Multi-cavity cooking equipment and control method and device thereof

Abstract

The invention discloses multi-cavity cooking equipment and a control method and device thereof, and the multi-cavity cooking equipment comprises a cooking cavity which is internally divided into a plurality of cavity areas; the steam module is used for performing steam treatment on the plurality of cavity areas; the heating module is used for carrying out heating treatment on the plurality of cavity areas; and the humidity sensor module is used for carrying out humidity detection on the plurality of chamber areas. When food materials are cooked, different cavity areas can be utilized to cook various food materials at the same time, or any food material can be cooked in batches at the same time, and meanwhile, in the cooking process, the cavity humidity of each cavity area is collected through the humidity sensor module; in this way, the steam module and the heating module can be regulated and controlled according to the humidity of the cavity, so that the whole cooking process is accurately controlled, and the food material cooking efficiency is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen equipment, and particularly relates to a multi-chamber cooking device and its control method and device. Background Art

[0002] In the field of modern kitchen appliances, as a device that combines steaming and baking functions, steam ovens are increasingly favored by consumers. The steam ovens on the current market generally have a relatively large internal space to meet diverse cooking needs. However, many drawbacks in terms of efficiency are exposed during their actual use. On the one hand, existing steam ovens usually can only cook a single ingredient each time. Despite the ample internal space, the space utilization rate is extremely low, resulting in a waste of resources. On the other hand, steam ovens consume a large amount of energy during operation, especially when cooking multiple ingredients simultaneously, and the overall energy efficiency is significantly reduced. This not only increases the user's usage cost but also does not conform to the current development concept of energy conservation and environmental protection. Moreover, in terms of cooking time, since multiple ingredients cannot be processed simultaneously and need to be steamed or baked one by one, it often takes a lot of time to prepare a dinner with multiple dishes. Through market research, it is found that many users report that when using steam ovens and other various appliances to prepare dinner on weekdays, they face the dilemma of being short on time and having a chaotic operation. The mode of steaming each dish separately greatly prolongs the cooking time, bringing a lot of inconvenience to users. There is an urgent need for an innovative cooking solution to achieve simultaneous cooking and simultaneous baking of multiple dishes, so as to improve the usage efficiency of steam ovens and meet the cooking needs of users in a fast-paced life. Summary of the Invention

[0003] Embodiments of the present invention provide a multi-chamber cooking device and its control method and device, aiming to improve the cooking efficiency of ingredients.

[0004] In a first aspect, embodiments of the present invention provide a multi-chamber cooking device, including:

[0005] A cooking chamber, which is divided into multiple chamber areas;

[0006] A steam module for performing steam treatment on the multiple chamber areas;

[0007] A heating module for performing heating treatment on the multiple chamber areas;

[0008] A humidity sensor module for detecting the humidity of the multiple chamber areas.

[0009] In a second aspect, embodiments of the present invention provide a control method for a multi-chamber cooking device, which is applied to the multi-chamber cooking device as described in the first aspect. The control method includes:

[0010] When performing multi-chamber cooking on ingredients, obtain the cooking time of the ingredients corresponding to each chamber area;

[0011] According to the cooking time of the ingredients, perform cooking sorting on each chamber area, and first turn on the steam module and / or heating module corresponding to the chamber area with the longest cooking time of the ingredients according to the cooking sorting to perform the ingredient cooking operation;

[0012] Use the humidity sensor module to detect the humidity in the chamber area where the ingredient cooking operation is being performed, and compare the humidity in the first chamber with a preset first humidity threshold;

[0013] When the humidity in the first chamber reaches the first humidity threshold, continue to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting;

[0014] Continue to use the humidity sensor module to detect the humidity in the chamber area where the ingredient cooking operation is being performed, and compare the humidity in the second chamber with a preset second humidity threshold;

[0015] When the humidity in the second chamber reaches the second humidity threshold, continue to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting until the steam module and / or heating module corresponding to the chamber area with the shortest cooking time of the ingredients is turned on, and complete the ingredient cooking operation.

[0016] In a third aspect, an embodiment of the present invention provides a control device for a multi-chamber cooking device, including:

[0017] A time acquisition unit for obtaining the cooking time of the ingredients corresponding to each chamber area when performing multi-chamber cooking on the ingredients;

[0018] A cooking sorting unit for performing cooking sorting on each chamber area according to the cooking time of the ingredients, and first turning on the steam module and / or heating module corresponding to the chamber area with the longest cooking time of the ingredients according to the cooking sorting to perform the ingredient cooking operation;

[0019] A first detection unit for using the humidity sensor module to detect the humidity in the chamber area where the ingredient cooking operation is being performed, and comparing the humidity in the first chamber with a preset first humidity threshold;

[0020] A first opening unit for continuing to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting when the humidity in the second chamber reaches the second humidity threshold;

[0021] A second detection unit for continuing to use the humidity sensor module to detect the humidity in the chamber area where the ingredient cooking operation is being performed, and comparing the humidity in the second chamber with a preset second humidity threshold;

[0022] A second opening unit, configured to, when the humidity in the first cavity reaches a first humidity threshold, continue to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sequence until the steam module and / or heating module of the chamber area with the shortest cooking time of the food ingredients is turned on, and complete the cooking operation of the food ingredients.

