Cooking control method of steaming and baking micro all-in-one machine, steaming and baking micro all-in-one machine and storage medium
By obtaining temperature and humidity data in the steaming and baking micro-integrated machine and controlling the combination of microwave modules and steaming modules or baking modules, the problem of uneven food cooking in the prior art is solved and better cooking results are achieved.
Patent Information
- Application Number
- CN202510332174.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-20
- Publication Date
- 2025-07-15
AI Technical Summary
The cooking method of the existing steaming and roasting micro-integrated machine is too single and cannot be combined with steaming, roasting and microwave functions, resulting in uneven cooking of food or partially burning.
By obtaining the temperature and humidity data of the food interior and cavity, using the temperature and humidity sensor and food probe, the combined work of the microwave module and the steaming module or baking module is controlled, and the temperature and humidity difference is adjusted to achieve the simultaneous work of the steaming function and the microwave function or baking function, and achieve better cooking results.
It achieves uniformity of temperature and humidity between the inside and the cavity of the food, solves the problem of uneven cooking of food, and improves the cooking effect.
Smart Images
Figure CN120304689A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the field of household appliances, and particularly to a cooking control method, a steam convection microwave oven, and a storage medium for a steam convection microwave oven. Background Art
[0002] With the diversified needs of people for kitchen equipment, cooking equipment with a single steaming function or a single baking function can no longer meet people's current needs. As a kitchen electric appliance with the functions of a steamer, an oven, and a microwave oven, a steam convection microwave oven has emerged as the times require.
[0003] The existing cooking methods of steam convection microwave ovens are too single. When cooking a certain kind of food, only a cooking method with a single function can be selected, and the three functions are not combined for cooking. There are certain limitations in cooking with a single function. For example, when cooking a food with a relatively large volume in the baking function mode, there is often a situation where the outside of the food is already burnt while the inside of the food is not yet cooked. Summary of the Invention
[0004] Based on this, in view of the above technical problems, it is necessary to provide a cooking control method, a steam convection microwave oven, and a storage medium for a steam convection microwave oven.
[0005] In a first aspect, an embodiment of the present application provides a cooking control method for a steam convection microwave oven. The steam convection microwave oven includes a cavity, a steaming module, a baking module, and a microwave module disposed in the cavity. The method includes:
[0006] When controlling the steaming module or the baking module to work, obtaining the first temperature and the first humidity inside the food, and the second temperature and the second humidity in the cavity;
[0007] Based on the first temperature, the second temperature, the first humidity, and the second humidity, determining whether to control the microwave module to work simultaneously with the steaming module or the baking module.
[0008] In some embodiments, the determining whether to control the microwave module to work simultaneously with the steaming module or the baking module based on the first temperature, the second temperature, the first humidity, and the second humidity includes:
[0009] Based on a first difference between the second temperature and the first temperature and a second difference between the second humidity and the first humidity, determining whether an initial combined cooking condition is satisfied;
[0010] If the initial combined cooking condition is satisfied, then based on the magnitude relationship between the second temperature and the first temperature and the magnitude relationship between the second humidity and the first humidity, determining whether to control the microwave module to work simultaneously with the steaming module or the baking module.
[0011] In some embodiments, determining whether the initial combined cooking condition is satisfied based on the first difference between the second temperature and the first temperature and the second difference between the second humidity and the first humidity includes:
[0012] If the absolute value of the first difference is greater than the temperature threshold and the absolute value of the second difference is greater than the humidity threshold, it is determined that the initial combined cooking condition is satisfied.
[0013] In some embodiments, determining whether to control the microwave module to work simultaneously with the steaming module or the baking module based on the magnitude relationship between the second temperature and the first temperature and the magnitude relationship between the second humidity and the first humidity includes:
[0014] If the second temperature is greater than the first temperature and the second humidity is greater than the first humidity, control the steaming module or the baking module to be in a semi-open mode and control the microwave module to work;
[0015] If the second temperature is less than or equal to the first temperature and the second humidity is less than or equal to the first humidity, control the steaming module or the baking module to be in a fully open mode and control the microwave module to work.
[0016] In some embodiments, the method further includes:
[0017] If the initial combined cooking condition is satisfied, the second temperature is greater than the first temperature, and the second humidity is less than or equal to the first humidity, control the steaming module or the baking module to stop working and control the microwave module to work.
