Anti-sticking pan baking tray assembly, steaming and baking all-in-one machine and automatic oil brushing control method

Abstract

The invention provides an anti-sticking pan baking tray assembly, a steaming and baking all-in-one machine and an automatic oil brushing control method, the anti-sticking pan baking tray assembly comprises a baking tray body, oil storage units are symmetrically arranged on the two opposite sides of the baking tray body, and each oil storage unit is provided with a plurality of oil outlet holes; a plurality of pressure sensors are further arranged at the bottom of the baking tray body and used for detecting first pressure information of the food materials and transmitting the first pressure information to the processor, so that the processor determines the weight of the food materials based on the first pressure information and determines the oil outlet amount according to the weight of the food materials. The pressure sensor and the oil storage unit are arranged on the baking tray body, the oil brushing amount is flexibly adjusted according to the actual food material weight under the control of the processor, and the cooking effect is guaranteed while pan sticking is effectively prevented.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen appliances, and in particular to an anti-stick pan and baking tray assembly, an all-in-one steamer and baker, and an automatic oiling control method. Background Art

[0002] In order to prevent the baking pan from sticking, users often wrap the ingredients in tin foil or brush oil on the bottom of the baking pan.

[0003] Current methods of oiling the pan are all manual. Applying too much oil can affect the taste of the food and is not good for human health. Applying too little oil can cause the oil to dry out and fail to prevent the pan from sticking. There is no automatic adjustment of the amount of oil applied. Summary of the Invention

[0004] In view of this, the object of the present invention is to provide an anti-stick pan baking tray assembly, an all-in-one steamer and oven, and an automatic oiling control method to achieve automatic adjustment of the oiling amount.

[0005] In a first aspect, an anti-stick pan grill assembly is provided, comprising: a grill body, oil storage units symmetrically arranged on two opposite sides of the grill body, each of the oil storage units being provided with a plurality of oil outlet holes; Several pressure sensors are also provided at the bottom of the baking tray body, which are used to detect the first pressure information of the food and transmit the first pressure information to the processor so that the processor can determine the weight of the food based on the first pressure information and determine the oil output based on the weight of the food, wherein the first pressure information represents the total pressure of all pressure sensors.

[0006] Optionally, several pressure sensors are also used to detect the second pressure information of the food and transmit the second pressure information to the processor, so that the processor can determine the food placement area based on the second pressure information, and determine the target oil outlet according to the food placement area. The target oil outlet is the oil outlet position, wherein the second pressure information represents the pressure distribution position of each pressure sensor.

[0007] Optionally, several pressure sensors are also used to detect third pressure information of the food and transmit the third pressure information to the processor, so that the processor can determine the contact area between the food and the bottom of the baking tray based on the third pressure information and adjust the oil output according to the contact area. The third pressure information represents the pressure distribution of each pressure sensor.

[0008] Optionally, the plurality of pressure sensors are distributed according to a preset distribution rule; the preset distribution rule is at least one of the following: a circular ring array distribution rule, a rectangular ring array distribution rule, an elliptical ring array distribution rule and a matrix distribution rule.

[0009] In a second aspect, a method for automatically controlling the oiling of an anti-stick pan baking tray assembly is provided, the method comprising: receiving first pressure information uploaded by a pressure sensor disposed at the bottom of the baking pan body; determining the weight of the food on the baking tray based on the first pressure information; The amount of oil discharged from the oil storage unit on the baking tray body is determined based on the weight of the food.

[0010] Optionally, determining the amount of oil in the oil storage unit on the grill body based on the weight of the food includes: Determining cooking time based on ingredient weight and a preset functional relationship between ingredient weight and cooking time; Determining the number of times to brush oil based on the functional relationship between cooking time and the number of times to brush oil; The amount of oil discharged each time is determined based on the oil output and the number of oil brushing times.

[0011] Optionally, the method further comprises: receiving second pressure information uploaded by a pressure sensor disposed at the bottom of the baking tray body; determining a food placement area on the baking tray based on the second pressure information; The target oil outlet hole corresponding to the food placement area is determined based on the food placement area and the preset position correspondence between the pressure sensor and the oil outlet hole.

[0012] And / or, the method further comprises: receiving third pressure information uploaded by a pressure sensor disposed at the bottom of the baking tray body; determining a contact area between the food on the baking tray and the bottom of the baking tray based on the second pressure information; The amount of oil applied each time is adjusted based on the contact area between the food and the bottom of the baking pan and the preset functional relationship between the contact area and the amount of oil applied. Optionally, determining the food placement area on the baking tray based on the second pressure information includes: determining a pressure distribution area on the baking tray based on the second pressure information; the pressure distribution area is composed of a plurality of sub-areas; comparing the pressure value of each sub-region with a preset pressure threshold; If it is greater than the preset pressure threshold, it is determined as the food placement area; otherwise, the sub-area is deleted.

