Steaming and baking control method and steaming and baking cooking equipment

Abstract

The invention relates to the technical field of kitchen electric equipment, in particular to a steaming and baking control method and steaming and baking cooking equipment. The method comprises the steps of receiving a current cooking task completion instruction, and detecting the temperature in a cooking cavity in real time; obtaining the working state of the heating pipe of the current cooking task, and obtaining the temperature distribution in the cavity based on the working state of the heating pipe and the temperature analysis in the current cooking cavity; based on the analysis result of the temperature distribution in the cavity, selecting a low-temperature area as a first placement area of food materials in the next cooking task; the interior of the cooking cavity is recognized, and when it is recognized that the food materials are placed in the first placing area, the next cooking task is executed. Through analysis of temperature distribution in the cooking cavity, the technical defect that the temperature distribution of the cavity is not uniform is ingeniously utilized, and the placement area of the food materials in the next cooking task is intelligently recommended, so that the adverse effect of a high-temperature scene on the food cooking effect during continuous cooking is reduced, the cooking performance of the steaming and baking cooking equipment is effectively improved, and the user experience feeling is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen appliances, and in particular to a steaming and baking control method and a steaming and baking cooking device. Background Art

[0002] With the market demand for more convenient and efficient cooking methods and the development of high-end kitchen appliances, various types of steam-bake cooking equipment such as steam ovens, steam-bake all-in-one machines, and integrated stoves are becoming more and more widely used. In the actual use of steam-bake cooking equipment, in order to improve cooking efficiency, users often use the high temperature still maintained in the cooking cavity to quickly cook the next dish after completing a high-temperature cooking, or cook multiple dishes at the same time in one cooking task.

[0003] However, the existing steaming and baking control method of the steaming and baking cooking device still has difficulty in overcoming the technical problems caused by the high temperature scenario of directly carrying out the next cooking task after the previous high temperature cooking, as follows:

[0004] 1. Heat dissipation problem after cooking: After high-temperature cooking, steaming and baking cooking equipment will leave a large amount of heat in the cooking cavity, affecting the starting temperature and time control of subsequent cooking, making it difficult to ensure the cooking effect of subsequent cooking tasks during continuous cooking, and even destroying the nutrition of food. For example, steaming pasta immediately after baking will cause the cooked pasta to turn yellow and dry.

[0005] 2. Cooking uniformity problem: Since the heating elements and cavity design of steam-bake cooking equipment are not yet optimized to a sufficient degree, the steam-bake cooking equipment will inevitably have the technical problem of uneven cavity temperature distribution. However, due to cost considerations, the existing steam-bake cooking equipment simply arranges temperature sensors to identify the overall cavity temperature, which cannot reflect local temperature imbalances. As a result, it is difficult to achieve uniform heating of different foods, especially when cooking multiple dishes at the same time, which causes some foods to be overcooked or undercooked, thus seriously affecting the overall cooking efficiency, food cooking effect and user experience when cooking multiple dishes. Summary of the invention

[0006] In response to the above technical problems, the present invention proposes a steaming and baking control method and a steaming and baking cooking device, which aims to analyze the temperature distribution in the cooking cavity, cleverly utilize the technical defect of uneven temperature distribution in the cavity, and intelligently recommend the placement area of ​​​​the ingredients in the next cooking task, thereby reducing the adverse effects of high temperature scenes during continuous cooking on the cooking effect of food, effectively improving the cooking performance of the steaming and baking cooking device, and enhancing the user experience.

[0007] In a first aspect, the present application provides a steaming and baking control method, comprising the following steps:

[0008] Receive the current cooking task completion instruction and detect the temperature in the cooking chamber in real time;

[0009] Obtain the working status of the heating tube of the current cooking task, and obtain the temperature distribution in the cavity based on the working status of the heating tube and the current temperature in the cooking cavity;

[0010] Based on the analysis results of the temperature distribution in the cavity, the low temperature area is selected as the first placement area for the ingredients in the next cooking task;

[0011] The interior of the cooking cavity is identified, and when it is identified that food has been placed in the first placement area, the next cooking task is executed.

[0012] In some embodiments, the step of obtaining the temperature distribution in the cooking cavity based on the working state of the heating tube and the current temperature in the cooking cavity includes:

[0013] Dividing the cooking cavity into a three-dimensional grid;

[0014] Based on the working status of the heating tubes, determine the temperature contribution of each heating tube to each grid point;

[0015] The sum of the temperature contribution of each heating tube to the grid point and the current temperature in the cooking cavity is used as the first temperature of each grid point;

[0016] A first cavity temperature distribution is generated based on the first temperatures at each grid point.

[0017] In some embodiments, determining the temperature contribution of each heating tube to each grid point based on the working state of the heating tube includes:

[0018] Based on the working status of the heating tube, calculate the heat radiation intensity of each heating tube to each grid point;

[0019] Based on the heat radiation intensity of each heating tube to each grid point, calculate the temperature contribution of each heating tube to each grid point;

[0020] The sum of the temperature contributions generated by each heating tube to the grid point is taken as the temperature contribution of each heating tube to each grid point.

[0021] In some embodiments, after generating the first intra-cavity temperature distribution, the method further includes:

[0022] Based on the current temperature in the cooking cavity, establish the heat conduction equation in the cavity;

[0023] Based on the first cavity temperature distribution, iteratively solving the cavity heat conduction equation to update the temperature of each grid point;

[0024] Based on the updated temperatures of each grid point, an updated temperature distribution in the cavity is generated.

