Cooking device with baking function and control method thereof

Abstract

The invention discloses a cooking device with a baking function and a control method thereof, and the cooking device comprises an inner container which is used for containing food materials; the heating component is arranged in the inner container; the cooling assembly can drive air outside the inner container to enter the inner container; the control method comprises the following steps: controlling the heating component to start heating; current cooking parameters are obtained, when the cooking parameters reach a first preset condition, the cooling assembly is controlled to be started, and the cooking parameters at least comprise any one or combination of the following parameters: the temperature in the inner container and the working duration of the heating component; the first preset condition at least comprises any one or combination of the following conditions: the temperature in the inner container reaches the first preset temperature, and the working duration of the heating part reaches the preset temperature rise duration. The temperature adjusting speed of the cooking device is effectively increased, the cooking requirement of high-requirement food materials is accurately met, the temperature control effect is optimized, the taste of the food materials and the cooking quality are greatly improved, and better experience is brought to a user.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliance manufacturing, and in particular to a cooking device with a grilling function and a control method thereof. Background Art

[0002] Ovens are common kitchen appliances that typically include an inner container for placing ingredients. To meet the cooking needs of an oven, a heating unit is installed inside the oven to generate high temperatures for roasting, grilling, and baking food. Ovens are suitable for grilling steaks, chicken wings, bread, and vegetables.

[0003] When cooking food in an oven, the heating unit in the oven is activated to provide a high temperature environment for the food to be baked. However, when using ovens for baking (for example, grilling steak), the following problems are common: the resulting food loses a lot of moisture, becomes too tough, and has a poor taste, which fails to meet user needs.

[0004] Therefore, it is necessary to provide a cooking device with a grilling function and a control method thereof to solve at least one of the above problems. Summary of the Invention

[0005] In response to the defects of the existing technology, the embodiments of the present invention provide a cooking device with a grilling function and a control method thereof, which can effectively improve the temperature adjustment speed of the cooking device, accurately meet the cooking needs of high-demand ingredients, optimize the temperature control effect, thereby greatly improving the taste of the ingredients and the cooking quality, and bringing a better experience to users.

[0006] The specific technical solutions of the embodiments of the present invention are:

[0007] A control method for a cooking device with a grilling function, the cooking device comprising: an inner pot for holding food; a heating component disposed in the inner pot, wherein heat generated by the heating component in an operating state can be directly radiated to the surface of the food; and a cooling component capable of driving air outside the inner pot into the inner pot. The control method comprises:

[0008] Controlling the heating component to start heating;

[0009] Obtain current cooking parameters. When the cooking parameters reach a first preset condition, control the cooling component to start, the cooking parameters including at least any one of the following or a combination thereof: the temperature in the inner pot, the operating time of the heating component; the first preset condition including at least any one of the following or a combination thereof: the temperature in the inner pot reaches a first preset temperature, the operating time of the heating component reaches a predetermined heating time.

[0010] In a preferred embodiment, the current cooking parameters are obtained, and when the cooking parameters reach a first preset condition, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start at the same time to allow air outside the inner pot to enter the inner pot.

[0011] In a preferred embodiment, when the cooking parameter reaches a second preset condition, the heating component is controlled to turn on.

[0012] In a preferred embodiment, the heating component includes a first heating element located above the food and a second heating element located below the food, and controlling the heating component to start heating includes: controlling the first heating element and / or the second heating element to start working to increase the temperature in the inner pot.

[0013] In a preferred embodiment, the heating component includes a first heating element located above the food and a second heating element located below the food, and turning off the heating component includes: controlling the first heating element and the second heating element to stop working; reducing the power of the heating component includes: controlling the first heating element or the second heating element to stop working or to work intermittently.

[0014] In a preferred embodiment, the cooling component includes: an air flow channel connecting the inner tank with the outside, and a driving mechanism for providing driving force for the fluid in the air flow channel. After the driving mechanism is started, external air can flow into the inner tank through the air flow channel; controlling the startup of the cooling component includes: starting the driving mechanism to introduce external air into the inner tank to reduce the temperature in the inner tank.

[0015] In a preferred embodiment, the heating component includes a first heating element located above the food and a second heating element located below the food, and the control method further includes:

[0016] When the cooking parameters reach a second preset condition, the cooling component is turned off, and the heating component is started in a predetermined working mode to maintain the temperature range in the inner pot within a predetermined cooking temperature range. The second preset condition includes any one of the following or a combination thereof: the temperature in the inner pot reaches a second preset temperature, the working time of the cooling component reaches a predetermined cooling time, and the second preset temperature is lower than the first preset temperature.

[0017] In a preferred embodiment, the heating component includes a first heating element located above the food and a second heating element located below the food, and the predetermined operating mode includes: controlling at least one of the first heating element and the second heating element to operate intermittently to maintain the temperature range in the inner pot within a predetermined cooking temperature range, and the maximum value of the predetermined cooking temperature range is less than the first preset temperature.

[0018] In a preferred embodiment, the predetermined operating mode includes: controlling the second heating element to operate intermittently to maintain the temperature range in the inner pot within a predetermined cooking temperature range, and the maximum value of the predetermined cooking temperature range is less than the first preset temperature.

[0019] In a preferred embodiment, the cooking device further includes a controller storing a recipe, wherein the recipe stores corresponding cooking parameters for different ingredients. When the cooking parameters include a heating time of the heating component, "obtaining current cooking parameters, and when the cooking parameters reach a first preset condition, turning off the heating component or reducing the power of the heating component, and simultaneously controlling the cooling component to start so that air outside the inner pot enters the inner pot" includes:

[0020] Obtaining the current working time of the heating component;

[0021] The current working time of the heating component is compared with the heating time pre-stored in the recipe. When the current working time of the heating component reaches the preset heating time pre-stored in the recipe, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

[0022] In a preferred embodiment, the cooking device further includes a controller, a temperature sensor for obtaining the cooking temperature in the inner pot, the temperature sensor, the heating component, and the cooling component are electrically connected to the controller, the controller stores a recipe, and the recipe stores corresponding cooking parameters for different ingredients. When the cooking parameters include the temperature in the inner pot, "obtaining the current cooking parameters, and when the cooking parameters reach a first preset condition, turning off the heating component or reducing the power of the heating component, and simultaneously controlling the cooling component to start so that air outside the inner pot enters the inner pot" includes:

[0023] Acquiring the current temperature of the inner container through the temperature sensor;

[0024] The current temperature in the inner pot is compared with the heating temperature pre-stored in the recipe. When the current temperature in the inner pot reaches the heating temperature pre-stored in the recipe, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

[0025] In a preferred embodiment, the cooking device further includes a controller, an image acquisition module for acquiring the cooking status of the food in the inner pot, the image acquisition module, the heating component, and the cooling component are electrically connected to the controller, the controller stores a recipe, and the recipe stores corresponding cooking parameters for different ingredients, the cooking parameters also including the appearance of the food. When the cooking parameters include the appearance of the food, "acquiring current cooking parameters, and when the cooking parameters reach a first preset condition, turning off the heating component or reducing the power of the heating component, and simultaneously controlling the cooling component to start so that air outside the inner pot enters the inner pot" includes:

[0026] Get the appearance status of the current ingredient;

[0027] The acquired appearance state of the current ingredients is compared with the appearance standard pre-stored in the recipe. When the appearance state of the current ingredients reaches the appearance standard pre-stored in the recipe, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

[0028] A cooking device with a grilling function, comprising:

[0029] An inner container, for holding food;

[0030] A heating component is provided in the inner pot, and the heat energy generated by the heating component in a working state can be directly radiated to the surface of the food;

[0031] a cooling component, wherein the cooling component is capable of allowing air outside the inner liner to enter the inner liner;

[0032] A controller capable of executing any of the above-mentioned control methods for a cooking device with a grilling function.

