Control method of cooking equipment, computer readable storage medium and computer equipment

Abstract

The invention belongs to the technical field of kitchen electric equipment, and particularly provides a control method of cooking equipment, a computer readable storage medium and computer equipment, and the cooking equipment comprises a cooking main body which is provided with a cooking cavity; the temperature detection assembly comprises a first temperature detection part and a second temperature detection part; the auxiliary heating assembly comprises a first auxiliary heating part and a second auxiliary heating part; the control method comprises the following steps: in the process of raising the temperature in the cooking chamber to a target temperature, when a first detection temperature obtained by the first temperature detection part or a second detection temperature obtained by the second temperature detection part reaches a temperature rise step temperature, controlling the temperature rise step temperature to be lower than the temperature rise step temperature; operating the second auxiliary heating component or the first auxiliary heating component; wherein the temperature rise step temperature is smaller than the target temperature. By means of the structure, the temperature consistency of the cooking chamber in the temperature rising stage can be guaranteed.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a control method for cooking appliances, a computer-readable storage medium, and a computer device. Background Art

[0002] In order to meet the needs of users, cooking equipment such as steamers and ovens that do not require user intervention during the cooking process have appeared on the market. For example, the cooking principle of a steamer is to continuously provide high-temperature steam to the inner pot where the ingredients to be cooked are located, so that the ingredients can be cooked by pure steaming. The cooking principle of a baking steamer is to continuously provide a circulating hot air flow to the inner pot where the ingredients to be cooked are located, so that the ingredients can be cooked by hot air baking. With the refined development of kitchen appliances, in addition to single-function product forms (using a steamer to cook ingredients by steaming, and using an oven to cook ingredients by baking), other products that include multiple cooking functions at the same time have also appeared on the market, such as a steam-bake all-in-one machine, a steam-bake-fry all-in-one machine, and the like.

[0003] Among them, the temperature in the cooking chamber will affect the cooking performance of the cooking device. For example, the temperature in the cooking chamber can be detected by a temperature detection component such as a temperature sensor, and on this basis, the temperature in the cooking chamber is ensured to meet the requirements of the current cooking mode through the corresponding temperature adjustment logic. However, currently, a temperature detection component is usually used to detect the temperature in the cooking chamber, and based on the detection result, it is judged whether the temperature in the cooking chamber meets the requirements of the current cooking mode. In this way, since the temperature of different parts of the cooking chamber may be different, there is still room for improvement in the temperature adjustment logic given based on the detection result of a single position.

[0004] Specifically, the temperature control logic based on the detection results of a single position can basically meet the cooking needs under no-load conditions. However, in the actual cooking process, factors such as the specifications of the ingredients (type, quantity, volume, etc.), the selected cooking mode, and the location of the ingredients (such as the number of layers in a multi-layer structure, and the different positions of the layers) will affect the temperature uniformity in the cooking chamber. Therefore, assuming that the temperature adjustment logic based on the detection results of a single position adjusts the temperature in the cooking chamber for this cooking in a non-no-load state, there is still room for improvement in the cooking effect. Summary of the invention

[0005] The present application aims to at least partially solve the above technical problems and / or solve at least part of the above technical problems, specifically, how to improve the temperature adjustment logic of the cooking chamber to improve the performance of the cooking device to at least a certain extent.

[0006] In a first aspect, the present application provides a control method for a cooking device, the cooking device comprising: a cooking body, which is formed with a cooking cavity; a temperature detection component, which includes a first temperature detection component and a second temperature detection component; and an auxiliary heating component, which includes a first auxiliary heating component and a second auxiliary heating component; the control method comprises: in the process of raising the temperature in the cooking cavity to a target temperature, when the first detection temperature obtained by the first temperature detection component or the second detection temperature obtained by the second temperature detection component reaches a temperature rise step temperature, operating the second auxiliary heating component or the first auxiliary heating component; wherein the temperature rise step temperature is lower than the target temperature.

[0007] With such a configuration, it is possible to ensure temperature uniformity in the cooking cavity during the temperature increase phase.

[0008] For the control method of the above-mentioned cooking device, in a possible implementation, the control method includes: when the temperature in the cooking chamber is at the target temperature, the control method includes: operating the first auxiliary heating component or the second auxiliary heating component at least according to the difference between the first detected temperature and the second detected temperature.

[0009] With such a configuration, it is possible to ensure the temperature consistency of the cooking chamber during the temperature control stage by controlling the amplitude of the local temperature difference, such as starting auxiliary heating when the absolute value of the difference is greater than a preset first fluctuation amplitude.

