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; 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 reduce the rotating speed, and grease is separated out from food materials under the condition that the temperature of the target area reaches the first target temperature. According to the control method, when grease is separated out of the food materials, the rotating speed of the draught fan is reduced so that the grease can be kept on the food materials and cannot be blown to the position of the heater, the situation that oil fume is generated due to the grease is reduced, the cleanliness and safety performance of the cooking equipment are 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, a control method and a control device thereof, an electronic device, and a storage medium. Background Art

[0002] Generally, a cooking device with air frying performs air frying cooking through high-temperature hot air. The rotation speed of its fan generally maintains high-speed rotation to drive the gas flow in the cooking cavity. However, it will also bring the oil, moisture, etc. fried out of the ingredients to the air frying heat source, thus generating a large amount of oil fume, which not only affects the user's cooking experience, but may even cause safety accidents such as fire. 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, a control method and a control device thereof, an electronic device, and a storage medium to reduce the oil fume generated by the cooking device, reduce safety risks, and improve 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 fan, and the fan 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 work and controlling the fan to work at a first rotation speed;

[0006] When it is determined that the temperature of the target area of the cooking device reaches a first target temperature, controlling the fan to reduce the rotation speed, wherein when the temperature of the target area reaches the first target temperature, the ingredients exude oil.

[0007] According to the control method of the cooking device of this application, when the ingredients exude oil, the rotation speed of the fan can be reduced to keep the oil on the ingredients, reduce the oil and moisture blown to the heater position, reduce the situation of generating oil fume due to oil, improve the cleaning degree and safety performance of the cooking device, and improve the user's cooking experience.

[0008] According to an embodiment of this application, controlling the fan to reduce the rotation speed includes: controlling the fan to work at a second rotation speed until the cooking ends, and the second rotation speed is less than the first rotation speed.

[0009] According to an embodiment of this application, the control method of the cooking device satisfies:

[0010] 2000r / min ≤ n1 ≤ 4000r / min, 500r / min ≤ n2 ≤ 1000r / min, where n1 is the first rotation speed and n2 is the second rotation speed.

[0011] 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, controlling the blower to reduce the rotation speed includes:

[0012] When it is determined that the temperature of the target area of the cooking device reaches the first target temperature, controlling the blower to stop rotating;

[0013] After the first target duration, controlling the blower to operate at a second rotation speed until the cooking ends, where the second rotation speed is less than the first rotation speed;

[0014] After controlling the blower to stop rotating and before controlling the blower to operate at the second rotation speed, the method further includes:

[0015] Controlling the heater to raise the temperature of the target area to a second target temperature and keep the target area within a second target temperature range, where the second target temperature is within the second target temperature range.

[0016] According to an embodiment of the present application, after keeping the target area within the second target temperature range, the method further includes:

[0017] Controlling the heater to lower the temperature of the target area to a third target temperature and keep the target area within a third target temperature range until the cooking ends, where the third target temperature is within the third target temperature range and the third target temperature is lower than the first target temperature.

[0018] According to an embodiment of the present application, controlling the heater to lower the temperature of the target area to a third target temperature and keep the target area within the third target temperature range until the cooking ends includes:

[0019] Controlling the heater to stop operating;

[0020] When the temperature of the target area drops to the third target temperature, controlling the heater to operate to keep the target area within the third target temperature range until the cooking ends.

[0021] According to an embodiment of the present application, when controlling the heater to stop operating, controlling the blower to operate at the second rotation speed;

[0022] Or,

[0023] When it is determined that the temperature of the target area reaches the third target temperature, controlling the blower to operate at the second rotation speed.

[0024] According to an embodiment of the present application, the control method of the cooking device satisfies:

[0025] 2000 r / min ≤ n1 ≤ 4000 r / min, 500 r / min ≤ n2 ≤ 1000 r / min, where n1 is the first rotational speed and n2 is the second rotational speed.

[0026] According to an embodiment of the present application, the target area is the cooking cavity, satisfying:

[0027] 190°C ≤ T1 ≤ 210°C, 210°C ≤ T2 ≤ 230°C, 170°C ≤ T3 ≤ 190°C, where T1 is the first target temperature, T2 is the second target temperature, and T3 is the third target temperature.

[0028] 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:

[0029] A first control module for controlling the heater to operate and controlling the blower to operate at a first rotational speed;

[0030] A second control module for controlling the blower to reduce its rotational speed when it is determined that the temperature in the target area of the cooking device reaches the first target temperature.