[0018] In some embodiments, the method further includes:
[0019] If the initial combined cooking condition is satisfied, the second temperature is less than or equal to the first temperature, and the second humidity is greater than the first humidity, control the steaming module or the baking module to be in a fully open mode.
[0020] In some embodiments, the method further includes:
[0021] During the operation of the steam convection microwave oven, if it is determined that the initial combined cooking condition is not satisfied, control the steaming module or the baking module to continue working and control the microwave module not to work.
[0022] In a second aspect, an embodiment of the present application provides a steam convection microwave oven, including a cavity, and a steaming module, a baking module, a microwave module, and a control module disposed in the cavity. The control module is configured to execute the method as described in the first aspect.
[0023] In some embodiments, it further includes a food probe and a temperature and humidity sensor disposed in the cavity. The food probe is used to obtain the first temperature and the first humidity inside the food, and the temperature and humidity sensor is used to obtain the second temperature and the second humidity in the cavity.
[0024] In a third aspect, an embodiment of the present application provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, the steps of the method described in the first aspect are implemented.
[0025] Compared with the prior art, in the case of controlling the steam module or the roasting module to work, the present application obtains the first temperature and the first humidity inside the food, as well as the second temperature and the second humidity in the cavity; based on the first temperature, the second temperature, the first humidity, and the second humidity, it is determined whether to control the microwave module to work simultaneously with the steam module or the roasting module, so as to realize the simultaneous operation of the steam function and the microwave function, or the roasting function and the microwave function, to reduce the temperature and humidity difference between the cavity and the food, so as to achieve a better cooking effect. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] Figure 1 It is a schematic diagram of the electrical connection of the steam convection microwave oven in an embodiment of the present application;
[0027] Figure 2 It is a schematic flow chart of the cooking control method of the steam convection microwave oven in an embodiment of the present application;
[0028] Figure 3 It is a schematic flow chart of the combined cooking condition judgment in an embodiment of the present application;
[0029] Figure 4 It is a schematic overall flow chart of the cooking control method of the steam convection microwave oven in an exemplary embodiment of the present application. DETAILED DESCRIPTION OF THE EMBODIMENTS
[0030] 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 only some examples or embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, the present invention can also be applied to other similar scenarios based on these drawings. Unless obvious from the language context or otherwise stated, the same reference numerals in the figures represent the same structure or operation.
[0031] As shown in the present invention and the claims, unless the context clearly indicates otherwise, words such as "a", "an", "one", and / or "the" are not specifically singular and may also include the plural. Generally speaking, the terms "comprising" and "including" only indicate the inclusion of the steps and elements that have been clearly identified, and these steps and elements do not constitute an exclusive list. The method or device may also include other steps or elements.
[0032] Although the present invention makes various references to certain modules in the system according to the embodiments of the present invention, however, any number of different modules can be used and run on a computing device and / or a processor. The modules are only illustrative, and different aspects of the system and method can use different modules.
[0033] It should be understood that when a unit or module is described as "connected" or "coupled" to other units, modules or blocks, it may mean a direct connection or coupling, or communicate with other units, modules or blocks, or there may be intermediate units, modules or blocks, unless the context clearly indicates otherwise. The term "and / or" used herein may include any and all combinations of one or more of the related listed items.
[0034] An embodiment of the present application provides a steam, baking and microwave integrated machine, as Figure 1 shown. The steam, baking and microwave integrated machine includes a cavity, and a steam module 100, a baking module 200, a microwave module 300 and a control module 400 disposed in the cavity.
[0035] The steam module 100 quickly heats water through an independent steam generator and directly sprays it into the cavity. The steam is fresh and the temperature is uniform, which can effectively avoid steam accumulation and condensate generation. The steam module 100 also has a semi-open mode and a full-open mode, which can be specifically realized by controlling the power of the steam generator.
[0036] The baking module 200 includes heating tubes and a blower. The heating tubes include an upper heating tube and a lower heating tube, and the baking function is realized by the heating of the heating tubes. The baking module 200 has a semi-open mode and a full-open mode. In the semi-open mode, the upper heating tube or the lower heating tube is controlled to work, and in the full-open mode, the upper heating tube and the lower heating tube are controlled to work simultaneously, so as to better control the baking effect.
