Cooking control method of steaming and baking micro all-in-one machine, steaming and baking micro all-in-one machine and storage medium
Through the camera system and the movement mechanism combined with the food probe, the temperature and humidity of the food in the steamed and roasted micro machine are detected in real time, and the power of the magnetron and heating tubes and the water injection volume of the food probes are dynamically adjusted, which solves the problem of poor cooking effects in the existing technology and achieves better cooking effects.
Patent Information
- Application Number
- CN202510667053.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-22
- Publication Date
- 2025-08-15
AI Technical Summary
The existing steaming and roasting micro-all-in-one machine lacks the ability to detect the internal temperature and humidity of food in real time, resulting in poor cooking results.
The camera system is used to determine the food position, combine the movement mechanism and the food probe to detect the temperature and humidity of the target food in real time, and dynamic adjustment of cooking parameters is achieved by controlling the power of the magnetron and heating tubes and the water injection volume of the food probe.
It achieves better cooking effects for food, and dynamically adjusts cooking parameters to ensure that the temperature and humidity of the food at different parts and depths reaches its best state.
Smart Images
Figure CN120477567A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the field of home appliances, and in particular to a cooking control method for a steam-bake micro-in-one machine, a steam-bake micro-in-one machine, and a storage medium. Background Art
[0002] As people's needs for kitchen appliances become more diverse, cooking appliances with only a steamer or oven function can no longer meet their current needs. As a kitchen appliance that combines steamer, oven, and microwave functions, the all-in-one steamer and oven has emerged.
[0003] Current all-in-one steam and oven machines usually do not have food probes, and cannot detect the temperature and humidity inside the food in real time during the cooking process. Inserting a food probe before cooking can only detect the temperature and humidity at one point inside the food, and cannot detect the temperature and humidity at different depths of the food, nor can it adjust the cooking parameters according to the temperature and humidity. Therefore, the cooking effect is poor. Summary of the Invention
[0004] Based on this, it is necessary to provide a cooking control method for a steam-bake micro-in-one machine, a steam-bake micro-in-one machine and a storage medium to address the above technical problems.
[0005] In a first aspect, an embodiment of the present application provides a cooking control method for a steam-bake micro-machine, wherein the steam-bake micro-machine includes a cavity and a plurality of magnetrons, a heating tube, a motion mechanism, a food probe, and a camera system disposed in the cavity. The food probe is disposed in the motion mechanism and is used to detect the temperature and humidity of a target portion of food and to inject water into the target portion of food. The method includes:
[0006] obtaining position information of the food in the cavity determined by the camera system based on the captured image of the food;
[0007] controlling the motion mechanism according to the position information to obtain the current temperature and humidity of the target portion of the food using the food probe;
[0008] The current temperature and humidity of the target part are compared with the reference temperature and humidity of the target part at the current cooking time to control the power of the magnetron and the heating tube and the water injection amount of the food probe.
[0009] In some embodiments, if the current temperature is lower than the reference temperature and the current humidity is lower than the reference humidity, determining whether the difference between the reference humidity and the current humidity is greater than a first humidity threshold;
[0010] If yes, controlling the food probe to inject a first amount of water, controlling the heating tube to fully open, and controlling the corresponding magnetron to operate at a first heating power;
[0011] If not, controlling the food probe to inject a second amount of water, controlling the heating tube to not work, and controlling the corresponding magnetron to operate at a second heating power;
[0012] Wherein, the first water injection amount is greater than the second water injection amount, and the first heating power is less than the second heating power.
[0013] In some embodiments, if the current temperature is greater than the reference temperature and the current humidity is less than the reference humidity, determining whether the difference between the reference humidity and the current humidity is greater than a first humidity threshold;
[0014] If yes, controlling the food probe to inject a first amount of water, controlling the heating tube to not work, and controlling the corresponding magnetron to operate at a second heating power;
[0015] If not, the food probe is controlled to inject a second amount of water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at a second heating power.
[0016] In some embodiments, if the current temperature is greater than the reference temperature and the current humidity is greater than the reference humidity, determining whether the difference between the current humidity and the reference humidity is greater than a first humidity threshold;
[0017] If yes, controlling the food probe not to inject water, controlling the heating tube not to work, and controlling the corresponding magnetron to operate at a second heating power;
[0018] If not, the food probe is controlled not to inject water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at the first heating power.
[0019] In some embodiments, if the current temperature is less than the reference temperature and the current humidity is greater than the reference humidity, determining whether the difference between the current humidity and the reference humidity is greater than a first humidity threshold;
[0020] If yes, controlling the food probe not to inject water, controlling the heating tube to be fully open, and controlling the corresponding magnetron to operate at a first heating power;
[0021] If not, the food probe is controlled not to inject water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at the second heating power.
