Cooking equipment, control method and control device thereof, electronic equipment and storage medium

Abstract

The invention discloses cooking equipment, a control method and device thereof, electronic equipment and a storage medium, and belongs to the field of household appliances. The cooking equipment comprises a heater and a fan, the fan and the heater are used for conveying hot air to a cooking cavity of the cooking equipment, and the control method comprises the steps that the heater is controlled to work, and the fan is controlled to work at a first target rotating speed; and when it is determined that the temperature of the target area of the cooking equipment reaches the first target temperature, the fan is controlled to increase the rotating speed to a second target rotating speed, so that the water loss rate of the food materials is higher than the target speed. According to the control method, the water loss rate of the food materials can be increased, the water loss of the food materials in the middle can be accelerated when the food materials with more water are cooked, such as French fries are fried in air, the food materials on the surface and the food materials in the middle are cooked more uniformly, the taste is more crispy, and the user experience is improved.

Description

Technical Field

[0001] The present application belongs to the field of household appliances, and in particular, relates to a cooking device and a control method and control device thereof, an electronic device, and a storage medium. Background Art

[0002] Generally, cooking equipment with air frying uses a fan to blow hot air to the heating element to make the hot gas flow in the cooking chamber. The speed and temperature of the fan remain unchanged during the cooking process. When cooking ingredients with more moisture, the surface of the ingredients often becomes browned, but the ingredients pressed in the middle still have more moisture, making the ingredients not cooked evenly, not crispy enough, and the cooking effect is poor, affecting the user experience. Summary of the invention

[0003] The present application aims to solve at least one of the technical problems existing in the prior art. To this end, the present application proposes a cooking device and a control method and control device thereof, an electronic device, and a storage medium, which can cook food more evenly, make the food more crispy, and improve the user experience.

[0004] In a first aspect, the present application provides a control method for a cooking device, wherein the cooking device comprises a heater and a fan, wherein the fan and the heater are used to deliver hot air to a cooking cavity of the cooking device, and the control method comprises:

[0005] Controlling the heater to operate, and controlling the fan to operate at a first target speed;

[0006] When it is determined that the temperature of the target area of ​​the cooking device reaches the first target temperature, the fan is controlled to increase the rotation speed to a second target rotation speed so that the moisture loss rate of the food is higher than the target speed.

[0007] According to the control method of the cooking equipment of the present application, the rotation speed of the fan is increased to improve the penetration of hot air and thereby increase the rate of moisture loss of the food. This can achieve the goal of accelerating the loss of moisture in the middle of the food when cooking food with more moisture, such as air-frying French fries, so that the food on the surface and the food inside can be cooked more evenly and have a crispier taste, thereby improving the user experience.

[0008] According to an embodiment of the present application, after controlling the fan to increase the rotation speed to the second target rotation speed, the method includes:

[0009] After the first target time, controlling the fan to reduce its speed to a third target speed;

[0010] After a second target time period, the heater is controlled to be turned off, and the fan is controlled to be turned off.

[0011] According to one embodiment of the present application, the first target rotational speed is equal to the third target rotational speed.

[0012] According to an embodiment of the present application, the second target duration exceeds half of the total cooking duration.

[0013] According to an embodiment of the present application, the control method of the cooking device further includes: during the period of controlling the blower to be at the second target speed, controlling the heater so that the temperature of the target area is within the first target temperature range, and the first target temperature is within the first target temperature range.

[0014] According to an embodiment of the present application, the control method of the cooking device further includes: during the period of controlling the blower to be at the third target speed, controlling the heater so that the temperature of the target area is within the second target temperature range, and the first target temperature is within the second target temperature range.

[0015] According to an embodiment of the present application, the control method of the cooking device further includes: during the period of controlling the blower to be at the third target speed, controlling the heater to raise the temperature of the target area to the third target temperature and keep the target area within the third target temperature range, and the third target temperature is within the third target temperature range.

[0016] According to an embodiment of the present application, the second target speed n2 of the blower satisfies:

[0017] 2500r / min ≤ n2 ≤ 3500r / min.

[0018] According to an embodiment of the present application, the target area is the air outlet of the blower, and the first target temperature T1 satisfies:

[0019] T1 ≥ 180°C.

[0020] In a second aspect, the present application provides a control device for a cooking device. The cooking device includes a heater and a blower. The control device includes:

[0021] A first control module for controlling the heater to operate and controlling the blower to operate at a first target speed;

[0022] A second control module for controlling the blower to increase its speed to a second target speed when it is determined that the temperature of the target area of the cooking device reaches the first target temperature.

