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

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, and relates to the technical field of cooking equipment.The cooking equipment comprises a steam generation assembly and a hot air assembly, the steam generation assembly is used for conveying steam to a cooking cavity, and the hot air assembly is used for conveying high-temperature airflow into the cooking cavity; the control method comprises the following steps: acquiring food material information, wherein the food material information comprises food material type information and food material quality information; determining target parameters according to the food material information; and controlling the steam generation assembly and the hot air assembly to alternately work according to the target parameters.

Description

Technical Field

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

[0002] In related technologies, many traditional delicacies are cooked using a cyclic process of first steaming and then sun-drying. Currently, cooking appliances are unable to precisely simulate the traditional process of first steaming and then sun-drying, so that users still need to prepare such traditional delicacies manually. However, the manual production process is rather cumbersome, consuming a large amount of time, and the hygiene and quality of the finished food cannot be controlled.

[0003] Therefore, how to overcome the above technical defects has become an urgent technical problem to be solved. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art.

[0005] To this end, a first aspect of the present invention provides a control method for a cooking appliance.

[0006] A second aspect of the present invention provides a control device for a cooking appliance.

[0007] A third aspect of the present invention provides a control device for a cooking appliance.

[0008] A fourth aspect of the present invention provides a readable storage medium.

[0009] A fifth aspect of the present invention provides a cooking appliance.

[0010] In view of this, a first aspect of the present invention provides a control method for a cooking appliance. The cooking appliance includes a steam generating assembly and a hot air assembly. The steam generating assembly is used to deliver steam to the cooking cavity, and the hot air assembly is used to deliver high-temperature air flow to the cooking cavity. The control method includes:

[0011] Obtaining ingredient information, where the ingredient information includes ingredient type information and ingredient quality information;

[0012] Determining target parameters according to the ingredient information;

[0013] Controlling the steam generating assembly and the hot air assembly to work alternately according to the target parameters.

[0014] In this technical solution, a control method for controlling the operation of the cooking appliance in any of the above technical solutions is proposed.

[0015] Specifically, the present application defines a cooking device, which includes a main body, a hot air component, and a steam generation component. The main body is the main frame structure of the cooking device and is used to position and support other structures on the cooking device. A cooking cavity is formed inside the main body, and the food to be cooked is placed in the cooking cavity to be processed into finished food.

[0016] The hot air component is installed on the main body and faces the cooking cavity. After the hot air component is turned on, it can deliver high-temperature air flow into the cooking cavity to bake the food in the cooking cavity through the high-temperature air flow. During the process of being baked by the high-temperature air flow, the food dehydrates, so that the hot air component can simulate the effect of drying in traditional processes.

[0017] The steam generation component is installed on the main body and is communicated with the cooking cavity. After the steam generation component is turned on, it can introduce high-temperature steam into the cooking cavity, thereby heating the food through the high-temperature steam and replenishing water for the food. In this way, the steam generation component can simulate the effect of steaming in traditional processes.

[0018] On this basis, the cooking device further includes a controller, which is arranged on the main body and is electrically connected to the hot air component and the steam generation component. The controller is used to control the working states of the hot air component and the steam generation component. Specifically, first, obtain the food information of the food placed in the cooking cavity, then determine the corresponding target parameters according to the food information, and finally control the working states of the hot air component and the steam generation component according to the target parameters to achieve the coordinated control of the hot air component and the steam generation component.

[0019] It can be seen that the cooking device defined in the present application can automatically generate corresponding steaming and drying control processes according to the food information of the placed food, and automatically complete the steaming and drying cooking processes by controlling the hot air component and the steam generation component, thereby simulating the traditional steaming and drying processes to efficiently complete the steaming and drying cooking process of the corresponding food. Thus, it solves the technical problems existing in the related art that the traditional steaming and drying processes are cumbersome to operate and the hygiene and quality cannot be guaranteed. Furthermore, it realizes the technical effects of optimizing the control method of the cooking device, broadening the functions of the cooking device, and improving the automation and intelligence levels of the cooking device.

[0020] In some technical solutions of the present invention, optionally, the target parameters include a first duration, a second duration, and a preset number of times. The steps of controlling the steam generation component and the hot air component to work according to the target parameters include:

[0021] Control the steam generation component to operate;

[0022] After the steam generation component operates for the first duration, turn off the steam generation component and control the hot air component to operate;

[0023] After the hot air component operates for the second duration, return to execute the step of controlling the operation of the steam generating component until the number of operations of the hot air component reaches the preset number of times.

[0024] In this technical solution, the steps of controlling the steam generating component and the hot air component to work according to the target parameters are defined. Specifically, the target parameters determined according to the ingredient type information include the first duration, the second duration, and the preset number of times. After determining the above target parameters, control the steam generating component to operate until the operation duration of the steam generating component reaches the first duration, then control the steam generating component to stop working, and control the hot air component to operate. When the operation duration of the hot air component reaches the second duration, control the hot air component to close and return to execute the step of controlling the steam generating component to operate to complete one steaming and drying cycle. When the number of steaming and drying cycles reaches the preset number of times, the entire cooking process is completed, and the user is prompted to take away the finished food. Among them, different ingredient type information corresponds to different preset numbers of times, and different ingredient quantity information corresponds to different first durations and second durations.

[0025] Taking the preparation of the traditional delicacy of sesame balls as an example, sesame balls need to be prepared through the nine-steaming and nine-drying process, that is, the operation of steaming first and then drying needs to be cycled nine times to prepare high-quality sesame balls. For this reason, after putting the unprocessed sesame balls into the cooking cavity, the controller determines the control process of nine-cycle steaming and drying according to the category information of the sesame balls, and determines the temperature and steaming and drying duration of each steaming and drying process according to the quality of the sesame balls placed in the cooking cavity. Then the controller controls the steam generating component and the hot air component to work alternately, and after cycling nine times, the entire cooking process is completed to obtain high-quality sesame balls.

[0026] The second aspect of the present invention provides a control device for a cooking device. The cooking device includes a steam generating component and a hot air component. The steam generating component is used to deliver steam to the cooking cavity, and the hot air component is used to deliver high-temperature air flow to the cooking cavity. The control device includes: an acquisition module for acquiring ingredient information, where the ingredient information includes ingredient type information and ingredient quality information; a determination module for determining target parameters according to the ingredient information; and a control module for controlling the steam generating component and the hot air component to work alternately according to the target parameters.

[0027] Specifically, this application defines a cooking device, which includes a main body, a hot air component, and a steam generating component. The main body is the main frame structure of the cooking device, and the main body is used to position and support other structures on the cooking device. A cooking cavity is formed inside the main body, and the ingredients to be cooked are placed in the cooking cavity to be processed into finished food.

[0028] The hot air component is installed on the main body, and the hot air component faces the cooking cavity. After the hot air component is turned on, it can deliver high-temperature air flow into the cooking cavity to bake the food in the cooking cavity through the high-temperature air flow. During the process of baking the food by the high-temperature air flow, the food dehydrates, so as to simulate the drying effect in the traditional process for the hot air component.

[0029] The steam generating component is installed on the main body, and the steam generating component is communicated with the cooking cavity. After the steam generating component is turned on, it can introduce high-temperature steam into the cooking cavity, thereby heating the food through the high-temperature steam and replenishing water for the food. To simulate the steaming effect in the traditional process through the steam generating component.

[0030] On this basis, the control device of the cooking equipment includes an acquisition module, a determination module and a control module. Specifically, the acquisition module first acquires the food information of the food placed in the cooking cavity, and then the determination module determines the corresponding target parameters according to the food information. Finally, the control module controls the working states of the hot air component and the steam generating component according to the target parameters to achieve the coordinated control of the hot air component and the steam generating component.

