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 rotating speed n1; under the condition that it is determined that the temperature of the target area of the cooking equipment reaches the first target temperature T1, the draught fan is controlled to work at the second rotating speed n2, and the second rotating speed n2 is suitable for making the water loss rate of the food materials lower than the target speed; after the first target duration t1, the fan is controlled to work at a third rotating speed n3; wherein n1 is greater than n2, and n3 is greater than n2. According to the control method, the rapid water locking function is achieved in the cooking process of the food materials, loss of water in the food materials in the cooking process can be reduced, the interior of the food materials is fresh and tender and cannot be too dry, the eating taste of food is improved, and the cooking experience of a user is improved.

Description

Technical Field

[0001] This application belongs to the field of household appliances, and particularly relates to a cooking device, its control method, control device, electronic device, and storage medium. Background Art

[0002] Generally, for a cooking device with air frying, in order to ensure the uniformity of air frying, its fan generally rotates at a fixed high speed, driving the gas in the cooking cavity to flow rapidly. However, this will cause the moisture in the food ingredients to be lost too quickly, and the food ingredients will become dry and firewood-like. Summary of the Invention

[0003] This application aims to solve at least one of the technical problems existing in the prior art. For this purpose, this application provides a cooking device, its control method, control device, electronic device, and storage medium to reduce the loss of moisture in the food ingredients during cooking, keep the interior of the food ingredients tender, not overly dry and firewood-like, improve the edible taste of the food, and enhance the user's cooking experience.

[0004] In a first aspect, this application provides a control method for a cooking device. The cooking device includes a heater and a blower. The blower and the heater are used to deliver hot air to the cooking cavity of the cooking device. The control method includes:

[0005] Controlling the heater to operate and controlling the blower to operate at a first rotational speed n1;

[0006] When it is determined that the temperature of the target area of the cooking device reaches a first target temperature T1, controlling the blower to operate at a second rotational speed n2, and the second rotational speed n2 is suitable for making the moisture loss rate of the food ingredients lower than the target speed;

[0007] After a first target duration t1, controlling the blower to operate at a third rotational speed n3;

[0008] Wherein, n1 > n2, n3 > n2.

[0009] According to the control method of the cooking device of this application, it has a water-locking function during the cooking process of the food ingredients, can reduce the loss of moisture in the food ingredients during cooking, keep the interior of the food ingredients tender, not overly dry and firewood-like, improve the edible taste of the food, and enhance the user's cooking experience.

[0010] According to an embodiment of this application, after controlling the blower to operate at the third rotational speed n3, the method further includes:

[0011] After a second target duration t2, the cooking ends, wherein the second target duration t2 is greater than half of the total cooking duration.

[0012] According to an embodiment of this application, the first rotational speed n1, the second rotational speed n2, and the third rotational speed n3 satisfy:

[0013] 2500 r / min ≤ n1 ≤ 3500 r / min, 1000 r / min ≤ n2 ≤ 2000 r / min, 2500 r / min ≤ n3 ≤ 3500 r / min.

[0014] According to an embodiment of the present application, the target area is the cooking cavity, and the first target temperature T1 satisfies:

[0015] 190°C ≤ T1 ≤ 210°C.

[0016] In a second aspect, the present application provides a control method for a cooking device. The cooking device includes a heater and a blower. The blower and the heater are used to convey hot air to the cooking cavity of the cooking device. The control method includes:

[0017] Controlling the heater to operate and controlling the blower to operate at a first rotational speed n1;

[0018] When it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, controlling the heater to operate to make the temperature of the target area of the cooking device reach a second target temperature T2, and controlling the blower to operate at a second rotational speed n2. The second target temperature T2 is higher than the first target temperature T1 and is suitable for coloring the food materials within a second time period; the second rotational speed n2 is suitable for making the water loss rate of the food materials lower than the target speed;

[0019] After a third target time period t3, controlling the blower to operate at a third rotational speed n3;

[0020] Wherein, n1 > n2, n3 > n2.

[0021] According to the control method of the cooking device of the present application, it has a water-locking function and a high-temperature coloring function during the cooking process of the food materials, can reduce the loss of water inside the food materials during the cooking process, the inside of the food materials is tender and not overly dry, improves the edible taste of the food, and can quickly color the food materials during the cooking process, enhance the color of the food materials, improve the appetite, and enhance the cooking experience of the user.

[0022] According to an embodiment of the present application, the control method of the cooking device further includes:

[0023] During the period when the blower operates at the first rotational speed n1, controlling the heater to operate to make the temperature of the target area reach the first target temperature T1;

[0024] During the period when the blower operates at the second rotational speed n2, controlling the heater to operate to make the temperature of the target area reach the second target temperature T2;

[0025] During the operation of the blower at the third rotational speed n3, control the heater to operate so that the temperature of the target area reaches the third target temperature T3;

[0026] Wherein, T1 < T2, T3 < T2.

[0027] According to an embodiment of the present application, when it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, controlling the heater to operate so that the temperature of the target area of the cooking device reaches the second target temperature T2 includes:

[0028] When it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, control the heater to operate so that the temperature of the target area is maintained within the first target temperature range, wherein the first target temperature T1 is within the first target temperature range;

[0029] When it is determined that the temperature of the target area is maintained within the first target temperature range for the fourth target duration t4, control the heater to increase the heating power so that the temperature of the target area of the cooking device rises to the second target temperature T2.

[0030] According to an embodiment of the present application, when it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, controlling the heater to operate so that the temperature of the target area of the cooking device reaches the second target temperature T2 includes:

[0031] When it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, control the heater to increase the heating power so that the target area continues to heat up to the second target temperature T2;

[0032] When it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, control the blower to operate at the second rotational speed n2.

[0033] According to an embodiment of the present application, the target area is the cooking cavity, and the first target temperature T1, the second target temperature T2, and the third target temperature T3 satisfy:

[0034] 190°C ≤ T1 ≤ 210°C, 210°C ≤ T2 ≤ 230°C, 190°C ≤ T3 ≤ 210°C.

[0035] According to an embodiment of the present application, the first rotational speed n1, the second rotational speed n2, and the third rotational speed n3 satisfy:

[0036] 2500 r / min ≤ n1 ≤ 3500 r / min, 1000 r / min ≤ n2 ≤ 2000 r / min, 2500 r / min ≤ n3 ≤ 3500 r / min.