[0023] According to the control device of the cooking device of the present application, by setting the first control module and the second control module to control the actions of the heater and the blower, the moisture loss speed of the middle ingredients can be accelerated during cooking, making the cooking of the ingredients on the surface and inside more uniform, the taste more crispy, and improving the user experience.

[0024] In a third aspect, the present application provides a cooking device, including:

[0025] a heater and a blower, where the blower and the heater are configured to deliver hot air to a cooking cavity of the cooking device;

[0026] a control device of the cooking device as described in the second aspect above, where the control device is configured to control the heater and the blower to operate.

[0027] According to the cooking device provided by the embodiments of the present application, by using the control device as described above, the moisture loss rate of the middle ingredients is accelerated during cooking, making the cooking of the ingredients on the surface and inside more uniform, the taste more crispy, and improving the user experience.

[0028] In a fourth aspect, the present application provides an electronic device, including a memory, a processor, and a computer program stored on the memory and executable on the processor, where when the processor executes the computer program, it implements the control method of the cooking device as described in the first aspect above.

[0029] In a fifth aspect, the present application provides a non-transitory computer-readable storage medium, on which a computer program is stored, and when the computer program is executed by a processor, it implements the control method of the cooking device as described in the first aspect above.

[0030] In a sixth aspect, the present application provides a chip, which includes a processor and a communication interface, the communication interface is coupled to the processor, and the processor is configured to run a program or an instruction to implement the control method of the cooking device as described in the first aspect.

[0031] In a seventh aspect, the present application provides a computer program product, including a computer program, and when the computer program is executed by a processor, it implements the control method of the cooking device as described in the first aspect above.

[0032] One or more of the above technical solutions in the embodiments of the present application have at least one of the following technical effects:

[0033] When the temperature of the target area reaches the first target temperature, by increasing the rotational speed of the blower to the second target rotational speed, the moisture loss rate of the middle ingredients is accelerated, making the cooking of the ingredients on the surface and inside more uniform, the taste more crispy, and improving the user experience.

[0034] Further, after the first target duration, by reducing the rotational speed of the blower to the third target rotational speed, the ingredients on the surface are quickly caramelized, the cooking rate is increased, and the crispy taste is improved.

[0035] Furthermore, after the first target duration, the heater is controlled to raise the temperature of the target area to the third target temperature, so as to accelerate the coking rate of the food on the surface, improve the cooking rate, and enhance the user experience.

[0036] Additional aspects and advantages of the present application 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 application. Description of the Drawings

[0037] The above and / or additional aspects and advantages of the present application will become apparent and be readily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0038] Figure 1 is one of the schematic flowcharts of the control method of the cooking device provided by the embodiment of the present application;

[0039] Figure 2 is the relationship diagram between the fan speed and the cooking time in the embodiment of the present application;

[0040] Figure 3 is one of the relationship diagrams between the temperature of the target area and the cooking time in the embodiment of the present application;

[0041] Figure 4 is the second relationship diagram between the temperature of the target area and the cooking time in the embodiment of the present application;

[0042] Figure 5 is the schematic structural diagram of the control device of the cooking device provided by the embodiment of the present application;

[0043] Figure 6 is the schematic structural diagram of the cooking device provided by the embodiment of the present application;

[0044] Figure 7 is the second schematic flowchart of the control method of the cooking device provided by the embodiment of the present application;

[0045] Figure 8 is the third schematic flowchart of the control method of the cooking device provided by the embodiment of the present application;

[0046] Figure 9 is the schematic structural diagram of the electronic device provided by the embodiment of the present application.

[0047] Reference Signs:

[0048] Cooking device 600, housing 610, inner pot body 611, lid body 620, frying basket 630, heater 640, fan 650, motor 651, fan blade 652, temperature sensor 660. Detailed Description of the Embodiments

[0049] Next, the technical solutions in the embodiments of the present application will be clearly described in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art belong to the scope of protection of the present application.

[0050] The terms "first", "second", etc. in the specification and claims of the present application are used to distinguish similar objects, rather than to describe a specific order or sequence. It should be understood that such data can be interchanged under appropriate circumstances so that the embodiments of the present application can be implemented in an order other than those illustrated or described herein, and the objects distinguished by "first", "second", etc. are generally of the same category, and do not limit the number of objects. For example, the first object can be one or multiple. In addition, "and / or" in the specification and claims means at least one of the connected objects, and the character " / " generally means an "or" relationship between the associated objects before and after.