[0033] In a preferred embodiment, the heating component includes a first heating element arranged on the upper side of the inner pot and a second heating element arranged on the lower side, the height of the first heating element is higher than the food, and the height of the second heating element is lower than the food.

[0034] In a preferred embodiment, the interior of the inner pot has relative top and bottom walls, and side walls arranged between the top and bottom walls, the first heating element is arranged near the top wall, and the second heating element is arranged near the middle and lower part of the side wall.

[0035] In a preferred embodiment, the side walls include opposite front and rear side walls, and opposite left and right walls, and the number of the second heating elements is at least two, at least one second heating element is arranged on the left side wall, and at least one second heating element is arranged on the right side wall.

[0036] In a preferred embodiment, the second heating element comprises a heating tube extending along a predetermined plane, and the predetermined plane extends obliquely from top to bottom away from the side wall.

[0037] In a preferred embodiment, the first heating element can form a first radiation zone facing the food, and the second heating element can form a second radiation zone facing the food, and the first radiation zone and the second radiation zone overlap at least in the area where the food is located.

[0038] In a preferred embodiment, the angle between the predetermined plane and the side wall is 15° to 25°.

[0039] In a preferred embodiment, the minimum distance between the second heating element and the side wall is between 5 mm and 10 mm.

[0040] In a preferred embodiment, the outer cover of the second heating element is provided with a protective cover.

[0041] In a preferred embodiment, the cooling component includes an air flow channel connected to the interior of the inner tank and a driving mechanism connected to the air flow channel. The air flow channel has an inlet and an outlet. After the driving mechanism is started, external air can enter the inlet, flow through the air flow channel and then enter the inner tank, driving the fluid in the inner tank into the air flow channel and then being discharged to the outside from the outlet.

[0042] In a preferred embodiment, an air inlet and an air outlet are provided on the inner wall of the inner liner, and the air flow channel includes an air inlet channel and an air outlet channel, one end of the air inlet channel is provided with the inlet, and the other end is connected to the air inlet, one end of the air outlet channel is connected to the air outlet, and the other end is provided with the outlet.

[0043] In a preferred embodiment, the air inlet and the air outlet are arranged diagonally on the inner wall of the inner container.

[0044] In a preferred embodiment, the driving mechanism includes any one or a combination of the following: a first fan, which is arranged on the air inlet channel and is used to blow external air into the inner tank through the inlet; a second fan, which is connected to the air outlet channel and is used to draw the fluid in the inner tank out of the inner tank.

[0045] In a preferred embodiment, the first fan and the second fan are installed on the top of the outer side of the inner liner, and at least part of the air inlet channel and at least part of the air outlet channel are located on the top of the outer side of the inner liner.

[0046] In a preferred embodiment, a non-return mechanism is provided on the air inlet passage, and the non-return mechanism is provided on the air inlet passage between the first fan and the inner tank.

[0047] In a preferred embodiment, a cooling mechanism is provided on the air outlet channel, and the cooling mechanism is used to cool the fluid flowing out of the inner tank. Along the fluid flow path, the second fan is located upstream of the cooling mechanism.

[0048] The technical solution of the present invention has the following significant beneficial effects:

[0049] The cooking device with a grilling function provided in the embodiment of the present application, when in use, after the heating component is started, by controlling the cooling component to start after the cooking parameter reaches a first preset condition, can quickly adjust the temperature in the inner pot during the cooking process. When rapid cooling is required, it can respond quickly to achieve efficient temperature regulation, which is beneficial to retaining the moisture inside the ingredients during the cooking process, improving the taste of the ingredients, and achieving the effect of imitating a chef frying steak in a Western restaurant, better satisfying the user experience.

[0050] With reference to the following description and drawings, specific embodiments of the present invention are disclosed in detail, indicating the manner in which the principles of the present invention can be employed. It should be understood that the embodiments of the present invention are not limited in scope thereby. Within the spirit and scope of the appended claims, the embodiments of the present invention include many variations, modifications, and equivalents. Features described and / or illustrated with respect to one embodiment may be used in the same or similar manner in one or more other embodiments, combined with features in other embodiments, or substituted for features in other embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] The drawings described herein are for illustrative purposes only and are not intended to limit the scope of the present invention in any way. In addition, the shapes and proportional dimensions of the various components in the drawings are merely illustrative and are used to help understand the present invention, and are not intended to specifically limit the shapes and proportional dimensions of the various components of the present invention. Those skilled in the art can select various possible shapes and proportional dimensions to implement the present invention according to specific circumstances under the guidance of the present invention.

[0052] Figure 1 A schematic diagram of a cooking device with a grilling function provided in an embodiment of the present application Figure 1 ;

[0053] Figure 2 A schematic diagram of a cooking device with a grilling function provided in an embodiment of the present application Figure 2 ;

[0054] Figure 3 A schematic diagram of a cooking device with a grilling function provided in an embodiment of the present application Figure 3 ;

[0055] Figure 4 This is a flowchart of a method for controlling a cooking device with a grilling function provided in an embodiment of the present application;

[0056] Figure 5 This is a flowchart of a method for controlling a cooking device with a grilling function provided in an embodiment of the present application;

[0057] Figure 6 This is a flowchart of a method for controlling a cooking device with a grilling function provided in an embodiment of the present application;

[0058] Figure 7 steaks obtained by grilling in an existing oven;

[0059] Figure 8 The steaks are grilled on the iron plate by the restaurant's western chef;

[0060] Figure 9 The grilled steak is obtained by using the cooking device with grilling function provided in the embodiment of the present application;

[0061] Figure 10 for Figure 1 A partial enlarged schematic diagram of the left side wall and the first heating element is shown.

[0062] Reference numerals of this application:

[0063] 1. Inner liner;

[0064] 101, top wall;

[0065] 102. Bottom wall;

[0066] 103, left side wall;

[0067] 104, right side wall;

[0068] 105, posterior lateral wall;

[0069] 11. Protective cover;

[0070] 21. a first heating element;

[0071] 22. a second heating element;

[0072] 30. Airflow channel;

[0073] 31. Air inlet channel;

[0074] 311, anti-return structure;

[0075] 32. Air outlet channel;

[0076] 41. First fan;

[0077] 42. Second fan. DETAILED DESCRIPTION

[0078] The technical solution of the present invention will be described in detail below with reference to the accompanying drawings and specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention. After reading the present invention, modifications of various equivalent forms of the present invention by those skilled in the art all fall within the scope defined by the claims attached to this application.

[0079] It should be noted that when an element is referred to as being "disposed on" another element, it may be directly on the other element or there may be an element centered thereon. When an element is referred to as being "connected to" another element, it may be directly connected to the other element or there may be an element centered thereon. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only implementations.

[0080] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this application pertains. The terms used herein in the specification of this application are intended only to describe specific embodiments and are not intended to limit this application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0081] The inventors of this application have conducted an in-depth study on existing ovens. Taking steak as an example, they compared steaks baked in existing ovens with steaks manually fried by chefs in Western restaurants (such as Michelin restaurants). Figure 7 As shown, the steak is obtained by baking in an existing oven; Figure 8 A steak grilled on a teppanyaki grill in a restaurant's western-style kitchen. A comparison revealed that steaks grilled in existing ovens lose significant moisture, becoming tough and woody, and failing to meet user expectations.

