Cooking electric appliance, control method and control device thereof, computer equipment and storage medium

Abstract

The invention relates to the technical field of household appliances, and discloses a cooking electric appliance and a control method and device thereof, computer equipment and a storage medium, and the cooking electric appliance comprises a box body which is provided with a cooking cavity; the first partition plate is arranged in the cooking cavity, an area between the first partition plate and the bottom wall of the cooking cavity forms a first cavity, and the first cavity is communicated with a steam inlet and an exhaust port; the second partition plate is arranged in the cooking cavity, the area between the second partition plate and the first partition plate forms a second cavity, a first heating component is arranged in the second cavity, the area between the second partition plate and the top wall of the cooking cavity forms a third cavity, and the third cavity is provided with a hot air circulating system. According to the invention, the requirements of steaming, frying and baking of users can be simultaneously met, steaming, frying and baking can be simultaneously carried out, and the cooking efficiency and the user experience can be remarkably improved.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and particularly to a cooking appliance, a control method thereof, a control device, a computer device, and a storage medium. Background Art

[0002] Most of the steam ovens in the related art are simple function combinations of a steamer and an oven. The steamer is mainly used for steaming food, and the food is cooked through steam heat conduction. Although it can maintain the original flavor of the food, it is powerless when cooking foods that require high-temperature quick baking or crispy texture. The oven focuses on the baking function, and a golden and crispy texture is formed on the surface of the food through heat radiation. However, its function is single, it cannot meet other cooking needs such as steaming and frying, and it is easy to cause the food to dry out when processing foods that need to be kept moist. Therefore, the steam ovens in the related art cannot meet the user's needs for steaming, frying, and baking at the same time, and the user needs to configure at least two cooking appliances to meet the needs of steaming, frying, and baking. Summary of the Invention

[0003] In view of this, the present invention provides a cooking appliance, a control method thereof, a control device, a computer device, and a storage medium to solve the problem that the cooking appliances in the related art cannot meet the user's needs for steaming, frying, and baking at the same time.

[0004] In a first aspect, the present invention provides a cooking appliance, including:

[0005] A box body provided with a cooking cavity;

[0006] A first partition plate disposed in the cooking cavity, and a region between the first partition plate and the bottom wall of the cooking cavity forms a first cavity, and the first cavity is communicated with a steam inlet and an exhaust port;

[0007] A second partition plate disposed in the cooking cavity, a region between the second partition plate and the first partition plate forms a second cavity, a first heating component is disposed in the second cavity, a region between the second partition plate and the top wall of the cooking cavity forms a third cavity, and the third cavity is configured with a hot air circulation system.

[0008] Beneficial effects: By providing a first partition and a second partition in the cooking cavity, the first partition and the second partition divide the cooking cavity into a first cavity, a second cavity, and a third cavity. The first cavity is connected to a steam inlet and an exhaust port. Therefore, when food is placed in the first cavity, steam is provided to the first cavity through the steam inlet, and the food in the first cavity can be steamed. By providing a first heating component in the second cavity, the food placed in the second cavity can be heated by thermal radiation and baked. Moreover, the hot air circulation system configured in the third cavity can generate thermal radiation on the food in the second cavity, enabling a golden and crispy texture to quickly form on the surface of the food. Since the third cavity is separated from the second cavity by the second partition, it is possible to prevent the rapid loss of moisture from the food caused by the hot air circulation system. Therefore, the second cavity can cook baked foods that require a moist texture. By configuring a hot air circulation system for the third cavity, the effect of hot air frying is achieved through the hot air circulation system. The hot air circulation system can quickly and evenly distribute hot air throughout the third cavity, simulating the high-temperature and fast-frying process of deep frying, forming a crispy outer shell on the surface of the food while maintaining the tenderness and juiciness inside. Additionally, compared with traditional deep frying methods, hot air frying not only reduces the use of oil but also decreases calorie intake, making it healthier. Therefore, this cooking appliance can simultaneously meet the needs of users for steaming, frying, and baking. Steaming, frying, and baking can be carried out simultaneously, significantly improving cooking efficiency and the user experience.

[0009] In an optional embodiment, the first cavity is configured with a first temperature sensor, the second cavity is configured with a second temperature sensor, and the third cavity is configured with a third temperature sensor.

[0010] Beneficial effects: By configuring a first temperature sensor in the first cavity, a second temperature sensor in the second cavity, and a third temperature sensor in the third cavity, and equipping each cavity with an independent temperature sensor, precise temperature control can be achieved, and the independence of the functions of each cavity can be realized.

[0011] In an optional embodiment, the housing is provided with an air outlet, the exhaust port is provided at the top of the first cavity, and the exhaust port is communicated with the air outlet through a connecting pipe.

[0012] Beneficial effects: After the steam is generated, it accumulates in the first cavity for a sufficient length of time. After the heating is completed, the steam needs to be discharged. The steam is discharged from the first cavity through the exhaust port, then flows upward along the connecting pipe, and finally is discharged through the air outlet. By providing the exhaust port at the top of the first cavity, the steam can naturally rise and be discharged from the first cavity through the exhaust port.

[0013] In an optional embodiment, a filtering device is provided at the exhaust port.

[0014] Beneficial effects: By providing a filtering device at the exhaust port, moisture and steam can be prevented from affecting the second cavity and the third cavity.

[0015] In an alternative embodiment, the first cavity is configured with a first fan.

