Cooking equipment and cooking equipment control method

Abstract

The embodiment of the invention provides cooking equipment and a cooking equipment control method. The cooking equipment comprises a cooking cavity provided with at least two cooking layers; the exhaust assembly comprises fans and exhaust channels corresponding to the at least two cooking layers respectively, and is used for performing exhaust treatment on the cooking layers through the fan and the exhaust channel corresponding to each cooking layer; the smell sensor is used for detecting smell information of the cooking cavity; and the controller is used for respectively controlling the fans corresponding to the at least two cooking layers according to the smell information detected by the smell sensor. According to the embodiment of the invention, the fans corresponding to the plurality of cooking layers are controlled according to the smell information, so that the cooking layers are subjected to exhaust treatment through the fan and the exhaust channel corresponding to each cooking layer, the smell concentration in the cooking cavity is reduced, meanwhile, food tainting by odor is avoided, and the user experience is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and in particular to a cooking appliance and a cooking appliance control method. Background Art

[0002] With the advancement of technology, cooking appliances are becoming increasingly integrated. Steam ovens now allow for simultaneous cooking of different foods in different locations, saving both kitchen space and user time. However, existing ovens with multiple ovens in one chamber increase odor concentration during cooking. Smells can escape from the door gap, impacting the sanitation of the space. Furthermore, relying solely on the baking tray for physical isolation allows odors to easily cross between the upper and lower layers, seriously affecting the taste of the food. Summary of the Invention

[0003] In view of the above problems, embodiments of the present invention are proposed to provide a cooking device and a corresponding cooking device control method that overcome the above problems or at least partially solve the above problems.

[0004] According to a first aspect of an embodiment of the present invention, there is provided a cooking device, the cooking device comprising: a cooking cavity having at least two cooking layers; an exhaust assembly, comprising fans and exhaust passages corresponding to the at least two cooking layers, respectively, for exhausting the cooking layers through the fans and exhaust passages corresponding to each cooking layer; an odor sensor, configured to detect odor information from the cooking cavity; The controller is used to control the fans corresponding to the at least two cooking layers respectively according to the odor information detected by the odor sensor.

[0005] Optionally, the odor information includes odor concentration; The controller is used to determine the current cooking stage and obtain the concentration threshold corresponding to the current cooking stage; and control the fans corresponding to the at least two cooking layers respectively according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage.

[0006] Optionally, the odor information includes odor type; The controller is used to determine the food in each cooking layer and judge whether the type of odor in the cooking layer matches the food in the cooking layer; if the type of odor in the cooking layer does not match the food in the cooking layer, control the fan of the cooking layer to operate.

[0007] Optionally, the controller is used to control the fan corresponding to the cooking layer whose odor concentration reaches the concentration threshold corresponding to the first cooking stage if the current cooking stage is the first cooking stage and there is a cooking layer in the at least two cooking layers whose odor concentration reaches the concentration threshold until the odor concentration of the cooking layer is lower than the concentration threshold; the first cooking stage is the first time period after the start of cooking.

[0008] Optionally, the controller is used to control the operation of the fans corresponding to the at least two cooking layers respectively until the odor concentration in the cooking cavity is lower than the concentration threshold if the current cooking stage is the second cooking stage and the odor concentration in the cooking cavity reaches the concentration threshold corresponding to the first cooking stage; the second cooking stage is within the second time period before the end of cooking; the concentration threshold corresponding to the second cooking stage is smaller than the concentration threshold corresponding to the first cooking stage; and the time period of the second cooking stage is smaller than the time period of the first cooking stage.

[0009] Optionally, the cooking device further includes: The image acquisition device is used to determine the food in the cooking layer.

[0010] Optionally, the exhaust assembly further includes: The cooler is arranged in the exhaust passage and is used to liquefy the gas in the exhaust passage.

[0011] Optionally, the cooking device further includes: The exhaust box is arranged at the end of the exhaust channel and is used to collect the liquefied gas.

[0012] According to a second aspect of the present invention, there is provided a cooking device control method, which is applied to any of the above cooking devices, the method comprising: acquiring odor information of the cooking cavity detected by the odor sensor; According to the odor information, the fans corresponding to the at least two cooking layers are controlled respectively.