[0051] Generally, for cooking devices with air frying, hot air is blown by a blower towards a heating element to make the hot gas flow in the cooking cavity. The rotational speed of the blower and the temperature remain unchanged during the cooking process. When cooking ingredients with more moisture, it often occurs that the surface ingredients are already scorched, but the ingredients in the middle still have more moisture, resulting in uneven cooking of the ingredients, a less crispy texture, poor cooking effects, and affecting the user experience.

[0052] Next, in conjunction with the accompanying drawings, the cooking device, its control method and control device, electronic device, and storage medium provided by the embodiments of the present application will be described in detail through specific embodiments and their application scenarios.

[0053] Among them, the control method of the cooking device can be applied to a terminal, and specifically can be executed by hardware or software in the terminal. The terminal includes, but is not limited to, electrical appliances such as air fryers, air fry ovens, microwave ovens with air frying functions, or microwave steam convection ovens that use hot air to cook ingredients.

[0054] The control method of the cooking device provided by the embodiments of the present application, the execution subject of the control method of the cooking device can be an electronic device or a functional module or functional entity in the electronic device that can implement the control method of the cooking device. The electronic devices mentioned in the embodiments of the present application include, but are not limited to, electrical appliances such as air fryers, air fry ovens, microwave ovens with air frying functions, or microwave steam convection ovens that use hot air to cook ingredients. Here, taking the electronic device as the execution subject as an example, the control method of the cooking device provided by the embodiments of the present application will be described.

[0055] The embodiments of the present application also provide a cooking device 600, such as Figure 6As shown in the figure, the cooking device 600 includes a housing 610, a lid 620, a frying basket 630, a heater 640, and a blower 650. The lid 620 is disposed on the top of the housing 610. The housing 610 has an installation cavity for accommodating the frying basket 630, the heater 640, and the blower 650. A cooking cavity can be formed in the frying basket 630 for placing food.

[0056] The heater 640 is installed on one side of the frying basket 630. The number of heaters 640 can be set according to actual needs. Among them, the heater 640 can be an electric heating tube, an electric heating plate, an electric heating film, or other devices that can be used as the heater 640 to heat food. This application does not make any limitations in this regard.

[0057] The blower 650 can be installed in the installation cavity and on one side of the frying basket 630 for circulating air flow inside and outside the frying basket 630. The blower 650 can include a motor 651 and a fan blade 652. The fan blade 652 is installed on the drive shaft of the motor 651. The motor 651 can be a DC or AC motor 651. The motor 651 can be a variable-speed motor 651.

[0058] In some embodiments, the cooking device 600 may further include an inner pot body 611. The inner pot body 611 is installed in the installation cavity. The frying basket 630, the heater 640, and the fan blade 652 can be disposed inside the inner pot body 611. The inner pot body 611 can play a role in heat insulation. The heater 640 can be disposed at the bottom of the frying basket 630. The blower 650 is installed under the frying basket 630, and the fan blade 652 is located inside the heater 640. Ventilation holes are provided at the bottom of the frying basket 630. The rotation of the fan blade 652 drives the air flow to diffuse to the periphery, drives the heat of the heater 640, and flows into the frying basket 630 along the gap between the inner wall of the inner pot body 611 and the frying basket 630, realizing the cooking of the food ingredients. The air in the frying basket 630 flows back to the central position of the fan blade 652 through the ventilation holes.

[0059] In some embodiments, the cooking device further includes a temperature sensor 660 for detecting the temperature of the target area. In one example, the temperature sensor 660 can be disposed between the fan blade 652 of the blower 650 and the heater 640 for detecting the temperature at the air outlet position of the blower 650. In other examples, the temperature sensor 660 can also be disposed on the lid 620 for detecting the temperature in the cooking cavity.

[0060] The control device can be electrically connected to the heater 640, the motor 651, and the temperature sensor 660. The control device can read the temperature data of the temperature sensor 660 to obtain the temperature of the target area.

[0061] As Figures 1 to 3As shown, according to some embodiments of the present application, the control method of the cooking device 600 includes: step 110 and step 120.

[0062] Step 110, control the heater 640 to work, and control the blower 650 to work at the first target speed n1;

[0063] In step 110, as Figure 2 and Figure 3 After receiving the start instruction, the cooking device 600 enters the first stage of cooking. The first stage can be a temperature-rising stage. Control the heater 640 to start working to raise the temperature. The first target speed n1 of the blower 650 is also the speed of the blower 650 in the first stage when the cooking appliance starts cooking. Use the blower 650 to convey the heat of the heater 640 to the cooking cavity of the cooking device 600 and start preheating the cooking cavity.

