Control method and device of cooking equipment, electronic equipment and storage medium

Abstract

The invention discloses a control method and device of cooking equipment, electronic equipment and a storage medium, the cooking equipment is provided with a food cooking cavity, the outer wall of the food cooking cavity is provided with a water tank, a heat exchanger, a multi-way reversing valve and a steam nozzle, and a water outlet of the water tank is connected with a water inlet of the heat exchanger; a water outlet of the heat exchanger is connected with an inlet of the multi-way reversing valve, the steam nozzle communicates with the food cooking cavity, and the control method comprises the steps that in response to a cooking instruction triggered by a target object, the food cooking cavity is heated; when it is detected that the temperature in the food cooking cavity reaches the preset temperature, water in the water tank is controlled to pass through the heat exchanger, and then steam is output from an outlet of the steam nozzle; and under the condition of determining that the cooking task is completed, opening a second outlet of the multi-way reversing valve, and cooling the food cooking cavity. Steam can be quickly conveyed into the food cooking cavity, and recycling of heat energy is achieved.

Description

Technical Field

[0001] The present application relates to the technical field of cooking appliances, and in particular, to a control method, device, electronic device, and storage medium for a cooking appliance. Background Art

[0002] One of the current development directions of kitchen appliances is towards an integrated design, such as a steam and roast integrated appliance, which can achieve the functions of steaming and roasting. In the steaming function state, the generation of steam generally starts with the inflow of normal-temperature liquid purified water stored in the water tank to the bottom of the cooking cavity, and then through the heating of the heating plate at the bottom, it is heated and vaporized to form steam. In the process from liquid water at normal temperature to the steam state: the heating is slow, the vaporization time is long, the energy efficiency utilization rate is low, resulting in uneven temperature field distribution inside the cooking cavity and affecting the cooking effect of food. In the roasting function state, after the temperature overshoot in the steam and roast cooking cavity triggers the protection action, it completely relies on natural cooling, and the recovery process takes a long time and has low efficiency, affecting the user experience. After cooking is completed, the waiting time for opening the door is long, and there is a risk of scalding due to steam overflow when opening the door.

[0003] In the prior art, the generation of steam in the steaming function is to first pour the normal-temperature liquid purified water stored in the water tank at the bottom of the cooking cavity, and then vaporize it through the heating of the bottom heating plate to form steam. However, this method has the following defects: a large amount of heat energy is lost externally during the operation of the device, and there is no recycling of heat energy; from liquid water at normal temperature to the steam state, the heating is slow, the vaporization time is long, and the energy efficiency utilization rate is low; the temperature field distribution inside the cooking cavity is uneven, affecting the cooking effect of food; a heating plate must be installed at the bottom of the cooking cavity to heat the liquid water. In the roasting function, the temperature inside the cavity is high and the humidity is low. The heat is transferred through the stainless-steel cavity, which is likely to cause the temperature of local positions to be too high, and there may be an overshoot phenomenon in the temperature, resulting in premature protection action and long recovery time, etc., affecting the cooking experience and the service life of the device; after cooking is completed, due to the slow temperature drop, the problem of long waiting time for the user to open the door. Summary of the Invention

[0004] The present application provides a control method, device, electronic device, and storage medium for a cooking appliance. The present application can quickly deliver steam into the food cooking cavity and achieve the recycling of recovered heat energy.

[0005] On the one hand, the present application provides a control method for a cooking device. The cooking device is provided with a food cooking cavity, and the outer wall of the food cooking cavity is provided with a water tank, a heat exchanger, a multi-way reversing valve, and a steam nozzle. The water outlet of the water tank is connected to the water inlet of the heat exchanger, the water outlet of the heat exchanger is connected to the inlet of the multi-way reversing valve, the outlets of the multi-way reversing valve include a first outlet and a second outlet, the first outlet is connected to the inlet of the steam nozzle, the second outlet is connected to the water inlet of the water tank, and the steam nozzle is communicated with the food cooking cavity. The method includes:

[0006] In response to a cooking instruction triggered by a target object, heating the food cooking cavity and real-time monitoring the temperature inside the food cooking cavity;

[0007] When it is detected that the temperature inside the food cooking cavity reaches a preset temperature, opening the first outlet of the multi-way reversing valve; the preset temperature is the temperature at which the water in the heat exchanger is vaporized into steam after passing through the steam nozzle;

[0008] Controlling the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger to complete the cooking task corresponding to the cooking instruction;

[0009] When it is determined that the cooking task is completed, opening the second outlet of the multi-way reversing valve to form a circulation loop between the water tank and the heat exchanger to cool the food cooking cavity.

[0010] In an exemplary embodiment, a pressurized water pump is further provided on the outer wall of the food cooking cavity. The water inlet of the pressurized water pump is connected to the water outlet of the heat exchanger, and the water outlet of the pressurized water pump is connected to the inlet of the multi-way reversing valve. The cooking instruction includes a target cooking temperature. Controlling the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger to complete the cooking task corresponding to the cooking instruction includes:

[0011] According to the target cooking temperature, determining a target cooking temperature threshold corresponding to the cooking task; the target cooking temperature threshold includes a first target cooking temperature threshold and a second target cooking temperature threshold, the first target cooking temperature threshold is less than the second target cooking temperature threshold, and the target cooking temperature is less than the second target cooking temperature threshold and greater than the first target cooking temperature threshold;

[0012] Opening the pressurized water pump, controlling the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger, and continuously delivering steam into the food cooking cavity;

[0013] When it is detected that the real-time temperature of the food cooking cavity is greater than the second target cooking temperature threshold, the second outlet of the multi-way reversing valve is opened to form a circulation loop between the water tank and the heat exchanger, and the food cooking cavity is cooled through the circulation loop;

[0014] When it is detected that the temperature of the cooking cavity after cooling is lower than the first target cooking temperature threshold, the first outlet of the multi-way reversing valve is opened to continue to transport steam into the food cooking cavity to complete the cooking task.

[0015] In an exemplary embodiment, when it is determined that the cooking task is completed, opening the second outlet of the multi-way reversing valve to form a circulation loop between the water tank and the heat exchanger to cool the food cooking cavity includes:

[0016] When it is determined that the cooking task is completed, obtaining switch status information of the outlet of the multi-way reversing valve;

[0017] If the switch status information indicates that the first outlet of the multi-way reversing valve is in an open state, the first outlet is closed and the second outlet of the multi-way reversing valve is opened to form a circulation loop between the water tank and the heat exchanger to cool the food cooking cavity.

[0018] In an exemplary embodiment, the method further comprises:

[0019] If the switch state information indicates that the second outlet of the multi-way reversing valve is in an open state, the second outlet is controlled to maintain the open state to cool the food cooking cavity.

[0020] In an exemplary embodiment, heating the food cooking cavity in response to a cooking instruction triggered by a target object and monitoring the temperature inside the food cooking cavity in real time includes:

[0021] In response to the cooking instruction triggered by the target object, obtaining a current water level of the water tank;

[0022] If the current water level reaches the preset water level, the food cooking cavity is heated and the temperature inside the food cooking cavity is monitored in real time; the preset water level is used to determine whether the cooking equipment meets the conditions for performing the cooking task.