[0013] Optionally, the method further comprises: Collecting image information of the food on the baking tray by an image acquisition device; determining an area for placing ingredients based on image information of the ingredients; The food placement area determined based on the image information of the food is verified with the food placement area determined based on the pressure sensor.

[0014] In a third aspect, a steam-bake combination machine is provided, comprising any baking tray assembly according to the first aspect, a steam-bake cavity for accommodating the baking tray assembly, and a processor for controlling automatic oiling of the baking tray assembly.

[0015] Embodiments of the present invention provide an anti-stick pan grill assembly, a steam-bake combination, and an automatic oiling control method, comprising: a grill body, oil storage units symmetrically disposed on opposite sides of the grill body, each of the oil storage units having multiple oil outlets; and a plurality of pressure sensors disposed at the bottom of the grill body, the pressure sensors being configured to detect first pressure information of food ingredients and transmit the first pressure information to a processor, which then determines the weight of the food ingredients based on the first pressure information and the amount of oil to be dispensed based on the weight of the food ingredients. By arranging the pressure sensors and oil storage units on the grill body and flexibly adjusting the amount of oil applied based on the actual weight of the food ingredients under the control of the processor, the present invention effectively prevents sticking while ensuring a good cooking effect.

[0016] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, preferred embodiments are given below and described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] 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 embodiments. It should be understood that the following drawings only illustrate certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without making any creative efforts.

[0018] Figure 1 A schematic structural diagram of an anti-stick pan baking tray assembly provided by an embodiment of the present invention is shown; Figure 2 A front view of an oil collecting hole provided in an anti-stick pan bakeware assembly provided by an embodiment of the present invention is shown; Figure 3 A side view of an oil collecting hole and an oil cup provided in an anti-stick pan bakeware assembly provided by an embodiment of the present invention is shown; Figure 4 It shows a front view of an oil collecting angle set in an anti-stick pan baking tray assembly provided by an embodiment of the present invention; Figure 5 A side view showing an oil collection angle provided in an anti-stick pan bakeware assembly provided by an embodiment of the present invention is shown; Figure 6 A schematic diagram showing a structure in which the oil storage unit and the baking pan body provided in an embodiment of the present invention are detachably mounted; Figure 7 A schematic flow chart of an automatic oiling control method for an anti-stick pan and baking tray assembly provided by an embodiment of the present invention is shown; Figure 8 A schematic diagram showing a food placement area detected by a pressure sensor provided by an embodiment of the present invention; Figure 9 A schematic diagram showing further division of the food placement area detected by the pressure sensor provided in an embodiment of the present invention is shown.

[0019] Explanation of the main component symbols: 101, baking tray body; 102, oil storage unit; 103, oil filling port; 104, oil outlet hole; 105, pressure sensor; 106, oil collecting tank; 107, oil collecting angle; 108, oil collecting hole; 109, oil cup; 110, buckle; 111, slot; 112, terminal. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. The components of the embodiments of the present invention generally described and shown in the drawings herein can be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without making creative work are within the scope of protection of the present invention.

[0021] Considering that the current method of oiling the bottom of the baking pan is mostly manual, it is impossible to control the amount of oil applied and the number of times. Applying too much oil can affect the taste of the ingredients and is not good for human health. Applying too little oil may cause the oil to dry out and fail to prevent the pan from sticking. Moreover, if the ingredients are oiled multiple times, the all-in-one machine program must be interrupted and the ingredients must be removed for oiling. This is not only cumbersome but also easy to burn on the baking pan or the ingredients when removing them.

[0022] Based on this, an embodiment of the present invention provides an anti-stick pan baking tray assembly and an automatic oil brushing control method, which are described below through embodiments.

[0023] The embodiment of the present invention provides an anti-stick pan baking tray assembly, such as Figure 1 As shown, it includes: a baking tray body; The oil storage units are symmetrically arranged on two opposite sides of the baking pan body, and the oil storage units are respectively provided with a refueling port and a plurality of oil outlet holes; A solenoid valve (not shown in the figure) is installed at each oil outlet, and the solenoid valve is used to control the opening and closing of the oil outlet hole.

[0024] The bottom of the baking pan is also equipped with several pressure sensors distributed according to a preset pattern. These sensors detect food pressure information, which is a combination of one or more of the following: first, second, and third pressure information. The first pressure information represents the total pressure of all pressure sensors; the second pressure information represents the pressure distribution position of each pressure sensor; and the third pressure information represents the pressure distribution magnitude of each pressure sensor.