[0082] Further investigation revealed that the inner chamber of existing ovens is typically in a relatively closed environment during cooking, with poor temperature regulation capabilities, making it unable to meet the cooking requirements of some ingredients. For example, to achieve a crispy exterior and tender interior while retaining moisture, grilling a steak requires rapidly creating a high-temperature cooking environment in the inner chamber to char the outer layer of the steak. This charred outer layer locks in the juices, effectively achieving a high-temperature edge seal. Once this high-temperature edge seal is achieved, the temperature in the inner chamber must be rapidly lowered for low-temperature, slow-frying, simulating the low-temperature, slow-frying process in Western restaurants. This allows for a gradual transfer of lower heat to the steak, avoiding prolonged, high-temperature baking that can lead to a significant loss of moisture within the steak.

[0083] However, current ovens operate in a closed environment for extended periods during cooking, making it difficult to effectively regulate the temperature inside the oven. Especially when the temperature inside the oven has already reached a high level, it's difficult to quickly lower the temperature significantly, for example, by about 60 degrees Celsius. This makes it difficult for current ovens to achieve the same texture as professional chefs in Western restaurants when baking ingredients that require a quick switch from high-temperature sealing to low-temperature slow frying.

[0084] The present invention provides a cooking device with a grilling function and a control method thereof, which can effectively improve the temperature control speed, thereby meeting the cooking needs of predetermined ingredients (such as meat) with high temperature control requirements during the cooking process, greatly improving the taste of the ingredients and the cooking quality, so as to better meet the user's usage needs.

[0085] Please refer to the comprehensive Figures 1 to 3 In the embodiment of the present application, a cooking device with a baking function is provided. The cooking device can be an oven, a steam oven, or other cooking devices with a baking function. Specifically, the present application does not make a sole limitation on the specific form of the cooking device.

[0086] The cooking device may include: an inner pot 1, which is used to hold food; a heating component, which is arranged in the inner pot 1, and the heat energy generated by the heating component in a working state can be directly radiated to the surface of the food; and a cooling component, which can drive the air outside the inner pot 1 into the inner pot 1.

[0087] The inner container 1 may include a hollow housing, with an interior cavity formed therein for accommodating cooking ingredients. The inner container 1 has an open end with a front surface facing the user. A door may be provided at the open end for opening and closing the open end of the inner container 1. Furthermore, the inner container 1 may also have opposing top walls 101, bottom walls 102, left side walls 103, right side walls 104, front side walls, and rear side walls 105. The front side wall may be provided on a door, which is not shown in the figure.

[0088] The heating element can be located within the inner pot 1 and can be a radiant heating element. When in operation, the heat generated by the heating element can be radiated directly onto the surface of the food. When the radiant heating element is used, compared to a method that directly blows hot air onto the food, it is more effective in retaining moisture in the food, preventing excessive moisture loss during cooking that could affect the taste.

[0089] The cooling component allows the air outside the inner pot 1 to enter the inner pot 1, thereby cooling the inside of the inner pot 1 during the cooking process, preventing the food inside the inner pot 1 from being in a high temperature environment for a long time, which causes a large amount of water loss inside the food.

[0090] like Figure 4 As shown, the control method may include the following steps:

[0091] Step S10: controlling the heating component to start heating;

[0092] Step S11: Obtain the current cooking parameters. When the cooking parameters reach a first preset condition, control the cooling component to start. The cooking parameters include at least any one of the following or a combination thereof: the temperature in the inner pot 1, the working time of the heating component; the first preset condition includes at least any one of the following or a combination thereof: the temperature in the inner pot 1 reaches a first preset temperature, and the working time of the heating component reaches a predetermined heating time.

[0093] In this embodiment, when the cooking device starts cooking, the heating component can be controlled to start heating first. Specifically, the cooking device can start after receiving a predetermined start signal. The start signal can be a user input signal on the panel, or a control signal sent by the user via a mobile terminal (e.g., a mobile phone).

[0094] In some scenarios where high-temperature edge sealing is required at a higher temperature in the early stages of cooking, the heating component can be started at a higher power. Specifically, when the heating component is a power-adjustable heating component, the heating component can be started at a higher power or the highest power. When the heating component includes multiple heating rods and the heating power of the multiple heating rods themselves is not adjustable, all the heating rods can be started at the same time, thereby quickly raising the temperature in the inner pot 1, so as to form a temperature environment in the inner pot 1 that can enable the ingredients to reach a preset cooking state (for example, to enable meat ingredients to reach a high-temperature edge sealing state).

[0095] In one embodiment, the heating component includes a first heating element 21 located above the food and a second heating element 22 located below the food. Controlling the heating component to start heating includes: controlling the first heating element 21 and / or the second heating element 22 to start working to quickly increase the temperature in the inner pot 1.

[0096] In this embodiment, taking the example of the heating component comprising a first heating element 21 and a second heating element 22, during cooking, the first heating element 21 is positioned above the food, and the second heating element 22 is positioned below the food. Controlling the heating component to heat can simultaneously activate the first heating element 21 and the second heating element 22, thereby rapidly raising the temperature in the inner pot 1, allowing the temperature in the inner pot 1 to quickly reach the required cooking temperature, such as the temperature required for high-temperature edge sealing for meat. When the heating component can rapidly raise the temperature in the inner pot 1, allowing the food to reach the high-temperature edge sealing state, it is beneficial to retain moisture in the food and improve the taste.

[0097] In addition, when the first heating element 21 located above the food and the second heating element 22 located below the food are started at the same time, the upper and lower surfaces of the food can be heated evenly, and the food does not need to be turned over during the cooking process. This not only saves the user the need to turn the food over and improves the user experience, but also improves the uniformity of cooking the food and improves the cooking effect of the food.

[0098] Of course, in the embodiments of the present application, it is not excluded to control the operation of the first heating element 21 or the second heating element 22 when the heating component is started. For example, when the power of the first heating element 21 and the second heating element 22 are relatively high, the first heating element 21 and the second heating element 22 can be controlled to start working alternately. In this way, the upper and lower surfaces of the food can be heated evenly to a certain extent, and the food does not need to be turned over during the cooking process. This not only saves the user the turning operation and improves the user experience, but also improves the cooking uniformity of the food and improves the cooking effect of the food.

[0099] Of course, the specific working mode of the above-mentioned heating component in the initial heating stage can also be other forms and is not limited to the above examples. Technical personnel in the relevant field may make other changes inspired by the technical essence of this application, but as long as the functions and effects achieved are the same or similar to those of this application, they should be covered within the scope of protection of this application.

[0100] During the cooking process, the cooking parameters can be continuously monitored, and when the cooking parameters reach a first preset condition, the cooling component is controlled to start.

[0101] Among them, the cooking parameters may include any one or a combination of the following: the temperature in the inner pot 1, the working time of the heating component. Of course, the cooking parameters can also be in other forms, such as the appearance of the ingredients, etc. The cooking parameters can also include other forms that can reflect whether the current cooking ingredients have reached a preset cooking state (such as a high-temperature edge sealing state). It is not limited to the above description. Technicians in the relevant field may make other changes inspired by the technical essence of this application, but as long as the functions and effects achieved are the same or similar to those of this application, they should be covered within the scope of protection of this application.

[0102] Wherein, the first preset condition corresponds to the cooking parameter.

[0103] When the cooking parameters include the temperature in the inner pot 1, the first preset condition may include the temperature in the inner pot 1 reaching a first preset temperature. The specific value of the first preset temperature may vary depending on the different ingredients being cooked, and this application does not limit its specific value to a single value. For example, for steak, the first preset temperature can be understood as when the temperature in the inner pot 1 reaches the first preset temperature, the outer surface of the steak can form a carbonized layer due to high temperature, thereby reaching a high-temperature edge-sealed state. The first preset temperature can be pre-stored in the cooking device, or the first preset temperature can be obtained by the user setting it at startup, or it can also be obtained through machine self-learning (for example, according to the user's usage habits). When the cooking parameters include the temperature in the inner pot 1, a temperature sensor can be provided in the inner pot 1 of the cooking device to obtain the temperature in the inner pot 1 during cooking.