[0023] An embodiment of the present invention provides a multi-chamber cooking device, its control method, and device. The multi-chamber cooking device includes: a cooking cavity, in which a plurality of chamber areas are divided; a steam module, configured to perform steam treatment on the plurality of chamber areas; a heating module, configured to perform heating treatment on the plurality of chamber areas; and a humidity sensor module, configured to detect the humidity of the plurality of chamber areas. Based on the multi-chamber cooking device, when cooking food ingredients, the embodiment of the present invention can use different chamber areas to cook multiple food ingredients simultaneously, or batch-cook any food ingredient at the same time. Meanwhile, during the cooking process, the chamber humidity of each chamber area is collected through the humidity sensor module, so that the steam module and the heating module can be regulated according to the chamber humidity, thereby precisely controlling the overall cooking process and improving the cooking efficiency of the food ingredients. Description of the Drawings

[0024] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for the description of the embodiments will be briefly introduced below. Obviously, the drawings in the following description are some embodiments of the present invention, and those of ordinary skill in the art can also obtain other drawings based on these drawings without creative efforts.

[0025] Figure 1 It is a schematic structural diagram of a multi-chamber cooking device provided by an embodiment of the present invention;

[0026] Figure 2 It is a schematic flowchart of a control method of a multi-chamber cooking device provided by an embodiment of the present invention;

[0027] Figure 3 It is a schematic diagram of the first sub-flowchart of a control method of a multi-chamber cooking device provided by an embodiment of the present invention;

[0028] Figure 4 It is a schematic diagram of the second sub-flowchart of a control method of a multi-chamber cooking device provided by an embodiment of the present invention;

[0029] Figure 5 It is a schematic diagram of the third sub-flowchart of a control method of a multi-chamber cooking device provided by an embodiment of the present invention;

[0030] Figure 6Schematic block diagram of a control device for a multi-chamber cooking device provided by an embodiment of the present invention.

[0031] Identifications in the figure:

[0032] 1. Cooking chamber; 11. Upper chamber area; 12. Left chamber area; 13. Right chamber area;

[0033] 2. Movable partition;

[0034] 31. First heating element; 32. Second heating element; 33. Third heating element;

[0035] 41. First humidity sensor array; 42. Second humidity sensor array;

[0036] 51. First heat dissipation element; 52. Second heat dissipation element;

[0037] 6. Steam outlet;

[0038] 7. Steaming rack;

[0039] 8. Braising pot. Detailed implementation manners

[0040] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0041] It should be understood that when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, wholes, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components, and / or their combinations.

[0042] It should also be understood that the terms used in this specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. As used in this specification of the present invention and the appended claims, unless the context clearly indicates otherwise, the singular forms "a", "an", and "the" are intended to include the plural forms.

[0043] It should be further understood that the term " / and" as used in this specification of the present invention and the appended claims refers to any combination and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0044] Next, please refer to Figure 1, A multi-chamber cooking device provided by an embodiment of the present invention includes:

[0045] A cooking chamber 1, in which a plurality of chamber areas are divided;

[0046] A steam module, arranged in the cooking chamber 1, for performing steam treatment on the plurality of chamber areas;

[0047] A heating module, for performing heating treatment on the plurality of chamber areas;

[0048] A humidity sensor module, for detecting the humidity of the plurality of chamber areas.

[0049] In this embodiment, the multi-chamber cooking device includes a cooking chamber 1 containing a plurality of chamber areas, a steam module, a heating module, and a humidity sensor module. In this way, when cooking ingredients, different chamber areas can be used to cook multiple ingredients simultaneously, or batch-cook any ingredient at the same time. Meanwhile, during the cooking process, the chamber humidity of each chamber area is collected by the humidity sensor module, so that the steam module and the heating module can be regulated according to the chamber humidity to precisely control the overall cooking process.

[0050] The multi-chamber cooking device provided by this embodiment can achieve many effects, thereby improving the overall cooking efficiency of ingredients. For example, in terms of cooking efficiency, multi-chamber cooking enables multiple dishes to be cooked and taken out at the same time, effectively solving the problem that traditional steam ovens can only cook one ingredient at a time, greatly improving the processing efficiency of baking, heating, or steaming multiple ingredients, and enabling users to prepare a sumptuous meal in a short time to meet the needs of a fast-paced life. In terms of space utilization, the internal space distribution of the cooking chamber 1 is reasonably planned, giving full play to the advantage of the large capacity of the device, avoiding space waste, and improving space utilization. In terms of time control, the humidity sensor is used to accurately judge the steam volume in the cooking chamber 1, thereby regulating each cooking stage, reducing unnecessary cooking time. At the same time, from the perspective of the food cooking mechanism and the overall heat dissipation distribution of the machine, through precise calculation, the heat distribution is reasonably adjusted, which not only saves cooking time but also reduces energy consumption, achieving the effect of saving time and energy, conforming to the current energy-saving and environmental protection concept, and reducing the user's usage cost.

[0051] In a specific embodiment, a movable partition 2 is arranged at the middle position of the cooking chamber 1, and the movable partition 2 can divide the cooking chamber 1 into a plurality of chamber areas; the heating module includes a plurality of heating units for heating each of the chamber areas.