[0025] The pressure information of the food is transmitted to the processor of the steam-bake combination machine, so that the processor can determine the weight of the food based on the first pressure information, and determine the oil output according to the weight of the food; determine the food placement area based on the second pressure information, and determine the target oil outlet according to the food placement area; determine the contact area between the food and the bottom of the baking tray based on the third pressure information, and adjust the oil output according to the contact area.

[0026] The processor further determines the number of times and the opening and closing time of the solenoid valve at the target oil outlet according to the oil output and the target oil outlet, wherein the target oil outlet is the oil outlet corresponding to the area where the food is located, that is, the target oil outlet position.

[0027] The preset distribution rule is at least one of the following: a circular ring array distribution rule, a rectangular ring array distribution rule, an elliptical ring array distribution rule, and a matrix distribution rule. Figure 1 A schematic diagram of the matrix distribution is shown in FIG.

[0028] In an embodiment of the present invention, the grill body has a certain depth, forming a steaming and baking space along the circumference of the depth. In a feasible embodiment, the oil storage unit is located in the steaming and baking space. The grill body is provided with an outwardly extending edge around the perimeter to facilitate user handling of the grill.

[0029] In one possible implementation, Figure 1 As shown, the refueling port is arranged at the top of the oil storage unit for convenient refueling; the oil outlet hole is arranged on the side of the oil storage unit, and the oil outlet holes of the two oil storage units are arranged relatively to each other. There are multiple oil outlet holes, and the multiple oil outlet holes are evenly spaced. The specific number of oil outlet holes and the aperture, interval size and other parameters of the oil outlet holes can be set according to the size of the baking tray. The larger the baking tray size, the more oil outlet holes there are and the larger the aperture. On the contrary, the smaller the baking tray size, the smaller the number of oil outlet holes and the smaller the aperture.

[0030] The pressure sensor and solenoid valve can communicate with the processor of the steam-bake combination machine via wireless or wired communication. If wired communication is used, a pin header can be provided at the bottom of the baking tray body, and terminals matching the pin header can be provided on a bracket within the steam-bake combination machine that supports the baking tray body. The pressure sensor and solenoid valve are electrically connected to the pin header via leads, and the terminals are connected to the processor via wiring. When the baking tray is placed in the steam-bake combination machine cavity, the pin header on the baking tray body inserts into the terminals of the steam-bake combination machine, thereby achieving circuit conduction and further enabling signal transmission between the processor and the pressure sensor and solenoid valve.

[0031] In an embodiment of the present invention, the processor controls the number of times the solenoid valve is opened and closed to control the number of times the oil is brushed. When the solenoid valve is open, oil flows out of the oil outlet, achieving the purpose of brushing the dish surface. The amount of oil brushed can be adjusted by adjusting the duration of the solenoid valve opening; the longer the opening duration, the greater the amount of oil brushed. The details of how the processor adjusts the number of times the solenoid valve is opened and closed and the duration of the opening and closing of the solenoid valve based on the pressure of the food will be explained in detail in the following embodiments and will not be repeated here.

[0032] It can be understood from the above embodiments that the present invention provides an oil storage unit on the baking tray body, an oil outlet hole on the oil storage unit, a solenoid valve at the oil outlet hole, and a pressure sensor at the bottom of the baking tray body. Under the control of the processor of the steam-bake combination machine, automatic oil brushing is achieved to effectively prevent the baking tray from sticking to the pan; and the number of times and amount of oil brushing can be automatically adjusted to ensure the cooking effect of the ingredients.

[0033] When the solenoid valve is opened, if there is sufficient oil in the oil storage unit, the oil will overflow from the oil outlet and slowly flow to the disk surface. However, as the oil in the oil storage unit becomes less and less, for example, when the oil level is gradually lower than the oil outlet, the oil will not overflow from the oil outlet, resulting in the oil in the oil storage unit not being able to be fully used for brushing.

[0034] Therefore, based on the above embodiment, the bottom plate of the baking pan body is tilted from the two sides where the oil storage unit is installed to the middle position, and the bottom plate of the oil storage unit is tilted along with the bottom plate of the baking pan body.

[0035] In the embodiment of the present invention, the tilt angle of the baking tray body should be reasonably set to prevent the tilt angle from being too large, which may cause the food to slide on the tray surface and affect the placement of the food.

[0036] By setting the bottom plate of the baking tray body at a certain inclination angle, the bottom of the oil storage unit follows the inclination, so that the oil can slowly flow to the oil outlet under the action of gravity, and then flow out of the oil outlet, so that the oil in the oil storage unit can basically flow out of the oil outlet smoothly.