[0025] In some embodiments, the step of identifying the interior of the cooking cavity and executing the next cooking task when identifying that food has been placed in the first placement area includes:

[0026] Construct a weight sensor distribution array in the cooking cavity to detect weight data of each area in the cooking cavity;

[0027] Based on the weight data of each detection area in the cooking cavity, determine the distribution area and mass of each ingredient in the cooking cavity;

[0028] When it is recognized that food has been placed in the first placement area, it is determined whether the difference between the distribution areas of the food in the cooking cavity exceeds a first preset threshold or whether the difference between the weights of the food exceeds a second preset threshold. If neither exceeds, the next cooking task is directly executed. If both exceed, the following steps are executed:

[0029] Based on the analysis result of the temperature distribution in the cavity, the distribution area and the mass of each ingredient in the cooking cavity, selecting a second placement area for each ingredient in the next cooking task;

[0030] When it is recognized that the corresponding food has been placed in the second placement area, the next cooking task is executed.

[0031] In some embodiments, determining the distribution area and mass of each ingredient in the cooking cavity based on the weight data of each detection area in the cooking cavity includes:

[0032] For each detection area, if the weight data of the detection area exceeds the third preset threshold, it is determined that there is food in the detection area and the detection area is marked; if the weight data of the detection area does not exceed the third preset threshold, it is determined that there is no food in the detection area;

[0033] Define the distribution area of ​​each food ingredient as the set of all adjacent marked detection areas;

[0034] Based on the weight data contained in the distribution area of ​​each ingredient, the mass of each ingredient is determined.

[0035] In some embodiments, the step of identifying the interior of the cooking cavity and executing the next cooking task when identifying that food has been placed in the first placement area includes:

[0036] Perform image recognition on the inside of the cooking cavity to obtain the type of each ingredient in the cooking cavity;

[0037] Based on the types of ingredients, determine the heat demand index of different types of ingredients;

[0038] Matching the heat demand index of each ingredient with the analysis result of the temperature distribution in the cavity, determining the third placement area of ​​each ingredient in the next cooking task and prompting the user;

[0039] When it is recognized that the corresponding food ingredient has been placed in the third placement area, the next cooking task is executed.

[0040] In some embodiments, after "receiving the instruction that the current cooking task is completed and detecting the temperature in the cooking cavity in real time" and before "acquiring the working state of the heating tube for the current cooking task", the following steps are further included:

[0041] When the temperature in the cooking cavity exceeds the preset high temperature threshold, prompt the user to open the door of the oven for heat dissipation, and after recognizing that the door has been opened, prompt the user to select whether to perform a rapid cooling operation;

[0042] If it is recognized that the user selects to perform the rapid cooling operation, control the blower in the cooking cavity to start operating until the temperature in the cooking cavity drops to the first preset low temperature threshold, then control the blower in the cooking cavity to stop operating, and when it is recognized that food ingredients have been placed in the cooking cavity, directly execute the next cooking task;

[0043] If it is recognized that the user selects not to perform the rapid cooling operation, execute the step of "acquiring the working state of the heating tube for the current cooking task".

[0044] In some embodiments, it further includes:

[0045] When it is recognized that the user selects not to perform the rapid cooling operation and food ingredients have been placed in the first placement area, acquire the cooking mode of the next cooking task;

[0046] If the cooking mode of the next cooking task is the steaming mode, control the steam generator in the cooking cavity to start operating until the temperature in the cooking cavity drops to the second preset low temperature threshold, then control the steam generator in the cooking cavity to stop operating, and execute the next cooking task; if the cooking mode of the next cooking task is the baking mode, directly execute the next cooking task.

[0047] In a second aspect, the present application provides a steam and bake cooking device, including: a cooking cavity, a door, a steam and bake control module, a prompt module, and a temperature detection module, a weight detection module, an image recognition module, a blower, and a steam generator disposed inside the cooking cavity. The steam and bake control module is used to execute a steam and bake control method according to any one of claims 1 to 9, and the prompt module, the temperature detection module, the weight detection module, the image recognition module, the blower, and the steam generator are all connected to the steam and bake control module.

[0048] The beneficial technical effects of the present invention at least include:

[0049] 1. For cost considerations, existing steam-bake cooking equipment simply arranges temperature sensors to identify the overall cavity temperature, which cannot reflect local temperature imbalances. Alternatively, users can only adjust the placement of ingredients according to the cooking effect of the ingredients or based on experience to reduce the adverse effects of continuous cooking on the cooking effect. The degree of intelligence and scientificity is low. Therefore, the present invention adopts a steam-bake control method and a steam-bake cooking equipment. By dynamically analyzing the working state of the heating tube and the real-time temperature in the cavity, the temperature distribution of the cooking cavity is generated by three-dimensional grid modeling, breaking through the limitations of traditional overall temperature measurement, and realizing the transformation from traditional overall temperature control to dynamic conformal thermal field management. According to the analysis results of the cavity temperature distribution, the low-temperature area in the cooking cavity is intelligently recommended as the placement area of ​​the ingredients in the next cooking task, effectively avoiding the thermal damage of sensitive ingredients to high-temperature residual heat during continuous cooking, so that users can achieve scientific layout of ingredients without empirical judgment, effectively improving the cooking performance of the steam-bake cooking equipment, and enhancing the user experience.