[0031] It can be seen that the cooking equipment defined in this application can automatically generate the corresponding steaming and drying control processes according to the food information of the placed food, and automatically complete the steaming and drying cooking processes by controlling the hot air component and the steam generating component, so as to simulate the traditional steaming and drying process, and efficiently complete the steaming and drying cooking process of the corresponding food. Thus, it solves the technical problems existing in the related technologies that the traditional steaming and drying process is cumbersome in operation, and the hygiene and quality cannot be guaranteed. Furthermore, it realizes the technical effects of optimizing the control method of the cooking equipment, broadening the functions of the cooking equipment, and improving the automation degree and intelligent degree of the cooking equipment.

[0032] The third aspect of the present invention provides a control device for a cooking equipment. The control device includes: a memory on which programs or instructions are stored; a processor configured to implement the steps of the control method of the cooking equipment in any of the above technical solutions when executing the programs or instructions.

[0033] In this technical solution, a control device for a cooking equipment is proposed. The control device for the cooking equipment includes a memory and a processor. The processor can implement the control method of the cooking equipment in any of the above technical solutions by executing the programs or instructions stored in the memory. Therefore, the control device for the cooking equipment has the advantages of the control method of the cooking equipment in any of the above technical solutions, and can achieve the technical effects that the control method of the cooking equipment in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0034] The fourth aspect of the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of the control method of the cooking device in any of the above technical solutions are implemented.

[0035] In this technical solution, a readable storage medium is proposed. The readable storage medium stores a program or instruction, and when the program or instruction is executed by a processor, the steps of the control method of the cooking device in any of the above technical solutions can be implemented. Therefore, this readable storage medium has the advantages of the control method of the cooking device in any of the above technical solutions, and can achieve the technical effects that the control method of the cooking device in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0036] The fifth aspect of the present invention provides a cooking device, which includes: a control device in any of the above technical solutions; or a readable storage medium in any of the above technical solutions.

[0037] In this technical solution, a cooking device including the control device in any of the above technical solutions or the readable storage medium in any of the above technical solutions is proposed. Therefore, this cooking device has the advantages of the control device in any of the above technical solutions and can achieve the technical effects that the control device in any of the above technical solutions can achieve, or the cooking device has the advantages of the readable storage medium in any of the above technical solutions and can achieve the technical effects that the readable storage medium in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0038] In some technical solutions of the present invention, optionally, the cooking device includes: a main body, the main body includes a cooking cavity; a hot air component, arranged on the main body and used for conveying high-temperature air flow into the cooking cavity; a steam generating component, arranged on the main body and used for conveying steam into the cooking cavity; a controller, connected to the hot air component and the steam generating component, and used for controlling the hot air component and the steam generating component to work according to the ingredient information.

[0039] This application defines a cooking device, which includes a main body, a hot air component and a steam generating component. The main body is the main frame structure of the cooking device, and the main body is used to position and support other structures on the cooking device. A cooking cavity is formed in the main body, and the ingredients to be cooked are placed in the cooking cavity to be processed into finished food.

[0040] The hot air component is installed on the main body, and the hot air component faces the cooking cavity. After the hot air component is turned on, the hot air component can convey high-temperature air flow into the cooking cavity to bake the ingredients in the cooking cavity through the high-temperature air flow. The ingredients are dehydrated during the process of being baked by the high-temperature air flow, so that it can simulate the effect of drying in the traditional process for the hot air component.

[0041] The steam generating assembly is installed on the main body, and the steam generating assembly is in communication with the cooking cavity. After the steam generating assembly is turned on, it can introduce high-temperature steam into the cooking cavity, thereby heating the food ingredients with the high-temperature steam and replenishing water for the food ingredients. To simulate the steaming effect in traditional processes through the steam generating assembly.

[0042] On this basis, the cooking device further includes a controller, which is arranged on the main body and electrically connected to the hot air assembly and the steam generating assembly. The controller is used to control the working states of the hot air assembly and the steam generating assembly. Specifically, the controller first obtains the food ingredient information of the food ingredients placed in the cooking cavity, and then the controller determines the corresponding target parameters according to the food ingredient information. Finally, the controller controls the working states of the hot air assembly and the steam generating assembly according to the target parameters to achieve the coordinated control of the hot air assembly and the steam generating assembly.

[0043] Taking the preparation of the traditional delicacy of sesame balls as an example, sesame balls need to be prepared through the nine-steaming and nine-sunning process, that is, the operation of steaming first and then sunning needs to be cycled nine times to prepare high-quality sesame balls. For this reason, after putting the unprocessed sesame balls into the cooking cavity, the controller determines the control process of nine cycles of steaming and sunning according to the category information of the sesame balls, and determines the temperature and steaming and sunning duration of each steaming and sunning process according to the mass of the sesame balls placed in the cooking cavity. Then the controller controls the steam generating assembly and the hot air assembly to work alternately. After cycling nine times, the entire cooking process is completed to obtain high-quality sesame balls.

[0044] It can be seen from this that the cooking device defined in the present application can automatically generate the corresponding steaming and sunning control processes according to the food ingredient information of the placed food ingredients, and automatically complete the steaming and sunning cooking process by controlling the hot air assembly and the steam generating assembly, thereby simulating the traditional steaming and sunning process to efficiently complete the steaming and sunning cooking process of the corresponding food. Thus, it solves the technical problems in the related art that the traditional steaming and sunning process is cumbersome in operation and the hygiene and quality cannot be guaranteed. Furthermore, it realizes the technical effects of optimizing the structure of the cooking device, broadening the functions of the cooking device, and improving the automation and intelligence levels of the cooking device.

[0045] In addition, the above-mentioned cooking device provided by the present invention may further have the following additional technical features:

[0046] In the above technical solution, the cooking device further includes: a sensing assembly, which is arranged on the main body and connected to the controller for sensing food ingredient information.

[0047] In this technical solution, the cooking device is further provided with a sensing component. The sensing component is installed on the main body, and the sensing component is disposed opposite to the cooking cavity. The controller is connected to the sensing component. The sensing component can actively obtain the food material information of the food materials placed in the cooking cavity. After the controller obtains the food material information from the sensing component, it determines the corresponding target parameters, so as to control the steam generating component and the hot air component to work together according to the target parameters.

[0048] By providing the sensing component, the cooking device is equipped with the ability to automatically identify and obtain food material information, eliminating the cumbersome operation of the user to gradually set cooking parameters, thereby achieving the technical effects of improving the automation and intelligence levels of the cooking device and providing convenient conditions for the user.

[0049] Specifically, the food material information includes food material type information and food material quality information. The controller determines the steaming and drying sequence according to the food material type information, and the controller determines the temperature and duration corresponding to each steaming and drying process according to the food material quality information. In this regard, this technical solution does not make a rigid limitation on the specific structure of the sensing component, as long as it can meet the requirement of obtaining food material information.

[0050] In some technical solutions of the present invention, optionally, the main body includes: a base, and the steam generating component is disposed on the base; a pot body, which is disposed on the base, the cooking cavity is located inside the pot body, and the hot air component is disposed on the pot body.