[0016] Beneficial effects: By configuring the first cavity with a first fan, the first fan can promote the flow of steam, enabling the steam to evenly cover the entire first cavity, allowing the food to be quickly cooked through in a short time while maintaining its nutrition and texture, not only improving the steaming efficiency but also ensuring that the food is tender and juicy.

[0017] In an alternative embodiment, the cooking cavity is provided with a first connection position, and the first partition is detachable from the first connection position.

[0018] Beneficial effects: Since the first partition is detachable from the first connection position, when the user needs to steam or bake separately, the first partition can be removed, and the food can be placed below or above the first connection position. When the user needs to use the three functions of steaming, baking, and frying simultaneously, the first partition needs to be placed at the first connection position.

[0019] In an alternative embodiment, the first connection position is also suitable for placing a baking tray.

[0020] Beneficial effects: When the user needs to bake separately, the first partition can be removed, and a baking tray can be placed at the first connection position, and the food can be placed on the baking tray for baking.

[0021] In an alternative embodiment, the housing is provided with an operation screen, and the user is suitable to select a cooking menu through the operation screen.

[0022] Beneficial effects: By providing an operation screen on the housing, it is convenient for the user to select a cooking menu through the operation screen.

[0023] In a second aspect, the present invention provides a control method for a cooking appliance, applied to the cooking appliance as described above. The control method includes:

[0024] Obtain a menu;

[0025] Call out the baking temperature h of the cooking ingredients according to the menu 烤 , baking time t 烤 , frying temperature h 炸 , frying time t 炸 and steaming time t 蒸 ;

[0026] According to the baking temperature h of the cooking ingredients 烤 , baking time t 烤 , frying temperature h 炸and frying time t 炸 Calculate the baking fitting time t 烘 and the maximum baking temperature h 烘 ;

[0027] According to the steaming time t 蒸 , the baking fitting time t 烘 and the maximum baking temperature h 烘 Select the cooking logic;

[0028] Execute cooking according to the cooking logic.

[0029] In an alternative embodiment, according to the baking temperature h of the cooking ingredients 烤 , the baking time t 烤 , the frying temperature h 炸 and the frying time t 炸 Calculate the baking fitting time t 烘 and the maximum baking temperature h 烘 , including:

[0030] According to the baking temperature h 烤 and the frying temperature h 炸 Obtain the first influence ratio factor p1 and the first parameter d1 from the first database. According to the baking time t 烤 and the frying time t 炸 Obtain the second influence ratio factor p2 and the second parameter d2 from the first database;

[0031] Calculate the first running time ratio s1, the first stage first running time t1, the subsequent simultaneous running time ratio s2, and the second stage simultaneous running time t2 according to the first influence ratio factor p1, the first parameter d1, the second influence ratio factor p2, and the second parameter d2. t 烘 =t1 + t2, h 烘 =MAX(h 烤 , h 炸 ), where s1=(100 - p1*d1)%, t1=[MAXt 烤 , t 炸 ) - MIN(t 烤 , t 炸 )]*s1, s2=(100 - p1*d2 - p2*d2)%, t2=MIN(t 烤 , t 炸 )*s2. If t2 < 0 is calculated, then adjust t2 to 0.

[0032] In an alternative embodiment, the said according to the baking temperature h 烤 and the frying temperature h 炸 Obtain the first influence ratio factor p1 and the first parameter d1 from the first database. According to the baking time t烤 and frying time t 炸 Obtain a second influence proportionality factor p2 and a second parameter d2 from a first database, including:

[0033] According to the baking temperature h 烤 and the frying temperature h 炸 Search and obtain the temperature range corresponding to the baking temperature h from a preset database, and the temperature range corresponding to the frying temperature h 烤 ; 炸 the corresponding temperature range;

[0034] According to the temperature range corresponding to the baking temperature h 烤 and the temperature range corresponding to the frying temperature h 炸 Obtain a first influence proportionality factor p1 and a first parameter d1 from the first database. According to the baking time t 烤 and the frying time t 炸 Obtain a second influence proportionality factor p2 and a second parameter d2 from the first database.

[0035] In an optional implementation manner, if t 蒸 < t 烘 , the cooking logic includes stage one, stage two, stage three, stage four, and stage five. In stage one, steaming and baking run simultaneously. In stage two, baking is performed alone. In stage three, steaming and baking run simultaneously. In stage four, baking is performed alone. In stage five, steaming and baking run simultaneously. The cooking durations of stage one, stage two, stage three, stage four, and stage five are obtained from a second database according to the steaming time t 蒸 , the baking fitting time t 烘 and the baking maximum temperature h 烘 ;

[0036] If t 蒸 = t 烘 , the cooking logic includes stage one and stage two. In stage one, steaming and baking run simultaneously. In stage two, baking is performed alone. The cooking durations of stage one and stage two are obtained from a second database according to the steaming time t 蒸 , the baking fitting time t 烘 and the baking maximum temperature h 烘 ;

[0037] If t 蒸 > t 烘 , the cooking logic includes stage one and stage two. In stage one, steaming is performed alone. In stage two, steaming and baking run simultaneously. The cooking durations of stage one and stage two are obtained from a second database according to the steaming time t 蒸 , the baking fitting time t 烘 and the baking maximum temperature h 烘 .