[0052] In this embodiment, by arranging a movable partition 2 in the middle of the cooking cavity 1, the cooking cavity 1 can be directly divided into multiple chamber areas. For example, when the movable partition 2 is placed horizontally in the cooking cavity 1, the cooking cavity 1 can be divided into an upper chamber area 11 and a lower chamber area, thus achieving the effect of multiple chamber areas. In actual application scenarios, multiple latching blocks can be arranged at the middle position of the cooking cavity 1, enabling the movable partition 2 to be directly latched onto the latching blocks, realizing flexible partitioning, meeting the cooking requirements of different ingredients, and further enhancing the diversity and convenience of cooking. Of course, chutes can also be arranged on the inner wall of the cooking cavity 1, allowing the movable partition 2 to be slidably arranged in the cooking cavity. Preferably, multiple fixed card slots can be arranged in the cooking cavity 1, and the movable partition 2 can be inserted into different positions as needed to achieve a more refined space division, adapting to the cooking of different sizes of ingredients, further optimizing the space utilization rate, and enhancing the cooking experience. Or multiple movable partitions 2 can be arranged to divide more chamber areas. Correspondingly, for each chamber area, a corresponding heating unit is arranged to realize the cooking heating function.

[0053] In another specific embodiment, the heating module includes multiple heating units that are relatively separated and arranged, and the multiple heating units divide the cooking cavity 1 into different chamber areas.

[0054] In addition to physically dividing the cooking cavity 1 into different chamber areas through the movable partition 2, the cooking cavity 1 can also be divided into different chamber areas from a chemical level by the distribution setting of the heating units. For example, when heating units are respectively arranged on the left and right sides of the bottom of the cooking cavity 1, the cooking cavity 1 can be divided into a left chamber area 12 and a right chamber area 13.

[0055] In actual application scenarios, the movable partition 2 and the heating units can be combined to divide the chamber areas of the cooking cavity 1. For example Figure 1 As shown, the cooking cavity 1 can be divided into an upper chamber area 11, a left chamber area 12, and a right chamber area 13. Correspondingly, each heating unit included in the heating module can specifically be a first heating element 31 arranged at the top of the upper chamber area 11, a second heating element 32 and a third heating element 33 respectively arranged on the left and right sides of the bottom of the lower chamber area. Specifically, the first heating element 31 can be a heating tube arranged at the top of the upper chamber area 11, and the second heating element 32 and the third heating element 33 can be two heating tubes arranged on the left and right sides of the bottom of the lower chamber area. In addition, a fourth heating element can be arranged on the back of the upper chamber area 11, or multiple auxiliary heating wires can be arranged at positions such as the side walls of the cooking cavity, and by independently controlling the power of each heating element, the effect of precisely adjusting the temperature of each chamber can be achieved, thereby meeting the cooking requirements of different ingredients and enhancing the cooking efficiency.

[0056] In addition, the multi-chamber cooking device further includes a heat dissipation module, which includes a plurality of heat dissipation components for dissipating heat from each of the chamber areas, and the humidity sensor module includes a plurality of humidity sensor arrays for detecting the humidity of each of the chamber areas.

[0057] Specifically, the heat dissipation module may include a first heat dissipation component 51 for dissipating heat from the upper chamber area 11 and a second heat dissipation component 52 for dissipating heat from the lower chamber area. The first heat dissipation component 51 may be disposed on the back of the upper chamber area 11, and the second heat dissipation component 52 is located on the back of the lower chamber area. Through an efficient heat dissipation system, the temperature of each chamber is ensured to be stable, overheating is prevented, the service life of the device is extended, and at the same time, the safety and stability during the cooking process of the ingredients are guaranteed, further improving the user experience. Here, both the first heat dissipation component 51 and the second heat dissipation component 52 may be heat dissipation fans. Preferably, the heat dissipation fan can automatically adjust its rotation speed according to the chamber temperature to ensure uniform heat distribution and avoid local overheating.

[0058] Moreover, the humidity sensor module may also be correspondingly provided with a first humidity sensor array 41 and a second humidity sensor array 42 to monitor the humidity of the upper and lower chambers respectively, ensuring that the ingredients are cooked in different humidity environments, improving the taste and nutrient retention. Among them, both the first humidity sensor array 41 and the second humidity sensor array 42 may include an absolute humidity sensor and a relative humidity sensor. Through real-time data feedback, the humidity of each chamber is accurately regulated to meet the specific humidity requirements of different ingredients, further optimizing the cooking effect and improving the food quality.

[0059] In an actual application scenario, combined with Figure 1 , the upper chamber area 11 is set as a baking area because the power of the first heating unit corresponding to the upper chamber area 11 is relatively large and is suitable for high-temperature baking, making the baking efficiency higher; the left chamber area 12 is set as a steaming area because a steam outlet 6 is provided in this area, which can improve the steaming efficiency of the ingredients. Correspondingly, devices such as a steaming rack 7 are provided in the left chamber area 12; and the right chamber area 13 is used as a stewing and heat preservation area. Correspondingly, devices such as a stewing pot 8 are provided in the right chamber area 13, enabling users to use it directly to achieve multi-functional cooking. Moreover, the stewing pot 8 can be directly placed on the heating tube, and the heat conduction is faster and more efficient. Of course, if the steam outlet 6 is set at other positions in other scenarios, the cooking functions of each chamber area can be adjusted accordingly to maximize the use of the multi-functionality of the device, meet diverse cooking needs, and improve cooking flexibility. It can be understood that the steam module described in this embodiment may specifically be a steam generator.

