Control method of cooking equipment, 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 an inner container which is provided with a cooking cavity; a heating member; the heat dissipation assembly is provided with a heat dissipation air outlet; the cooking medium pipeline can be respectively communicated with the cooking chamber and the heat dissipation air outlet; the control method comprises the following steps: judging whether the temperature of a cooking medium in the cooking chamber is greater than a first preset temperature or not; if yes, operation parameters of the heating component are reduced at least to a certain extent; and the cooking medium pipeline is communicated, so that the cooking medium from the cooking chamber is discharged through the heat dissipation air outlet. By means of the structure, the temperature of the cooking medium can be rapidly decreased mainly through rapid discharging of the cooking medium, and therefore the cooking performance of the cooking equipment is 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 steam ovens equipped with heating components such as heating tubes and heating coils have appeared on the market. Taking the baking function with hot air flow as the cooking medium as an example, the cooking principle is: under the action of heating components such as heating coils and uniform temperature fans, a circulating hot air flow is continuously provided to the inner pot where the food to be cooked is located, and thus the food is cooked by hot air baking.

[0003] In the process of cooking food by hot air baking, parameters such as the temperature of the hot air flow, airflow speed / volume airflow, etc. will affect the cooking effect of the food. Especially for the temperature of the hot air flow, since the temperature of the hot air flow can usually reach about 200°C, even if the temperature is too high for a moment / short time, it may have obvious effects on the cooking effect of the food, such as burning and sticking. Since the circulating hot air flow is formed by the cooperation of the heating component and the uniform temperature fan with the help of the return air port and the air supply port, taking the case of instantaneous excessive temperature as an example, it is often impossible to overcome it by controlling the operating parameters of the heating component and the uniform temperature fan. Therefore, how to effectively adjust the situation where the quality of the hot air flow, including but not limited to the instantaneous excessive temperature, and the temperature of the hot air flow does not match the cooking mode to ensure the cooking performance of the cooking equipment, still has room for improvement. Summary of the invention

[0004] The present application aims to at least partially solve the above-mentioned technical problems and / or solve at least part of the above-mentioned technical problems, specifically, how to improve the quality of hot air flow (such as temperature, air flow, etc.) of cooking equipment, so as to ensure the cooking performance of the cooking equipment.

[0005] In a first aspect, the present application provides a control method for a cooking device, the cooking device comprising: an inner pot, which forms a cooking cavity; a heating component; a heat dissipation assembly, which has a heat dissipation outlet; and at least one cooking medium pipe, the first end of the cooking medium pipe being able to communicate with the cooking cavity, and the second end of the cooking medium pipe being able to be connected to the heat dissipation outlet; the control method comprising: determining whether the temperature of the cooking medium in the cooking cavity is greater than a first preset temperature; if so, lowering the heating component to at least a certain extent; and connecting the cooking medium pipe so that: the cooking medium from the cooking cavity is discharged through the heat dissipation outlet.

[0006] With such a configuration, it is possible to achieve a rapid drop in the temperature of the cooking medium mainly through rapid discharge of the cooking medium, thereby ensuring the cooking performance of the cooking device.

[0007] It is understandable that those skilled in the art can determine the number / degree / duration of connectivity of the cooking medium pipelines, the operating parameters of the heating components, etc. according to actual needs, such as stopping the operation of the heating components.

[0008] For the control method of the above-mentioned cooking device, in a possible implementation manner, the heat dissipation component includes a heat dissipation fan, and the "if so, then at least lower the heating component to a certain extent; and connect the cooking medium pipeline so that: the cooking medium from the cooking cavity is discharged through the heat dissipation outlet" includes: if so, then at least lower the heating component to a certain extent; and connect the cooking medium pipeline, and operate the heat dissipation fan so that: the cooking medium from the cooking cavity is discharged through the heat dissipation outlet.