[0037] In another feasible embodiment, the bottom of the baking tray body can also be set to an elastic structure, that is, it can be deformed. When the food is placed on the baking tray, the surface of the baking tray will gradually move downward as the weight of the food increases, thereby producing a certain inclination angle. Since the bottom of the oil storage unit will move with the bottom of the baking tray body, the bottom of the oil storage unit will also produce a certain inclination angle. The oil in the oil storage unit will flow to the oil outlet under the action of gravity, and then flow out of the oil outlet and flow into the dish surface, thereby brushing the bottom of the food with oil to prevent the food from sticking to the pan. When the bottom plate of the baking pan body is set to an inclined structure, the oil will flow to the middle position.

[0038] Therefore, based on the above embodiment, an oil collecting area is further provided in the middle position of the bottom plate of the baking tray body, and the oil collecting area is in at least one of the following forms: an oil collecting trough, an oil collecting angle and an oil collecting hole, and an oil cup is installed at the bottom of the oil collecting hole.

[0039] Specifically, if Figure 1 As shown, the oil collecting tank is an oil tank set in the center of the bottom plate of the baking pan body to store excess cooking oil. The width of the oil collecting tank is set according to the size of the baking pan. The larger the baking pan, the wider the oil collecting tank.

[0040] like Figure 2 and Figure 3 As shown, the oil collection hole eliminates the oil trough structure and creates multiple oil holes in the original oil trough area. A removable oil cup is installed below the multiple oil holes. Compared to the oil trough structure, the oil cup structure can collect more oil and is more convenient for users to clean because the oil cup is removable. However, the oil cup structure also increases costs. The larger size of the oil cup itself also affects the placement of the baking tray. Compared with the oil trough structure, each has its advantages, and the appropriate oil collection method can be selected according to actual needs.

[0041] If the user needs the oil to stay on the food for a longer time, then the oil collection angle can be used. Figure 4 、 Figure 5 As shown, the grill pan has no oil trough or oil cup in the center. Instead, the sides of the grill pan tilt toward the center, forming an angle. The cooking oil that flows out of the grill pan is directly stored in the bottom angle. The advantage of this structure is that, compared to an oil sump, the angle is shallower. Even if the oil is concentrated in the angle, the ingredients still have access to this area, ensuring they are always well-oiled for cooking. This structure is suitable for cooking foods that require a lot of cooking oil, such as frying.

[0042] These three different oil collection methods have their own applicable usage scenarios and functions. Users can use different baking tray structures according to their actual cooking needs when preparing different recipes to achieve better cooking results.

[0043] Based on the above embodiment, the oil storage unit and the baking pan body are integrally formed.

[0044] In this embodiment of the present invention, the bottom of the oil reservoir unit serves as the bottom of the grilling pan body, the rear side of the oil reservoir unit also serves as the side panel of the grilling pan body, and an oil outlet is provided on the front side of the oil reservoir unit. If the oil reservoir unit is the same length as the grilling pan body, the left and right sides of the oil reservoir unit serve as the two side panels of the grilling pan body. If the oil reservoir unit is shorter than the grilling pan body, two separate side panels may be provided. During production, the oil reservoir unit and the grilling pan body are integrally formed using an injection molding process.

[0045] The one-piece molding method has lower processing costs and a simpler structure, but it is inconvenient to clean the inside of the oil storage unit.

[0046] Therefore, based on the above embodiment, the oil storage unit and the baking pan body are detachably arranged, buckles are provided on both sides of the bottom of the oil storage unit, and a slot that cooperates with the buckles is provided on the bottom plate of the baking pan body. Figure 6 A schematic diagram showing the detachable structure of the oil storage unit and the baking pan body.

[0047] In this embodiment of the present invention, the oil storage unit is a separate oil storage box. When the oil storage box is installed on the baking tray, the slot and the buckle can be locked together to fix the oil storage box on the baking tray. Similarly, the user only needs to turn the buckle to conveniently remove the oil storage box from the baking tray.

[0048] The oil reservoir is detachably mounted on the grill body, allowing for easy removal and cleaning. The bottom plate of the oil reservoir is connected to the bottom plate of the grill body, so when the bottom of the grill body tilts, the bottom of the oil reservoir also tilts first.

[0049] In addition, it should be noted that in the detachable mode, the electrical components in the oil storage unit, such as the solenoid valve, can communicate with the processor of the steam oven through wireless communication or through wired communication. Figure 6 As shown, it is necessary to set a pin header (not shown in the figure) at the bottom of the oil storage unit, and set a terminal on the bottom of the baking tray body. The pin header of the oil storage unit and the terminal of the baking tray body are plugged in to realize circuit conduction, and the baking tray body is then plugged in with the terminal of the steam-bake combination machine through its own pin header, thereby realizing the circuit connection between the solenoid valve and the processor.

[0050] If the oil is allowed to flow slowly onto the plate by itself, the oil can only flow toward the plate in the direction of the oil outlet hole, and only the baking pan within the area covered by the oil outlet hole can be oiled, so the oiling range is relatively limited.