[0031] 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 situation of generating oil fumes due to grease can be reduced, the cleanliness and safety performance of the cooking device can be improved, and the cooking experience of users can be enhanced.

[0032] In a third aspect, the present application provides a cooking device, including:

[0033] A heater and a blower, where the blower and the heater are used to deliver hot air to the cooking cavity of the cooking device;

[0034] The control device of the cooking device as described in the second aspect above, where the control device is used to control the heater and the blower to operate.

[0035] According to the cooking device provided by the embodiment of the present application, by using the control device as described above, the situation of generating oil fumes due to grease can be reduced during cooking, the cleanliness and safety performance of the cooking device can be improved, and the cooking experience of users can be enhanced.

[0036] 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. When the processor executes the computer program, it implements the control method of the cooking device as described in the first aspect above.

[0037] 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.

[0038] 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 used to run programs or instructions to implement the control method of the cooking device as described in the first aspect.

[0039] 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.

[0040] One or more of the above technical solutions in the embodiments of the present application have at least one of the following technical effects:

[0041] Improve the cleaning degree of the cooking device.

[0042] Furthermore, improve the safety performance of the cooking device.

[0043] 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.

[0044] 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. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] 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:

[0046] Figure 1 is one of the flow schematic diagrams of the control method of the cooking device provided by the embodiments of the present application;

[0047] Figure 2 is one of the diagrams showing the relationship between rotational speed, temperature and cooking time in the embodiments of the present application;

[0048] Figure 3 is another diagram showing the relationship between rotational speed, temperature and cooking time in the embodiments of the present application;

[0049] Figure 4 is yet another diagram showing the relationship between rotational speed, temperature and cooking time in the embodiments of the present application;

[0050] Figure 5 is the structural schematic diagram of the control device of the cooking device provided by the embodiments of the present application;

[0051] Figure 6 is a schematic structural diagram of a cooking device provided by an embodiment of the present application;

[0052] Figure 7 is the second schematic flowchart of the control method of the cooking device provided by the embodiment of the present application;

[0053] Figure 8 is the third schematic flowchart of the control method of the cooking device provided by the embodiment of the present application;

[0054] Figure 9 is a schematic structural diagram of an electronic device provided by an embodiment of the present application.

[0055] Reference numerals:

[0056] Cooking device 600, housing 610, inner pot body 611, lid body 620, fry basket 630, heater 640, blower 650, temperature sensor 660. Detailed implementation manners

[0057] 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 some, rather than all, of the embodiments of the present application. 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.

[0058] The terms "first", "second", etc. in the description 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 used data may 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. generally belong to the same category, and the number of objects is not limited. For example, the first object may be one or multiple. In addition, "and / or" in the description and claims means at least one of the connected objects, and the character " / " generally indicates an "or" relationship between the associated objects before and after.

[0059] Generally, a cooking device with air frying performs air frying cooking through high-temperature hot air, and its blower speed generally maintains high-speed rotation to drive the gas flow in the cooking cavity. However, at the same time, it will also bring the oil, moisture, etc. fried out of the ingredients to the air frying heat source. The temperature of the heat source is generally relatively high. If the oil and moisture directly contact the heat source, a large amount of oil fume will be generated, which not only affects the user's cooking experience, but may even cause safety accidents such as fire.

[0060] The following will, in conjunction with the accompanying drawings, through specific embodiments and their application scenarios, elaborate in detail on the cooking device, its control method and control device, electronic device, and storage medium provided by the embodiments of the present application.

[0061] 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 fry functions, or micro-steaming and roasting integrated machines that use hot air to cook food materials. The following will take the electronic device as the execution subject to illustrate the control method of the cooking device provided by the embodiments of the present application.

[0062] As Figure 6 shown, the embodiments of the present application provide a cooking device 600.

[0063] The cooking device 600 can include, but is not limited to, electrical appliances such as air fryers, air fry ovens, microwave ovens with air fry functions, or micro-steaming and roasting integrated machines that use hot air to cook food materials. The cooking device 600 can 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 materials. The lid 620 is provided on the top of the housing 610 and is used to open or close the frying basket 630.

[0064] The heater 640 can be a heating tube or a heating plate. Taking the heater 640 as a heating tube as an example, the heater 640 can include a plurality of heating tubes. The plurality of heating tubes can be arranged on the top of the frying basket 630, or can be arranged at the bottom of the frying basket 630, or the plurality of heating tubes can be respectively arranged 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 can be set according to actual needs.