[0009] The operation of the heat dissipation fan can reduce the temperature of the cooking medium in the cooking chamber to a certain extent, and the operation of the heat dissipation fan can promote the rapid discharge of the cooking medium. If the operation of the heat dissipation fan includes operating the heat dissipation fan according to the original heat dissipation logic or adjusting its operating parameters, for example, based on the heat dissipation logic, the heat dissipation fan is in a closed state. Then, based on the temperature control logic of the cooking medium, the heat dissipation fan can be started and run at a higher speed.

[0010] Regarding the control method of the above-mentioned cooking device, in a possible implementation, the cooking device includes a temperature-uniform fan, and at the same time or after "if so, the heating component is at least lowered to a certain extent; and the cooking medium pipeline is connected so that: the cooking medium from the cooking cavity is discharged through the heat dissipation outlet", the control method includes: adjusting the operating parameters of the temperature-uniform fan so as to: replenish the cooking cavity with cooking medium.

[0011] With such a structure, it is possible to achieve the quality of the cooking medium (such as the velocity / flow rate, temperature, etc. of the hot air flow) by supplementing the cooking medium after the cooking temperature drops rapidly.

[0012] It is understandable that the supplementary cooking medium mentioned here should be understood as providing more hot air flow (original amount + supplementary amount) to the cooking chamber compared with the pre-set operating parameters. This is because: in order to achieve a rapid drop in the temperature of the cooking medium, part of the hot air flow is quickly discharged. Based on this, it is necessary to readjust the parameters such as the temperature of the hot air flow, the flow rate / flow rate of the hot air flow, etc. to adapt to the current cooking mode.

[0013] For the control method of the above-mentioned cooking device, in a possible implementation manner, the "determining whether the temperature of the cooking medium in the cooking chamber is greater than the first preset temperature" includes: if not, further determining whether the temperature of the cooking medium in the cooking chamber is greater than the second preset temperature; if so, then: adjusting the connectivity of the cooking medium pipeline; and / or adjusting the operating parameters of the temperature uniforming fan; and / or adjusting the operating parameters of the heating component; and / or adjusting the operating parameters of the heat dissipation fan; wherein, the second preset temperature is lower than the first preset temperature.

[0014] Through such a structure, it is possible to achieve the cooking effect of the cooking equipment by means of cooperative adjustment of multiple factors.

[0015] For the control method of the above-mentioned cooking device, in a possible implementation, the cooking device has at least one cooking mode, and the cooking mode includes a temperature control stage, and the temperature control stage is used to make the temperature of the cooking medium in the cooking chamber at a target temperature, wherein the second preset temperature is lower than the target temperature, and the first preset temperature is greater than or equal to the target temperature.

[0016] Through such a configuration, it is possible to seek to ensure the cooking performance of the cooking device through a temperature control logic including rapid direct discharge of the cooking medium. Obviously, those skilled in the art can determine the size of the first / second preset temperature and the target temperature according to actual needs.

[0017] For the control method of the above-mentioned cooking equipment, in a possible implementation, the "adjusting the connectivity state of the cooking medium pipeline; and / or adjusting the operating parameters of the temperature uniforming fan; and / or adjusting the operating parameters of the heating component; and / or adjusting the operating parameters of the heat dissipation fan" includes: switching the opening of the cooking medium pipeline; and at least adjusting the operating parameters of the temperature uniforming fan; and selectively adjusting the operating parameters of the heat dissipation fan.

[0018] Through such a structure, a specific parallel collaborative temperature control logic is given.

[0019] Regarding the control method of the above-mentioned cooking device, in a possible implementation, the cooking device has at least one cooking mode, and the cooking mode includes a heating stage, and the heating stage is used to make the temperature of the cooking medium in the cooking chamber reach a target temperature. The control method also includes: in the heating stage, operating the temperature uniforming fan and the heating component; and making the cooking medium pipeline in a non-connected state.

[0020] With such a configuration, it is possible to quickly increase the temperature of the cooking medium in the cooking cavity.

[0021] Regarding the control method of the above cooking device, in a possible implementation, the cooking device has at least one cooking mode, and the control method includes: connecting the cooking medium pipeline when the cooking mode is finished or is close to being finished.

