Cooking equipment, control method and device thereof and computer readable storage medium

Abstract

The invention discloses cooking equipment, a control method and device thereof and a computer readable storage medium, the cooking equipment comprises a cooking cavity, a heating pipe and an air heater, the heating pipe and the air heater are arranged corresponding to the cooking cavity, and the control method comprises the steps that the temperature of food materials in the cooking cavity is obtained; when the temperature of the food materials is smaller than a first preset temperature, determining operation parameters of the cooking equipment according to the temperature of the food materials; and controlling the heating pipe and the air heater according to the operation parameters of the cooking equipment so as to unfreeze the food materials. Therefore, under the condition that the food materials under different freezing conditions are unfrozen, the consistent unfreezing effect can be achieved, the original flavor of the food materials can be reserved, and the conditions of juice loss and microorganism breeding of the food materials are avoided.

Description

Technical Field

[0001] The present invention relates to the technical field of household electrical appliances, and particularly to a control method for a cooking device, a computer-readable storage medium, a cooking device, and a control device for a cooking device. Background Art

[0002] In the related art, the thawing function of an air fryer is achieved by setting a fixed temperature value and cooking time for thawing. This method will result in inconsistent thawing effects during the thawing of ingredients with different freezing conditions, and will cause juice loss, flavor change, and more microbial reproduction in the frozen ingredients. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems in the related art to some extent. To this end, the first object of the present invention is to propose a control method for a cooking device, which can achieve a consistent thawing effect when thawing ingredients with different freezing conditions, can retain the original flavor of the ingredients, and avoid juice loss and microbial reproduction of the ingredients.

[0004] The second object of the present invention is to propose a computer-readable storage medium.

[0005] The third object of the present invention is to propose a cooking device.

[0006] The fourth object of the present invention is to propose a control device for a cooking device.

[0007] To achieve the above object, an embodiment of the first aspect of the present invention proposes a control method for a cooking device. The cooking device includes a cooking cavity, a heating tube and a hot air blower provided corresponding to the cooking cavity. The control method includes: obtaining the temperature of the ingredients in the cooking cavity; when the temperature of the ingredients is less than a first preset temperature, determining the operating parameters of the cooking device according to the temperature of the ingredients; and controlling the heating tube and the hot air blower according to the operating parameters of the cooking device to thaw the ingredients.

[0008] According to the control method for a cooking device proposed by the embodiment of the present invention, a consistent thawing effect can be achieved when thawing ingredients with different freezing conditions, the original flavor of the ingredients can be retained, and juice loss and microbial reproduction of the ingredients can be avoided.

[0009] In addition, the control method for a cooking device according to the above embodiment of the present invention may further include the following additional technical features:

[0010] According to an embodiment of the present invention, the operating parameters of the cooking device include the gear of the hot air blower and the temperature of the cooking cavity.

[0011] According to an embodiment of the present invention, determining the operating parameters of the cooking device according to the temperature of the food material includes: determining the target gear of the hot air blower and the target temperature of the cooking cavity according to the temperature of the food material.

[0012] According to an embodiment of the present invention, controlling the heating tube and the hot air blower according to the operating parameters of the cooking device includes: adjusting the rotation speed of the hot air blower according to the target gear of the hot air blower, and adjusting the power of the heating tube according to the target temperature of the cooking cavity.

[0013] According to an embodiment of the present invention, determining the target gear of the hot air blower and the target temperature of the cooking cavity according to the temperature of the food material includes: when the temperature of the food material is less than a second preset temperature, determining that the gear of the hot air blower is a first target gear and the temperature of the cooking cavity is a first target temperature; when the temperature of the food material is greater than or equal to the second preset temperature and less than a third preset temperature, determining that the gear of the hot air blower is a second target gear and the temperature of the cooking cavity is a second target temperature; when the temperature of the food material is greater than or equal to the third preset temperature and less than a fourth preset temperature, determining that the gear of the hot air blower is a third target gear and the temperature of the cooking cavity is a third target temperature; wherein, both the second preset temperature and the third preset temperature are less than the first preset temperature, and the fourth preset temperature is greater than the first preset temperature.

[0014] According to an embodiment of the present invention, the control method further includes: when the temperature of the food material is greater than or equal to the fourth preset temperature, determining that the thawing of the food material is completed.