[0037] The blower is used to promote the circulation of hot air, so that the temperature inside the cavity rises rapidly and is evenly distributed, ensuring that all parts of the food are heated evenly.
[0038] The microwave module 300 includes a magnetron, a waveguide, a glass-ceramic, and a stirrer assembly. The magnetron is the core component for generating microwaves, which converts electrical energy into microwave energy. The waveguide is used to transmit the microwaves generated by the magnetron and guide the microwaves into the cavity. The glass-ceramic is installed in the mounting hole on the top wall of the cavity, playing a role in isolation and support, while allowing the microwaves to penetrate into the cavity. The stirrer assembly rotates driven by a stirrer motor, enabling the microwaves to be evenly distributed in the cavity to ensure that the food is evenly heated.
[0039] The control module 400 includes a control circuit and an operation panel. The control circuit is the "brain" of the steam-convection-microwave oven, responsible for coordinating the work of each module and realizing the control of various functions. Common types of operation panels include touch-type, mechanical-type, and knob-type, etc. Users can select different cooking modes and adjust parameters such as temperature and time through the operation panel.
[0040] In some embodiments, the steam-convection-microwave oven further includes a food probe and a temperature-humidity sensor disposed in the cavity. The food probe is used to obtain the first temperature and the first humidity inside the food, and the temperature-humidity sensor is used to obtain the second temperature and the second humidity in the cavity.
[0041] Considering the existing steam-convection-microwave ovens, there are certain limitations in cooking only through a single function. For example, when cooking larger-sized food in the baking function mode, there is often a situation where the outside of the food is already burnt while the inside of the food is not yet cooked. At the same time, there are also problems with uneven cooking in the steaming function mode.
[0042] To solve the above technical problems, as Figure 2 shown, an embodiment of the present application provides a cooking control method for a steam-convection-microwave oven, which is applied to the above-mentioned steam-convection-microwave oven and specifically includes the following steps:
[0043] S202: When controlling the steam module or the baking module to work, obtain the first temperature and the first humidity inside the food, and the second temperature and the second humidity in the cavity.
[0044] Specifically, the first temperature and the first humidity inside the food are obtained through the food probe, and the second temperature and the second humidity in the cavity are obtained through the temperature-humidity sensor.
[0045] S204: Based on the first temperature, the second temperature, the first humidity, and the second humidity, determine whether to control the microwave module to work simultaneously with the steam module or the baking module.
[0046] Based on the above steps S202 - S206, in this embodiment, when controlling the steaming module or the baking module to work, the first temperature and first humidity inside the food, as well as the second temperature and second humidity in the cavity are acquired; based on the first temperature, the second temperature, the first humidity, and the second humidity, it is determined whether to control the microwave module to work simultaneously with the steaming module or the baking module, so as to realize the simultaneous working of the steaming function and the microwave function, or the baking function and the microwave function, to reduce the temperature and humidity difference between the cavity and the food, so as to achieve a better cooking effect.
[0047] In some embodiments, as Figure 3 shown, the determining whether to control the microwave module to work simultaneously with the steaming module or the baking module based on the first temperature, the second temperature, the first humidity, and the second humidity includes:
[0048] S302: Based on the first difference between the second temperature and the first temperature and the second difference between the second humidity and the first humidity, it is determined whether the initial combined cooking condition is satisfied.
[0049] Specifically, if the absolute value of the first difference is greater than the temperature threshold, and the absolute value of the second difference is greater than the humidity threshold, it is determined that the initial combined cooking condition is satisfied.
[0050] The temperature threshold and the humidity threshold can be set according to actual needs.
[0051] The technical solution of the present application is used to solve the technical problem of a large temperature difference and humidity difference between the food inside and the cavity inside. Therefore, in this embodiment, the temperature difference and humidity difference are used to determine whether it is necessary to use the microwave module to quickly reduce the moisture in the cavity and increase the temperature inside the food.
[0052] S304: If the initial combined cooking condition is satisfied, then based on the magnitude relationship between the second temperature and the first temperature and the magnitude relationship between the second humidity and the first humidity, it is determined whether to control the microwave module to work simultaneously with the steaming module or the baking module.