[0037] In a third aspect, the present application provides a control device for a cooking appliance. The cooking appliance includes a heater and a blower. The control device includes:

[0038] A first control module, configured to control the heater to operate and control the blower to operate at a first rotational speed n1;

[0039] A second control module, configured to control the blower to operate at a second rotational speed n2 when it is determined that the temperature of the target area of the cooking appliance reaches a first target temperature T1, so that the water loss rate of the food material is lower than the target speed;

[0040] A third control module, configured to control the blower to operate at a third rotational speed n3 after a first target duration t1;

[0041] wherein, n1 > n2, n3 > n2; or,

[0042] The control device includes:

[0043] A first control module, configured to control the heater to operate and control the blower to operate at a first rotational speed n1;

[0044] A second control module, configured to control the blower to operate at a second rotational speed n2 when it is determined that the temperature of the target area of the cooking appliance reaches a preset temperature, so that the food material is colored within a second duration;

[0045] A third control module, configured to control the blower to operate at a third rotational speed n3 after a third target duration t3;

[0046] wherein, n1 > n2, n3 > n2.

[0047] According to the control device of the cooking appliance of the present application, by setting the first control module, the second control module and the third control module to control the actions of the heater and the blower, the loss of moisture in the food material during the cooking process can be reduced, the interior of the food material is tender and not overly dry, the edible texture of the food is improved, and the food material can be quickly colored, improving the visual appearance of the food material after cooking and enhancing the user's cooking experience.

[0048] In a fourth aspect, the present application provides a cooking appliance, including:

[0049] A heater and a blower, the blower and the heater are configured to deliver hot air to the cooking cavity of the cooking appliance;

[0050] The control device of the cooking device as described in the second aspect above, the control device is used to control the heater and the blower to work.

[0051] According to the cooking device provided by the embodiment of the present application, by using the control device as described above, the cooking device can reduce the loss of moisture in the ingredients during cooking, the inside of the ingredients is tender and not overly dry, improving the edible taste of the food and enhancing the user's cooking experience.

[0052] In a fifth 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. When the processor executes the computer program, it implements the control method of the cooking device as described in the first aspect above.

[0053] In a sixth aspect, the present application provides 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 the control method of the cooking device as described in the first aspect above.

[0054] In a seventh aspect, the present application provides a chip, the chip includes a processor and a communication interface, the communication interface is coupled to the processor, and the processor is used to run programs or instructions to implement the control method of the cooking device as described in the first aspect.

[0055] In an eighth aspect, the present application provides a computer program product, including a computer program. 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.

[0056] One or more of the above technical solutions in the embodiments of the present application have at least one of the following technical effects:

[0057] Reduce the loss of moisture in the ingredients during cooking, the inside of the ingredients is tender and not overly dry, improving the edible taste of the food.

[0058] Furthermore, the coloring effect on the surface of the food is good, improving the quality of the dish and helping to enhance the user's appetite.

[0059] The additional aspects and advantages of the present application will be partially given in the following description, partially become obvious from the following description, or be understood through the practice of the present application. Description of the Drawings

[0060] The above and / or additional aspects and advantages of the present application will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, where:

[0061] Figure 1 is one of the flow schematic diagrams of the control method of the cooking device provided by the embodiment of the present application;

[0062] Figure 2 is one of the diagrams showing the relationship between rotational speed, temperature and cooking time in an embodiment of the present application;

[0063] Figure 3 is the second schematic flow chart of the control method of the cooking device provided in an embodiment of the present application;

[0064] Figure 4 is the second diagram showing the relationship between rotational speed, temperature and cooking time in an embodiment of the present application;

[0065] Figure 5 is the third diagram showing the relationship between rotational speed, temperature and cooking time in an embodiment of the present application;

[0066] Figure 6 is the schematic structural diagram of the control device of the cooking device provided in an embodiment of the present application;

[0067] Figure 7 is the schematic structural diagram of the cooking device provided in an embodiment of the present application;

[0068] Figure 8 is the second schematic flow chart of the control method of the cooking device provided in an embodiment of the present application;

[0069] Figure 9 is the third schematic flow chart of the control method of the cooking device provided in an embodiment of the present application;

[0070] Figure 10 is the fourth schematic flow chart of the control method of the cooking device provided in an embodiment of the present application;

[0071] Figure 11 is the schematic structural diagram of the electronic device provided in an embodiment of the present application.

[0072] Reference numerals:

[0073] Cooking device 600, housing 610, inner pot body 611, lid body 620, frying basket 630, heater 640, blower 650, temperature sensor 660. Detailed implementation manners

[0074] 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 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.

[0075] The terms "first", "second", etc. in the specification and claims of the present application are used to distinguish similar objects, and are not used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable under appropriate circumstances, so that the embodiments of the present application can be implemented in an order other than those illustrated or described here, and the objects distinguished by "first", "second", etc. are generally of one type, and the number of objects is not limited. For example, the first object can be one or more. In addition, "and / or" in the specification and claims represents at least one of the connected objects, and the character " / " generally indicates that the objects associated with each other are in an "or" relationship.

[0076] In general, in order to ensure the uniformity of air frying, the fan of the cooking equipment is usually fixed and rotated at high speed to drive the gas in the cooking chamber to flow quickly. However, it will cause the moisture of the food to lose too quickly, and the food will become dry. At the same time, the high-speed airflow disturbance makes it difficult for the surface of the food to obtain the effect of high-temperature coloring, and the color of the fried food is not enough.

[0077] To this end, the present application proposes a cooking device and its control method and control device, electronic device, and storage medium to reduce the loss of moisture in ingredients during the cooking process, making the ingredients fresh and tender instead of too dry, thereby improving the taste of the food and enhancing the user's cooking experience.

[0078] The cooking device and its control method and control device, electronic device, and storage medium provided in the embodiments of the present application are described in detail below in conjunction with the accompanying drawings through specific embodiments and their application scenarios.

[0079] The control method for a cooking device provided in an embodiment of the present application may be executed by an electronic device or a functional module or functional entity in the electronic device that can implement the control method for the cooking device. The electronic devices mentioned in the embodiment of the present application include but are not limited to air fryers, air fryer ovens, microwave ovens or microwave ovens with air frying functions, and other appliances that use hot air to cook food. The control method for a cooking device provided in an embodiment of the present application is described below using an electronic device as an example of the execution subject.

[0080] like Figure 7 As shown, an embodiment of the present application provides a cooking device 600.

[0081] The cooking device 600 may include, but is not limited to, an air fryer, an air fry oven, a microwave oven with an air fry function, or a microwave steam convection oven, etc., which are electrical appliances that use hot air to cook food ingredients. The cooking device 600 may include a housing 610, a lid 620, a frying basket 630, a heater 640, and a blower 650. The housing 610 has an installation cavity for accommodating the frying basket 630, the heater 640, and the blower 650. A cooking cavity is formed in the frying basket 630 for placing food ingredients. The lid 620 is provided on the top of the housing 610 and is used to open or close the frying basket 630.

