A cooking apparatus and a cooking apparatus control method

Abstract

The embodiment of the present application provides a cooking device and a cooking device control method. The cooking device comprises: a cooking cavity having at least two cooking layers; an exhaust assembly comprising a fan and an exhaust passage corresponding to each of the at least two cooking layers, for performing exhaust treatment on the cooking layers through the fan and the exhaust passage corresponding to each of the cooking layers; an odor sensor for detecting odor information of the cooking cavity; and a controller for controlling the fan corresponding to each of the at least two cooking layers according to the odor information detected by the odor sensor. According to the embodiment of the present application, the fan corresponding to each of the cooking layers is controlled according to the odor information, so as to perform exhaust treatment on the cooking layers through the fan and the exhaust passage corresponding to each of the cooking layers, thereby reducing the odor concentration in the cooking cavity and avoiding food odor mixing, and improving the user experience.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of household equipment, in particular to a cooking device and a cooking device control method. BACKGROUND

[0002] With the development of science and technology, the function integration of the cooking appliance is also higher and higher. The steam oven also has the function of cooking different foods at different positions in the steam oven at the same time, which saves the kitchen space and also saves the user's time. However, the current multi-cooking in one cavity increases the odor concentration in the cooking process, and the steam oven door gap will overflow the food cooking odor, affecting the environmental health of the space, and simply relying on the physical isolation of the baking tray, the upper and lower layers are easy to smell, which seriously affects the food cooking taste effect. SUMMARY

[0003] In view of the above problems, the present application is proposed to provide a cooking device and a corresponding cooking device control method which can overcome the above problems or at least partially solve the above problems.

[0004] According to a first aspect of the present application, a cooking device is provided, which comprises:

[0005] a cooking cavity having at least two cooking layers;

[0006] an exhaust assembly comprising a fan and an exhaust passage corresponding to each of the at least two cooking layers, for performing exhaust treatment on each cooking layer through the fan and the exhaust passage corresponding to the cooking layer;

[0007] an odor sensor for detecting odor information of the cooking cavity;

[0008] a controller for controlling the fan corresponding to each of the at least two cooking layers according to the odor information detected by the odor sensor.

[0009] Optionally, the odor information includes odor concentration.

[0010] The controller is configured to determine a current cooking stage, obtain a concentration threshold corresponding to the current cooking stage, and control the fan corresponding to each of 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.

[0011] Optionally, the odor information includes odor species.

[0012] The controller is configured to determine, for each cooking layer, whether the odor type in the cooking layer matches the food in the cooking layer, and control the fan of the cooking layer to operate if the odor type in the cooking layer does not match the food in the cooking layer.

[0013] Optionally, the controller is configured to, if the current cooking stage is a first cooking stage, control the fan corresponding to the cooking layer with the odor concentration reaching a concentration threshold corresponding to the first cooking stage to operate until the odor concentration of the cooking layer is lower than the concentration threshold, in the case that the odor concentration of the cooking layer reaches the concentration threshold among the at least two cooking layers.

[0014] Optionally, the controller is configured to, if the current cooking stage is a second cooking stage, control the fan corresponding to the at least two cooking layers to operate respectively until the odor concentration of the cooking cavity is lower than the concentration threshold, in the case that the odor concentration of the cooking cavity reaches the concentration threshold corresponding to the first cooking stage; 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 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.

[0015] Optionally, the cooking device further comprises:

[0016] An image acquisition device is configured to determine the food in the cooking layer.

[0017] Optionally, the exhaust assembly further comprises:

[0018] A cooler is arranged in the exhaust passage and configured to liquefy the gas in the exhaust passage.

[0019] Optionally, the cooking device further comprises:

[0020] An exhaust box is arranged at the end of the exhaust passage and configured to collect the liquefied gas.

[0021] According to a second aspect of the present application, a cooking device control method is provided, which is applied to the cooking device according to any one of the above aspects, and the method comprises:

[0022] Obtaining the odor information of the cooking cavity detected by the odor sensor;

[0023] According to the odor information, the fan corresponding to the at least two cooking layers is controlled respectively.