[0053] Specifically, if the second temperature is greater than the first temperature, and the second humidity is greater than the first humidity, the steaming module or the baking module is controlled to be in a semi - open mode, and the microwave module is controlled to work.
[0054] In this case, the steaming module or the baking module is controlled to be in a semi - open mode to reduce the humidity in the cavity, and at the same time, by controlling the microwave module to work, the temperature inside the food is quickly increased, thereby reducing the temperature and humidity difference between the cavity and the food.
[0055] Specifically, if the second temperature is less than or equal to the first temperature, and the second humidity is less than or equal to the first humidity, then control the steaming module or the baking module to be in the full - open mode, and control the microwave module to operate.
[0056] In this case, by controlling the operation of the microwave module, the humidity inside the food is reduced, and by controlling the steaming module or the baking module to be in the full - open mode, the temperature inside the cavity is increased, thereby reducing the temperature and humidity difference between the cavity and the food.
[0057] In some embodiments, if the initial combined cooking conditions are met, and the second temperature is greater than the first temperature, and the second humidity is less than or equal to the first humidity, then control the steaming module or the baking module to stop operating, and control the microwave module to operate.
[0058] In this case, since the temperature inside the cavity is too high and the humidity is too low, it is necessary to control the steaming module or the baking module to stop operating, and at the same time control the microwave module to operate to quickly reduce the humidity inside the food. Since the steaming module or the baking module does not intervene in the operation, the temperature of the cavity and the food will gradually become equal.
[0059] In some embodiments, if the initial combined cooking conditions are met, and the second temperature is less than or equal to the first temperature, and the second humidity is greater than the first humidity, then control the steaming module or the baking module to be in the full - open mode.
[0060] In this case, since the temperature inside the cavity is too low and the humidity is too high, it is necessary to control the microwave module not to operate, and control the steaming module or the baking module to operate in the full - open mode to quickly increase the temperature inside the cavity and reduce the humidity inside the cavity.
[0061] In some embodiments, during the operation of the steam - baking - microwave integrated machine, if it is determined that the initial combined cooking conditions are not met, then control the steaming module or the baking module to continue operating, and control the microwave module not to operate.
[0062] That is to say, when the temperature difference or humidity difference between the cavity and the food is small, there is no need to adjust the temperature difference or humidity difference by combining the microwave function. At this time, only by controlling the steaming module or the baking module to continue operating and controlling the microwave module not to operate is sufficient.
[0063] In an exemplary embodiment, the cooking control method of the steam - baking - microwave integrated machine is as Figure 4As shown, in this exemplary embodiment, the steam convection microwave oven operates in the baking mode. The food probe is inserted into the food to collect the first temperature T1 inside the food, and the second humidity is C1. The second temperature T and the second humidity C inside the cavity are collected through the temperature and humidity sensor. Calculate the absolute value of the first difference between the second temperature T and the first temperature T1 and compare it with the temperature threshold T2. Calculate the absolute value of the second difference between the second humidity C and the first humidity C1 and compare it with the humidity threshold C2. If |T - T1| > T2 and |C - C1| > C2, it is determined that the initial combined cooking condition is satisfied, and it is further determined whether to control the microwave module to operate simultaneously. First, determine the magnitude relationship between the second temperature T and the first temperature T1. If T > T1, then determine the magnitude relationship between the second humidity C and the first humidity C1. If C > C1, control the baking module to be in the semi-open mode and control the microwave module to operate. If C > C1 is not satisfied, control the steaming module or the baking module to stop operating and control the microwave module to operate. If T > T1 is not satisfied, then determine the magnitude relationship between the second humidity C and the first humidity C1. If C > C1, control the baking module to be in the fully open mode. If C > C1 is not satisfied, control the baking module to be in the fully open mode and control the microwave module to operate. During the operation of the steam convection microwave oven, if the initial combined cooking condition is not satisfied, control the baking module to continue operating and control the microwave module not to operate.
[0064] In this exemplary embodiment, different operating modes are switched according to the temperature and humidity differences between the cavity and the food, and the temperature and humidity differences between the cavity and the food are controlled within a certain range to achieve the uniformity of food cooking.