[0038] In a third aspect, the present invention provides a control device for a cooking appliance, which is applied to the cooking appliance, and the control device includes:

[0039] An acquisition module, configured to acquire a menu;

[0040] A calling module, configured to call out the baking temperature h of cooking ingredients according to the menu 烤 , baking time t 烤 , frying temperature h 炸 , frying time t 炸 and steaming time t 蒸 ;

[0041] A calculation module, configured to calculate the baking fitting time t 烤 and the maximum baking temperature h according to the baking temperature h 烤 , baking time t 炸 , frying temperature h 炸 and frying time t 烘 ; 烘 ;

[0042] A control module, configured to select a cooking logic according to the steaming time t 蒸 , baking fitting time t 烘 and the maximum baking temperature h 烘 ;

[0043] An execution module, configured to execute cooking according to the cooking logic.

[0044] In a fourth aspect, the present invention provides a computer device, including: a memory and a processor, which are communicatively connected to each other, and the memory stores computer instructions, and the processor executes the computer instructions to execute the control method of the cooking appliance according to the first aspect or any corresponding embodiment thereof.

[0045] In a fifth aspect, the present invention provides a computer-readable storage medium, on which computer instructions are stored, and the computer instructions are used to cause a computer to execute the control method of the cooking appliance according to the first aspect or any corresponding embodiment thereof. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the drawings required for the description of the specific embodiments or the prior art. Obviously, the following drawings are some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0047] Figure 1Schematic diagram of a cooking device according to an embodiment of the present invention;

[0048] Figure 2 Flowchart of a control method for a cooking device according to an embodiment of the present invention.

[0049] Description of reference numerals:

[0050] 1. Cabinet; 2. First partition; 3. Steam inlet; 4. Second partition; 5. First storage rack; 6. Second storage rack; 7. Third storage rack; 8. First temperature sensor; 9. Second temperature sensor; 10. Third temperature sensor; 11. First fan; 12. Second fan; 13. Operation screen. Detailed implementation manners

[0051] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative efforts shall fall within the protection scope of the present invention.

[0052] Most steam ovens in the related art are simple combinations of the functions of a steamer and an oven. The steamer is mainly used for steaming food, and the food is cooked through steam heat conduction. Although it can maintain the original flavor of the food, it is inadequate when cooking foods that require high-temperature quick baking or a crispy texture. The oven focuses on the baking function, and a golden and crispy texture is formed on the surface of the food through heat radiation. However, its function is single, and it cannot meet other cooking needs such as steaming and frying. Moreover, when dealing with foods that need to be kept moist, it is easy to cause the food to dry out. Therefore, the steam ovens in the related art cannot meet the user's needs for steaming, frying, and baking at the same time, and the user needs to configure at least two cooking appliances to meet the needs of steaming, frying, and baking.

[0053] The following will be combined with Figures 1 to 2 , to describe the embodiments of the present invention.

[0054] According to an embodiment of the present invention, on the one hand, a cooking appliance is provided, including: a cabinet 1, a first partition 2, and a second partition 4.

[0055] Among them, the cabinet 1 is provided with a cooking cavity; the first partition 2 is arranged in the cooking cavity, and the area between the first partition 2 and the bottom wall of the cooking cavity forms a first cavity, and the first cavity is communicated with a steam inlet 3 and an exhaust port; the second partition 4 is arranged in the cooking cavity, and the area between the second partition 4 and the first partition 2 forms a second cavity, a first heating component is arranged in the second cavity, and the area between the second partition 4 and the top wall of the cooking cavity forms a third cavity, and the third cavity is configured with a hot air circulation system.

[0056] In this embodiment, by arranging a first partition 2 and a second partition 4 in the cooking cavity, the first partition 2 and the second partition 4 divide the cooking cavity into a first cavity, a second cavity and a third cavity. The first cavity is communicated with a steam inlet 3 and an exhaust port. Therefore, when food is placed in the first cavity, steam is provided for the first cavity through the steam inlet 3, and the food in the first cavity can be steamed. By arranging a first heating component in the second cavity, the food placed in the second cavity can be heated by thermal radiation and baked. Moreover, the hot air circulation system configured in the third cavity can generate thermal radiation on the food in the second cavity, enabling a golden and crispy texture to quickly form on the surface of the food. Since the third cavity is separated from the second cavity by the second partition 4, it is possible to avoid the rapid loss of moisture in the food caused by the hot air circulation system. Therefore, the second cavity can cook baked foods that require a moist texture. By configuring a hot air circulation system for the third cavity, the effect of hot air frying is achieved through the hot air circulation system. The hot air circulation system can quickly and evenly distribute hot air in the third cavity, simulating the high-temperature and fast-frying process of deep frying, so that a crispy crust forms on the surface of the food while keeping the inside tender and juicy. In addition, compared with the traditional deep-frying method, hot air frying not only reduces the use of oil but also reduces calorie intake, making it healthier. Therefore, this cooking appliance can simultaneously meet the needs of users for steaming, frying and baking, and steaming, frying and baking can be carried out simultaneously, which can significantly improve the cooking efficiency and user experience.

[0057] Specifically, in one embodiment, a first storage rack 5 is provided in the first cavity, and the food to be steamed can be placed on the first storage rack 5.

[0058] Specifically, in one embodiment, a second storage rack 6 is provided in the second cavity, and the food to be baked can be placed on the second storage rack 6.

[0059] Specifically, in one embodiment, a third storage rack 7 is provided in the third cavity, and the food to be fried can be placed on the third storage rack 7.

[0060] Among them, the second storage rack 6 and the third storage rack 7 can specifically be baking trays. The first storage rack 5 can specifically be a steaming tray.