[0015] According to an embodiment of the present invention, the control method further includes: when the temperature of the food material is greater than or equal to the first preset temperature, prohibiting the thawing of the food material.

[0016] In order to achieve the above object, an embodiment of the second aspect of the present invention provides a computer-readable storage medium, on which a control program of a cooking device is stored. When the control program of the cooking device is executed by a processor, the control method of the cooking device in the foregoing embodiments of the present invention is implemented.

[0017] According to the computer-readable storage medium provided by the embodiment of the present invention, when the processor executes the control program of the cooking device, it can achieve a consistent thawing effect when thawing food materials in different frozen conditions, and can retain the original flavor of the food materials, avoiding the situations of juice loss and microbial reproduction of the food materials.

[0018] To achieve the above object, an embodiment of the third aspect of the present invention provides a cooking device, including a memory, a processor, and a control program of the cooking device stored in the memory and executable on the processor. When the processor executes the control program, the control method of the cooking device in the foregoing embodiments of the present invention is implemented.

[0019] According to the cooking device provided by the embodiment of the present invention, when the processor executes the control program of the cooking device, it can achieve a consistent thawing effect when thawing ingredients in different freezing conditions, and can retain the original flavor of the ingredients, avoiding the situations of juice loss and microbial reproduction of the ingredients.

[0020] To achieve the above object, an embodiment of the fourth aspect of the present invention provides a control device for a cooking device. The cooking device includes a cooking cavity, a heating tube and a hot air blower arranged corresponding to the cooking cavity. The control device includes: an acquisition module for acquiring the temperature of the ingredients in the cooking cavity; a determination module for determining the operating parameters of the cooking device according to the temperature of the ingredients when the temperature of the ingredients is less than a first preset temperature; and a control module for controlling the heating tube and the hot air blower according to the operating parameters of the cooking device to thaw the ingredients.

[0021] According to the control device of the cooking device provided by the embodiment of the present invention, it can achieve a consistent thawing effect when thawing ingredients in different freezing conditions, and can retain the original flavor of the ingredients, avoiding the situations of juice loss and microbial reproduction of the ingredients.

[0022] Additional aspects and advantages of the present invention will be given in part in the following description, become apparent in part from the following description, or be learned through the practice of the present invention. Description of the Drawings

[0023] Figure 1 is a schematic structural diagram of a cooking device according to an embodiment of the present invention;

[0024] Figure 2 is a schematic flowchart of a control method of a cooking device according to an embodiment of the present invention;

[0025] Figure 3 is a schematic flowchart of a control method of a cooking device according to a specific embodiment of the present invention;

[0026] Figure 4 is a schematic block diagram of a cooking device according to an embodiment of the present invention;

[0027] Figure 5It is a block diagram of a control device of a cooking appliance according to an embodiment of the present invention. Detailed implementation manners

[0028] The embodiments of the present invention will be described in detail below. Examples of the embodiments are shown in the drawings, where the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described by referring to the drawings below are exemplary and are intended to explain the present invention, and should not be construed as a limitation of the present invention.

[0029] The control method, computer-readable storage medium, cooking appliance, and control device of the cooking appliance according to the embodiments of the present invention will be described below with reference to the drawings.

[0030] Before introducing the control method and device of the cooking appliance of the present invention, the structure of the cooking appliance in the embodiments of the present invention will be described accordingly. Specifically, as Figure 1 shown, the cooking appliance 1000 includes a cooking cavity 1001, and a heating tube 1002 and a hot air blower 1003 provided corresponding to the cooking cavity 1001.

[0031] Among them, the rated voltage of the heating tube 1002 is 220V, the operating frequency is 50HZ, and the rated power is 1000W. The rated voltage of the hot air blower 1003 is 220V, the operating frequency is 50HZ, and the rated power is 100W. The hot air blower 1003 and the heating tube 1002 can be provided corresponding to the cooking cavity 1001. For example, the hot air blower 1003 and the heating tube 1002 can be provided on the lid of the cooking appliance 1000. After the cooking appliance 1000 is covered with the lid, the hot air blower 1003 and the heating tube 1002 can thaw the ingredients placed in the cooking cavity 1001 or perform auxiliary cooking, etc.

[0032] Optionally, relative to the hot air blower 1003, the heating tube 1002 can be arranged closer to the cooking cavity 1001, so that when the hot air blower 1003 is working, it can blow the heat on the heating tube 1002 towards the cooking cavity 1001 to act on the space in the cooking cavity 1001.