[0064] Step 120, when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, control the blower 650 to increase the speed to the second target speed n2 so that the water loss rate of the food is higher than the target speed.

[0065] In step 120, the target area of the cooking device 600 can be the cooking cavity area of the cooking device 600, or the air outlet area of the blower 650, or the air return area of the blower 650, etc., which is not limited here.

[0066] The first target temperature T1 is also the temperature sufficient to cook the food after the heater 640 works. T1 can be a calibrated control temperature. Based on different selections of the target area, the value of T1 can be different. For example, the value of T1 when the target area is the air outlet of the blower 650 is lower than the value of T1 when the target area is the central area of the frying basket 630.

[0067] As Figure 2 and Figure 3 After it is determined that the target area reaches the first target temperature T1, the cooking device 600 enters the second stage of cooking. Control the blower 650 to increase the speed to the second target speed n2. The second target speed n2 is higher than the first target speed n1. Immediately increase the speed of the blower 650 after reaching the first target temperature T1, which can increase the flow rate of the hot air flowing through the food and increase the penetration of the hot air, and can take away the water on the surface and inside of the food, so that the overall water loss rate of the food is higher than the target speed. In this case of the water loss rate, the water inside the food can be quickly taken away at the initial stage of cooking, making the taste of the food more crispy.

[0068] According to the control method of the embodiments of the present application, by increasing the rotational speed of the blower to enhance the penetration of the hot air, the water loss rate of the food ingredients is increased, so as to accelerate the water loss of the ingredients in the middle when cooking ingredients with more water, such as air-fried French fries, making the cooking of the ingredients on the surface and the ingredients inside more uniform, the taste more crispy, and improving the user experience.

[0069] According to some embodiments of the present application, after controlling the blower 650 to increase the rotational speed to the second target rotational speed n2 in step 120, the control method of the cooking device 600 may include: step 130 and step 140.

[0070] Step 130: After the first target duration t1, control the blower 650 to decrease the rotational speed to the third target rotational speed n3;

[0071] In this embodiment, as Figure 2 shown, the first target duration t1 may be the duration of the second stage of cooking. After the rotational speed of the blower 650 is increased to the second target rotational speed n2, the first target duration t1 is maintained, so that the water in the ingredients at the middle position is fully lost, enhancing the crispy taste.

[0072] In step 130, as Figure 2 and Figure 3 shown, after the first target duration t1, the cooking enters the third stage, and control the blower 650 to decrease the rotational speed to the third target rotational speed n3. The third target rotational speed n3 is lower than the second target rotational speed n2, reducing the penetration of the hot air, so as to focus on the cooking of the ingredients at the surface position, making the surface of the ingredients charred and ensuring the crispy taste of the ingredients.

[0073] Step 140: After the second target duration t2, control the heater 640 to turn off and control the blower 650 to turn off.

[0074] In step 140, as Figure 2 and Figure 3 shown, the second target duration t2 may be the duration of the third stage. After the second target duration t2, control the heater 640 and the blower 650 to turn off, ending the cooking. Make the water loss degree of the ingredients at the middle position and the ingredients at the surface position similar, the cooking more uniform, enhance the overall crispy taste of the ingredients, and improve the user experience.

[0075] According to some embodiments of the present application, as Figure 2 shown, the first target rotational speed n1 may be equal to the third target rotational speed n3.

[0076] In the first stage of cooking, the blower 650 rotates at the first target speed n1 to preheat the cooking cavity. The requirement for the preheating speed is not high. In the third stage of cooking, the blower 650 rotates at the third target speed n3 to bake and char the ingredients on the surface. The demand for the wind speed is also not high. By setting the first target speed n1 equal to the third target speed n3, the complexity of control can be reduced and the control logic can be simplified.

[0077] In some embodiments, the first target speed n1 can be 700r / min ≤ n1 ≤ 2000r / min, and the third target speed n3 can be 700r / min ≤ n3 ≤ 2000r / min. In this way, specific speed control can be achieved.

[0078] Specifically, the value range of the first target speed n1 is [700r / min, 2000r / min]. Specifically, the first target speed n1 can be 800r / min, 1000r / min, 1200r / min, 1400r / min, 1600r / min, 1800r / min or other values between 700r / min and 2000r / min.

[0079] Specifically, the value range of the third target speed n3 is [700r / min, 2000r / min]. Specifically, the third target speed n3 can be 800r / min, 1000r / min, 1200r / min, 1400r / min, 1600r / min, 1800r / min or other values between 700r / min and 2000r / min.