[0065] The blower 650 can be installed on the top of the frying basket 630, or can also be installed at the bottom of the frying basket 630. The blower 650 can include a motor and a fan blade. The fan blade is installed on the drive shaft of the motor. The motor can be a DC or AC motor. The motor can be a variable-speed motor.

[0066] According to some embodiments of the present application, as Figure 6 shown, the cooking device 600 can further include a temperature sensor 660.

[0067] 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 disposed 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 in the frying basket 630 can be effectively judged.

[0068] In the embodiment of the present application, as Figure 6 shown, 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 are disposed inside the inner pot body 611. The inner pot body 611 can play a role in heat insulation. Among them, the heater 640 may be disposed at the bottom of the frying basket 630, the blower 650 is disposed below the frying basket 630 and is located inside the heater 640. Ventilation holes are provided at the bottom of the frying basket 630. The rotation of the fan blade 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 realize the cooking of the food. The air in the frying basket 630 returns to the central position of the fan blade through the ventilation holes. The temperature sensor 660 is disposed 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 in the frying basket 630.

[0069] As Figure 1 shown, the control method of the cooking device 600 includes: step 110 and step 120.

[0070] Specifically referring to Figures 2 to 4 , Figures 2 to 4 , 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 and n2 respectively represent the first speed and the second speed. t1 represents the first duration. The food may be meat ingredients, for example, ingredients such as beef, pork, chicken, or other ingredients that produce a large amount of oil during cooking.

[0071] Step 110, control the heater 640 to work, and control the blower 650 to work at the first speed;

[0072] In step 110, after receiving the start instruction, a rapid heating method is adopted to control the heater 640 to work and control the blower 650 to work at the first rotation speed. During the operation of the heater 640, the heater 640 can work at a constant power or a variable power. The specific power is not limited here and is determined according to the cooking ingredients and the set mode, so as to accelerate the temperature rise speed in the cooking cavity of the cooking device 600 and quickly reach the cooking temperature.

[0073] Step 120: When it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature, control the blower 650 to reduce the rotation speed. When the temperature of the target area reaches the first target temperature, the ingredients release oil.

[0074] In step 120, refer to Figure 2 , when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature, it is determined that the ingredients can release oil. Here, it should be noted that this determination may include but is not limited to the following three aspects. The first aspect may be that it is considered that the ingredients start to release oil when the target area reaches the first target temperature; the second aspect may be that it is considered that the oil release speed of the ingredients reaches the target speed when the target area reaches the first target temperature; the third aspect may be that it is considered that the oil release amount of the ingredients reaches the target value when the target area reaches the first target temperature.

[0075] By controlling the blower 650 to reduce the rotation speed, the wind speed and the output air volume of the blower 650 are reduced, so as to reduce the oil carried out by the hot air and reduce the situation that the oil and water are driven by the hot air to the heater 640.

[0076] The first target temperature is also the temperature sufficient to cook the ingredients after the heater 640 works. The first target temperature can be the calibrated control temperature. Based on different selections of the target area, the value of T1 can be different. For example, the value of the first target temperature when the target area is the top of the frying basket 630 is lower than the value of the first target temperature when the target area is the central area of the frying basket 630.

[0077] In the above control method, when the ingredients release oil, the rotation speed of the blower 650 can be reduced to keep the oil on the ingredients, reduce the oil and water blown to the position of the heater 640, reduce the situation of generating oil fume due to oil, improve the cleaning degree and safety performance of the cooking device 600, and improve the cooking experience of users.

[0078] In this embodiment, it is determined whether the oil separates out by the temperature of the target area. In other embodiments, the cooking time at a certain temperature can also be used as a condition for determining whether the oil separates out, or detecting flavor substances in the cooking cavity and other methods can be used as conditions for determining whether the oil separates out.

[0079] According to some embodiments of the present application, in step 120, controlling the blower 650 to reduce the rotational speed includes:

[0080] Step 121, controlling the blower 650 to operate at a second rotational speed until the cooking ends, and the second rotational speed is less than the first rotational speed.