[0082] The heater 640 may be a heating tube or a heating plate. Taking the heater 640 as a heating tube as an example, the heater 640 may include a plurality of heating tubes. The plurality of heating tubes may be provided on the top of the frying basket 630, or may be provided at the bottom of the frying basket 630, or the plurality of heating tubes may be respectively provided on the top and bottom of the frying basket 630 to make the temperature in the cooking cavity more uniform. The specific number of heating tubes may be set according to actual needs.

[0083] The blower 650 may be installed on the top of the frying basket 630, or may also be installed at the bottom of the frying basket 630. The blower 650 may include a motor and a fan blade. The fan blade is installed on the drive shaft of the motor, and the motor may be a DC or AC motor. The motor may be a variable-speed motor.

[0084] According to some embodiments of the present application, as Figure 7 shown, the cooking device 600 may further include a temperature sensor 660.

[0085] The temperature sensor 660 may include, but is not limited to, a contact temperature sensor 660, an infrared sensor, etc. The temperature sensor 660 may be provided in the target area of the cooking device 600 to detect the temperature of the target area. Among them, the target area of the cooking device 600 may be, but is not limited to, the central position of the frying basket 630, the top of the frying basket 630, the bottom of the frying basket 630, the air outlet of the blower 650, the air inlet of the blower 650, etc., which are positions where the temperature of the food ingredients in the frying basket 630 can be effectively judged.

[0086] In the implementation manner of the present application, as Figure 7As shown, the cooking device 600 may further include an inner pot body 611, which is installed in the installation cavity. The frying basket 630, the heater 640, and the fan blades are arranged inside the inner pot body 611, and the inner pot body 611 can play a role in heat insulation. Among them, the heater 640 may be arranged at the bottom of the frying basket 630, the blower 650 is arranged below the frying basket 630 and inside the heater 640. The bottom of the frying basket 630 is provided with ventilation holes. The rotation of the fan blades of the blower 650 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 to achieve cooking of the food materials. The air in the frying basket 630 flows back to the central position of the fan blades through the ventilation holes. The temperature sensor 660 is arranged on the cover body 620 to detect the temperature at the top of the frying basket 630, and then judge the temperature of the food materials in the frying basket 630.

[0087] According to some embodiments of the present application, as Figure 1 shown, the control method of the cooking device 600 includes: step 110, step 120, and step 130.

[0088] Specifically, reference can be made to Figure 2 , Figure 2 where the thin solid line represents the temperature waveform of the target area, T1 represents the first target temperature, and T0 represents the initial temperature of the frying basket 630, such as room temperature. The thick solid line represents the fan speed waveform, and n1, n2, and n3 respectively represent the first speed, the second speed, and the third speed. t1 and t2 respectively represent the first target duration and the second target duration. The food materials can be starch-based such as potatoes and sweet potatoes, etc., or vegetable-based such as cauliflower and cabbage, etc., or meat food materials, for example, beef, pork, chicken and other food materials, or other food materials containing moisture inside.

[0089] Specifically, please refer to Figure 2 , Figure 2 which is one of the relationship diagrams of speed, temperature, and cooking time in the embodiments of the present application.

[0090] Step 110: Control the heater 640 to work, and control the blower 650 to work at the first speed n1;

[0091] In step 110, after the cooking device 600 receives the instruction to start cooking, it enters the heating-up stage, controls the heater 640 to start working. The heater 640 can output a fixed power or a variable power to increase the heating speed, and controls the blower 650 to work at the first speed n1 to blow the heat emitted by the heater 640 into the cooking cavity to accelerate the heating rate of the cooking cavity.

[0092] Step 120: When it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, control the blower to operate at the second rotation speed n2, and the second rotation speed n2 is suitable for making the water loss rate of the food material lower than the target speed;

[0093] In Step 120, when it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, the temperature in the cooking cavity has reached the cooking temperature of the food material, and the water-locking stage can be entered. Control the blower 650 to operate at the second rotation speed n2, where n1 > n2. In this step, by reducing the rotation speed of the blower 650 to the second rotation speed n2, the air circulation speed in the cooking cavity is reduced, so that the water loss rate of the food material is lower than the target speed, and the loss of internal moisture of the food material is reduced. Among them, the water loss rate can be measured by the change in the weight of the food material per unit time, and the target speed refers to the situation where the water loss speed of the food material is slower at this water loss speed.

[0094] Moreover, reducing the air circulation speed can accumulate heat in the cooking cavity. When the temperature of the target area reaches the first target temperature T1, the surface of the food material can be caramelized within the first time period. The first time period is specifically set according to the type of food material and the cooking method, and is not limited here. Exemplarily, the first target time period can be 1 s, 30 s, 1 min, 2 min, 3 min, 5 min, 10 min, or other time periods between 1 s and 10 min. By accelerating the caramelization of the food material surface, the density of the food material surface becomes higher and the water permeability becomes worse after caramelization, thereby locking the internal moisture of the food material and reducing the loss of internal moisture of the food material.

[0095] Step 130: After the first target time period t1, control the blower 650 to operate at the third rotation speed n3.

[0096] In Step 130, after maintaining the first target time period t1 in the water-locking stage, it is considered that the surface of the food material has been caramelized, and the air-frying stage is entered. Control the blower 650 to operate at the third rotation speed n3, where n3 > n2. In the air-frying stage, the wind speed of the blower 650 is increased to the third rotation speed n3, and the food material is continuously air-fried until it is cooked evenly. Utilizing the caramelization of the food material surface, the internal moisture loss speed of the food material is reduced. After air-frying, the surface of the food material is crispy and the inside is relatively tender, improving the taste of the food.

[0097] It should be noted here that after entering the air-frying stage, the blower 650 maintains at the third rotation speed n3 until the end of cooking, and the cooking device 600 stops.

[0098] According to the control method of the cooking device 600 provided by the embodiments of the present application, during the cooking process of the ingredients, it has a fast water-locking function, which can reduce the loss of water in the ingredients during cooking, keep the inside of the ingredients tender and not overly dry, improve the edible texture of the food, and enhance the user's cooking experience.

[0099] According to some embodiments of the present application, after controlling the blower 650 to operate at the third rotation speed n3, the control method of the cooking device 600 further includes:

[0100] After the second target duration t2, the cooking ends, where the second target duration t2 is greater than half of the total cooking duration.

[0101] In this embodiment, when the blower 650 enters the third rotation speed n3, the second target duration t2 is maintained until the cooking ends. During the air frying process of the ingredients, the water loss speed is relatively fast. By making the second target duration t2 greater than half of the total cooking duration, the water-locking stage is in the first half of the total cooking duration, and the fast water-locking of the ingredients is completed at the beginning of cooking to reduce the loss of water inside the ingredients during the subsequent air frying stage.

[0102] According to the embodiments of the present application, setting the water-locking stage in the first half of the total cooking duration can reduce the loss of water in the ingredients during cooking, keep the inside of the ingredients tender and not overly dry, improve the edible texture of the food, and enhance the user's cooking experience.