[0013] Optionally, the odor information includes odor concentration; and controlling the fans corresponding to the at least two cooking layers respectively according to the odor information detected by the odor sensor includes: Determine a current cooking stage, and obtain a concentration threshold corresponding to the current cooking stage; The fans corresponding to the at least two cooking layers are controlled respectively according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage.

[0014] Optionally, the odor information includes odor type; and controlling the fans corresponding to the at least two cooking layers respectively according to the odor information detected by the odor sensor includes: For each cooking layer, determining the food in the cooking layer; determining whether the type of the odor in the cooking layer matches the food in the cooking layer; If the type of the smell in the cooking layer does not match the food in the cooking layer, the fan of the cooking layer is controlled to operate.

[0015] Optionally, the controlling the fans corresponding to the at least two cooking layers respectively according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage includes: If the current cooking stage is the first cooking stage, and there is a cooking layer in the at least two cooking layers whose odor concentration reaches the concentration threshold corresponding to the first cooking stage, the fan corresponding to the cooking layer whose odor concentration reaches the concentration threshold is controlled to operate until the odor concentration of the cooking layer is lower than the concentration threshold; the first cooking stage is the first time period after cooking starts.

[0016] Optionally, the controlling the fans corresponding to the at least two cooking layers respectively according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage further includes: If the current cooking stage is the second cooking stage, when the odor concentration in the cooking cavity reaches the concentration threshold corresponding to the first cooking stage, the fans corresponding to the at least two cooking layers are respectively controlled to operate until the odor concentration in the cooking cavity is lower than the concentration threshold; the second cooking stage is within the first time period before the end of cooking; the concentration threshold corresponding to the second cooking stage is smaller than the concentration threshold corresponding to the first cooking stage; and the time period of the second cooking stage is smaller than the time period of the first cooking stage.

[0017] The technical solutions provided by the embodiments of the present invention may have the following beneficial effects: An embodiment of the present invention provides a cooking device comprising: a cooking chamber having at least two cooking layers; an exhaust assembly comprising fans and exhaust passages corresponding to the at least two cooking layers, respectively, for exhausting the cooking layers through the fans and exhaust passages corresponding to each cooking layer; an odor sensor for detecting odor information in the cooking chamber; and a controller for controlling the fans corresponding to the at least two cooking layers based on the odor information detected by the odor sensor. This embodiment of the present invention controls the fans corresponding to the multiple cooking layers based on the odor information, exhausting the cooking layers through the fans and exhaust passages corresponding to each cooking layer. This reduces odor concentration in the cooking chamber, prevents food odor transfer, and improves the user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a structural block diagram of a cooking device provided by an embodiment of the present invention; Figure 2 This is a schematic structural diagram of a cooking device provided by an embodiment of the present invention; Figure 3 is a structural diagram of another cooking device provided by an embodiment of the present invention; Figure 4 This is a step flow chart of an embodiment of a cooking equipment control method provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0019] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0020] One of the core concepts of an embodiment of the present invention is to control the fans corresponding to multiple cooking layers according to odor information, so as to exhaust the cooking layers through the fans and exhaust channels corresponding to each cooking layer, thereby reducing the odor concentration in the cooking cavity while avoiding food odor contamination and improving user experience.

[0021] Reference Figure 1 , shows a structural block diagram of a cooking device provided by an embodiment of the present invention.

[0022] The cooking device 1 comprises: a cooking cavity 11 having at least two cooking layers; For example, the cooking device 1 may be a steam oven. By providing multiple cooking layers, the user can cook a variety of different foods at the same time.