[0104] When the cooking parameter comprises the working time length of the heating component, the first preset condition can comprise that the working time length of the heating component reaches a predetermined temperature rising time length. The specific value of the predetermined temperature rising time length can also correspond to different values according to different cooking materials, heating capacity of the heating component, etc. The present application does not make a unique limitation on the specific value thereof. For example, for a steak, under the condition that the heating capacity of the heating component is certain, the predetermined temperature rising time length can be understood as that when the starting working time length of the heating component in the inner container 1 reaches the predetermined temperature rising time length, the outer surface of the steak can form a charring layer through high temperature, thereby reaching a high-temperature edge sealing state. The predetermined temperature rising time length can be pre-stored in the cooking device, or the predetermined temperature rising time length can be obtained by the user setting at the start, or can also be obtained through machine self-learning (for example, according to the user's usage habit) and the like.

[0105] When the cooking parameter reaches the first preset condition, the cooling assembly can be started to introduce normal temperature air outside the inner container 1 into the inner container 1 to displace the high-temperature fluid in the inner container 1, so as to quickly cool the temperature in the inner container 1, so that the food material in the inner container 1 can continue to be cooked at a lower temperature in the subsequent cooking process, preventing the temperature inside the food material from being too high due to the excessively high temperature in the inner container 1 in the subsequent cooking process, and further preventing the water in the food material from being excessively lost.

[0106] The cooking device with a roasting function provided in the embodiments of the present application can, when in use, control the cooling assembly to be started after the cooking parameter reaches the first preset condition after the heating component is started, so as to quickly adjust the temperature in the inner container 1 during the cooking process, quickly respond when rapid cooling is needed, and realize efficient adjustment of the temperature, thereby being beneficial to retaining the water in the food material during the cooking process and improving the taste of the food material, for example, roasting a steak to imitate the effect of a western restaurant chef frying a steak, and preferably satisfying the user's use experience.

[0107] In one embodiment, the cooling assembly can comprise: an air flow channel 30 connecting the inner container 1 with the outside, a driving mechanism for providing driving force for the fluid in the air flow channel 30, after the driving mechanism is started, the air outside can flow into the inner container 1 through the air flow channel 30; and the control of the cooling assembly to be started comprises: starting the driving mechanism to introduce the air outside into the inner container 1 to reduce the temperature in the inner container 1.

[0108] In the embodiment, the specific form of the cooling assembly can include: an air flow passage 30 and a driving mechanism. The air flow passage 30 is used to connect the inner container 1 with the external environment, and the driving mechanism is used to provide driving force for the air outside the inner container 1 to flow into the inner container 1 and / or the fluid in the inner container 1 to flow out of the inner container 1. Specifically, the driving mechanism can be in the form of a fan or the like.

[0109] When it is necessary to start the cooling assembly, the driving mechanism can be started, and the external air can be introduced into the inner container 1, and further the fluid in the inner container 1 can flow out of the inner container 1, so as to rapidly cool the inner container 1. The cooling rate of the inner container 1 mainly depends on the air volume provided by the driving mechanism, the volume of the inner container 1, and the like.

[0110] In another embodiment, as shown in Figure 6 the control method can include the following steps:

[0111] Step S10: controlling the heating component to start heating;

[0112] Step S12: obtaining a current cooking parameter, and when the cooking parameter meets a first preset condition, turning off the heating component or reducing the power of the heating component, and simultaneously controlling the cooling assembly to start to introduce the air outside the inner container 1 into the inner container 1.

[0113] In the embodiment, for step S10, reference can be made to the above-mentioned embodiments, and the present application will not be described here again. For step S12, the main difference from step S11 is that the working state of the heating component is adjusted while the cooling assembly is controlled to start.

[0114] For example, when the cooling assembly is started, the heating component can be temporarily turned off, so that there is no heat source in the inner container 1; or the power of the heating component can be reduced, or the heat generated by the heat source is reduced, so as to further improve the cooling speed.

[0115] In an embodiment, the heating component can include a first heating piece 21 located above the food material and a second heating piece 22 located below the food material, and turning off the heating component includes: controlling the first heating piece 21 and the second heating piece 22 to stop working; reducing the power of the heating component includes: controlling the first heating piece 21 or the second heating piece 22 to stop working or intermittent working.

[0116] In the embodiment, the heating component can include the first heating element 21 and the second heating element 22, and of course, the heating component can also include more heating elements, and in addition, the first heating element 21 and the second heating element 22 can also include a plurality of sub-heating elements. Taking the heating component including the first heating element 21 and the second heating element 22 as an example, when the heating component is of other forms or combinations, adaptive replacement can be made with reference to the present application. The first heating element 21 can be located above the food material, mainly for heating the front surface of the food material, and the second heating element 22 can be located below the food material, mainly for uniformly heating the back surface of the food material.

[0117] When the first heating element 21 and the second heating element 22 are simultaneously started to work in step S10, the heating element can be closed in step S12 to control the first heating element 21 and the second heating element 22 to stop working at the same time. The heating power of the first heating element 21 and the second heating element 22 can be the same, of course, it can also be different. For example, the heating power of the first heating element 21 and the second heating element 22 is the same, so as to form a uniform radiation heat field in the up-down direction of the food material, and the food material is heated more uniformly.

[0118] In addition, the power of the heating component can be reduced in step S12, which can include controlling the first heating element 21 or the second heating element 22 to stop working or intermittent working. Specifically, one of the first heating element 21 and the second heating element 22 can be controlled to stop working, or the first heating element 21 and the second heating element 22 can work alternately, or the first heating element 21 and / or the second heating element 22 can work intermittently.

[0119] As shown in Figure 5 or Figure 6 Further, the control method can include the following step S14: when the cooking parameter reaches the second preset condition, the heating component is turned on.

[0120] After starting the cooling assembly, the temperature in the inner container 1 will quickly decrease, and when the temperature in the inner container 1 decreases to a certain degree, in order to make the food material inside also reach the ideal doneness, the heating component can be started again to maintain the cooking environment in the inner container 1 to meet the needs of subsequent low-temperature cooking. When the food material is further cooked at a lower temperature in the inner container 1, the effect of simulating low-temperature slow frying can be achieved, and the lower heat is transferred to the inside of the food material, avoiding the rapid drying of the water in the inside of the food material in a high-temperature environment.

[0121] In one embodiment, the heating component includes a first heating element 21 located above the food and a second heating element 22 located below the food. The control method may also include: when the cooking parameters reach a second preset condition, turning off the cooling component, starting the heating component in a predetermined working mode, and maintaining the temperature range in the inner pot 1 within a predetermined cooking temperature range. The second preset condition includes any one of the following or a combination thereof: the temperature in the inner pot 1 reaches a second preset temperature, the working time of the cooling component reaches a predetermined cooling time, and the second preset temperature is lower than the first preset temperature.

[0122] In this embodiment, in step S14, the condition for restarting the heating component can be that the cooking parameters meet a second preset condition. The second preset condition can specifically include: the temperature in the inner pot 1 reaches a second preset temperature, the operating time of the cooling component reaches a predetermined cooling time, or other conditions that indicate that the temperature in the inner pot 1 has dropped to a low-temperature cooking temperature. This can be used to cook food at a low temperature to lock in moisture and improve the taste of the food.

[0123] The specific numerical value of the predetermined cooking temperature range that needs to be maintained in the inner pot 1 is not limited in this application and may vary according to the current ingredients.