[0061] Specifically, in one embodiment, the first partition 2 is hermetically connected to the cooking cavity, which can prevent steam from leaking into the second cavity and the third cavity. Ensure that steam does not leak into the second cavity and the third cavity through the connection between the first partition 2 and the cooking cavity, keep the second cavity and the third cavity dry, and avoid affecting the cooking effects of baking and frying.

[0062] Specifically, the first partition 2 also has good heat insulation performance.

[0063] Specifically, in one embodiment, the sealing performance between the first partition plate 2 and the cooking cavity is better than that between the second partition plate 4 and the cooking cavity. Therefore, the hot air circulation in the third cavity will generate heat radiation to the second cavity, improving the heating efficiency of the second cavity.

[0064] Specifically, the first partition plate 2 can be a baking tray with a sealing attachment. The sealing attachment can specifically be a sealing ring, a rubber pad, or other sealing materials to achieve the sealing between the first partition plate 2 and the cooking cavity.

[0065] Specifically, the second partition plate 4 can be a conventional baking tray.

[0066] In one embodiment, the first cavity is configured with a first temperature sensor 8, the second cavity is configured with a second temperature sensor 9, and the third cavity is configured with a third temperature sensor 10.

[0067] In this embodiment, by configuring the first temperature sensor 8 in the first cavity, the second temperature sensor 9 in the second cavity, and the third temperature sensor 10 in the third cavity, and equipping each cavity with an independent temperature sensor, precise temperature control and the independence of the distinguishing functions of each cavity can be achieved.

[0068] In one embodiment, the housing 1 is provided with an air outlet, and the exhaust port is arranged at the top of the first cavity. The exhaust port is communicated with the air outlet through a connecting pipe.

[0069] In this embodiment, after the steam is generated, it accumulates in the first cavity for a sufficient long time. After the heating is completed, the steam needs to be discharged. The steam is discharged from the first cavity through the exhaust port, then flows upward along the connecting pipe, and finally is discharged through the air outlet. By arranging the exhaust port at the top of the first cavity, the steam can naturally rise and be discharged from the first cavity.

[0070] Specifically, in one embodiment, the connecting pipe has a sufficient length to ensure the smooth flow of the steam and at the same time prevent the steam from condensing and dripping in the connecting pipe.

[0071] In one embodiment, a filtering device is provided at the exhaust port.

[0072] In this embodiment, by setting a filtering device at the exhaust port, moisture and steam can be prevented from affecting the second cavity and the third cavity.

[0073] In one embodiment, the first cavity is configured with a first blower 11.

[0074] In this embodiment, by configuring the first blower 11 in the first cavity, the first blower 11 can promote the flow of the steam, enabling the steam to evenly cover the entire first cavity, making the food quickly cooked within a short time while maintaining its nutrition and taste, not only improving the steaming efficiency but also ensuring the tenderness and juiciness of the food.

[0075] Specifically, in one embodiment, the hot air circulation system includes a second fan 12 and a second heating pipe, wherein the second heating pipe is arranged at the top of the third cavity.

[0076] In one embodiment, the cooking cavity is provided with a first connection position, and the first partition 2 is detachable from the first connection position.

[0077] In this embodiment, since the first partition 2 is detachable from the first connection position, when the user needs to steam or bake alone, the first partition 2 can be removed, and the food can be placed below or above the first connection position. When the user needs to use the three functions of steaming, baking, and frying simultaneously, the first partition 2 needs to be placed at the first connection position.

[0078] In one embodiment, the first connection position is also suitable for placing a baking tray.

[0079] In this embodiment, when the user needs to bake alone, the first partition 2 can be removed, and a baking tray can be placed at the first connection position, and the food can be placed on the baking tray for baking.

[0080] In one embodiment, the box body 1 is provided with an operation screen 13, and the user is suitable for selecting a cooking menu through the operation screen 13.

[0081] In this embodiment, by providing the operation screen 13 on the box body 1, it is convenient for the user to select a cooking menu through the operation screen 13.

[0082] According to an embodiment of the present invention, in a second aspect, a control method for a cooking appliance is provided, which is applied to the cooking appliance provided in the above embodiment.

[0083] It should be noted that the steps shown in the flowchart of the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions, and although the logical order is shown in the flowchart, in some cases, the steps shown or described can be executed in a different order than here.

[0084] In one embodiment, the control method includes:

[0085] S1. Obtain a menu;

[0086] S2. Call out the baking temperature h of the cooking ingredients according to the menu 烤 , baking time t 烤 , frying temperature h 炸 , frying time t 炸 and steaming time t 蒸 ;

[0087] S3. According to the baking temperature h of the cooking ingredients 烤 , baking time t 烤, frying temperature h 炸 and frying time t 炸 Calculate the baking fitting time t 烘 and the maximum baking temperature h 烘 ;

[0088] S4. According to the steaming time t 蒸 , baking fitting time t 烘 and the maximum baking temperature h 烘 Select the cooking logic;

[0089] S5. Execute cooking according to the cooking logic.

[0090] In this embodiment, the user selects a menu, and the program calls out the baking temperature h 烤 , baking time t 烤 , frying temperature h 炸 , frying time t 炸 and the steaming time t 蒸 of the cooking ingredients according to the menu; According to the baking temperature h 烤 , baking time t 烤 , frying temperature h 炸 and frying time t 炸 Calculate the baking fitting time t 烘 and the maximum baking temperature h 烘 ; According to the steaming time t 蒸 , baking fitting time t 烘 and the maximum baking temperature h 烘 Select the cooking logic. The selected cooking logic can not only complete steaming, baking, and frying, but also ensure that steaming, baking, and frying end synchronously, improving cooking efficiency and the user experience.

