Multi-cavity steaming and baking cooking equipment control method and device, equipment and medium

Abstract

The invention discloses a multi-cavity steaming, baking and cooking equipment control method, device and equipment and a medium, and the multi-cavity steaming, baking and cooking equipment control method is characterized in that cameras for observing a plurality of sub-cavities are arranged in a door body, so that real-time monitoring and image acquisition of food materials to be cooked in different cavities are realized. The type of the to-be-cooked food material is quickly determined by means of an image recognition technology, and the recognition accuracy is ensured through user confirmation. Finally, cooking conditions of all the cavities are automatically adjusted according to preset parameters. Therefore, the user operation process is simplified, the cooking convenience and the intelligent level are improved, the operation complexity of the multi-cavity steaming and baking equipment is greatly reduced, and the cooking efficiency and the user experience are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking equipment, and in particular to a control method, device, equipment and medium for multi-cavity steaming and baking cooking equipment. Background Art

[0002] With the continuous advancement of science and technology, especially the rapid development of artificial intelligence technology, smart home devices have gradually been integrated into people's daily lives. In the field of kitchen appliances, steam ovens have become standard equipment in more and more family kitchens due to their versatility and convenience. However, existing steam ovens still have some technical problems that need to be solved. Most steam ovens lack intelligent food identification and cooking mode recommendation functions. Users still need to manually set cooking parameters based on experience, which not only increases the complexity of operation, but also increases the risk of errors. Especially for users without cooking experience, it is easy to lead to unsatisfactory cooking results. Especially for steam ovens that can steam and bake in different cavities at the same time, although their operating functions are more comprehensive and convenient, they are also more cumbersome, which can easily lead to cooking errors for users. Under the limited human operation cognition, the cooking results cannot meet expectations. Therefore, there is an urgent need for a control method for multi-cavity steaming and baking cooking equipment to solve the problem of cumbersome cooking operations of multi-cavity steaming and baking cooking equipment under the existing technology. Summary of the Invention

[0003] Embodiments of the present invention provide a method, device, equipment, and medium for controlling a multi-cavity steam-bake cooking device, aiming to solve the problem of cumbersome cooking operations in multi-cavity steam-bake cooking devices in the prior art.

[0004] In the first aspect, an embodiment of the present invention provides a method for controlling a multi-cavity steaming and baking cooking device. The multi-cavity steaming and baking cooking device includes a cooking box and a box door. The cooking box is provided with at least two sub-cooking cavities, and each sub-cooking cavity is provided with a steaming and baking cooking component. The box door is provided with a camera that can move to observe each sub-cooking cavity close to the cooking box. The method includes: controlling the camera to obtain image information of the food to be cooked in each sub-cavity; based on the image information of the food to be cooked, determining the cooking menu corresponding to the food to be cooked by identifying a local lightweight model and a cloud-based large model; confirming the cooking menu to which the food to be cooked belongs by the user; and cooking each food to be cooked according to the preset cooking parameters of the cooking menu to which each food to be cooked belongs.

[0005] In a second aspect, an embodiment of the present invention further provides a multi-cavity steaming and baking cooking equipment control device, comprising a unit for executing the multi-cavity steaming and baking cooking equipment control method.

[0006] In a third aspect, an embodiment of the present invention further provides a computer device, comprising a memory and a processor connected to the memory; the memory is used to store computer programs; the processor is used to run the computer programs stored in the memory to execute the steps of the above-mentioned multi-cavity steaming and baking cooking equipment control method.

[0007] In a fourth aspect, an embodiment of the present invention further provides a computer-readable storage medium, which stores a computer program, and the computer program includes program instructions, which, when executed by a processor, can implement the steps of the above-mentioned multi-cavity steaming and baking cooking equipment control method.

[0008] Compared with the prior art, the present invention has the following beneficial effects:

[0009] In the technical solution of this invention, cameras installed within the door to observe multiple sub-cavities enable real-time monitoring and image capture of ingredients being cooked in different cavities. Image recognition technology rapidly identifies the type of ingredient being cooked, and user confirmation ensures accuracy. Finally, cooking conditions in each cavity are automatically adjusted according to preset parameters. This simplifies the user experience, enhances cooking convenience and intelligence, significantly reduces the operational complexity of multi-cavity steaming and baking equipment, and improves cooking efficiency and user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0011] Figure 1 A first flow chart of an embodiment of a method for controlling a multi-cavity steaming and baking cooking device provided by the present invention;

[0012] Figure 2 A second flow chart of an embodiment of a method for controlling a multi-cavity steaming and baking cooking device provided by the present invention;