[0033] Figure 2 It is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention.

[0034] Specifically, in some embodiments of the present invention, the control method of the cooking appliance includes:

[0035] S101, obtaining the temperature of the ingredients in the cooking cavity.

[0036] Specifically, in this embodiment, as Figure 1As shown, an infrared temperature sensor 1004 can be installed in the cooking device to obtain the temperature of the food in the cooking cavity 1001 through the infrared temperature sensor 1004. In addition, the present invention may not specifically limit the manner of obtaining the temperature of the food in the cooking cavity 1001. Further, the infrared temperature sensor 1004 in this embodiment can be arranged away from the hot air blower 1003 and the heating tube 1002 to prevent the heat generated by the hot air blower 1003 and / or the heating tube 1002 from affecting the detection of the infrared temperature sensor 1004 and the service life of the infrared temperature sensor 1004.

[0037] S102. When the temperature of the food is lower than the first preset temperature, determine the operating parameters of the cooking device according to the temperature of the food.

[0038] Specifically, in this embodiment, the first preset temperature can preferably be 5°C. In addition, the present invention may not specifically limit the value of the first preset temperature. For example, the first preset temperature can also be 4°C, 6°C, 7°C, etc. When the temperature of the food is lower than the first preset temperature, it can be determined that the food currently placed in the cooking cavity needs to be thawed, and then the gear of the hot air blower in the cooking device and the temperature of the cooking cavity can be determined according to the temperature of the food.

[0039] S103. Control the heating tube and the hot air blower according to the operating parameters of the cooking device to thaw the food.

[0040] Specifically, in this embodiment, control the hot air blower according to the gear of the hot air blower in the cooking device and control the heating tube according to the temperature of the cooking cavity in the cooking device. Thus, a consistent thawing effect can be achieved when thawing different foods.

[0041] Further, in some embodiments of the present invention, the operating parameters of the cooking device include the gear of the hot air blower and the temperature of the cooking cavity.

[0042] Specifically, in this embodiment, the gears of the hot air blower can include a first target gear, a second target gear, and a third target gear, and the temperatures of the cooking cavity can include a first target temperature, a second target temperature, and a third target temperature. It can be understood that different target gears and different target temperatures are set corresponding to different temperatures of the food or different foods, and can be specifically set according to information such as the user's usage experience or expert advice.

[0043] Further, in some embodiments of the present invention, determining the operating parameters of the cooking device according to the temperature of the food includes: determining the target gear of the hot air blower and the target temperature of the cooking cavity according to the temperature of the food.

[0044] Specifically, in this embodiment, the temperature of the food ingredient corresponds one-to-one with the target gear of the hot air blower and the target temperature of the cooking device. The target gear of the hot air blower can be determined as the first target gear, the second target gear, or the third target gear according to the temperature of the food ingredient, and the target temperature of the cooking cavity can be determined as the first target temperature, the second target temperature, or the third target temperature.

[0045] Further, in some embodiments of the present invention, the heating tube and the hot air blower are controlled according to the operating parameters of the cooking device, including: adjusting the rotation speed of the hot air blower according to the target gear of the hot air blower, and adjusting the power of the heating tube according to the target temperature of the cooking cavity.

[0046] Specifically, in this embodiment, the target gear of the hot air blower corresponds to the rotation speed. For example, when the hot air blower is in the first target gear, the rotation speed of the hot air blower can be adjusted to more than 2500 rpm / min; when the hot air blower is in the second target gear, the rotation speed of the hot air blower can be adjusted within the range of 1500 - 2500 rpm / min; when the hot air blower is in the second target gear, the rotation speed of the hot air blower can be adjusted to less than 1500 rpm / min. In addition, the present invention may not specifically limit the value range of the rotation speed corresponding to the gear of the hot air blower.

[0047] The target temperature of the cooking cavity corresponds to the power of the heating tube. For example, when the target temperature of the cooking cavity is the first target temperature, the power of the heating tube can be adjusted to 900 W; when the target temperature of the cooking cavity is the second target temperature, the power of the heating tube can be adjusted to 700 W; when the target temperature of the cooking cavity is the third target temperature, the power of the heating tube can be adjusted to 500 W. Of course, the power of the heating tube corresponding to each target can also be a range value. For example, the power of the heating tube corresponding to the first target temperature can be 850 - 950 W; the power of the heating tube corresponding to the second target temperature can be 650 - 750 W; the power of the heating tube corresponding to the third target temperature can be 450 - 550 W.