[0103] According to some embodiments of the present application, the first rotation speed n1, the second rotation speed n2, and the third rotation speed n3 satisfy: 2500 r / min ≤ n1 ≤ 3500 r / min, 1000 r / min ≤ n2 ≤ 2000 r / min, 2500 r / min ≤ n3 ≤ 3500 r / min.

[0104] During the heating-up stage, the blower 650 operates at the first rotation speed n1 because it is necessary to quickly increase the temperature of the cooking cavity to improve the cooking efficiency. The first rotation speed n1 is relatively high so that the gas circulation speed inside the housing is fast, and the heat of the heater 640 can be quickly brought to the cooking cavity.

[0105] During the water-locking stage, the blower 650 operates at the second rotation speed n2 because during the water-locking stage, it is necessary to quickly caramelize the surface of the ingredients and slow down the air circulation speed on the surface of the ingredients to accelerate the caramelization of the surface of the ingredients, so the second rotation speed n2 is relatively low.

[0106] During the air frying stage, the blower 650 operates at the third rotation speed n3 because it is necessary to quickly cook the ingredients until they are cooked through. Therefore, the third rotation speed n3 is relatively high to accelerate the heat circulation speed and thus improve the cooking speed.

[0107] Specifically, the value range of the first rotational speed n1 is [2500 r / min, 3500 r / min]. Specifically, the first rotational speed n1 can be 2500 r / min, 2700 r / min, 2900 r / min, 3100 r / min, 3300 r / min, 3500 r / min or other values between 2500 r / min and 3500 r / min.

[0108] Specifically, the value range of the second rotational speed n2 can be [1000 r / min, 2000 r / min]. Specifically, the second rotational speed n2 can be 1000 r / min, 1200 r / min, 1400 r / min, 1600 r / min, 1800 r / min, 1900 r / min, 2000 r / min or other values between 1000 r / min and 2000 r / min.

[0109] Specifically, the value range of the third rotational speed n3 is [2500 r / min, 3500 r / min]. Specifically, the third rotational speed n3 can be 2500 r / min, 2700 r / min, 2900 r / min, 3100 r / min, 3300 r / min, 3500 r / min or other values between 2500 r / min and 3500 r / min.

[0110] It should be noted that the magnitude relationship between the first rotational speed n1 and the third rotational speed n3 is not limited and is determined according to the actual cooking ingredients and cooking methods.

[0111] According to some embodiments of the present application, the target area is the cooking cavity, and the first target temperature T1 can satisfy:

[0112] 190°C ≤ T1 ≤ 210°C.

[0113] Among them, the value range of the first target temperature T1 is [190°C, 210°C]. Specifically, the first target temperature T1 can be 190°C, 195°C, 200°C, 205°C, 210°C or other values between 190°C and 210°C, and no specific limitation is made here.

[0114] In one embodiment, when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, the heater 640 is controlled to operate so that the temperature of the target area is maintained within the first target temperature range; wherein, the first target temperature T1 is within the first target temperature range.

[0115] When it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, the heating-up stage ends, and the temperature in the cooking cavity reaches a temperature at which ingredients can be cooked. The power of the heater 640 can be controlled to keep the temperature of the target area within the first target temperature range to achieve preheating of the ingredients. Among them, when the first target temperature T1 is within the first target temperature range, a stable cooking temperature can be achieved, improving the cooking quality.

[0116] Among them, the first target temperature range can be T1±ΔT1, and ΔT1 can take multiple values. For example, ΔT1≤5°C. Taking T1 = 200°C and ΔT1 = 5°C as an example, the first target temperature range can be [195°C, 205°C].

[0117] According to some embodiments of the present application, as Figure 3 shown, the control method of the cooking device 600 includes: step 210, step 220, and step 230.

[0118] Specifically, reference can be made to Figure 4 and Figure 5 , Figure 4 and Figure 5 wherein, the thin solid line represents the temperature waveform of the target area, T1, T2, and T3 respectively represent the first target temperature, the second target temperature, and the third target temperature, where T0 represents the initial temperature of the frying basket 630, such as room temperature. The thick solid line represents the fan speed waveform, and n1, n2, and n3 respectively represent the first speed, the second speed, and the third speed. t3, t4, and t5 respectively represent the third target duration, the fourth target duration, and the fifth target duration. The ingredients can be starchy foods such as potatoes and sweet potatoes, or vegetable foods such as cauliflower and cabbage, or meat ingredients, for example, ingredients such as beef, pork, and chicken, or other ingredients containing moisture inside.

[0119] Specifically, please refer to Figure 4 and Figure 5 .

[0120] Step 210: Control the heater to work and control the blower to work at the first speed n1;

[0121] In step 210, after the cooking device 600 receives the instruction to start cooking, it enters the heating-up stage, controls the heater 640 to start working. The heater 640 can output a fixed power or a variable power to increase the heating speed, and controls the blower 650 to work at the first speed n1 to blow the heat generated by the heater 640 into the cooking cavity to accelerate the heating rate of the cooking cavity.

[0122] Step 220: When it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, control the heater to work so that the temperature of the target area of the cooking device reaches the second target temperature T2, and control the blower to work at the second rotation speed n2. The second target temperature T2 is higher than the first target temperature T1 and is suitable for coloring the food ingredients within the second time period; the second rotation speed n2 is suitable for making the water loss rate of the food ingredients lower than the target speed.

[0123] In step 220, when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, the temperature in the cooking cavity reaches the cooking temperature at which the food ingredients can be air-fried. Further control the heater to work so that the temperature of the target area of the cooking device 600 reaches the second target temperature T2. The second target temperature T2 is higher than the first target temperature T to enter the high-temperature coloring stage, and control the blower 650 to work at the second rotation speed n2, where n1 > n2. In this step, by raising the temperature of the target area to the second target temperature T2 and reducing the rotation speed of the blower 650, the higher cooking temperature can quickly cook the surface of the food ingredients. By reducing the air flow speed, the water loss speed on the surface of the food ingredients is reduced, so that the surface of the food ingredients can be quickly colored within the second time period. Among them, the second time period is determined according to the type of food ingredients and the cooking method. Exemplarily, the second time period can be 0.5 s, 1 s, 5 s, 10 s, 20 s, 30 s, 1 min, 3 min or other time periods between 0.5 s and 10 min, and specific values are not limited here.

[0124] Moreover, reducing the air flow speed can accumulate heat in the cooking cavity. While entering the high-temperature coloring stage, it simultaneously enters the water-locking stage. The surface of the food ingredients can be quickly caramelized, accelerating the caramelization of the surface of the food ingredients, thereby locking the moisture inside the food ingredients and reducing the loss of moisture inside the food ingredients.

[0125] Step 230: After the third target time period t3, control the blower to work at the third rotation speed n3.