[0013] Figure 3 A third flow chart of an embodiment of a method for controlling a multi-cavity steaming and baking cooking device provided by the present invention;

[0014] Figure 4 A fourth flow chart of an embodiment of a method for controlling a multi-cavity steaming and baking cooking device provided by the present invention;

[0015] Figure 5 A fifth flow chart of an embodiment of a method for controlling a multi-cavity steaming and baking cooking device provided by the present invention;

[0016] Figure 6 A sixth flow chart of an embodiment of a method for controlling a multi-cavity steaming and baking cooking device provided by the present invention;

[0017] Figure 7 A seventh flow chart of an embodiment of a method for controlling a multi-cavity steaming and baking cooking device provided by the present invention;

[0018] Figure 8 A schematic block diagram of the units of the control device for a multi-cavity steaming and baking cooking device provided by the present invention;

[0019] Figure 9 A schematic block diagram of a computer device provided in an embodiment of the present invention;

[0020] Figure 10 A three-dimensional schematic diagram of a multi-cavity steaming and baking cooking device based on the method of the present invention;

[0021] Figure 11 Another three-dimensional schematic diagram of the multi-cavity steaming and baking cooking device based on the method of the present invention;

[0022] Figure 12 This is a side sectional view of a door of a multi-cavity steaming and baking cooking device on which the method of the present invention is based.

[0023] 10. Cooking box; 11. Sub-cooking chamber; 12. Steaming and baking cooking components;

[0024] 20. Door; 21. Track; 22. Camera; 23. Glass panel;

[0025] 30. Partition;

[0026] 40. Interactive panel. DETAILED DESCRIPTION

[0027] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0028] It will be understood that when used in this specification and the appended claims, the terms “comprises” and “comprising” indicate the presence of described features, integers, steps, operations, elements and / or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or groups thereof.

[0029] It should also be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the present invention. As used in the specification and appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms unless the context clearly indicates otherwise.

[0030] It should be further understood that the term "and / or" used in the present description and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items.

[0031] In order to solve the problem of poor food cooking results caused by different cooking times of food in each sub-cooking cavity 11 in the prior art multi-cavity steam-bake cooking equipment, an embodiment of the present invention provides a multi-cavity steam-bake cooking equipment control method, which is applied to a multi-cavity steam-bake cooking equipment. Figures 10 to 12 The device comprises a cooking chamber 10 with at least two independent sub-cooking chambers 11. Each chamber is equipped with a dedicated steaming or baking component, namely a steam-bake cooking assembly 12, allowing different types of food to be cooked simultaneously. The two sub-cooking chambers 11 are separated by a partition 30 and sealed on one side by a door 20. Inside the door 20 are longitudinally arranged tracks 21, along which a camera 22 is mounted. The camera 22 can be moved to different observation positions within the sub-cooking chamber 11 to capture images of the cooking process. A glass panel 23 is installed on the side of the door 20 near the cooking chamber 10 to protect the camera 22. Specifically, each sub-cooking chamber 11 houses a dedicated steam-bake cooking assembly 12, which includes a heating tube for baking, a steam generator for steaming, and a sensor for monitoring the temperature of the sub-cooking chamber 11. This ensures precise temperature and humidity control to meet diverse cooking needs. These components are automatically adjusted and controlled by the control system on board the steam-bake cooking appliance according to the preset parameters in the selected cooking menu.

[0032] Reference Figure 1 Based on the above multi-cavity steam-bake cooking device, the multi-cavity steam-bake cooking device control method includes:

[0033] S110, controlling the camera to obtain image information of the food to be cooked in each of the sub-cavities;

[0034] S120: Based on the image information of the food to be cooked, determine a cooking menu corresponding to the food to be cooked by using a local lightweight model and a cloud-based large model for recognition;

[0035] S130: The user confirms the cooking menu to which the food to be cooked belongs;

[0036] S140: Cook each of the foods to be cooked according to the preset cooking parameters of the cooking menu to which the foods to be cooked belong.