[0023] In an exemplary embodiment, the method further comprises:

[0024] If the current water level does not reach the preset water level, a water adding prompt message is generated;

[0025] Control the cooking device to add water to the water tank according to the water addition prompt information until the water level in the water tank reaches the preset water level after water addition.

[0026] In an exemplary embodiment, the cooking instruction further includes a target cooking duration, and the method further includes:

[0027] Obtain the steam delivery duration for the cooking device to deliver steam into the food cooking cavity;

[0028] Obtain the cooling duration for the cooking device to cool the cooking cavity;

[0029] When it is detected that the sum of the steam delivery duration and the cooling duration reaches the target cooking duration, determine that the cooking task is completed.

[0030] On the other hand, a control device for a cooking device is provided. The cooking device is provided with a food cooking cavity, and the outer wall of the food cooking cavity is provided with a water tank, a heat exchanger, a multi-way reversing valve, and a steam nozzle. The water outlet of the water tank is connected to the water inlet of the heat exchanger, the water outlet of the heat exchanger is connected to the inlet of the multi-way reversing valve, the outlets of the multi-way reversing valve include a first outlet and a second outlet, the first outlet is connected to the inlet of the steam nozzle, the second outlet is connected to the water inlet of the water tank, and the steam nozzle is communicated with the food cooking cavity. The device includes:

[0031] A heating module, configured to heat the food cooking cavity in response to a cooking instruction triggered by a target object, and monitor the temperature inside the food cooking cavity in real time;

[0032] An opening module, configured to open the first outlet of the multi-way reversing valve when it is detected that the temperature inside the food cooking cavity reaches a preset temperature; the preset temperature is the temperature at which the water in the heat exchanger is vaporized into steam after passing through the steam nozzle;

[0033] A steam output module, configured to control the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger, so as to complete the cooking task corresponding to the cooking instruction;

[0034] A cooling module, configured to open the second outlet of the multi-way reversing valve when it is determined that the cooking task is completed, form a circulation loop between the water tank and the heat exchanger, and cool the food cooking cavity.

[0035] On the other hand, an electronic device is provided, including a processor and a memory, where the memory is used to store instructions executable by the processor; wherein, the processor is configured to execute the instructions to implement the control method of the cooking device as described above.

[0036] On the other hand, a computer-readable storage medium is provided, wherein the computer-readable storage medium contains at least one instruction or at least one program, and the at least one instruction or at least one program is loaded and executed by a processor to implement the above-mentioned cooking device control method.

[0037] The cooking device control method, device, electronic device, and storage medium provided in this application have the following technical effects:

[0038] The cooking device of the present application comprises a food cooking cavity, the outer wall of which is provided with a water tank, a heat exchanger, a multi-way reversing valve, and a steam nozzle. The water outlet of the water tank is connected to the water inlet of the heat exchanger, which is connected to the inlet of the multi-way reversing valve. The outlet of the multi-way reversing valve includes a first outlet and a second outlet, the first outlet being connected to the inlet of the steam nozzle, and the second outlet being connected to the water inlet of the water tank. The steam nozzle is in communication with the food cooking cavity. In response to a cooking command triggered by a target object, the cooking cavity is heated and the temperature inside the cooking cavity is monitored in real time. When it is detected that the temperature inside the cooking cavity reaches a preset temperature, the first outlet of the multi-way reversing valve is opened. The preset temperature is the temperature at which water in the heat exchanger is vaporized into steam after passing through the steam nozzle. The water in the water tank is controlled to pass through the heat exchanger and output as steam from the outlet of the steam nozzle to complete the cooking task corresponding to the cooking command. When it is determined that the cooking task is completed, the second outlet of the multi-way reversing valve is opened, forming a circulation loop between the water tank and the heat exchanger to cool the food cooking cavity. This application can quickly deliver steam into the food cooking cavity, solving the problems of slow temperature rise, long vaporization time, and uneven temperature field distribution inside the cavity during the process of adding clean water from the water tank to the cavity and then vaporizing to form steam; when the cooking task is completed, the liquid water stored in the water tank at room temperature can be circulated to quickly take away the heat in the cavity, accelerate the temperature inside the cavity to return to normal, improve the working efficiency of the equipment, reduce the waiting time for opening the door, and greatly improve the user experience.

[0039] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] In order to more clearly illustrate the technical solutions and advantages of the embodiments of this specification or the prior art, the following is a brief introduction to the drawings required for use in the embodiments or the prior art descriptions. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0041] Figure 1It is a schematic flow chart of a control method for a cooking device provided by an embodiment of this specification;

[0042] Figure 2 It is a schematic flow chart of a process for heating a food cooking cavity provided by an embodiment of this specification;

[0043] Figure 3 It is a schematic flow chart of a process for delivering steam to complete a cooking task provided by an embodiment of this specification;

[0044] Figure 4 It is a schematic flow chart of a process for forming a circulation loop between a water tank and a heat exchanger provided by an embodiment of this specification;

[0045] Figure 5 It is a schematic diagram of a steam transmission channel provided by an embodiment of this specification;

[0046] Figure 6 It is a schematic diagram of a circulation loop between a water tank and a heat exchanger provided by an embodiment of this specification;

[0047] Figure 7 It is a schematic diagram of the heat circulation and electronic control functions of a cooking device provided by an embodiment of this specification;

[0048] Figure 8 It is a schematic diagram of a control device for a cooking device provided by an embodiment of this specification;

[0049] Figure 9 It is a schematic diagram of the structure of a server for a control method for a cooking device provided by an embodiment of this specification. Detailed implementation manners

[0050] Next, the technical solutions in the embodiments of this specification will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of this specification. Obviously, the described embodiments are only a part of the embodiments of this application, rather than all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by those of ordinary skill in the art without making creative efforts shall fall within the protection scope of this application.

[0051] It should be noted that the terms "first", "second", etc. in the description, claims and the above-mentioned drawings of this application are used to distinguish similar objects, and do not necessarily have to be used to describe a specific order or sequence. It should be understood that the data used in this way can be interchanged under appropriate circumstances, so that the embodiments of this application described here can be implemented in an order different from those illustrated or described here. In addition, the terms "include" and "have" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product or server that includes a series of steps or units does not necessarily have to be limited to those steps or units clearly listed, but may include other steps or units not clearly listed or inherent to these processes, methods, products or devices.

[0052] An embodiment of this specification provides a cooking device that can integrate steaming and roasting functions. The above cooking device is provided with a food cooking cavity, and the outer wall of the food cooking cavity is provided with a water tank, a heat exchanger, a multi-way reversing valve, and a steam nozzle. The water outlet of the water tank is connected to the water inlet of the heat exchanger, the water outlet of the heat exchanger is connected to the inlet of the multi-way reversing valve, the outlets of the multi-way reversing valve include a first outlet and a second outlet, the first outlet is connected to the inlet of the steam nozzle, the second outlet is connected to the water inlet of the water tank, and the steam nozzle is communicated with the food cooking cavity.