[0091] It should be noted that when the user needs to use the functions of steaming, baking, and frying at the same time, first select the mode of the cooking appliance through the operation screen 13, and then select the steaming menu, baking menu, and frying menu through the operation screen 13. The menu obtained in the above S1 step includes the steaming menu, baking menu, and frying menu selected by the user.

[0092] It should be noted that since the steaming temperature is usually 100 degrees Celsius, the steaming temperature is no longer called out according to the menu.

[0093] Specifically, the temperature of baking in the second cavity may be between 120 and 220 degrees Celsius, and the baking temperature and time corresponding to different menus are different; Frying in the third cavity requires a higher temperature, such as above 160 degrees Celsius, and at the same time, high-speed hot air circulation is used to achieve the effect of frying.

[0094] Specifically, the baking temperature h of the cooking ingredients corresponding to different menus烤 、Baking time t 烤 、Frying temperature h 炸 、Frying time t 炸 and steaming time t 蒸 are different. After the user selects a menu, the program calls out the baking temperature h 烤 、baking time t 烤 、frying temperature h 炸 、frying time t 炸 and steaming time t 蒸 of the cooking ingredients according to the menu.

[0095] In one embodiment, the above step S3 specifically includes:

[0096] S31. Obtain the first influence ratio factor p1 and the first parameter d1 from the first database according to the baking temperature h 烤 and the frying temperature h 炸 , and obtain the second influence ratio factor p2 and the second parameter d2 from the first database according to the baking time t 烤 and the frying time t 炸 ;

[0097] S32. Calculate the first running time ratio s1, the first stage first running time t1, the later simultaneous running time ratio s2, and the second stage simultaneous running time t2 according to the first influence ratio factor p1, the first parameter d1, the second influence ratio factor p2, and the second parameter d2. t 烘 =t1 + t2, h 烘 =MAX(h 烤 , h 炸 ), where s1=(100 - p1*d1)%;

[0098] t1=[MAX(t 烤 , t 炸 ) - MIN(t 烤 , t 炸 )]*s1;

[0099] s2=(100 - p1*d2 - p2*d2)%;

[0100] t2=MIN(t 烤 , t 炸 )*s2. If t2 < 0 is calculated, then adjust t2 to 0.

[0101] Specifically in one embodiment, the above step S31 specifically includes:

[0102] S311. Search and obtain the baking temperature h from the preset database according to the baking temperature h 烤 and the frying temperature h 炸 ​烤 The corresponding temperature range and frying temperature h 炸 The corresponding temperature range;

[0103] S312. According to the baking temperature h 烤 The corresponding temperature range and frying temperature h 炸 Obtain the first influence ratio factor p1 and the first parameter d1 from the first database according to the corresponding temperature range, and according to the baking time t 烤 And the frying time t 炸 Obtain the second influence ratio factor p2 and the second parameter d2 from the first database.

[0104] Table 1

[0105]

[0106]

[0107] Table 1 is the temperature and time distribution division table for steaming, baking and frying functions. The preset database is specifically Table 1. As shown in Table 1, the steaming temperature is 100 °C, and the temperature and time intervals are not involved; there are 5 temperature points for baking and frying, divided into 4 temperature ranges, and there are 5 time points, divided into 4 time ranges. The values of the steaming, baking and frying temperatures and times are derived from the parameters in the intelligent menu. When the user selects the corresponding cooking mode and dish, the parameters will be called in the background to facilitate the formulation and calculation of the next logic. This design is to fit the cooking times of baking and frying at the same or different temperatures according to the different temperature and time ranges of baking and frying.

[0108] Specifically as shown in Table 1, the baking temperature has four ranges, namely (120, 160], (160, 190], (190, 210], (210, 230], and the actual temperature during baking is h 烤 ; the frying temperature has four ranges, namely (120, 160], (160, 190], (190, 210], (210, 230], and the actual temperature during frying is h 炸 ; the baking time has four ranges, namely (0, 15], (15, 25], (25, 35], (35, 60], and the actual time during baking is t 烤 ; the frying time has four ranges, namely (0, 15], (15, 25], (25, 35], (35, 60], and the actual time during frying is t 炸 .

[0109] During the baking and frying processes, due to the influence of hot air circulation and radiative heat transfer, the mutual influence proportionality factor is set as p1; during the baking and frying processes, the length of the cooking time affects heat transfer and ultimately affects the cooking effect, so the mutual influence proportionality factor is set as p2.

[0110] Table 2

[0111]

[0112]

[0113]

[0114]

[0115]

[0116]

[0117]

[0118]

[0119]

[0120] Specifically, in one embodiment, the first database specifically refers to Table 2 above. For example, when the user selects a menu, the retrieved baking temperature is 180 °C. According to Table 1, it is found that for frying, it is 200 °C within the range (160, 190], and within the range (190, 210]; the baking time is t 烤 = 20 min, and the frying time is t 炸 = 30 min. According to Table 2, the influence proportionality factors for baking and frying are found to be p1 = 2 and d1 = 2. It can be obtained that t 烤 < t 炸 , and by looking up the table, the influence proportionality factor for the time length is found to be p2 = 2 and d2 = 7.