[0037] After the device is started, it will first perform a system self-check to ensure that all key hardware and software functions are working properly. This self-check process includes checking whether the heating elements, steam generating components, cameras 22 and sensors in each steaming and baking cooking component 12 are responding normally to ensure that the device is in a safe and stable working state. When the system self-check meets the preset equipment operating conditions, the control system will use the movable observation camera 22 provided on the side close to the door 20 to automatically capture images of the food to be cooked in each sub-cavity. The collected image information will be transmitted to the local lightweight model for preliminary image analysis and processing. The model already has an optimized algorithm for food identification and can quickly extract the appearance features of the food. At the same time, the lightweight model will transmit the recognition results to the large model in the cloud for review and further cognitive analysis to improve the recognition accuracy and enrich the recognition categories. By comparing the huge training data and database, the large model in the cloud can identify the specific ingredient category or major category of the food to be cooked, such as meat, seafood, rice or steamed vegetables. After recognition is complete, the system will pop up a prompt or interface display on the interactive panel 40, asking the user to confirm the recognition result. The user can confirm the category of food to be cooked through the operation terminal or choose to manually intervene and make adjustments. After confirmation, the device automatically calls the preset cooking parameters according to the cooking menu corresponding to each food to be cooked. These parameters include heating time, temperature, and heating mode such as steaming or baking to ensure that each ingredient is cooked to the best effect. This method realizes a complete process from image acquisition, automatic recognition, to intelligent matching of cooking parameters, improving the automation level of the device and user experience, while ensuring cooking safety, efficiency, and effectiveness.

[0038] Further, refer to Figures 10 to 12 The multi-cavity steaming and baking cooking device includes a partition 30, which separates the cooking box 10 into at least two sub-cooking cavities 11. Figure 5 , before step S110, the following steps are also included:

[0039] S101, controlling the camera to move to a preset self-inspection position to obtain self-inspection image information;

[0040] S102, comparing the self-inspection image information with preset correct self-inspection image information to determine the current positions of the door and the partition;

[0041] S103: When it is determined that the door deviates from the preset door position, a prompt message indicating that the door 20 is in an abnormal position is output to the user;

[0042] S104: When it is determined that the partition 30 deviates from the preset partition position, a prompt message indicating that the position of the partition 30 is abnormal is output to the user.

[0043] To ensure safe operation and reliable cooking results, the system features an automatic self-check function that monitors and determines the position of the door 20 and shelf 30. During implementation, the device first controls the camera 22 attached to the door 20 to rapidly move to a preset self-check position, ensuring accurate images of the interior of the cooking chamber 10 and the shelf 30. The captured self-check image information is processed and then compared with a pre-stored, correct self-check image. This comparison utilizes an image matching algorithm to determine whether the door 20 is in the preset closed position and the shelf 30 is correctly positioned. The comparison results clearly reflect the actual state of the device's internal structure. The position of the door 20 is determined by capturing images of the cooking chamber 10 and inferring whether the camera 22 is in the correct position. If the system determines that the door 20 is deviating from the preset position, such as not fully closed or incorrectly positioned, it immediately alerts the user via the display or an indicator light indicating the abnormal position of the door 20, prompting the user to check and address the issue to prevent any impact on cooking results or ensure safety. Similarly, when the system detects that the partition 30 deviates from the preset position, such as if it is not locked correctly or shifted, it will promptly send a prompt message to the user that the partition 30 is abnormally positioned, so that the user can take proactive adjustment measures. In order to ensure accurate identification, metal identification points will be provided on the inner walls of the partition 30 and each sub-cooking cavity 11. When the identification point deviates from the reference position by more than a certain preset value or is completely missing, a corresponding alarm will be triggered. Specifically, the device system alerts the user through the interactive panel 40, and a highlighted warning box pops up on the display panel accompanied by a buzzer prompt. Through this automated system self-check mechanism, the device can monitor the status of the internal structure in real time before activation or during operation to ensure that the door 20 and the partition 30 are always in the normal position, maintaining the normal operation of the system and the safety of food cooking.

[0044] In one embodiment, reference is made to Figure 6 , step S110 includes:

[0045] S111, controlling the camera to move to an observation position of the sub-cooking cavity to observe the inside of the sub-cooking cavity;

[0046] S112: When it is detected that the food to be cooked is missing from the sub-cooking cavity, outputting prompt information of the food to be cooked to the user;

[0047] S113 . When the food to be cooked is observed to be present in the sub-cooking cavity, multi-angle images of the food to be cooked in the sub-cooking cavity 11 are captured to obtain image information.