[0010] For the control method of the above-mentioned cooking device, in a possible implementation manner, the "operating the first auxiliary heating component or the second auxiliary heating component at least according to the difference between the first detection temperature and the second detection temperature" includes: operating the first auxiliary heating component or the second auxiliary heating component according to the difference between the first detection temperature and the second detection temperature and the difference between the first detection temperature and / or the second detection temperature and the target detection temperature; wherein the target detection temperature is determined based on the target temperature.

[0011] Through such a configuration, the cooperation of two judgment factors based on the correlation between local temperatures and the local temperature itself can be sought to ensure the temperature consistency in the cooking chamber. For example, when the absolute value of the difference between the first / second detected temperature and the corresponding target detected temperature is greater than the preset second fluctuation amplitude, the auxiliary heating is started.

[0012] For the control method of the above-mentioned cooking equipment, in a possible implementation, the cooking equipment includes a heat dissipation component, and the heat dissipation component includes a heat dissipation fan. The control method includes: when the difference between the first detection temperature and / or the second detection temperature and the target detection temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated; wherein the target detection temperature is determined based on the target temperature.

[0013] Through such a configuration, it is possible to seek to avoid the phenomenon of local over-temperature during the temperature increase or temperature control process through the intervention of the heat dissipation fan. For example, when the difference between the first / second detection temperature and the corresponding target detection temperature is greater than the preset third fluctuation amplitude, the temperature of the cooking chamber is adjusted by the intervention of the heat dissipation fan. For example, when the heat dissipation fan is not running, the heat dissipation fan is started. When the heat dissipation fan is already running, the heat dissipation fan operation parameters can be adjusted according to actual needs.

[0014] For the control method of the above-mentioned cooking equipment, in a possible implementation, the control method also includes: the "when the difference between the first detection temperature and / or the second detection temperature and the target detection temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated" includes: when the difference between the first detection temperature and / or the second detection temperature and the target detection temperature is greater than a preset fluctuation range, the heat dissipation fan is operated; and when the heat dissipation fan is operating, the second auxiliary heating component or the first auxiliary heating component is operated according to the difference between the first detection temperature and the second detection temperature.

[0015] With such a configuration, the temperature consistency of the cooking chamber during the temperature increase / temperature control stage can be achieved by the cooperation between the heat dissipation fan and the auxiliary heating component. For example, when the absolute value of the difference between the first detected temperature and the second detected temperature is greater than the fourth fluctuation amplitude during the operation of the heat dissipation fan, the auxiliary heating corresponding to the lower detected temperature is started.

[0016] Regarding the control method of the above-mentioned cooking equipment, in a possible implementation, the cooking equipment includes a door body assembly, the heat dissipation assembly includes a heat dissipation air duct, at least a portion of the air inlet side of the heat dissipation air duct faces the door body assembly, and the "when the difference between the first detection temperature and / or the second detection temperature and the target detection temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated" includes: when the difference between the first detection temperature and / or the second detection temperature and the target detection temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated, so as to: dissipate heat to an area close to the heat dissipation air duct and the door body assembly.

[0017] Through such a structure, a possible cooling radiation range is given when the cooling fan is involved.

[0018] Regarding the control method of the above-mentioned cooking equipment, in a possible implementation, a channel is formed in the door body assembly, at least a portion of the air inlet side of the heat dissipation duct faces upward from the channel, and the bottom of the channel is connected to an area near the bottom of the cooking equipment, and the "when the difference between the first detection temperature and / or the second detection temperature and the target detection temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated so as to: dissipate heat to the area near the heat dissipation duct and the door body assembly" includes: when the difference between the first detection temperature and / or the second detection temperature and the target detection temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated so as to: dissipate heat to the area near the heat dissipation duct, the door body assembly, and the area near the bottom of the cooking equipment.

[0019] With such a configuration, it is expected that the cooking equipment can be cooled over a wider range through the intervention of the cooling fan.

[0020] Regarding the control method of the above-mentioned cooking device, in a possible implementation, the cooking device includes: a main heating assembly, which includes at least one main heating component; the control method includes: operating the at least one heating component so that: the temperature in the cooking chamber rises and is at the target temperature.

[0021] With such a configuration, it is possible to ensure the basic usability of the cooking device through the main heating component.

[0022] In a second aspect, the present application further provides a computer-readable storage medium, which includes a memory, wherein the memory is suitable for storing a plurality of program codes, wherein the program codes are suitable for being loaded and run by a processor to execute the control method of the aforementioned cooking device.

[0023] It can be understood that the computer-readable storage medium has all the technical effects of the aforementioned cooking device control method, which will not be repeated here.