[0022] In some embodiments, the method further comprises:
[0023] The power of the magnetron and the heating tube, as well as the water injection amount of the food probe, are controlled until the absolute value of the difference between the current temperature and the reference temperature is less than a temperature threshold, and the absolute value of the difference between the current humidity and the reference humidity is less than a second humidity threshold. Then, the heating tube is controlled to be fully open, and the corresponding magnetron operates at the first heating power.
[0024] In some embodiments, the motion mechanism includes a horizontal motion mechanism and a vertical motion mechanism, the food probe is connected to the vertical motion mechanism, the horizontal motion mechanism drives the vertical motion mechanism to move horizontally, and the vertical motion mechanism drives the food probe to move vertically.
[0025] In the second aspect, an embodiment of the present application provides a micro-in-one steaming and baking machine, comprising a cavity and multiple magnetrons, heating tubes, a motion mechanism, a food probe, a camera system and a control system arranged in the cavity. The food probe is arranged in the motion mechanism, and is used to detect the temperature and humidity of the target part of the food and inject water into the target part of the food. The control system is used to execute the method described in the first aspect.
[0026] In some embodiments, the motion mechanism includes a horizontal motion mechanism and a vertical motion mechanism, the food probe is connected to the vertical motion mechanism, the horizontal motion mechanism drives the vertical motion mechanism to move horizontally, and the vertical motion mechanism drives the food probe to move vertically.
[0027] In a third aspect, an embodiment of the present application provides a computer-readable storage medium having a computer program stored thereon. When the computer program is executed by a processor, the steps of the method described in the first aspect are implemented.
[0028] Compared with the prior art, the present application obtains the position information of the food in the cavity determined by the camera system based on the image of the food collected; controls the motion mechanism according to the position information to use the food probe to obtain the current temperature and current humidity of the target part of the food; compares the current temperature and current humidity of the target part with the reference temperature and reference humidity of the target part at the current cooking time to control the power of the magnetron and the heating tube and the water injection amount of the food probe to achieve better cooking results. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] Figure 1 This is a structural diagram of a steam-bake all-in-one machine in one embodiment of the present application;
[0030] Figure 2 This is a schematic diagram of electrical connections of a steam-bake all-in-one machine in one embodiment of the present application;
[0031] Figure 3This is a schematic structural diagram of a motion mechanism in one embodiment of the present application;
[0032] Figure 4 Schematic diagram of a cooking control method for a steam-bake all-in-one machine according to an embodiment of the present application;
[0033] Figure 5 This is a schematic diagram of the overall flow of a cooking control method for a steam-bake all-in-one machine in an exemplary embodiment of the present application. DETAILED DESCRIPTION
[0034] To more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly describes the drawings required for describing the embodiments. Obviously, the drawings described below are merely examples or embodiments of the present invention. Those skilled in the art can apply the present invention to other similar scenarios based on these drawings without inventive effort. Unless otherwise apparent from the context or otherwise noted, the same reference numerals in the figures represent the same structure or operation.
[0035] As used herein and in the claims, unless the context clearly indicates otherwise, the terms "a," "an," "an," and / or "the" are not intended to refer to the singular but may include the plural. Generally speaking, the terms "comprises" and "include" only indicate the inclusion of the steps and elements specifically identified, and these steps and elements do not constitute an exclusive list. A method or apparatus may also include other steps or elements.
[0036] Although the present invention makes various references to certain modules in the system according to an embodiment of the present invention, any number of different modules can be used and run on a computing device and / or processor. The modules are only illustrative, and different aspects of the system and method can use different modules.
[0037] It should be understood that when a unit or module is described as being "connected" or "coupled" to other units, modules, or blocks, it can refer to being directly connected or coupled, or communicating with other units, modules, or blocks, or there can be intervening units, modules, or blocks, unless the context clearly indicates otherwise. As used herein, the term "and / or" may include any and all combinations of one or more of the associated listed items.
[0038] The embodiment of the present application proposes a steaming and baking all-in-one machine, such as Figure 1-2 As shown, the steam-bake micro-machine includes a cavity 100 and multiple magnetrons 200, heating tubes 300, a motion mechanism 400, a food probe 500, a camera system 600 and a control system 700 arranged in the cavity 100. The food probe 500 is arranged in the motion mechanism 400 and is used to detect the temperature and humidity of the target part of the food and inject water into the target part of the food.