[0048] After completing the self-check and confirming that the device is operating normally, the system automatically initiates the observation and information collection process for the food within the sub-cavity. During the observation process, the system first determines whether there is food to be cooked within the sub-cavity. This determination is made by analyzing the image content. If the system detects that there is no food to be cooked within the sub-cavity, it will issue a "Food to be cooked missing" prompt to the user via the display screen or prompt device, ensuring that the user replenishes ingredients in a timely manner and maintaining the continuity and integrity of the cooking process. Conversely, if the system detects that there is food to be cooked within the sub-cavity, it will capture multi-angle images of the food. During the multi-angle image acquisition process, the camera 22 scans the food to be cooked from different angles and fields of view, acquiring image information from multiple angles. This image data contains key information such as the food's appearance, volume, and location, greatly enriching the image features and providing a foundation for subsequent identification, monitoring, and intelligent cooking scheduling. This embodiment's solution is designed to ensure that the device can promptly monitor the status of the food within the cavity during each operation, providing the necessary image data support for intelligent identification and management, and effectively avoiding execution errors caused by missing ingredients or incomplete angles.

[0049] Further, refer to Figure 2 , step S120 includes:

[0050] S121, preprocessing the image information of the food to be cooked to obtain preprocessing information;

[0051] S122, fusing color, texture, and volume features of the preprocessed information to obtain a feature matrix;

[0052] S123, making identification decisions on the feature matrix using a local lightweight model;

[0053] S124. When the confidence level output by the local lightweight model according to the input feature matrix is ​​lower than a preset threshold, determine and output a cooking menu corresponding to the food to be cooked.

[0054] First, the system uses a movable observation camera 22 to capture images of the food being cooked in each cavity. The captured image data undergoes preprocessing, including image scaling, denoising, and normalization, to obtain clear information that meets the requirements of the recognition algorithm. This preprocessed information provides the basis for subsequent feature extraction.

[0055] The device system then performs deep feature fusion on the preprocessed image information. This process primarily extracts color, texture, and volume features, fusing these different types of features into a feature matrix. Color features can include RGB or HSV values, texture features include local binary patterns or gray-level co-occurrence matrices, and volume features are derived from the dimensions of the food being cooked in the image. This fused feature matrix fully reflects the appearance characteristics of the food being cooked, providing a multi-dimensional criterion for recognition.

[0056] The device system then uses a local lightweight model to identify and judge the feature matrix. This local model has been optimized to ensure recognition accuracy while making quick decisions, adapting to environments with limited hardware resources. After analysis, the model outputs a corresponding confidence value, representing the confidence level in determining that the food to be cooked belongs to a certain category or cooking menu. If the confidence level is above a preset threshold, it indicates that the model can make a robust and reliable recognition judgment. The cooking menu corresponding to the food to be cooked is determined and output, and the user is provided with manual review via the interactive panel 40.

[0057] Further, refer to Figure 3 , after step S123, the following steps are also included:

[0058] S125. When the confidence level output by the local lightweight model according to the input feature matrix is ​​lower than a preset threshold, uploading the feature matrix to a cloud server;

[0059] S126. Identify the input feature matrix through the cloud-based large model carried by the cloud-based server to determine a cooking menu corresponding to the food to be cooked.

[0060] After the local lightweight model completes the feature matrix recognition decision, when the output confidence is lower than the set threshold, it means that the model's credibility in the recognition result is insufficient. In order to avoid misjudgment and improve recognition accuracy, the system triggers the cloud collaborative recognition process and actively uploads the feature matrix to the cloud server.

[0061] The feature matrix uploaded to the cloud is further identified by the cloud-based large model on the cloud server. The cloud-based large model has been trained and has extensive data support, enabling deeper recognition and judgment of the appearance characteristics of diverse ingredients, ensuring the ability to recognize complex or blurred images. After recognition is complete, the cloud-based large model returns the judgment results to the device system, which serves as the basis for the cooking menu of the food to be cooked. Based on the results of the cloud-based recognition, the device automatically calls the corresponding preset cooking parameters for subsequent cooking operations. This process not only improves recognition accuracy, but also effectively utilizes the powerful recognition capabilities of the cloud, achieving deep collaboration between local and cloud systems, and ensuring enhanced recognition robustness and intelligence of the device in complex scenarios.

[0062] Further, refer to Figure 4 , the steps of S121 include:

[0063] S1211. Perform glass refraction correction on the image information through preset refractive index modeling;

[0064] S1212: Perform steam masking repair on the image information using a defogging algorithm based on a generative adversarial network.

[0065] In order to ensure the accuracy of subsequent recognition, the original image information needs to be preprocessed, especially considering the optical distortion and steam occlusion that may occur during the steaming and baking process. In order to address the refractive distortion caused by the cabinet door glass, a ray tracing model is established based on the refractive index and thickness of the glass material to perform pixel-level correction on the image edge stretching effect. At the same time, in order to address the steam interference in the cooking chamber, a pre-trained generative adversarial network (GAN) model is used to repair the foggy area. This network is trained with a large number of annotated steam-occluded images and can effectively restore the blurred texture details of the ingredients. Through glass refraction correction and a defogging algorithm based on a generative adversarial network, the system significantly improves the image quality and information integrity. These preprocessing measures ensure that the image information of the food to be cooked has higher authenticity and clarity, providing a solid foundation for subsequent feature extraction and recognition decisions, and ensuring the stability and accuracy of the entire recognition process.