[0048] Further, in some embodiments of the present invention, determining the target gear of the hot air blower and the target temperature of the cooking cavity according to the temperature of the food ingredient includes: when the temperature of the food ingredient is less than the second preset temperature, determining that the gear of the hot air blower is the first target gear and the temperature of the cooking cavity is the first target temperature; when the temperature of the food ingredient is greater than or equal to the second preset temperature and less than the third preset temperature, determining that the gear of the hot air blower is the second target gear and the temperature of the cooking cavity is the second target temperature; when the temperature of the food ingredient is greater than or equal to the third preset temperature and less than the fourth preset temperature, determining that the gear of the hot air blower is the third target gear and the temperature of the cooking cavity is the third target temperature; wherein, both the second preset temperature and the third preset temperature are less than the first preset temperature, and the fourth preset temperature is greater than the first preset temperature.

[0049] Specifically, in this embodiment, the value of the second preset temperature can preferably be -4°C. When the temperature of the food material obtained by the infrared temperature sensor is less than the second preset value, the gear of the hot air blower can be determined as the first target gear and the temperature of the cooking cavity as the first target temperature. Among them, the first target temperature can preferably be 80°C. In addition, the present invention may not specifically limit the values of the second preset temperature and the first target temperature. For example, the first target temperature can also be 85°C, 90°C, etc. It should be noted that an NTC (Negative Temperature Coefficient) thermistor can be installed to detect the temperature of the cooking cavity. For example, when the first target temperature is 80°C, the first target temperature of 80°C is set as the temperature control value. When the NTC thermistor detects that the temperature of the cooking cavity is higher than 80°C, heating stops. When the NTC thermistor detects that the temperature of the cooking cavity is lower than 80°C, heating is carried out.

[0050] The third preset temperature can preferably be 0°C. When the temperature of the food material obtained by the infrared temperature sensor is greater than or equal to the second preset temperature and less than the third preset temperature, the gear of the hot air blower can be determined as the second target gear and the temperature of the cooking cavity as the second target temperature. Among them, the second target temperature can preferably be 50°C. In addition, the present invention may not specifically limit the values of the third preset temperature and the second target temperature. For example, the second target temperature can also be 55°C, 60°C, etc. It should be noted that an NTC thermistor can be installed to detect the temperature of the cooking cavity. For example, when the second target temperature is 50°C, the second target temperature of 50°C is set as the temperature control value. When the NTC thermistor detects that the temperature of the cooking cavity is higher than 50°C, heating stops. When the NTC thermistor detects that the temperature of the cooking cavity is lower than 50°C, heating is carried out.

[0051] The fourth preset temperature can preferably be 15°C. When the temperature of the food material obtained by the infrared temperature sensor is greater than or equal to the third preset temperature and less than the fourth preset temperature, the gear of the hot air blower can be determined as the third target gear and the temperature of the cooking cavity as the third target temperature. Among them, the value of the third target temperature can preferably be 40°C. In addition, the present invention may not specifically limit the values of the fourth preset temperature and the third target temperature. For example, the third target temperature can also be 35°C, 45°C, etc. It should be noted that an NTC thermistor can be installed to detect the temperature of the cooking cavity. For example, when the third target temperature is 40°C, the third target temperature of 40°C is set as the temperature control value. When the NTC thermistor detects that the temperature of the cooking cavity is higher than 40°C, heating stops. When the NTC thermistor detects that the temperature of the cooking cavity is lower than 40°C, heating is carried out.

[0052] Further, in some embodiments of the present invention, the control method further includes: when the temperature of the food ingredient is greater than or equal to the fourth preset temperature, it is determined that the thawing of the food ingredient is completed.

[0053] Specifically, in this embodiment, when the infrared temperature sensor detects that the temperature of the food ingredient is greater than or equal to the fourth preset temperature, the heating tube stops heating, the hot air blower stops operating, it is determined that the thawing of the food ingredient is completed, and the user is prompted that the thawing is completed.

[0054] It should be noted that an LED lamp or a buzzer can be installed on the cooking device, and the user can be prompted that the thawing is completed by the way of the LED lamp flashing or the buzzer working to emit a beeping sound. In addition, the present invention may not specifically limit the way of prompting the user that the thawing is completed.