[0126] In step 230, after maintaining the third target time period t3 in the high-temperature coloring stage, it is considered that the surface of the food ingredients has been caramelized and enters the air-frying stage. Control the blower 650 to work at the third rotation speed n3, where n3 > n2. In the air-frying stage, increase the air speed of the blower 650 to the third rotation speed n3 and continue to air-fry the food ingredients until they are cooked evenly. Utilizing the caramelization on the surface of the food ingredients, the water loss speed inside the food ingredients is reduced. After air-frying, the surface of the food ingredients is crispy and the inside is relatively tender, improving the taste of the food.

[0127] It should be noted here that after entering the air-frying stage, the blower 650 maintains at the third rotation speed n3 until the cooking ends and the cooking device 600 stops.

[0128] According to the control method of the cooking device 600 provided by the embodiments of the present application, during the cooking process of the ingredients, it has a fast water-locking function and a high-temperature coloring function, which can reduce the loss of water in the ingredients during the cooking process, keep the inside of the ingredients tender and not overly dry, improve the edible taste of the food, and can quickly color the ingredients during the cooking process, enhance the color of the ingredients, increase the appetite, and improve the user's cooking experience.

[0129] According to some embodiments of the present application, the control method of the cooking device 600 further includes: step 240, step 250, and step 260.

[0130] Step 240: During the period when the blower 650 operates at the first rotation speed n1, control the heater 640 to operate so that the temperature of the target area reaches the first target temperature T1;

[0131] In step 240, during the period when the blower 650 operates at the first rotation speed n1, the heater 640 operates to make the temperature of the target area reach the first target temperature T1, so that the temperature in the cooking cavity reaches a temperature at which the ingredients can be cooked. After determining that the temperature of the target area reaches the first target temperature T1, the blower 650 can be controlled to operate at the second rotation speed n2. It should be noted that the blower 650 can be controlled to operate at the second rotation speed n2 immediately after the temperature of the target area reaches the first target temperature T1, or the blower 650 can be controlled to operate at the second rotation speed n2 after a period of time when the temperature of the target area reaches the first target temperature T1.

[0132] Step 250: During the period when the blower 650 operates at the second rotation speed n2, control the heater 640 to operate so that the temperature of the target area reaches the second target temperature T2;

[0133] In step 250, please refer to Figure 4 and Figure 5 , during the period when the blower 650 operates at the second rotation speed n2, the rotation speed of the blower 650 decreases, and the heater 640 is controlled to increase the power so that the temperature of the target area reaches the second target temperature T2, where T1 < T2. While the rotation speed of the blower 650 decreases, increasing the temperature of the target area can accelerate the coloring speed of the ingredient surface, enter the high-temperature coloring stage, realize the high-temperature coloring of the ingredient surface, make the color of the ingredients better, and increase the user's appetite. Moreover, the rotation speed of the blower 650 decreases, realizing the coking and water-locking of the ingredient surface and reducing the loss of water inside the ingredients.

[0134] After the second target duration t2, the high-temperature coloring and water-locking of the ingredients are completed, and the blower 650 is controlled to increase the wind speed to operate at the third rotation speed n3, entering the air-frying stage.

[0135] Step 260: During the operation of the blower 650 at the third rotational speed n3, control the heater 640 to operate so that the temperature of the target area reaches the third target temperature T3.

[0136] In step 260, during the operation of the blower 650 at the third rotational speed n3, the rotational speed of the blower 650 increases. Control the heater 640 to reduce the power so that the temperature of the working area reaches the third target temperature T3, where T3 < T2. Enter the final air-frying stage until the device stops, completing the cooking of the food ingredients.

[0137] According to the control method of the embodiment of the present application, by raising the temperature of the target area to the second target temperature T2 during the operation of the blower 650 at the second rotational speed n2, high-temperature coloring of the surface of the food ingredients is achieved, making the color of the food ingredients better and enhancing the user's appetite.

[0138] Among them, in the implementation manner of adding a high-temperature coloring stage during cooking, there are at least the following two implementation manners:

[0139] First, after the temperature of the target area reaches the first target temperature T1, maintain for the fourth target time t4 and then enter the high-temperature coloring and water-locking stage.

[0140] According to some embodiments of the present application, step 220, when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, controls the heater to operate so that the temperature of the target area of the cooking device reaches the second target temperature T2, including: step 222 and step 223.

[0141] Step 222: When it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, control the heater 640 to operate so that the temperature of the target area is maintained within the first target temperature range; where the first target temperature T1 is within the first target temperature range;

[0142] In step 222, when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, the heating-up stage ends, and the temperature in the cooking cavity reaches the temperature at which the food ingredients can be cooked. And control the power of the heater 640 so that the temperature of the target area is maintained within the first target temperature range to achieve preheating of the food ingredients. Where when the first target temperature T1 is within the first target temperature range, a stable cooking temperature can be achieved, improving the cooking quality.

[0143] Step 223: When it is determined that the temperature of the target area is maintained within the first target temperature range for the fourth target duration t4, control the heater 640 to increase the heating power so that the temperature of the target area of the cooking device 600 rises to the second target temperature T2.

[0144] In step 223, please refer toFigure 4 , when it is determined that the temperature of the target area remains within the first target temperature range and the fourth target duration t4 is maintained, first preheat the food ingredients during the fourth target duration t4, then control the blower 650 to operate at the second rotation speed n2, and raise the temperature of the target area to the second target temperature T2 for high-temperature coloring, and achieve caramelization and water locking on the surface of the food ingredients, resulting in higher cooking quality.

[0145] Specifically, after the fourth target duration t4, control the blower 650 to operate at the second rotation speed n2, and control the heater 640 to increase the power to raise the temperature of the target area to the second target temperature T2, enter the high-temperature coloring and water-locking stage, and maintain the third target duration t3. Among them, when the temperature of the target area reaches the second target temperature, control the heater 640 to keep the temperature of the target area within the second target temperature range, where the second target temperature T2 is within the second target temperature range.

[0146] After the third target duration t3, complete the water-locking and high-temperature coloring stages, control the heater 640 to reduce the power to lower the temperature of the target area to the third target temperature T3, and control the blower 650 to reduce the rotation speed to the third rotation speed n3, enter the air-frying stage and maintain the fifth target duration t5 to evenly cook the food ingredients until they are fully cooked.

[0147] It should be noted that in an implementation manner of this embodiment, the time t0 taken for the temperature of the target area to rise to the first target temperature T1 and the total cooking duration t can satisfy t0 + t3 + t4 < 0.5t, so that the high-temperature coloring stage and the water-locking stage are in the first half of the total cooking duration.

[0148] Second, directly enter the high-temperature coloring stage after the temperature of the target area reaches the first target temperature T1.