[0121] In one embodiment, if t 蒸 < t 烘 , the cooking logic includes stage one, stage two, stage three, stage four, and stage five. In stage one, steaming and baking run simultaneously. In stage two, baking is performed alone. In stage three, steaming and baking run simultaneously. In stage four, baking is performed alone. In stage five, steaming and baking run simultaneously. The cooking durations of stage one, stage two, stage three, stage four, and stage five are obtained from the second database according to the steaming time t 蒸 , the baking fitting time t 烘 , and the maximum baking temperature h 烘 ;

[0122] If t蒸 = t 烘 , the cooking logic includes a first stage and a second stage. In the first stage, steaming and baking operate simultaneously. In the second stage, baking is performed alone. The cooking durations of the first stage and the second stage are determined based on the steaming time t 蒸 , the baking fitting time t 烘 and the maximum baking temperature h 烘 obtained from the second database;

[0123] If t 蒸 > t 烘 , the cooking logic includes a first stage and a second stage. In the first stage, steaming is performed alone. In the second stage, steaming and baking operate simultaneously. The cooking durations of the first stage and the second stage are determined based on the steaming time t 蒸 , the baking fitting time t 烘 and the maximum baking temperature h 烘 obtained from the second database.

[0124] Specifically, in one embodiment, the second database is Table 3. In Table 3, when t 蒸 < t 烘 , t3 = t 烘 - t 蒸 ; when t 蒸 > t 烘 , t4 = t 蒸 - k * t 烘 . If t4 < 0, then t4 is optimized to 0, where k is a coefficient. In Table 3, "steam and bake" represents that the steaming and baking functions work simultaneously; "single bake" represents that only the baking functions of the second cavity and the third cavity operate, and the steaming function does not operate. The operating time of the baking function refers to Table 2; "single steam" represents that only the steaming function of the first cavity operates.

[0125] Table 3

[0126]

[0127] Specifically, in one embodiment, for example, when the user selects a menu, the retrieved baking temperature is 180 °C. According to Table 1, within the range (160, 190], frying is 200 °C, and within the range (190, 210]; the baking time is t 烤 = 20 min, and the frying time is t 炸 = 30 min. According to Table 2, the influence ratio factors for baking and frying are obtained as p1 = 2 and d1 = 2. It can be obtained that t 烤 < t 炸 . Looking up the table, the influence ratio factor for the time length is obtained as p2 = 2 and d2 = 7. Therefore, it is calculated that:

[0128] The first stage runs for a time t1 = (30 - 20) min * (100 - 2 * 2)% = 9.6 min;

[0129] The simultaneous operation time of the second stage t2 = 20 min * (100 - 2 * 7 - 0.5 * 7)% = 14.4 min, and the operation time t during the entire baking process 烘 = t1 + t2 = 24 min, the maximum temperature h 烘 = 200 °C. The steaming time is t 蒸 = 20 min. By looking up the table in Database Two (Table 3), in the interval t 蒸 < t 烘 ≤ 2 * t 蒸 inside, the following final cooking logic is obtained: Stage 1: Simultaneously steam and bake for 8 min; Stage 2: Bake alone for 2 min; Stage 3: Simultaneously steam and bake for 8 min; Stage 4: Bake alone for 2 min; Stage 5: Simultaneously steam and bake for 4 min. After the cooking is completed, when the user opens the steam oven, the steamed, baked, and fried dishes can be taken out simultaneously.

[0130] Specifically, in one embodiment, the steam oven is turned on, and three kinds of ingredients for steaming, baking, and frying are placed respectively. The menu is selected, and the baking temperature retrieved by the program is 170 °C. According to Table 1, it is found that in the interval (160, 190], the frying temperature is 215 °C, in the interval (210, 230]; the baking time is t 烤 = 35 min, and the frying time is t 炸 = 25 min. It can be obtained that t 烤 > t 炸 , according to Table 2, by looking up the table, the influence ratio factors for baking and frying are p1 = 5, d1 = 2, and the influence ratio factor for the time length is p2 = 2, d2 = 6. The running time of the first stage: t1 = (35 - 25) min * (100 - 5 * 2)% = 9 min, the simultaneous running time of the second stage: t2 = 25 min * (100 - 5 * 6 - 2 * 6)% = 14.5 min, and the running time t during the entire baking process 烘 = 23.5 min, the maximum temperature h 烘 = 215 °C. The steaming time is t 蒸 = 20 min. According to Table 3, by looking up the table, in the interval t 蒸 < t 烘 ≤ 2 * t 蒸 inside, the following final cooking logic is obtained: Stage 1: Simultaneously steam and bake for 10 min; Stage 2: Bake alone for 1.75 min; Stage 3: Simultaneously steam and bake for 8 min; Stage 4: Bake alone for 1.75 min; Stage 5: Simultaneously steam and bake for 1 min. After the cooking is completed, when the user opens the steam oven, the steamed, baked, and fried dishes can be taken out simultaneously.

[0131] According to an embodiment of the present invention, in a third aspect, there is also provided a control device for a cooking appliance, which is used to implement the above-mentioned embodiments and preferred implementation manners, and those that have been described will not be repeated here. As used hereinafter, the term "module" can be a combination of software and / or hardware that can achieve a predetermined function. Although the devices described in the following embodiments are preferably implemented in software, implementation in hardware, or a combination of software and hardware is also possible and contemplated.