[0060] Figure 2A control method for a multi-chamber cooking device provided by an embodiment of the present invention. This control method is applied to the multi-chamber cooking device as described above, and specifically includes steps S101 to S106.

[0061] Step S101: When performing multi-chamber cooking on ingredients, obtain the cooking time of the ingredients corresponding to each chamber area.

[0062] Step S102: Sort the cooking of each chamber area according to the cooking time of the ingredients, and first turn on the steam module and / or heating module corresponding to the chamber area with the longest cooking time of the ingredients in accordance with the cooking sequence to perform the ingredient cooking operation.

[0063] Step S103: Use the humidity sensor module to detect the humidity in the chamber area where the ingredient cooking operation is being performed, and compare the humidity in the first chamber with a preset first humidity threshold.

[0064] Step S104: When the humidity in the first chamber reaches the first humidity threshold, continue to turn on the steam module and / or heating module corresponding to the next chamber area in accordance with the cooking sequence.

[0065] Step S105: Continue to use the humidity sensor module to detect the humidity in the chamber area where the ingredient cooking operation is being performed, and compare the humidity in the second chamber with a preset second humidity threshold.

[0066] Step S106: When the humidity in the second chamber reaches the second humidity threshold, continue to turn on the steam module and / or heating module corresponding to the next chamber area in accordance with the cooking sequence until the steam module and / or heating module corresponding to the chamber area with the shortest cooking time of the ingredients is turned on, and the ingredient cooking operation is completed.

[0067] When multi-chamber cooking of ingredients is performed in this embodiment, the corresponding cooking time of the ingredients is first obtained according to the ingredients in each chamber area. These cooking times of the ingredients can be obtained by summarizing historical experience or verified through experiments. After obtaining the cooking time of the ingredients, the chamber area with the longest time is selected to start the cooking operation, and then the humidity inside the chamber is monitored in real time through the humidity sensor module. When the humidity in this chamber area reaches the corresponding humidity threshold, the chamber area with the second-longest time is controlled to start the cooking operation according to the cooking time of the ingredients, and the humidity inside the chamber is continuously monitored through the humidity sensor module. And so on, until the chamber area with the shortest cooking time of the ingredients starts the cooking operation and completes the cooking of all ingredients. In this way, not only is it ensured that the ingredients in each chamber can be cooked at the most suitable humidity, but also the cooking efficiency is greatly improved, making the multi-chamber cooking device more intelligent and refined while meeting diverse cooking needs. Through this intelligent control method, the multi-chamber cooking device can accurately regulate the cooking environment of each chamber to ensure that each ingredient can be cooked at the best humidity, thereby achieving a double improvement in taste and nutrition. At the same time, the operation convenience and cooking efficiency of the device are also significantly improved.

[0068] In one embodiment, the step of continuing to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking order includes:

[0069] When turning on the steam module and / or heating module for the next chamber area, control the previous chamber area to perform temperature maintenance operation and record the time when the steam module and / or heating module of the previous chamber area is turned on.

[0070] In this embodiment, when the humidity of the chamber area reaches the preset threshold, in addition to controlling the next chamber area to start the cooking operation, the chamber area with the humidity reaching the preset threshold will continue to operate at a maintained temperature to maintain the best cooking state of the ingredients. At the same time, the cooking duration of the chamber area will also be recorded to facilitate subsequent adjustment of the cooking time and humidity control strategy of each chamber according to the actual cooking situation, further optimizing the cooking effect. Through this refined management, it is ensured that each cooking operation is accurate and efficient, improving the overall cooking quality.

[0071] Further, after the step of, when the humidity in the second chamber reaches the second humidity threshold, continuing to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking order until the steam module and / or heating module of the chamber area with the shortest cooking time of the ingredients is turned on and the cooking operation of the ingredients is completed, includes:

[0072] Obtain the time when the steam module and / or heating module of each chamber area is turned on, and combine it with the cooking time of the ingredients to set the cooking time for the chamber area in the holding temperature operation. Then control the chamber area in the holding temperature operation to run for the cooking time and end the cooking operation.

[0073] When the chamber area with the shortest cooking time of the ingredients has also completed the cooking operation, summarize the time data of each chamber area, and then set the cooking time again for the other chamber areas except the chamber area with the shortest cooking time of the ingredients, so that the other chamber areas operate according to this cooking time to ensure that all ingredients reach the best cooking state synchronously and avoid inconsistent tastes caused by time differences. Through this phased and refined time management, the device not only improves the cooking efficiency but also ensures the perfect presentation of each dish, achieving the ideal effect of intelligent cooking.