[0149] According to some embodiments of the present application, step 220, when it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, controlling the heater 640 to operate to make the temperature of the target area of the cooking device reach the second target temperature T2 includes:

[0150] Step 224, when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, control the heater to increase the heating power to continue raising the temperature of the target area to the second target temperature T2.

[0151] In step 224, please refer to Figure 5 ,

[0152] When it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, control the heater 640 to increase the heating power so that the temperature of the target area reaches the second target temperature T2, and control the heater 640 to adjust the power so that the temperature of the target area is maintained within the second target temperature range, where the second target temperature T2 is within the second target temperature range, so that the cooking enters the high-temperature coloring stage.

[0153] Moreover, 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 operate at the second rotation speed n2, so that the cooking simultaneously enters the water-locking and high-temperature coloring stages.

[0154] In this embodiment, after the target area reaches the first target temperature T1, immediately reduce the rotation speed of the blower 650 and increase the temperature of the target area, so that the ingredients in the cooking cavity simultaneously enter the water-locking and high-temperature coloring states, improving the cooking efficiency and cooking quality of the ingredients.

[0155] According to some embodiments of the present application, the target area is the cooking cavity, and the first target temperature T1, the second target temperature T2, and the third target temperature T3 satisfy:

[0156] 190°C ≤ T1 ≤ 210°C, 210°C ≤ T2 ≤ 230°C, 190°C ≤ T3 ≤ 210°C.

[0157] Among them, the value range of the first target temperature T1 is [190°C, 210°C]. Specifically, the first target temperature T1 can be 190°C, 195°C, 200°C, 205°C, 210°C, or other values between 190°C and 210°C.

[0158] Among them, the value range of the second target temperature T2 is [210°C, 230°C]. Specifically, the second target temperature T2 can be 210°C, 215°C, 220°C, 225°C, 230°C, or other values between 210°C and 230°C.

[0159] Among them, the value range of the third target temperature T3 is [190°C, 210°C]. Specifically, the third target temperature T3 can be 190°C, 195°C, 200°C, 205°C, 210°C, or other values between 190°C and 210°C.

[0160] Among them, the first target temperature range can be T1 ± ΔT1, and ΔT1 can have multiple values. For example, ΔT1 ≤ 5°C. Taking T1 = 200°C and ΔT1 = 5°C as an example, the first target temperature range can be [195°C, 205°C].

[0161] Among them, the second target temperature range can be T2±ΔT2, and ΔT2 can take various values. For example, ΔT2≤5°C. Taking T2 = 200°C and ΔT2 = 5°C as an example, the second target temperature range can be [195°C, 205°C].

[0162] In the control method of the cooking device 600 provided by the embodiments of the present application, the execution subject can be the control device 500 of the cooking device. In the embodiments of the present application, taking the control device 500 of the cooking device as an example to execute the control method of the cooking device 600, the control device 500 of the cooking device provided by the embodiments of the present application is described. The embodiments of the present application also provide a control device 500 of a cooking device.

[0163] Please refer to Figure 6 , the control device 500 of the cooking device includes: a first control module 510, a second control module 520, and a third control module 530.

[0164] In one example, the first control module 510 is used to control the heater 640 to work and control the blower 650 to work at the first rotation speed n1;

[0165] The second control module 520 is used to control the blower 650 to work at the second rotation speed n2 when it is determined that the temperature of the target area of the cooking device 600 reaches the preset temperature, so that the moisture loss rate of the food material is lower than the target speed;

[0166] The third control module 530 is used to control the blower 650 to work at the third rotation speed n3 after the first target duration t1;

[0167] Among them, n1>n2, n3>n2.

[0168] In another example, the first control module 510 is used to control the heater 640 to work and control the blower 650 to work at the first rotation speed n1;

[0169] The second control module 520 is used to control the heater 640 to work to make the temperature of the target area of the cooking device reach the second target temperature T2 when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, and control the blower 650 to work at the second rotation speed n2. The second target temperature T2 is higher than the first target temperature T1 and is suitable for coloring the food material within the second duration; the second rotation speed n2 is suitable for making the moisture loss rate of the food material lower than the target speed;

[0170] The third control module 530 is used to control the blower 650 to work at the third rotation speed n3 after the third target duration t3;

[0171] Among them, n1>n2, n3>n2.

[0172] According to the control device 500 of the cooking device provided by the embodiments of the present application, by setting the first control module 510, the second control module 520, and the third control module 530 to control the actions of the heater 640 and the blower 650, the loss of moisture in the food ingredients during cooking can be reduced, the interior of the food ingredients is tender and not overly dry, the edible texture of the food is improved, and the surface of the food ingredients can be quickly colored, enhancing the user's cooking experience.

[0173] In some embodiments, the third control module 530 is further configured to control the heater 640 and the blower 650 to stop working after controlling the blower 650 to operate at the third rotation speed n3 for the fifth target duration t5, and the cooking ends.

[0174] In some embodiments, the first rotation speed n1, the second rotation speed n2, and the third rotation speed n3 satisfy:

[0175] 2500 r / min ≤ n1 ≤ 3500 r / min, 1000 r / min ≤ n2 ≤ 2000 r / min, 2500 r / min ≤ n3 ≤ 3500 r / min.

[0176] In some embodiments, the target area is the cooking cavity, and the first target temperature T1 satisfies:

[0177] 190 °C ≤ T1 ≤ 210 °C.

[0178] In some embodiments, the control device 500 of the cooking device further includes a fourth control module, a fifth control module, and a sixth control module.

[0179] The fourth control module is configured to control the heater 640 to operate during the period when the blower 650 operates at the first rotation speed n1 so that the temperature of the target area reaches the first target temperature T1;

[0180] The fifth control module is configured to control the heater 640 to operate during the period when the blower 650 operates at the second rotation speed n2 so that the temperature of the target area reaches the second target temperature T2;

[0181] The sixth control module is configured to control the heater 640 to operate during the period when the blower 650 operates at the third rotation speed n3 so that the temperature of the target area reaches the third target temperature T3;

[0182] Wherein, T1 < T2, T3 < T2.

[0183] In some embodiments, the second control module 520 is further configured to control the heater 640 to operate to keep the temperature of the target area within the first target temperature range when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1; wherein, the first target temperature T1 is within the first target temperature range;

[0184] The second control module 520 is further configured to control the heater 640 to increase the heating power when it is determined that the temperature of the target area remains within the first target temperature range for the fourth target duration t4, so as to raise the temperature of the target area of the cooking device 600 to the second target temperature T2.

[0185] In some embodiments, the second control module 520 is further configured to control the heater to increase the heating power when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature T1, so that the target area continues to heat up to the second target temperature T2.