[0024] Optionally, the smell information includes smell concentration; and the controlling the fans corresponding to the at least two cooking layers respectively according to the smell information detected by the smell sensor includes:

[0025] determining a current cooking stage, and obtaining a concentration threshold corresponding to the current cooking stage;

[0026] controlling the fans corresponding to the at least two cooking layers respectively according to the smell concentration detected by the smell sensor and the concentration threshold corresponding to the current cooking stage.

[0027] Optionally, the smell information includes smell type; and the controlling the fans corresponding to the at least two cooking layers respectively according to the smell information detected by the smell sensor includes:

[0028] for each cooking layer, determining food in the cooking layer;

[0029] judging whether the smell type in the cooking layer matches the food in the cooking layer;

[0030] if the smell type in the cooking layer does not match the food in the cooking layer, controlling the fan of the cooking layer to operate.

[0031] Optionally, the controlling the fans corresponding to the at least two cooking layers respectively according to the smell concentration detected by the smell sensor and the concentration threshold corresponding to the current cooking stage includes:

[0032] if the current cooking stage is a first cooking stage, in a case where the smell concentration of the at least two cooking layers reaches the concentration threshold corresponding to the first cooking stage, controlling the fan corresponding to the cooking layer with the smell concentration reaching the concentration threshold to operate until the smell concentration of the cooking layer is lower than the concentration threshold; the first cooking stage is within a first time period after cooking starts.

[0033] Optionally, the controlling the fans corresponding to the at least two cooking layers respectively according to the smell concentration detected by the smell sensor and the concentration threshold corresponding to the current cooking stage further includes:

[0034] if the current cooking stage is a second cooking stage, in a case where the smell concentration of the cooking cavity reaches the concentration threshold corresponding to the first cooking stage, controlling the fans corresponding to the at least two cooking layers to operate respectively until the smell concentration of the cooking cavity is lower than the concentration threshold; the second cooking stage is within a first time period before cooking ends; 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.

[0035] The technical scheme provided by the embodiment of the present application can have the following beneficial effects:

[0036] The embodiment of the present application provides a cooking device, which comprises: a cooking cavity having at least two cooking layers; an exhaust assembly comprising a fan and an exhaust channel corresponding to each of the at least two cooking layers, for performing exhaust treatment on the cooking layers through the fan and the exhaust channel corresponding to each of the cooking layers; an odor sensor for detecting odor information of the cooking cavity; and a controller for controlling the fan corresponding to each of the at least two cooking layers according to the odor information detected by the odor sensor. According to the embodiment of the present application, the fan corresponding to each of the cooking layers is controlled according to the odor information, so as to perform exhaust treatment on the cooking layers through the fan and the exhaust channel corresponding to each of the cooking layers, thereby reducing the odor concentration in the cooking cavity and avoiding food odor transfer, and improving user experience. BRIEF DESCRIPTION OF DRAWINGS

[0037] Figure 1 is a structural block diagram of a cooking device provided by the embodiment of the present application;

[0038] Figure 2 is a structural schematic diagram of a cooking device provided by the embodiment of the present application;

[0039] Figure 3 is a structural schematic diagram of another cooking device provided by the embodiment of the present application;

[0040] Figure 4 is a step flow chart of an embodiment of a cooking device control method provided by the embodiment of the present application. DETAILED DESCRIPTION

[0041] In order to make the above-mentioned objects, features and advantages of the present application more apparent and easy to understand, the present application will be further described in detail below with reference to the drawings and specific embodiments.

[0042] One of the core ideas of the embodiment of the present application is to control the fan corresponding to each of the cooking layers according to the odor information, so as to perform exhaust treatment on the cooking layers through the fan and the exhaust channel corresponding to each of the cooking layers, thereby reducing the odor concentration in the cooking cavity and avoiding food odor transfer, and improving user experience.

[0043] Reference Figure 1 Fig. 1 shows a structural block diagram of a cooking device provided by the embodiment of the present application.

[0044] The cooking device 1 comprises: a cooking cavity 11 having at least two cooking layers;

[0045] For example, the cooking device 1 can be a steam oven, and by arranging multiple cooking layers, a user can cook multiple different foods at the same time.