[0050] 2. Based on the working mode of the heating tube, the energy transfer of each heating tube in three-dimensional space is dynamically calculated, and the superimposed temperature contribution of each grid point is quantified. This is especially suitable for complex heating scenarios with multiple heating tubes working in combination. The heat conduction equation in the cavity is then introduced for iterative correction. It not only considers the direct radiation effect of the heating tube, but also simulates the conduction and diffusion process of heat in the cavity through the cavity medium. It provides a more scientific, comprehensive and dynamic analysis scheme for the cavity temperature distribution in high-temperature waste heat scenarios, significantly improves the accuracy of cavity temperature analysis during continuous cooking, helps optimize the subsequent food placement strategy, and thus improves the cooking effect, bringing users a more reliable cooking experience;

[0051] 3. By constructing a weight sensor distribution array in the cooking cavity to detect the weight data of the ingredients, and based on this, determining the distribution area and mass of each ingredient in the cooking cavity, the technical defect of uneven temperature distribution in the cavity is cleverly utilized. By comprehensively considering the temperature distribution in the cavity, the mass and volume of the ingredients, the placement strategy of the ingredients is intelligently adjusted to ensure that when cooking multiple dishes at the same time, ingredients of different masses or volumes can be cooked in the temperature area that best suits their physical properties, thereby helping to ensure that the core ingredients are cooked thoroughly while avoiding the edge ingredients from being too dry, ensuring that ingredients of different masses or volumes can achieve better cooking effects, thereby effectively improving the overall cooking efficiency;

[0052] 4. Through image recognition inside the cooking cavity, the heat demand index of each type of food is determined based on the type of food in the cooking cavity. The technical defect of uneven temperature distribution in the cavity is cleverly utilized. By comprehensively considering the temperature distribution in the cavity and the heat demand of the food, the placement strategy of the food is intelligently adjusted to ensure that different types of food can be cooked in the temperature area that best suits their cooking characteristics when cooking multiple dishes at the same time, avoiding the situation where some food is overcooked or undercooked due to temperature mismatch, ensuring that different types of food can achieve better cooking effects, thereby effectively improving the overall cooking efficiency, food cooking effect and user experience;

[0053] 5. By distinguishing the cooking modes in high-temperature residual heat scenarios and taking measures to add steam to the steaming mode, the temperature in the cooking chamber is effectively reduced, and at the same time, necessary water vapor is added to prevent food from turning yellow or dry due to the execution of the steaming mode in high-temperature residual heat scenarios, reduce the damage to food nutrition caused by high-temperature residual heat scenarios, improve the flexibility and adaptability of cooking, enhance the user's cooking experience when using the steaming function in high-temperature residual heat scenarios, and ensure the quality of food.

[0054] Other features and advantages of the present invention will be disclosed in detail in the following specific embodiments and drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] The present invention will be further described below in conjunction with the accompanying drawings:

[0056] Figure 1 This is a flow chart of the steaming and baking control method provided in Example 1 of the present invention.

[0057] Figure 2 A schematic structural diagram of a steaming and baking cooking device provided in another embodiment of the present invention. DETAILED DESCRIPTION

[0058] The technical solutions of the embodiments of the present invention are explained and described below in conjunction with the drawings of the embodiments of the present invention, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the embodiments in the implementation mode, other embodiments obtained by those skilled in the art without creative work are all within the protection scope of the present invention.

[0059] In the following description, terms such as "inside", "outside", "up", "down", "left", "right", etc. that indicate directions or positional relationships are only used to facilitate the description of the embodiments and simplify the description, and do not indicate or imply that the referred device or element must have a specific direction, be constructed and operate in a specific direction. Therefore, it should not be understood as a limitation of the present invention.

[0060] Embodiment 1:

[0061] Please see attached Figure 1 , Figure 1 A schematic flow chart of a steaming and baking control method provided by an embodiment of the present specification is shown.

[0062] like Figure 1 As shown, the steaming and baking control method may at least include the following steps:

[0063] S101, receiving a current cooking task completion instruction and detecting the temperature in the cooking cavity in real time.

[0064] Furthermore, after the current cooking task is completed, this embodiment starts to detect the temperature in the cooking cavity in real time, and can display the real-time detected temperature in the cooking cavity through the device display or the APP, reminding the user: Be careful to prevent scalding at high temperatures, and it is recommended to open the door to dissipate heat before using the low-temperature steaming and baking function. This helps reduce the risk of scalding for users, and reminds users to cool down first and then cook at low temperatures to improve cooking quality.

[0065] S102, obtaining the working state of the heating tube of the current cooking task, and obtaining the temperature distribution in the cooking cavity based on the working state of the heating tube and the current temperature in the cooking cavity.

[0066] Among them, existing steam-bake cooking equipment usually has a heating tube, which can include an upper tube, a lower tube or a back tube. In the cooking cavity, heat is transferred from the heating tube (i.e., the heat source) to the surroundings, and at the same time diffuses to other areas through the cavity wall, air and other media. Existing steam-bake cooking equipment will also automatically record and store the working status of the heating tube in each cooking task, including the switch status of the upper tube, lower tube, and back tube, working mode (such as single work, combined work), power, working time, etc.

[0067] Specifically, in step S102, the temperature distribution in the cooking cavity is obtained based on the working state of the heating tube and the current temperature in the cooking cavity, including:

[0068] S1021, dividing the cooking cavity into a three-dimensional grid of N×M×K, with each grid point serving as a calculation unit.

[0069] S1022, based on the working state of the heating tubes, determine the temperature contribution of each heating tube to each grid point.

[0070] Among them, the principle of the temperature contribution of each heating tube working state to each grid point in this embodiment is as follows: when only the upper tube works, the temperature in the cavity decreases sequentially from top to bottom; when only the lower tube works, the temperature in the cavity decreases sequentially from bottom to top; when only the back tube works, the temperature of the cavity decreases sequentially from back to front; when the upper tube and the lower tube work simultaneously, the temperature of the cavity is relatively uniform; when the upper tube and the back tube work simultaneously, the temperature of the cavity decreases sequentially from the upper rear to the lower front; when the lower tube and the back tube work simultaneously, the temperature of the cavity decreases sequentially from the lower rear to the upper front; when the upper tube, the lower tube and the back tube work simultaneously, the temperature of the cavity is relatively uniform.