[0132] In one embodiment, the control device includes:

[0133] An acquisition module, configured to acquire a menu;

[0134] A calling module, configured to call out the baking temperature h of cooking ingredients according to the menu 烤 , baking time t 烤 , frying temperature h 炸 , frying time t 炸 and steaming time t 蒸 ;

[0135] A calculation module, configured to calculate the baking fitting time t 烤 and baking highest temperature h according to the baking temperature h 烤 , baking time t 炸 , frying temperature h 炸 and frying time t 烘 of cooking ingredients; 烘 ;

[0136] A control module, configured to select a cooking logic according to the steaming time t 蒸 , baking fitting time t 烘 and baking highest temperature h 烘 ;

[0137] An execution module, configured to execute cooking according to the cooking logic.

[0138] The further function descriptions of the above-mentioned modules and units are the same as those in the corresponding embodiments above, and will not be repeated here.

[0139] The control device in this embodiment is presented in the form of functional units. Here, the unit refers to an ASIC (Application Specific Integrated Circuit) circuit, a processor and a memory that execute one or more software or fixed programs, and / or other devices that can provide the above functions.

[0140] The embodiment of the present invention also provides a computer device having the above control device.

[0141] The computer device includes: one or more processors, a memory, and interfaces for connecting the components, including a high-speed interface and a low-speed interface. Each component communicates with each other using different buses and can be installed on a common motherboard or in other ways as needed. The processor can process instructions executed within the computer device, including instructions stored in the memory or on the memory to display graphical information of the GUI on an external input / output device (such as a display device coupled to the interface). In some alternative embodiments, if needed, multiple processors and / or multiple buses can be used together with multiple memories and multiple memories. Similarly, multiple computer devices can be connected, and each device provides part of the necessary operations (for example, as a server array, a set of blade servers, or a multi-processor system).

[0142] The processor can be a central processing unit, a network processor, or a combination thereof. Among them, the processor can further include a hardware chip. The above hardware chip can be an application-specific integrated circuit, a programmable logic device, or a combination thereof. The above programmable logic device can be a complex programmable logic device, a field programmable gate array, a generic array logic, or any combination thereof.

[0143] The memory stores instructions executable by at least one processor, so that at least one processor executes the method shown in the above embodiments.

[0144] The memory can include a program storage area and a data storage area. Among them, the program storage area can store an operating system and application programs required for at least one function; the data storage area can store data created according to the use of the computer device, etc. In addition, the memory can include high-speed random access memory and can also include non-transitory memory, such as at least one disk storage device, a flash memory device, or other non-transitory solid-state storage devices. In some alternative embodiments, the memory can optionally include a memory remotely set relative to the processor, and these remote memories can be connected to the computer device through a network. Examples of the above network include but are not limited to the Internet, an enterprise intranet, a local area network, a mobile communication network, and combinations thereof.

[0145] The memory can include volatile memory, such as random access memory; the memory can also include non-volatile memory, such as flash memory, a hard disk, or a solid-state drive; the memory can also include a combination of the above types of memory.

[0146] Embodiments of the present invention also provide a computer-readable storage medium. The methods according to the embodiments of the present invention can be implemented in hardware, firmware, or be implemented as computer code that can be recorded on a storage medium, or be implemented as computer code that is originally stored in a remote storage medium or a non-transitory machine-readable storage medium and downloaded through a network and will be stored in a local storage medium, so that the methods described herein can be stored on such a software process on a storage medium using a general-purpose computer, a dedicated processor, or programmable or dedicated hardware. Among them, the storage medium can be a magnetic disk, an optical disk, a read-only memory, a random access memory, a flash memory, a hard disk, or a solid-state drive, etc.; further, the storage medium can also include a combination of the above-mentioned types of memories. It can be understood that a computer, a processor, a microprocessor controller, or programmable hardware includes a storage component that can store or receive software or computer code. When the software or computer code is accessed and executed by the computer, the processor, or the hardware, the methods shown in the above embodiments are implemented.

[0147] Although the embodiments of the present invention are described in conjunction with the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of the present invention, and such modifications and variations all fall within the scope defined by this application.

Claims

1. A cooking appliance, characterized in that, Comprising: A box body (1) provided with a cooking cavity; A first partition plate (2) disposed in the cooking cavity. The area between the first partition plate (2) and the bottom wall of the cooking cavity forms a first cavity, and the first cavity is communicated with a steam inlet (3) and an exhaust port; A second partition plate (4) disposed in the cooking cavity. The area between the second partition plate (4) and the first partition plate (2) forms a second cavity, and a first heating component is provided in the second cavity. The area between the second partition plate (4) and the top wall of the cooking cavity forms a third cavity, and the third cavity is configured with a hot air circulation system.

2. The cooking appliance according to claim 1, characterized in that, The first cavity is configured with a first temperature sensor (8), the second cavity is configured with a second temperature sensor (9), and the third cavity is configured with a third temperature sensor (10).

3. The cooking appliance according to claim 1 or 2, characterized in that, The box body (1) is provided with an air outlet, and the exhaust port is disposed at the top of the first cavity. The exhaust port is communicated with the air outlet through a connecting pipe.

4. The cooking appliance according to claim 3, characterized in that, A filtering device is provided at the exhaust port.

5. The cooking appliance according to claim 1 or 2, characterized in that, The first cavity is configured with a first blower (11).

6. The cooking appliance according to any one of claims 1, 2, and 4, characterized in that, The cooking cavity is provided with a first connection position, and the first partition plate (2) is detachable from the first connection position.

7. The cooking appliance according to claim 6, characterized in that, The first connection position is also suitable for placing a baking tray.