[0053] In an embodiment of this application, the above heat exchanger is composed of the back cavity wall of the food cooking cavity and a multi-loop annular pipeline. The water inlet of the multi-loop annular pipeline is connected to the water outlet of the water tank, and the water outlet of the multi-loop annular pipeline is connected to the inlet of the multi-way reversing valve. Among them, the multi-loop annular pipeline is closely attached to the back cavity wall of the food cooking cavity so that the normal-temperature liquid water in the pipeline can absorb heat sufficiently. The steam nozzle is fixed at a position near the bottom of the back cavity wall of the food cooking cavity, and the outlet of the steam nozzle faces the inside of the food cooking cavity, so as to spray steam into the food cooking cavity.

[0054] In an embodiment of this application, a pressure pump is further provided on the outer wall of the above food cooking cavity. The pressure pump is arranged between the connection lines of the heat exchanger and the multi-way reversing valve. The water outlet of the water tank is connected to the water inlet of the multi-loop annular pipeline through a hose, the water outlet of the multi-loop annular pipeline is connected to the water inlet of the pressure pump through a hose, the water outlet of the pressure pump is connected to the inlet of the multi-way reversing valve through a hose, and the first outlet of the multi-way reversing valve is connected to the inlet of the steam nozzle through a hose, so as to form a steam transmission channel to transmit steam into the food cooking cavity.

[0055] In the embodiment of the present application, the above-mentioned food cooking cavity can be made of stainless steel material, which is easy to conduct heat. Since the heat generated during the cooking process is easily lost, the multi-loop annular pipeline can be made of metal pipelines, such as iron pipes, stainless steel pipes, aluminum pipes, copper pipes, etc. In addition, the multi-loop annular pipeline can be designed into different shapes. The more loops there are, the larger the contact area with the back cavity wall of the food cooking cavity, the better the heat absorption effect, the higher the energy recovery efficiency, and the faster the normal temperature water in the annular pipeline heats up.

[0056] In the embodiment of the present application, the periphery of the above-mentioned food cooking cavity can also be wrapped with fibers to enhance the heat energy recovery effect.

[0057] The following introduces a control method for a cooking device of the present application. Figure 1 It is a schematic flowchart of a control method for a cooking device provided by an embodiment of this specification. This specification provides method operation steps as described in the embodiment or flowchart, but based on routine or non-creative labor, it may include more or fewer operation steps. The step sequence listed in the embodiment is only one way among the execution sequences of numerous steps and does not represent the only execution sequence. When the actual system or server product executes, it can be executed in the order of the method shown in the embodiment or the drawing or executed in parallel (for example, in an environment of parallel processors or multi-threaded processing). Specifically, as Figure 1 shown, the method may include:

[0058] S1: In response to a cooking instruction triggered by a target object, heat the food cooking cavity and monitor the temperature inside the food cooking cavity in real time;

[0059] S2: When it is detected that the temperature inside the food cooking cavity reaches a preset temperature, open the first outlet of the multi-way changeover valve; the preset temperature is the temperature at which the water in the heat exchanger vaporizes after passing through the steam nozzle;

[0060] S3: Control the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger to complete the cooking task corresponding to the cooking instruction;

[0061] S4: When it is determined that the cooking task is completed, open the second outlet of the multi-way changeover valve to form a circulation loop between the water tank and the heat exchanger to cool down the food cooking cavity.

[0062] In an embodiment of the present application, in response to a cooking instruction triggered by a target object, i.e., a user, the heating tube in the cooking device is turned on to heat the food cooking cavity, and the temperature inside the cavity is monitored in real time by a temperature sensor in the food cooking cavity. When it is detected that the temperature in the food cooking cavity reaches a preset temperature, a multi-way reversing valve is opened, and it is ensured that the first outlet of the multi-way reversing valve is connected to the inlet of the steam nozzle, thereby forming a steam transmission channel among the water tank, the heat exchanger, and the steam nozzle. The water in the water tank can fully absorb heat energy in the multi-loop annular pipeline after passing through the heat exchanger. The high-temperature hot water in the heat exchanger is then output as steam through the steam nozzle, thereby forming higher-temperature steam in the food cooking cavity to achieve the cooking task corresponding to the cooking instruction. When it is determined that the cooking task is completed, in order to quickly reduce the temperature of the food cooking cavity, the second outlet of the multi-way reversing valve is opened, and it is ensured that the connection channel between the first outlet of the multi-way reversing valve and the inlet of the steam nozzle is disconnected, forming a circulation loop between the water tank and the heat exchanger. By circulating the normal-temperature water in the water tank, the heat inside the cavity can be quickly taken away, realizing the cooling of the food cooking cavity. Among them, the preset temperature can be set to 90 °C.

[0063] In an embodiment of the present application, physical buttons or touchscreens can be provided on the cooking device. The user can set parameters such as cooking mode (e.g., steaming or roasting), cooking temperature, and cooking time through the physical buttons to trigger a cooking instruction, or the user can select a preset cooking program on the touchscreen interface to trigger the corresponding cooking instruction. In addition, a voice recognition module can be provided inside the cooking device. The user can issue a cooking instruction by voice, and the voice recognition module inside the device performs voice recognition and starts the corresponding cooking task, realizing the intelligent control of the cooking device. Moreover, the cooking device can be adapted to a smart home platform or a mobile application. The user can remotely send instructions through the mobile application or the smart home platform to set parameters such as cooking mode, cooking time, and cooking temperature, so that the cooking device performs subsequent cooking according to the received instructions, improving the intelligent level of the cooking device.

[0064] In an embodiment of the present application, a food detection device can also be provided inside the cooking device to detect whether there is food in the food cooking cavity. After receiving a cooking instruction, it is determined whether there is food in the food cooking cavity through the food detection device. If there is food in the food cooking cavity, the cooking task can be started; if it is detected that there is no food in the food cooking cavity, a corresponding prompt message is generated to prompt the user to put the food into the food cooking cavity, avoiding the user forgetting to put the food into the food cooking cavity, affecting the use experience, effectively improving the working efficiency of the cooking device, and avoiding unnecessary energy waste.

[0065] In the embodiments of the present application, the heating tubes of the food cooking cavity include a top heating tube, a back heating tube, and a bottom heating tube, thereby enabling three-dimensional space heating and improving the heating efficiency. In a conventional integrated cooking appliance, a top heater, a back heater, and a bottom heating coil disk + heating tube are generally designed and installed inside the cavity. The bottom heating disk is mainly used for heating to generate steam and cannot be dry-burned, otherwise it is extremely easy to burn out. However, in the embodiments of the present application, a heat exchanger is reasonably arranged to achieve heat energy recovery and circulation, the bottom heating disk can be removed, the structural design of the device can be optimized, and the cost can be reduced.

[0066] In the embodiments of the present application, by arranging a heat exchanger and a steam nozzle to form a steam transmission channel, the rapid transmission of steam is realized, and the problems of slow temperature rise, long vaporization time, and uneven temperature field distribution inside the cooking cavity during the process of adding purified water from a conventional water tank to the cavity and then vaporizing to form steam, which affect the cooking effect of food, are solved.

[0067] In an exemplary embodiment, as Figure 2 shown, in response to a cooking instruction triggered by a target object, heating the food cooking cavity and real-time monitoring of the temperature inside the food cooking cavity may include:

[0068] S11: In response to the cooking instruction triggered by the target object, obtaining the current water level of the water tank;

[0069] S12: If the current water level reaches a preset water level, heating the food cooking cavity and real-time monitoring of the temperature inside the food cooking cavity; the preset water level is used to determine whether the cooking device meets the conditions for executing the cooking task.