[0055] Further, in some embodiments of the present invention, the control method further includes: when the temperature of the food ingredient is greater than or equal to the first preset temperature, thawing of the food ingredient is prohibited.

[0056] Specifically, in this embodiment, if the temperature of the food ingredient is greater than or equal to the first preset temperature, it means that the user may not have frozen the food ingredient or may not have put the food ingredient in the cooking cavity, and thus there is no need to thaw the food ingredient. At this time, the heating tube and the hot air blower are prohibited from working to thaw the food ingredient.

[0057] In summary, the specific implementation manners of the control method of the cooking device will be described below. As Figure 3 shown, after the user presses the thawing button, the infrared temperature sensor obtains the temperature of the food ingredient in the cooking cavity. If the temperature of the food ingredient is greater than or equal to the first preset temperature, it means that the user has not put the food ingredient in the cooking cavity, or the food ingredient has not been frozen. At this time, the heating tube and the hot air blower are prohibited from working, the user is prompted that there is no need to thaw, and the process ends.

[0058] If the temperature of the food ingredient is less than the first preset temperature, the temperature of the food ingredient in the cooking cavity is continuously obtained. When the temperature of the food ingredient is less than or equal to the second preset temperature, it indicates that there are a large number of ice crystals on the surface of the food ingredient at this time. At this time, the hot air blower is controlled to operate at the first target gear and the heating tube is controlled to heat to maintain the temperature in the cooking cavity at the first target temperature.

[0059] If the temperature of the food ingredient is greater than or equal to the second preset temperature and less than the third preset temperature, it indicates that ice hydrates may appear on the surface of the food ingredient at this time. If the thawing continues at the first target temperature, it may cause a change in the texture of part of the food ingredient. At this time, the hot air blower is controlled to work at the second target gear and the heating tube is controlled to heat to maintain the temperature in the cooking cavity at the second target temperature, thereby accelerating the process of temperature reduction in the cooking cavity and reducing the degree of partial cooking and water reduction of the food ingredient.

[0060] If the temperature of the food ingredient is greater than or equal to the third preset temperature and less than the fourth preset temperature, it indicates that the ice crystals on the surface of the food ingredient have basically melted at this time. During the subsequent thawing process, heat will slowly transfer to the center of the food ingredient. Continuous low-temperature heating can thaw the central part of the food ingredient and retain the original quality of the food ingredient as much as possible. At this time, control the hot air blower to work at the third target gear and control the heating tube to heat to maintain the temperature in the cooking cavity at the third target temperature.

[0061] When the temperature of the food ingredient is greater than or equal to the fourth preset temperature, the hot air blower and the heating tube stop working, prompt the user that the thawing is completed, and end the process.

[0062] In summary, according to the control method of the cooking device proposed by the embodiment of the present invention, when thawing food ingredients in different frozen conditions, a consistent thawing effect can be achieved, the original flavor of the food ingredient can be retained, and the situation of juice loss and microbial reproduction of the food ingredient can be avoided.

[0063] Based on the control method of the cooking device proposed by the foregoing embodiment of the present invention, an embodiment of the present invention also proposes a computer-readable storage medium, on which a control program of the cooking device is stored. When the control program of the cooking device is executed by a processor, the control method of the cooking device in the foregoing embodiment of the present invention is implemented.

[0064] In summary, according to the computer-readable storage medium proposed by the embodiment of the present invention, when the processor executes the control program of the cooking device, when thawing food ingredients in different frozen conditions, a consistent thawing effect can be achieved, the original flavor of the food ingredient can be retained, and the situation of juice loss and microbial reproduction of the food ingredient can be avoided.

[0065] Figure 4 It is a block diagram of the cooking device according to the embodiment of the present invention.

[0066] Specifically, as Figure 4 shown, the cooking device 1000 includes a memory 100, a processor 200, and a control program of the cooking device stored on the memory 100 and operable on the processor 200. When the processor 200 executes the control program, the control method of the cooking device in the foregoing embodiment of the present invention is implemented.

[0067] In addition, the other constitutions and functions of the cooking device according to the embodiment of the present invention are known to those skilled in the art. To reduce redundancy, they will not be described in detail here.