[0081] In step 121, referring to Figure 2 , by controlling the output power of the motor to change the rotational speed of the blower 650, the blower 650 operates at the second rotational speed, and the second rotational speed is less than the first rotational speed. The wind speed output by the blower 650 at the second rotational speed is sufficient to drive the heat of the heater 640 into the frying basket 630, so that the food in the frying basket 630 continues to be cooked, and is not sufficient to carry the oil separated out from the surface of the food into the air flow. So that the oil and moisture will not be driven by the air flow to the position of the heater 640 during the cooking process.

[0082] According to some embodiments of the application, the control method of the cooking device 600 satisfies: 2000r / min ≤ n1 ≤ 4000r / min, 500r / min ≤ n2 ≤ 1000r / min, where n1 is the first rotational speed and n2 is the second rotational speed.

[0083] Specifically, the value range of the first rotational speed is [2000r / min, 4000r / min]. Specifically, the first rotational speed can be 2000r / min, 2400r / min, 2800r / min, 3200r / min, 3400r / min, 3600r / min, 4000r / min or other values between 2000r / min and 4000r / min.

[0084] Specifically, the value range of the second rotational speed is [500r / min, 1000r / min]. Specifically, the second rotational speed can be 500r / min, 600r / min, 700r / min, 800r / min, 900r / min, 950r / min, 1000r / min or other values between 500r / min and 1000r / min.

[0085] According to some embodiments of the present application, step 120, when it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature, controlling the blower 650 to reduce the rotational speed includes:

[0086] Step 122: When it is determined that the temperature of the target area of the cooking device 600 reaches the first target temperature, control the blower 650 to stop rotating;

[0087] In step 122, referring to Figure 3 and Figure 4 , to reduce the probability that the blower 650 drives the grease and moisture on the surface of the food material to the heater 640, the blower 650 can be directly controlled to stop working, and only the heater 640 works to bake the food material, so that there is no air flow during the period when the grease is separated from the food material.

[0088] Step 123: After the first target duration, control the blower 650 to work at the second rotation speed until the cooking ends, and the second rotation speed is less than the first rotation speed.

[0089] In step 123, referring to Figure 3 and Figure 4 , after the blower 650 stops rotating for the first target duration, it can be determined that the grease has stopped separating or the grease has basically solidified and is not in a high-temperature active state. Control the blower 650 to start and work at the second rotation speed to continue air frying the food material until the cooking ends and complete the cooking of the food material. Among them, the second rotation speed is less than the first rotation speed, so that after the grease has been separated from the food material, the wind speed is reduced to reduce the grease carried out by the air flow.

[0090] After controlling the blower 650 to stop rotating and before controlling the blower 650 to work at the second rotation speed, the control method further includes:

[0091] Step 130: Control the heater 640 to raise the temperature of the target area to the second target temperature and make the target area in the second target temperature range, and the second target temperature is within the second target temperature range.

[0092] In step 130, referring to Figure 3 and Figure 4 , adopting the method of high-temperature oil extraction, after controlling the blower 650 to stop rotating and before controlling the blower 650 to work at the second rotation speed, that is, during the first target duration when the blower 650 stops rotating, control the heater 640 to increase the output power to raise the temperature of the target area to the second target temperature. In the case of the second target temperature, the separation of grease in the food material can be accelerated. Using the time when the blower 650 stops rotating, there is no air flow in the space, and there is no need to worry about the grease being carried to the heater 640 by the air flow. By increasing the power, the grease can be separated quickly, improving the cooking efficiency and reducing the generation of oil fume.

[0093] In this embodiment, by directly controlling the blower 650 to stop working, the probability of the precipitated oil contacting the heater 640 is reduced, thereby reducing the amount of fumes. Moreover, by raising the temperature of the target area, the precipitation of oil is accelerated, improving the cooking efficiency and the taste of the ingredients.

[0094] According to some embodiments of the present application, after step 130 makes the target area be in the second target temperature range, the method further includes:

[0095] Step 140, controlling the heater 640 to lower the target area to a third target temperature, and keeping the target area in the third target temperature range until the end of cooking, where the third target temperature is within the third target temperature range and the third target temperature is lower than the first target temperature.

[0096] In step 140, with reference to Figure 3 and Figure 4 , after high-temperature oil extraction, to avoid the surface of the ingredients being scorched due to high temperature, the power of the heater 640 can be controlled to decrease or the heater 640 can be directly controlled to stop operating, so that the temperature of the target area is lowered to the third target temperature, where the third target temperature is within the third target temperature range and the third target temperature is lower than the first target temperature. When the target area is at the third target temperature, the temperature in the cooking cavity is not high enough to cause the ingredients to continue to precipitate oil. At this time, when the blower 650 is turned on to continue air-frying cooking, it is not easy to carry out a large amount of oil.