[0071] Exemplarily, based on the working state of the heating tubes, the implementation manner of determining the temperature contribution of each heating tube to each grid point can be: assign an upper tube temperature contribution value to each grid point, and this value gradually decreases from the maximum value of the top grid point to the minimum value of the bottom grid point; assign a lower tube temperature contribution value to each grid point, and this value gradually decreases from the maximum value of the bottom grid point to the minimum value of the top grid point; assign a back tube temperature contribution value to each grid point, and this value gradually decreases from the maximum value of the rear grid point to the minimum value of the front grid point; if the working mode of the heating tubes in the cooking task is to work alone, then the temperature contribution of the heating tubes to each grid point can be directly determined; if the working mode of the heating tubes in the cooking task is combined work (the upper tube and the lower tube work simultaneously or the upper tube, the lower tube and the back tube work simultaneously), then the average value of the temperature contribution values of the simultaneously working heating tubes to each grid point can be calculated as the temperature contribution of each heating tube to each grid point; if the working mode of the heating tubes in the cooking task is combined work (the upper tube and the back tube work simultaneously or the lower tube and the back tube work simultaneously), then the temperature contribution values of the simultaneously working heating tubes to each grid point can be superimposed, and weights can be assigned according to the distance of the grid point from the heating tube, and the temperature contribution of each heating tube to each grid point can be determined according to the weighted result.

[0072] S1023, take the sum of the temperature contributions of each heating tube to the grid point and the current temperature in the cooking cavity as the first temperature of each grid point;

[0073] S1024, generate the first in-cavity temperature distribution based on the first temperature of each grid point.

[0074] Furthermore, in this embodiment, the generated in-cavity temperature distribution can be converted into a heat map, and the temperature gradient in the cavity can be visually displayed through the APP or the display screen to realize the visualization of the in-cavity temperature distribution.

[0075] S103, based on the analysis result of the in-cavity temperature distribution, select the low-temperature area as the first placement area of the ingredients in the next cooking task;

[0076] Furthermore, this embodiment can guide the user to the first placement area for ingredients in the next cooking task through an APP, display screen prompts or other methods based on the visualized analysis results of the temperature distribution in the cavity.

[0077] S104, identifying the interior of the cooking cavity, and when it is identified that food has been placed in the first placement area, executing the next cooking task.

[0078] The method for identifying whether food has been placed in the first placement area may be image recognition, weight recognition, or other recognition methods, which is not limited in this embodiment.

[0079] For cost considerations, existing steaming and baking cooking equipment simply arranges temperature sensors to identify the overall cavity temperature, which cannot reflect local temperature imbalances, or users can only adjust the placement of ingredients according to the cooking effect of the ingredients or based on experience to reduce the adverse effects of continuous cooking on the cooking effect, and the degree of intelligence and scientificity is low. To this end, this embodiment dynamically analyzes the working state of the heating tube and the real-time temperature in the cavity, and uses three-dimensional grid modeling to generate the temperature distribution of the cooking cavity, breaking through the limitations of traditional overall temperature measurement, and realizing the transformation from traditional overall temperature control to dynamic conformal thermal field management. According to the analysis results of the cavity temperature distribution, the low-temperature area in the cooking cavity is intelligently recommended as the placement area for the ingredients in the next cooking task, effectively avoiding the thermal damage to sensitive ingredients caused by high-temperature residual heat during continuous cooking, so that users can achieve scientific layout of ingredients without empirical judgment, effectively improving the cooking performance of steaming and baking cooking equipment, and enhancing user experience.

[0080] Embodiment 2:

[0081] This example only compares Figure 1 In order to improve the accuracy of the analysis of the temperature distribution in the cavity under the multi-heating tube combination working mode and to describe the thermal field distribution in the cavity more scientifically and comprehensively, in this embodiment, the temperature distribution in the cavity is obtained based on the working state of the heating tube and the current temperature in the cooking cavity, including:

[0082] S201, dividing the cooking cavity into a three-dimensional grid of N×M×K, with each grid point serving as a calculation unit.

[0083] S202, based on the working state of the heating tube, calculate the heat radiation intensity I of each heating tube to each grid point, which can be expressed as:

[0084]

[0085] Among them, P represents the power of the heating tube in working state, d represents the distance between the grid point and the heating tube, and α represents the preset thermal attenuation coefficient, which can be calibrated by experiment, usually in the range of 0.01-0.1.

[0086] S203, based on the heat radiation intensity of each heating tube to each grid point, calculate the temperature contribution generated by each heating tube to each grid point.

[0087] Specifically, based on the heat radiation intensity of each heating tube to each grid point, the temperature contribution of each heating tube to each grid point is calculated as follows:

[0088] First, according to the heat radiation intensity of each heating tube to each grid point, the effective absorption power Pa generated by a single heating tube at each grid point is calculated, which can be expressed as:

[0089] P a =I·A·η

[0090] Wherein, A represents the surface area of ​​the grid unit, and η represents the absorptivity of the cavity material to thermal radiation, which is usually between 0 and 1, such as about 0.6 for stainless steel.

[0091] Then, the working time of the heating tube is multiplied by the effective absorbed power generated by the heating tube at each grid point to obtain the total energy Q absorbed by each grid point during the working time of the heating tube;

[0092] Next, the energy Q is converted into temperature change according to the thermodynamic formula, and the temperature change is taken as the temperature contribution generated by each heating tube to each grid point.

[0093] S204, taking the sum of the temperature contributions generated by each heating tube to the grid point as the temperature contribution of each heating tube to each grid point.

[0094] S205, taking the sum of the temperature contribution of each heating tube to the grid point and the current temperature in the cooking cavity as the first temperature of each grid point;

[0095] S206 , generating a first intra-cavity temperature distribution based on the first temperature of each grid point.