[0046] As Figure 2 and Figure 3 shown, Figure 2 is a front view of the cooking device, Figure 3 is a schematic view of the exhaust treatment structure of the back of the cooking device. The steam oven can have two cooking layers in the cooking cavity, which can be a first cooking layer 111 and a second cooking layer 112. The steam oven can include a first fan 1211 and a second fan 1212, and the first fan 1211 can correspond to a first fan inlet 1213, and the second fan 1212 can correspond to a second fan inlet 1214. The first fan 1211 and the first fan inlet 1213 are arranged in the first cooking layer 111, and the second fan 1212 and the second fan inlet 1214 are arranged in the second cooking layer 112. The first fan 1211 and the second fan 1212 suck gas into the exhaust passage 122, and after the gas is sucked in, the gas is liquefied by the cooler 123 in the exhaust passage 122, and then the liquefied gas is collected in the exhaust box 15, wherein the first fan 1211, the second fan 1212, the exhaust passage 122 and the exhaust box 15 can be embedded in the inner wall of the steam oven. Each cooking layer is provided with a baking tray to hold different things, and each layer has a fan and a fan inlet to absorb odors. In addition, the steam oven can also include a display screen, a waste water tank and a clean water tank to improve user experience. The display screen makes the operation more intuitive and convenient, and the user can easily set the cooking mode, view the cooking process or adjust the parameters. The clean water tank can provide a clean water source for the steaming process, ensuring that the steam is pure, avoiding the influence of scale on the heating element, and helping to maintain the original flavor of the food. The waste water tank can be used to collect the condensed water produced during the steaming process and the excess water separated from the food, making it easy to clean and maintaining the dry and sanitary environment inside, preventing the growth of bacteria.

[0047] The exhaust assembly 12 includes a fan 121 and an exhaust passage 122 corresponding to the at least two cooking layers, respectively, for exhaust treatment of the cooking layers through the fan 121 and the exhaust passage 122 corresponding to each cooking layer;

[0048] Exemplarily, the fan 121 generates negative pressure by high-speed rotating impeller, and sucks the oil fume, steam and odor generated in each layer of the cooking cavity, and orderly discharges through the respective corresponding exhaust passage 122. By independently discharging each cooking layer, the odor generated during cooking can be effectively controlled from spreading. And by setting a fan in each layer, the corresponding cooking layer can be precisely processed, preventing odor cross contamination between different layers and reducing the problem of odor mixing. In addition, the fan 121 can be made of stainless steel or aluminum alloy, which has good heat resistance, corrosion resistance and structural strength, and can stably operate in high temperature and high humidity conditions; the exhaust passage 122 can be made of stainless steel or galvanized steel plate, which has excellent corrosion resistance and fireproof performance, and can effectively resist oil fume erosion and ensure long-term stability.

[0049] The odor sensor 13 is configured to detect odor information of the cooking cavity.

[0050] Exemplarily, the odor sensor 13 can accurately detect the concentration of various gases generated during cooking, including oil fume, steam and other volatile organic compounds, which not only helps users understand the cooking status, but also provides data support for automatic adjustment of equipment operation. By monitoring the change of odor, the steaming oven can intelligently adjust the working strength of the exhaust system, timely remove odor and harmful gas, prevent odor mixing between different foods, and ensure the original flavor of each layer of food. The odor sensor 13 can also be used to evaluate the cooking completion, judge whether the food reaches the ideal cooking state by identifying the concentration change of specific compounds, so as to realize intelligent cooking suggestion. In addition, the odor sensor 13 also helps to monitor the cleanliness inside the equipment, detects the decomposition products of residual food, and prompts the user to clean and maintain. The odor sensor can be distributedly arranged to detect the odor information at different positions of the cooking cavity. A plurality of odor sensors 13 can be distributedly arranged in the steaming oven to better monitor the overall environment inside the equipment.

[0051] The controller 14 is configured to control the fan 121 corresponding to each of the at least two cooking layers according to the odor information detected by the odor sensor 13.

[0052] Exemplarily, in order to realize more refined and intelligent exhaust management, by analyzing the odor concentration and type generated during the cooking process of each layer, the controller 14 can judge the exhaust demand of different levels and match the most suitable fan running strength and working mode for each layer. This on-demand control method not only effectively prevents the odor mixing problem between upper and lower layers due to odor spreading, but also improves the exhaust efficiency and reduces energy waste. For example, when a large amount of oil fume is generated during cooking in a layer, the controller 14 can automatically enhance the exhaust capacity of the fan in that layer, while the fan speed in the layer with lighter odor is appropriately reduced, so as to ensure the cleanliness of the cooking environment while improving energy efficiency and user experience.