[0097] According to some embodiments of the present application, step 140 controls the heater 640 to lower the target area to a third target temperature, and keeping the target area in the third target temperature range until the end of cooking, includes:

[0098] Step 141, controlling the heater 640 to stop operating;

[0099] In step 141, by controlling the heater 640 to stop operating, the temperature of the target area can drop at a relatively fast speed.

[0100] Step 142, when the target area is lowered to the third target temperature, controlling the heater 640 to operate so that the target area is in the third target temperature range until the end of cooking.

[0101] In step 142, with reference to Figure 3 and Figure 4 , when the target area is lowered to the third target temperature, the ingredients in the cooking cavity have stopped precipitating oil. Control the heater 640 to start operating, and the blower 650 is in the on state. The heat of the heater 640 is carried into the cooking cavity by the blower 650 to continue cooking, and the third target temperature is maintained within the third target temperature range until the end of cooking, thus completing the cooking of the ingredients.

[0102] According to some embodiments of the present application, when controlling the heater 640 to stop operating, the blower 650 is controlled to operate at a second rotational speed; or, when it is determined that the temperature of the target area reaches a third target temperature, the blower 650 is controlled to operate at a second rotational speed.

[0103] In one embodiment, referring to Figure 3 , when controlling the heater 640 to stop operating in step 141, the temperature in the cooking cavity starts to drop due to the loss of the heat source. At this time, the grease has basically separated out, or the separation rate of the grease has decreased. The blower 650 can be controlled to start and operate at a second rotational speed to increase the flow rate in the cooking cavity. In the case of only a small amount of grease, the cooking of the food ingredients can be accelerated.

[0104] In another embodiment, referring to Figure 4 , when it is determined that the temperature of the target area reaches a third target temperature in step 142, at this time, the temperature in the cooking cavity is lower than the temperature at which the food ingredients separate out grease. Then, the blower 650 is controlled to start and operate at a second rotational speed, which can reduce the grease driven by the airflow and further reduce the possibility of generating oil fume.

[0105] In still other embodiments, after controlling the heater 640 to stop operating, as the temperature of the target area drops below the first target temperature and does not reach the third target temperature, the blower 650 can be controlled to start and operate at a second rotational speed. When the temperature of the target area is lower than the first target temperature, the food ingredients in the cooking cavity have basically stopped separating out grease, and the blower 650 can be turned on for air frying without bringing out too much grease (this embodiment is not shown in the figure).

[0106] In some embodiments, in the control method of the above cooking device 600, it satisfies:

[0107] 2000r / min ≤ n1 ≤ 4000r / min, 500r / min ≤ n2 ≤ 1000r / min, where n1 is the first rotational speed and n2 is the second rotational speed.

[0108] Specifically, the value range of the first rotational speed n1 is [2000r / min, 4000r / min]. Specifically, the first rotational speed n1 can be 2000r / min, 2400r / min, 1200r / min, 1400r / min, 1600r / min, 1800r / min, or other values between 700r / min and 2000r / min.

[0109] Specifically, the value range of the third target rotational speed n3 is [700 r / min, 2000 r / min]. Specifically, the third target rotational speed n3 can be 800 r / min, 1000 r / min, 1200 r / min, 1400 r / min, 1600 r / min, 1800 r / min, or other values between 700 r / min and 2000 r / min.

[0110] According to some embodiments of the present application, the target area is a cooking cavity, which can satisfy:

[0111] 190°C ≤ T1 ≤ 210°C, 210°C ≤ T2 ≤ 230°C, 170°C ≤ T3 ≤ 190°C, where T1 is the first target temperature, T2 is the second target temperature, and T3 is the third target temperature.

[0112] Specifically, 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.

[0113] Specifically, 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.

[0114] Specifically, the value range of the third target temperature T3 is [170°C, 190°C]. Specifically, the third target temperature T3 can be 170°C, 175°C, 180°C, 185°C, 190°C, or other values between 170°C and 190°C.

[0115] Among them, the second target temperature T2 is within the second target temperature range, and the second target temperature range can be T2 ± ΔT2. ΔT2 can have multiple values, for example, ΔT2 ≤ 5°C. Taking T2 = 210°C and ΔT2 = 5°C as an example, the second target temperature range can be [205°C, 215°C].