[0068] In summary, according to the cooking device proposed by the embodiment of the present invention, when the processor executes the control program of the cooking device, when thawing food ingredients in different frozen conditions, a consistent thawing effect can be achieved, the original flavor of the food ingredient can be retained, and the situation of juice loss and microbial reproduction of the food ingredient can be avoided.

[0069] Figure 5 It is a block diagram of the control device of the cooking device according to an embodiment of the present invention.

[0070] Specifically, as Figure 5 shown, the control device 100 of the cooking device includes an acquisition module 10, a determination module 20, and a control module 30.

[0071] Among them, the acquisition module 10 is used to acquire the temperature of the food material in the cooking cavity; the determination module 20 is used to determine the operating parameters of the cooking device according to the temperature of the food material when the temperature of the food material is less than the first preset temperature; the control module 30 is used to control the heating tube and the hot air blower according to the operating parameters of the cooking device to thaw the food material.

[0072] In some embodiments of the present invention, the operating parameters of the cooking device include the gear of the hot air blower and the temperature of the cooking cavity.

[0073] In some embodiments of the present invention, the determination module 20 is specifically used to determine the target gear of the hot air blower and the target temperature of the cooking cavity according to the temperature of the food material.

[0074] In some embodiments of the present invention, the control module 30 is specifically used to adjust the rotation speed of the hot air blower according to the target gear of the hot air blower, and adjust the power of the heating tube according to the target temperature of the cooking cavity.

[0075] In some embodiments of the present invention, the determination module 20 is specifically used to determine that the gear of the hot air blower is the first target gear and the temperature of the cooking cavity is the first target temperature when the temperature of the food material is less than the second preset temperature; when the temperature of the food material is greater than or equal to the second preset temperature and less than the third preset temperature, determine that the gear of the hot air blower is the second target gear and the temperature of the cooking cavity is the second target temperature; when the temperature of the food material is greater than or equal to the third preset temperature and less than the fourth preset temperature, determine that the gear of the hot air blower is the third target gear and the temperature of the cooking cavity is the third target temperature; wherein, both the second preset temperature and the third preset temperature are less than the first preset temperature, and the fourth preset temperature is greater than the first preset temperature.

[0076] In some embodiments of the present invention, the determination module 20 is further used to determine that the thawing of the food material is completed when the temperature of the food material is greater than or equal to the fourth preset temperature.

[0077] In some embodiments of the present invention, the control module 30 is further used to prohibit thawing of the food material when the temperature of the food material is greater than or equal to the first preset temperature.

[0078] It should be noted that for other specific embodiments of the control device of the cooking apparatus proposed in the embodiments of the present invention, reference may be made to the specific embodiments of the control method of the cooking apparatus in the foregoing embodiments of the present invention. To reduce redundancy, they will not be elaborated herein.

[0079] In summary, according to the control device of the cooking apparatus proposed in the embodiments of the present invention, when thawing ingredients in different freezing conditions, a consistent thawing effect can be achieved, the original flavor of the ingredients can be retained, and the situations of juice loss and microbial reproduction of the ingredients can be avoided.

[0080] It should be noted that the logic and / or steps represented in the flowcharts or described in other ways herein, for example, can be considered as a definite sequence list of executable instructions for implementing logical functions, and can be specifically implemented in any computer-readable medium for use by an instruction execution system, apparatus, or device (such as a computer-based system, a system including a processor, or other systems that can fetch and execute instructions from the instruction execution system, apparatus, or device), or in combination with these instruction execution systems, apparatus, or devices. For the purposes of this specification, a "computer-readable medium" can be any device that can contain, store, communicate, propagate, or transport a program for use by or in connection with an instruction execution system, apparatus, or device. More specific examples (non-exhaustive list) of the computer-readable medium include the following: an electrical connection portion having one or more wirings (electronic device), a portable computer diskette (magnetic device), a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium can even be paper or other suitable media on which the program can be printed, because the program can be obtained electronically, for example, by optically scanning the paper or other media, followed by editing, interpretation, or other suitable processing as necessary, and then stored in a computer memory.

[0081] It should be understood that various parts of the present invention can be implemented by hardware, software, firmware, or a combination thereof. In the above embodiments, multiple steps or methods can be implemented by software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented by hardware, as in another embodiment, any one or a combination of the following techniques well known in the art can be used: discrete logic circuits having logic gate circuits for implementing logical functions on data signals, application specific integrated circuits having appropriate combinational logic gate circuits, programmable gate arrays (PGAs), field programmable gate arrays (FPGAs), etc.