[0051] Therefore, based on the above embodiment, a nozzle is provided at the oil outlet, and a pressurizing component is provided in the oil storage unit to spray the oil in the oil storage unit through the pressurizing component to form a spray.

[0052] In the embodiment of the present invention, the pressurizing component is, for example, a micro booster pump, a compressor, etc.

[0053] The pressurizing component is communicated with the processor of the steam-bake combination machine. When the solenoid valve is opened, the processor sends a driving signal to the pressurizing component, and the pressurizing component starts to work, generating pressure on the oil, driving the oil to spray out and form a spray, so that the oil spray range of the oil outlet is larger.

[0054] Based on the same inventive concept, a method for automatically brushing oil on an anti-stick pan and baking tray assembly is provided. Figure 7 As shown, the execution subject of the method is a processor of the steam-bake combination machine, and the method includes the following steps: Step S701: receiving first pressure information uploaded by a pressure sensor disposed at the bottom of the baking tray body.

[0055] The user places the ingredients on a baking tray and places the tray into the oven to prepare the food. A pressure sensor detects the pressure on the baking tray and sends the data to the oven's processor.

[0056] Step S702: Determine the weight of the food on the baking tray based on the first pressure information.

[0057] To calculate the total weight of the food, the pressure values ​​of all sensors that recorded non-zero pressure readings are accumulated. This is because the pressure reading of each sensor directly reflects the weight of the food within its area of ​​responsibility. The sum of the pressure values ​​is then converted to a weight value to obtain the total weight of the food.

[0058] Step S703: Determine the oil output from the oil storage unit on the grill body based on the weight of the food.

[0059] In one feasible embodiment, determining the amount of oil in the oil storage unit on the grilling pan body based on the weight of the food includes: Step S703A: Determine the cooking time based on the weight of the ingredients and a preset functional relationship between the weight of the ingredients and the cooking time.

[0060] Step S703B: Determine the number of times to brush the oil based on the functional relationship between the cooking time and the number of times to brush the oil.

[0061] In this step, the functional relationship between the weight of the ingredients and the cooking time is a proportional linear relationship. The heavier the ingredients, the longer the cooking time required. For example, a large sweet potato will definitely require more cooking time than a small sweet potato.

[0062] In one example, the functional relationship between ingredient weight and cooking time is expressed as ; in, For basic cooking time, is the adjustment coefficient; is the weight of the food; The adjusted cooking time.

[0063] First, determine the basic cooking time according to the recipe of the ingredients to be cooked For example, baking sweet potatoes may take thirty minutes, while grilling fish may take ten minutes, and steaming buns may take twenty minutes. Based on this basic cooking time, adjust the cooking time according to the specific weight of the ingredients.

[0064] The functional relationship between cooking time and the number of times of brushing oil is also a proportional linear relationship. The longer the cooking time, the more times of brushing oil.

[0065] The number of oiling times can be adjusted according to the adjusted cooking time. Specifically, the corresponding number of oiling times is achieved by adjusting the number of times the solenoid valve at the target oil outlet is opened.

[0066] Step S703C: Determine the oil output for each time based on the oil output and the number of oil brushing times.

[0067] Based on the above implementation, the method further includes the following steps: Step S704: receiving second pressure information uploaded by a pressure sensor disposed at the bottom of the baking pan body.

[0068] Step S705: Determine the food placement area on the baking tray based on the second pressure information.

[0069] like Figure 8 As shown, the shaded area is the food placement area. Each pressure sensor is assigned a number, and each sensor number has a corresponding position according to a preset distribution rule.

[0070] Based on the pressure values ​​of each sensor, you can identify which sensors have detected a pressure change. Typically, only sensors that are covered or partially covered by food will display non-zero values. The areas corresponding to these sensors displaying non-zero values ​​are considered to be covered by food.

[0071] Step S706: determining a target oil outlet corresponding to the food placement area based on the food placement area and a preset positional correspondence between the pressure sensor and the oil outlet.

[0072] In an embodiment of the present invention, the oil outlet holes are also numbered, and the numbers of the oil outlet holes correspond to the numbers of the pressure sensors. In one example, for example, oil outlet hole No. 1 corresponds to pressure sensors No. 1-3. The numbers of the oil outlet holes also correspond one-to-one to the numbers of the solenoid valves. Specifically, the corresponding oil outlet hole is found according to the number of the pressure sensor with a non-zero pressure value, and it is determined as the target oil outlet hole. Then, the number of the solenoid valve at the target oil outlet hole is determined based on the target oil outlet hole. By finding the target oil outlet hole, there is no need to open all the oil outlet holes at the same time. Only the oil outlet holes near the food area need to be opened to achieve anti-stick pan, thereby avoiding waste of oil.