[0116] Among them, the third target temperature T3 is within the third target temperature range, and the third target temperature range can be T3 ± ΔT3. ΔT3 can have multiple values, for example, ΔT3 ≤ 5°C. Taking T3 = 180°C and ΔT3 = 5°C as an example, the third target temperature range can be [175°C, 185°C].

[0117] According to the research findings of the inventors of the present application, when the cooking temperature approaches about 200°C, oil starts to be released from the food ingredients. When the temperature in the target area approaches about 200°C, the oil starts to be released. The blower 650 is controlled to reduce the wind speed or stop operating to reduce the oil driven by the airflow. When the temperature is higher than 200°C, the higher the temperature, the faster the oil release rate. When the temperature is lower than 200°C, the lower the temperature, the lower the oil release rate. After the temperature is lower than 190°C, the oil release almost stops. According to the first target temperature T1, the second target temperature T2, and the third target temperature T3 provided by the present application, the oil release from the food ingredients can be effectively controlled, so as to reduce the probability of oil generating fumes while cooking the food ingredients and ensuring the food quality for consumption.

[0118] For the control method of the cooking device 600 provided in 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 executing the control method of the cooking device 600 as an example, the control device 500 of the cooking device provided in the embodiments of the present application is described.

[0119] The embodiments of the present application further provide a control device 500 of a cooking device.

[0120] As Figure 5 shown, the control device 500 of the cooking device includes: a first control module 510 and a second control module 520.

[0121] The first control module 510 is configured to control the heater 640 to operate and control the blower 650 to operate at a first rotation speed;

[0122] The second control module 520 is configured to control the blower 650 to reduce the rotation speed when it is determined that the temperature in the target area of the cooking device 600 reaches the first target temperature.

[0123] According to the control device 500 of the cooking device 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 situation of generating fumes due to oil can be reduced, the cleaning degree and safety performance of the cooking device 600 can be improved, and the cooking experience of users can be enhanced.

[0124] In some embodiments, the second control module 520 can also be configured to control the blower 650 to operate at a second rotation speed until the cooking ends, and the second rotation speed is less than the first rotation speed.

[0125] In some embodiments, the first control module 510 is configured to control the blower 650 to operate at a first rotational speed n1, where 2000 r / min ≤ n1 ≤ 4000 r / min. The second control module 520 is configured to control the blower 650 to operate at a second rotational speed n2, where 500 r / min ≤ n2 ≤ 1000 r / min.

[0126] In some embodiments, the second control module 520 is further configured to:

[0127] When it is determined that the temperature of the target area of the cooking device 600 reaches a first target temperature, control the blower 650 to stop rotating;

[0128] After a first target duration, control the blower 650 to operate at a second rotational speed until the cooking ends, where the second rotational speed is less than the first rotational speed;

[0129] After controlling the blower 650 to stop rotating and before controlling the blower 650 to operate at a second rotational speed, the method further includes:

[0130] Control the heater 640 to raise the temperature of the target area to a second target temperature and keep the target area within a second target temperature range, where the second target temperature is within the second target temperature range.

[0131] In some embodiments, after keeping the target area within the second target temperature range, the second control module 520 is further configured to:

[0132] Control the heater 640 to lower the temperature of the target area to a third target temperature and keep the target area within a third target temperature range until the cooking ends, where the third target temperature is within the third target temperature range and the third target temperature is lower than the first target temperature.

[0133] In some embodiments, when the second control module 520 controls the heater 640 to lower the temperature of the target area to a third target temperature and keep the target area within the third target temperature range until the cooking ends, the second control module 520 is further configured to:

[0134] Control the heater 640 to shut down;

[0135] When the temperature of the target area is lowered to the third target temperature, control the heater 640 to operate to keep the target area within the third target temperature range until the cooking ends.

[0136] In some embodiments, the second control module 520 is configured to control the blower 650 to operate at a second rotational speed when the heater 640 is controlled to shut down.

[0137] In some embodiments, the second control module 520 is configured to control the blower 650 to operate at a second rotational speed when it is determined that the temperature of the target area reaches the third target temperature.

[0138] In some embodiments, the target area is a cooking cavity, satisfying:

[0139] 190°C ≤ T1 ≤ 210°C, 210°C ≤ T2 ≤ 230°C, 170°C ≤ T3 ≤ 190°C, where T1 is the first target temperature, T2 is the second target temperature, and T3 is the third target temperature.

