prevent the food from being over-baked. If the weight is detected to be changing slowly, the temperature may need to be increased or the cooking time may need to be extended to ensure that the food reaches the desired degree of doneness. Based on real-time data and cooking algorithms, the control module adjusts the ventilation system to optimize air circulation and ensure uniform temperature. For example, when baking bread, proper ventilation can help form a crispy crust.

[0107] During the cooking process, the control module continuously monitors weight changes and constantly adjusts the heating and ventilation systems to ensure that the food is always in the best condition throughout the cooking process.

[0108] When the cooking process reaches the preset time or the control module determines that the food has reached the optimal state, the oven automatically stops heating. The oven automatically enters the keep warm state to maintain the appropriate temperature and prevent the food from cooling. Users can take out the food at any time as needed.

[0109] In this embodiment, the present invention realizes the intelligent control of the oven by combining RFID technology and weight sensor, which has significant beneficial effects. First, through RFID technology, the oven can automatically identify specific baking trays and baking utensils, and automatically set the initial working state according to the preset cooking parameters, reducing the complexity and error rate of manual operation by the user. Secondly, the weight sensor monitors the weight change of food in real time, and the control module dynamically adjusts the temperature, time and other working state parameters of the oven according to the preset cooking algorithm to ensure that the food is always in the best state throughout the cooking process, thereby improving the cooking effect. The intelligent adjustment function effectively avoids over-baking or undercooking of food due to too long cooking time or too high temperature, and significantly improves the cooking quality and taste. In addition, the user only needs to put the baking tray or baking utensils with RFID tags into the oven, and the system can automatically identify and set parameters, simplifying the operation steps and improving the user experience. By accurately controlling the working state of the oven, energy waste is also reduced, which has the effect of energy saving and environmental protection.

[0110] In this embodiment, intelligent control of the oven is achieved by combining RFID technology and weight sensors. RFID technology automatically identifies baking trays and baking utensils, automatically sets cooking parameters, simplifies operations, and reduces errors. The weight sensor monitors the weight changes of food in real time, and the control module dynamically adjusts the oven temperature and time according to the preset algorithm to ensure that the food is always in the best cooking state and improve the cooking quality and taste. By precisely controlling the working state, energy waste is reduced, and an efficient, convenient and environmentally friendly cooking solution is provided. Through an intelligent control system, an efficient, convenient and environmentally friendly cooking solution for the oven is achieved, which has broad application prospects and important practical value. Through optimization and improvement, the smart oven can continuously improve its performance and user experience to meet the needs of different users.

[0111] Embodiment 4:

[0112] Another embodiment of the present application relates to an oven cooking control device. The implementation details of the oven cooking control device of this embodiment are specifically described below. The following content is only provided for the convenience of understanding the implementation details and is not necessary for the implementation of this solution. The schematic diagram of the oven cooking control device of this embodiment can be as follows Figure 2 As shown, including:

[0113] A zone determination module 201 is used to determine a cooking zone for the food from a plurality of temperature control zones in the oven based on the pre-acquired cooking parameters of the food, and to determine operating parameters of the cooking zone;

[0114] The control module 202 is used to control the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtain the cooking state parameters of the food during the cooking process;

[0115] The execution module 203 is used to determine the cooking adjustment task based on the cooking state parameters of the food, and control the temperature control element in the cooking zone to execute the cooking adjustment task.

[0116] It is worth mentioning that all modules involved in this embodiment are logic modules. In practical applications, a logic unit can be a physical unit, a part of a physical unit, or a combination of multiple physical units. In addition, in order to highlight the innovative part of this application, this embodiment does not introduce units that are not closely related to solving the technical problems proposed by this application, but this does not mean that there are no other units in this embodiment.

[0117] Embodiment five:

[0118] Another embodiment of the present application relates to an electronic device, such as Figure 3 As shown, it includes: at least one processor 901; and a memory 902 that is communicatively connected to the at least one processor 901; wherein the memory 902 stores instructions that can be executed by the at least one processor 901, and the instructions are executed by the at least one processor 901 so that the at least one processor 901 can execute the oven cooking control method in the above-mentioned embodiments.

[0119] Among them, the memory and the processor are connected in a bus manner, and the bus may include any number of interconnected buses and bridges, and the bus connects various circuits of one or more processors and memories together. The bus can also connect various other circuits such as peripherals, voltage regulators, and power management circuits, which are well known in the art and are therefore not further described herein. The bus interface provides an interface between the bus and the transceiver. The transceiver can be one element or multiple elements, such as multiple receivers and transmitters, providing a unit for communicating with various other devices on a transmission medium. The data processed by the processor is transmitted on a wireless medium via an antenna, and further, the antenna also receives data and transmits the data to the processor.

[0120] The processor is responsible for managing the bus and general processing, and can also provide various functions, including timing, peripheral interfaces, voltage regulation, power management, and other control functions. Memory can be used to store data used by the processor when performing operations.

[0121] Embodiment six:

[0122] Another embodiment of the present application relates to a computer-readable storage medium storing a computer program, which implements the above method embodiment when executed by a processor.