[0073] And / or, the method further comprises: Step S707: receiving third pressure information uploaded by the pressure sensor disposed at the bottom of the baking tray body.

[0074] Step S708: Determine the contact area between the food on the baking tray and the bottom of the baking tray based on the second pressure information.

[0075] In a feasible embodiment, the contact area between the food and the baking tray can be calculated based on the shape of the determined food placement area. For regular geometric shapes (such as rectangles, ellipses or polygons), the corresponding area formula can be directly applied for calculation. Figure 8 As shown, if the shape of the area is rectangular, it can be calculated according to the rectangular area calculation formula, wherein the spacing distance between each pressure sensor is a known parameter. According to these known parameters, the length and width of the rectangular area can be determined, and then the contact area can be calculated.

[0076] If the distribution area is irregular in shape, the total area can be approximately calculated using a calculus algorithm or by dividing it into multiple simple shapes and calculating them separately and then summing them up.

[0077] Step S709: adjusting the amount of oil applied each time based on the contact area between the food and the bottom of the baking pan and a preset functional relationship between the contact area and the amount of oil applied.

[0078] In this step, the functional relationship between the contact area and the amount of oil brushed is also a proportional linear relationship. The larger the contact area, the more oil is required.

[0079] The actual contact area is determined based on the pressure data collected by the pressure sensor, and the amount of oil brushing can be determined based on the contact area. The amount of oil brushing is adjusted by adjusting the opening time of the solenoid valve. The longer the solenoid valve is open, the more oil is brushed.

[0080] The relationship between the solenoid valve's opening time and oil output can be established in advance using experimental data. For example, how much oil will be output after opening for one minute, and how much after opening for two minutes. Using this experimental data, a functional relationship between the two can be established. The solenoid valve's opening time can then be determined based on the actual oil output required, and the calculated opening time can be sent to the solenoid valve.

[0081] The present invention sets a pressure sensor and determines the placement area, contact area and weight of the ingredients on the baking tray based on the pressure information collected by the pressure sensor, and then flexibly adjusts the number of times and amount of oiling according to the placement area, contact area and weight of the ingredients, thereby achieving better cooking effects.

[0082] Based on the above embodiment, determining the food placement area based on the second pressure information includes: Step S703A: Determine the pressure distribution area on the baking tray based on the second pressure information.

[0083] In this step, the pressure distribution area is divided into multiple sub-areas; each area is numbered, for example, 1-n. The pressure magnitude Fn of each area is recorded. Figure 8 As shown in , it is divided into two areas, one is an elliptical area and the other is a rectangular area.

[0084] Step S703B: Compare the pressure value of each sub-area with a preset pressure threshold.

[0085] Step S703C: If the pressure is greater than the preset pressure threshold, it is determined as the food placement area; otherwise, the sub-area is deleted.

[0086] Because some moisture or food residue on the baking tray will also generate pressure and cause interference, and the pressure of these moisture and residues is very small, by setting the pressure threshold, these areas of food residue and moisture are excluded, making the detected food distribution area more accurate.

[0087] like Figure 9 As shown in the figure, the area with sparse oblique line density in the rectangular area is the area of ​​water or food residue, and the area with dense oblique line density in the middle is the actual food distribution area.

[0088] In one feasible implementation, the area where the food is placed after screening can be re-divided into zones, each zone is numbered 1-m, and the contact area of ​​each zone is calculated. For example, when steaming buns, each bun will correspond to a zone.

[0089] Based on the above embodiment, the method further includes the following steps: Step S710: Capturing image information of the food on the baking tray through an image acquisition device.

[0090] In one example, the image acquisition device is installed at the top of the cavity of the steam oven, for acquiring image information of the food materials on the baking tray.

[0091] Since the working environment is under high temperature conditions, the image acquisition device also needs to have good heat resistance to ensure long-term stable work. The image acquisition device is a high-temperature-resistant camera. For example, an industrial-grade high-temperature-resistant camera is used: such cameras are specially designed for high-temperature environments and have good heat resistance and protection levels. For example, some IP67 or IP68 level industrial cameras are not only waterproof and dustproof, but also can withstand high temperatures.

[0092] Step S711: determining the food material placement area based on the image information of the food materials.

[0093] In this step, the distribution area of the food materials can be identified by training a convolutional neural network CNN. The use of convolutional neural networks to identify the location and distribution area of target objects in images is prior art and will not be described here.

[0094] Step S712: verifying the food material placement area determined based on the image information of the food materials with the food material placement area determined based on the pressure sensor, to verify the accuracy of the food material placement area.

[0095] In one possible implementation, the food material placement areas acquired by the two methods can be compared for overlap. Ideally, the two results should be highly consistent or completely coincident. If the comparison results are consistent, the food material placement area determined by either method is the final detection result.