[0066] Further, refer to Figure 7 The steps of S140 include:

[0067] S141, preheating the sub-cooking cavity by the steaming and baking cooking assembly;

[0068] S142: When the temperature in the sub-cooking cavity reaches the preheating temperature threshold, performing a first cooking heating on the sub-cooking cavity;

[0069] S143: When the temperature in the sub-cooking cavity reaches the first temperature threshold, performing a second cooking heating on the sub-cooking cavity;

[0070] S144: When the temperature in the sub-cooking cavity reaches the second temperature threshold, maintaining the temperature of the sub-cooking cavity;

[0071] S145. When the temperature is maintained for longer than the temperature maintenance time threshold, cooking is terminated.

[0072] According to the cooking menu corresponding to different foods to be cooked, the preset cooking parameters are loaded. These parameters include a preheating temperature threshold, a first temperature threshold, a second temperature threshold, and a temperature maintenance time threshold. First, the target cavity is preheated by the steaming and baking cooking component 12. The system turns on the heating device to gradually increase the temperature in the sub-cavity until the temperature reaches the preset preheating temperature threshold, at which time the system will automatically switch to the next stage. When the sub-cavity temperature reaches the preheating temperature threshold, the device will start the first cooking heating and continue to increase the temperature in the cavity to the first temperature threshold. When the first temperature threshold is reached, the system will automatically enable the second cooking heating to further increase the heating intensity or adjust the cooking effect to ensure that the food reaches the desired degree of maturation or cooking at the ideal temperature. When the temperature gradually rises to the second temperature threshold, the device enters the temperature maintenance stage. At this time, the heating power will be adjusted to keep the cavity temperature stable at the second temperature threshold to ensure that the ingredients obtain uniform heat conduction and are fully cooked during the cooking process. During the temperature maintenance stage, the system will continuously detect the temperature changes in the cavity. Once it detects that the temperature is stable at the set second temperature threshold and the maintenance time exceeds the preset temperature maintenance time threshold, the system will automatically terminate heating and complete the entire cooking process.

[0073] To fully illustrate the solution of this embodiment, the following is a practical control example. The steam-bake cooking assembly 12 in the control device for a multi-cavity steam-bake cooking appliance in this example includes top and bottom heating tubes and a steam generator. First, the preheating phase begins. When the preheating temperature T0 is not zero, the bottom heating tube is activated and turned on and off with a duty cycle of D0. The system exits when the temperature sensor detects that the temperature reaches the preheating threshold T0, and the preheating conditions are met. The first cooking phase then begins. When the temperature sensor detects a temperature ≥ T0 and the number of heating cycles t1 is not zero, the steam generator's heating tubes are activated at full power, cycling on and off with a duty cycle of D1, with a 60-second interval between the cycles. The bottom heating tubes simultaneously operate in residual water mode with a duty cycle of D01. The first cooking phase continues until the cavity temperature reaches the first temperature threshold T1, at which point the second cooking phase is triggered. When the cavity temperature reaches the first temperature threshold T1, the top heating tube is activated, and the steam generator switches to single-tube, reduced-frequency operation, cycling on and off with a duty cycle of D2, with a 60-second interval. When the second cooking heating continues to heat up to the second temperature threshold, it enters the temperature maintenance phase. When the cavity temperature reaches the second temperature threshold, the top heating tube switches to constant temperature mode, and the steam generator works intermittently at the temperature maintenance power. The controller monitors temperature fluctuations in real time and maintains the cavity temperature within the range of ±5°C through the PID algorithm. The duration of this operation is controlled by the temperature maintenance time threshold. When the temperature maintenance time reaches the threshold, the top heating tube shuts off, and the dual heating tubes of the steam generator start at full power to collect juice. The bottom water removal program runs simultaneously, and the machine automatically shuts down after the program is completed.

[0074] In the technical solution of the present invention, by providing multiple sub-cavities and a movable observation camera 22 within the device, real-time monitoring and image capture of ingredients to be cooked in different cavities are achieved. System self-checks are used to ensure the proper functioning of the device. Image recognition technology is then used to quickly determine the type of ingredient to be cooked, and user confirmation ensures accurate identification. Finally, cooking conditions in each cavity are automatically adjusted according to preset parameters. This simplifies the user's operational process, enhances the convenience and intelligence of cooking, significantly reduces the operational complexity of multi-cavity steaming and baking equipment, and improves cooking efficiency and user experience.