[0070] In the embodiments of the present application, in response to a cooking instruction triggered by a target object, obtaining the current water level of the water tank. If the current water level reaches the preset water level, it indicates that the cooking device meets the conditions for executing the cooking task corresponding to the cooking instruction, and the heating tube can be turned on to continue executing the cooking task. Among them, the above preset water level can be set to 100 mL, or the specific value of the preset water level can be adjusted according to the actual structure of the cooking device to meet the device conditions for the cooking device to execute the corresponding cooking task, and to avoid being unable to normally execute the cooking task due to insufficient water volume.

[0071] In the embodiments of the present application, the water level detection signal sensor can be installed in the water tank to judge whether the water level of the water tank is in a qualified position.

[0072] By detecting the water level in the water tank in the embodiments of the present application, it can be ensured that the cooking device meets the conditions for performing cooking tasks, so as to smoothly perform cooking tasks, avoid affecting the normal execution of cooking tasks due to insufficient water volume in the water tank, and also avoid the occurrence of safety accidents, improving the use safety of the cooking device.

[0073] In an exemplary embodiment, the method may further include:

[0074] If the current water level does not reach the preset water level, generate a water addition prompt message;

[0075] Control the cooking device to add water to the water tank according to the water addition prompt message until the water level in the water tank after water addition reaches the preset water level.

[0076] In the embodiments of the present application, if the current water level in the water tank does not reach the preset water level, the execution of the cooking task is paused at this time, a water addition prompt message is generated, water is added to the water tank until the water level in the water tank reaches the preset water level, and then the cooking task is continued.

[0077] In the embodiments of the present application, the structure of the cooking device can be reasonably set to realize automatic water addition to the water tank. In addition, it can also be set that the user adds water to reduce the cost of the cooking device to meet different needs and improve the applicability of the cooking device to different usage requirements.

[0078] In the embodiments of the present application, when the water level in the water tank does not reach the preset water level, a water addition prompt message is generated in a timely manner, which can effectively improve the use safety and working efficiency of the cooking device and avoid being unable to perform cooking tasks due to insufficient water volume.

[0079] In an exemplary embodiment, as Figure 3 shown, a pressurized water pump is further provided on the outer wall of the food cooking cavity. The water inlet of the pressurized water pump is connected to the water outlet of the heat exchanger, the water outlet of the pressurized water pump is connected to the inlet of the multi-way reversing valve, and the cooking instruction includes a target cooking temperature. After controlling the water in the water tank to pass through the heat exchanger, it is output as steam from the outlet of the steam nozzle to complete the cooking task corresponding to the cooking instruction, which may include:

[0080] S31: Determine the target cooking temperature threshold corresponding to the cooking task according to the target cooking temperature; the target cooking temperature threshold includes a first target cooking temperature threshold and a second target cooking temperature threshold, the first target cooking temperature threshold is less than the second target cooking temperature threshold, and the target cooking temperature is less than the second target cooking temperature threshold and greater than the first target cooking temperature threshold;

[0081] S32: Turn on the pressurized water pump, and after controlling the water in the water tank to pass through the heat exchanger, output it as steam from the outlet of the steam nozzle, and continuously transport steam into the food cooking cavity.

[0082] S33: When it is detected that the real-time temperature of the food cooking cavity is greater than the second target cooking temperature threshold, turn on the second outlet of the multi-way reversing valve to form a circulation loop between the water tank and the heat exchanger, and cool down the food cooking cavity through the circulation loop.

[0083] S34: When it is detected that the temperature of the cooking cavity after cooling is less than the first target cooking temperature threshold, turn on the first outlet of the multi-way reversing valve and continue to transport steam into the food cooking cavity to complete the cooking task.

[0084] In the embodiment of the present application, the cooking temperature range corresponding to this cooking task can be determined according to the target cooking temperature carried in the cooking instruction, that is, a first target cooking temperature threshold and a second target cooking temperature threshold can be determined. After turning on the pressurized water pump, since the water in the water tank has become high-temperature hot water after passing through the heat exchanger, at this time, through the pressurized water pump, the high-temperature hot water can be output as steam through the steam nozzle, and steam is continuously transported into the food cooking cavity through the steam transmission channel between the water tank, the heat exchanger and the steam nozzle to achieve the corresponding cooking task. If it is detected during the execution of the cooking task that the temperature of the cooking cavity is greater than the second target cooking temperature threshold, then the cooking cavity needs to be cooled down. Turn on the second outlet of the multi-way reversing valve to ensure that the connection channel between the multi-way reversing valve and the steam nozzle is disconnected, thereby forming a circulation loop between the water tank and the heat exchanger, and cooling down the food cooking cavity through the circulation loop. If it is detected that the temperature of the cooking cavity after cooling is less than the first target cooking temperature threshold, turn on the first outlet of the multi-way reversing valve and continue to transport steam into the food cooking cavity through the steam transmission channel to ensure that the cooking task is completed within the cooking temperature range corresponding to the target cooking temperature.

[0085] In the embodiment of the present application, for the cooking temperature range, it can be set to be within the range of 5°C above and below the target cooking temperature, or it can be set according to specific circumstances. For example, when the target cooking temperature is 110°C, it can be set that when the detected temperature in the cavity is greater than 115°C, heat circulation cooling is required to keep the temperature within a reasonable range and avoid abnormal temperature from affecting the cooking effect of the food.

[0086] The embodiment of the present application monitors the temperature in real time during the cooking process, and can take corresponding treatment measures in a timely manner when the temperature is too high or too low, ensuring that the cooking task is performed within the cooking temperature range corresponding to the target cooking temperature, avoiding the impact of too high or too low temperature on the cooking effect, improving the cooking efficiency and cooking accuracy of the cooking equipment, and also avoiding safety accidents caused by excessive temperature, thereby improving the safety of the cooking equipment.

[0087] In an exemplary embodiment, Figure 4 As shown, when it is determined that the cooking task is completed, the second outlet of the multi-way reversing valve is opened to form a circulation loop between the water tank and the heat exchanger to cool the food cooking cavity, including:

[0088] S41: When it is determined that the cooking task is completed, obtaining switch status information of the outlet of the multi-way reversing valve;

[0089] S42: If the switch status information indicates that the first outlet of the multi-way reversing valve is in an open state, close the first outlet and open the second outlet of the multi-way reversing valve to form a circulation loop between the water tank and the heat exchanger to cool the food cooking cavity.

[0090] In an embodiment of the present application, since the food cooking cavity needs to be heated to a relatively high temperature during the cooking task, the food cooking cavity will still be at a relatively high temperature when the cooking task is completed. If the user opens the door of the cooking device at this time, there is a risk of burns, and waiting for the cooking cavity to cool naturally may require a long wait. Therefore, to reduce the time the user waits for the door to be opened and the risk of burns when opening the door, the food cooking cavity can be cooled using a water tank and a heat exchanger after the cooking task is completed. When it is determined that the cooking task is complete, the switch status information of the outlet of the multi-way reversing valve is obtained. If the switch status information indicates that the first outlet of the multi-way reversing valve is open, the first outlet is closed to ensure that the connection between the heat exchanger and the steam nozzle is disconnected. The second outlet of the multi-way reversing valve is opened to form a circulation loop between the water tank and the heat exchanger, allowing the room temperature water in the water tank to circulate, thereby quickly removing heat from the food cooking cavity, accelerating the temperature drop, and cooling the food cooking cavity.