[0024] It can be understood by a person skilled in the art that all or part of the processes in the above-mentioned embodiment methods can be completed by instructing the relevant hardware through a computer program, and the computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to the memory, database or other medium used in the embodiments provided in the present application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetoresistive random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. As an illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM). The database involved in each embodiment provided in this application may include at least one of a relational database and a non-relational database. Non-relational databases may include distributed databases based on blockchains, etc., but are not limited to this. The processor involved in each embodiment provided in this application may be a general-purpose processor, a central processing unit, a graphics processor, a digital signal processor, a programmable logic device, a data processing logic device based on quantum computing, etc., but are not limited to this.

[0025] Those skilled in the art will appreciate that the various illustrative logical blocks, modules, circuits, and algorithm steps described herein may be implemented as electronic hardware, computer software, or a combination of both.

[0026] In order to show the interchangeability between hardware and software, various schematic components, blocks, modules, circuits and steps are generally described above according to their functionality. Such functionality is implemented in hardware form or software form depending on the specific application and the design restrictions imposed on the overall system. Those skilled in the art can implement the described functionality in a variable manner for specific specific applications, but such implementation decisions should not be understood as causing deviations from the scope of the present application.

[0027] In a third aspect, the present application further provides a computer device, which includes a memory and a processor, wherein the memory is suitable for storing a plurality of program codes, and the program codes are suitable for being loaded and run by the processor to execute the control method of the aforementioned cooking device.

[0028] It is understandable that the device has all the technical effects of the control method of the aforementioned cooking device, which will not be described in detail here. The device can be a computer-controlled device formed by various electronic devices.

[0029] The computer device may include a processor, a memory, an input / output interface, a communication interface, a display unit and an input device. The processor, the memory and the input / output interface are connected via a system bus, and the communication interface, the display unit and the input device are connected to the system bus via the input / output interface. The processor of the computer device is used to provide computing and control capabilities. The memory of the computer device includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of the operating system and the computer program in the non-volatile storage medium. The input / output interface of the computer device is used to exchange information between the processor and an external device. The communication interface of the computer device is used to communicate with an external terminal in a wired or wireless manner, and the wireless manner can be implemented through WIFI, a mobile cellular network, NFC (near field communication) or other technologies. When the computer program is executed by the processor, a control method for a cooking device is implemented. The display unit of the computer device is used to form a visually visible picture, which can be a display screen, a projection device or a virtual reality imaging device. The display screen can be a liquid crystal display screen or an electronic ink display screen, etc. The input device of the computer device can be a touch layer covering the display screen, or a button, trackball or touchpad set on the computer device shell, or an external keyboard, touchpad or mouse, etc. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The present application is described below with reference to the accompanying drawings and in combination with the cooking device being a steam-bake combination machine. In the attached figure:

[0031] Figure 1 A flow chart showing a method for controlling a cooking device according to an embodiment of the present application is shown. DETAILED DESCRIPTION

[0032] The preferred embodiments of the present application are described below with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are only used to explain the technical principles of the present application and are not intended to limit the scope of protection of the present application. For example, although the present embodiment introduces the cooking device in combination with a steam-bake-all-in-one machine corresponding to the steaming function and the baking (including hot air baking and tender baking (moisture-controlled baking)) function, this is not intended to limit the scope of protection of the present application. Without departing from the principles of the present application, those skilled in the art may apply the present application to other application scenarios, such as a steam-bake-frying machine, a double-cavity steam / oven, a single-function cooking device, etc.

[0033] It should be noted that in the description of the present application, the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicating directions or positional relationships are based on the directions or positional relationships shown in the drawings, which are only for the convenience of description, and do not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present application. In addition, the terms "first" and "second" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance.

[0034] In addition, it should be noted that in the description of this application, unless otherwise clearly specified and limited, the terms "installation", "setting", and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection, an indirect connection through an intermediate medium, or the internal connection of two components. For those skilled in the art, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0035] In addition, in order to better illustrate the present application, many specific details are given in the specific embodiments below, and those skilled in the art should understand that the present application can also be implemented without certain specific details. In some examples, the principles of the steaming / baking function well known to those skilled in the art are not described in detail in order to highlight the main purpose of the present application.

[0036] As a functional integrated cooking device, the steam-bake machine can cook food by steaming or baking. For example, the steam-bake machine mainly includes a cooking body, which includes a box body and an inner pot arranged in the box body, and the inner pot forms a cooking cavity. By running the corresponding cooking mode, the food placed in the cooking cavity can be cooked by steaming or baking. For example, the side of the cooking body facing the operator (such as the front side) is also provided with an openable door assembly. By opening the door assembly, the user can take and place the food in the cooking cavity. For example, the door assembly can move relative to the cooking body by flipping up / down, pivoting left / right, pushing and pulling, etc.