[0075] Figure 8 This is a schematic block diagram of a multi-cavity steaming and baking cooking device control device provided by an embodiment of the present invention. Figure 8 As shown, corresponding to the above multi-cavity steam-baking cooking device control method, the present invention also provides a multi-cavity steam-baking cooking device control device 600. The multi-cavity steam-baking cooking device control device 600 includes units for executing the above multi-cavity steam-baking cooking device control method. The multi-cavity steam-baking cooking device control device 600 includes the following units:

[0076] An image acquisition unit 610 is configured to control the camera to acquire image information of the food to be cooked in each of the sub-cavities;

[0077] An image analysis unit 620 is configured to determine a cooking menu corresponding to the food to be cooked based on the image information of the food to be cooked by identifying a local lightweight model with a cloud-based large model;

[0078] A manual confirmation unit 630 is configured to confirm the cooking menu to which the food to be cooked belongs through a user;

[0079] The cooking execution unit 640 is configured to cook each food to be cooked according to the preset cooking parameters of the cooking menu to which each food to be cooked belongs.

[0080] Furthermore, in one embodiment, the front end of the image acquisition unit 610 is further connected to:

[0081] A self-inspection image information acquisition unit, configured to control the camera to move to a preset self-inspection position and acquire self-inspection image information;

[0082] A self-inspection position determination unit, configured to compare the self-inspection image information with preset correct self-inspection image information to determine the current positions of the door and the partition;

[0083] A door abnormality prompt unit, configured to output a prompt message indicating that the door position is abnormal to the user when it is determined that the door deviates from a preset door position;

[0084] The door abnormality prompt unit is used to output a prompt message of abnormal partition position to the user when it is determined that the partition deviates from the preset partition position.

[0085] Furthermore, the image acquisition unit 610 includes:

[0086] an observation movement control unit, used to control the camera to move to an observation position of the sub-cooking cavity to observe the inside of the sub-cooking cavity;

[0087] a food status abnormality prompting unit, configured to output a prompting message of the food to be cooked to a user when it is observed that the food to be cooked is missing from the sub-cooking cavity;

[0088] The food image acquisition unit is used to acquire multi-angle images of the food to be cooked in the sub-cooking cavity to obtain the image information when observing that the food to be cooked is in the sub-cooking cavity.

[0089] Furthermore, the image analysis unit 620 includes:

[0090] a preprocessing unit, configured to preprocess the image information of the food to be cooked and obtain preprocessing information;

[0091] A feature fusion unit, configured to fuse color, texture, and volume features of the preprocessed information to obtain a feature matrix;

[0092] The local recognition decision unit is used to make recognition decisions on the feature matrix through a local lightweight model;

[0093] The local recognition decision output unit is used to determine and output the cooking menu corresponding to the food to be cooked when the confidence level output by the local lightweight model according to the input feature matrix is ​​lower than a preset threshold.

[0094] In one embodiment, the local identification decision unit further comprises:

[0095] A cloud-based recognition decision unit, configured to upload the feature matrix to a cloud server when a confidence level output by the local lightweight model based on the input feature matrix is ​​lower than a preset threshold;

[0096] The cloud recognition decision output unit is used to identify the input feature matrix through the cloud large model carried by the cloud server to determine the cooking menu corresponding to the food to be cooked.

[0097] Furthermore, the pre-processing unit includes:

[0098] a refraction correction unit, configured to perform glass refraction correction on the image information by using a preset refractive index model;

[0099] A steam occlusion restoration unit is configured to perform steam occlusion restoration on the image information based on a defogging algorithm using a generative adversarial network.

[0100] Furthermore, the cooking execution unit 640 includes:

[0101] a preheating unit, configured to preheat the sub-cooking cavity via the steaming and baking cooking assembly;

[0102] a first cooking heating unit, configured to perform first cooking heating on the sub-cooking cavity when the temperature in the sub-cooking cavity reaches the preheating temperature threshold;

[0103] a second cooking heating unit, configured to perform a second cooking heating on the sub-cooking cavity when the temperature in the sub-cooking cavity reaches the first temperature threshold;

[0104] a temperature maintaining unit, configured to maintain the temperature of the sub-cooking cavity when the temperature in the sub-cooking cavity reaches the second temperature threshold;

[0105] The cooking termination unit is used to terminate cooking when the temperature maintenance time exceeds the temperature maintenance time threshold.