[0080] It can be understood that in some embodiments, the first target speed n1 and the third target speed n3 can be the same. In other embodiments, to achieve the charring of the surface ingredients in the third stage, the third target speed n3 can be adjusted by itself to achieve a better cooking effect. There is no fixed size relationship between the third target speed n3 and the first target speed n1.

[0081] According to some embodiments of the present application, the second target speed n2 of the blower 650 satisfies: 2500r / min ≤ n2 ≤ 3500r / min. To facilitate the specific control of the speed of the blower 650.

[0082] Specifically, the value range of the second target speed n2 is [2500r / min, 3500r / min]. Specifically, the second target speed n2 can be 3000r / min, 3100r / min, 3200r / min, 3300r / min, 3400r / min, 3500r / min or other values between 2500r / min and 3500r / min.

[0083] According to some embodiments of the present application, as Figures 2 to 4 shown, the second target duration t2 can exceed half of the total cooking duration.

[0084] In this embodiment, the second target duration t2, that is, the cooking duration of the third stage, exceeds half of the total cooking duration to achieve sufficient caramelization of the ingredients located at the surface position.

[0085] Moreover, making the second stage of cooking in the first half of the total cooking duration can quickly remove the moisture in the ingredients located at the middle position when the ingredients have not been caramelized at the initial stage of cooking, prevent the ingredients located at the surface from being over-caramelized, and improve the overall taste of the ingredients.

[0086] According to some embodiments of the present application, the control method of the cooking device 600 further includes:

[0087] Step 121, as Figure 2 and Figure 3 shown, during the period when the blower 650 is controlled to be at the second target speed n2, control the heater 640 so that the temperature of the target area is within the first target temperature range, and the first target temperature T1 is within the first target temperature range.

[0088] In this embodiment, the first target temperature range is a temperature range in which the ingredients can be effectively cooked. Within the first target temperature range, the moisture in the ingredients located at the middle position can be quickly removed, and the crispness of the ingredients can be improved. By controlling the first target temperature T1 within the first target temperature range, the cooking effect can be improved.

[0089] According to some embodiments of the present application, the target area can be the air outlet of the blower 650, and the first target temperature T1 can satisfy: T1≥180°C. To achieve specific control of the temperature.

[0090] Specifically, the first target temperature T1 can be 180°C, 185°C, 190°C, 195°C or 200°C.

[0091] Among them, the first target temperature range can be T1±△T1, and △T1 can take various values. For example, △T1≤5°C. Taking T1 = 180°C and △T1 = 2°C as an example, the first target temperature range can be [178°C, 182°C].

[0092] According to some embodiments of the present application, the control method of the cooking device 600 further includes:

[0093] Step 131, as Figure 3As shown, during the period when the blower 650 is controlled to be at the third target speed n3, the heater 640 is controlled to keep the temperature of the target area within the second target temperature range, and the first target temperature T1 is within the second target temperature range.

[0094] In this embodiment, during the period when the blower 650 is controlled to be at the third target speed n3, that is, during the third stage of cooking, the heater 640 is controlled to keep the temperature of the target area within the second target temperature range, so that during the third stage of cooking, the ingredients can be cooked until done, and the moisture of the ingredients located at the surface position can be removed to achieve the caramelization of the ingredients and ensure the crispy texture of the ingredients. Among them, the first target temperature T1 is within the second target temperature range.

[0095] Specifically, the first target temperature T1 can be within the second target temperature range. The second target temperature range can be T1±△T2, and △T2 can take various values, such as △T2≤5°C. Taking T1 = 180°C and △T2 = 1°C as an example, the second target temperature range can be [179°C, 181°C].

[0096] According to some embodiments of the present application, the control method of the cooking device 600 further includes:

[0097] Step 131, as Figure 4 shown, during the period when the blower 650 is controlled to be at the third target speed n3, the heater 640 is controlled to raise the temperature of the target area to the third target temperature T3 and keep the target area within the third target temperature range. The third target temperature T3 is within the third target temperature range.

[0098] In this embodiment, during the period when the blower 650 is controlled to be at the third target speed n3, that is, during the third stage of cooking. The heater 640 can be controlled to increase the power to raise the temperature of the target area to the third target temperature T3. The third target temperature T3 can be greater than the first target temperature T1, and keep the target area within the third target temperature range. By increasing the cooking temperature during the third stage of cooking, the cooking speed can be increased, the caramelization speed and effect of the surface of the ingredients can be better, and the crispy texture can be improved.