[0053] In an embodiment, the smell information includes smell concentration; the controller 14 is configured to determine a current cooking stage, acquire a concentration threshold corresponding to the current cooking stage, and control the fan 121 corresponding to each of the at least two cooking layers according to the smell concentration detected by the smell sensor and the concentration threshold corresponding to the current cooking stage.

[0054] For example, in order to achieve more accurate and efficient exhaust management, the smell types and concentrations generated in different stages of multi-layer cooking of the steam oven are significantly different. For example, there is less smell in the preheating stage, and a large amount of oil fume may be generated in the high-temperature heating stage. By identifying the current cooking stage, the controller can dynamically acquire the smell concentration threshold matched with the stage as a standard for judging whether the fan needs to be started or adjusted. Then, the controller 14 compares the smell concentration detected by the smell sensor in real time with the corresponding threshold. If the smell concentration of a layer exceeds the set threshold, only the fan 121 of the 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.

[0055] In addition, the controller can also acquire concentration processing data of each cooking layer in the historical cooking process, and adjust the concentration threshold corresponding to each cooking stage according to the concentration processing data of each cooking layer in the historical cooking process. The controller can also determine different frequencies of fan operation according to different concentration values.

[0056] In an embodiment, the smell information includes smell type; the controller 14 is configured to determine the food in each cooking layer, judge whether the smell type in the cooking layer matches the food in the cooking layer, and control the fan 121 of the cooking layer to operate if the smell type in the cooking layer does not match the food in the cooking layer.

[0057] For example, by analyzing the smell type detected by the smell sensor 13 in each cooking layer and matching the food type cooked in the layer, it can be identified whether there is an abnormal smell or cross smell phenomenon. For example, if a layer is steaming seafood, and the sensor detects a significant burnt smell, or the sensor detects the smell of food in other layers, it indicates that there may be a food burning or cross-layer smell pollution situation. At this time, the controller 14 determines that the smell type of the layer does not match the current cooking food, and actively controls the fan 121 corresponding to the layer to start or enhance exhaust to quickly remove abnormal smell and prevent it from spreading to affect the taste and quality of other food.

[0058] In an embodiment, the controller 14 is configured to, if the current cooking stage is a first cooking stage, control the fan 121 corresponding to the cooking layer with the smell concentration reaching a concentration threshold corresponding to the first cooking stage to operate until the smell concentration of the cooking layer is below the concentration threshold, in a case that there is a cooking layer with the smell concentration reaching the concentration threshold in the at least two cooking layers.

[0059] For example, in the case of multi-layer simultaneous cooking, different layers can have different smell concentrations due to different food types or heating states. When the smell concentration of a layer reaches a corresponding threshold in the first cooking stage, the controller will only start the exhaust fan 121 of this layer, and continue to operate until the smell concentration of this layer falls within a safe range. This on-demand control strategy not only avoids energy waste and noise interference caused by simultaneous operation of all-layer fans, but also effectively prevents the spread of initial oil fume and reduces the risk of cross-smell, ensuring the independent flavor of each layer of food. For example, the total cooking time is 50 minutes, and the first 40 minutes can be set as the first cooking stage, and the corresponding concentration threshold can be 25%. When the concentration exceeds 25%, the fan corresponding to the cooking layer with a concentration exceeding 25% is started to reduce the concentration.

[0060] In an embodiment, the controller 14 is configured to, if the current cooking stage is a second cooking stage, control the fan 121 corresponding to the cooking layer with the smell concentration reaching a concentration threshold corresponding to the first cooking stage to operate until the smell concentration of the cooking layer is below the concentration threshold, in a case that there is a cooking layer with the smell concentration reaching the concentration threshold in the at least two cooking layers.