[0124] When the second preset condition includes a second preset temperature, since the second preset temperature is the temperature after cooling down the first preset temperature, the second preset temperature is lower than the first preset temperature. The difference between the first and second preset temperatures is the temperature difference required to reduce the temperature in the inner pot 1. Similar to the first preset temperature, the second preset temperature can be pre-stored in the cooking device, set by the user, or acquired through machine learning. Similarly, the specific value of the predetermined cooling time can vary depending on the ingredients being cooked, the cooling capacity of the cooling component, and other factors, and this application does not limit this to a specific value. For example, when cooking steak, after the cooling component activates the predetermined cooling time, the temperature in the inner pot 1 can be reduced to a temperature that meets the requirements of low-temperature cooking. The predetermined heating time can be pre-stored in the cooking device, set by the user at startup, or acquired through machine learning (e.g., based on user usage habits).

[0125] The cooking device provided herein utilizes the cooling assembly to cool the inner pot 1. Combined with the deactivation of the heating element, the time required to reduce the temperature of the inner pot 1 from the first preset temperature to the second preset temperature can be reduced to less than 5 minutes. If only the heating element is deactivated, achieving the same temperature reduction typically requires more than 30 minutes. Cooking ingredients in a high-temperature environment for an extended period of time prevents the moisture in the ingredients from being reliably locked in, resulting in a poor taste.

[0126] In this embodiment, when the cooking parameters meet the second preset condition (for example, after the temperature in the inner pot 1 drops to the second preset temperature), the heating component can be started in a predetermined working mode to maintain the temperature range in the inner pot 1 within the predetermined cooking temperature range, and the food can be cooked on demand (at a low temperature) to improve the doneness of the food while retaining the moisture inside the food, thereby improving the taste.

[0127] In one embodiment, the heating component may include a first heating element 21 located above the food and a second heating element 22 located below the food. The predetermined operating mode may include: controlling at least one of the first heating element 21 and the second heating element 22 to work intermittently to maintain the temperature range in the inner pot 1 within a predetermined cooking temperature range, and the maximum value of the predetermined cooking temperature range is less than the first preset temperature.

[0128] In this embodiment, after the cooling component is started to lower the temperature in the inner pot 1, the cookedness of the food inside may not be enough or does not meet the user's needs. At this time, the heating component can be controlled to work to control the cookedness of the food inside.

[0129] When the heating component is activated, for example, the heating component includes a first heating element 21 and a second heating element 22, at least one of the first heating element 21 and the second heating element 22 can be controlled to operate intermittently to maintain the temperature range in the inner pot 1 within a predetermined cooking temperature range. As described above, the predetermined cooking temperature range can vary depending on the cooking ingredients, but generally, the maximum value of the predetermined cooking temperature range is less than the first preset temperature to achieve low-temperature grilling of the ingredients.

[0130] In a specific embodiment, the predetermined working mode includes: controlling the second heating element 22 to work intermittently to maintain the temperature range in the inner pot 1 within a predetermined cooking temperature range, and the maximum value of the predetermined cooking temperature range is less than the first preset temperature.

[0131] In this embodiment, the predetermined working mode can be specifically to control the intermittent operation of the second heating element 22. The second heating element 22 is a heating element located below the food, which can enable the air in the inner pot 1 to form natural convection due to the temperature difference, thereby uniformly heating the food.

[0132] In a specific embodiment, the cooking device further includes a controller, wherein a recipe is stored in the controller, and the recipe stores corresponding cooking parameters for different ingredients. When the cooking parameters include the heating time of the heating component, "obtaining the current cooking parameters, and when the cooking parameters reach a first preset condition, turning off the heating component or reducing the power of the heating component, and controlling the cooling component to start so that air outside the inner pot 1 enters the inner pot 1" includes:

[0133] Obtaining the current working time of the heating component;

[0134] The current working time of the heating component is compared with the heating time pre-stored in the recipe. When the current working time of the heating component reaches the preset heating time pre-stored in the recipe, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

[0135] In this embodiment, the cooking device further includes a controller, wherein a recipe is stored in the controller, and the recipe stores corresponding cooking parameters for different ingredients.

[0136] Taking the cooking parameters including the working time of the heating component as an example, the working time of the heating component can be obtained when step S12 in the control method is specifically executed. When the working time of the heating component reaches the preset heating time pre-stored in the recipe, the heating component is temporarily turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

[0137] Alternatively, in another specific embodiment, the cooking device further includes a controller, a temperature sensor for obtaining the cooking temperature in the inner pot 1, the temperature sensor, the heating component, and the cooling component are electrically connected to the controller, the controller stores a recipe, and the recipe stores corresponding cooking parameters for different ingredients. When the cooking parameters include the temperature in the inner pot 1, "obtaining the current cooking parameters, and when the cooking parameters reach a first preset condition, turning off the heating component or reducing the power of the heating component, and simultaneously controlling the cooling component to start so that air outside the inner pot 1 enters the inner pot 1" includes:

[0138] Acquiring the current temperature of the inner container 1 through the temperature sensor;

[0139] The obtained current temperature in the inner pot 1 is compared with the heating temperature pre-stored in the recipe. When the current temperature in the inner pot 1 reaches the heating temperature pre-stored in the recipe, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

[0140] In this embodiment, the cooking parameter may include the temperature in the inner pot 1 , and the cooking device may be provided with a temperature sensor for obtaining the cooking temperature in the inner pot 1 .

[0141] Taking the cooking parameter including the temperature in the inner pot 1 as an example, when step S12 in the control method is specifically executed, the current temperature in the inner pot 1 can be obtained through the temperature sensor; when the current temperature in the inner pot 1 reaches the heating temperature pre-stored in the recipe, the heating component is temporarily turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

[0142] Alternatively, in another specific embodiment, the cooking device further includes a controller, an image acquisition module for acquiring the cooking status of the food in the inner pot 1, the image acquisition module, the heating component, and the cooling component are electrically connected to the controller, the controller stores a recipe, and the recipe stores corresponding cooking parameters for different ingredients, the cooking parameters also including the appearance of the food. When the cooking parameters include the appearance of the food, “acquiring current cooking parameters, and when the cooking parameters reach a first preset condition, turning off the heating component or reducing the power of the heating component, and simultaneously controlling the cooling component to start so that air outside the inner pot 1 enters the inner pot 1” includes:

[0143] Get the appearance status of the current ingredient;

[0144] The acquired appearance state of the current ingredients is compared with the appearance standard pre-stored in the recipe. When the appearance state of the current ingredients reaches the appearance standard pre-stored in the recipe, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

[0145] In this embodiment, the cooking parameters may include the appearance of the current food, and the cooking device may be provided with an image acquisition module, such as a camera, for acquiring the cooking status of the food in the inner pot 1 .

[0146] Taking the cooking parameters including the appearance of the current ingredients as an example, when step S12 in the control method is specifically executed, the appearance of the current ingredients can be obtained through the image acquisition module. When the appearance of the current ingredients reaches the appearance standard pre-stored in the recipe, the heating component is temporarily turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

[0147] Please refer to Figure 1 、 Figure 2 and Figure 3 In an embodiment of the present application, a cooking device with a grilling function is provided, and the cooking device includes: an inner pot 1, wherein the inner pot 1 is used to hold food; a heating component, wherein the heating component is arranged in the inner pot 1, and the heat energy generated by the heating component in a working state can be directly radiated to the surface of the food; a cooling component, wherein the cooling component can drive the air outside the inner pot 1 into the inner pot 1; and a controller, wherein the controller can execute the control method of the cooking device with a grilling function described in any of the above embodiments.

[0148] In this embodiment, the cooking device may primarily include: an inner pot 1, a heating component disposed within the inner pot 1, a cooling component for driving air from outside the inner pot 1 into the inner pot 1, and a controller for executing the above-described control method for a cooking device with a grilling function. The primary functions of each of these components can be found in the detailed description of the above-described embodiment and will not be further elaborated herein.