[0037] In this example, there is one cooking chamber, that is, the cooking chamber has both steaming and baking functions. Obviously, different cooking chambers (such as one for steaming and the other for baking) can also be used to realize the integrated cooking function of the steaming and baking machine.

[0038] For example, a shelf can be provided in the inner pot, and the ingredients to be cooked can be placed directly on the shelf or placed in a container (such as a plate, etc.) placed on the shelf. As in this example, a multi-layer shelf installation position is provided in the inner pot, and the shelf can be placed at different heights of the inner pot. Obviously, those skilled in the art can determine the specific form of the shelf installation position according to actual needs, such as a support frame, a support column, etc. Obviously, a single-layer placement structure can also be adopted.

[0039] Since the realization of steaming and baking functions are closely related to the temperature of the cooking medium, heating components such as heating tubes can be set at the top, side, bottom, etc. of the inner pot, so that the cooking medium (hot air flow and / or steam) in the cooking cavity can be mainly heated or auxiliary / supplementary heated when necessary. As in the present application, the steaming and baking machine includes a main heating component and an auxiliary heating component, wherein the main heating component is mainly used to realize the main cooking function adapted to the cooking mode, and the auxiliary heating component is mainly used to locally adjust the temperature in the cooking cavity.

[0040] In a possible implementation, the steam generating heating component and the temperature uniforming heating component described below constitute the main heating assembly of the present application. Obviously, the type, number, and location of the main heating assembly can be flexibly adjusted along with the adjustment of the function of the cooking device.

[0041] In a possible implementation, the auxiliary heating assembly includes a first auxiliary heating component disposed on the top of the inner pot and a second auxiliary heating component disposed on the bottom of the inner pot. For example, in this example, the first / second auxiliary heating components are both heating tubes. Obviously, those skilled in the art can determine the structural form, number, and specific location of the first / second auxiliary heating components on the inner pot according to actual needs. Taking the first auxiliary heating component as an example, it can be arranged in the entire area or a local area of ​​the top of the inner pot, and it can include one or more.

[0042] In a possible embodiment, the steam-bake machine includes a steam generating device such as a steam plate and a steam generator that can release steam as a cooking medium into a cooking cavity. For example, the steam generating device mainly includes a steam generating device body, which is formed with a steam generating chamber and is equipped with steam generating heating components such as a heating tube. For example, water (steam generating agent) for generating steam can be provided to the steam generating chamber through an external water purification device, a clean water box configured in the steam-bake machine, etc., and water (such as water from the clean water box in this example) can be pumped into the steam generating chamber through a water pump such as a diaphragm pump. The water in the steam generating chamber can be heated by the steam generating heating component to generate steam as a cooking medium. The steam dispensing port of the steam generating device is equipped with one or more steam pipelines, and the steam pipelines are mainly used to release the generated steam to the cooking cavity, so that: the cooking cavity where the food to be cooked is located is filled with steam. Based on this, the food to be cooked can be cooked in a pure steaming / steam baking (moisture-controlled baking) manner through a corresponding control program.

[0043] In a possible embodiment, the steam-bake combination machine includes a fan cover assembly that can release a hot air flow as a cooking medium to the cooking chamber. For example, the fan cover assembly mainly includes a fan cover, a temperature-uniform fan (such as a centrifugal fan) and a heating coil and other heating components, and the temperature-uniform fan is mainly used to keep the temperature of the hot air flow in the cooking chamber as uniform as possible. Exemplarily, the fan cover assembly is divided into a hot air chamber, and the temperature-uniform fan is arranged in the hot air chamber. For example, a hot air flow heating component such as a heating coil can be arranged in the hot air chamber or near the hot air chamber. Take the hot air flow heating component as a heating coil as an example, the heating coil can be arranged in the hot air chamber, and the temperature-uniform fan is arranged in the area surrounded by the heating coil. The fan cover is provided with a return air port near the centrifugal fan, and an air supply port is also provided on the fan cover, such as the air supply port is arranged roughly along the circumference surrounding the return air port or a local position of the circumference. In this way, under the action of the temperature-uniform blower, the air in the inner pot flows through the return air port and is sucked into the hot air chamber. It is then heated by the heating coil and converted into a hot air flow that carries heat and serves as a cooking medium. Similarly, under the action of the temperature-uniform blower, the hot air flow is thrown to the outer air supply port and then sent back into the inner pot. In this way, the hot air flow can be continuously released to the surface of the food to be cooked, so that the food to be cooked can be cooked in a hot air baking manner through the corresponding control program.