[0061] For example, the second cooking stage can be 1 minute before the end of cooking, and the corresponding concentration threshold can be 10%. In the initial cooking stage (first stage), volatile substances are rapidly released after the food is heated, which is easy to produce high concentration of oil fume and steam, so a higher concentration threshold is set to avoid frequent start and stop of the fan, and at the same time to give the system enough time for dynamic response. As the cooking process progresses into the second stage, the tendency of food to release smell tends to be stable or weakened, and the user is about to open the cooking cavity and take out the food. At this time, reducing the concentration threshold and simultaneously opening all the fans can avoid the accumulation of odors and improve the user experience.

[0062] In an embodiment, the cooking device 1 further comprises an image acquisition device configured to determine the food in the cooking layer.

[0063] For example, the image acquisition device is used to acquire the color, shape and state of the food, and the food category to which the food belongs is determined, and then the smell of the food can be determined according to the food category. In addition, the image acquisition device is used to take pictures and analyze the food placed in the steaming oven, and the type, placement position and cooking state of the food are automatically recognized, thereby providing data support for the subsequent temperature, humidity, wind speed and exhaust strategy.

[0064] In an embodiment, the exhaust assembly 12 further comprises a cooler 123 arranged in the exhaust channel 122, for liquefying the gas in the exhaust channel.

[0065] For example, in order to improve the environmental protection and safety of the steaming oven during the exhaust process. The oil fume and steam generated during cooking will directly affect the air quality in the kitchen, and may also condense into oil stains in the external environment, polluting the surrounding equipment and walls. By integrating a cooler in the exhaust channel, the gas can be cooled before being discharged, causing the water vapor and oil components in the gas to rapidly cool and change into a liquid state, facilitating centralized collection and processing, thereby reducing pollution to the environment. In addition, the cooler can effectively reduce the exhaust temperature, avoiding heat damage to external components or causing safety hazards.

[0066] In an embodiment, the cooking device 1 further comprises a waste gas box 15 arranged at the end of the exhaust channel, for collecting the liquefied gas.

[0067] For example, in order to effectively treat the pollutants such as oil fume and steam generated during cooking, and improve the environmental performance and use convenience of the device, after the cooler condenses the water vapor and oil components in the gas into a liquid state, these liquefied substances need to be collected in a special container to prevent secondary pollution or blockage of the exhaust system.

[0068] The embodiment of the present application provides a cooking device, which comprises: a cooking cavity having at least two cooking layers; an exhaust assembly comprising a fan and an exhaust channel corresponding to each of the at least two cooking layers, for performing exhaust treatment on each cooking layer through the fan and the exhaust channel corresponding to the cooking layer; an odor sensor for detecting odor information of the cooking cavity; and a controller for controlling the fan corresponding to each of the at least two cooking layers according to the odor information detected by the odor sensor. According to the embodiment of the present application, the fan corresponding to each of the at least two cooking layers is controlled according to the odor information, so as to perform exhaust treatment on each cooking layer through the fan and the exhaust channel corresponding to the cooking layer, thereby reducing the odor concentration in the cooking cavity and avoiding food odor, and improving the user experience.

[0069] Referring to Figure 4 , a step flowchart of a cooking device control method provided by the embodiment of the present application is shown, and the method can specifically include the following steps:

[0070] In step 201, the odor information of the cooking cavity detected by the odor sensor is obtained.

[0071] For example, the odor sensor can accurately detect the concentration of various gases generated during cooking, including oil fumes, steam, and other volatile organic compounds, which not only helps users understand the cooking status, but also provides data support for automatic adjustment of equipment operation. By monitoring the changes in odor, the steaming oven can intelligently adjust the working intensity of the exhaust system to timely remove odors and harmful gases, prevent cross-contamination between different foods, and ensure the original flavor of each layer of food. The odor sensor can also be used to evaluate the cooking completion, by identifying the concentration changes of specific compounds to determine whether the food has reached the ideal cooking state, thereby realizing intelligent cooking suggestions. In addition, the odor sensor also helps to monitor the cleanliness inside the equipment, detects residual food decomposition products, and prompts the user to clean and maintain. The odor sensor can be distributed to detect the odor information at different positions of the cooking cavity. Multiple odor sensors can be distributed in the steaming oven to better monitor the overall environment inside the equipment.

[0072] In step 202, the fans corresponding to the at least two cooking layers are controlled respectively according to the odor information.