[0096] Although the first cavity temperature distribution obtained by the thermal radiation model analysis describes the heat directly radiated by the heating tube, it does not take into account the transfer and distribution of heat in the cavity. For example, after the current cooking task is completed and the heating tube is turned off, the heat will still be redistributed in the cavity through heat conduction, causing the temperature distribution to change over time. To this end, further, in order to compensate for the limitations of the thermal radiation model and provide a more accurate dynamic cavity temperature distribution, in this embodiment, after generating the first cavity temperature distribution, it also includes:

[0097] S207. Based on the current temperature in the cooking cavity, establish the in-cavity heat conduction equation, which can be expressed as;

[0098]

[0099] where T represents the current temperature in the cooking cavity, and β represents the thermal diffusivity, which can be set according to the thermal conductivity, density, and specific heat capacity of the actual cavity material. represents the Laplace operator, which represents the second-order derivative of temperature in space. In the cooking cavity, heat transfers from the heating tube (i.e., the heat source) to the surroundings, and at the same time diffuses to other regions through media such as the cavity wall and air. In this embodiment, this process is quantitatively described by the in-cavity heat conduction equation.

[0100] S208. Based on the first in-cavity temperature distribution, iteratively solve the in-cavity heat conduction equation to update the temperature of each grid point;

[0101] Specifically, discretize the in-cavity heat conduction equation into a finite difference form, and use the first in-cavity temperature distribution as the initial temperature distribution. Set the time step Δt and the space steps Δx, Δy, Δz, and use the explicit or implicit difference method to iteratively solve the discretized in-cavity heat conduction equation to update the temperature value of each grid point. Taking the explicit difference method as an example, the implementation method for updating the temperature value of each grid point is: for each time step k, traverse all grid points (i, j, l), and use the discretized in-cavity heat conduction equation to calculate until the temperature distribution converges (for example, the temperature change is less than the threshold of 0.1 °C).

[0102] S209. Based on the updated temperature of each grid point, generate the updated in-cavity temperature distribution.

[0103] In this embodiment, by based on the heating tube working mode, dynamically calculate the energy transfer of each heating tube in three-dimensional space, quantify the superimposed temperature contribution of each grid point, which is especially suitable for complex heating scenarios with multiple heating tubes working in combination. Subsequently, introduce the in-cavity heat conduction equation for iterative correction, which not only considers the direct radiation effect of the heating tube, but also can simulate the conduction and diffusion process of heat in the cavity through the cavity medium, providing a more scientific, comprehensive and dynamic analysis scheme for the in-cavity temperature distribution in high-temperature waste heat scenarios, significantly improving the accuracy of in-cavity temperature analysis during continuous cooking, helping to optimize the subsequent food placement strategy, and thus improving the cooking effect, bringing a more reliable cooking experience to users.

[0104] Embodiment Three:

[0105] This embodiment only compares with Figure 1In order to improve the cooking effect of cooking multiple dishes simultaneously by partitioning, in this embodiment, the inside of the cooking cavity is identified, and when it is identified that the first placement area has been placed with ingredients, the next cooking task is executed, including:

[0106] S301, constructing a weight sensor distribution array in the cooking cavity to detect weight data of each area in the cooking cavity.

[0107] Specifically, multiple weight sensors (piezoelectric or strain gauge ceramic sensors, etc.) can be installed at the bottom of the cavity, the bottom of the tray, and the shelf support points. Each weight sensor detects the weight data of a partial area to form a weight sensor distribution array.

[0108] Furthermore, the sensor spacing can be adjusted according to the actual cavity size to achieve full coverage of the detection area. The calculation formula of the sensor spacing can be expressed as: Wherein, L is the side length of the cavity, and N is the number of sensors on one side.

[0109] S302: Determine the distribution area and mass of each ingredient in the cooking cavity based on the weight data of each detection area in the cooking cavity.

[0110] It is understandable that the larger the distribution area of ​​the food in the cooking chamber, the larger the volume of the food can be to a certain extent.

[0111] Furthermore, in this embodiment, based on the weight data of each detection area in the cooking cavity, the distribution area and mass of each food in the cooking cavity are determined, including:

[0112] S3021, for each detection area, if the weight data of the detection area exceeds a third preset threshold, it is determined that food exists in the detection area and the detection area is marked; if the weight data of the detection area does not exceed the third preset threshold, it is determined that no food exists in the detection area;

[0113] S3022, defining the distribution area of ​​each food ingredient as a set of all adjacent marked detection areas;

[0114] S3023: Determine the mass of each ingredient based on the weight data contained in the distribution area of ​​each ingredient.

[0115] Specifically, the quality can be estimated using the following method or other methods, which are not limited in this embodiment:

[0116] 1. Average method: Take the average value of the weight data detected by all sensors in the distribution area and convert it into mass according to the preset mass conversion coefficient.

[0117] 2. Maximum value method: Take the maximum value of the weight data detected by all sensors in the distribution area and convert it into mass according to the preset mass conversion coefficient.

[0118] S303, when it is recognized that ingredients have been placed in the first placement area, determine whether the difference between the distribution areas of the ingredients in the cooking chamber exceeds the first preset threshold or whether the difference between the qualities of the ingredients exceeds the second preset threshold. If neither exceeds, directly execute the next cooking task. If both exceed, execute the following steps S304-S305.

[0119] It is understandable that, when cooking multiple dishes simultaneously by partitioning, this embodiment further considers the quality / volume of the ingredients to confirm whether they are suitable for placement in the recommended first placement area.

[0120] S304, based on the analysis result of the temperature distribution in the cavity, the distribution area and the mass of each ingredient in the cooking cavity, selecting a second placement area for each ingredient in the next cooking task.