[0051] In this technical solution, the main body includes a base and a pot body. The pot body is placed on the base, and a cooking cavity is formed inside the pot body. The base is used to support the pot body. Among them, the controller and the steam generating component are disposed on the base. After the pot body is installed in a predetermined position, the steam generating component and the pot body are communicated, and the steam generating component can pass the generated high-temperature steam into the pot body to simulate the steaming process through the high-temperature steam. The hot air component is disposed on the pot body, and the hot air component is coupled to the controller on the base. After the pot body is installed in a predetermined position, the hot air component is electrically connected to the controller, and the controller can supply power to the hot air component and control the working state of the hot air component to simulate the drying process through the high-temperature air flow generated by the hot air component. When adding food materials or taking out the finished food, the user can remove the pot body from the base, providing convenient conditions for the user. Similarly, when it is necessary to clean the cooking cavity, the user can remove the pot body and move it to a water source for flushing, thereby reducing the cleaning difficulty.

[0052] In some technical solutions of the present invention, optionally, the food material information includes food material quality information, and the sensing component includes: a weighing member, which is disposed on the base and contacts the pot body; the controller is connected to the weighing member, and the controller is used to determine the food material quality information according to the sensing value measured by the weighing member.

[0053] In this technical solution, the food ingredient information includes the quality information of the food ingredients. The food ingredient information corresponds to the amount of food ingredients. The greater the quality of the food ingredients, the longer the time required for each steaming or drying step. On this basis, the sensing component includes a weighing member, which is arranged on the base and corresponds to the installation position of the pot body. After the pot body is installed at the predetermined position, the weighing member can sense the total mass of the pot body and the food ingredients contained in the pot body, and the controller can determine the quality information of the food ingredients after stripping the mass of the pot body, so as to formulate the duration of each steaming and drying link according to the quality information of the food ingredients. Furthermore, the technical effects of improving the automation degree and intelligence degree of the cooking equipment and improving the quality of the cooked food are achieved.

[0054] Specifically, a piezoelectric sensor or a Hall sensor can be selected as the weighing member.

[0055] In some technical solutions of the present invention, optionally, the food ingredient information further includes food ingredient type information, and the sensing component further includes: an image acquisition member arranged on the pot body; the controller is connected to the image acquisition member, and the controller is used to determine the food ingredient type information according to the image information acquired by the image acquisition member.

[0056] In this technical solution, the food ingredient information further includes food ingredient type information, and the controller can formulate a corresponding process flow according to the food ingredient type information. For example, when the food ingredient type information is sesame balls, the controller can correspondingly determine the process of nine cycles of steaming and drying. When the food ingredient type information is salted fish, the process of a single cycle of steaming and drying is correspondingly determined, and the duration of steaming and drying is lengthened. On this basis, the sensing component further includes an image acquisition member, which is arranged on the pot body and is connected to the controller. During operation, the image acquisition member can obtain the image information in the cooking cavity, and the controller determines the corresponding food ingredient type information according to the image information, and then determines the corresponding steaming and drying process according to the food ingredient type information. Furthermore, the technical effects of improving the automation degree and intelligence degree of the cooking equipment and improving the quality of the cooked food are achieved.

[0057] In some technical solutions of the present invention, optionally, the pot body includes: an inner liner embedded in the base, the inner liner enclosing a cooking cavity; a lid arranged on the inner liner and covering the opening of the inner liner, and a hot air component arranged on the lid.

[0058] In this technical solution, the pot body includes an inner pot and a cover body. The inner pot is placed on a base, and the inner pot encloses a cooking cavity, wherein the bottom wall of the inner pot includes a through hole, and the through hole is connected to the steam generating assembly. After the inner pot is installed to a predetermined position, the steam generating assembly can pass high-temperature steam from the bottom to the top of the cooking cavity through the through hole. The cover body is connected to the inner pot, and after the installation of the cover body is completed, the cover body can cover the opening at the top of the inner pot to preserve high-temperature steam and heat during the steaming process and improve the steaming efficiency. Among them, the cover body is provided with a switchable air inlet and outlet. During the drying process, the hot air assembly can draw external air into the cooking cavity from the air inlet, and discharge the air from the cooking cavity from the air outlet after heating and contacting the food, thereby forming a circulating drying airflow to improve the drying effect.

[0059] In some technical solutions of the present invention, optionally, the hot air assembly includes: a motor, which is arranged on the cover body; a fan blade, which is connected to the motor and faces the cooking cavity; and a heating element, which is connected to the cover body and is located on the side of the fan blade away from the motor.

[0060] In this technical solution, the hot air assembly includes a motor, a fan blade and a heating element. The motor is mounted on the body, and the fan blade is sleeved on the first output end of the motor. After the motor is turned on, the fan blade rotates along with the first output end of the motor. The fan blade faces the cooking cavity below to ensure that the airflow blown by the fan blade can act on the food in the cooking cavity. The heating element is arranged opposite to the fan blade, and the heating element is located below the fan blade to heat the airflow blown by the fan blade through the heating element, ensuring that the hot air assembly can output high-temperature airflow, thereby quickly heating the surface of the food through the high-temperature airflow.

[0061] Specifically, a heating tube is selected as the heating element, and the heating tube is coiled around the fan blade. Coiling the heating tube around the fan blade can prevent the heating tube from blocking the transfer of high-temperature airflow.

[0062] In some technical solutions of the present invention, optionally, the cooking device further includes: a steam nozzle, which is arranged on the bottom wall of the pot body and connected to the steam generating component.

[0063] In this technical solution, the cooking device also includes a steam nozzle, which is installed on the through hole of the bottom wall of the inner pot. The high-temperature steam generated by the steam generating assembly is sprayed into the cooking cavity through the steam nozzle. The steam nozzle can pressurize and diffuse the high-temperature steam to expand the range and flow rate of the high-temperature steam, thereby improving the heating effect of the high-temperature steam on the food and avoiding the occurrence of heating dead corners in the cooking cavity. This achieves the technical effect of optimizing the steaming function of the cooking device and improving the quality of the final food.

[0064] In some technical solutions of the present invention, optionally, the side wall of the inner container includes an outward expansion section, and the outward expansion section forms an opening of the inner container;

[0065] In the fastening direction of the lid, the lid includes a first section and a second section. The cross-sectional area of the second section is larger than that of the first section, and the second section is fastened to the outwardly expanding section.

[0066] The heating element is disposed within the first section.

[0067] In this technical solution, the shapes of the inner container and the lid are defined. Specifically, the side wall of the inner container includes a vertical section and an outwardly expanding section. The lower end of the vertical section is connected to the bottom wall of the inner container, and the upper end of the vertical section is connected to the outwardly expanding section. The outwardly expanding section expands outwardly relative to the vertical section towards the circumferential side of the inner container. Among them, the upper end of the outwardly expanding section forms the opening of the inner container, that is, the opening is a flared opening.

[0068] On this basis, the lid is fastened over the inner container from top to bottom. The lid is divided into a first section and a second section in the fastening direction, and the second section is connected to the inner container. Among them, the second section is widened to match the outwardly expanding section on the inner container, that is, the cross-sectional area of the second section is larger than that of the first section. At the same time, the heating element is arranged in the first section with a relatively smaller cross-sectional area.

[0069] By providing the outwardly expanding section and the widened second section, and arranging the heating element in the first section above the second section, the steam inside the lid and the inner container can be diffused, reducing the internal steam pressure, thereby reducing the speed of steam overflowing to the outside of the lid and the inner container, so as to maintain the temperature of the heating element and the fan blade on the inner side of the lid in the steam environment and reduce the possibility of condensation of condensate on the heating element and the fan blade.

[0070] In some technical solutions of the present invention, optionally, in the fastening direction of the lid, the cross-sectional area of the first section gradually increases.

[0071] In this technical solution, the cross-sectional area of the first section gradually increases in the fastening direction, and the steam diffuses from bottom to top. The lid with a gradually shrinking cross-sectional area in the fastening direction is equivalent to a constriction for the steam. By constructing this constriction structure within the first section, the steam can be gathered within the first section to maintain the temperature of the fan blade and the heating element and reduce the probability of condensate condensation on the fan blade and the heating element.