[0073] For example, to achieve more refined and intelligent exhaust management, by analyzing the odor concentration and type generated during the cooking process of each layer, the controller can determine the exhaust requirements of different levels and match the most suitable fan operating intensity and working mode for each layer. This on-demand control method not only effectively prevents cross-contamination between upper and lower layers due to odor diffusion, but also improves exhaust efficiency and reduces energy waste. For example, when a layer generates a large amount of oil fumes during cooking, the controller can automatically increase the exhaust capacity of the fan in that layer, while the fan speed in the layer with lighter odor is appropriately reduced, thereby ensuring a clean cooking environment while improving energy efficiency and user experience.

[0074] In one embodiment, the odor information includes odor concentration; and the controlling the fans corresponding to the at least two cooking layers respectively according to the odor information detected by the odor sensor includes: determining a current cooking stage, obtaining a concentration threshold value corresponding to the current cooking stage; and 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 value corresponding to the current cooking stage.

[0075] For example, in order to achieve more accurate and efficient exhaust management, the types and concentrations of odors generated during different stages of multi-layer cooking in a steam oven are significantly different. For example, there is less odor during the preheating stage, while a large amount of oil fume may be generated during the high-temperature heating stage. By identifying the current cooking stage, the controller can dynamically obtain the odor concentration threshold value matched with the stage as the standard for determining whether to start or adjust the operation of the fan. Then, the controller compares the odor concentration detected by the odor sensor in real time with the corresponding threshold value. If the odor concentration of a layer exceeds the set threshold value, only the fan of the 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. In addition, historical concentration processing data of each cooking layer in the historical cooking process can be obtained. The concentration threshold value corresponding to each cooking stage can be adjusted according to the historical concentration processing data of each cooking layer in the historical cooking process. The different frequencies of fan operation can be determined according to different concentration values.

[0076] In an embodiment, the odor information includes an odor type; and the controlling, according to the odor information detected by the odor sensor, the fans corresponding to the at least two cooking layers respectively, includes: for each cooking layer, determining food in the cooking layer; judging whether the odor type in the cooking layer matches the food in the cooking layer; and if the odor type in the cooking layer does not match the food in the cooking layer, controlling the fan of the cooking layer to operate.

[0077] For example, by analyzing the odor type detected by the odor sensor in each cooking layer and matching the food type cooked in the layer, it can be identified whether there is an abnormal odor or cross-odor phenomenon. For example, if a layer is steaming seafood, and the sensor detects a significant burnt odor, or the sensor detects the smell of food in other layers, it indicates that there may be a case of food burning or cross-odor pollution between upper and lower layers. At this time, the controller will determine that the odor type of the layer does not match the current cooking food, and actively control the fan corresponding to the layer to start or enhance exhaust to quickly remove the abnormal odor and prevent it from spreading to affect the taste and quality of other foods.

[0078] In an embodiment, the controlling, according to the odor concentration detected by the odor sensor and the concentration threshold value corresponding to the current cooking stage, the fans corresponding to the at least two cooking layers respectively, includes: if the current cooking stage is a first cooking stage, in the case that there is a cooking layer in the at least two cooking layers in which the odor concentration reaches the concentration threshold value corresponding to the first cooking stage, controlling the fan corresponding to the cooking layer in which the odor concentration reaches the concentration threshold value to operate until the odor concentration of the cooking layer is lower than the concentration threshold value; and the first cooking stage is a first time period after cooking starts.

[0079] For example, in the case of multi-layer simultaneous cooking, different layers can have different odor concentrations due to different food types or heating states. When the odor concentration of a certain layer reaches the corresponding threshold value in the first cooking stage, the controller will only start the exhaust fan for that layer, and continue to run until the odor concentration of that layer falls within a safe range. This on-demand control strategy not only avoids energy waste and noise interference caused by simultaneous operation of all-layer fans, but also effectively prevents the spread of initial oil fume and reduces the risk of cross-smell, ensuring the independent flavor of each layer of food. For example, 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 the concentration exceeds 25%, the fan corresponding to the cooking with a concentration exceeding 25% is started to reduce the concentration.