[0039] The heating tube 300 is used to heat food, and can be fully operational or inoperative.
[0040] The magnetron 200 is a core component for generating microwaves, which is used to convert electrical energy into microwave energy to quickly heat and dehumidify food. The magnetron 200 can operate at a first heating power or a second heating power, where the first heating power is lower than the second heating power.
[0041] The steam-bake all-in-one machine in this embodiment has multiple magnetrons, which can heat and dehumidify food at different positions in the cavity.
[0042] like Figure 3 As shown, the motion mechanism 400 includes a horizontal motion mechanism 401 and a vertical motion mechanism 402. The food probe 500 is connected to the vertical motion mechanism 402. The horizontal motion mechanism 401 drives the vertical motion mechanism 402 to move horizontally, and the vertical motion mechanism 402 drives the food probe 500 to move vertically.
[0043] To achieve X and Y movement of the food probe 500, the horizontal motion mechanism 401 utilizes two reversible drive motors and a belt drive. When both drive motors rotate clockwise, the vertical motion mechanism 402 can achieve movement in the negative Y and positive X directions. When both drive motors rotate counterclockwise, the vertical motion mechanism 402 can achieve movement in the positive Y and negative X directions.
[0044] In order to enable the food probe 500 to move in the Z direction, the food probe 500 is assembled with the push rod motor of the vertical motion mechanism 402, and the movement in the Z direction is achieved by driving the push rod motor.
[0045] By using the horizontal motion mechanism 401 and the vertical motion mechanism 402 , the food probe 500 can be inserted into different positions and depths of the food to detect the real-time temperature and humidity of the food and control the water injection amount.
[0046] The camera system 600 installed in the cavity 100 can capture images of food in the cavity 100 during the cooking process and analyze the specific position (X, Y, Z) of the food.
[0047] The control system 700 is connected to the plurality of magnetrons 200 , the heating tube 300 , the motion mechanism 400 , the food probe 500 and the camera system 600 , and can control their operations.
[0048] like Figure 4 As shown, the embodiment of the present application provides a cooking control method for a steam-bake all-in-one machine, which is applied to the above-mentioned steam-bake all-in-one machine and specifically includes the following steps:
[0049] S402: Acquire location information of the food in the cavity determined by the camera system based on the captured image of the food.
[0050] S404: controlling the motion mechanism according to the position information to obtain the current temperature and humidity of the target part of the food using the food probe;
[0051] S406: Compare the current temperature and humidity of the target part with the reference temperature and humidity of the target part at the current cooking time to control the power of the magnetron and the heating tube and the water injection amount of the food probe.
[0052] In some embodiments, the control system is connected to an artificial intelligence model to analyze the reference temperature and reference humidity required for cooking different parts of the food at different times during the entire cooking process.
[0053] Based on the above steps S402-S406, this embodiment obtains the position information of the food in the cavity determined by the camera system based on the captured image of the food; controls the motion mechanism based on the position information to use the food probe to obtain the current temperature and current humidity of the target part of the food; compares the current temperature and current humidity of the target part with the reference temperature and reference humidity of the target part at the current cooking time, so as to control the power of the magnetron and the heating tube and the water injection amount of the food probe to achieve a better cooking effect.
[0054] In some embodiments, if the current temperature is lower than the reference temperature, and the current humidity is lower than the reference humidity, it is determined whether the difference between the reference humidity and the current humidity is greater than a first humidity threshold; if so, it indicates that the temperature is low and the humidity difference is large, and the food probe is controlled to inject a first amount of water, the heating tube is controlled to fully open, and the corresponding magnetron is controlled to operate at a first heating power to quickly increase the internal temperature and humidity; if not, it indicates that the temperature is low and the humidity difference is not large, and the food probe is controlled to inject a second amount of water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at a second heating power to quickly increase the internal temperature and humidity.
[0055] Wherein, the first water injection amount is greater than the second water injection amount, and the first heating power is less than the second heating power.
[0056] In some embodiments, if the current temperature is greater than the reference temperature and the current humidity is less than the reference humidity, it is determined whether the difference between the reference humidity and the current humidity is greater than a first humidity threshold; if so, it indicates that the temperature is high and the humidity difference is large, and the food probe is controlled to inject a first amount of water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at a second heating power to quickly increase the humidity; if not, it indicates that the temperature is high and the humidity difference is not large, and the food probe is controlled to inject a second amount of water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at a second heating power to quickly increase the humidity.