[0099] Specifically, the third target temperature T3 is greater than the first target temperature T1. The third target temperature T3 can take various values, such as T3≥220°C, and T3 can be 220°C, 225°C, 230°C, 235°C or 240°C, etc.

[0100] Specifically, the third target temperature T3 can be within the third target temperature range. The third target temperature range can be T3±△T3, and △T3 can take various values, such as △T3≤5°C. Taking T3 = 220°C and △T3 = 5°C as an example, the third target temperature range can be [215°C, 225°C].

[0101] In the control method of the cooking device 600 provided by the embodiment of the present application, the execution subject can be the control device 500 of the cooking device. In the embodiment of the present application, taking the control device 500 of the cooking device executing the control method of the cooking device 600 as an example, the control device 500 of the cooking device provided by the embodiment of the present application is described.

[0102] The embodiment of the present application also provides a control device 500 of a cooking device.

[0103] As Figure 5 shown, the control device 500 of the cooking device includes: a first control module 510 and a second control module 520.

[0104] The first control module 510 is used to control the heater 640 to work and control the blower 650 to work at a first target speed n1; the second control module 520 is used to control the blower 650 to increase the speed to a second target speed n2 when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1.

[0105] According to the control device 500 of the cooking device provided by the embodiment of the present application, by setting the first control module 510 and the second control module 520 to control the actions of the heater 640 and the blower 650, the moisture loss speed of the middle ingredients can be accelerated during cooking, making the cooking of the ingredients on the surface and inside more uniform, the taste more crispy, and the user experience improved.

[0106] In some embodiments, as Figure 5 shown, the control device 500 of the cooking device may further include a third control module and a fourth control module.

[0107] The third control module is used to control the blower 650 to reduce the speed to a third target speed n3 after a first target time t1; the fourth control module is used to control the heater 640 to turn off and control the blower 650 to turn off after a second target time t2.

[0108] In some embodiments, the third control module may further be used to control the third target speed n3 to be equal to the first target speed n1.

[0109] In some embodiments, the fourth control module may further be used to control the second target time t2 to exceed half of the total cooking time.

[0110] In some embodiments, the second control module 520 may further be used to control the heater 640 during the period when the blower 650 is at the second target speed n2 so that the temperature of the target area is within a first target temperature range, and the first target temperature T1 is within the first target temperature range.

[0111] In some embodiments, the third control module may further be configured to control the heater 640 during the period when the blower 650 is at the third target speed n3, so that the temperature of the target area is within the second target temperature range, and the first target temperature T1 is within the second target temperature range.

[0112] In some embodiments, the third control module may further be configured to control the heater 640 during the period when the blower 650 is at the third target speed n3, so that the target area is heated up to the third target temperature T3 and the target area is within the third target temperature range, and the third target temperature T3 is within the third target temperature range.

[0113] In some embodiments, the second control module 520 may be configured to control the second target speed n2 of the blower 650 to satisfy: 2500 r / min ≤ n2 ≤ 3500 r / min.

[0114] In some embodiments, the target area is the air outlet of the blower 650, and the first target temperature T1 satisfies: T1 ≥ 180 °C.

[0115] In the control device 500 of the above cooking device, it is possible to accelerate the water loss rate of the middle ingredients during cooking, make the cooking of the ingredients on the surface and inside more uniform, the taste more crispy, and improve the user experience.

[0116] Please refer to Figure 7 , according to an embodiment of the present application, the control method of the cooking device 600 includes: Step 701 to Step 707.

[0117] Step 701, input an air fry function start instruction;

[0118] Step 702, control the heater 640 to work, and control the blower 650 to work at the first speed n1 to deliver the heat dissipated by the heater 640 to the cooking cavity for heating, where 700 r / min ≤ n1 ≤ 2000 r / min;

[0119] Step 703, obtain the temperature T of the target area;

[0120] Step 704, determine whether the temperature of the target area reaches the first target temperature T1, T1 ≥ 200 °C;

[0121] Step 705, when it is determined that the temperature of the target area reaches the first target temperature T1, control the blower 650 to increase the speed and work at the second speed n2, and maintain the second target time t2, where 2500 r / min ≤ n2 ≤ 3500 r / min;

[0122] It should be noted that in step 705, the heater 640 is controlled to operate so that the temperature of the target area is maintained within the first target temperature range. The first target temperature T1 is within the first target temperature range, and the rotation speed of the blower 650 is increased to accelerate the evaporation of the moisture of the food material.

[0123] Step 706: Control the blower 650 to operate at a third rotation speed n3 and maintain for a third target time t3, where 700 r / min ≤ n3 ≤ 2000 r / min. By reducing the wind speed, the surface of the food material is caramelized.