[0074] For example, when the user cooks multiple ingredients simultaneously, place the ingredients to be baked in the upper chamber area, place the ingredients to be steamed in the left chamber area, and place the corresponding ingredients in the casserole in the right chamber area. The cooking times of the ingredients corresponding to the three chamber areas are t A , t B and t C . Sort the three times from largest to smallest. When t A is the largest, turn on the corresponding heating module in the upper chamber area according to the dish requirements (for example, the first heating unit, including the heating tubes on the top and back of the upper chamber area) to start the cooking operation. Then, use the humidity sensor module to monitor the humidity change in the upper chamber area in real time. When the humidity value stabilizes at the first threshold (for example, [0% - 8%]), the upper chamber area starts to enter the holding temperature stage, and record the time at this time as t1; when t B > t C , turn on the steam module in the left chamber area and run it at a duty cycle of (60 - 40):(10 - 20). When the detected humidity reaches the second threshold (for example, [85% - 100%]), maintain this humidity and run, and record the time at this time as t2; next, turn on the heating module in the right chamber area (for example, the second heating element), and when the detected humidity reaches the third threshold (for example, [55% - 85%]), turn on the steam module at this time and run it at a duty cycle of (45 - 35):(15:25) until the cooking of the ingredients in the right area ends. Then control the left chamber area to turn on the steam module at a duty cycle of (60 - 40):(10 - 20) and run for another t B - (t2 + t C ), and control the upper chamber area to bake for another t A - (t1 + t2 + t C ), and thus the cooking operation ends completely.

[0075] And if t B <t C When it is, first turn on the heating module in the right chamber area, and when the humidity in the right chamber area is stabilized at the fourth threshold (for example, [2% - 8%]), enter the temperature maintenance stage, and the time is recorded as t2 at this time; finally, turn on the steam module corresponding to the left chamber area and run it at a duty cycle of (45 - 35):(15:25) until the cooking of the ingredients in the left chamber area is completed, and stop the steam module; at this time, the upper chamber area bakes for t A -(t1 + t2 + t B ), and the right chamber area runs for t with the corresponding heating module C -(t2 + t B ), and all cooking is completed.

[0076] In one embodiment, the chamber area includes a chamber area for heating and baking the ingredients and a chamber area for steaming the ingredients;

[0077] Sort the cooking of each chamber area according to the cooking time of the ingredients, and first turn on the steam module and / or heating module corresponding to the chamber area with the longest cooking time of the ingredients according to the cooking order to perform the cooking operation of the ingredients, including:

[0078] When the cooking time of the ingredients corresponding to the chamber area for heating and baking the ingredients is greater than the cooking time of the ingredients corresponding to the chamber area for steaming the ingredients, first turn on the heating module corresponding to the chamber area for steaming the ingredients;

[0079] When the cooking time of the ingredients corresponding to the chamber area for heating and baking the ingredients is less than the cooking time of the ingredients corresponding to the chamber area for steaming the ingredients, first turn on the steam module corresponding to the chamber area for steaming the ingredients.

[0080] In this embodiment, since different chamber regions perform different cooking tasks, after obtaining the cooking times of the food ingredients in each chamber region, the heating module or the steam module is determined to be turned on first according to the sorting of the cooking times of the food ingredients. For example, if the upper chamber region requires the longest cooking time, its heating module is preferentially turned on to ensure uniform heating of the food ingredients; on the contrary, if the left chamber region requires the longest steaming time, its steam module is started first to ensure that the food ingredients are steamed thoroughly. By precisely controlling the cooking sequence and time of each chamber, an efficient and accurate cooking effect is achieved. If the cooking time of the right chamber region is in the middle, its heating module is started in a timely manner to cooperate with other chamber regions to ensure that each food ingredient reaches an ideal state at different cooking stages, ultimately achieving efficient cooking with multi-chamber cooperation. If the left chamber region requires the shortest steaming time, its steam module is started last to ensure that the food ingredients are steamed at an appropriate temperature and avoid overheating. Each chamber region operates in coordination, precisely controlling the cooking time and temperature, enabling the food ingredients to be cooked in the best state, improving the overall cooking quality and efficiency. Through this multi-chamber cooperative cooking method, not only is the cooking efficiency improved, but also the taste and nutrition of the food ingredients are ensured.

[0081] In an actual application scenario, taking the upper chamber region and the right chamber region for heating and baking the food ingredients and the left chamber region for steaming the food ingredients as an example, when the user places three food ingredients in the three chamber regions, and the cooking methods corresponding to the three food ingredients are roasting, steaming, and stewing respectively, where the upper chamber region corresponds to roasting, the left chamber region corresponds to steaming, and the right chamber region corresponds to stewing, and the cooking times of the food ingredients corresponding to the three chamber regions are t A 、t B and t C , then the sizes of t A 、t B and t C are sorted.