[0121] For example, step S304 may be implemented as follows:

[0122] First, based on the analysis results of the temperature distribution in the cavity, the regional temperatures in the cooking cavity are sorted from high to low;

[0123] Secondly, the ingredients are comprehensively ranked based on their distribution areas and masses in the cooking chamber. Specifically, the ratio of the mass of each ingredient to its distribution area (mass / distribution area) can be calculated, and the ratios can be ranked from high to low, which helps to determine which ingredients are more concentrated or denser. A ranking score can also be designed, which is a weighted combination of mass and distribution area, such as mass accounting for 70% of the weight and distribution area accounting for 30% of the weight, which is not limited in this embodiment;

[0124] Finally, the sorted ingredient list is matched with the temperature zone sorting, for example, the ingredient with the largest mass / distribution area is adjusted to be placed in the area with the highest temperature, and the user can be prompted through the device or APP to the corresponding second placement area for each ingredient.

[0125] S305: When it is recognized that the corresponding food has been placed in the second placement area, the next cooking task is executed.

[0126] This embodiment constructs a weight sensor distribution array in the cooking cavity to detect the weight data of the ingredients, and determines the distribution area and mass of each ingredient in the cooking cavity based on this, cleverly utilizes the technical defect of uneven temperature distribution in the cavity, and intelligently adjusts the placement strategy of the ingredients by comprehensively considering the temperature distribution in the cavity, the mass and volume of the ingredients, to ensure that when multiple dishes are cooked at the same time, ingredients of different masses or volumes can be cooked in the temperature area that best suits their physical properties, thereby helping to ensure that the core ingredients are cooked thoroughly while avoiding the edge ingredients from being too dry, ensuring that ingredients of different masses or volumes can achieve better cooking effects, thereby effectively improving the overall cooking efficiency.

[0127] Embodiment 4:

[0128] This example only compares Figure 1 In order to further improve the cooking effect of cooking multiple dishes simultaneously by partitioning, in this embodiment, the inside of the cooking cavity is identified, and when it is identified that the first placement area has been placed with ingredients, the next cooking task is executed, including:

[0129] S401, performing image recognition on the inside of the cooking cavity to obtain the type of each food in the cooking cavity.

[0130] Among them, the technical solution of performing image recognition on the inside of the cooking cavity in this embodiment to obtain the type of each food in the cooking cavity is similar to the technical solution of performing image recognition on the inside of a steam oven or an integrated stove in the prior art, and this embodiment will not be repeated here.

[0131] S402, determining the heat demand index of different types of ingredients based on the types of the ingredients;

[0132] Specifically, a mapping table of ingredient types and heat demand indexes can be established based on the existing digital recipe database to enable the query of heat demand indexes of different types of ingredients. The heat demand index can be obtained through deep learning model training based on the cooking characteristics of the ingredients (such as the optimal cooking temperature of the ingredients, the specific heat capacity of the ingredients, the density, etc.), or can be obtained through experimentally derived calculation formulas, which are not limited in this embodiment. For example, the heat demand index H of the ingredients can be expressed as:

[0133]

[0134] Among them, Topt represents the optimal cooking temperature of the food (unit: °C), c represents the specific heat capacity of the food (e.g., 3.5 for beef, 3.8 for potatoes, 3.3 for fish, etc., unit: kJ / (kg·K)), λ represents the thermal conductivity of the food (e.g., 0.48 for lean meat, 0.21 for fat, 0.6 for vegetables (containing water), etc., unit: W / (m·K)), ρ represents the density of the food (unit: kg / m 3 ), V represents the volume of food (unit: m 3 ), V 2 / 3 Approximate surface area, affecting the heat exchange rate, θ represents the cooking mode coefficient preset according to the cooking mode (for example, the steaming mode that needs to compensate for the latent heat of steam is 1.2, the baking mode is 1, the air frying mode with forced convection enhancement is 0.8, etc.).

[0135] S403, matching the heat demand index of each ingredient with the analysis result of the temperature distribution in the cavity, determining the third placement area of ​​each ingredient in the next cooking task and prompting the user.

[0136] For example, step S304 may be implemented as follows:

[0137] First, based on the analysis results of the temperature distribution in the cavity, the regional temperatures in the cooking cavity are sorted from high to low;

[0138] Secondly, sort the ingredients from low to high according to their heat demand index;

[0139] Finally, the sorted ingredient list is matched with the temperature zone in the cooking chamber. For ingredients with a low heat demand index, the area with a lower temperature is selected as the corresponding third placement area; for ingredients with a high heat demand index, the area with a higher or lower temperature is selected as the corresponding third placement area, and the user can be prompted with the third placement area corresponding to each ingredient through the device or APP.

[0140] S404: When it is recognized that the corresponding food has been placed in the third placement area, the next cooking task is executed.

[0141] It is understandable that different ingredients have different temperature sensitivities. To this end, the present embodiment performs image recognition on the interior of the cooking cavity, determines the thermal demand index of each type of ingredient based on the type recognition of the ingredients in the cooking cavity, and cleverly utilizes the technical defect of uneven temperature distribution in the cavity. By comprehensively considering the temperature distribution in the cavity and the thermal demand of the ingredients, the placement strategy of the ingredients is intelligently adjusted to ensure that when multiple dishes are cooked at the same time, different types of ingredients can be cooked in the temperature area that best suits their cooking characteristics, avoiding the situation where some food is overcooked or undercooked due to temperature mismatch, ensuring that different types of ingredients can achieve better cooking effects, thereby effectively improving the overall cooking efficiency, food cooking effects and user experience.

[0142] Embodiment five:

[0143] Another embodiment of the present specification provides a steaming and baking control method, which may include the following steps:

[0144] S501, receiving a current cooking task completion instruction and detecting the temperature in the cooking cavity in real time.