[0023] like Figure 2 and Figure 3 As shown, Figure 2 This is a schematic diagram of the front structure of the cooking equipment. Figure 3This is a schematic diagram of the exhaust system at the back of a cooking device. The cooking chamber of a steam oven can have two cooking layers, namely a first cooking layer 111 and a second cooking layer 112. The steam oven's fans can include a first fan 1211 and a second fan 1212. The first fan 1211 has a corresponding first fan inlet 1213, and the second fan 1212 has a corresponding second fan inlet 1214. The first fan 1211 and the first fan inlet 1213 are located on the first cooking layer 111, while the second fan 1212 and the second fan inlet 1214 are located on the second cooking layer 112. The first and second fans 1211 and 1212 draw gas into the exhaust duct 122. After the gas is drawn in, it is liquefied by the cooler 123 in the exhaust duct 122 and then collected in the exhaust box 15. The first and second fans 1211, 1212, exhaust duct 122, and exhaust box 15 can all be embedded in the inner wall of the steam oven. Each cooking layer is equipped with a baking tray for different items, and each layer has a fan and air inlet to absorb odors. The steam oven can also include a display screen, a wastewater tank, and a clean water tank to enhance the user experience. The display screen makes operation more intuitive and convenient, allowing users to easily set the cooking mode, view the cooking progress, and adjust parameters. The clean water tank provides clean water for the steaming process, ensuring pure steam, preventing scale from affecting the heating element, and helping to preserve the original flavor of the food. The wastewater tank collects condensed water generated during the steaming process and excess water released by the food, making it easy to clean and maintaining a dry and hygienic internal environment to prevent bacterial growth.

[0024] The exhaust assembly 12 includes fans 121 and exhaust channels 122 corresponding to the at least two cooking layers, respectively, and is used to exhaust the cooking layers through the fans 121 and exhaust channels 122 corresponding to each cooking layer; For example, fan 121 generates negative pressure through its high-speed rotating impeller, drawing in the fumes, steam, and odors generated within each cooking chamber and discharging them in an orderly fashion through the corresponding exhaust duct 122. By independently exhausting each cooking layer, the spread of odors generated during the cooking process can be effectively controlled. Furthermore, by installing a fan on each cooking layer, odors can be precisely treated for the corresponding cooking layer, preventing cross-contamination between different layers and reducing odor transfer. Furthermore, fan 121 can be constructed of stainless steel or aluminum alloy, which offers excellent heat resistance, corrosion resistance, and structural strength, enabling stable operation under high temperature and high humidity conditions. Exhaust duct 122 can be constructed of stainless steel or galvanized steel, which offers excellent corrosion resistance and fire resistance, effectively resisting fumes and ensuring long-term stability.

[0025] an odor sensor 13, configured to detect odor information from the cooking cavity; For example, the odor sensor 13 can accurately detect the concentrations of various gases produced during the cooking process, including smoke, steam, and other volatile organic compounds. This not only helps users understand the cooking status but also provides data support for automatically adjusting device operation. By monitoring odor changes, the steam oven can intelligently adjust the exhaust system's operating intensity to promptly remove odors and harmful gases, prevent odor transfer between different foods, and ensure the original flavor of each layer of food. The odor sensor 13 can also be used to assess cooking completeness by identifying changes in the concentration of specific compounds to determine whether the food has reached the ideal cooking state, thereby providing intelligent cooking recommendations. Furthermore, the odor sensor 13 helps monitor the cleanliness of the device's interior, detect residual food decomposition products, and prompt the user to perform cleaning and maintenance. The odor sensor can be distributed to detect odor information at different locations in the cooking chamber. Multiple odor sensors 13 can be distributed within the steam oven to better monitor the overall internal environment of the device.

[0026] The controller 14 is used to control the fans 121 corresponding to the at least two cooking layers according to the odor information detected by the odor sensor 13.

[0027] For example, to achieve more refined and intelligent exhaust management, by analyzing the concentration and type of odors generated during cooking on each layer, the controller 14 can determine the exhaust requirements of different layers and match the most appropriate fan operating intensity and working mode for each layer. This on-demand control method can not only effectively prevent the problem of odor cross-contamination between upper and lower layers due to odor diffusion, but also improve exhaust efficiency and reduce energy waste. For example, when cooking on a certain layer produces a large amount of oil smoke, the controller 14 can automatically increase the exhaust capacity of the fan on that layer, and appropriately reduce the wind speed on the layer with lighter odors, thereby ensuring a clean cooking environment while improving energy efficiency and user experience.

[0028] In one embodiment, the odor information includes odor concentration; the controller 14 is used to determine the current cooking stage and obtain the concentration threshold corresponding to the current cooking stage; according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage, the fans 121 corresponding to the at least two cooking layers are controlled respectively.