[0022] Through such a structure, it is possible to pre-discharge the cooking medium before the user opens the door, thereby improving the user's experience of hot air when opening the door to take food to a certain extent.

[0023] 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.

[0024] 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.

[0025] 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.

[0026] 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.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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

[0031] The present application is described below with reference to the accompanying drawings and in combination with the cooking device being a steam oven. In the accompanying drawings:

[0032] 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

[0033] 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 single-box dual-function steam-oven combination, 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 replacing the steam-oven with a steam-bake-fryer, a double-cavity oven, a single-function oven, and other cooking devices that generate cooking media through heating components.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] In a possible embodiment, the cooking device is a steam oven, which can cook food by steaming or baking. For example, the steam oven mainly includes a cooking body, which includes a box body and an inner liner arranged in the box body, and the inner liner forms a cooking cavity. By running a 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.

[0038] In this example, there is one cooking cavity, that is, the cooking cavity has both steaming and baking functions. Obviously, different cooking cavities (such as one cooking cavity corresponding to the steaming function and the other cooking cavity corresponding to the baking function) can also be used to realize the integrated cooking function of the steam oven.

[0039] For example, a shelf can be provided in the inner pot, and the food to be cooked can be placed directly on the shelf or on a container (such as a plate, etc.) placed on the shelf, wherein one or more layers of mounting positions can be configured in the cooking chamber. Since the realization of the steaming and baking functions are closely related to the temperature of the cooking medium, heating components such as heating tubes can be provided at the top, side, bottom, etc. of the inner pot, so that the cooking medium (hot air flow and / or steam) in the cooking chamber can be mainly heated or auxiliary / supplementarily heated when necessary.

[0040] In a possible embodiment, the steam oven 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 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 oven, 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. After that, the water in the steam generating chamber can be heated by the 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.

[0041] In a possible embodiment, the steam oven includes a fan cover assembly capable of releasing hot air flow as a cooking medium into the cooking chamber. For example, the fan cover assembly mainly includes a fan cover, a temperature-uniform fan (such as a centrifugal fan) and heating components such as a heating coil, 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.

[0042] 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 heating component such as a heating coil can be arranged in the hot air chamber or near the hot air chamber. Take the heating component as a heating coil as an example. For 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 the fan cover is also provided with an air supply port, such as the air supply port is arranged roughly along the circumference or a local position of the circumference surrounding the return air port. In this way, under the action of the temperature-uniform fan, the air in the inner pot flows through the return air port and is sucked into the hot air chamber. It is heated by the heating coil and converted into a hot air flow carrying heat as a cooking medium. Similarly, under the action of the temperature-uniform fan, the hot air flow is thrown to the outer peripheral air supply port and thus sent into the inner pot again. 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.

[0043] 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.

[0044] In a possible embodiment, the steam oven further includes a heat dissipation component, such as a heat dissipation component mainly including a heat dissipation air duct and a heat dissipation fan, and the heat dissipation fan is mainly used to dissipate heat to power boards, electrical components, the aforementioned door body components, etc. by sucking air into the heat dissipation air duct and discharging it through the heat dissipation air outlet to ensure the operational reliability of the steam oven. In addition, the operation of the heat dissipation fan can also reduce the temperature of the cooking medium in the cooking chamber to a certain extent. 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.

[0045] 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 duct faces the door assembly, so that the heat dissipation fan can dissipate heat from the door assembly while dissipating heat from the top area. Exemplarily, the heat dissipation fan is a centrifugal fan, and the air outlet of the heat dissipation duct faces upward to achieve the upward discharge of the airflow carrying heat.

[0046] 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 oven (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.