[0106] The multi-cavity steaming and baking cooking device control device can be implemented in the form of a computer program. The computer program can be used in Figure 9 Runs on the computer equipment shown.

[0107] See also Figure 9 , Figure 9 This is a schematic block diagram of a computer device provided in an embodiment of the present application. The computer device 500 can be a terminal or a server. The terminal can be a communication-capable electronic device such as a central control unit, a cooling unit, fresh air equipment, or a computer. The server can be a standalone server or a server cluster consisting of multiple servers.

[0108] See Figure 9 The computer device 500 includes a processor 502 , a memory, and a network interface 505 connected via a system bus 501 , wherein the memory may include a non-volatile storage medium 503 and an internal memory 504 .

[0109] The non-volatile storage medium 503 can store an operating system 5031 and a computer program 5032. The computer program 5032 includes program instructions, which, when executed, can enable the processor 502 to execute a method for controlling a multi-cavity steaming and baking cooking device.

[0110] The processor 502 is used to provide computing and control capabilities to support the operation of the entire computer device 500.

[0111] The internal memory 504 provides an environment for the operation of the computer program 5032 in the non-volatile storage medium 503. When the computer program 5032 is executed by the processor 502, the processor 502 can execute a method for controlling a multi-cavity steaming and baking cooking device.

[0112] The network interface 505 is used to communicate with other devices over the network. Figure 9 The structure shown in the figure is merely a block diagram of a portion of the structure related to the solution of the present application, and does not constitute a limitation on the computer device 500 to which the solution of the present application is applied. The specific computer device 500 may include more or fewer components than shown in the figure, or combine certain components, or have a different component arrangement.

[0113] The processor 502 is configured to run a computer program 5032 stored in the memory to implement the steps of the above method.

[0114] It should be understood that in the embodiment of the present application, the processor 502 may be a central processing unit (CPU), and the processor 502 may also be other general-purpose processors, digital signal processors (DSP), application-specific integrated circuits (ASIC), field-programmable gate arrays (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. Among them, the general-purpose processor may be a microprocessor or the processor may also be any conventional processor, etc.

[0115] Those skilled in the art will appreciate that all or part of the steps in the method of the above-described embodiment can be implemented by instructing the relevant hardware through a computer program. The computer program includes program instructions, which can be stored in a storage medium that is computer-readable. The program instructions are executed by at least one processor in the computer system to implement the steps in the method of the above-described embodiment.

[0116] Therefore, the present invention also provides a storage medium. The storage medium may be a computer-readable storage medium. The storage medium stores a computer program, wherein the computer program includes program instructions. When the program instructions are executed by a processor, the processor performs the steps of the above method.

[0117] The storage medium may be any computer-readable storage medium that can store program codes, such as a USB flash drive, a mobile hard disk, a read-only memory (ROM), a magnetic disk, or an optical disk.

[0118] Those skilled in the art will appreciate that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, computer software, or a combination of the two. In order to clearly illustrate the interchangeability of hardware and software, the above description has generally described the composition and steps of each example according to function. Whether these functions are performed in hardware or software depends on the specific application and design constraints of the technical solution. Professional and technical personnel can use different methods to implement the described functions for each specific application, but such implementation should not be considered to be beyond the scope of the present invention.

[0119] In the several embodiments provided herein, it should be understood that the disclosed devices and methods can be implemented in other ways. For example, the device embodiments described above are merely illustrative. For example, the division of the various units is merely a logical functional division, and actual implementation may employ other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be omitted or not implemented.

[0120] The steps in the methods of the embodiments of the present invention may be adjusted in order, combined, or deleted as needed. The units in the devices of the embodiments of the present invention may be combined, divided, or deleted as needed. Furthermore, the functional units in the various embodiments of the present invention may be integrated into a single processing unit, each unit may exist physically separately, or two or more units may be integrated into a single unit.

[0121] If this integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the existing technology, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes a number of instructions for causing a computer device (which can be a personal computer, terminal, or network device, etc.) to execute all or part of the steps of the method described in various embodiments of the present invention.

[0122] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in the present invention, and such modifications or substitutions are intended to be within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be subject to the scope of protection of the claims.