[0057] In some embodiments, if the current temperature is greater than the reference temperature, and the current humidity is greater than the reference humidity, it is determined whether the difference between the current humidity and the reference humidity is greater than a first humidity threshold; if so, it indicates that the temperature is high and the humidity is too high, and the food probe is controlled not to inject water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at the second heating power to quickly reduce the humidity; if not, it indicates that the temperature is high and the humidity is not too high, and the food probe is controlled not to inject water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at the first heating power to quickly reduce the humidity.
[0058] In some embodiments, if the current temperature is lower than the reference temperature and the current humidity is higher than the reference humidity, it is determined whether the difference between the current humidity and the reference humidity is higher than a first humidity threshold; if so, it indicates that the temperature is too low and the humidity is too high, and the food probe is controlled not to be injected with water, the heating tube is controlled to be fully open, and the corresponding magnetron is controlled to operate at a first heating power to quickly increase the temperature and reduce the humidity; if not, it indicates that the temperature is too low and the humidity is not too high by much, and the food probe is controlled not to be injected with water, the heating tube is controlled not to operate, and the corresponding magnetron is controlled to operate at a second heating power to more quickly increase the temperature and reduce the humidity.
[0059] In some embodiments, the method further includes: controlling the power of the magnetron, the heating tube, and the water injection amount of the food probe until the absolute value of the difference between the current temperature and the reference temperature is less than a temperature threshold, and the absolute value of the difference between the current humidity and the reference humidity is less than a second humidity threshold, and then controlling the heating tube to fully open and the corresponding magnetron to operate at the first heating power.
[0060] In this embodiment, the power of the magnetron and the heating tube, as well as the water injection rate of the food probe, are controlled until the absolute value of the difference between the current temperature and the reference temperature is less than a temperature threshold, and the absolute value of the difference between the current humidity and the reference humidity is less than a second humidity threshold, thereby achieving optimal cooking results. The heating tube is then fully powered, and the corresponding magnetron is operated at the first heating power, thereby increasing cooking speed.
[0061] In an exemplary embodiment, a cooking control method of a steam-bake micro-machine is as follows: Figure 5 As shown in the example embodiment, the steam-bake all-in-one machine starts cooking, the control system obtains the position information of the food in the cavity determined by the camera system based on the image of the food collected, and uses the artificial intelligence large model to analyze and obtain the temperature and humidity required for different parts of the food at different cooking times (assuming that part X n At time t n The required reference temperature is T n , the reference humidity is C n ), the motion mechanism moves to the target part of the food through the position information to detect the food at time t n The current temperature is T nn , the current humidity is C nn , set the first humidity threshold to 8, the second humidity threshold to 2, and the temperature threshold to 2.
[0062] If T n >T nn &C n >C nn , then the reference humidity C n With the current humidity C nn is greater than a first humidity threshold 8. If so, the food probe is controlled to inject a first water injection volume V1, the heating tube is controlled to be fully opened, and the corresponding magnetron is controlled to operate at a first heating power W1. If not, the food probe is controlled to inject a second water injection volume V2, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at a second heating power W2.
[0063] If T n <T nn &C n >C nn , then the reference humidity C n With the current humidity C nn is greater than a first humidity threshold 8. If so, the food probe is controlled to inject a first water injection volume V1, the heating tube is controlled to be inoperative, and the corresponding magnetron is controlled to operate at a second heating power W2. If not, the food probe is controlled to inject a second water injection volume V2, the heating tube is controlled to be inoperative, and the corresponding magnetron is controlled to operate at the second heating power W2.
[0064] If T n <T nn &C n <C nn , then determine the current humidity C nn With the reference humidity C n is greater than a first humidity threshold 8. If so, the food probe is controlled not to inject water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at a second heating power W2. If not, the food probe is controlled not to inject water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at a first heating power W1.
[0065] If T n >T nn &C n <C nn , then determine the current humidity C nn With the reference humidity C n is greater than a first humidity threshold 8. If so, the food probe is controlled not to be injected with water, the heating tube is controlled to be fully open, and the corresponding magnetron is controlled to operate at a first heating power W1. If not, the food probe is controlled not to be injected with water, the heating tube is controlled not to operate, and the corresponding magnetron is controlled to operate at a second heating power W2.
[0066] When |Tn-Tnn|<2 & |Cn-Cnn|<2, the heating tube is controlled to fully open and the corresponding magnetron operates at the first heating power W1.
[0067] In one embodiment, an embodiment of the present invention provides a computer-readable storage medium having a computer program stored thereon. When the computer program is executed by a processor, the steps of any of the above method embodiments are implemented.