[0047] In a possible embodiment, one or more cooking medium pipes are arranged on the inner pot, one end of the cooking medium pipe is connected to the inner pot, and the other end can be connected to the heat dissipation outlet of the heat dissipation component (such as the outlet of the housing of the heat dissipation fan). In this way, the cooking medium such as steam and hot air flow in the inner pot can be quickly discharged through the heat dissipation outlet. For example, in this example, there are two cooking medium pipes, both of which are arranged near the top of the inner pot and the two cooking medium pipes are roughly symmetrically arranged near the two sides of the inner pot. Accordingly, two exhaust ports are arranged on the inner pot. In this way, during the cooking process, the steam can be quickly discharged according to actual needs. For example, when the instantaneous temperature of the cooking medium such as the hot air flow is too high, the temperature of the steam can be controlled by directly discharging the cooking medium, thereby ensuring the cooking performance of the cooking device. In addition, the user's hot face experience can be improved by quickly discharging the cooking medium when the cooking is finished (or close to the end) but before the user takes the food.

[0048] Obviously, those skilled in the art can determine the size, number (such as one or more than two), setting position (such as other positions on the back, other sides other than the back, etc.) and on-off logic of the exhaust port according to actual needs. For example, in the design stage, the number, setting position and on-off logic of the exhaust port can be matched in combination with the temperature, flow rate / flow rate, steam volume and other parameters of the hot air flow and the cooking mode. For example, the on-off state of the cooking medium pipeline can be switched according to the determined switching logic through switching components such as solenoid valves, such as full connection, partial connection such as (30%, 45%, 90%, etc.) and full blockage. And according to the on-off state / duration of the cooking medium pipeline and the power of the heating coil, the speed of the temperature-uniform fan and other parameters, on the premise of ensuring that the temperature meets the conditions, other parameters such as the flow rate / flow rate of the hot air flow, the steam volume and the cooking mode are ensured to be adapted as soon as possible.

[0049] Based on this, by adjusting the operating parameters of the heating component (corresponding to the heating component of the grilling function) and / or the temperature-uniform fan and / or the heat dissipation fan and / or the connection state of the cooking medium pipeline, the temperature of the hot air flow in the cooking chamber can be adjusted. On this basis, by further combining the operating parameters of the temperature-uniform fan, under the premise that the temperature meets the conditions, the flow rate / flow rate of the hot air flow and other parameters are adjusted to ensure the cooking performance of the cooking device.

[0050] When the steam oven is in the cooking mode of running the baking function, it mainly includes a heating stage and a temperature control stage. In a simple example, the cooking mode includes a heating stage and a temperature control stage, and the target temperatures of the temperature control stages are the same. Obviously, those skilled in the art can determine the number of temperature control stages, the target temperature corresponding to each temperature control stage, etc. according to actual needs. Exemplarily, the temperature control stage includes multiple stages, and the target temperature, temperature control duration, temperature control logic, etc. of different temperature control stages are different. For example, in the case where the temperature control stage includes multiple stages, a temperature adjustment stage involving temperature adjustment (heating up / cooling down) is also provided between adjacent temperature control stages.

[0051] In a possible implementation, during the temperature rise phase (indicating the phase of reaching the target temperature for the first time and excluding the subsequent temperature adjustment phase that may be included), the exhaust port can be closed or opened (fully opened or partially opened), the temperature uniforming fan and the heating coil work in a preset manner (such as maximum power), and the heat dissipation fan is not turned on during this period. Taking the exhaust port being closed during this period as an example, in this way, the cooking chamber will reach the target temperature required for the temperature control phase as quickly as possible. Exemplarily, the target temperature is 200°C.

[0052] In a possible implementation, in the temperature control stage (which may include any temperature control stage, and may also include the subsequent temperature adjustment stage), when the temperature of the hot air flow (such as the temperature of the hot air flow detected in a certain part or the entire cooking chamber) exceeds (is greater than) the first preset temperature (greater than or equal to a certain high value of the target temperature in the temperature control stage), the temperature of the hot air flow can be quickly reduced by opening the exhaust port (or increasing the opening of the exhaust port). The discharge of the hot air flow will lead to a decrease in the flow rate / flow of the hot air flow. Accordingly, the flow rate / flow of the hot air flow can be adjusted in a post-compensatory manner by adjusting the speed and other operating parameters of the temperature-uniform fan, and at the same time, the temperature, flow rate / flow and other qualities of the hot air flow are ensured to be compatible with the cooking mode by combining the operating parameters of the heating coil and the on-off logic of the exhaust port. While opening the exhaust port or increasing the opening of the exhaust port, the temperature of the hot air flow can also be promoted to drop by adjusting the operating parameters of the heat dissipation fan (such as starting the heat dissipation fan when the heat dissipation fan is not started, and adjusting the speed / power / duration and other parameters when the heat dissipation fan is already started). For example, due to the overshoot process / lag in temperature detection, the current temperature of the hot air flow in the cooking chamber is 205°C. At this time, the exhaust port can be fully opened, the power of the heating coil can be reduced or the heating coil can be stopped directly, and the cooling fan can be opened to the maximum gear to achieve the fastest possible drop in the temperature of the hot air flow.