[0096] If significant differences are found between the two, a priority can be set, such as using the food material placement area determined by the pressure sensor. Further analysis can be made after cooking is completed. The reason may be that the image capture is inaccurate (such as due to light problems), the pressure sensor is faulty, or the shape of the food materials is special, etc.

[0097] By verifying the food material placement areas determined by the two methods against each other, the detection effect can be made more accurate.

[0098] In another implementation, the judgment results of the two can also be weighted and averaged, or a more complex fusion strategy (such as Bayesian network, decision tree, etc.) can be used to obtain the final food material distribution.

[0099] There's another caveat when using the baking tray's oiling function. When preparing ingredients, there may be excess moisture on the ingredients or residual moisture on the baking tray. If the oven cavity temperature is high and there's a lot of moisture on the ingredients or baking tray, adding oil to the baking tray can cause the oil to burst and splash due to contact with water, a common problem.

[0100] To prevent cooking oil from "frying" at high temperatures, a heating fan can be installed in the steam oven. The main function of the heating fan is to circulate the hot air inside the oven, so that the ingredients in the baking tray are heated evenly. It can also dry the ingredients and remove excess moisture.

[0101] Then before oiling, the automatic oiling control method further includes: Step A: collecting image information of the baking tray through an image acquisition device; Step B: determining whether there is excess moisture on the baking tray based on the image information; Step C: If there is excess moisture, a command is sent to the heating fan to start the heating fan until the image acquisition information shows that there is no excess moisture on the baking tray, and a shutdown command is sent to the heating fan.

[0102] Based on the same inventive concept, a steam-bake combination machine is provided, comprising any baking tray assembly of the first aspect, a steam-bake cavity for accommodating the baking tray assembly, and a processor for controlling automatic oiling of the baking tray assembly.

[0103] In a possible embodiment, the steam-bake machine further includes a heating fan for drying excess moisture on the baking tray to prevent the pan from frying.

[0104] In a possible embodiment, the steam-bake machine is further installed with an image acquisition device for acquiring image information of the food on the baking tray.

[0105] In addition, by combining the steam baking mode of the steam-bake machine with the automatic oiling function of the baking tray, it is also possible to achieve pan-frying (or pan-frying) of the opposite side.

[0106] Steam baking in a steam-bake combination oven is an existing technology. The principle is that when the oven is baking, a steam generator inside the oven cavity draws water from a water tank and sprays it into the pot in the form of steam. Simply adjusting the steam generator's spray angle or replacing the steam generator with a pipe valve can add water to the baking tray.

[0107] Pan-fried and pan-fried dumplings are commonplace in our daily lives, known for their crispy, juicy, and delicious flavors, making them incredibly popular. However, their preparation can be complex. To create beautiful and delicious pan-fried dumplings, the pan often requires repeated refilling and re-adding oil, and the heat control required is also challenging. These two complex cooking methods are difficult for most users to master. The automatic refilling function of the baking tray and the steam baking function of the steam-bake combination make it easy to add both oil and water.

[0108] When frying, if there is an oil collecting tank or oil collecting hole on the baking tray, the user needs to place the matching cover on the oil collecting tank or oil collecting hole to prevent water and oil from being lost from the baking tray.

[0109] The user then places the prepared pastries evenly on the baking tray (if the user needs to make good-looking dough, they can also add appropriate amount of flour and water to the baking tray first).

[0110] The baking tray will be regularly replenished with water and oil according to the settings of the recipe program to keep sufficient water and oil in the pot for the best cooking effect.

[0111] As long as there is enough water and oil in the baking pan, you can achieve pan-frying and pan-frying, enriching the user's cooking experience.

[0112] The oven also uses an image acquisition device to automatically identify the remaining water and oil in the baking tray and replenish them promptly if they are running low. Compared to manual cooking, this solution allows for better control of the baking tray's temperature and ensures a constant supply of water and oil, resulting in better cooking results.

[0113] In addition, in the description of the embodiments of the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," and "connected" should be understood in a broad sense. For example, they may refer to fixed connections, detachable connections, or integral connections; they may refer to mechanical connections or electrical connections; they may refer to direct connections or indirect connections through an intermediate medium; and they may refer to internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on the specific circumstances.

[0114] In the description of the present invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings and are intended solely to facilitate and simplify the description of the present invention. They are not intended to indicate or imply that the devices or components referred to must have, be constructed, or operate in a specific orientation, and therefore should not be construed as limitations on the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0115] In the several embodiments provided in this application, it should be understood that the disclosed systems, devices and methods can be implemented in other ways. The device embodiments described above are merely schematic. For example, the division of the units is merely a logical function division. There may be other division methods in actual implementation. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed may be through some communication interface, indirect coupling or communication connection of devices or units, which may be electrical, mechanical or other forms.