[0149] The cooking device with a grilling function provided in the embodiment of the present application, when in use, after the heating component is started, by controlling the cooling component to start after the cooking parameter reaches a first preset condition, can quickly adjust the temperature in the inner pot 1 during the cooking process. When it is necessary to quickly drop from a high temperature, it can respond quickly to achieve efficient temperature regulation, which is beneficial to retaining the moisture inside the food during the cooking process and improving the taste of the food. For example, using the cooking device to grill steak can achieve the effect of imitating a chef frying steak in a Western restaurant, better satisfying the user experience.

[0150] In one embodiment, the heating component may include a first heating element 21 arranged on the upper side of the inner pot 1 and a second heating element 22 arranged on the lower side, the first heating element 21 being higher than the food, and the second heating element 22 being lower than the food.

[0151] In this embodiment, the heating component may include a first heating element 21 and a second heating element 22. Of course, the heating component may also include more heating elements. In addition, the first heating element 21 and the second heating element 22 themselves may also include multiple sub-heating elements. The heating component including the first heating element 21 and the second heating element 22 is used as an example for illustration. When the heating component is in other forms or combinations, it can be adaptively replaced with reference to this application. Among them, the first heating element 21 can be located above the food, mainly used to heat the front of the food, and the second heating element 22 can be located below the food, mainly used to heat the back of the food.

[0152] When in use, the first heating element 21 is located above the food and is mainly used to heat the front side of the food. The second heating element 22 is located below the food and is mainly used to evenly heat the back side of the food.

[0153] The heating powers of the first heating element 21 and the second heating element 22 can be the same or different. When the heating powers of the first heating element 21 and the second heating element 22 are the same, they are activated simultaneously, which is conducive to forming a uniform radiant heat field in the upper and lower directions of the food, thereby uniformly and quickly heating the food.

[0154] Specifically, the interior of the inner pot 1 has a relative top wall 101, a bottom wall 102, and a side wall arranged between the top wall 101 and the bottom wall 102. The first heating element 21 is arranged near the top wall 101, and the second heating element 22 is arranged near the lower middle part of the side wall. During the cooking process, the ingredients may drip oil. When the second heating element 22 is arranged on the side wall, it can prevent contamination by oil that may drip from the ingredients during the cooking process. In addition, when the cooking device is a steam oven, the bottom of the steam oven is usually provided with a chassis. When the second heating element 22 is arranged on the side wall, it can avoid interference with the chassis.

[0155] like Figure 1 As shown, in one embodiment, the side walls include relative front and rear side walls 105, and relative left and right walls 103 and 104, and the number of the second heating elements 22 is at least two, at least one second heating element 22 is arranged on the left side wall 103, and at least one second heating element 22 is arranged on the right side wall 104.

[0156] In this embodiment, the number of the second heating elements 22 can be two or more. The multiple second heating elements 22 are symmetrically distributed on different side walls. The symmetrical distribution of the multiple second heating elements 22 on different side walls helps to improve the uniformity of the radiant heat field in the inner pot 1, thereby ensuring that the food is heated more evenly. Taking the example of two second heating elements 22, one second heating element 22 can be set on the left side wall 103, and the other second heating element 22 can be set on the right side wall 104.

[0157] Please combine Figure 1 and Figure 10 In a specific embodiment, the second heating member 22 includes a heating tube extending along a predetermined plane, and the predetermined plane extends obliquely from top to bottom away from the side wall.

[0158] In this embodiment, the second heating element 22 can be specifically in the form of a heating tube. Taking the second heating element 22 set on the left side wall 103 as an example, the second heating tube as a whole extends longitudinally along the front-to-back direction. The heating element can be formed into a plate-like structure by bending the heating tube, and the heating element plate-like structure is set at an angle.

[0159] Specifically, the first heating element 21 can form a first radiation zone toward the food, and the second heating element 22 can form a second radiation zone toward the food. The first radiation zone and the second radiation zone overlap at least in the area where the food is located. In this way, by using the first heating element 21 and the second heating element 22 to cooperate, a centralized cooking area can be formed in the area where the food is located, which is used to ensure that the upper and lower surfaces of the food can be heated evenly and efficiently.

[0160] When the heating element is tilted, a predetermined angle a is formed between the predetermined plane on which the heating element is positioned and the left side wall 103. Specifically, the angle a between the predetermined plane and the side wall is between 15° and 25°. When the angle between the predetermined plane on which the heating element is positioned and the side wall is within this range, the ingenious design of the geometric angle of the heating element can optimize the radiation path, concentrating the radiated heat energy toward the food.

[0161] like Figure 10 As shown, specifically, the minimum distance D between the second heating element 22 and the side wall is between 5 mm and 10 mm.

[0162] In this embodiment, the second heating element 22 can be disposed entirely close to the side wall, with a certain distance between the second heating element 22 and the side wall. Since the second heating element 22 is disposed obliquely, the second heating element 22 has a minimum distance D from the side wall, which can be between 5 and 10 mm.

[0163] If the minimum distance D is less than 5 mm, the radiant heat from the second heating element 22 will cause the temperature of the side wall to rise suddenly, causing deformation of the metal side wall. For the inner container 1 with a coated side wall, the side wall coating may even melt.

[0164] If the minimum distance D is too large, for example, greater than 10 mm, it will occupy more space in the inner container 1 and may also greatly increase the risk of burns to the user.

[0165] When the minimum distance D between the second heating element 22 and the side wall is between 5 mm and 10 mm, the temperature of the side wall can be controlled within a reasonable temperature range. In addition, it is also beneficial to make efficient use of the internal space of the inner pot 1. For inner pots 1 of the same size, the ability of the inner pot 1 to accommodate food can be effectively guaranteed. In addition, it is not easy for the user to come into contact with the second heating element 22 during cooking operations, thereby ensuring the safety of the user during use.

[0166] In a specific embodiment, the outer cover of the second heating element 22 is provided with a protective cover 11 .

[0167] In this embodiment, a protective cover 11 is provided around the second heating element 22 to protect the second heating element 22 from being bumped during use. It also protects the user from being burned when the second heating element 22 is at a high temperature and the user is operating the cooking device. Specifically, the protective cover 11 can be a hollow structure to ensure that the second heating element 22 can reliably radiate heat energy outward.

[0168] In one embodiment, the cooling component includes an air flow channel 30 connected to the interior of the inner liner 1 and a driving mechanism connected to the air flow channel 30. The air flow channel 30 has an inlet and an outlet. After the driving mechanism is started, external air can enter the inlet, flow through the air flow channel 30, and then enter the inner liner 1, driving the fluid in the inner liner 1 into the air flow channel 30 and then being discharged to the outside from the outlet.

[0169] In this embodiment, the cooling assembly primarily comprises an airflow channel 30 communicating with the interior of the inner liner 1 and a drive mechanism communicating with the airflow channel 30. The airflow channel 30 has an inlet and an outlet. The inlet is used to introduce external air, and the outlet is used to discharge the fluid in the airflow channel 30. During use, after the drive mechanism is activated, external air can enter the inlet, flow through the airflow channel 30, and then enter the inner liner 1. The fluid in the inner liner 1 is displaced into the airflow channel 30 and then discharged from the outlet. The air introduced from outside efficiently displaces the high-temperature fluid in the inner liner 1, thereby rapidly cooling the interior of the inner liner 1.

[0170] Among them, an air inlet and an air outlet are provided on the inner wall of the inner liner 1, and the air flow channel 30 may include an air inlet channel 31 and an air outlet channel 32, one end of the air inlet channel 31 is provided with the inlet, and the other end is connected to the air inlet, one end of the air outlet channel 32 is connected to the air outlet, and the other end is provided with the outlet.