[0044] It should be noted that the hot air chamber mentioned here is not absolutely a complete chamber, but should be understood as a mounting position for accommodating a temperature-uniform blower and a heating coil. Therefore, those skilled in the art can determine the structural form and connection state of the hot air chamber according to actual needs. For example, the temperature-uniform blower and the heating coil can be arranged in the same chamber or placed in two connected chambers, etc. The hot air chamber can be connected to the cooking chamber through multiple connecting holes, or it can be connected to the cooking chamber by setting a certain part as an open structure.

[0045] In a possible embodiment, the steam-bake combination machine further includes a heat dissipation component, such as a heat dissipation component mainly including a heat dissipation duct and a heat dissipation fan, and the heat dissipation fan is mainly used to dissipate heat from power boards, electrical components, the aforementioned door body components, etc. by sucking air into the heat dissipation duct and discharging it to ensure the operating reliability of the cooking device. For example, the heat dissipation fan can be arranged at the top, side, etc. of the inner pot. Exemplarily, the heat dissipation fan is arranged at the top of the inner pot and is located between the box body and the outer side of the top of the inner pot.

[0046] In a possible implementation, the heat dissipation fan is a centrifugal fan or a cross-flow fan, and at least a portion of the air inlet side of the heat dissipation air duct faces the door body assembly, so that the heat dissipation fan can dissipate heat to the door body assembly while dissipating heat to the top area.

[0047] For example, the heat dissipation fan is a centrifugal fan, and the air outlet of the heat dissipation duct faces upward. For example, a stove unit is arranged above the steam-bake combination machine, and an exhaust port is arranged on the stovetop of the stove unit, and the heat dissipation duct can be connected with the exhaust port to realize the upward discharge of the heat dissipation airflow.

[0048] In a possible implementation, a channel is formed in the door assembly (such as between the outer glass and the middle glass and / or between the middle glass and the inner glass), and the air inlet side of the heat dissipation duct can draw the hot air flow above the channel into the heat dissipation duct. The bottom of the channel can be connected to the area near the bottom of the steam-bake combination machine (such as the area between the bottom of the inner pot and the box body), so that the bottom area can be cooled by the heat dissipation fan arranged at the top.

[0049] In a possible embodiment, the cooking device includes a temperature detection component, the temperature detection component includes a plurality of temperature detection components, such as in this example, the temperature detection component is a temperature sensor, and the temperature detection component includes a first temperature sensor and a second temperature sensor disposed at different heights of the cooking body, such as the first temperature sensor disposed near the top of the inner pot, and the second temperature sensor disposed near the bottom of the inner pot. In a specific example, the first temperature sensor and the second temperature sensor are both disposed approximately at the rear of the inner pot, and the first temperature sensor and the second temperature sensor are disposed respectively at the upper left and lower right of the rear of the inner pot (approximately at two vertices of a diagonal line).

[0050] Obviously, the structural form, number, and specific location of the temperature detection components included in the temperature detection assembly can be flexibly selected according to actual needs. For example, one or more temperature detection components can be set at approximately the upper, middle, and lower heights. For the same height, multiple temperature detection components can be arranged along different width / depth directions.

[0051] For example, in the design stage of the steam-bake combination machine, the fan cover assembly (temperature uniforming fan, hot air flow heating component) and the steam generating device (connection of the steam pipeline, steam generating heating component) can be operated, and the hole positions of the return air vent and the air supply vent can be designed in combination with the no-load state and the preset non-no-load state to ensure the theoretical uniformity of the temperature field, and the detection results based on the first temperature sensor and the second temperature sensor (such as respectively recorded as the first detection temperature T CS and the second detection temperature T CX ) and the core temperature of the cooking chamber T Z The mapping relationship between them.

[0052] In a possible implementation, the established mapping relationship can be expressed as:

[0053] T Z =k S T CS +k X T CX +b1

[0054] Among them, k S , k X , b1 is a constant.

[0055] In a specific example, the determined mapping relationship is:

[0056] T Z =0.462T CS +0.494T CX -2.635.

[0057] In an ideal situation, TCS With T CX The two temperature sensors should be roughly the same, that is, the measured results should be consistent, and the global temperature in the cooking chamber should be consistent. For example, the cooking temperature corresponding to the current cooking mode can be taken as the central temperature T Z (such as the target temperature), the first target temperature T that needs to be obtained can be inferred CS and the first detection temperature T CX All T X (such as recorded as target detection temperature).