[0116] The units described as separate components may or may not be physically separate, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of these units may be selected to achieve the purpose of this embodiment according to actual needs.

[0117] In addition, each functional unit in each embodiment of the present invention may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit.

[0118] Finally, it should be noted that the above-described embodiments are only specific implementation methods of the present invention, which are used to illustrate the technical solutions of the present invention, rather than to limit them. The scope of protection of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the above-described embodiments, those skilled in the art should understand that any person skilled in the art can modify or easily conceive of changes to the technical solutions described in the above-described embodiments within the technical scope disclosed by the present invention, or replace some of the technical features therein with equivalents. Such modifications, changes, or replacements do not deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A non-stick pan baking tray assembly, characterized in that: include: Baking tray body, Oil storage units are symmetrically arranged on two opposite sides of the baking pan body, and each of the oil storage units is provided with a plurality of oil outlet holes; Several pressure sensors are also provided at the bottom of the baking tray body, and are used to detect first pressure information of the food and transmit the first pressure information to the processor so that the processor can determine the weight of the food based on the first pressure information and determine the oil output according to the weight of the food, wherein the first pressure information represents the total pressure of all pressure sensors.

2. The anti-stick pan baking tray assembly according to claim 1, characterized in that: The multiple pressure sensors are also used to detect second pressure information of the food and transmit the second pressure information to the processor, so that the processor can determine the food placement area based on the second pressure information and determine the target oil outlet according to the food placement area, and the target oil outlet is the oil outlet position, wherein the second pressure information represents the pressure distribution position of each pressure sensor.

3. The anti-stick pan baking tray assembly according to claim 1 or 2, characterized in that: The several pressure sensors are also used to detect the third pressure information of the food and transmit the third pressure information to the processor, so that the processor can determine the contact area between the food and the bottom of the baking tray based on the third pressure information and adjust the oil output according to the contact area. The third pressure information represents the pressure distribution of each pressure sensor.

4. The anti-stick pan baking tray assembly according to claim 1, characterized in that: The plurality of pressure sensors are distributed according to a preset distribution rule; the preset distribution rule is at least one of the following: a circular ring array distribution rule, a rectangular ring array distribution rule, an elliptical ring array distribution rule, and a matrix distribution rule.

5. An automatic oiling control method for the anti-stick pan baking tray assembly according to any one of claims 1 to 4, characterized in that: The method comprises: receiving first pressure information uploaded by a pressure sensor disposed at the bottom of the baking pan body; determining the weight of the food on the baking tray based on the first pressure information; The amount of oil discharged from the oil storage unit on the baking tray body is determined based on the weight of the food.

6. The method according to claim 5, characterized in that The step of determining the amount of oil in the oil storage unit on the grill body based on the weight of the food includes: Determining the cooking time based on the weight of the food and a preset functional relationship between the food weight and the cooking time; Determining the number of oiling times based on the functional relationship between the cooking time and the number of oiling times; The oil output for each time is determined based on the oil output and the number of oil brushing times.

7. The method according to claim 5, characterized in that The method further comprises: receiving second pressure information uploaded by a pressure sensor disposed at the bottom of the baking tray body; determining a food placement area on the baking tray based on the second pressure information; Determining a target oil outlet corresponding to the food placement area based on the food placement area and a preset positional correspondence between the pressure sensor and the oil outlet; And / or, the method further comprises: receiving third pressure information uploaded by a pressure sensor disposed at the bottom of the baking tray body; determining a contact area between the food on the baking tray and the bottom of the baking tray based on the second pressure information; The amount of oil applied each time is adjusted based on the contact area between the food and the bottom of the baking pan and a preset functional relationship between the contact area and the amount of oil applied.

8. The method according to claim 7, characterized in that The determining of the food placement area on the baking tray based on the second pressure information includes: determining a pressure distribution area on the baking tray based on the second pressure information; wherein the pressure distribution area is composed of a plurality of sub-areas; comparing the pressure value of each sub-region with a preset pressure threshold; If it is greater than the preset pressure threshold, it is determined as the food placement area; otherwise, the sub-area is deleted.

9. The method according to claim 7 or 8, characterized in that The method further comprises: Collecting image information of the food on the baking tray by an image acquisition device; determining an area for placing the food based on the image information of the food; The food placement area determined based on the image information of the food is verified with the food placement area determined based on the pressure sensor.

10. A steam-bake combination machine, characterized in that: The invention comprises a baking tray assembly according to any one of claims 1 to 4, a steaming and baking cavity for accommodating the baking tray assembly, and a processor for controlling automatic oiling of the baking tray assembly.

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