[0053] When the temperature of the hot air flow is greater than the second preset temperature (less than or equal to but close to a higher value of the target temperature in the temperature control stage), when it gradually approaches but does not exceed (less than or equal to) the target temperature, the quality of the hot air flow can be adjusted by adjusting the connectivity of the heating coil, the temperature-uniform fan, and the exhaust port in a parallel and cooperative manner, thereby ensuring the cooking performance of the cooking device. At the same time, the operating parameters of the heat dissipation fan can be adjusted to better ensure the quality of the steam. Exemplarily, the parallel and cooperative control method starts from 5% of the target temperature (the steam temperature during the temperature control process is 190°C). In a simple example, the power of the heating component is fixed, and the temperature-uniform fan includes three gears: high, medium, and low. The cooperative method adopted is: when the temperature of the hot air flow in the cooking chamber is 190-193°C, the temperature-uniform fan is adjusted to high gear and the exhaust port is closed. When the temperature of the hot air flow in the cooking chamber is 193-195°C, the temperature-uniform fan is adjusted to medium gear, and the opening of the exhaust port is adjusted to 50%. When the temperature of the hot air flow in the cooking chamber is 195-200°C, the temperature-uniform fan is adjusted to the gear corresponding to the cooking mode, and the opening of the exhaust port is adjusted to 30%. During this process, the heat dissipation fan is not turned on or operates in a manner that only meets the necessary heat dissipation requirements (there is no need to further adjust the operating parameters of the heat dissipation fan according to the current temperature of the hot air flow in the cooking chamber). Exemplarily, the temperature of the hot air flow in the cooking chamber detected during the temperature control process is 197°C, which belongs to the third situation mentioned above. Therefore, the parallel collaborative temperature control logic of "the temperature-uniform fan is adjusted to the gear corresponding to the cooking mode (such as the middle gear), and the opening of the exhaust port is adjusted to 30%" is adopted. In this example, the heat dissipation fan operates at a lower speed corresponding to the current heat dissipation demand.

[0054] When the temperature of the hot air flow is less than or equal to the second preset temperature, the temperature of the hot air flow can be quickly raised by closing the exhaust holes, appropriately increasing the power of the heating coil, turning off the cooling fan or running the cooling fan at a lower speed (necessary cooling function).

[0055] When the temperature of the hot air flow is approximately the target temperature, the current operating state of each component is maintained unchanged. For example, the aforementioned 195-200°C situation and the situation where the temperature is approximately the target temperature can be adjusted, such as when the temperature of the hot air flow is 200±1.5°C, the current state is maintained unchanged.

[0056] Obviously, the above-mentioned parallel collaborative control method is only an exemplary description. Those skilled in the art can determine the adaptation method between the operating parameters of the heating coil, the temperature-uniform fan, the exhaust port, and the heat dissipation fan and the temperature of the hot air flow according to actual needs. For example, in addition to adjusting the gear of the temperature-uniform fan and the opening of the exhaust port, the power of the heating component can also be adjusted. The adjustment of the exhaust port can include dynamic adjustment of the opening, such as cyclic switching within a certain opening range. In addition, the operating parameters of the heat dissipation fan can also be adjusted for all or part of the situations. For example, when the temperature of the hot air flow in the cooking chamber is 195-200°C, the heat dissipation fan can be operated at a lower speed. In addition, the division of the interval is also only an exemplary description. Those skilled in the art can flexibly adjust the specific division method of the interval and the parallel collaboration method within the corresponding interval, such as non-segmented adjustment through other pre-established mapping relationships such as functions.