[0029] For example, in order to achieve more accurate and efficient exhaust management. During the multi-layer cooking process of the steam oven, there are significant differences in the types and concentrations of odors produced in different stages. For example, there is less odor in the preheating stage, while a large amount of oil smoke may be produced in the high-temperature heating stage. By identifying the current cooking stage, the controller can dynamically obtain the odor concentration threshold that matches the stage as a standard for judging whether it is necessary to start or adjust the operation of the fan. Subsequently, the controller 14 compares the odor concentration detected in real time by the odor sensor with the corresponding threshold. If the odor concentration of a certain layer exceeds the set threshold, only the fan 121 of that layer is enhanced for exhaust treatment to avoid unnecessary overall high-power operation, thereby achieving the purpose of on-demand regulation, energy saving and noise reduction.

[0030] In addition, the controller can also obtain the concentration processing data of each cooking layer in the historical cooking process; according to the concentration processing data of each cooking layer in the historical cooking process, the concentration threshold corresponding to each cooking stage can be adjusted, and the different frequencies of fan operation can be determined according to different concentration values.

[0031] In one embodiment, the odor information includes the type of odor; the controller 14 is used to determine the food in each cooking layer, and judge whether the type of odor in the cooking layer matches the food in the cooking layer; if the type of odor in the cooking layer does not match the food in the cooking layer, the fan 121 of the cooking layer is controlled to operate.

[0032] For example, by analyzing the odor types detected by the odor sensor 13 on each cooking layer and matching them with the type of food being cooked on that layer, it is possible to identify the presence of unusual odors or odor cross-contamination. For example, if seafood is being steamed on a certain layer and the sensor detects a noticeable burnt odor, or if the sensor detects the odor of food from another layer, this indicates possible food burns or cross-contamination between layers. In this case, the controller 14 will determine that the odor type on that layer does not match the food being cooked and will actively control the fan 121 corresponding to that layer to start or increase exhaust ventilation to quickly remove the unusual odor and prevent it from spreading and affecting the taste and quality of other foods.

[0033] In one embodiment, the controller 14 is used to control the fan 121 corresponding to the cooking layer whose odor concentration reaches the concentration threshold corresponding to the first cooking stage if the current cooking stage is the first cooking stage and there is a cooking layer in the at least two cooking layers whose odor concentration reaches the concentration threshold until the odor concentration of the cooking layer is lower than the concentration threshold; the first cooking stage is the first time period after the start of cooking.

[0034] For example, when cooking on multiple layers at the same time, different layers may produce different odor concentrations due to different types of ingredients or heating states. When the odor concentration of a certain layer reaches the corresponding threshold in the first cooking stage, the controller will only start the exhaust of the fan 121 of that layer, and continue to run until the odor concentration of that layer falls back to a safe range. This on-demand control strategy not only avoids the energy waste and noise interference caused by the synchronous operation of fans on all layers, but also effectively prevents the initial spread of oil smoke, reduces the risk of cross-flavoring, and ensures the independent flavor of food on each layer. For example, if the total cooking time is 50 minutes, the first 40 minutes can be set as the first cooking stage, and the corresponding concentration threshold can be 25%. When it exceeds 25%, the fan corresponding to the cooking with a concentration exceeding 25% is turned on to reduce the concentration.

[0035] In one embodiment, the controller 14 is used to control the fans 121 corresponding to the at least two cooking layers to operate respectively until the odor concentration in the cooking cavity is lower than the concentration threshold if the current cooking stage is the second cooking stage and the odor concentration in the cooking cavity reaches the concentration threshold corresponding to the first cooking stage; the second cooking stage is within the second time period before the end of cooking; the concentration threshold corresponding to the second cooking stage is smaller than the concentration threshold corresponding to the first cooking stage; and the time period of the second cooking stage is smaller than the time period of the first cooking stage.

[0036] For example, the second cooking stage can be one minute before the end of cooking, and the corresponding concentration threshold can be 10%. In the initial cooking phase (the first phase), volatile substances are rapidly released after the ingredients are heated, which easily produces high concentrations of oil smoke and steam. Therefore, a higher concentration threshold is set to avoid frequent fan startup and shutdown, while giving the system sufficient time to dynamically respond. As the cooking process progresses into the second phase, the tendency of the ingredients to release odors tends to stabilize or weaken, and the user is about to open the cooking chamber to remove the food. Excessive concentration pollutes the environment and affects the user experience. At this time, the concentration threshold is lowered and all fans are turned on simultaneously to prevent odor accumulation and improve the user experience.