[0124] Step 707: When the air frying stage ends, control the heater 640 and the blower 650 to stop operating.

[0125] Cooking is completed.

[0126] Please refer to Figure 8 , according to an embodiment of the present application, the control method of the cooking device 600 includes: steps 801 to 807.

[0127] Step 801: Input an air frying function start instruction.

[0128] Step 802: Control the heater 640 to operate, and control the blower 650 to operate at a first rotation speed n1 to transfer the heat dissipated by the heater 640 into the cooking cavity for heating, where 700 r / min ≤ n1 ≤ 2000 r / min.

[0129] Step 803: Obtain the temperature T of the target area.

[0130] Step 804: Determine whether the temperature of the target area reaches the first target temperature T1, where T1 ≥ 200 °C.

[0131] Step 805: When it is determined that the temperature of the target area reaches the first target temperature T1, control the blower 650 to increase the rotation speed to operate at a second rotation speed n2 and maintain for a second target time t2, where 2500 r / min ≤ n2 ≤ 3500 r / min.

[0132] It should be noted that in step 805, the heater 640 is controlled to operate so that the temperature of the target area is maintained within the first target temperature range. The first target temperature T1 is within the first target temperature range, and the rotation speed of the blower 650 is increased to accelerate the evaporation of the moisture of the food material.

[0133] Step 806: Control the heater 640 to increase the power so that the temperature of the target area reaches the third target temperature T3. Control the blower 650 to operate at a reduced speed of the third speed n3 for a third target time t3, where 700 r / min ≤ n3 ≤ 2000 r / min and T3 ≥ 220°C. By reducing the wind speed, the temperature is increased to accelerate the surface coking speed of the food ingredients.

[0134] It should be noted that in step 806, control the heater 640 to operate so that the temperature of the target area is maintained within the third target temperature range, and the third target temperature T3 is within the third target temperature range.

[0135] Step 807: When the air frying stage ends, control the heater 640 and the blower 650 to stop working.

[0136] Cooking is completed.

[0137] The control device 500 of the cooking device in the embodiments of the present application can be an electronic device or a component in an electronic device, such as an integrated circuit or a chip. The electronic device can be a terminal or other devices other than the terminal. Exemplarily, the electronic device can be an air fryer, an air fry oven, a microwave oven with an air fry function, or a microwave steam oven integrated machine, etc., which are electrical appliances that use hot air to cook food ingredients. The embodiments of the present application do not make specific limitations.

[0138] The control device 500 of the cooking device provided by the embodiments of the present application can implement Figure 1 each process implemented by the method embodiments. To avoid repetition, it will not be elaborated here.

[0139] In some embodiments, as Figure 9 shown, the embodiments of the present application further provide an electronic device 900, including a processor 901, a memory 902, and a computer program stored on the memory 902 and executable on the processor 901. When the program is executed by the processor 901, it implements each process of the control method embodiment of the above cooking device 600 and can achieve the same technical effects. To avoid repetition, it will not be elaborated here.

[0140] It should be noted that the electronic device in the embodiments of the present application includes the above-mentioned mobile electronic devices and non-mobile electronic devices.

[0141] The embodiments of the present application further provide a non-transitory computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, it implements each process of the control method embodiment of the above cooking device and can achieve the same technical effects. To avoid repetition, it will not be elaborated here.

[0142] Among them, the processor is the processor in the electronic device described in the above embodiments. The readable storage medium includes computer-readable storage media such as computer read-only memory ROM, random access memory RAM, magnetic disks, or optical discs.

[0143] An embodiment of the present application further provides a computer program product, including a computer program, which when executed by a processor implements the control method of the above cooking device.

[0144] Among them, the processor is the processor in the electronic device described in the above embodiments. The readable storage medium includes computer-readable storage media such as computer read-only memory ROM, random access memory RAM, magnetic disks, or optical discs.

[0145] Another embodiment of the present application provides a chip, which includes a processor and a communication interface. The communication interface is coupled to the processor. The processor is used to run programs or instructions to implement each process of the control method embodiment of the above cooking device and can achieve the same technical effects. To avoid repetition, it will not be elaborated here.

[0146] It should be understood that the chip mentioned in the embodiments of the present application may also be referred to as a system-on-chip, system chip, chip system, or system-on-chip.