[0057] Main reference Figure 1 In a possible implementation, the present application provides a control method for a cooking device, which is mainly used to control the temperature of a cooking medium in a cooking chamber to ensure the performance of the cooking device. The control method for a cooking device mainly includes the following steps:

[0058] S110, in the temperature rising stage, the exhaust port is closed, the heating coil is operated at maximum power, and the cooling fan is not turned on. Based on this, the temperature of the hot air flow in the cooking cavity is raised to the target temperature as much as possible.

[0059] S120: After reaching the target temperature, enter the temperature control stage.

[0060] After reaching the target temperature (e.g., 200° C.), the heating coil may be stopped. The temperature of the hot air flow in the cooking chamber detected thereafter may include the following three situations:

[0061] S1201, greater than a first preset temperature (eg, 205° C.). At this time, the temperature is considered to be too high, and the corresponding control logic is: fully open the exhaust port and operate the cooling fan at a higher speed to achieve the temperature drop of the hot air flow as soon as possible.

[0062] At the same time, it is necessary to supplement the hot air flow to the cooking chamber to ensure that the flow rate / flow of the hot air flow can be adapted to the cooking mode. Of course, while supplementing the flow rate / flow of the hot air flow, it is also necessary to dynamically adjust the temperature to ensure that the quality of the hot air flow is adapted to the cooking mode.

[0063] Exemplarily, the first preset temperature is usually set to a value slightly greater than the target temperature, such as a value between 200-210° C. Obviously, the first preset temperature may also be equal to the target temperature, that is, as long as it is above the target temperature, the temperature control logic of S1201 is adopted.

[0064] S1202, approximately equal to the target temperature. At this time, the current operating state of each component is still approximately maintained unchanged.

[0065] S1203, greater than the second preset temperature (such as 190°C) but less than the target temperature. In this example, assuming that the power of the heating coil is constant, at this time, the temperature and flow rate / flow of the hot air flow can be guaranteed to be compatible with the cooking mode by switching the connectivity state of the exhaust port and adjusting the gear of the temperature-uniformizing fan. During this process, the heat dissipation fan may not be turned on, or it may be turned on at a lower speed / shorter duration according to a specific mapping relationship. Exemplarily, the heat dissipation fan can continue to operate with the original heat dissipation logic (no longer adjusted based on the temperature of the hot air flow in the cooking chamber). Of course, the adjustment logic of the heat dissipation fan can also be increased according to actual needs.

[0066] In this way, based on the above control logic, the cooking performance of the cooking equipment can be guaranteed during the temperature control fluctuation stage.

[0067] S130: When the cooking mode is about to end or has ended, the cooking medium pipeline is connected.

[0068] The pre-arrangement of hot air flow can improve the thermal shock experience of users when opening the door to take food.

[0069] It is understandable that those skilled in the art can determine the specific timing and specific degree / duration of the cooking medium pipeline connection according to actual needs. For example, within 3 minutes after the cooking mode is completed (such as at the same time or 1 minute later), all cooking medium pipelines are fully opened for 30 seconds.

[0070] For example, when the cooking mode is almost completed (e.g. within 1 minute), the cooking medium pipeline can be connected, and the connection state can be selected as partial connection or full connection. The connection time can be until the cooking mode is completed, or it can remain connected for a certain period of time after the cooking mode is completed.

[0071] In addition, in addition to connecting the cooking medium pipeline, the steam in the cooking chamber can also be cooled by running the heat dissipation fan. At the same time, the guidance of the heat dissipation fan can promote the rapid discharge of hot air.

[0072] It can be seen that in the preferred embodiment of the present application, through the cooperation between the heating component, the uniform heat blower, the cooking medium pipeline and the heat dissipation fan, the temperature, flow rate / flow rate and other qualities of the hot air flow in the cooking chamber during the cooking mode operation can be controlled, thereby ensuring the performance of the cooking equipment.