[0037] In one embodiment, the cooking device 1 further includes: an image acquisition device for determining the food in the cooking layer.

[0038] For example, an image acquisition device can capture the color, shape, and state of food to identify its type, and then determine the food's smell based on the food type. Furthermore, by photographing and analyzing food placed inside a steam oven, the image acquisition device can automatically identify the ingredient type, placement, and cooking status, providing data support for subsequent temperature, humidity, wind speed, and exhaust strategies.

[0039] In one embodiment, the exhaust assembly 12 further includes a cooler 123 disposed in the exhaust passage 122 for liquefying the gas in the exhaust passage.

[0040] For example, in order to improve the environmental friendliness and safety of the steam oven during the exhaust process. If the fumes and steam generated during the cooking process are discharged directly, it will not only affect the air quality in the kitchen, but may also condense into oil stains in the external environment, polluting surrounding equipment and walls. By integrating a cooler in the exhaust duct, the gas can be cooled before it is discharged, so that the water vapor and grease components in it can be quickly cooled and converted into liquid, which is convenient for centralized collection and treatment, thereby reducing pollution to the environment. In addition, the cooler can also effectively reduce the exhaust temperature to prevent high-temperature gas from causing thermal damage to external components or causing safety hazards.

[0041] In one embodiment, the cooking device 1 further includes: an exhaust box 15, which is provided at the end of the exhaust passage and is used to collect the liquefied gas.

[0042] For example, in order to effectively treat pollutants such as oil smoke and steam generated during the cooking process and improve the environmental protection performance and ease of use of the equipment, after the cooler condenses the water vapor and oil components in the gas into liquid, these liquefied substances need to be collected in a special container to prevent them from overflowing and causing secondary pollution or clogging the exhaust system.

[0043] An embodiment of the present invention provides a cooking device comprising: a cooking chamber having at least two cooking layers; an exhaust assembly comprising fans and exhaust passages corresponding to the at least two cooking layers, respectively, for exhausting the cooking layers through the fans and exhaust passages corresponding to each cooking layer; an odor sensor for detecting odor information in the cooking chamber; and a controller for controlling the fans corresponding to the at least two cooking layers based on the odor information detected by the odor sensor. This embodiment of the present invention controls the fans corresponding to the multiple cooking layers based on the odor information, exhausting the cooking layers through the fans and exhaust passages corresponding to each cooking layer. This reduces odor concentration in the cooking chamber, prevents food odor transfer, and improves the user experience.

[0044] Reference Figure 4 , shows a flowchart of a cooking device control method provided by an embodiment of the present invention, the method may specifically include the following steps: Step 201, obtaining odor information of the cooking cavity detected by the odor sensor; For example, odor sensors can accurately detect the concentrations of various gases produced during the cooking process, including smoke, steam, and other volatile organic compounds. This not only helps users understand the cooking status but also provides data support for automatically adjusting device operation. By monitoring odor changes, the steam oven can intelligently adjust the exhaust system's operating intensity to promptly remove odors and harmful gases, prevent odor transfer between different foods, and ensure the original flavor of each layer of food. Odor sensors can also be used to assess cooking completeness, determining whether food has reached the ideal cooking state by identifying changes in the concentration of specific compounds, thereby providing intelligent cooking recommendations. Furthermore, odor sensors help monitor the cleanliness of the device's interior, detect residual food decomposition products, and prompt users to perform cleaning and maintenance. Odor sensors can be distributed to detect odor information in different locations of the cooking chamber. Multiple odor sensors can be distributed within the steam oven to better monitor the overall internal environment of the device.

[0045] Step 202: Control the fans corresponding to the at least two cooking layers respectively according to the odor information.

[0046] For example, in order to achieve more refined and intelligent exhaust management, by analyzing the concentration and type of odors generated during cooking on each layer, the controller can determine the exhaust requirements of different layers and match the most appropriate fan operating intensity and working mode for each layer. This on-demand control method can not only effectively prevent the problem of odor cross-contamination caused by odor diffusion between the upper and lower layers, but also improve exhaust efficiency and reduce energy waste. For example, when a large amount of oil smoke is generated by cooking on a certain layer, the controller can automatically increase the exhaust capacity of the fan on that layer, and appropriately reduce the wind speed on the layer with lighter odor, thereby improving energy efficiency and user experience while ensuring a clean cooking environment.