[0065] In one embodiment, the present invention provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, the steps in any of the above method embodiments are implemented.
[0066] Those of ordinary skill in the art can understand that all or part of the processes in the methods of the above embodiments can be completed by instructing relevant hardware through a computer program. The computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above various methods. Among them, any reference to a memory, storage, database, or other medium used in the various embodiments provided in this application can include at least one of non-volatile and volatile memories. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, or optical memory, etc. Volatile memory can include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM), etc.
[0067] The technical features of the above embodiments can be combined arbitrarily. For the sake of concise description, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope described in this specification.
[0068] The above embodiments only represent several implementation manners of this application. The description is relatively specific and detailed, but it should not be construed as a limitation on the scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of this application, several modifications and improvements can still be made, and these all belong to the protection scope of this application. Therefore, the protection scope of the patent of this application should be subject to the appended claims.
Claims
1. A cooking control method for a steam, convection, and microwave combination oven, the steam, convection, and microwave combination oven comprising a cavity and a steam module, a convection module, and a microwave module disposed in the cavity, characterized in that, The method includes: When controlling the operation of the steaming module or the baking module, obtaining the first temperature and first humidity inside the food, as well as the second temperature and second humidity in the cavity; Based on the first temperature, the second temperature, the first humidity, and the second humidity, determining whether to control the microwave module to work simultaneously with the steaming module or the baking module.
2. The method according to claim 1, characterized in that, The determining whether to control the microwave module to work simultaneously with the steaming module or the baking module based on the first temperature, the second temperature, the first humidity, and the second humidity includes: Based on the first difference between the second temperature and the first temperature and the second difference between the second humidity and the first humidity, determining whether the initial combined cooking condition is satisfied; If the initial combined cooking condition is satisfied, then based on the magnitude relationship between the second temperature and the first temperature and the magnitude relationship between the second humidity and the first humidity, determining whether to control the microwave module to work simultaneously with the steaming module or the baking module.
3. The method according to claim 2, characterized in that, The determining whether the initial combined cooking condition is satisfied based on the first difference between the second temperature and the first temperature and the second difference between the second humidity and the first humidity includes: If the absolute value of the first difference is greater than the temperature threshold and the absolute value of the second difference is greater than the humidity threshold, then it is determined that the initial combined cooking condition is satisfied.
4. The method according to claim 2, wherein The determining whether to control the microwave module to work simultaneously with the steaming module or the baking module based on the magnitude relationship between the second temperature and the first temperature and the magnitude relationship between the second humidity and the first humidity includes: If the second temperature is greater than the first temperature and the second humidity is greater than the first humidity, then control the steaming module or the baking module to be in a semi-open mode and control the microwave module to work; If the second temperature is less than or equal to the first temperature and the second humidity is less than or equal to the first humidity, then control the steaming module or the baking module to be in a fully open mode and control the microwave module to work.
5. The method according to claim 1, wherein The method further includes: If the initial combined cooking condition is satisfied, the second temperature is greater than the first temperature, and the second humidity is less than or equal to the first humidity, then control the steaming module or the baking module to stop working and control the microwave module to work.
6. The method according to claim 1, characterized in that The method further includes: If the initial combined cooking condition is satisfied, the second temperature is less than or equal to the first temperature, and the second humidity is greater than the first humidity, then control the steaming module or the baking module to be in a fully open mode.
7. The method according to claim 2, characterized in that, The method further includes: During the operation of the steaming, baking, and microwave integrated machine, if it is determined that the initial combined cooking condition is not satisfied, then control the steaming module or the baking module to continue working and control the microwave module not to work.
8. An integrated steam, roasting and microwave oven, comprising a cavity and a steam module, a roasting module, a microwave module and a control module disposed in the cavity, characterized in that, The control module is used to execute the method according to any one of claims 1 to 7.
9. The steam convection baking and microwave multi-functional oven according to claim 8, characterized in that, It further includes a food probe and a temperature and humidity sensor disposed in the cavity. The food probe is used to obtain the first temperature and first humidity inside the food, and the temperature and humidity sensor is used to obtain the second temperature and second humidity in the cavity.
10. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, the steps of the method according to any one of claims 1 to 7 are implemented.