[0058] When the cooking equipment is in the process of heating up, T CS and T CX , the first / second detection temperature did not reach T X -A (temperature rise step temperature close to the target detection temperature), the temperature rise work can be carried out according to the preset logic. X -A, the auxiliary heating for another detected temperature is turned on, where A is a constant. For example, A = 10°C, as inversely deduced from T X =200°C. If the first detection temperature of the first temperature sensor at the top reaches 190°C (200°C-10°C) first, the auxiliary heating for the area below the second temperature sensor is turned on (through the aforementioned second auxiliary heating component). Otherwise, the auxiliary heating for the area above the first temperature sensor is turned on (through the aforementioned first auxiliary heating component). After both have reached the temperature rise step temperature, the temperature rise operation can still be performed according to the preset logic. In this way, the phenomenon of sudden excessive local temperature in the cooking chamber during the temperature rise process can be avoided to ensure temperature uniformity throughout the temperature rise process. Obviously, those skilled in the art can determine the start time of the auxiliary heating according to actual needs. For example, A corresponding to the first temperature sensor and the second temperature sensor can be the same or different, and A can be a constant or a variable.

[0059] When the cooking equipment is in a temperature control state (temperature rise has been completed and a constant temperature needs to be maintained), the temperature can be controlled normally according to the current load state using the temperature control logic corresponding to the cooking mode. This can be achieved by adjusting the operating parameters of the uniform temperature fan, uniform temperature heating component, steam generating heating component, etc.

[0060] In order to ensure the temperature consistency of the cooking chamber, the fluctuation range of the temperature difference between the first detected temperature and the second detected temperature can be set to B1 (for example, denoted as the first fluctuation range, |T CS -T CX|≤B1). If the fluctuation range exceeds the allowable range, auxiliary heating can be started to ensure the temperature consistency of the cooking chamber. For example, B1 is 5°C. For example, when the first detected temperature is 205°C and the second detected temperature is 201°C, since the difference between the two is less than B1, there is no need to start auxiliary heating.

[0061] In order to further avoid the phenomenon of excessively high local temperature in the temperature control state, a single temperature sensor (such as the first temperature sensor and / or the second temperature sensor) may be set to allow a fluctuation range of the temperature detection result of the single temperature sensor to be B2 (recorded as the second fluctuation range, which is represented by the difference between the detection temperature of the single temperature sensor and the target detection temperature inferred from the temperature of the cooking center. Taking any one of the detection temperatures as an example, |T CS -T X |≤B2). For example, when B1 is 5°C, T X =200°C, B2 for the first temperature sensor and the second temperature sensor is further set to 3°C. In this way, still taking the case of "the first detected temperature is 205°C and the second detected temperature is 201°C" as an example, it is considered that the area above the first detected temperature is locally too high (|T CS -T X |>B2), the auxiliary heating corresponding to the lower area needs to be turned on.

[0062] Obviously, those skilled in the art can determine the size of B2 for different temperature sensors, the relationship between B2 and B1 (such as being relatively independent or having a connection), the auxiliary heating mechanism for different temperature sensors, etc. according to actual needs. For example, B2 corresponding to the first temperature sensor and the second temperature sensor can be the same or different.

[0063] For example, in the aforementioned heating process and temperature control process, when the auxiliary heating has been started, different duty cycles can be set according to the temperature difference between the first detection temperature and the second detection temperature to achieve temperature control. Specifically, the greater the temperature difference, the greater the proportion of the auxiliary heating being turned on.

[0064] In a specific example, as described in the following Table 1, the opening ratio of the auxiliary heating can be set by setting a fixed value, wherein the upper heating duty ratio represents the duty ratio of the first auxiliary heating component corresponding to the first temperature detection value, and the lower heating duty ratio represents the duty ratio of the second auxiliary heating component corresponding to the second temperature detection value. Table 1 Fixed value auxiliary heating

[0065] In another specific example, the opening ratio of the auxiliary heating may be set by using a mapping relationship established by the following formula.

[0066] In T CS >T CX In the case of, the second auxiliary heating component below is heated, and the duty cycle of the second auxiliary heating component is:

[0067]

[0068] Among them, T S T is a reference temperature predetermined by experiments, analysis, etc., and those skilled in the art can determine T according to actual needs. S size.

[0069] In T CS ≤T CX In the case of, the upper first auxiliary heating component is heated, and the duty cycle of the first auxiliary heating component is

[0070]

[0071] Obviously, the above two specific auxiliary heating implementation methods are only exemplary descriptions. Those skilled in the art can determine the specific implementation method of auxiliary heating according to actual needs, such as flexibly adjusting the above fixed values, formulas, etc., or combining the two.