[0082] In the description of this specification, the description referring to terms such as "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0083] In the description of the present invention, it should be understood that the orientation or positional relationships indicated by terms such as "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. are based on the orientation or positional relationships shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as a limitation of the present invention.

[0084] In addition, the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In the description of the present invention, the meaning of "a plurality" is at least two, such as two, three, etc., unless otherwise specifically and clearly defined.

[0085] In the present invention, unless otherwise clearly specified and limited, terms such as "install", "connect", "couple", "fix", etc. should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or integrated; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium, and it can be the internal communication of two elements or the interaction relationship between two elements, unless otherwise clearly limited. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0086] In the present invention, unless otherwise clearly specified or limited, the first feature being "on" or "under" the second feature may mean that the first and second features are in direct contact, or the first and second features are indirectly in contact via an intermediate medium. Further, the first feature being "above", "over" and "on top of" the second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the horizontal height of the first feature is higher than that of the second feature. The first feature being "under", "below" and "beneath" the second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the horizontal height of the first feature is less than that of the second feature.

[0087] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those of ordinary skill in the art may make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A control method for a cooking device, characterized in that, the cooking device includes a cooking cavity, a heating tube and a hot air blower arranged corresponding to the cooking cavity, and the control method includes: acquiring the temperature of the food in the cooking cavity; when the temperature of the food is less than a first preset temperature, determining the operating parameters of the cooking device according to the temperature of the food; controlling the heating tube and the hot air blower according to the operating parameters of the cooking device to thaw the food.

2. The control method according to claim 1, characterized in that, the operating parameters of the cooking device include the gear of the hot air blower and the temperature of the cooking cavity.

3. The control method according to claim 2, characterized in that, the determining the operating parameters of the cooking device according to the temperature of the food includes: determining the target gear of the hot air blower and the target temperature of the cooking cavity according to the temperature of the food.

4. The control method according to claim 3, characterized in that, the controlling the heating tube and the hot air blower according to the operating parameters of the cooking device includes: adjusting the rotation speed of the hot air blower according to the target gear of the hot air blower, and adjusting the power of the heating tube according to the target temperature of the cooking cavity.

5. The control method according to claim 3, characterized in that, the determining the target gear of the hot air blower and the target temperature of the cooking cavity according to the temperature of the food includes: when the temperature of the food is less than a second preset temperature, determining the gear of the hot air blower as a first target gear and the temperature of the cooking cavity as a first target temperature; when the temperature of the food is greater than or equal to the second preset temperature and less than a third preset temperature, determining the gear of the hot air blower as a second target gear and the temperature of the cooking cavity as a second target temperature; when the temperature of the food is greater than or equal to the third preset temperature and less than a fourth preset temperature, determining the gear of the hot air blower as a third target gear and the temperature of the cooking cavity as a third target temperature; wherein, the second preset temperature and the third preset temperature are both less than the first preset temperature, and the fourth preset temperature is greater than the first preset temperature.

6. The control method according to claim 5, characterized in that, the control method further includes: when the temperature of the food is greater than or equal to the fourth preset temperature, determining that the thawing of the food is completed.

7. The control method according to claim 1, characterized in that, the control method further includes: when the temperature of the food is greater than or equal to the first preset temperature, prohibiting the thawing of the food.

8. A computer-readable storage medium, characterized in that, a control program for a cooking device is stored thereon, and when the control program for the cooking device is executed by a processor, the control method for the cooking device according to any one of claims 1-7 is implemented.

9. A cooking device, characterized in that, It includes a memory, a processor, and a control program of a cooking device stored in the memory and executable on the processor. When the processor executes the control program, it implements the control method of the cooking device according to any one of claims 1-7.

10. A control device for a cooking device, characterized in that the cooking device includes a cooking cavity, a heating tube and a hot air blower arranged corresponding to the cooking cavity, and the control device includes: an acquisition module for acquiring the temperature of the food material in the cooking cavity; a determination module for determining the operating parameters of the cooking device according to the temperature of the food material when the temperature of the food material is less than a first preset temperature; a control module for controlling the heating tube and the hot air blower according to the operating parameters of the cooking device to thaw the food material.

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