[0072] In some technical solutions of the present invention, optionally, the lid includes an exhaust port, and the heating element is located between the exhaust port and the inner container.

[0073] In this technical solution, an exhaust port is provided on the lid. The exhaust port communicates the inside and outside of the lid, and the steam diffused from the inner container to the lid can be discharged through the exhaust port, thereby adjusting the internal pressure of the cooking cavity by discharging the steam.

[0074] On this basis, the heating element is arranged between the exhaust port and the inner container, that is, the exhaust port is opened above the heating element. When the steam discharges outward, it needs to pass through the heating element on the path first, so as to maintain the temperature of the heating element and reduce the probability of condensate forming on the heating element.

[0075] In some technical solutions of the present invention, optionally, the steam generating assembly includes: a liquid storage tank; a pipeline, the first end of the pipeline is connected to the liquid storage tank; a steam generator, which is arranged on the main body and communicated with the cooking cavity, and the second end of the pipeline is connected to the steam generator; a pump body, which is arranged on the pipeline.

[0076] In this technical solution, the conveying assembly includes a liquid storage tank, a pipeline, a pump body and a steam generator. The liquid storage tank is arranged on the base, and its interior is used to store liquid. By setting the liquid storage tank, the cooking device can work independently without an external water source, thus improving the practicability of the cooking device. One end of the pipeline is connected to the liquid storage tank, and the other end of the pipeline is connected to the steam generator. The outlet of the steam generator is docked with the steam nozzle on the inner container. The pump body is arranged on the pipeline. After the pump body is turned on, the water in the liquid storage tank can be conveyed to the steam generator through the pipeline. Then the steam generator heats the incoming water into high-temperature steam and sprays the high-temperature steam into the cooking cavity through the steam nozzle.

[0077] Thus, by setting the liquid storage tank, the pump body and the steam generator, the automatic water supply of the cooking device and the automatic preparation of high-temperature steam are realized, eliminating the operation of the user adding water to the steam generator by himself, and the quality of the finally obtained food can be improved by accurately controlling the water supply timing and water supply amount. Furthermore, the technical effects of optimizing the structure of the cooking device, improving the automation degree of the cooking device and providing convenient conditions for the user are achieved.

[0078] The additional aspects and advantages of the present invention will become obvious in the following description part, or be understood through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0079] The above and / or additional aspects and advantages of the present invention will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, wherein:

[0080] Figure 1 Shows a schematic structural diagram of a cooking device according to an embodiment of the present invention;

[0081] Figure 2 Shows one of the flowcharts of the control method of a cooking device according to an embodiment of the present invention;

[0082] Figure 3 Shows another flowchart of the control method of a cooking device according to an embodiment of the present invention;

[0083] Figure 4One of the structural block diagrams of the control device of a cooking device according to an embodiment of the present invention is shown;

[0084] Figure 5 Another structural block diagram of the control device of a cooking device according to an embodiment of the present invention is shown;

[0085] Figure 6 The structural block diagram of a cooking device according to an embodiment of the present invention is shown;

[0086] Figure 7 The structural schematic diagram of a cooking device according to an embodiment of the present invention is shown.

[0087] Wherein, Figure 1 and Figure 7 The corresponding relationship between the reference numerals and the component names in is as follows:

[0088] 100 cooking device, 110 body, 112 cooking cavity, 114 base, 116 pot body, 1162 inner container, 1163 outward expansion section, 1164 cover body, 1165 first section part, 1166 second section part, 1167 exhaust port, 120 hot air assembly, 122 motor, 124 fan blade, 126 heating element, 130 steam generation assembly, 132 liquid storage tank, 134 pipeline, 136 steam generator, 138 pump body, 140 controller, 150 sensing assembly, 152 weighing member, 154 image acquisition member, 160 steam nozzle. Detailed implementation manners

[0089] In order to be able to more clearly understand the above objects, features and advantages of the present invention, the present invention will be further described in detail below with reference to the drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

[0090] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited by the specific embodiments disclosed below.

[0091] Next, refer to Figures 1 to 7 Describe the control method, device, readable storage medium and cooking device of a cooking device according to some embodiments of the present invention.

[0092] As Figure 1As shown in the figure, an embodiment of the present invention provides a cooking device 100, which includes: a main body 110, the main body 110 includes a cooking cavity 112; a hot air component 120, disposed on the main body 110, for conveying high-temperature air flow into the cooking cavity 112; a steam generating component 130, disposed on the main body 110, for conveying steam into the cooking cavity 112; a controller 140, connected to the hot air component 120 and the steam generating component 130, for controlling the operation of the hot air component 120 and the steam generating component 130 according to the food material information.

[0093] This application defines a cooking device 100, which includes a main body 110, a hot air component 120 and a steam generating component 130. The main body 110 is the main frame structure of the cooking device 100, and the main body 110 is used to position and support other structures on the cooking device 100. A cooking cavity 112 is formed in the main body 110, and the food material to be cooked is placed in the cooking cavity 112 to be processed into finished food.

[0094] The hot air component 120 is installed on the main body 110, and the hot air component 120 faces the cooking cavity 112. After the hot air component 120 is turned on, the hot air component 120 can convey high-temperature air flow into the cooking cavity 112 to bake the food material in the cooking cavity 112 through the high-temperature air flow. The food material dehydrates during the baking process by the high-temperature air flow, so that it can simulate the drying effect in the traditional process for the hot air component 120.

[0095] The steam generating component 130 is installed on the main body 110, and the steam generating component 130 is communicated with the cooking cavity 112. After the steam generating component 130 is turned on, the steam generating component 130 can introduce high-temperature steam into the cooking cavity 112, so as to heat the food material through the high-temperature steam and replenish water for the food material. Thus, the steam generating component 130 can simulate the steaming effect in the traditional process.

[0096] On this basis, the cooking device 100 further includes a controller 140. The controller 140 is disposed on the main body 110, and the controller 140 is electrically connected to the hot air component 120 and the steam generating component 130. The controller 140 is used to control the working states of the hot air component 120 and the steam generating component 130. Specifically, the controller 140 first obtains the food material information of the food material placed in the cooking cavity 112, then the controller 140 determines the corresponding target parameters according to the food material information, and finally the controller 140 controls the working states of the hot air component 120 and the steam generating component 130 according to the target parameters to achieve the coordinated control of the hot air component 120 and the steam generating component 130.

[0097] Taking the preparation of the traditional snack of sesame balls as an example, the sesame balls need to be prepared through the nine-steaming and nine-sunning process, that is, the operations of steaming first and then sunning need to be cycled nine times to prepare high-quality sesame balls. In this regard, after putting the sesame balls without steaming and sunning treatment into the cooking cavity 112, the controller 140 determines the control process of nine cycles of steaming and sunning according to the category information of the sesame balls, and determines the temperature and steaming / sunning duration of each steaming and sunning process according to the quality of the sesame balls placed in the cooking cavity 112. Then the controller 140 controls the steam generating component 130 and the hot air component 120 to work alternately. After cycling nine times, the entire cooking process is completed to obtain high-quality sesame balls.

[0098] It can be seen from this that the cooking device 100 defined in the present application can automatically generate corresponding steaming and sunning control processes according to the ingredient information of the ingredients placed, and automatically complete the steaming and sunning cooking process by controlling the hot air component 120 and the steam generating component 130, so as to simulate the traditional steaming and sunning process and efficiently complete the steaming and sunning cooking process of the corresponding food. Thus, the technical problems existing in the related art, such as the cumbersome operation of the traditional steaming and sunning process and the inability to guarantee hygiene and quality, are solved. Furthermore, the technical effects of optimizing the structure of the cooking device 100, broadening the functions of the cooking device 100, and improving the automation and intelligence levels of the cooking device 100 are achieved.