[0145] S502, when the temperature in the cooking cavity exceeds a preset high temperature threshold, prompting the user to open the door to dissipate heat, and after recognizing that the door is opened, prompting the user to select whether to perform a rapid cooling operation;

[0146] In this embodiment, when the temperature in the cooking cavity exceeds the preset high temperature threshold, the device display or APP displays the real-time detected temperature in the cooking cavity, reminding the user: Be careful to prevent scalding at high temperatures, and it is recommended to open the door to dissipate heat before using the low-temperature steaming and baking function. At the same time, after recognizing that the door is opened, the device display or APP pops up a reminder "Do you want to execute rapid cooling?" and provides "Yes" and "No" buttons to facilitate users to enable the rapid cooling function.

[0147] S503, if it is recognized that the user selects to perform a rapid cooling operation, the fan in the cooking cavity is controlled to start operating until the temperature in the cooking cavity drops to a first preset low temperature threshold, the fan in the cooking cavity is controlled to stop operating, and when it is recognized that food has been placed in the cooking cavity, the next cooking task is directly executed;

[0148] It is understandable that when the oven door is open, turning on the fan in the cooking chamber can speed up the exchange of hot air in the chamber with cold air outside the chamber, thus achieving rapid cooling of the chamber temperature. The fan in the cooking chamber can also be stopped to remind the user through the device display or APP that "cooling is complete, please continue to place ingredients".

[0149] If it is identified that the user chooses not to perform the rapid cooling operation, that is, in the high temperature residual heat scenario, steps S504 to S506 are executed;

[0150] S504, obtaining the working state of the heating tube of the current cooking task, and obtaining the temperature distribution in the cooking cavity based on the working state of the heating tube and the current temperature in the cooking cavity.

[0151] S505, based on the analysis result of the temperature distribution in the cavity, selecting a low temperature area as the first placement area for ingredients in the next cooking task.

[0152] A reminder may pop up on the device display or APP: "The temperature is currently high. If you are steaming or baking at a low temperature, please place the food in the indicated position."

[0153] S506: Identify the interior of the cooking cavity, and when it is identified that food has been placed in the first placement area, execute the next cooking task.

[0154] It is understandable that in the high-temperature waste heat scenario of a continuous cooking process, if the ingredients are always placed in a lower temperature area, it may still be difficult to achieve satisfactory cooking results. For this reason, the present embodiment actively provides the option of a rapid cooling operation after the current cooking task is completed. The user can control the operation of the fan to reduce the temperature in the cooking cavity in a short time to prepare for the next cooking task. When the rapid cooling operation is completed and the ingredients have been placed in the cooking cavity, the next cooking task can be directly executed to improve cooking efficiency.

[0155] Further, in order to avoid the adverse effect of using the steaming function on the cooking effect in the high temperature residual heat scenario, step S506 also includes:

[0156] When it is recognized that the user chooses not to perform the rapid cooling operation and food has been placed in the first placement area, a cooking mode for the next cooking task is obtained;

[0157] If the cooking mode of the next cooking task is the steaming mode, the steam generator in the cooking cavity is controlled to start operating until the temperature in the cooking cavity drops to a second preset low temperature threshold, then the steam generator in the cooking cavity is controlled to stop operating and the next cooking task is executed; if the cooking mode of the next cooking task is the baking mode, the next cooking task is directly executed.

[0158] This embodiment effectively reduces the temperature in the cooking cavity by distinguishing cooking modes in high-temperature residual heat scenarios and taking measures to supplement steam for the steaming mode, while supplementing necessary water vapor to prevent food from turning yellow or drying out due to the execution of the steaming mode in high-temperature residual heat scenarios, thereby reducing the damage to food nutrition caused by high-temperature residual heat scenarios, improving the flexibility and adaptability of cooking, and enhancing the user's cooking experience when using the steaming function in high-temperature residual heat scenarios, thereby ensuring the quality of food.

[0159] Embodiment six:

[0160] See also Figure 2 , the figure is a structural schematic diagram of a steaming and baking cooking device provided by an embodiment of the present specification.

[0161] like Figure 2 As shown, the steam-bake cooking device may at least include: a cooking cavity, a cabinet door, a steam-bake control module, a prompt module, and a temperature detection module, a weight detection module, an image recognition module, a fan and a steam generator arranged in the cooking cavity. The steam-bake control module is used to execute a steam-bake control method provided in the aforementioned embodiment, and the prompt module, the temperature detection module, the weight detection module, the image recognition module, the fan and the steam generator are all connected to the steam-bake control module.

[0162] It can be understood that the technical concept of the steaming and baking control module is similar to the technical concept of the steaming and baking control method provided in the aforementioned embodiment, and this embodiment will not be repeated here.

[0163] The above descriptions are only preferred embodiments disclosed in this application and descriptions of the technical principles used. Those skilled in the art should understand that the scope of protection involved in this disclosure is not limited to the technical solutions formed by a specific combination of the above technical features, but should also cover other technical solutions formed by any combination of the above technical features or their equivalent features without departing from the above disclosed concept. For example, the above features are replaced with the technical features with similar functions disclosed in this disclosure (but not limited to) to form a technical solution.

[0164] In addition, although each operation is described in a specific order, this should not be understood as requiring these operations to be performed in the specific order shown or in a sequential order. Under certain circumstances, multitasking and parallel processing may be advantageous. Similarly, although some specific implementation details are included in the above discussion, these should not be interpreted as limiting the scope of the present disclosure. Some features described in the context of a separate embodiment can also be implemented in a single embodiment in combination. On the contrary, the various features described in the context of a single embodiment can also be implemented in multiple embodiments individually or in any suitable sub-combination mode.