[0068] Those skilled in the art will appreciate that all or part of the processes in the above-described method embodiments can be implemented by instructing the relevant hardware through a computer program. The computer program can be stored in a non-volatile computer-readable storage medium. When executed, the computer program can include the processes of the above-described method embodiments. Any reference to memory, storage, database, or other media used in the embodiments provided herein may include at least one of non-volatile and volatile memory. Non-volatile memory may include read-only memory (ROM), magnetic tape, floppy disk, flash memory, or optical storage. Volatile memory may include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM).
[0069] The technical features of the above embodiments can be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.
[0070] The above embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.
Claims
1. A cooking control method for a micro-bake and steamer, the micro-bake and steamer comprising a cavity and a plurality of magnetrons, a heating tube, a motion mechanism, a food probe, and a camera system disposed in the cavity, the food probe being disposed in the motion mechanism for detecting the temperature and humidity of a target portion of food and injecting water into the target portion of food, characterized in that: The method comprises: obtaining position information of the food in the cavity determined by the camera system based on the captured image of the food; controlling the motion mechanism according to the position information to obtain the current temperature and humidity of the target portion of the food using the food probe; The current temperature and humidity of the target part are compared with the reference temperature and humidity of the target part at the current cooking time to control the power of the magnetron and the heating tube and the water injection amount of the food probe.
2. The method according to claim 1, characterized in that If the current temperature is lower than the reference temperature and the current humidity is lower than the reference humidity, determining whether the difference between the reference humidity and the current humidity is greater than a first humidity threshold; If yes, controlling the food probe to inject a first amount of water, controlling the heating tube to fully open, and controlling the corresponding magnetron to operate at a first heating power; If not, controlling the food probe to inject a second amount of water, controlling the heating tube to not work, and controlling the corresponding magnetron to operate at a second heating power; Wherein, the first water injection amount is greater than the second water injection amount, and the first heating power is less than the second heating power.
3. The method according to claim 1, characterized in that If the current temperature is greater than the reference temperature and the current humidity is less than the reference humidity, determining whether the difference between the reference humidity and the current humidity is greater than a first humidity threshold; If yes, controlling the food probe to inject a first amount of water, controlling the heating tube to not work, and controlling the corresponding magnetron to operate at a second heating power; If not, the food probe is controlled to inject a second amount of water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at a second heating power.
4. The method according to claim 1, wherein If the current temperature is greater than the reference temperature, and the current humidity is greater than the reference humidity, determining whether a difference between the current humidity and the reference humidity is greater than a first humidity threshold; If yes, controlling the food probe not to inject water, controlling the heating tube not to work, and controlling the corresponding magnetron to operate at a second heating power; If not, the food probe is controlled not to inject water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at the first heating power.
5. The method according to claim 1, characterized in that If the current temperature is lower than the reference temperature and the current humidity is higher than the reference humidity, determining whether the difference between the current humidity and the reference humidity is higher than a first humidity threshold; If yes, controlling the food probe not to inject water, controlling the heating tube to be fully open, and controlling the corresponding magnetron to operate at a first heating power; If not, the food probe is controlled not to inject water, the heating tube is controlled not to work, and the corresponding magnetron is controlled to operate at the second heating power.
6. The method according to any one of claims 1 to 5, characterized in that The method further comprises: The power of the magnetron and the heating tube, as well as the water injection amount of the food probe, are controlled until the absolute value of the difference between the current temperature and the reference temperature is less than a temperature threshold, and the absolute value of the difference between the current humidity and the reference humidity is less than a second humidity threshold. Then, the heating tube is controlled to be fully open, and the corresponding magnetron operates at the first heating power.
7. The method according to claim 1, characterized in that The motion mechanism includes a horizontal motion mechanism and a vertical motion mechanism. The food probe is connected to the vertical motion mechanism. The horizontal motion mechanism drives the vertical motion mechanism to move horizontally, and the vertical motion mechanism drives the food probe to move vertically.
8. A steam-bake all-in-one machine, comprising a cavity and a plurality of magnetrons, a heating tube, a motion mechanism, a food probe, a camera system, and a control system disposed in the cavity, wherein the food probe is disposed in the motion mechanism and is used to detect the temperature and humidity of a target portion of food and to inject water into the target portion of food, characterized in that: The control system is configured to execute the method according to any one of claims 1 to 7 .
9. The steam-bake all-in-one machine according to claim 8, characterized in that: The motion mechanism includes a horizontal motion mechanism and a vertical motion mechanism. The food probe is connected to the vertical motion mechanism. The horizontal motion mechanism drives the vertical motion mechanism to move horizontally, and the vertical motion mechanism drives the food probe to move vertically.
10. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the method according to any one of claims 1 to 7 are implemented.