[0091] By obtaining the switch status information of the outlet of the multi-way reversing valve, the embodiment of the present application can adjust the outlet of the multi-way reversing valve in a timely manner when it is determined that the cooking task is completed, so as to form a circulation loop between the water tank and the heat exchanger, accelerate the temperature drop in the food cooking cavity, reduce the time the user waits for the door to be opened, and reduce the risk of high-temperature burns when opening the door to take food.

[0092] In an exemplary embodiment, the method may further include:

[0093] If the switch state information indicates that the second outlet of the multi-way directional control valve is in an open state, control the second outlet to maintain the open state and cool down the food cooking cavity.

[0094] In an embodiment of the present application, if the switch state information of the multi-way directional control valve outlet indicates that the second outlet of the multi-way directional control valve is in an open state, then control the second outlet to continue to maintain the open state, ensure that the second outlet of the multi-way directional control valve is connected to the water inlet of the water tank, and cool down the food cooking cavity through the circulation loop between the water tank and the heat exchanger.

[0095] In an embodiment of the present application, when the switch state information of the multi-way directional control valve outlet indicates that the second outlet of the multi-way directional control valve is in an open state, it can ensure that the second outlet of the multi-way directional control valve continues to maintain the open state, so as to quickly remove the heat of the food cooking cavity through the circulation loop between the water tank and the heat exchanger, and realize the rapid cooling of the food cooking cavity after the cooking task is completed.

[0096] In an exemplary embodiment, the cooking instruction further includes a target cooking duration, and the method may further include:

[0097] Obtain the steam delivery duration for the cooking device to deliver steam into the food cooking cavity;

[0098] Obtain the cooling duration for the cooking device to cool down the cooking cavity;

[0099] When it is detected that the sum of the steam delivery duration and the cooling duration reaches the target cooking duration, determine that the cooking task is completed.

[0100] In an embodiment of the present application, it is possible to determine whether the cooking task corresponding to the cooking instruction is completed according to the cooking duration. The cooking instruction includes a target cooking duration. Obtain the steam delivery duration for the cooking device to deliver steam into the food cooking cavity and the cooling duration for the cooking device to cool down the cooking cavity. The sum of the steam delivery duration and the cooling duration can be used as the cooking duration for executing the cooking task. When this cooking duration reaches the target cooking duration, it can be determined that the cooking task is completed. In addition, the node when heating starts for the food cooking cavity can also be used as the node for starting timing. When the timing duration reaches the target cooking duration, it can be determined that the cooking task is completed.

[0101] In the embodiment of the present application, a food doneness detection device can be arranged in the food cooking cavity. When the cooking task is completed, the current doneness of the food is determined according to the food doneness detection device, and doneness information is generated. If the doneness at the end of the cooking task indicates that the food is not yet cooked, a recommendation for continued cooking can be provided to the user based on the current doneness. The recommendation for continued cooking includes information such as the continued cooking time, continued cooking temperature, and corresponding cooking mode. After receiving the prompt information, the user can choose to continue cooking according to the recommendation or stop cooking. If the user chooses to continue cooking, the corresponding cooking task is executed according to the recommendation for continued cooking. If the user chooses to stop cooking, the food cooking cavity is cooled through the circulation loop between the water tank and the heat exchanger, reducing the time for the user to wait to open the door to take the food and effectively preventing high-temperature burns when opening the door. Among them, the food doneness detection device can include multiple food image acquisition devices, which perform doneness analysis on the collected food images and compare and analyze them with the food data in the preset database to obtain more accurate doneness information. The preset database includes various foods and their corresponding doneness information to more quickly and accurately determine the current doneness of the food in the food cooking cavity, ensuring the cooking effect and improving the cooking efficiency.

[0102] In the embodiment of the present application, when it is determined that there is food in the food cooking cavity, an image of the food in the current food cooking cavity is collected through the food image acquisition device in the food cooking cavity, and the collected image is identified and analyzed to determine the category of the food. According to the corresponding relationship between the preset food category and the preset cooking duration in the preset food database, the corresponding target cooking duration is determined. Thus, the food can be cooked with more accurate cooking parameters, effectively ensuring the cooking taste of the food and achieving higher-precision intelligent cooking. Among them, the identification and analysis of the food image include identifying and analyzing the color, shape, quantity, size information, etc. of the food to more accurately determine the food category, so as to match the corresponding cooking duration and ensure the cooking effect. Among them, the preset food database includes the corresponding relationship between the preset food category and the preset cooking duration, and the corresponding relationship between the preset food category and the preset cooking duration is obtained by acquiring the cooking durations corresponding to various different types of foods.

[0103] By monitoring the cooking duration in the embodiment of the present application, it is possible to timely and accurately judge whether the cooking task is completed, and thus timely cool the food cooking cavity.

[0104] In the embodiment of the present application, as Figures 5 - 7 shown, Figure 5 is a schematic diagram of the steam transmission channel, Figure 6 is a schematic diagram of the circulation loop between the water tank and the heat exchanger, Figure 7It is a schematic diagram of the thermal cycle and electronic control functions of a cooking device. The above cooking device is also provided with an MCU control center, a heater drive circuit, a water pump drive circuit, and a reversing valve drive circuit. Among them, the heater drive circuit is electrically connected to the MCU control center, the water pump drive circuit is electrically connected to the MCU control center, the reversing valve drive circuit is electrically connected to the MCU control center, the water level detection signal sensor in the water tank is electrically connected to the MCU control center, and the temperature sensor in the food cooking cavity is electrically connected to the MCU control center. Among them, the MCU control center is used to control the heater drive circuit, the water pump drive circuit, and the reversing valve drive circuit. The heater drive circuit is used to control the heater, the water pump drive circuit is used to control the pressurized water pump, and the reversing valve drive circuit is used to control the multi-way reversing valve.

[0105] The embodiment of this specification also provides a control method for a cooking device. The above cooking device includes an integrated steam cooking and roasting system. In response to the cooking instruction of the target object, if the cooking instruction is steaming, the MCU control center first confirms whether the water level in the water tank is in a qualified position, that is, whether it reaches the preset water level, to execute the corresponding steaming function. If the water level in the water tank does not meet the requirements, the output of the steaming function is paused, and a water addition prompt signal is output. If the water level in the water tank meets the requirements, the steaming function is continued to be output. The MCU control center controls the heater drive circuit to turn on the heater. When the heater starts to work, the temperature in the food cooking cavity gradually rises. When the temperature sensor in the food cooking cavity detects that the temperature in the food cooking cavity is greater than 90°C, the MCU control center controls the reversing valve drive circuit to turn on the multi-way reversing valve to ensure that the first outlet of the multi-way reversing valve is connected to the inlet of the steam nozzle, and controls the water pump drive circuit to turn on the pressurized water pump, so as to transport steam into the food cooking cavity.