Claims

1. A method for controlling a multi-cavity steaming and baking cooking device, characterized in that: The multi-cavity steaming and baking cooking device comprises a cooking box and a door, wherein the cooking box is provided with at least two sub-cooking cavities, each of the sub-cooking cavities is provided with a steaming and baking cooking assembly, and a camera is provided on a side of the door adjacent to the cooking box for observing each of the sub-cooking cavities. The method comprises: controlling the camera to obtain image information of the food to be cooked in each of the sub-cavities; Based on the image information of the food to be cooked, determining a cooking menu corresponding to the food to be cooked through local lightweight model and cloud large model recognition; The user confirms the cooking menu to which the food to be cooked belongs; Each food to be cooked is cooked according to the preset cooking parameters of the cooking menu to which the food to be cooked belongs.

2. The control method of multi-cavity steaming and baking cooking equipment according to claim 1, characterized in that: The step of identifying and determining the cooking menu to which the food to be cooked belongs based on the state of the food to be cooked by using a local lightweight model and a cloud-based large model includes: Preprocessing the image information of the food to be cooked to obtain preprocessing information; Performing color, texture, and volume feature fusion on the preprocessed information to obtain a feature matrix; Make identification decisions on the feature matrix through a local lightweight model; When the confidence level output by the local lightweight model according to the input feature matrix is ​​lower than a preset threshold, a cooking menu corresponding to the food to be cooked is determined and output.

3. The control method of multi-cavity steaming and baking cooking equipment according to claim 2, characterized in that: After the step of performing identification decision on the feature matrix using the local lightweight model, the following steps are further included: When the confidence level output by the local lightweight model according to the input feature matrix is ​​lower than a preset threshold, uploading the feature matrix to the cloud server; The input feature matrix is ​​identified by the cloud-based large model carried by the cloud-based server to determine the cooking menu corresponding to the food to be cooked.

4. The control method of multi-cavity steaming and baking cooking equipment according to claim 2, characterized in that: The step of preprocessing the image information of the food to be cooked and obtaining preprocessing information comprises: Performing glass refraction correction on the image information through preset refractive index modeling; The image information is subjected to steam masking repair using a dehazing algorithm based on a generative adversarial network.

5. The control method of multi-cavity steaming and baking cooking equipment according to claim 1, characterized in that: The multi-cavity steaming and baking cooking device includes a partition, wherein the partition divides the cooking box into at least two sub-cooking cavities, and before the step of controlling the camera to obtain image information of the food to be cooked in each of the sub-cavities, the step further includes: Controlling the camera to move to a preset self-inspection position to obtain self-inspection image information; Comparing the self-inspection image information with preset correct self-inspection image information to determine the current positions of the door and the partition; When it is determined that the door deviates from the preset door position, a prompt message indicating that the door position is abnormal is output to the user; When it is determined that the partition deviates from the preset partition position, a prompt message indicating that the partition position is abnormal is output to the user.

6. The control method of multi-cavity steaming and baking cooking equipment according to claim 1, characterized in that: The step of controlling the camera to obtain image information of the food to be cooked in each of the sub-cavities includes: Controlling the camera to move to an observation position of the sub-cooking cavity to observe the inside of the sub-cooking cavity; When it is observed that the food to be cooked is missing from the sub-cooking cavity, outputting prompt information of the food to be cooked to the user; When the food to be cooked is observed to be present in the sub-cooking cavity, multi-angle images of the food to be cooked in the sub-cooking cavity are captured to obtain the image information.

7. The control method of multi-cavity steaming and baking cooking equipment according to claim 1, characterized in that: The preset cooking parameters include a preheating temperature threshold, a first temperature threshold, a second temperature threshold, and a temperature maintenance time threshold. The step of cooking each of the foods to be cooked according to the preset cooking parameters of the cooking menu to which each of the foods to be cooked belongs includes: preheating the sub-cooking cavity by the steaming and baking cooking assembly; When the temperature in the sub-cooking cavity reaches the preheating temperature threshold, performing a first cooking heating on the sub-cooking cavity; When the temperature in the sub-cooking cavity reaches the first temperature threshold, performing a second cooking heating on the sub-cooking cavity; When the temperature in the sub-cooking cavity reaches the second temperature threshold, maintaining the temperature of the sub-cooking cavity; Cooking is terminated when the temperature is maintained for longer than the temperature maintenance time threshold.

8. A multi-cavity steaming and baking cooking equipment control device, characterized in that: A unit comprising the method according to any one of claims 1 to 7.

9. A computer device, characterized in that: The computer device includes a memory and a processor connected to the memory; the memory is used to store a computer program; the processor is used to run the computer program stored in the memory to perform the steps of the method according to any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that The storage medium stores a computer program, which includes program instructions. When the program instructions are executed by a processor, the steps of the method according to any one of claims 1 to 7 can be implemented.

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