[0080] In an embodiment, the control 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 comprises: if the current cooking stage is the second cooking stage, controlling the fans corresponding to the at least two cooking layers to run respectively until the odor concentration of the cooking cavity is lower than the concentration threshold, in the case that the odor concentration of the cooking cavity reaches the concentration threshold corresponding to the first cooking stage; the second cooking stage is 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.

[0081] For example, the second cooking stage can be 1 minute before the end of cooking, and the corresponding concentration threshold can be 10%. In the initial cooking stage (first stage), volatile substances are rapidly released after the food is heated, which is easy to produce high concentration of oil fume and steam, so a higher concentration threshold is set to avoid frequent start and stop of the fan, and at the same time to give the system enough time for dynamic response. As the cooking process advances to the second stage, the tendency of food to release odor tends to be stable or weaken, and the user is about to open the cooking cavity to take out the food. At this time, reducing the concentration threshold and simultaneously opening all the fans can avoid the accumulation of odors and improve the user experience.

[0082] The embodiment of the present application provides a cooking method, which comprises: obtaining the odor information of the cooking cavity detected by the odor sensor, and controlling the fans corresponding to the at least two cooking layers respectively according to the odor information. The embodiment of the present application controls the fans corresponding to the multiple cooking layers according to the odor information, so as to perform exhaust treatment on the cooking layer through the fan and the exhaust channel corresponding to each cooking layer, thereby reducing the odor concentration in the cooking cavity and avoiding food cross-smell, and improving the user experience.

[0083] It should be noted that as to method embodiments, that the steps as described are merely provided as examples and that the embodiments do not have to be implemented in the order as described. In other words, each sequence / step / operation of the embodiments can be performed in an order different than as described.

[0084] Each of the embodiments described in the specification are intended to address a different aspect of the problem that is addressed by the embodiments. Thus, any one embodiment can address one or more of the difficulties in the art without necessarily addressing all the difficulties in the art. The embodiments described in the specification are intended to be independent of one another and can be combined in any manner.

[0085] Those skilled in the art will appreciate that embodiments of the present embodiments can be readily used as a basis for the designing or modifying other structures by one of ordinary skill in the art, who will be well-equipped to design and enable other structures and processes utilizing knowledge of the present embodiments. Those skilled in the art will further appreciate that embodiments of the present embodiments can be readily combined with other embodiments of the present embodiments.

[0086] Embodiments of the present embodiments are described herein with reference to flowchart illustrations and / or block diagrams of methods, terminal devices (systems), and computer program products according to embodiments of the present embodiments. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general purpose computer, special purpose computer, embedded processing unit, or other programmable data processing terminal equipment to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing terminal equipment, create means for implementing the functions specified in the flowchart illustrations and / or block diagrams. Figure 1 one or more functions specified in the flowchart illustrations and / or block diagrams. Figure 1 means for carrying out each of the one or more functions specified in the flowchart illustrations and / or block diagrams.

[0087] These computer program instructions can also be stored in a computer-readable memory that can direct a computer or other programmable data processing terminal equipment to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instructions which implement the flowchart illustrations and / or block diagrams. Figure 1 one or more functions specified in the flowchart illustrations and / or block diagrams. Figure 1 means for carrying out each of the one or more functions specified in the flowchart illustrations and / or block diagrams.

[0088] These computer program instructions can also be loaded into a computer or other programmable data processing terminal device, so that a series of operational steps are performed on the computer or other programmable terminal device to generate a computer-implemented process, so that the instructions executed on the computer or other programmable terminal device provide a process for implementing the functions specified in the flowchart block(s) Figure 1 one or more flowcharts and / or blocks Figure 1 one or more flowcharts and / or blocks

[0089] Although the preferred embodiments of the present application have been described, those skilled in the art will be able to make additional changes and modifications to these embodiments once they grasp the basic inventive concepts. Therefore, the appended claims are intended to cover all changes and modifications that fall within the scope of the embodiments of the present application.

[0090] Finally, it should be noted that the relational terms herein, such as first and second, and the like, are used solely to distinguish one from another entity or action, without necessarily requiring or implying any such actual relationship or order between such entities or actions. Moreover, the terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but can include other elements not expressly listed or inherent to such process, method, article, or apparatus. An element proceeded by "comprises... a" does not, without more constraints, exclude the existence of additional identical elements in the process, method, article, or apparatus that comprises the element.