[0047] In one embodiment, the odor information includes odor concentration; controlling the fans corresponding to the at least two cooking layers respectively according to the odor information detected by the odor sensor includes: determining the current cooking stage, obtaining the concentration threshold corresponding to the current cooking stage; controlling the fans corresponding to the at least two cooking layers respectively according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage.

[0048] For example, in order to achieve more accurate and efficient exhaust management. During the multi-layer cooking process of the steam oven, there are significant differences in the types and concentrations of odors produced in different stages. For example, there is less odor in the preheating stage, while a large amount of oil smoke may be produced in the high-temperature heating stage. By identifying the current cooking stage, the controller can dynamically obtain the odor concentration threshold that matches the stage as a standard for judging whether it is necessary to start or adjust the fan operation. Subsequently, the controller compares the odor concentration detected by the odor sensor in real time with the corresponding threshold. If the odor concentration of a certain layer exceeds the set threshold, only the fan of that layer will be enhanced for exhaust treatment to avoid unnecessary overall high-power operation, thereby achieving the purpose of on-demand regulation, energy saving and noise reduction. In addition, the concentration processing data of each cooking layer in the historical cooking process can also be obtained; according to the concentration processing data of each cooking layer in the historical cooking process, the concentration threshold corresponding to each cooking stage can be adjusted, and the different frequencies of fan operation can also be determined according to different concentration values.

[0049] In one embodiment, the odor information includes the type of odor; and the fans corresponding to the at least two cooking layers are controlled respectively based on the odor information detected by the odor sensor, including: for each cooking layer, determining the food in the cooking layer; judging whether the type of odor in the cooking layer matches the food in the cooking layer; and if the type of odor in the cooking layer does not match the food in the cooking layer, controlling the fan of the cooking layer to operate.

[0050] For example, by analyzing the odor types detected by the odor sensors on each cooking layer and matching them with the type of food being cooked on that layer, it is possible to identify abnormal odors or odor cross-contamination. For example, if seafood is being steamed on a certain layer and the sensor detects a noticeable burnt odor, or if the sensor detects the odor of food from another layer, this indicates possible food burns or cross-contamination between layers. In this case, the controller will determine that the odor type on that layer does not match the food being cooked and will actively control the fan corresponding to that layer to start or increase exhaust to quickly remove the abnormal odor and prevent it from spreading and affecting the taste and quality of other foods.

[0051] In one embodiment, the controlling of the fans corresponding to the at least two cooking layers according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage includes: if the current cooking stage is the first cooking stage, and there is a cooking layer in the at least two cooking layers where the odor concentration reaches the concentration threshold corresponding to the first cooking stage, controlling the fans corresponding to the cooking layer where the odor concentration reaches the concentration threshold to operate until the odor concentration of the cooking layer is lower than the concentration threshold; the first cooking stage is the first time period after the start of cooking.

[0052] For example, when cooking on multiple layers at the same time, different layers may produce different odor concentrations due to different types of ingredients or heating states. When the odor concentration of a certain layer reaches the corresponding threshold in the first cooking stage, the controller will only start the exhaust of the fan on that layer, and continue to run until the odor concentration of that layer falls back to a safe range. This on-demand control strategy not only avoids the energy waste and noise interference caused by the synchronous operation of fans on all layers, but also effectively prevents the initial spread of oil smoke, reduces the risk of cross-flavoring, and ensures the independent flavor of food on each layer. For example, if the total cooking time is 50 minutes, the first 40 minutes can be set as the first cooking stage, and the corresponding concentration threshold can be 25%. When it exceeds 25%, the fan corresponding to the cooking with a concentration exceeding 25% is turned on to reduce the concentration.

[0053] In one embodiment, the fans corresponding to the at least two cooking layers are controlled separately according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage, and further includes: if the current cooking stage is the second cooking stage, when the odor concentration in the cooking cavity reaches the concentration threshold corresponding to the first cooking stage, the fans corresponding to the at least two cooking layers are controlled separately to operate until the odor concentration in the cooking cavity is lower than the concentration threshold; the second cooking stage is within the first time period before the end of cooking; the concentration threshold corresponding to the second cooking stage is less than the concentration threshold corresponding to the first cooking stage; and the time period of the second cooking stage is less than the time period of the first cooking stage.