[0099] As Figure 1 shown, in some technical solutions of the present invention, optionally, the cooking device 100 further includes: a sensing component 150, which is disposed on the main body 110 and connected to the controller 140 for sensing ingredient information.

[0100] In this embodiment, the cooking device 100 is further provided with a sensing component 150. The sensing component 150 is installed on the main body 110, and the sensing component 150 is disposed opposite to the cooking cavity 112. The controller 140 is connected to the sensing component 150. The sensing component 150 can actively obtain the ingredient information of the ingredients placed in the cooking cavity 112. After the controller 140 obtains the ingredient information from the sensing component 150, it determines the corresponding target parameters to control the steam generating component 130 and the hot air component 120 to work together.

[0101] By setting the sensing component 150, the cooking device 100 is equipped with the ability to automatically identify and obtain ingredient information, eliminating the cumbersome operation of the user gradually setting cooking parameters. Furthermore, the technical effects of improving the automation and intelligence levels of the cooking device 100 and providing convenient conditions for the user are achieved.

[0102] Specifically, the food ingredient information includes food ingredient type information and food ingredient quality information. The controller 140 determines the steaming and drying sequence according to the food ingredient type information, and the controller 140 determines the temperature and duration corresponding to each steaming and drying process according to the food ingredient quality information. In this regard, this embodiment does not rigidly limit the specific structure of the sensing component 150, as long as it can meet the requirement of obtaining food ingredient information.

[0103] As Figure 1 shown, in some technical solutions of the present invention, optionally, the main body 110 includes: a base 114, and a steam generating component 130 is disposed on the base 114; a pot body 116 is disposed on the base 114, a cooking cavity 112 is located inside the pot body 116, and a hot air component 120 is disposed on the pot body 116.

[0104] In this embodiment, the main body 110 includes a base 114 and a pot body 116. The pot body 116 is placed on the base 114, and a cooking cavity 112 is formed inside the pot body 116. The base 114 is used to support the pot body 116. Among them, the controller 140 and the steam generating component 130 are arranged on the base 114. After the pot body 116 is installed in a predetermined position, the steam generating component 130 is communicated with the pot body 116, and the steam generating component 130 can pass the generated high-temperature steam into the pot body 116 to simulate the steaming process through the high-temperature steam. The hot air component 120 is arranged on the pot body 116, and the hot air component 120 is coupled to the controller 140 on the base 114. After the pot body 116 is installed in a predetermined position, the hot air component 120 is electrically connected to the controller 140, and the controller 140 can supply power to the hot air component 120 and control the working state of the hot air component 120 to simulate the drying process through the high-temperature air flow generated by the hot air component 120. When adding food ingredients or taking out finished food, the user can remove the pot body 116 from the base 114, which provides convenient conditions for the user. Similarly, when it is necessary to clean the cooking cavity 112, the user can remove the pot body 116 and move it to a water source for flushing, thereby reducing the cleaning difficulty.

[0105] As Figure 1 shown, in some technical solutions of the present invention, optionally, the food ingredient information includes food ingredient quality information, and the sensing component 150 includes: a weighing member 152, which is disposed on the base 114 and contacts the pot body 116; the controller 140 is connected to the weighing member 152, and the controller 140 is used to determine the food ingredient quality information according to the sensing value measured by the weighing member 152.

[0106] In this embodiment, the food ingredient information includes the quality information of the food ingredients. The food ingredient information corresponds to the amount of food ingredients. The greater the quality of the food ingredients, the longer the time required for each steaming or drying step. On this basis, the sensing component 150 includes a weighing member 152. The weighing member 152 is disposed on the base 114 and corresponds to the installation position of the pot body 116. After the pot body 116 is installed at a predetermined position, the weighing member 152 can sense the total mass of the pot body 116 and the food ingredients contained in the pot body 116. The controller 140 can then determine the quality information of the food ingredients after stripping the mass of the pot body 116, and thus formulate the duration of each steaming and drying link according to the quality information of the food ingredients. Furthermore, the technical effects of improving the automation degree and intelligent degree of the cooking device 100 and improving the quality of the cooked food are achieved.

[0107] Specifically, a piezoelectric sensor or a Hall sensor can be selected as the weighing member 152.

[0108] As Figure 1 shown, in some technical solutions of the present invention, optionally, the food ingredient information further includes food ingredient type information. The sensing component 150 further includes: an image acquisition member 154 disposed on the pot body 116; the controller 140 is connected to the image acquisition member 154, and the controller 140 is configured to determine the food ingredient type information according to the image information acquired by the image acquisition member 154.

[0109] In this embodiment, the food ingredient information further includes food ingredient type information. The controller 140 can formulate a corresponding process flow according to the food ingredient type information. For example, when the food ingredient type information is sesame balls, the controller 140 can correspondingly determine a process of nine cycles of steaming and drying. When the food ingredient type information is salted fish, the controller 140 correspondingly determines a process of a single cycle of steaming and drying and lengthens the steaming and drying time. On this basis, the sensing component 150 further includes an image acquisition member 154. The image acquisition member 154 is disposed on the pot body 116 and is connected to the controller 140. During operation, the image acquisition member 154 can acquire the image information in the cooking cavity 112. The controller 140 determines the corresponding food ingredient type information according to the image information, and then determines the corresponding steaming and drying process according to the food ingredient type information. Furthermore, the technical effects of improving the automation degree and intelligent degree of the cooking device 100 and improving the quality of the cooked food are achieved.

[0110] As Figure 1 shown, in some technical solutions of the present invention, optionally, the pot body 116 includes: an inner liner 1162 embedded in the base 114, the inner liner 1162 enclosing a cooking cavity 112; a lid 1164 disposed on the inner liner 1162 and closing the opening of the inner liner 1162, and a hot air component 120 is disposed on the lid 1164.

[0111] In this embodiment, the pot body 116 includes an inner pot 1162 and a cover body 1164. The inner pot 1162 is placed on the base 114. The inner pot 1162 encloses the cooking cavity 112. The bottom wall of the inner pot 1162 includes a through hole, which is connected to the steam generating assembly 130. After the inner pot 1162 is installed to a predetermined position, the steam generating assembly 130 can pass high-temperature steam from the bottom to the top of the cooking cavity 112 through the through hole. The cover body 1164 is connected to the inner pot 1162. After the cover body 1164 is installed, the cover body 1164 can cover the opening at the top of the inner pot 1162 to preserve high-temperature steam and heat during the steaming process and improve the steaming efficiency. Among them, the cover body 1164 is provided with a switchable air inlet and outlet. During the drying process, the hot air component 120 can draw external air into the cooking cavity 112 through the air inlet, and discharge the cooking cavity 112 through the air outlet after heating and contacting the food, thereby forming a circulating drying airflow to improve the drying effect.

[0112] like Figure 1 As shown, in some technical schemes of the present invention, optionally, the hot air assembly 120 includes: a motor 122, which is arranged on the cover body 1164; a fan blade 124, which is connected to the motor 122 and faces the cooking cavity 112; and a heating element 126, which is connected to the cover body 1164 and is located on the side of the fan blade 124 away from the motor 122.