[0106] In the embodiment of the present application, if the cooking instruction is baking, the MCU control center first confirms whether the water level in the water tank is at a qualified position according to the water level detection signal sensor, that is, whether it reaches the preset water level, so as to execute the corresponding steaming function. If the water level in the water tank does not meet the requirements, the output of the baking function is suspended, and a water addition prompt signal is output. If the water level in the water tank meets the requirements, the baking function continues to be output. The MCU control center controls the heater drive circuit to turn on the heater. After the heater starts to work, the temperature in the food cooking cavity gradually rises to the target cooking temperature carried by the cooking instruction to perform the baking function. Moreover, in the later stage of baking, the system outputs some steam to achieve the function of steam baking, ensuring the crispy outside and tender inside taste of the food and ensuring the cooking effect. When the temperature sensor in the food cooking cavity detects that there is an overshoot in the internal temperature of the cavity (generally the temperature is greater than 260 °C). The MCU control center controls the multi-way valve drive circuit to turn on the multi-way valve, controls the second outlet of the multi-way valve to be connected to the water tank, ensures that the connection channel between the multi-way valve and the steam nozzle is disconnected, so as to form a circulation loop between the water tank and the heat exchanger, controls the water pump drive circuit to turn on the pressurized water pump, and cools the food cooking cavity to avoid safety accidents caused by temperature overshoot.

[0107] In the embodiment of the present application, since both steaming and baking require heating the food cooking cavity to a relatively high temperature, especially in the state of the steaming function, if high-temperature steam overflows when the user opens the door to take food, it is extremely easy to cause burns. Therefore, regardless of whether the cooking instruction is steaming or baking, after the corresponding steaming or baking function is completed, it is necessary to cool the food cooking cavity through the circulation loop between the water tank and the heat exchanger, use the normal temperature water in the water tank for circulation, quickly take away the heat in the cavity, effectively improve the cooking efficiency of the cooking device, reduce the waiting time for the user to open the door to take food, and also avoid burns caused by too high temperature when opening the door to take food, improving the use safety of the cooking device.

[0108] The embodiments of the present application achieve the recycling of thermal energy and the rapid transmission and cooking of steam, solve the problems that the temperature rises slowly, the vaporization time is long, and the temperature field distribution inside the cooking cavity is uneven during the process of adding purified water in the water tank to the cavity and then vaporizing to form steam, which affects the cooking effect of food. It also solves the problem that a heating plate must be installed at the bottom of the cooking cavity when the cooking device executes the steaming function, optimizes the structural design of the cooking device, and reduces the equipment cost. It can add steam during the baking process according to cooking needs to achieve the function of steam baking and improve the cooking effect of food. By real-time monitoring the temperature of the food cooking cavity, when the temperature overshoots or action protection occurs, the cavity can be cooled through the circulation loop between the water tank and the heat exchanger, improving the use safety. In addition, when the cooking task is completed, the heat in the cavity can also be quickly taken away through the circulation loop between the water tank and the heat exchanger, so that the temperature inside the cavity can quickly drop to a safe range, reducing the time for users to wait to open the door to take food, preventing high-temperature burns, improving the working efficiency of the cooking device, and improving the user experience.

[0109] An embodiment of this specification also provides a control device for a cooking device. The cooking device is provided with a food cooking cavity, and a water tank, a heat exchanger, a multi-way reversing valve, and a steam nozzle are arranged on the outer wall of the food cooking cavity. The water outlet of the water tank is connected to the water inlet of the heat exchanger, the water outlet of the heat exchanger is connected to the inlet of the multi-way reversing valve, the outlets of the multi-way reversing valve include a first outlet and a second outlet, the first outlet is connected to the inlet of the steam nozzle, the second outlet is connected to the water inlet of the water tank, and the steam nozzle is communicated with the food cooking cavity. As Figure 8 shown, the device includes:

[0110] A heating module 810, configured to heat the food cooking cavity in response to a cooking instruction triggered by a target object, and perform real-time monitoring on the temperature inside the food cooking cavity;

[0111] An opening module 820, configured to open the first outlet of the multi-way reversing valve when it is detected that the temperature inside the food cooking cavity reaches a preset temperature; the preset temperature is the temperature at which the water in the heat exchanger is vaporized into steam after passing through the steam nozzle;

[0112] A steam output module 830, configured to control the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger, so as to complete the cooking task corresponding to the cooking instruction;

[0113] A cooling module 840, configured to open the second outlet of the multi-way reversing valve when it is determined that the cooking task is completed, form a circulation loop between the water tank and the heat exchanger, and cool the food cooking cavity.

[0114] In an exemplary embodiment, the heating module 810 may include;

[0115] A current water level acquisition unit, configured to acquire the current water level of the water tank in response to the cooking instruction triggered by the target object;

[0116] A heating unit, configured to heat the food cooking cavity if the current water level reaches a preset water level, and to monitor the temperature inside the food cooking cavity in real time; the preset water level is used to determine whether the cooking device meets the conditions for executing the cooking task.

[0117] In an exemplary embodiment, the heating module 810 may further include;

[0118] An information generation unit, configured to generate a water addition prompt message if the current water level does not reach the preset water level;

[0119] A water addition unit, configured to control the cooking device to add water to the water tank according to the water addition prompt message until the water level in the water tank after water addition reaches the preset water level.

[0120] In an exemplary embodiment, a pressurized water pump is further provided on the outer wall of the food cooking cavity. The water inlet of the pressurized water pump is connected to the water outlet of the heat exchanger, and the water outlet of the pressurized water pump is connected to the inlet of the multi-way reversing valve. The cooking instruction includes a target cooking temperature. After controlling the water in the water tank to pass through the heat exchanger, it is output as steam from the outlet of the steam nozzle to complete the cooking task corresponding to the cooking instruction. The steam output module 830 may include;

[0121] A target cooking temperature threshold determination unit, configured to determine a target cooking temperature threshold corresponding to the cooking task according to the target cooking temperature; the target cooking temperature threshold includes a first target cooking temperature threshold and a second target cooking temperature threshold, the first target cooking temperature threshold is less than the second target cooking temperature threshold, and the target cooking temperature is less than the second target cooking temperature threshold and greater than the first target cooking temperature threshold;

[0122] A steam delivery unit, configured to turn on the pressurized water pump, control the water in the water tank to pass through the heat exchanger, and output it as steam from the outlet of the steam nozzle, and continuously deliver steam into the food cooking cavity;

[0123] The first detection unit is configured to, when detecting that the real-time temperature of the food cooking cavity is greater than the second target cooking temperature threshold, open the second outlet of the multi-way changeover valve to form a circulation loop between the water tank and the heat exchanger, and cool down the food cooking cavity through the circulation loop;

[0124] The second detection unit is configured to, when detecting that the temperature of the cooking cavity after cooling is less than the first target cooking temperature threshold, open the first outlet of the multi-way changeover valve and continue to supply steam into the food cooking cavity to complete the cooking task.

[0125] In an exemplary embodiment, the cooling module 840 may include;

[0126] The switch state information acquisition unit is configured to, when determining that the cooking task is completed, acquire the switch state information of the outlet of the multi-way changeover valve;

[0127] The cooling unit is configured to, if the switch state information indicates that the first outlet of the multi-way changeover valve is in an open state, close the first outlet and open the second outlet of the multi-way changeover valve to form a circulation loop between the water tank and the heat exchanger to cool down the food cooking cavity.