[0072] In addition, the temperature difference can also be adjusted by operating two auxiliary heating components together. CS >T CX For example, the temperature difference between the first detected temperature and the second detected temperature can be reduced by heating the first auxiliary heating component with a smaller operating parameter and heating the second auxiliary heating component with a larger operating parameter.

[0073] In this application, the auxiliary heating assembly is mainly used to ensure uniform temperature in the cooking chamber by means of auxiliary heating intervention. The hot air flow heating component in the fan cover assembly and the steam generation heating component of the steam generation device are used as the main heating components, which are mainly used to realize the main heating logic of maintaining the core temperature within the temperature control range.

[0074] Obviously, the mapping relationship between the first / second detection temperature, the target detection temperature and the target temperature is only an exemplary description. Those skilled in the art can establish a mapping relationship between the two detection values ​​and the core temperature corresponding to the cooking requirements according to actual needs, such as through any other form of fitting function, integral or other any other reasonable way to express it.

[0075] In a possible implementation, for the aforementioned temperature increase process and temperature control process, an allowable upward fluctuation amplitude B3 (such as recorded as a third fluctuation amplitude) can be set for the detected temperature of a single temperature sensor. When the detected temperature of the corresponding temperature sensor exceeds the allowable fluctuation amplitude, the temperature of the cooking chamber is ensured by turning on the heat dissipation fan, adjusting the operating parameters of the heat dissipation fan, etc.

[0076] For example, setting T CS and / or T CX ≤T X +C. Wherein C is a constant (such as 5°). In this way, by running the cooling fan, the overall temperature of the cooking chamber is brought back to a controllable normal range, and then the temperature uniformity of the cooking chamber is maintained within a preset range through zoning control. Obviously, those skilled in the art can determine the size of C according to actual needs, such as C is a constant within 3-10°, or it can be a variable. The C for the two temperature sensors can be the same or different. In addition, the third fluctuation amplitude can be set only for one of the temperature sensors.

[0077] For example, when the cooling fan is turned on, an allowable fluctuation range B4 (referred to as the fourth fluctuation range, |T CS -T CX |≤B2). In the case where the temperature difference between the first detected temperature and the second detected temperature exceeds the allowable fluctuation range, the temperature quality of the cooking chamber can be ensured by the cooperation of auxiliary heating and the heat dissipation fan.

[0078] Main reference Figure 1 In a preferred embodiment, the present application provides a control method for a cooking device, which is mainly used to control the temperature of a cooking chamber to ensure the performance of the cooking device. The control method for the cooking device mainly includes the following steps:

[0079] S110, in the heating stage of starting to cook the food, the first detection temperature detected by the first temperature sensor and the second detection temperature detected by the second temperature sensor are asynchronously increased to a preset temperature rise step temperature (T X -A), the auxiliary heating mechanism is started. Exemplarily, when the first detected temperature first rises to the temperature rise step temperature, the second auxiliary heating component is turned on to perform auxiliary heating on the lower area corresponding to the second detected temperature.

[0080] For example, in the heating stage, the temperature in the cooking cavity is raised to the target temperature mainly by operating the main heating component in a manner corresponding to the currently running cooking mode.

[0081] S120, in the temperature control stage when the temperature in the cooking cavity has reached the target temperature, determining whether the absolute value of the difference between the first detected temperature and the second detected temperature is within a preset first fluctuation range (|T CS -T CX |≤B1); if not, proceed to S130; if so, proceed to S150.

[0082] S130, turning on the auxiliary heating so that the temperature difference between the first detected temperature and the second detected temperature is maintained within a certain fluctuation range, thereby ensuring the temperature consistency of the cooking chamber during the temperature control stage. For example, when the first detected temperature is higher, turning on the second auxiliary heating component, and when the second detected temperature is higher, turning on the second auxiliary heating component.

[0083] S140: Determine whether the first detected temperature and / or the second detected temperature is too high, specifically, exceeds a preset third fluctuation range (T CS and / or T CX >B3); if yes, go to S150; if no, go to S160.

[0084] S150: Operate the cooling fan to reduce the temperature of the local area to a controllable range.

[0085] S160, operating the corresponding main heating components etc. according to the temperature control logic corresponding to the current cooking mode until the cooking is finished.

[0086] It should be pointed out that, although the above embodiments describe the various steps in a specific order, those skilled in the art can understand that in order to achieve the effect of the present application, different steps do not have to be performed in such an order, they can be performed simultaneously or in other orders, and some steps can be added, replaced or omitted. For example, the logic of whether to run the cooling fan can be added during the heating stage, and the logic of whether to start the auxiliary heating can be added during the operation of the cooling fan.