[0082] Combined with Figure 3 , when t A is the largest, the corresponding heating tube or the back heating tube of the upper chamber region is turned on according to the dish requirements, and it is judged whether the humidity reaches the preset first threshold [0 - 8]%. When the humidity reaches the preset first threshold [0 - 8], t1 is recorded and the temperature maintenance state is entered, and then the sizes of t B and t C are compared. When t B >t CWhen it is time, turn on the steam module corresponding to the left chamber area and run it at a duty cycle of (60 - 40):(10 - 20). Then continue to determine whether the humidity reaches the preset second threshold of [85 - 100]%. If so, record t2 and maintain the operation with this steam volume. Then turn on the heating tube corresponding to the right chamber area and continue to determine whether the humidity reaches the preset third threshold of [55 - 85]%. If so, control the steam module to run at a duty cycle of (45 - 35):(15 - 25) until the cooking of the ingredients in the right chamber area is completed. After that, turn on the steam module in the left chamber area and run it at a duty cycle of (60 - 40):(10 - 20) for another t B -(t2 + t C ). At the same time, the upper chamber area runs for another t A -(t1 + t2 + t C ), and thus the overall cooking ends. When t B <t C , turn on the heating tube corresponding to the right chamber area and determine whether the humidity reaches the preset fourth threshold of [2 - 8]%. If so, record t2 and enter the temperature-holding state. Then turn on the steam module and run it at a duty cycle of (45 - 35):(15 - 25) until the cooking of the ingredients in the left chamber area is completed. At this time, stop the steam module and let the heating tube in the right chamber area run for another t C -(t2 + t B ), and let the heating tube in the upper chamber area run for another t A -(t1 + t2 + t B ), and thus the overall cooking ends.

[0083] Combined with Figure 4 , when t B is the largest, turn on the steam module and run it at a duty cycle of (60 - 40):(10 - 20), and determine whether the humidity reaches the preset second threshold of [85 - 100]%. If so, record t1 and run with this steam volume. Then compare the magnitudes of t A and t C . When t A >t C , turn on the corresponding heating tube or the back heating tube in the upper chamber area according to the dish requirements, and determine whether the humidity reaches the preset first threshold of [0 - 8]%. If so, record t2 and enter the temperature-holding state. Then the heating tube corresponding to the right chamber area, and continue to determine whether the humidity reaches the preset third threshold of [55 - 85]%. If so, control the steam module to run at a duty cycle of (45 - 35):(15 - 25) until the cooking of the ingredients in the right chamber area is completed. After that, the upper chamber area runs for another t A -(t2 + t C ), the left chamber area turns on the steam module and runs it at a duty cycle of (60 - 40):(10 - 20) for another t B-(t1 + t2 + t C ), thus the overall cooking ends. When t A < t C , turn on the heating tube corresponding to the right chamber area, and determine whether the humidity reaches the preset fourth threshold of [2 - 8]%. If so, control the steam module to operate at a duty cycle of (45 - 35):(15 - 25), record t2, and then enter the temperature-holding state. Then, turn on the corresponding heating tube in the upper chamber area or the back heating tube according to the dish requirements, and determine whether the humidity reaches the preset first threshold of [0 - 8]% until the cooking of the ingredients in the upper chamber area ends. After that, the heating tube in the right chamber area is turned on and runs for t C -(t2 + t A ), the steam module in the left chamber area is turned on and runs at a duty cycle of (60 - 40):(10 - 20) for t B -(t1 + t2 + t A ), thus the overall cooking ends.

[0084] Combined with Figure 5 , when t C is the maximum, turn on the heating tube corresponding to the right chamber area, and determine whether the humidity reaches the preset fourth threshold of [2 - 8]%. If so, record t1 and enter the temperature-holding state, then compare the magnitudes of t A and t B . When t A > t B , turn on the corresponding heating tube in the upper chamber area or the back heating tube according to the dish requirements, and determine whether the humidity reaches the preset first threshold of [0 - 8]%. If so, record t2 and enter the temperature-holding state. Then turn on the steam module and run it at a duty cycle of (45 - 35):(15 - 25) until the cooking of the ingredients in the left chamber area ends. After that, the upper chamber area runs for t A -(t2 + t B ), the heating tube in the right chamber area is turned on and runs for t C -(t1 + t2 + t B ), thus the overall cooking ends. When t A is less than t B , turn on the steam module and run it at a duty cycle of (60 - 40):(10 - 20), and determine whether the humidity reaches the preset second threshold of [85 - 100]%. If so, record t2 and run it at a duty cycle of (45 - 35):(15 - 25). Then turn on the corresponding heating tube in the upper chamber area or the back heating tube according to the dish requirements, and determine whether the humidity reaches the preset first threshold of [0 - 8]% until the cooking of the ingredients in the upper chamber area ends. After that, the steam module in the left chamber area is turned on and runs at a duty cycle of (60 - 40):(10 - 20) for t B -(t2 + t A), the right chamber area turns on the heating pipe and runs for another t C -(t1 + t2 + t A ), and thus the overall cooking ends.

[0085] In one embodiment, the control method of the multi-chamber cooking device further includes:

[0086] When performing single-chamber cooking on ingredients, turn on the steam module and / or heating module in the chamber area corresponding to the ingredients to perform cooking operations on the ingredients;

[0087] Use the humidity sensor module to detect the humidity during the cooking process of the ingredients, and adjust the steam module and / or heating module according to the results of the humidity detection until the cooking operation of the ingredients is completed.