[0128] In an exemplary embodiment, the cooling module 840 may further include;

[0129] The maintaining unit is configured to, if the switch state information indicates that the second outlet of the multi-way changeover valve is in an open state, control the second outlet to maintain the open state to cool down the food cooking cavity.

[0130] In an exemplary embodiment, the cooking instruction further includes a target cooking duration, and the device may further include:

[0131] The steam delivery duration acquisition module is configured to acquire the steam delivery duration for which the cooking device delivers steam into the food cooking cavity;

[0132] The cooling duration acquisition module is configured to acquire the cooling duration for which the cooking device cools down the cooking cavity;

[0133] The determination module is configured to, when detecting that the sum of the steam delivery duration and the cooling duration reaches the target cooking duration, determine that the cooking task is completed.

[0134] The device in the above-described device embodiment and the method embodiment are based on the same inventive concept.

[0135] An embodiment of this specification provides an electronic device, which includes a processor and a memory. At least one instruction or at least one segment of program is stored in the memory, and the at least one instruction or at least one segment of program is loaded and executed by the processor to implement the control method of the cooking device provided in the above method embodiment.

[0136] An embodiment of this application also provides a computer-readable storage medium, which can be disposed in a terminal to store at least one instruction or at least one segment of program related to implementing the control method of the cooking device in the method embodiment. The at least one instruction or at least one segment of program is loaded and executed by the processor to implement the control method of the cooking device provided in the above method embodiment.

[0137] An embodiment of this application also provides a computer program product or a computer program, which includes computer instructions stored in a computer-readable storage medium. The processor of the computer device reads the computer instructions from the computer-readable storage medium, and the processor executes the computer instructions, so that the computer device executes to implement the control method of the cooking device provided in the above method embodiment.

[0138] Optionally, in the embodiment of this specification, the storage medium may be located in at least one of multiple network servers in a computer network. Optionally, in this embodiment, the above storage medium may include, but is not limited to: various media such as a USB flash drive, a read-only memory (ROM, Read-Only Memory), a random access memory (RAM, Random Access Memory), a mobile hard disk, a magnetic disk, or an optical disc that can store program codes.

[0139] The memory in the embodiment of this specification can be used to store software programs and modules. The processor executes various functional applications and data processing by running the software programs and modules stored in the memory. The memory mainly includes a program storage area and a data storage area. Among them, the program storage area can store an operating system, application programs required for functions, etc.; the data storage area can store data created according to the use of the device, etc. In addition, the memory may include a high-speed random access memory, and may also include a non-volatile memory, such as at least one magnetic disk storage device, a flash memory device, or other volatile solid-state storage devices. Correspondingly, the memory may further include a memory controller to provide the processor with access to the memory.

[0140] The control method embodiment of the cooking device provided in the embodiment of this specification can be executed on a mobile terminal, a computer terminal, a server, or a similar computing device. Taking running on a server as an example, Figure 9It is a hardware structure block diagram of a server for a control method of a cooking device provided by an embodiment of this specification. As Figure 9 shown, the server 900 may vary greatly due to configuration or performance differences, and may include one or more central processing units (CPUs) 910 (the central processing unit 910 may include, but is not limited to, a processing device such as a microprocessor MCU or a programmable logic device FPGA), a memory 930 for storing data, and one or more storage media 920 for storing application programs 923 or data 922 (such as one or more mass storage devices). Among them, the memory 930 and the storage media 920 may be transient storage or persistent storage. The program stored in the storage media 920 may include one or more modules, and each module may include a series of instruction operations on the server. Further, the central processing unit 910 may be configured to communicate with the storage media 920 and execute a series of instruction operations in the storage media 920 on the server 900. The server 900 may further include one or more power supplies 960, one or more wired or wireless network interfaces 950, one or more input / output interfaces 940, and / or one or more operating systems 921, such as Windows ServerTM, Mac OS XTM, UnixTM, LinuxTM, FreeBSD TM, and so on.

[0141] The input / output interface 940 may be used to receive or send data via a network. Specific examples of the above network may include a wireless network provided by a communication provider of the server 900. In one example, the input / output interface 940 includes a network interface controller (NIC), which can be connected to other network devices through a base station and thus communicate with the Internet. In one example, the input / output interface 940 may be a radio frequency (RF) module, which is used to communicate with the Internet wirelessly.

[0142] Those of ordinary skill in the art can understand that Figure 9 the structure shown is only schematic and does not limit the structure of the above electronic device. For example, the server 900 may further include more or fewer components than Figure 9 shown, or have a different configuration from Figure 9 shown.

[0143] As can be seen from the embodiments of the control method and device for a cooking device provided by the present application above, the cooking device of the present application is provided with a food cooking cavity, and the outer wall of the food cooking cavity is provided with a water tank, a heat exchanger, a multi-way reversing valve, and a steam nozzle. The water outlet of the water tank is connected to the water inlet of the heat exchanger, the water outlet of the heat exchanger is connected to the inlet of the multi-way reversing valve, the outlets of the multi-way reversing valve include a first outlet and a second outlet, the first outlet is connected to the inlet of the steam nozzle, the second outlet is connected to the water inlet of the water tank, and the steam nozzle is communicated with the food cooking cavity. In response to a cooking instruction triggered by a target object, the food cooking cavity is heated, and the temperature inside the food cooking cavity is monitored in real time; when it is detected that the temperature inside the food cooking cavity reaches a preset temperature, the first outlet of the multi-way reversing valve is opened; the preset temperature is the temperature at which the water in the heat exchanger is vaporized into steam after passing through the steam nozzle; control the water in the water tank to pass through the heat exchanger and then be output as steam from the outlet of the steam nozzle to complete the cooking task corresponding to the cooking instruction; when it is determined that the cooking task is completed, the second outlet of the multi-way reversing valve is opened to form a circulation loop between the water tank and the heat exchanger to cool the food cooking cavity. By reasonably setting the heat exchanger and the steam nozzle, the present application realizes the recycling of heat energy and the rapid transmission and cooking of steam, solves the problems of slow temperature rise, long vaporization time, and uneven temperature field distribution inside the cooking cavity during the process of adding clean water from the water tank to the cavity and then vaporizing it into steam, which affect the cooking effect of food, and also solves the problem that a heating plate must be installed at the bottom of the cooking cavity when the cooking device executes the steaming function, optimizes the structural design of the cooking device, and reduces the equipment cost; steam can be added during the baking process according to cooking requirements to realize the function of steam baking and improve the cooking effect of food; through the real-time monitoring of the temperature of the food cooking cavity, when the temperature overshoots or a motion protection occurs, the cavity can be cooled through the circulation loop between the water tank and the heat exchanger, improving the use safety; in addition, when the cooking task is completed, the heat in the cavity can also be quickly taken away through the circulation loop between the water tank and the heat exchanger, so that the temperature inside the cavity quickly drops to a safe range, reducing the time for the user to wait to open the door to take the food, preventing high-temperature burns, improving the working efficiency of the cooking device, and improving the use experience of the cooking device.