[0186] In some embodiments, the target area is the cooking cavity, and the first target temperature T1, the second target temperature T2, and the third target temperature T3 satisfy: 190°C ≤ T1 ≤ 210°C, 210°C ≤ T2 ≤ 230°C, 190°C ≤ T3 ≤ 210°C. Among them, the first target temperature T1, the second target temperature T2, and the third target temperature T3 can refer to the specific values in the control method of the foregoing cooking device 600, which will not be elaborated here.

[0187] According to the control device of the above embodiment, the loss of moisture in the ingredients during cooking is reduced, the inside of the ingredients is tender and not overly dry, the edible texture of the food is improved, and the coloring effect on the surface of the food is good, which improves the quality of the dish and helps to enhance the user's appetite.

[0188] Please refer to Figure 8 , according to an embodiment of the present application, the control method of the cooking device 600 includes: step 701 to step 707.

[0189] Step 701, input an air fry function start instruction;

[0190] Step 702, control the heater 640 to work, and control the blower 650 to work at the first rotation speed n1 to deliver the heat dissipated by the heater 640 to the cooking cavity for heating, and the cooking enters the temperature rising stage;

[0191] Step 703, obtain the temperature T of the target area;

[0192] Step 704, determine whether the temperature of the target area reaches the first target temperature T1, T1 ≥ 200°C;

[0193] Step 705, when it is determined that the temperature of the target area reaches the first target temperature T1, the temperature rising stage ends, control the blower 650 to work at the second rotation speed n2, and maintain the first target time t1, and enter the water locking stage, where n2 < 2000 r / min;

[0194] It should be noted that in step 705, the heater 640 is controlled to operate so as to maintain the temperature of the target area within the first target temperature range, and the first target temperature T1 is within the first target temperature range.

[0195] Step 706: Control the blower 650 to operate at the third rotation speed n3, enter the air fry stage and maintain for the second target time t2;

[0196] Step 707: When the air fry stage ends, control the heater 640 and the blower 650 to stop operating;

[0197] Cooking is completed.

[0198] Please refer to Figure 9 , according to another embodiment of the present application, the control method of the cooking device 600 includes: steps 801 to 8010.

[0199] Step 801: Input an air fry function start instruction;

[0200] Step 802: Control the heater 640 to operate, and control the blower 650 to operate at the first rotation speed n1, so as to convey the heat dissipated by the heater 640 into the cooking cavity for heating, and the cooking enters the temperature rising stage;

[0201] Step 803: Obtain the temperature T of the target area;

[0202] Step 804: Determine whether the temperature T of the target area reaches the first target temperature T1, where T1≥200°C;

[0203] Step 805: When the temperature T of the target area reaches the first target temperature T1, control the heater 640 to operate and maintain the temperature of the target area within the first target temperature range for the fourth target duration t4. Wherein, the first target temperature T1 is within the first target temperature range, and within the fourth target duration t4, the cooking is in the air fry stage;

[0204] Step 806: Control the heater 640 to increase the power, and control the blower 650 to operate at the second rotation speed n2, where n2 < n1 and n2 < 2000 r / min, and the cooking enters the high-temperature coloring and water-locking stage;

[0205] Step 807: When the temperature of the target area reaches the second target temperature T2, control the heater 640 to operate so as to maintain the temperature of the target area within the second target temperature range, where T2 > T1, and maintain for the third target duration t3. The third target duration t3 is the duration of the high-temperature coloring and water-locking stage, and the third target duration t3 starts to be timed from when the blower 650 operates at the second rotation speed n2;

[0206] Step 808: Control the heater 640 to reduce the power and control the blower 650 to operate at the third rotational speed n3, where n3 > n2, and the cooking enters the air frying stage;

[0207] Step 809: When the temperature in the target area drops to the third target temperature T3, control the heater 640 to operate to maintain the temperature in the target area within the third target temperature range, where the third target temperature T3 is within the third target temperature range, T3 = 200 °C, and maintain for the fifth target duration t5. The fifth target duration t5 starts counting from when the blower operates at the third rotational speed n3;

[0208] Step 810: Control the heater 640 and the blower 650 to stop working;

[0209] Cooking is completed.

[0210] Please refer to Figure 10 , according to another embodiment of the present application, the control method of the cooking device 600 includes: Step 901 to Step 910.

[0211] Step 901: Input an air frying function start instruction;

[0212] Step 902: Control the heater 640 to operate and control the blower 650 to operate at the first rotational speed n1 to transfer the heat dissipated by the heater 640 into the cooking cavity for heating, and the cooking enters the temperature rising stage;

[0213] Step 903: Obtain the temperature T of the target area;

[0214] Step 904: Determine whether the temperature T of the target area reaches the first target temperature T1, where T1 ≥ 200 °C;

[0215] Step 905: When the temperature T of the target area reaches the first target temperature T1, control the heater 640 to increase the power and control the blower 650 to operate at the second rotational speed n2, where n2 < n1 and n2 < 2000 r / min, and the cooking enters the high-temperature coloring and water-locking stage;

[0216] Step 906: When the temperature in the target area reaches the second target temperature T2, control the heater 640 to operate to maintain the temperature in the target area within the second target temperature range, where T2 > T1 and T2 ≥ 220 °C, and maintain for the third target duration t3. The third target duration t3 is the duration of the high-temperature coloring and water-locking stage, and the third target duration t3 starts counting from when the blower 650 operates at the second rotational speed n2;

[0217] Step 907: Control the heater 640 to reduce the power and control the blower 650 to operate at the third rotational speed n3, where n3 > n2, and the cooking enters the air frying stage;

[0218] Step 908: When the temperature in the target area drops to the third target temperature T3, control the heater 640 to operate so that the temperature in the target area is maintained within the third target temperature range, where the third target temperature T3 is within the third target temperature range, T3 = 200 °C, and maintain for the fifth target duration t5. The fifth target duration t5 is timed from when the blower operates at the third rotational speed n3;

[0219] Step 909: Control the heater 640 and the blower 650 to stop operating;

[0220] Cooking is completed.

[0221] The control device 500 of the cooking device in the embodiments of the present application may be an electronic device or a component in an electronic device, such as an integrated circuit or a chip. This electronic device may be a terminal or other devices other than a terminal. Exemplarily, the electronic device may be an air fryer, an air fry oven, a microwave oven with an air fry function, or a microwave steam convection oven, etc., which are appliances that use hot air to cook food materials. The embodiments of the present application do not make specific limitations.

[0222] The control device 500 of the cooking device provided in the embodiments of the present application can implement Figure 1 or Figure 3 each process implemented by the method embodiments. To avoid repetition, it will not be elaborated here.

[0223] In some embodiments, as Figure 11 shown, the embodiments of the present application further provide an electronic device 1000, including a processor 1001, a memory 1002, and a computer program stored on the memory 1002 and executable on the processor 1001. When the program is executed by the processor 1001, it implements each process of the method embodiments of the above cooking device control method and can achieve the same technical effects. To avoid repetition, it will not be elaborated here.