[0171] The other end of the air inlet channel 31 is connected to the air inlet on the inner wall of the inner liner 1, and is used to introduce external air into the inner liner 1. Specifically, the air inlet channel 31 can be in the form of a hollow pipe or a hollow flow channel, etc. The specific shape and structure of the air inlet channel 31 are not specifically limited in this application.

[0172] One end of the air outlet channel 32 is connected to the air outlet on the inner wall of the inner liner 1, and is used to discharge the high-temperature fluid in the inner liner 1. Specifically, the air outlet channel 32 can be in the form of a hollow pipe or a hollow flow channel, etc. The specific shape and structure of the air inlet channel 31 are not specifically limited in this application.

[0173] In a specific embodiment, the air inlet and the air outlet are arranged diagonally on the inner wall of the inner container 1.

[0174] When the air inlet and the air outlet are arranged diagonally on the inner wall of the inner liner 1, the inflowing air can be used to efficiently displace the high-temperature fluid in the inner liner 1, avoiding the inflowing air from forming a short circuit, thereby enabling the temperature inside the liner to be cooled faster.

[0175] Specifically, the air inlet can be located near the top wall 101, and the air outlet can be located near the bottom wall 102, and the two are arranged diagonally. In this way, when the air with lower temperature enters the inner liner 1, it can form an efficient displacement path for the high-temperature fluid in the inner liner 1, further improving the cooling rate of the inner liner 1.

[0176] In one embodiment, the driving mechanism includes any one or a combination of the following: a first fan 41, which is arranged on the air inlet channel 31 and is used to blow external air into the inner liner 1 through the inlet; a second fan 42, which is connected to the air outlet channel 32 and is used to extract the fluid in the inner liner 1 out of the inner liner 1.

[0177] In this embodiment, the driving mechanism is used to drive the external air to flow into the inner liner 1 through the air flow channel 30, and then flow out of the inner liner 1 through the air flow channel 30. Specifically, the driving mechanism may include any one or more combinations of the following: a blower capable of generating positive pressure, an exhaust fan capable of generating negative pressure, a cross-flow fan capable of blowing air on the fluid, a structure capable of accelerating the airflow, such as a Venturi structure, etc. Taking the driving mechanism as an example in the form of a fan, the speed of the driving mechanism is adjustable so as to better adapt to different working conditions. Of course, the specific form of the driving mechanism is not limited to the above examples, and those skilled in the art may make other changes inspired by the technical essence of this application, but as long as the functions and effects achieved are the same or similar to those of this application, they should be covered within the scope of protection of this application.

[0178] For example, the drive mechanism may include a first fan 41 disposed on the air inlet channel 31, or a second fan 42 connected to the air outlet channel 32. The first fan 41 may be a blower that draws external air into the inner liner 1 through the air inlet channel 31. The second fan 42 may be an exhaust fan. For example, when the second fan 42 is an exhaust fan, upon activation, it may generate negative pressure in the air outlet channel, thereby drawing high-temperature fluid from the inner liner 1 and discharging it outward through the air outlet channel 32.

[0179] In a specific embodiment, the first fan 41 and the second fan 42 are installed on the top of the outer side of the inner liner 1 , and at least part of the air inlet channel 31 and at least part of the air outlet channel 32 are located on the top of the outer side of the inner liner 1 .

[0180] In this embodiment, for the cooking device, in order to ensure the aesthetics of the installation, an embedded installation method is usually adopted. Among them, there may be a certain amount of empty space above the inner pot 1 that can be used. In order to make full use of the limited space on the top of the inner pot 1, the first fan 41 and the second fan 42 can be installed on the top of the outer side of the inner pot 1. Correspondingly, at least part of the air inlet channel 31 and at least part of the air outlet channel 32 are located at the top of the outer side of the inner pot 1. In this way, the space on the entire top of the inner pot 1 can be used to form an air inlet channel 31 and an air outlet channel 32 with a larger circulation area. When the driving force of the first fan 41 and the second fan 42 is sufficient, the air flow rate flowing into the inner pot 1 and the flow rate of the high-temperature fluid flowing out of the inner pot 1 can be guaranteed, thereby reliably and efficiently achieving rapid cooling of the inner pot 1.

[0181] The channel disposed on the top of the outer side of the inner liner 1 can be formed by a shell disposed on the top of the inner liner 1, or the channel can be formed by the shell cooperating with the shell on the top of the inner liner 1. Specifically, the specific shape and structure of the channel are not limited in this application.

[0182] In one embodiment, a backflow prevention mechanism is provided on the air inlet channel 31 , and the backflow prevention mechanism is provided on the air inlet channel 31 between the first fan 41 and the inner liner 1 .

[0183] In this embodiment, the air inlet passage 31 may also be provided with a check mechanism. This check mechanism is specifically used to ensure that the fluid in the air inlet passage 31 can flow in a single direction, that is, it can only be introduced from the air inlet passage 31 into the inner pot 1 and cannot be directed from the inner pot 1 into the air inlet passage 31. By providing this check mechanism, the high-temperature fluid generated during operation of the cooking device can be prevented from flowing back through the air inlet passage 31. Specifically, the check mechanism can be in the form of a check plate or a one-way valve. Of course, the form of the check mechanism is not limited to the above examples, and this application does not set forth such a limitation.

[0184] In one embodiment, a cooling mechanism is provided on the air outlet channel 32, and the cooling mechanism is used to cool the fluid flowing out of the inner tank 1. Along the fluid flow path, the second fan 42 is located upstream of the cooling mechanism.

[0185] In this embodiment, the air outlet passage 32 may be provided with a cooling mechanism for cooling the fluid exiting the inner liner 1. In embodiments in which a second fan 42 is provided, the second fan 42 may be located upstream of the cooling mechanism along the fluid flow path. When the high-temperature fluid in the inner liner 1 needs to be discharged, the cooling mechanism can be utilized to cool the discharged high-temperature fluid, preventing it from negatively impacting downstream pipelines, users, and the like.

[0186] For a steam-bake combination machine, the cooking device also includes: a steam generator for providing steam to the inner cavity; a water supply module, connected to an external water source, for supplying water to the steam generator; a chassis with a heating element, the chassis being located on the bottom wall 102 of the inner pot 1, and part of the steam supplied to the inner cavity by the steam generator can flow into the chassis after condensation.

[0187] Specifically, the cooling mechanism may include a condensation component, and the condensation component may include a receiving portion for collecting condensed water, and the receiving portion is connected to the air outlet channel 32. The condensed water in the receiving portion can flow back into the inner tank 1. The condensed water flowing back into the inner tank 1 can be recycled again to generate steam, which is beneficial to reduce the number of times the steam generator is replenished with water.

[0188] In a specific application scenario, taking roasting a steak as an example, the cooking process can include multiple cooking states, such as a temperature rising edge sealing state, a temperature reducing doneness controlling state, and a temperature controlling cooking state. In the temperature rising edge sealing state, the first heating member 21 and the second heating member 22 are simultaneously started to work at a first speed to raise the temperature in the inner container 1 to a first preset temperature. When the temperature in the inner container 1 rises to the first preset temperature, it can be indicated that the current steak has reached the effect of high-temperature edge sealing. Alternatively, if the current steak has not completely reached the effect of high-temperature edge sealing, the first heating member 21 and / or the second heating member 22 can be used for temperature control, so that the temperature in the inner container 1 is maintained at the first preset temperature for a period of time. The temperature control by the first heating member 21 and / or the second heating member 22 can be realized by controlling the first heating member 21 and / or the second heating member 22 to work intermittently or alternately, or can also be realized by other ways, as long as the temperature in the current inner container 1 is maintained near the first preset temperature.