[0144] It should be noted that: the above sequence of the embodiments of this specification is only for description and does not represent the superiority or inferiority of the embodiments. And the above specific embodiments of this specification have been described. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps recited in the claims can be executed in a different order than in the embodiments and still achieve the desired results. Additionally, the processes depicted in the drawings do not necessarily require the specific order or sequential order shown to achieve the desired results. In certain embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0145] The various embodiments in this specification are described in a progressive manner. For the identical or similar parts among the embodiments, reference can be made to each other. Each embodiment focuses on the differences from other embodiments. In particular, for the embodiments of the apparatus, device, and storage medium, since they are basically similar to the method embodiments, the description is relatively simple, and for the relevant parts, reference can be made to the partial description of the method embodiments.

[0146] Those of ordinary skill in the art can understand that all or part of the steps to implement the above embodiments can be completed by hardware, or can be completed by a program instructing the relevant hardware. The program can be stored in a computer storage medium, and the above-mentioned storage medium can be a read-only memory, a magnetic disk, an optical disk, or the like.

[0147] The above are only the preferred embodiments of the present application, and are not intended to limit the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present application shall be included within the protection scope of the present application.

Claims

1. A control method for a cooking device, characterized in that, The cooking device is provided with a food cooking cavity, and the outer wall of the food cooking cavity is provided with a water tank, a heat exchanger, a multi-way reversing valve, and a steam nozzle. The water outlet of the water tank is connected to the water inlet of the heat exchanger, the water outlet of the heat exchanger is connected to the inlet of the multi-way reversing valve, the outlets of the multi-way reversing valve include a first outlet and a second outlet, the first outlet is connected to the inlet of the steam nozzle, the second outlet is connected to the water inlet of the water tank, and the steam nozzle is communicated with the food cooking cavity. The method includes: In response to a cooking instruction triggered by a target object, heating the food cooking cavity and real-time monitoring the temperature inside the food cooking cavity; When it is detected that the temperature inside the food cooking cavity reaches a preset temperature, opening the first outlet of the multi-way reversing valve; the preset temperature is the temperature at which the water in the heat exchanger is vaporized into steam after passing through the steam nozzle; Controlling the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger, so as to complete the cooking task corresponding to the cooking instruction; When it is determined that the cooking task is completed, opening the second outlet of the multi-way reversing valve to form a circulation loop between the water tank and the heat exchanger, so as to cool down the food cooking cavity.

2. The method according to claim 1, wherein The outer wall of the food cooking cavity is further provided with a pressure pump. The water inlet of the pressure pump is connected to the water outlet of the heat exchanger, and the water outlet of the pressure pump is connected to the inlet of the multi-way reversing valve. The cooking instruction includes a target cooking temperature. The controlling the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger, so as to complete the cooking task corresponding to the cooking instruction, includes: Determining a target cooking temperature threshold corresponding to the cooking task according to the target cooking temperature; the target cooking temperature threshold includes a first target cooking temperature threshold and a second target cooking temperature threshold, the first target cooking temperature threshold is less than the second target cooking temperature threshold, and the target cooking temperature is less than the second target cooking temperature threshold and greater than the first target cooking temperature threshold; Opening the pressure pump, controlling the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger, and continuously delivering steam into the food cooking cavity; When it is detected that the real-time temperature of the food cooking cavity is greater than the second target cooking temperature threshold, opening the second outlet of the multi-way reversing valve to form a circulation loop between the water tank and the heat exchanger, and cooling down the food cooking cavity through the circulation loop; When it is detected that the temperature of the cooking cavity after cooling is less than the first target cooking temperature threshold, opening the first outlet of the multi-way reversing valve and continuing to deliver steam into the food cooking cavity to complete the cooking task.

3. The method according to claim 1, wherein The when it is determined that the cooking task is completed, opening the second outlet of the multi-way reversing valve to form a circulation loop between the water tank and the heat exchanger, so as to cool down the food cooking cavity, includes: When it is determined that the cooking task is completed, obtain the switch state information of the outlet of the multi-way valve; If the switch state information indicates that the first outlet of the multi-way valve is in the open state, close the first outlet and open the second outlet of the multi-way valve to form a circulation loop between the water tank and the heat exchanger to cool the food cooking cavity.

4. The method according to claim 3, wherein The method further includes: If the switch state information indicates that the second outlet of the multi-way valve is in the open state, control the second outlet to maintain the open state to cool the food cooking cavity.

5. The method according to claim 1, characterized in that, The step of heating the food cooking cavity in response to a cooking instruction triggered by a target object and monitoring the temperature inside the food cooking cavity in real time includes: In response to the cooking instruction triggered by the target object, obtain the current water level of the water tank; If the current water level reaches a preset water level, heat the food cooking cavity and monitor the temperature inside the food cooking cavity in real time; the preset water level is used to determine whether the cooking device meets the conditions for executing the cooking task.

6. The method according to claim 5, characterized in that, The method further includes: If the current water level does not reach the preset water level, generate a water addition prompt information; Control the cooking device to add water to the water tank according to the water addition prompt information until the water level in the water tank after water addition reaches the preset water level.

7. The method according to claim 2, characterized in that The cooking instruction further includes a target cooking duration, and the method further includes: Obtain the steam delivery duration for the cooking device to deliver steam into the food cooking cavity; Obtain the cooling duration for the cooking device to cool the cooking cavity; When it is detected that the sum of the steam delivery duration and the cooling duration reaches the target cooking duration, determine that the cooking task is completed.

8. A control device for a cooking appliance, characterized in that, The cooking device is provided with a food cooking cavity, and the outer wall of the food cooking cavity is provided with a water tank, a heat exchanger, a multi-way valve, and a steam nozzle. The water outlet of the water tank is connected to the water inlet of the heat exchanger, the water outlet of the heat exchanger is connected to the inlet of the multi-way valve, the outlets of the multi-way valve include a first outlet and a second outlet, the first outlet is connected to the inlet of the steam nozzle, the second outlet is connected to the water inlet of the water tank, and the steam nozzle is communicated with the food cooking cavity. The device includes: A heating module, configured to heat the food cooking cavity in response to a cooking instruction triggered by a target object and monitor the temperature inside the food cooking cavity in real time; An opening module, configured to open the first outlet of the multi-way valve when it is detected that the temperature inside the food cooking cavity reaches a preset temperature; the preset temperature is the temperature at which the water in the heat exchanger is vaporized into steam after passing through the steam nozzle; A steam output module, configured to control the water in the water tank to be output as steam from the outlet of the steam nozzle after passing through the heat exchanger to complete the cooking task corresponding to the cooking instruction; A cooling module, which is configured to open the second outlet of the multi-way reversing valve to form a circulation loop between the water tank and the heat exchanger to cool the food cooking cavity when it is determined that the cooking task is completed.

9. An electronic device, characterized in that, The device includes a processor and a memory, and at least one instruction or at least one program segment is stored in the memory. The at least one instruction or the at least one program segment is loaded and executed by the processor to implement the control method of the cooking device according to any one of claims 1-7.

10. A computer storage medium, characterized in that, There is at least one instruction or at least one program segment in the computer-readable storage medium. The at least one instruction or the at least one program segment is loaded and executed by the processor to implement the control method of the cooking device according to any one of claims 1-7.

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