[0224] 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.

[0225] The embodiments of the present application further provide a storage medium, on which a computer program is stored. When the computer program is executed by a processor, it implements each process of the method embodiments of the above cooking device control method and can achieve the same technical effects. To avoid repetition, it will not be elaborated here.

[0226] Wherein, 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, etc.

[0227] The embodiment of the present application also provides a computer program product, including a computer program, which implements the control method of the above cooking device when executed by a processor.

[0228] Wherein, the processor is the processor in the electronic device described in the above embodiment. The readable storage medium includes computer-readable storage media, such as computer read-only memory ROM, random access memory RAM, magnetic disk or optical disc, etc.

[0229] The embodiment of the present application further 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 effect. To avoid repetition, it will not be elaborated here.

[0230] It should be understood that the chip mentioned in the embodiment of the present application can also be referred to as a system-on-chip, system chip, chip system or system-on-chip, etc.

[0231] It should be noted that in this article, the terms "include", "comprise" or any other variant thereof are 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 more limitations, 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 the 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 described methods may be performed in an order different from that described, and various steps may be added, omitted, or combined. In addition, the features described with reference to certain examples may be combined in other examples.

[0232] Through the description of the above embodiments, those skilled in the art can clearly understand that the above 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. 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. The computer software product is stored in a storage medium (such as ROM / RAM, magnetic disk, optical disc), 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.

[0233] 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 embodiments. The above specific embodiments 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.

[0234] 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.

[0235] 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 used to deliver hot air to the cooking cavity of the cooking device. The control method includes: Controlling the heater to operate and controlling the blower to operate at a first speed n1; When it is determined that the temperature of the target area of the cooking device reaches a first target temperature T1, controlling the blower to operate at a second speed n2, and the second speed n2 is suitable for making the moisture loss rate of the food material lower than the target speed; After a first target duration t1, controlling the blower to operate at a third speed n3; Wherein, n1 > n2, n3 > n2.

2. The control method of the cooking device according to claim 1, characterized in that After controlling the blower to operate at the third speed n3, the method further includes: After a second target duration t2, the cooking ends, wherein the second target duration t2 is greater than half of the total cooking duration.

3. The control method of the cooking device according to claim 1 or 2, characterized in that, The first speed n1, the second speed n2, and the third speed n3 satisfy: 2500 r / min ≤ n1 ≤ 3500 r / min, 1000 r / min ≤ n2 ≤ 2000 r / min, 2500 r / min ≤ n3 ≤ 3500 r / min.

4. The control method of the cooking device according to claim 1 or 2, characterized in that, The target area is the cooking cavity, and the first target temperature T1 satisfies: 190℃≤T1≤210℃。 5. 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 used to deliver hot air to the cooking cavity of the cooking device. The control method includes: Controlling the heater to operate and controlling the blower to operate at a first speed n1; When it is determined that the temperature of the target area of the cooking device reaches a first target temperature T1, controlling the heater to operate to make the temperature of the target area of the cooking device reach a second target temperature T2, and controlling the blower to operate at a second speed n2. The second target temperature T2 is higher than the first target temperature T1 and is suitable for coloring the food material within a second duration; the second speed n2 is suitable for making the moisture loss rate of the food material lower than the target speed; After a third target duration t3, controlling the blower to operate at a third speed n3; Wherein, n1 > n2, n3 > n2.

6. The control method of the cooking device according to claim 5, characterized in that It further includes: During the blower operates at the first speed n1, controlling the heater to operate to make the temperature of the target area reach the first target temperature T1; During the blower operates at the second speed n2, controlling the heater to operate to make the temperature of the target area reach the second target temperature T2; During the blower operates at the third speed n3, controlling the heater to operate to make the temperature of the target area reach the third target temperature T3; Wherein, T1 < T2, T3 < T2.

7. The control method of the cooking device according to claim 6, wherein When it is determined that the temperature of the target area of the cooking device reaches a first target temperature T1, controlling the heater to operate to make the temperature of the target area of the cooking device reach a second target temperature T2 includes: When it is determined that the temperature of the target area of the cooking device reaches a first target temperature T1, controlling the heater to operate to keep the temperature of the target area within a first target temperature range, wherein the first target temperature T1 is located within the first target temperature range; When it is determined that the temperature of the target area remains within the first target temperature range for the fourth target duration t4, control the heater to increase the heating power so that the temperature of the target area of the cooking device rises to the second target temperature T2.

8. The control method of the cooking device according to claim 6, characterized in that, The step of controlling the heater to operate so that the temperature of the target area of the cooking device reaches the second target temperature T2 when it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1 includes: When it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, control the heater to increase the heating power so that the target area continues to heat up to the second target temperature T2.

9. The control method of the cooking device according to claim 6, wherein, The target area is the cooking cavity, and the first target temperature T1, the second target temperature T2, and the third target temperature T3 satisfy: 190°C ≤ T1 ≤ 210°C, 210°C ≤ T2 ≤ 230°C, 190°C ≤ T3 ≤ 210°C.

10. The control method of a cooking device according to any one of claims 5-9, characterized in that, The first rotational speed n1, the second rotational speed n2, and the third rotational speed n3 satisfy: 2500 r / min ≤ n1 ≤ 3500 r / min, 1000 r / min ≤ n2 ≤ 2000 r / min, 2500 r / min ≤ n3 ≤ 3500 r / min.

11. A control device for a cooking appliance, characterized in that, The cooking device includes a heater and a blower. The blower and the heater are used to deliver hot air to the cooking cavity of the cooking device. The control device includes: A first control module for controlling the heater to operate and controlling the blower to operate at the first rotational speed n1; A second control module for controlling the blower to operate at the second rotational speed n2 when it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, so that the moisture loss rate of the food material is lower than the target speed; A third control module for controlling the blower to operate at the third rotational speed n3 after the first target duration t1; wherein, n1 > n2, n3 > n2; or, The control device includes: A first control module for controlling the heater to operate and controlling the blower to operate at the first rotational speed n1; A second control module for When it is determined that the temperature of the target area of the cooking device reaches the first target temperature T1, controlling the heater to operate so that the temperature of the target area of the cooking device reaches the second target temperature T2, controlling the blower to operate at the second rotational speed n2. The second target temperature T2 is higher than the first target temperature T1 and is suitable for coloring the food material within the second duration; the second rotational speed n2 is suitable for making the moisture loss rate of the food material lower than the target speed; A third control module for controlling the blower to operate at the third rotational speed n3 after the third target duration t3; wherein, n1 > n2, n3 > n2.

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

13. 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 - 10.

14. A storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the control method of the cooking device as described in any one of claims 1-10.

15. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by a processor, it implements the control method of the cooking device as described in any one of claims 1-10.

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