[0091] The above provides a cooking device control and a cooking device control method, and the principles and implementation manners of the present application are described by applying specific examples. The above description of the embodiments is only used to help understand the method of the present application and its core idea; meanwhile, for those skilled in the art, according to the idea of the present application, the specific implementation manners and application ranges will have changes, and the above description should not be understood as a limitation of the present application.

Claims

1. A cooking apparatus, characterized by, The cooking device comprises: a cooking cavity having at least two cooking layers; an exhaust assembly comprising a fan and an exhaust passage corresponding to each of the at least two cooking layers, for performing exhaust treatment on each of the cooking layers through the fan and the exhaust passage corresponding to the cooking layer; the fan is provided with a fan air inlet, and the fan air inlet is arranged on the cooking layer corresponding to the fan; an odor sensor for detecting odor information of the cooking cavity; the odor information comprises odor concentration and odor type; a controller for determining a current cooking stage, obtaining a concentration threshold corresponding to the current cooking stage; if the current cooking stage is a first cooking stage, in the case that 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 controller controls the fan corresponding to the cooking layer whose 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 within a first time period after the start of cooking; if the current cooking stage is a second cooking stage, in the case that the odor concentration of the cooking cavity reaches a concentration threshold corresponding to the second cooking stage, the controller controls the fans corresponding to the at least two cooking layers to operate respectively until the odor concentration of 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 smaller than the concentration threshold corresponding to the first cooking stage; the time period of the second cooking stage is smaller than the time period of the first cooking stage; and / or, for each cooking layer, determining the food in the cooking layer, judging whether the odor type in the cooking layer matches the food in the cooking layer; if the odor type in the cooking layer does not match the food in the cooking layer, the controller controls the fan of the cooking layer to operate.

2. The cooking apparatus according to claim 1, characterized in that, The cooking device further comprises: an image acquisition device for determining the food in the cooking layer.

3. The cooking apparatus according to claim 1, characterized in that, The exhaust assembly further comprises: a cooler arranged in the exhaust passage for liquefying the gas in the exhaust passage.

4. The cooking apparatus according to claim 3, characterized in that, The cooking device further comprises: a waste gas box arranged at the end of the exhaust passage for collecting the liquefied gas.

5. A cooking apparatus control method characterized by, The method applied to the cooking device of any one of claims 1-4, the method comprises: obtaining the odor information of the cooking cavity detected by the odor sensor; the odor information comprises odor concentration and odor type; controlling the fans corresponding to the at least two cooking layers according to the odor information; controlling the fans corresponding to the at least two cooking layers according to the odor information detected by the odor sensor, comprising: determining a current cooking stage, obtaining a concentration threshold corresponding to the current cooking stage; controlling 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; controlling the fans corresponding to the at least two cooking layers according to the odor information detected by the odor sensor, comprising: for each cooking layer, determining the food in the cooking layer; determining whether the smell type in the cooking layer matches the food in the cooking layer; if the smell type in the cooking layer does not match the food in the cooking layer, controlling the fan of the cooking layer to operate; The control of the fan corresponding to each of the at least two cooking layers according to the smell concentration detected by the smell sensor and the concentration threshold corresponding to the current cooking stage includes: If the current cooking stage is the first cooking stage, in the case that there is a cooking layer in the at least two cooking layers, the smell concentration of which reaches the concentration threshold corresponding to the first cooking stage, the fan corresponding to the cooking layer whose smell concentration reaches the concentration threshold is controlled to operate until the smell concentration of the cooking layer is lower than the concentration threshold; the first cooking stage is within the first time period after cooking starts; If the current cooking stage is the second cooking stage, in the case that the smell concentration of the cooking cavity reaches the concentration threshold corresponding to the first cooking stage, the fan corresponding to each of the at least two cooking layers is controlled to operate until the smell concentration of the cooking cavity is lower than the concentration threshold; the second cooking stage is within the first time period before cooking ends; the concentration threshold corresponding to the second cooking stage is less than the concentration threshold corresponding to the first cooking stage; the time period of the second cooking stage is less than the time period of the first cooking stage.

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