[0147] It should be noted that in this article, the term "comprising", "including" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not expressly listed, or also includes elements inherent to such process, method, article or device. Without further limitation, an element defined by the statement "including a..." does not exclude the existence of additional identical elements in the process, method, article or device including that element. In addition, it should be pointed out that the scope of the methods and devices in the embodiments of the present application is not limited to performing functions in the order shown or discussed, and may also include performing functions in a substantially simultaneous manner or in a reverse order according to the functions involved. For example, the methods described may be performed in an order different from that described, and various steps may be added, omitted, or combined. Additionally, the features described with reference to certain examples may be combined in other examples.

[0148] Through the description of the above embodiments, those skilled in the art can clearly understand that the above-described embodiment methods can be implemented by means of software plus a necessary general hardware platform. Of course, they can also be implemented by hardware, but in many cases, the former is a better implementation method. Based on such an understanding, the technical solution of the present application, in essence, or the part that contributes to the prior art, can be embodied in the form of a computer software product. This computer software product is stored in a storage medium (such as ROM / RAM, magnetic disk, optical disk) and includes several instructions for causing a terminal (which can be a mobile phone, computer, server, or network device, etc.) to execute the methods described in various embodiments of the present application.

[0149] The embodiments of the present application have been described above in conjunction with the accompanying drawings. However, the present application is not limited to the above specific implementation manners. The above specific implementation manners are merely illustrative and not restrictive. Under the inspiration of the present application, those of ordinary skill in the art can also make many forms without departing from the purpose of the present application and the scope protected by the claims, and all of them fall within the protection scope of the present application.

[0150] In the description of this specification, the description of reference terms such as "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples", 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 application. In this specification, the schematic descriptions 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.

[0151] Although the embodiments of the present application have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and purposes of the present application. The scope of the present application is defined by the claims and their equivalents.

Claims

1. A control method for a cooking device, characterized in that, The cooking device includes a heater and a blower, and the blower and the heater are configured to deliver hot air to a cooking chamber of the cooking device. The control method includes: Controlling the heater to operate and controlling the blower to operate at a first target speed; When it is determined that the temperature of a target area of the cooking device reaches a first target temperature, controlling the blower to increase its speed to a second target speed so that the moisture loss rate of the food material is higher than a target speed.

2. The control method of the cooking device according to claim 1, characterized in that After controlling the blower to increase its speed to the second target speed, the method includes: After a first target duration, controlling the blower to decrease its speed to a third target speed; After a second target duration, controlling the heater to turn off and controlling the blower to turn off.

3. The control method of the cooking device according to claim 2, characterized in that, The first target speed is equal to the third target speed.

4. The control method of the cooking device according to claim 2, characterized in that The second target duration exceeds half of the total cooking duration.

5. The control method of the cooking device according to claim 2, characterized in that, It further includes: During the period when the blower is at the second target speed, controlling the heater so that the temperature of the target area is within a first target temperature range, and the first target temperature is within the first target temperature range.

6. The control method of the cooking device according to claim 5, characterized in that, It further includes: During the period when the blower is at the third target speed, controlling the heater so that the temperature of the target area is within a second target temperature range, and the first target temperature is within the second target temperature range.

7. The control method of the cooking device according to claim 5, wherein, It further includes: During the period when the blower is at the third target speed, controlling the heater to raise the temperature of the target area to a third target temperature and keep the target area within the third target temperature range, and the third target temperature is within the third target temperature range.

8. The control method of the cooking device according to any one of claims 1-7, characterized in that, The second target speed n2 of the blower satisfies: 2500 r / min ≤ n2 ≤ 3500 r / min.

9. The control method of the cooking device according to any one of claims 1-7, characterized in that, The target area is the air outlet of the blower, and the first target temperature T1 satisfies: T1≥180℃。 10. A control device for a cooking appliance, characterized in that, The cooking device includes a heater and a blower, and the control device includes: A first control module for controlling the heater to operate and controlling the blower to operate at a first target speed; A second control module for controlling the blower to increase its speed to a second target speed when it is determined that the temperature of a target area of the cooking device reaches a first target temperature.

11. A cooking device, characterized in that, It includes: A heater and a blower, and the blower and the heater are configured to deliver hot air to a cooking chamber of the cooking device; The control device of the cooking device according to claim 10, and the control device is configured to control the heater and the blower to operate.

12. An electronic device, comprising a memory, a processor, and a computer program stored on the memory and executable on the processor, characterized in that, When the processor executes the program, it implements the control method of the cooking device according to any one of claims 1-9.

13. A storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the control method of the cooking device according to any one of claims 1-9.

14. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by the processor, it implements the control method of the cooking device according to any one of claims 1-9.

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