[0113] In this embodiment, the hot air assembly 120 includes a motor 122, a fan blade 124 and a heating element 126. The motor 122 is mounted on the body 110. The fan blade 124 is sleeved on the first output end of the motor 122. After the motor 122 is turned on, the fan blade 124 rotates along with the first output end of the motor 122. The fan blade 124 faces the cooking cavity 112 below to ensure that the airflow blown by the fan blade 124 can act on the food in the cooking cavity 112. The heating element 126 is arranged opposite to the fan blade 124, and the heating element 126 is located below the fan blade 124, so that the airflow blown by the fan blade 124 is heated by the heating element 126, so as to ensure that the hot air assembly 120 can output high-temperature airflow, thereby quickly heating the surface of the food through the high-temperature airflow.

[0114] Specifically, a heating pipe is selected as the heating element 126 , and the heating pipe is coiled around the fan blade 124 . Coiling the heating pipe around the fan blade 124 can prevent the heating pipe from blocking the transfer of high-temperature airflow.

[0115] like Figure 1 As shown, in some technical solutions of the present invention, optionally, the cooking device 100 further includes: a steam nozzle 160, which is disposed on the bottom wall of the pot body 116 and connected to the steam generating assembly 130.

[0116] In this embodiment, the cooking device 100 further includes a steam nozzle 160, which is installed on the through hole of the bottom wall of the inner container 1162. The high-temperature steam generated by the steam generating assembly 130 is sprayed into the cooking cavity 112 through the steam nozzle 160. The steam nozzle 160 can pressurize and diffuse the high-temperature steam to expand the action range and flow rate of the high-temperature steam, thereby enhancing the heating effect of the high-temperature steam on the food materials and avoiding heating dead angles in the cooking cavity 112. Furthermore, the steaming function of the cooking device 100 is optimized, and the technical effect of improving the quality of the finally obtained food is achieved.

[0117] As Figure 7 shown, in some technical solutions of the present invention, optionally, the side wall of the inner container 1162 includes an outwardly expanding section 1163, and the outwardly expanding section 1163 forms an opening of the inner container; in the fastening direction of the cover body 1164, the cover body 1164 includes a first section 1165 and a second section 1166, and the cross-sectional area of the second section 1166 is larger than that of the first section 1165, and the second section 1166 is fastened to the outwardly expanding section 1163; the heating element 126 is arranged in the first section 1165.

[0118] In this embodiment, the shapes of the inner container 1162 and the cover body 1164 are defined. Specifically, the side wall of the inner container 1162 includes a vertical section and an outwardly expanding section 1163. The lower end of the vertical section is connected to the bottom wall of the inner container 1162, and the upper end of the vertical section is connected to the outwardly expanding section 1163. The outwardly expanding section 1163 expands outward relative to the vertical section to the circumferential side of the inner container 1162. Among them, the upper end of the outwardly expanding section 1163 forms an opening of the inner container 1162, that is, the opening is a flared opening.

[0119] On this basis, the cover body 1164 is fastened above the inner container 1162 from top to bottom. The cover body 1164 is divided into a first section 1165 and a second section 1166 in the fastening direction, and the second section 1166 is connected to the inner container 1162. Among them, the second section 1166 is widened in cooperation with the outwardly expanding portion on the inner container 1162, that is, the cross-sectional area of the second section 1166 is larger than that of the first section 1165. At the same time, the heating element 126 is arranged in the first section 1165 with a relatively small cross-sectional area.

[0120] By providing the outwardly expanding portion and the widened second section 1166, and arranging the heating element in the first section 1165 above the second section 1166, the steam inside the cover body 1164 and the inner container 1162 can be diffused, the internal steam pressure can be reduced, and thus the speed of steam overflowing to the outside of the cover body 1164 and the inner container 1162 can be reduced, so as to maintain the temperature of the heating element and the fan blade 124 inside the cover body 1164 in the steam environment, and reduce the possibility of the heating element and the fan blade 124 condensing condensate when encountering cold.

[0121] As Figure 7As shown, in some technical solutions of the present invention, optionally, in the fastening direction of the cover 1164, the cross-sectional area of the first section 1165 gradually increases.

[0122] In this embodiment, the cross-sectional area of the first section 1165 gradually increases in the fastening direction, and the steam diffuses from bottom to top. The cover 1164 with a gradually shrinking cross-sectional area in the fastening direction is equivalent to a constriction for the steam. By constructing such a constriction structure in the first section 1165, the steam can be gathered in the first section 1165 to maintain the temperature of the fan blade 124 and the heating element, and reduce the probability of condensed water condensing on the fan blade 124 and the heating element.

[0123] As Figure 7 shown, in some technical solutions of the present invention, optionally, the cover 1164 includes an exhaust port 1167, and the heating element 126 is located between the exhaust port 1167 and the inner container 1162.

[0124] In this embodiment, the cover 1164 is provided with an exhaust port 1167, and the exhaust port 1167 communicates with the inside and outside of the cover 1164. The steam diffused from the inner container 1162 to the cover 1164 can be discharged through the exhaust port 1167, so as to adjust the internal pressure of the cooking cavity 112 by discharging the steam.

[0125] On this basis, the heating element 126 is arranged between the exhaust port 1167 and the inner container 1162, that is, the exhaust port 1167 is opened above the heating element 126. When the steam is discharged outward, it needs to pass through the heating element 126 on the path first, so as to maintain the temperature of the heating element 126 and reduce the probability of condensed water condensing on the heating element 126.

[0126] As Figure 1 shown, in some technical solutions of the present invention, optionally, the steam generating assembly 130 includes: a liquid storage tank 132; a pipeline 134, the first end of the pipeline 134 is connected to the liquid storage tank 132; a steam generator 136, arranged on the main body 110 and communicating with the cooking cavity 112, the second end of the pipeline 134 is connected to the steam generator 136; a pump body 138, arranged on the pipeline 134.

[0127] In this embodiment, the conveying assembly includes a liquid storage tank 132, a pipeline 134, a pump body 138, and a steam generator 136. The liquid storage tank 132 is arranged on the base 114 and is used to store liquid inside. By providing the liquid storage tank 132, the cooking device 100 can work independently without an external water source, thereby improving the practicability of the cooking device 100. One end of the pipeline 134 is connected to the liquid storage tank 132, and the other end of the pipeline 134 is connected to the steam generator 136. The outlet of the steam generator 136 is docked with a steam nozzle 160 on the inner container 1162. The pump body 138 is arranged on the pipeline 134. After the pump body 138 is turned on, the water in the liquid storage tank 132 can be conveyed to the steam generator 136 through the pipeline 134. Then, the steam generator 136 heats the incoming water into high-temperature steam and sprays the high-temperature steam into the cooking cavity 112 through the steam nozzle 160.

[0128] It can be seen that by providing the liquid storage tank 132, the pump body 138, and the steam generator 136, the automatic water supply of the cooking device 100 and the automatic preparation of high-temperature steam are realized, eliminating the operation of the user adding water to the steam generator 136 by himself, and the quality of the final obtained food can be improved by accurately controlling the water supply timing and the water supply amount. Furthermore, the technical effects of optimizing the structure of the cooking device 100, improving the automation degree of the cooking device 100, and providing convenient conditions for the user are achieved.

[0129] As Figure 2 shown, an embodiment of the present invention provides a control method for a cooking device, which is used to control the cooking device in any of the above embodiments. The control method includes:

[0130] Step 202, obtaining ingredient information, where the ingredient information includes ingredient type information and ingredient quality information;

[0131] Step 204, determining target parameters according to the ingredient information;

[0132] Step 206, controlling the steam generating assembly and the hot air assembly to work alternately according to the target parameters.

[0133] In this embodiment, a control method for controlling the operation of the cooking device in any of the above embodiments is proposed.