[0087] It should be noted that although the feeding control method of the grinding machine constituted by the above specific manner is introduced as an example, those skilled in the art can understand that the present application should not be limited thereto. In fact, the user can flexibly adjust the relevant steps and parameters in the steps according to the actual application scenarios, such as the mapping relationship between the target temperature and the temperature rise step temperature can be flexibly determined according to actual needs.

[0088] So far, the technical solutions of the present application have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present application is obviously not limited to these specific embodiments. Without departing from the principles of the present application, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises: a cooking body forming a cooking cavity; a temperature detection assembly comprising a first temperature detection component and a second temperature detection component; and an auxiliary heating assembly, comprising a first auxiliary heating component and a second auxiliary heating component; The control method comprises: In the process of raising the temperature in the cooking cavity to the target temperature, when the first detected temperature obtained by the first temperature detecting component and the second detected temperature obtained by the second temperature detecting component reach the temperature rise step temperature in an asynchronous manner, operating the second auxiliary heating component or the first auxiliary heating component; Wherein, the temperature rise step temperature is lower than the target temperature.

2. The control method of the cooking device according to claim 1, characterized in that: The control method comprises: When the temperature in the cooking cavity is at the target temperature, the control method includes: The first auxiliary heating component or the second auxiliary heating component is operated according to at least a difference between the first detected temperature and the second detected temperature.

3. The control method of the cooking device according to claim 2, characterized in that: The “operating the first auxiliary heating component or the second auxiliary heating component at least according to the difference between the first detected temperature and the second detected temperature” includes: operating the first auxiliary heating component or the second auxiliary heating component according to a difference between the first detected temperature and the second detected temperature and a difference between the first detected temperature and / or the second detected temperature and the target detected temperature; Wherein, the target detection temperature is determined according to the target temperature.

4. The control method of cooking equipment according to claim 1, characterized in that: It is characterized in that The cooking device includes a heat dissipation component, the heat dissipation component includes a heat dissipation fan, and the control method includes: When the difference between the first detected temperature and / or the second detected temperature and the target detected temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated; Wherein, the target detection temperature is determined according to the target temperature.

5. The control method of cooking equipment according to claim 4, characterized in that: The control method further comprises: The “when the difference between the first detected temperature and / or the second detected temperature and the target detected temperature is greater than a preset fluctuation range, at least the cooling fan is operated” includes: When the difference between the first detected temperature and / or the second detected temperature and the target detected temperature is greater than a preset fluctuation range, the cooling fan is operated; and When the heat dissipation fan is in operation, the second auxiliary heating component or the first auxiliary heating component is operated according to the difference between the first detected temperature and the second detected temperature.

6. The control method of cooking equipment according to claim 4 or 5, characterized in that: The cooking device comprises a door assembly, the heat dissipation assembly comprises a heat dissipation air duct, at least a portion of the air inlet side of the heat dissipation air duct faces the door assembly, The “when the difference between the first detected temperature and / or the second detected temperature and the target detected temperature is greater than a preset fluctuation range, at least the cooling fan is operated” includes: When the difference between the first detected temperature and / or the second detected temperature and the target detected temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated so as to: Heat is dissipated from the area close to the heat dissipation duct and the door assembly.

7. The control method of cooking equipment according to claim 6, characterized in that: A channel is formed in the door assembly, at least a portion of the air inlet side of the heat dissipation duct faces upward from the channel, and the lower part of the channel is connected to an area near the bottom of the cooking device. The "when the difference between the first detected temperature and / or the second detected temperature and the target detected temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated so as to: dissipate heat to the area close to the heat dissipation duct and the door assembly" includes: When the difference between the first detected temperature and / or the second detected temperature and the target detected temperature is greater than a preset fluctuation range, at least the heat dissipation fan is operated so as to: Heat is dissipated from the area close to the heat dissipation duct, the door assembly, and the area close to the bottom of the cooking device.

8. The control method of cooking equipment according to claim 1, characterized in that: The cooking device comprises: a primary heating assembly comprising at least one primary heating element; The control method comprises: The at least one heating element is operated to: The temperature in the cooking chamber rises and reaches the target temperature.

9. A computer-readable storage medium, the storage medium comprising a memory, the memory being suitable for storing a plurality of program codes, characterized in that: The program code is suitable for being loaded and run by a processor to execute the control method of the cooking device according to any one of claims 1 to 8.

10. A computer device, comprising a memory and a processor, wherein the memory is suitable for storing a plurality of program codes, wherein: The program code is suitable for being loaded and run by the processor to execute the control method of the cooking device according to any one of claims 1 to 8.

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