[0088] In this embodiment, when there is no need to perform multi-chamber cooking on the ingredients, there is no need to place the movable partition, and the heating module, steam module, and heat dissipation module and other devices can be turned on accordingly according to the dish requirements. At the same time, control the heating and temperature maintenance states of the heating module according to the humidity data feedback by the humidity sensor module. For example, when the humidity threshold is between [0%-8%], it is determined that the dish reaches the threshold, and at this time, the temperature maintenance state can be turned on until the baking time of the dish is completed. Another example is when cooking with a steaming tray, the corresponding duty cycle of the steam module can be turned on according to the dish needs, and when the humidity reaches the threshold, such as [85%-100%], it runs at the current duty cycle until the steaming of the dish ends.

[0089] Figure 6 It is a schematic block diagram of a control device 600 for a multi-chamber cooking device provided by an embodiment of the present invention. The device 600 includes:

[0090] A time acquisition unit 601, configured to acquire the cooking time of the ingredients corresponding to each chamber area when performing multi-chamber cooking on the ingredients;

[0091] A cooking sorting unit 602, configured to sort the cooking of each chamber area according to the cooking time of the ingredients, and first turn on the steam module and / or heating module corresponding to the chamber area with the longest cooking time of the ingredients according to the cooking sorting to perform cooking operations on the ingredients;

[0092] A first detection unit 603, configured to use the humidity sensor module to detect the humidity in the first chamber in the chamber area where the cooking operation of the ingredients is being performed, and compare the humidity in the first chamber with a preset first humidity threshold;

[0093] A first opening unit 604, configured to, when the humidity in the second chamber reaches the second humidity threshold, continue to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting;

[0094] A second detection unit 605, configured to continue to detect the humidity in the chamber area where the food ingredient cooking operation is being performed by using the humidity sensor module, and compare the humidity in the second chamber with a preset second humidity threshold;

[0095] A second activation unit 606, configured to, when the humidity in the first chamber reaches the first humidity threshold, continue to activate the steam module and / or the heating module corresponding to the next chamber area according to the cooking sequence until the steam module and / or the heating module of the chamber area with the shortest food ingredient cooking time are activated, and complete the food ingredient cooking operation.

[0096] In one embodiment, the control device 600 of the multi-chamber cooking device further includes:

[0097] A temperature maintenance recording unit, configured to, when activating the steam module and / or the heating module of the next chamber area, control the previous chamber area to perform temperature maintenance operation, and record the time when the steam module and / or the heating module of the previous chamber area are activated.

[0098] In one embodiment, the control device 600 of the multi-chamber cooking device further includes:

[0099] A cooking setting unit, configured to obtain the time when the steam module and / or the heating module of each chamber area are activated, and combine the food ingredient cooking time to set the cooking time for the chamber area in the temperature maintenance operation, and then control the chamber area in the temperature maintenance operation to run the cooking time and then end the cooking operation.

[0100] In one embodiment, the upper chamber area and the right chamber area are used for heating and baking the food ingredients, and the lower chamber area is used for steaming the food ingredients;

[0101] The cooking sequence unit 602 includes:

[0102] A third activation unit, configured to, when the food ingredient cooking time corresponding to the upper chamber area and / or the right chamber area is greater than the food ingredient cooking time of the right chamber area, first activate the heating module corresponding to the upper chamber area and / or the right chamber area;

[0103] A fourth activation unit, configured to, when the food ingredient cooking times corresponding to the upper chamber area and the right chamber area are both less than the food ingredient cooking time of the right chamber area, first activate the steam module corresponding to the left chamber area.

[0104] In one embodiment, the control device 600 of the multi-chamber cooking device further includes:

[0105] A single-chamber cooking unit, configured to, when performing single-chamber cooking on the food ingredients, activate the steam module and / or the heating module of the chamber area corresponding to the food ingredients to perform the cooking operation;

[0106] A detection and regulation unit is configured to detect the humidity during the cooking process of food ingredients by using a humidity sensor module, and regulate the steam module and / or the heating module according to the result of the humidity detection until the cooking operation of the food ingredients is completed.

[0107] Since the embodiments in the device part correspond to the embodiments in the method part, please refer to the description of the embodiments in the method part for the embodiments in the device part, and they will not be elaborated here for the time being.

[0108] The embodiments in the specification are described in a progressive manner. Each embodiment focuses on the differences from other embodiments. The same or similar parts among the embodiments can be referred to each other. For the system disclosed in the embodiments, since it corresponds to the method disclosed in the embodiments, the description is relatively simple, and the relevant parts can be referred to the description in the method part. It should be noted that for those of ordinary skill in the art in this technical field, without departing from the principle of this application, several improvements and modifications can be made to this application, and these improvements and modifications also fall within the protection scope of the claims of this application.

[0109] It should also be noted that in this specification, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprising", "including" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article or device. Without further limitation, an element defined by the statement "comprising an..." does not exclude the existence of additional identical elements in the process, method, article or device comprising the element.

Claims

1. A multi-chamber cooking device, characterized in that, Including: A cooking cavity, in which multiple chamber areas are divided; A steam module for performing steam treatment on multiple said chamber areas; A heating module for performing heating treatment on multiple said chamber areas; A humidity sensor module for detecting the humidity of multiple said chamber areas.

2. The multi-cavity cooking device according to claim 1, wherein, An active partition is provided at the middle position of the cooking cavity, and the active partition can divide the cooking cavity into multiple chamber areas; the heating module includes multiple heating units for heating each said chamber area.