8. The cooking appliance according to any one of claims 1, 2, 4, and 7, characterized in that, The box body (1) is provided with an operation screen (13), and a user is suitable for selecting a cooking menu through the operation screen (13).

9. A control method for a cooking appliance, characterized in that, Applied to the cooking appliance according to any one of claims 1 to 8, the control method includes: Obtaining a menu; Call out the baking temperature h of cooking ingredients according to the menu 烤 , baking time t 烤 , frying temperature h 炸 , frying time t 炸 and steaming time t 蒸 ; According to the baking temperature h of cooking ingredients 烤 , baking time t 烤 , frying temperature h 炸 and frying time t 炸 Calculate the baking fitting time t 烘 and the maximum baking temperature h 烘 ; According to the steaming time t 蒸 , the baking fitting time t 烘 and the maximum baking temperature h 烘 Select the cooking logic; Performing cooking according to a cooking logic.

10. The control method of the cooking appliance according to claim 9, wherein According to the baking temperature h of cooking ingredients 烤 and baking time t 烤 and frying temperature h 炸 and frying time t 炸 calculate the baking fitting time t 烘 and the maximum baking temperature h 烘 , including: According to the baking temperature h 烤 and the frying temperature h 炸 obtain the first influence proportionality factor p1 and the first parameter d1 from the first database according to the baking time t 烤 and the frying time t 炸 obtain the second influence proportionality factor p2 and the second parameter d2 from the first database; Calculate the first running time ratio s1, the first stage of the first running time t1, the later simultaneous running time ratio s2, and the second stage of the simultaneous running time t2 according to the first influence ratio factor p1, the first parameter d1, the second influence ratio factor p2, and the second parameter d2. t 烘 = t1 + t2, h 烘 = MAX(h 烤 , h 炸 ), where s1 = (100 - p1 * d1)%, t1 = [MAXt 烤 , t 炸 ) - MIN(t 烤 , t 炸 )] * s1, s2 = (100 - p1 * d2 - p2 * d2)%, t2 = MIN(t 烤 , t 炸 ) * s2. If t2 < 0 is calculated, then adjust t2 to 0.

11. The control method of the cooking appliance according to claim 10, characterized in that, The said according to the baking temperature h 烤 and the frying temperature h 炸 obtain the first influence ratio factor p1 and the first parameter d1 from the first database according to the baking time t 烤 and the frying time t 炸 obtain the second influence ratio factor p2 and the second parameter d2 from the first database, including: According to the baking temperature h 烤 And the frying temperature h 炸 Search from the preset database to obtain the temperature range corresponding to the baking temperature h 烤 And the temperature range corresponding to the frying temperature h 炸 The corresponding temperature range; According to the baking temperature h 烤 and the corresponding temperature range, and the frying temperature h 炸 and the corresponding temperature range, obtain the first influence proportionality factor p1 and the first parameter d1 from the first database. According to the baking time t 烤 and the frying time t 炸 obtain the second influence proportionality factor p2 and the second parameter d2 from the first database.

12. The control method of the cooking appliance according to any one of claims 9 to 11, characterized in that If t 蒸 <t 烘 , the cooking logic includes Stage 1, Stage 2, Stage 3, Stage 4 and Stage 5. In Stage 1, steaming and baking run simultaneously. In Stage 2, baking is performed alone. In Stage 3, steaming and baking run simultaneously. In Stage 4, baking is performed alone. In Stage 5, steaming and baking run simultaneously. The cooking durations of Stage 1, Stage 2, Stage 3, Stage 4 and Stage 5 are obtained from a second database according to the steaming time t 蒸 , the baking fitting time t 烘 and the maximum baking temperature h 烘 . If t 蒸 = t 烘 , the cooking logic includes Stage 1 and Stage 2. During Stage 1, steaming and baking operate simultaneously. During Stage 2, baking is performed alone. The cooking durations of Stage 1 and Stage 2 are obtained from the second database according to the steaming time t 蒸 , the baking fitting time t 烘 , and the maximum baking temperature h 烘 ; If t 蒸 > t 烘 , the cooking logic includes a first stage and a second stage. During the first stage, steaming is performed alone. During the second stage, steaming and baking are performed simultaneously. The cooking durations of the first stage and the second stage are obtained from a second database according to the steaming time t 蒸 , the baking fitting time t 烘 , and the maximum baking temperature h 烘 .

13. A control device for a cooking appliance, characterized in that, Applied to the cooking appliance according to any one of claims 1 to 8, the control device includes: An obtaining module for obtaining a menu; Calling module, used to call out the baking temperature h of cooking ingredients according to the menu 烤 , baking time t 烤 , frying temperature h 炸 , frying time t 炸 and steaming time t 蒸 ; A calculation module, configured to calculate a baking fitting time t 烤 and a baking time t 烤 as well as a frying temperature h 炸 and a frying time t 炸 based on the baking temperature h 烘 of cooking ingredients 烘 ; A control module for selecting a cooking logic according to the steaming time t 蒸 , the baking fitting time t 烘 and the maximum baking temperature h 烘 ; An execution module for performing cooking according to a cooking logic.

14. A computer device, characterized in that, Comprising: A memory and a processor, which are communicatively connected to each other. The memory stores computer instructions, and the processor executes the computer instructions to execute the control method of the cooking appliance according to any one of claims 9 to 11.

15. A computer-readable storage medium, characterized in that, Computer instructions are stored on the computer-readable storage medium, and the computer instructions are used to cause a computer to execute the control method of the cooking appliance according to any one of claims 9 to 11.

Images