[0140] By using the control device 500 of the above cooking device, the situation of generating oil fume due to grease can be reduced, the cleaning degree of the cooking device 600 can be improved, the cooking quality of the food can be improved, and the safety performance of the cooking device 600 can be improved, thus enhancing the cooking experience of the user.

[0141] According to some embodiments of the present application, the present application further provides a cooking device 600, including:

[0142] A blower 650 and a heater 640, the blower 650 and the heater 640 are used to deliver hot air to the cooking cavity of the cooking device 600;

[0143] The control device 500 of the cooking device according to any of the above solutions, the control device is used to control the blower 650 and the heater 640 to work.

[0144] According to the cooking device 600 provided by the embodiments of the present application, by controlling the operation of the blower 650 and the heater 640 through the control device, the situation of generating oil fume due to grease can be reduced, the cleaning degree of the cooking device 600 can be improved, the cooking quality of the food can be improved, and the safety performance of the cooking device 600 can be improved, thus enhancing the cooking experience of the user.

[0145] Please refer to Figure 7 According to an embodiment of the present application, the control method of the cooking device 600 includes: Step 701 - Step 706.

[0146] Step 701, input an air fry function start instruction;

[0147] Step 702, control the heater 640 to work, control the blower 650 to work at a first rotational speed n1 to deliver the heat dissipated by the heater 640 to the cooking cavity for heating, where 2000 r / min ≤ n1 ≤ 4000 r / min;

[0148] Step 703, obtain the temperature T of the target area;

[0149] Step 704, determine whether the temperature of the target area reaches the first target temperature T1, T1 ≥ 200°C;

[0150] Step 705: When it is determined that the temperature of the target area reaches the first target temperature T1, oil starts to separate out on the food surface. Control the blower 650 to operate at the second rotational speed n2 and maintain for the second target time t2, where 500 r / min ≤ n2 ≤ 1000 r / min. By reducing the wind speed of the blower 650, reduce the oil and moisture blown to the position of the heater 640;

[0151] Step 706: When the air frying stage ends, control the heater 640 and the blower 650 to stop working;

[0152] Cooking is completed.

[0153] Please refer to Figure 8 , according to another embodiment of the present application, the control method of the cooking device 600 includes: Step 801 to Step 808.

[0154] Step 801: Input an air frying function start instruction;

[0155] Step 802: Control the heater 640 to work and control the blower 650 to operate at the first rotational speed n1 to deliver the heat dissipated by the heater 640 to the cooking cavity for heating, where 2000 r / min ≤ n1 ≤ 4000 r / min;

[0156] Step 803: Obtain the temperature T of the target area;

[0157] Step 804: Determine whether the temperature T of the target area reaches the first target temperature T1, where T1 ≥ 200 °C;

[0158] Step 805: When the temperature T of the target area reaches the first target temperature T1, control the blower 650 to stop working, and continue to heat until the temperature of the target area reaches the second target temperature T2, and keep the temperature of the target area within the second target temperature range for the first target duration t1, where the second target temperature T2 is within the second target temperature range, and the second target temperature T2 satisfies: T2 ≥ 210 °C;

[0159] Step 806: Control the heater 640 to stop working and control the blower 650 to operate at the second rotational speed n2, where 500 r / min ≤ n2 ≤ 1000 r / min;

[0160] Step 807: When the temperature of the target area drops to the third target temperature T3, keep the temperature of the target area within the third target temperature range for the second target duration t2, where the third target temperature T3 is within the third target temperature range, and the third target temperature T3 satisfies: T3 ≤ 180 °C.

[0161] Step 808: Control the heater 640 and the blower 650 to stop working;

[0162] Cooking is completed.

[0163] 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 terminals. 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 materials. The embodiments of the present application do not make specific limitations.

[0164] 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.

[0165] 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 method embodiment of the above-mentioned cooking device control method, and can achieve the same technical effect. To avoid repetition, it will not be elaborated here.

[0166] It should be noted that the electronic devices in the embodiments of the present application include the above-mentioned mobile electronic devices and non-mobile electronic devices.

[0167] 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 embodiment of the above-mentioned cooking device control method, and can achieve the same technical effect. To avoid repetition, it will not be elaborated here.

[0168] 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.

[0169] The embodiments of the present application further provide a computer program product, including a computer program, which implements the above-mentioned cooking device control method when executed by a processor.

[0170] 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.

[0171] Another 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 configured 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.