[0054] For example, the second cooking stage can be one minute before the end of cooking, and the corresponding concentration threshold can be 10%. In the initial cooking phase (the first phase), volatile substances are rapidly released after the ingredients are heated, which easily produces high concentrations of oil smoke and steam. Therefore, a higher concentration threshold is set to avoid frequent fan startup and shutdown, while giving the system sufficient time to dynamically respond. As the cooking process progresses into the second phase, the tendency of the ingredients to release odors tends to stabilize or weaken, and the user is about to open the cooking chamber to remove the food. Excessive concentration pollutes the environment and affects the user experience. At this time, the concentration threshold is lowered and all fans are turned on simultaneously to prevent odor accumulation and improve the user experience.

[0055] An embodiment of the present invention provides a cooking method, comprising: obtaining odor information from a cooking chamber detected by an odor sensor, and controlling fans corresponding to at least two cooking layers based on the odor information. This embodiment of the present invention controls fans corresponding to multiple cooking layers based on the odor information, thereby exhausting the cooking layers through the fans and exhaust passages corresponding to each cooking layer. This reduces odor concentration in the cooking chamber, prevents food odor transfer, and improves the user experience.

[0056] It should be noted that for the sake of simplicity, the method embodiments are described as a series of actions. However, those skilled in the art should be aware that the embodiments of the present invention are not limited by the order of the actions described, because according to the embodiments of the present invention, certain steps can be performed in other orders or simultaneously. Secondly, those skilled in the art should also be aware that the embodiments described in this specification are all preferred embodiments, and the actions involved are not necessarily required by the embodiments of the present invention.

[0057] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0058] Those skilled in the art will appreciate that embodiments of the present invention may be provided as methods, apparatus, or computer program products. Thus, embodiments of the present invention may take the form of a fully hardware embodiment, a fully software embodiment, or an embodiment combining software and hardware. Furthermore, embodiments of the present invention may take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to magnetic disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0059] The embodiments of the present invention are described with reference to the flowcharts and / or block diagrams of the methods, terminal devices (systems), and computer program products according to the embodiments of the present invention. It should be understood that each process and / or block in the flowchart and / or block diagram, as well as the combination of the processes and / or blocks in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing terminal device to produce a machine, so that the instructions executed by the processor of the computer or other programmable data processing terminal device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 a process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0060] These computer program instructions may also be stored in a computer readable memory that can direct a computer or other programmable data processing terminal device to operate in a specific manner, so that the instructions stored in the computer readable memory produce a manufactured product including an instruction device, which implements the process Figure 1 a process or multiple processes and / or boxes Figure 1 The function specified in one or more boxes.

[0061] These computer program instructions can also be loaded onto a computer or other programmable data processing terminal device so that a series of operating steps are executed on the computer or other programmable terminal device to produce a computer-implemented process, thereby providing instructions for executing on the computer or other programmable terminal device to implement the process. Figure 1 a process or multiple processes and / or boxes Figure 1 A step that specifies a function in one or more boxes.

[0062] Although the preferred embodiments of the present invention have been described, those skilled in the art may make additional changes and modifications to these embodiments once they become aware of the basic creative concepts. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the embodiments of the present invention.

[0063] Finally, it should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or terminal device that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or terminal device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of additional identical elements in the process, method, article, or terminal device that includes the element.

[0064] The above is a detailed introduction to a cooking device control and a cooking device control method provided by the present invention. Specific examples are used herein to illustrate the principles and implementation methods of the present invention. The description of the above embodiments is only used to help understand the method of the present invention and its core idea. At the same time, for those skilled in the art, according to the ideas of the present invention, there will be changes in the specific implementation methods and application scopes. In summary, the content of this specification should not be understood as limiting the present invention.

Claims

1. A cooking device, characterized in that: include: a cooking cavity having at least two cooking layers; an exhaust assembly, comprising fans and exhaust passages corresponding to the at least two cooking layers, respectively, for exhausting the cooking layers through the fans and exhaust passages corresponding to each cooking layer; an odor sensor, configured to detect odor information from the cooking cavity; The controller is used to control the fans corresponding to the at least two cooking layers respectively according to the odor information detected by the odor sensor.