[0073] It should be pointed out that, although the above embodiments describe the various steps in a specific order, those skilled in the art will appreciate that, in order to achieve the effect of the present application, the different steps do not have to be performed in such an order, and they may be performed simultaneously or in other orders, and some steps may be added, replaced or omitted. For example, a control logic that the temperature of the hot air flow is slightly higher than the target temperature may be added between S1201 and S1202.

[0074] 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 adjusting the power of the heating component according to actual needs.

[0075] 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: An inner pot, which forms a cooking cavity; Heating components; A heat dissipation component having a heat dissipation outlet; and at least one cooking medium pipe, a first end of the cooking medium pipe being communicable with the cooking chamber, and a second end of the cooking medium pipe being connectable to the heat dissipation outlet; The control method comprises: determining whether the temperature of the cooking medium in the cooking cavity is greater than a first preset temperature; If so, reducing the operating parameters of the heating component at least to some extent; and The cooking medium conduit is connected so as to: The cooking medium from the cooking cavity is discharged through the heat dissipation outlet.

2. The control method of the cooking device according to claim 1, characterized in that: The heat dissipation component includes a heat dissipation fan, The "if so, lowering the heating component at least to a certain extent; and connecting the cooking medium pipeline so that the cooking medium from the cooking cavity is discharged through the heat dissipation outlet" includes: If so, lowering the heating element at least to some extent; and The cooking medium pipeline is connected and the heat dissipation fan is operated so as to: The cooking medium from the cooking cavity is discharged through the heat dissipation outlet.

3. The control method of the cooking device according to claim 2, characterized in that: The cooking device comprises a temperature-uniform fan, At the same time or after "if yes, lowering the heating component at least to a certain extent; and connecting the cooking medium pipeline so that the cooking medium from the cooking cavity is discharged through the heat dissipation outlet", the control method includes: Adjust the operating parameters of the temperature-uniform fan so as to: The cooking cavity is replenished with cooking medium.

4. The control method of cooking equipment according to claim 3, characterized in that: The “determining whether the temperature of the cooking medium in the cooking chamber is greater than a first preset temperature” includes: If not, further determining whether the temperature of the cooking medium in the cooking cavity is greater than a second preset temperature; If yes, then: Adjusting the connectivity of the cooking medium pipeline; and / or Adjusting the operating parameters of the temperature-uniform fan; and / or adjusting operating parameters of the heating element; and / or Adjusting the operating parameters of the heat dissipation fan; Wherein, the second preset temperature is lower than the first preset temperature.

5. The control method of cooking equipment according to claim 4, characterized in that: The cooking device has at least one cooking mode, wherein the cooking mode includes a temperature control stage for making the temperature of the cooking medium in the cooking cavity be at a target temperature. The second preset temperature is lower than the target temperature, and the first preset temperature is greater than or equal to the target temperature.

6. The control method of cooking equipment according to claim 4, characterized in that: The "adjusting the connectivity state of the cooking medium pipeline; and / or adjusting the operating parameters of the temperature-uniform fan; and / or adjusting the operating parameters of the heating component; and / or adjusting the operating parameters of the heat dissipation fan" includes: switching the opening of the cooking medium conduit; and At least adjusting the operating parameters of the temperature-uniform fan; and The operating parameters of the heat dissipation fan are selectively adjusted.

7. The control method of cooking equipment according to claim 3, characterized in that: The cooking device has at least one cooking mode, wherein the cooking mode includes a temperature rise phase, wherein the temperature rise phase is used to make the temperature of the cooking medium in the cooking cavity reach a target temperature. The control method further comprises: During the temperature rising stage, the temperature uniforming fan and the heating component are operated; and The cooking medium pipeline is placed in a non-connected state.

8. The control method of cooking equipment according to claim 1, characterized in that: The cooking device has at least one cooking mode, and the control method includes: When the cooking mode is finished or nearly finished, the cooking medium pipeline is connected.

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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