3. The multi-chamber cooking device according to claim 1, wherein The heating module includes multiple heating units that are relatively separated and arranged, and the multiple heating units divide the cooking cavity into different chamber areas.

4. The multi-chamber cooking device according to claim 2 or 3, characterized in that It further includes a heat dissipation module, the heat dissipation module includes multiple heat dissipation components for dissipating heat from each said chamber area, and the humidity sensor module includes multiple humidity sensor arrays for detecting the humidity of each said chamber area.

5. A control method for a multi-chamber cooking device, applied to the multi-chamber cooking device according to any one of claims 1-3, characterized in that, The control method includes: When performing multi-chamber cooking on ingredients, obtaining the cooking time of the ingredients corresponding to each chamber area; Sorting the cooking of each chamber area according to the cooking time of the ingredients, and first turning on the steam module and / or heating module corresponding to the chamber area with the longest cooking time of the ingredients according to the cooking sorting to perform the ingredient cooking operation; Using the humidity sensor module to detect the humidity in the first chamber of the chamber area where the ingredient cooking operation is being performed, and comparing the humidity in the first chamber with a preset first humidity threshold; When the humidity in the first chamber reaches the first humidity threshold, continue to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting; Continue to use the humidity sensor module to detect the humidity in the second chamber of the chamber area where the ingredient cooking operation is being performed, and compare the humidity in the second chamber with a preset second humidity threshold; When the humidity in the second chamber reaches the second humidity threshold, continue to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting until the steam module and / or heating module corresponding to the chamber area with the shortest cooking time of the ingredients is turned on, and the ingredient cooking operation is completed.

6. The control method of the multi-chamber cooking device according to claim 5, which is applied to the multi-chamber cooking device as shown in claim 2, is characterized in that, The step of continuing to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting includes: When turning on the steam module and / or heating module for the next chamber area, controlling the previous chamber area to perform temperature maintenance operation, and recording the time when the steam module and / or heating module of the previous chamber area is turned on.

7. The control method of the multi-chamber cooking device according to claim 6, characterized in that, After the step of when the humidity in the second chamber reaches the second humidity threshold, continuing to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting until the steam module and / or heating module corresponding to the chamber area with the shortest cooking time of the ingredients is turned on, and the ingredient cooking operation is completed, includes: Obtaining the time when the steam module and / or heating module of each chamber area is turned on, and combining the cooking time of the ingredients, setting the cooking time for the chamber area in the temperature maintenance operation, and then controlling the chamber area in the temperature maintenance operation to run the cooking time and ending the cooking operation.

8. The control method of the multi-chamber cooking device according to claim 5, characterized in that, Among the chamber areas, there are chamber areas for heating and baking the ingredients and chamber areas for steaming the ingredients; Performing cooking sorting on each chamber area according to the cooking time of the ingredients, and first turning on the steam module and / or heating module corresponding to the chamber area with the longest cooking time of the ingredients according to the cooking sorting to perform the ingredient cooking operation, including: When the cooking time of the ingredients corresponding to the chamber area for heating and baking the ingredients is greater than the cooking time of the ingredients corresponding to the chamber area for steaming the ingredients, first turn on the heating module corresponding to the chamber area for steaming the ingredients; When the cooking time of the ingredients corresponding to the chamber area for heating and baking the ingredients is less than the cooking time of the ingredients corresponding to the chamber area for steaming the ingredients, first turn on the steam module corresponding to the chamber area for steaming the ingredients.

9. The control method of the multi-chamber cooking device according to claim 5, characterized in that, It further includes: When performing single-chamber cooking on the ingredients, turn on the steam module and / or heating module of the chamber area corresponding to the ingredients to perform the cooking operation on the ingredients; Using the humidity sensor module to detect the humidity during the cooking process of the ingredients, and adjusting the steam module and / or heating module according to the result of the humidity detection until the ingredient cooking operation is completed.

10. A control device for a multi-cavity cooking appliance, characterized in that, It includes: A time acquisition unit for acquiring the cooking time of the ingredients corresponding to each chamber area when performing multi-chamber cooking on the ingredients; A cooking sorting unit for performing cooking sorting on each chamber area according to the cooking time of the ingredients, and first turning on the steam module and / or heating module corresponding to the chamber area with the longest cooking time of the ingredients according to the cooking sorting to perform the ingredient cooking operation; A first detection unit for using the humidity sensor module to detect the humidity in the chamber area during the ingredient cooking operation, and comparing the humidity in the first chamber with a preset first humidity threshold; A first activation unit for, when the humidity in the second chamber reaches the second humidity threshold, continuing to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting; A second detection unit for continuing to use the humidity sensor module to detect the humidity in the chamber area during the ingredient cooking operation, and comparing the humidity in the second chamber with a preset second humidity threshold; A second activation unit for, when the humidity in the first chamber reaches the first humidity threshold, continuing to turn on the steam module and / or heating module corresponding to the next chamber area according to the cooking sorting until the steam module and / or heating module of the chamber area with the shortest cooking time of the ingredients is turned on, and completing the ingredient cooking operation.

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