[0134] Specifically, the present application defines a cooking device, which includes a main body, a hot air assembly, and a steam generating assembly. The main body is the main frame structure of the cooking device and is used to position and support other structures on the cooking device. A cooking cavity is formed inside the main body, and the ingredients to be cooked are placed in the cooking cavity to be processed into finished food.

[0135] The hot air component is installed on the main body, and the hot air component faces the cooking cavity. After the hot air component is turned on, the hot air component can deliver high-temperature air flow into the cooking cavity to bake the food materials in the cooking cavity through the high-temperature air flow. The food materials are dehydrated during the baking process by the high-temperature air flow, so as to simulate the drying effect in the traditional process for the hot air component.

[0136] The steam generating component is installed on the main body, and the steam generating component is communicated with the cooking cavity. After the steam generating component is turned on, the steam generating component can introduce high-temperature steam into the cooking cavity, thereby heating the food materials through the high-temperature steam and replenishing water for the food materials. To simulate the steaming effect in the traditional process through the steam generating component.

[0137] On this basis, the cooking device further includes a controller. The controller is arranged on the main body, and the controller is electrically connected to the hot air component and the steam generating component. The controller is used to control the working states of the hot air component and the steam generating component. Specifically, first obtain the food material information of the food materials placed in the cooking cavity, then determine the corresponding target parameters according to the food material information, and finally control the working states of the hot air component and the steam generating component according to the target parameters to achieve the coordinated control of the hot air component and the steam generating component.

[0138] It can be seen that the cooking device defined in the present application can automatically generate corresponding steaming and drying control processes according to the food material information of the put-in food materials, and automatically complete the steaming and drying cooking processes by controlling the hot air component and the steam generating component, so as to simulate the traditional steaming and drying process to efficiently complete the steaming and drying cooking process of the corresponding food. Thereby solving the technical problems existing in the related art that the traditional steaming and drying process is cumbersome in operation, and the hygiene and quality cannot be guaranteed. Furthermore, the technical effects of optimizing the control method of the cooking device, broadening the functions of the cooking device, and improving the automation degree and intelligent degree of the cooking device are realized.

[0139] As Figure 3 shown, in some technical solutions of the present invention, optionally, the target parameters include a first duration, a second duration and a preset number of times. The steps of controlling the steam generating component and the hot air component to work according to the target parameters include:

[0140] Step 302, control the steam generating component to operate;

[0141] Step 304, after the steam generating component operates for the first duration, turn off the steam generating component and control the hot air component to operate;

[0142] Step 306, after the hot air component operates for the second duration, return to execute the step of controlling the steam generating component to operate until the number of times the hot air component operates reaches the preset number of times.

[0143] In this embodiment, the steps of controlling the steam generating component and the hot air component according to the target parameters are defined. Specifically, the target parameters determined according to the food type information include the first duration, the second duration, and the preset number of times. After determining the above target parameters, the steam generating component is controlled to operate until the operation duration of the steam generating component reaches the first duration, then the steam generating component is controlled to stop working, and the hot air component is controlled to operate. When the operation duration of the hot air component reaches the second duration, the hot air component is controlled to close and the step of controlling the steam generating component to operate is returned to execute, so as to complete one steaming and drying cycle. When the number of steaming and drying cycles reaches the preset number of times, the entire cooking process is completed, and the user is prompted to take away the finished food. Among them, different food type information corresponds to different preset numbers of times, and different food quantity information corresponds to different first durations and second durations.

[0144] Taking the preparation of the traditional delicacy of sesame balls as an example, sesame balls need to be prepared through the nine-steaming and nine-sunning process, that is, the operation of steaming first and then sunning needs to be cycled nine times to prepare high-quality sesame balls. For this reason, after putting the unprocessed sesame balls into the cooking cavity, the controller determines the control process of nine-cycle steaming and drying according to the category information of the sesame balls, and determines the temperature and steaming and drying duration of each steaming and drying process according to the quality of the sesame balls placed in the cooking cavity. Then the controller controls the steam generating component and the hot air component to work alternately. After cycling nine times, the entire cooking process is completed to obtain high-quality sesame balls.

[0145] As Figure 4 shown, an embodiment of the present invention provides a control device 400 for a cooking device. The control device 400 of the cooking device includes: an acquisition module 402, configured to acquire food information, where the food information includes food type information and food quality information; a determination module 404, configured to determine target parameters according to the food information; and a control module 406, configured to control the steam generating component and the hot air component to work according to the target parameters.

[0146] In this embodiment, a control device for controlling the operation of the cooking device in any of the above embodiments is proposed.

[0147] Specifically, the present application defines a cooking device, which includes a main body, a hot air component, and a steam generating component. The main body is the main frame structure of the cooking device, and the main body is used to position and support other structures on the cooking device. A cooking cavity is formed inside the main body, and the food to be cooked is placed in the cooking cavity to be processed into finished food.

[0148] The hot air component is installed on the main body, and the hot air component faces the cooking cavity. After the hot air component is turned on, the hot air component can deliver high-temperature air flow into the cooking cavity to bake the food in the cooking cavity through the high-temperature air flow. The food is dehydrated during the process of being baked by the high-temperature air flow, so as to simulate the effect of sunning in the traditional process for the hot air component.

[0149] The steam generating assembly is installed on the main body, and the steam generating assembly is in communication with the cooking cavity. After the steam generating assembly is turned on, the steam generating assembly can introduce high-temperature steam into the cooking cavity, so as to heat the food materials with the high-temperature steam and replenish water for the food materials. Thus, the effect of steaming in the traditional process is simulated through the steam generating assembly.

[0150] On this basis, the control device 400 of the cooking device includes an acquisition module 402, a determination module 404, and a control module 406. Specifically, the acquisition module 402 first acquires the food material information of the food materials placed in the cooking cavity, and then the determination module 404 determines the corresponding target parameters according to the food material information. Finally, the control module 406 controls the working states of the hot air assembly and the steam generating assembly according to the target parameters to achieve the coordinated control of the hot air assembly and the steam generating assembly.

[0151] It can be seen that the cooking device defined in the present application can automatically generate corresponding steaming and drying control processes according to the food material information of the put-in food materials, and automatically complete the steaming and drying cooking processes by controlling the hot air assembly and the steam generating assembly, so as to simulate the traditional steaming and drying process to efficiently complete the steaming and drying cooking process of the corresponding food. Thus, the technical problems existing in the related art, such as the cumbersome operation of the traditional steaming and drying process and the inability to guarantee the hygiene and quality, are solved. Furthermore, the technical effects of optimizing the control method of the cooking device, broadening the functions of the cooking device, and improving the automation degree and intelligent degree of the cooking device are achieved.

[0152] As Figure 5 shown, an embodiment of the present invention provides a control device 500 of a cooking device. The control device includes: a memory 502, on which programs or instructions are stored; a processor 504, configured to implement the steps of the control method of the cooking device in any of the above embodiments when executing the programs or instructions.

[0153] In this embodiment, a control device 500 of a cooking device is proposed. The control device 500 of the cooking device includes a memory 502 and a processor 504. The processor 504 can implement the control method of the cooking device in any of the above embodiments by executing the programs or instructions stored in the memory 502. Therefore, the control device 500 of the cooking device has the advantages of the control method of the cooking device in any of the above embodiments and can achieve the technical effects that the control method of the cooking device in any of the above embodiments can achieve. To avoid repetition, it will not be elaborated here.

[0154] An embodiment of the present invention provides a readable storage medium, on which programs or instructions are stored. When the programs or instructions are executed by the processor 504, the steps of the control method of the cooking device in any of the above embodiments are implemented.