[0172] 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, etc.

[0173] It should be noted that in this article, the term "including", "comprising" or any other variation thereof is intended to cover non-exclusive inclusion, such 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 further 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 presence of additional identical elements in the process, method, article or device including such 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. Additionally, the features described with reference to certain examples may be combined in other examples.

[0174] 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 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. The 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 may be a mobile phone, computer, server, or network device, etc.) to execute the methods described in the various embodiments of the present application.

[0175] The embodiments of the present application have been described above with reference to the drawings. However, the present application is not limited to the above specific embodiments. The above specific embodiments are merely illustrative and not restrictive. Those of ordinary skill in the art, under the inspiration of the present application, without departing from the spirit and scope protected by the claims of the present application, can also make many forms, all of which fall within the protection scope of the present application.

[0176] In the description of this specification, the descriptions referring to terms such as "one embodiment", "some embodiments", "schematic embodiments", "examples", "specific examples", or "some examples", etc., mean 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 this application. In this specification, the schematic expressions 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.

[0177] Although the embodiments of this 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 spirit of this application, and the scope of this 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; When it is determined that the temperature of the target area of the cooking device reaches a first target temperature, controlling the blower to reduce its speed. Wherein, when the temperature of the target area reaches the first target temperature, oil begins to precipitate on the surface of the food ingredients.

2. The control method of the cooking device according to claim 1, wherein The controlling the blower to reduce its speed includes: controlling the blower to operate at a second speed until the cooking ends, and the second speed is less than the first speed.

3. The control method of the cooking device according to claim 2, wherein, Satisfy: 2000r / min ≤ n1 ≤ 4000r / min, 500r / min ≤ n2 ≤ 1000r / min, where n1 is the first speed and n2 is the second speed.

4. The control method of the cooking device according to claim 1, characterized in that, The when it is determined that the temperature of the target area of the cooking device reaches the first target temperature, controlling the blower to reduce its speed includes: When it is determined that the temperature of the target area of the cooking device reaches the first target temperature, controlling the blower to stop rotating; After a first target duration, controlling the blower to operate at a second speed until the cooking ends, and the second speed is less than the first speed; After the controlling the blower to stop rotating and before the controlling the blower to operate at a second speed, the method further includes: Controlling the heater to raise the temperature of the target area to a second target temperature and keep the target area within a second target temperature range, and the second target temperature is within the second target temperature range.

5. The control method of the cooking device according to claim 4, characterized in that, After the keeping the target area within the second target temperature range, the method further includes: Controlling the heater to reduce the temperature of the target area to a third target temperature and keep the target area within a third target temperature range until the cooking ends, the third target temperature is within the third target temperature range, and the third target temperature is lower than the first target temperature.

6. The control method of the cooking device according to claim 5, wherein, The controlling the heater to reduce the temperature of the target area to a third target temperature and keep the target area within a third target temperature range until the cooking ends includes: Controlling the heater to stop operating; When the temperature of the target area is reduced to the third target temperature, controlling the heater to operate to keep the target area within the third target temperature range until the cooking ends.

7. The control method of the cooking device according to claim 6, characterized in that, When the controlling the heater to stop operating, controlling the blower to operate at a second speed; Or, When it is determined that the temperature of the target area reaches the third target temperature, controlling the blower to operate at a second speed.

8. The control method of the cooking device according to any one of claims 4-7, characterized in that, Satisfy: 2000r / min ≤ n1 ≤ 4000r / min, 500r / min ≤ n2 ≤ 1000r / min, where n1 is the first speed and n2 is the second speed.

9. The control method of the cooking device according to any one of claims 4-7, characterized in that, The target area is the cooking cavity, and satisfy: 190℃ ≤ T1 ≤ 210℃, 210℃ ≤ T2 ≤ 230℃, 170℃ ≤ T3 ≤ 190℃, where T1 is the first target temperature, T2 is the second target temperature, and T3 is the third target temperature.

10. A control device for a cooking appliance, 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 device includes: A first control module, configured to control the heater to operate and control the blower to operate at a first rotational speed; A second control module, configured to control the blower to reduce its rotational 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, Comprising: A blower and a heater, the blower and the heater being configured to deliver hot air to a cooking chamber of the cooking device; The control device of the cooking device according to claim 10, the control device being configured to control the blower and the heater 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 non-transitory computer-readable 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 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 a processor, it implements the control method of the cooking device according to any one of claims 1-9.

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