Claims

1. A steaming and baking control method, characterized in that: The following steps are involved: Receive the current cooking task completion instruction and detect the temperature in the cooking cavity in real time; Obtain the working status of the heating tube of the current cooking task, and obtain the temperature distribution in the cavity based on the working status of the heating tube and the current temperature in the cooking cavity; Based on the analysis results of the temperature distribution in the cavity, the low temperature area is selected as the first placement area for the ingredients in the next cooking task; The interior of the cooking cavity is identified, and when it is identified that food has been placed in the first placement area, the next cooking task is executed.

2. A steaming and baking control method according to claim 1, characterized in that: The method of obtaining the temperature distribution in the cooking cavity based on the working state of the heating tube and the current temperature in the cooking cavity includes: Dividing the cooking cavity into a three-dimensional grid; Based on the working status of the heating tubes, determine the temperature contribution of each heating tube to each grid point; The sum of the temperature contribution of each heating tube to the grid point and the current temperature in the cooking cavity is used as the first temperature of each grid point; A first cavity temperature distribution is generated based on the first temperatures at each grid point.

3. A steaming and baking control method as claimed in claim 2, characterized in that: The step of determining the temperature contribution of each heating tube to each grid point based on the working state of the heating tube includes: Based on the working status of the heating tube, calculate the heat radiation intensity of each heating tube to each grid point; Based on the heat radiation intensity of each heating tube to each grid point, calculate the temperature contribution of each heating tube to each grid point; The sum of the temperature contributions generated by each heating tube to the grid point is taken as the temperature contribution of each heating tube to each grid point.

4. The steaming and baking control method according to claim 2, characterized in that: After generating the first cavity temperature distribution, the method further includes: Based on the current temperature in the cooking cavity, establish the heat conduction equation in the cavity; Based on the first cavity temperature distribution, iteratively solving the cavity heat conduction equation to update the temperature of each grid point; Based on the updated temperatures of each grid point, an updated temperature distribution in the cavity is generated.

5. The steaming and baking control method according to claim 1, characterized in that: The step of identifying the interior of the cooking cavity and executing the next cooking task when identifying that food has been placed in the first placement area includes: Construct a weight sensor distribution array in the cooking cavity to detect weight data of each area in the cooking cavity; Based on the weight data of each detection area in the cooking cavity, determine the distribution area and mass of each ingredient in the cooking cavity; When it is recognized that food has been placed in the first placement area, it is determined whether the difference between the distribution areas of the food in the cooking cavity exceeds a first preset threshold or whether the difference between the weights of the food exceeds a second preset threshold. If neither exceeds, the next cooking task is directly executed. If both exceed, the following steps are executed: Based on the analysis result of the temperature distribution in the cavity, the distribution area and the mass of each ingredient in the cooking cavity, selecting a second placement area for each ingredient in the next cooking task; When it is recognized that the corresponding food has been placed in the second placement area, the next cooking task is executed.

6. A steaming and baking control method as claimed in claim 5, characterized in that: The determining of the distribution area and mass of each food in the cooking cavity based on the weight data of each detection area in the cooking cavity includes: For each detection area, if the weight data of the detection area exceeds the third preset threshold, it is determined that there is food in the detection area and the detection area is marked; if the weight data of the detection area does not exceed the third preset threshold, it is determined that there is no food in the detection area; Define the distribution area of ​​each food ingredient as the set of all adjacent marked detection areas; Based on the weight data contained in the distribution area of ​​each ingredient, the mass of each ingredient is determined.

7. The steaming and baking control method according to claim 1, characterized in that: The step of identifying the interior of the cooking cavity and executing the next cooking task when identifying that food has been placed in the first placement area includes: Perform image recognition on the inside of the cooking cavity to obtain the type of each ingredient in the cooking cavity; Based on the types of ingredients, determine the heat demand index of different types of ingredients; Matching the heat demand index of each ingredient with the analysis result of the temperature distribution in the cavity, determining the third placement area of ​​each ingredient in the next cooking task and prompting the user; When it is recognized that the corresponding food has been placed in the third placement area, the next cooking task is executed.

8. The steaming and baking control method according to claim 1, characterized in that: After "receiving the instruction to complete the current cooking task and detecting the temperature in the cooking cavity in real time" and before "obtaining the working state of the heating tube of the current cooking task", the following steps are also included: When the temperature in the cooking chamber exceeds a preset high temperature threshold, the user is prompted to open the door to dissipate heat, and after recognizing that the door is opened, the user is prompted to choose whether to perform a rapid cooling operation; If it is recognized that the user chooses to perform a rapid cooling operation, the fan in the cooking cavity is controlled to start operating until the temperature in the cooking cavity drops to a first preset low temperature threshold, and then the fan in the cooking cavity is controlled to stop operating, and when it is recognized that food has been placed in the cooking cavity, the next cooking task is directly executed; If it is recognized that the user chooses not to perform the rapid cooling operation, the step of "obtaining the working status of the heating tube of the current cooking task" is executed.

9. A steaming and baking control method as claimed in claim 8, characterized in that: Also includes: When it is recognized that the user chooses not to perform the rapid cooling operation and food has been placed in the first placement area, a cooking mode for the next cooking task is obtained; If the cooking mode of the next cooking task is the steaming mode, the steam generator in the cooking cavity is controlled to start operating until the temperature in the cooking cavity drops to a second preset low temperature threshold, then the steam generator in the cooking cavity is controlled to stop operating and the next cooking task is executed; if the cooking mode of the next cooking task is the baking mode, the next cooking task is directly executed.

10. A steaming and baking cooking device, characterized in that: include: A cooking cavity, a cabinet door, a steam-bake control module, a prompt module, and a temperature detection module, a weight detection module, an image recognition module, a fan and a steam generator arranged inside the cooking cavity. The steam-bake control module is used to execute a steam-bake control method as described in any one of claims 1 to 9, and the prompt module, temperature detection module, weight detection module, image recognition module, fan and steam generator are all connected to the steam-bake control module.

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