[0123] That is, those skilled in the art can understand that all or part of the steps in the above-mentioned embodiment method can be completed by instructing the relevant hardware through a program, and the program is stored in a storage medium, including a number of instructions to enable a device (which can be a single-chip microcomputer, chip, etc.) or a processor to execute all or part of the steps of the method described in each embodiment of the present application. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (Read-Only Memory, referred to as: ROM), random access memory (Random Access Memory, referred to as: RAM), disk or optical disk and other media that can store program codes.

[0124] Those skilled in the art will appreciate that the above embodiments are specific embodiments for implementing the present application, and in actual applications, various changes may be made thereto in form and detail without departing from the spirit and scope of the present application.

Claims

1. An oven cooking control method, characterized in that: include: Based on the pre-acquired cooking parameters of the food, determine the cooking zone of the food from a plurality of temperature control zones in the oven, and determine the operating parameters of the cooking zone; Controlling the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtaining the cooking state parameters of the food during the cooking process; Based on the cooking state parameters of the food, a cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to execute the cooking adjustment task.

2. The oven cooking control method according to claim 1, characterized in that: The step of determining a cooking adjustment task based on the cooking state parameter of the food, and controlling the temperature control element in the cooking zone to perform the cooking adjustment task includes: Detect whether there is a risk of abnormal cooking based on the cooking status parameters of the ingredients; When a cooking abnormality risk is detected, a cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to execute the cooking adjustment task to handle the cooking abnormality risk.

3. The oven cooking control method according to claim 2, characterized in that: The cooking status parameters include the weight and / or temperature of the food after the current cooking; After periodically acquiring the cooking state parameters of the food during the cooking process, the method further includes: Determining a weight change rate according to the weight of the food after cooking and the original weight; and / or, Determining a temperature change rate according to the temperature of the food after cooking and the original temperature; When the risk of abnormal cooking is detected, determining a cooking adjustment task, and controlling the temperature control element in the cooking zone to execute the cooking adjustment task to process the abnormal cooking risk, includes: When the weight change rate does not reach a preset weight change threshold, and / or the temperature change rate does not reach a preset temperature change threshold, the cooking adjustment task is determined, and the temperature control element in the cooking zone is controlled to perform the cooking adjustment task.

4. The oven cooking control method according to claim 1, characterized in that: The step of determining a cooking adjustment task based on the cooking state parameter of the food, and controlling the temperature control element in the cooking zone to perform the cooking adjustment task includes: Determining a cooking temperature adjustment value and / or a cooking time adjustment value based on the cooking state parameters of the food; The cooking temperature and / or cooking time of the temperature control element in the cooking zone is adjusted according to the cooking temperature adjustment value and / or the cooking time adjustment value.

5. The oven cooking control method according to claim 1, characterized in that: The step of determining a cooking zone for the food from a plurality of temperature control zones in the oven based on the pre-acquired cooking parameters of the food, and determining operating parameters of the cooking zone, comprises: Acquire the food attribute information of the dish, and determine the cooking parameters of the food according to the food attribute information, wherein the cooking parameters of the food include cooking temperature, cooking time and heating mode; Determining a cooking zone for the food from a plurality of temperature control zones in the oven according to the production temperature and the heating mode; The preparation temperature is determined as the cooking temperature of the cooking zone, and the preparation time is determined as the cooking time of the cooking zone.

6. The oven cooking control method according to claim 5, characterized in that: The cooking parameters of the ingredients also include: ventilation volume and wind speed; After obtaining the food attribute information of the dish and determining the cooking parameters of the food according to the food attribute information, the method further includes: The ventilation element in the oven is controlled to operate according to the ventilation volume and the wind speed.

7. An oven cooking control system, characterized in that: include: RFID unit, temperature control element, sensor and control unit; The control unit is used to determine the cooking zone of the food from multiple temperature control zones in the oven and determine the operating parameters of the cooking zone based on the cooking parameters of the food pre-acquired by the radio frequency identification unit; control the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtain the cooking state parameters of the food through the sensor during the cooking process; determine the cooking adjustment task based on the cooking state parameters of the food, and control the temperature control element in the cooking zone to perform the cooking adjustment task.

8. An oven cooking control device, characterized in that: include: A zone determination module, for determining a cooking zone for the food from a plurality of temperature control zones in the oven based on pre-acquired cooking parameters of the food, and determining operating parameters of the cooking zone; A control module, used for controlling the temperature control element in the cooking zone to cook the food according to the operating parameters, and periodically obtaining the cooking state parameters of the food during the cooking process; The execution module is used to determine the cooking adjustment task based on the cooking state parameters of the food, and control the temperature control element in the cooking zone to execute the cooking adjustment task.

9. An electronic device, characterized in that: include: at least one processor; as well as, a memory communicatively connected to the at least one processor; wherein, The memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor to enable the at least one processor to execute the oven cooking control method according to any one of claims 1 to 6.

10. A computer-readable storage medium storing a computer program, characterized in that: When the computer program is executed by a processor, the oven cooking control method according to any one of claims 1 to 6 is implemented.

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