[0155] In this embodiment, a readable storage medium is proposed. The readable storage medium stores a program or instructions, and when the program or instructions are executed by the processor 504, the steps of the control method of the cooking device in any of the above embodiments can be implemented. Therefore, this readable storage medium has the advantages of the control method of the cooking device in any of the above embodiments, and can achieve the technical effects that the control method of the cooking device in any of the above embodiments can achieve. To avoid repetition, it will not be elaborated here.

[0156] As Figure 6 shown, an embodiment of the present invention provides a cooking device 600, and the cooking device 600 includes: a control device as in any of the above embodiments; or a readable storage medium 602 as in any of the above embodiments.

[0157] In this embodiment, a cooking device 600 including the control device in any of the above embodiments or the readable storage medium 602 in any of the above embodiments is proposed. Therefore, this cooking device 600 has the advantages of the control device in any of the above embodiments and can achieve the technical effects that the control device in any of the above embodiments can achieve, or the cooking device 600 has the advantages of the readable storage medium 602 in any of the above embodiments and can achieve the technical effects that the readable storage medium in any of the above embodiments can achieve. To avoid repetition, it will not be elaborated here.

[0158] The methods can be implemented in various different ways according to specific features and / or example applications. For example, these methods can be implemented by a combination of hardware, firmware, and / or software. For example, in a hardware implementation, the processor can be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field-programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other device units for performing the above functions, and / or combinations thereof.

[0159] A computer-readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. The computer-readable storage medium can be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing devices, without limitation. A non-exhaustive list of more specific examples of the computer-readable storage medium includes: a portable computer floppy disk, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital versatile disc (DVD), a memory card, a floppy disk, a coding mechanical device (such as a punched card or a groove with a raised structure recording instructions), and any suitable combination of the foregoing devices. The computer-readable storage medium used herein should not be construed as a transmission signal itself, such as a radio wave or other freely propagating electromagnetic wave, an electromagnetic wave propagating through a waveguide or other transmission medium, or an electrical signal transmitted through a wire, etc.

[0160] It should be clear that in the claims, the specification, and the drawings of the present invention, the term "a plurality of" means two or more, unless otherwise explicitly defined. The orientation or positional relationship indicated by terms such as "upper", "lower", etc. is based on the orientation or positional relationship shown in the drawings, and is only for more conveniently describing the present invention and making the description process simpler, rather than indicating or implying that the device or element referred to must have the specific orientation, be constructed and operated in the specific orientation. Therefore, these descriptions should not be construed as limitations on the present invention; terms such as "connected", "installed", "fixed", etc. should all be understood in a broad sense. For example, "connected" can be a fixed connection between multiple objects, a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects, or an indirect connection between multiple objects through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances of the above data.

[0161] In the claims, the specification, and the drawings of the present invention, the description of terms such as "an embodiment", "some embodiments", "specific embodiments", etc. 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 the claims, the specification, and the drawings of the present invention, the schematic expressions of the above terms do not necessarily refer to the same embodiment or instance. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0162] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, various modifications and variations can be made to the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A control method for a cooking device, characterized in that, the cooking device includes a steam generating component and a hot air component, the steam generating component is used to convey steam to a cooking cavity, the hot air component is used to convey high-temperature air flow into the cooking cavity, and the control method includes: obtaining ingredient information, where the ingredient information includes ingredient type information and ingredient mass information; determining target parameters according to the ingredient information; controlling the steam generating component and the hot air component to work alternately according to the target parameters.

2. The control method according to claim 1, characterized in that, the target parameters include a first duration, a second duration, and a preset number of times, and the step of controlling the steam generating component and the hot air component to work alternately according to the target parameters includes: controlling the steam generating component to operate; after the steam generating component operates for the first duration, turning off the steam generating component and controlling the hot air component to operate; after the hot air component operates for the second duration, returning to execute the step of controlling the steam generating component to operate until the number of times the hot air component operates reaches the preset number of times.

3. A control device for a cooking device, characterized in that, the cooking device includes a steam generating component and a hot air component, the steam generating component is used to convey steam to a cooking cavity, the hot air component is used to convey high-temperature air flow into the cooking cavity, and the control device includes: an obtaining module, configured to obtain ingredient information, where the ingredient information includes ingredient type information and ingredient mass information; a determining module, configured to determine target parameters according to the ingredient information; a control module, configured to control the steam generating component and the hot air component to work alternately according to the target parameters.

4. A control device for a cooking device, characterized in that, it includes: a memory, on which programs or instructions are stored; a processor, configured to implement the steps of the control method for the cooking device according to claim 1 or 2 when executing the programs or instructions.

5. A readable storage medium, on which programs or instructions are stored, characterized in that, when the programs or instructions are executed by a processor, the steps of the control method for the cooking device according to claim 1 or 2 are implemented.

6. A cooking device, characterized in that, it includes: the control device according to claim 3 or 4; or the readable storage medium according to claim 5.

7. The cooking device according to claim 6, characterized in that, it includes: a main body, the main body includes a cooking cavity; a hot air component, arranged on the main body, and used to convey high-temperature air flow into the cooking cavity; a steam generating component, arranged on the main body, and used to convey steam to the cooking cavity; a controller, connected to the hot air component and the steam generating component, and configured to control the hot air component and the steam generating component to work.

8. The cooking device according to claim 7, characterized in that, it further includes: a sensing component, arranged on the main body and connected to the controller, and used to sense ingredient information.

9. The cooking device according to claim 8, characterized in that, the main body includes: a base, and the steam generating component is arranged on the base; The pot body is arranged on the base, the cooking cavity is located in the pot body, and the hot air component is arranged on the pot body.

10. The cooking device according to claim 9, It is characterized in that The food information includes food quality information, and the sensing component includes: A weighing element, disposed on the base and in contact with the pot body; The controller is connected to the weighing element, and is used to determine the food quality information according to the sensing value measured by the weighing element.

11. The cooking device according to claim 9, It is characterized in that The food information also includes food type information, and the sensing component also includes: An image acquisition component, arranged on the pot body; The controller is connected to the image acquisition component, and is used to determine the food type information according to the image information acquired by the image acquisition component.

12. The cooking device according to claim 9, It is characterized in that The pot body comprises: An inner pot is embedded in the base, and the inner pot encloses the cooking cavity; The cover body is arranged on the inner container and covers the opening of the inner container. The hot air component is arranged on the cover body.

13. The cooking device according to claim 12, It is characterized in that The hot air component comprises: A motor, arranged on the cover; A fan blade connected to the motor and facing the cooking cavity; The heating element is connected to the cover body and is located on a side of the fan blade away from the motor.

14. The cooking device according to claim 9, It is characterized in that Also includes: The steam nozzle is arranged on the bottom wall of the pot body and connected with the steam generating assembly.

15. The cooking device according to claim 13, It is characterized in that The side wall of the inner container includes an outward expansion section, and the outward expansion section forms the opening of the inner container; In the buckling direction of the cover body, the cover body includes a first section and a second section, the cross-sectional area of ​​the second section is larger than the cross-sectional area of ​​the first section, and the second section is buckled with the outward expansion section; The heating element is arranged in the first section.

16. The cooking device according to claim 15, It is characterized in that In the buckling direction of the cover body, the cross-sectional area of ​​the first section gradually increases.

17. The cooking device according to claim 13, It is characterized in that The cover body comprises an exhaust port, and the heating element is located between the exhaust port and the inner container.

18. A cooking device according to any one of claims 7 to 17, It is characterized in that The steam generating assembly comprises: liquid storage tank; a pipeline, a first end of which is connected to the liquid storage tank; A steam generator is disposed on the body and communicated with the cooking cavity, and the second end of the pipeline is connected to the steam generator; The pump body is arranged on the pipeline.

Images