2. The cooking device according to claim 1, wherein The odor information includes odor concentration; The controller is used to determine the current cooking stage and obtain the concentration threshold corresponding to the current cooking stage; and control the fans corresponding to the at least two cooking layers respectively according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage.

3. The cooking device according to claim 1, wherein The odor information includes odor type; The controller is used to determine the food in each cooking layer and judge whether the type of odor in the cooking layer matches the food in the cooking layer; if the type of odor in the cooking layer does not match the food in the cooking layer, control the fan of the cooking layer to operate.

4. The cooking device according to claim 2, wherein: The controller is configured to, if the current cooking stage is the first cooking stage and there is a cooking layer in the at least two cooking layers where the odor concentration reaches a concentration threshold corresponding to the first cooking stage, control the fan corresponding to the cooking layer where the odor concentration reaches the concentration threshold to operate until the odor concentration in the cooking layer is lower than the concentration threshold; the first cooking stage is within the first time period after cooking starts.

5. The cooking device according to claim 4, characterized in that The controller is configured to, if the current cooking stage is the second cooking stage and the odor concentration in the cooking cavity reaches a concentration threshold corresponding to the first cooking stage, respectively control the fans corresponding to the at least two cooking layers to operate until the odor concentration in the cooking cavity is lower than the concentration threshold; the second cooking stage is within a second time period before the end of cooking; the concentration threshold corresponding to the second cooking stage is lower than the concentration threshold corresponding to the first cooking stage; and the time period of the second cooking stage is lower than the time period of the first cooking stage.

6. The cooking device according to claim 3, characterized in that The cooking device further comprises: The image acquisition device is used to determine the food in the cooking layer.

7. The cooking device according to claim 1, wherein The exhaust assembly further comprises: The cooler is arranged in the exhaust passage and is used to liquefy the gas in the exhaust passage.

8. The cooking device according to claim 7, characterized in that The cooking device further comprises: The exhaust box is arranged at the end of the exhaust channel and is used to collect the liquefied gas.

9. A cooking equipment control method, characterized in that: Applied to the cooking device according to any one of claims 1 to 8, the method comprises: acquiring odor information of the cooking cavity detected by the odor sensor; According to the odor information, the fans corresponding to the at least two cooking layers are controlled respectively.

10. The cooking equipment control method according to claim 9, characterized in that: The odor information includes odor concentration; and controlling the fans corresponding to the at least two cooking layers respectively according to the odor information detected by the odor sensor includes: Determine a current cooking stage, and obtain a concentration threshold corresponding to the current cooking stage; The fans corresponding to the at least two cooking layers are controlled respectively according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage.

11. The cooking equipment control method according to claim 9, characterized in that: The odor information includes the type of odor; and the controlling of the fans corresponding to the at least two cooking layers respectively according to the odor information detected by the odor sensor includes: For each cooking layer, determining the food in the cooking layer; determining whether the type of the odor in the cooking layer matches the food in the cooking layer; If the type of the smell in the cooking layer does not match the food in the cooking layer, the fan of the cooking layer is controlled to operate.

12. The cooking device control method according to claim 10, characterized in that: The controlling the fans corresponding to the at least two cooking layers respectively according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage includes: If the current cooking stage is the first cooking stage, and there is a cooking layer in the at least two cooking layers whose odor concentration reaches the concentration threshold corresponding to the first cooking stage, the fan corresponding to the cooking layer whose odor concentration reaches the concentration threshold is controlled to operate until the odor concentration of the cooking layer is lower than the concentration threshold; the first cooking stage is the first time period after cooking starts.

13. The cooking device control method according to claim 12, wherein: The controlling of the fans corresponding to the at least two cooking layers according to the odor concentration detected by the odor sensor and the concentration threshold corresponding to the current cooking stage further includes: If the current cooking stage is the second cooking stage, when the odor concentration in the cooking cavity reaches the concentration threshold corresponding to the first cooking stage, the fans corresponding to the at least two cooking layers are respectively controlled to operate until the odor concentration in the cooking cavity is lower than the concentration threshold; the second cooking stage is within the first time period before the end of cooking; the concentration threshold corresponding to the second cooking stage is smaller than the concentration threshold corresponding to the first cooking stage; and the time period of the second cooking stage is smaller than the time period of the first cooking stage.

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