[0189] After the steak is completed high-temperature edge sealing, it needs to enter the temperature reducing doneness controlling state. At this time, the first heating member 21 and the second heating member 22 stop working, and the driving mechanism is started to work to reduce the temperature in the inner container 1 to a second predetermined temperature at a second speed.

[0190] After the temperature is reduced, the temperature controlling cooking state can be entered. In the temperature controlling cooking state, the second heating member 22 can be controlled to work intermittently to maintain the temperature range in the inner cavity within a predetermined cooking temperature range for cooking.

[0191] In the whole cooking process, all the heating members are started first to rapidly raise the temperature in the inner container 1, and the surface of the food material is carbonized by heat radiation, so that a high-temperature edge sealing can be formed on the outer surface of the food material, and at this time, the inside of the food material has not reached the ideal doneness. The temperature in the inner container 1 can be rapidly reduced, and the inside of the food material is cooked by using a lower cooking temperature to achieve the effect of simulating low-temperature slow frying. The heat is transferred to the inside of the food material at a lower heat, avoiding the loss of a large amount of water in the inside of the food material due to high-temperature cooking. In the whole process, the temperature in the inside of the food material can be controlled to be within a lower temperature (for example, within 100 degrees Celsius).

[0192] Finally, after the heating members stop working, a meat awakening stage can be entered to allow the meat juice to penetrate back into the fibers of the food, so that the cooked food (steak, for example, as shown in Figure 9 The cooking taste of the cooked food can be highly simulated to the cooking taste of a professional chef in a western restaurant, and the cooking demand of the user can be better met.

[0193] It should be noted that, in the description of this application, the terms "first," "second," etc., are used solely for descriptive purposes and to distinguish similar objects. There is no order of precedence between the two, nor should they be understood to indicate or imply relative importance. Furthermore, in the description of this application, unless otherwise specified, "plurality" means two or more.

[0194] The above-mentioned various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referenced to each other. Each embodiment focuses on the differences from other embodiments.

[0195] The above are only a few embodiments of the present invention. Although the embodiments disclosed in the present invention are as above, the contents are only embodiments adopted to facilitate understanding of the present invention and are not intended to limit the present invention. Any person skilled in the art of the present invention may make any modifications and changes in the form and details of the embodiments without departing from the spirit and scope disclosed in the present invention. However, the scope of patent protection of the present invention shall still be based on the scope defined by the appended claims.

Claims

1. A method for controlling a cooking device with a grilling function, characterized in that: The cooking device comprises: An inner container, for holding food; A heating component is provided in the inner pot, and the heat energy generated by the heating component in a working state can be directly radiated to the surface of the food; A cooling component capable of driving air outside the inner liner into the inner liner; The control method includes: Controlling the heating component to start heating; Obtain current cooking parameters. When the cooking parameters reach a first preset condition, control the cooling component to start, the cooking parameters including at least any one of the following or a combination thereof: the temperature in the inner pot, the operating time of the heating component; the first preset condition including at least any one of the following or a combination thereof: the temperature in the inner pot reaches a first preset temperature, the operating time of the heating component reaches a predetermined heating time.

2. The control method of the cooking device with grilling function according to claim 1, characterized in that: The current cooking parameters are obtained. When the cooking parameters reach a first preset condition, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start so that the air outside the inner pot enters the inner pot.

3. The control method of the cooking device with grilling function according to claim 1 or 2, characterized in that: When the cooking parameter reaches a second preset condition, the heating component is controlled to turn on.

4. The control method of the cooking device with grilling function according to claim 1, wherein: The heating component includes a first heating element located above the food and a second heating element located below the food. Controlling the heating component to start heating includes: controlling the first heating element and / or the second heating element to start working to increase the temperature in the inner pot.

5. The control method of the cooking device with grilling function according to claim 2, characterized in that: The heating component includes a first heating element located above the food and a second heating element located below the food, and shutting down the heating component includes: controlling the first heating element and the second heating element to stop working; Reducing the power of the heating component includes: controlling the first heating element or the second heating element to stop working or to work intermittently.

6. The control method of the cooking device with grilling function according to claim 1, wherein: The cooling assembly includes: an air flow channel connecting the inner liner with the outside, and a driving mechanism for providing driving force for the fluid in the air flow channel, wherein when the driving mechanism is activated, external air can flow into the inner liner through the air flow channel; Controlling the cooling component to start includes: starting the driving mechanism to introduce external air into the inner tank to reduce the temperature in the inner tank.

7. The control method of the cooking device with grilling function according to claim 1, characterized in that: The heating component includes a first heating element located above the food and a second heating element located below the food, and the control method further includes: When the cooking parameters reach a second preset condition, the cooling component is turned off, and the heating component is started in a predetermined working mode to maintain the temperature range in the inner pot within a predetermined cooking temperature range. The second preset condition includes any one of the following or a combination thereof: the temperature in the inner pot reaches a second preset temperature, the working time of the cooling component reaches a predetermined cooling time, and the second preset temperature is lower than the first preset temperature.

8. The control method of the cooking device with grilling function according to claim 7, characterized in that: The heating component includes a first heating element located above the food and a second heating element located below the food. The predetermined operating mode includes: controlling at least one of the first heating element and the second heating element to work intermittently to maintain the temperature range in the inner pot within a predetermined cooking temperature range, and the maximum value of the predetermined cooking temperature range is less than the first preset temperature.

9. The control method of the cooking device with grilling function according to claim 8, characterized in that: The predetermined working mode includes: controlling the second heating element to work intermittently to maintain the temperature range in the inner pot within a predetermined cooking temperature range, and the maximum value of the predetermined cooking temperature range is less than the first preset temperature.

10. The control method of a cooking device with a grilling function according to claim 2, wherein: The cooking device further includes a controller storing a recipe, wherein the recipe stores corresponding cooking parameters for different ingredients. When the cooking parameters include a heating time of the heating component, "obtaining current cooking parameters, and when the cooking parameters reach a first preset condition, turning off the heating component or reducing the power of the heating component, and simultaneously controlling the cooling component to start so that air outside the inner pot enters the inner pot" includes: Obtaining the current working time of the heating component; The current working time of the heating component is compared with the heating time pre-stored in the recipe. When the current working time of the heating component reaches the preset heating time pre-stored in the recipe, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

11. The control method of a cooking device with a grilling function according to claim 2, wherein: The cooking device further includes a controller, a temperature sensor for obtaining a cooking temperature in the inner pot, the temperature sensor, the heating component, and the cooling component being electrically connected to the controller, the controller storing a recipe, wherein the recipe stores corresponding cooking parameters for different ingredients, and when the cooking parameters include the temperature in the inner pot, "obtaining current cooking parameters, and when the cooking parameters reach a first preset condition, turning off the heating component or reducing the power of the heating component, and simultaneously controlling the cooling component to start so that air outside the inner pot enters the inner pot" includes: Acquiring the current temperature of the inner container through the temperature sensor; The current temperature in the inner pot is compared with the heating temperature pre-stored in the recipe. When the current temperature in the inner pot reaches the heating temperature pre-stored in the recipe, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

12. The control method of the cooking device with grilling function according to claim 2, characterized in that: The cooking device further includes a controller and an image acquisition module for acquiring the cooking status of the food in the inner pot. The image acquisition module, the heating component and the cooling component are electrically connected to the controller. The controller stores a recipe, wherein the recipe stores corresponding cooking parameters for different ingredients, wherein the cooking parameters also include the appearance of the ingredients. When the cooking parameters include the appearance of the ingredients, "obtaining current cooking parameters, and when the cooking parameters reach a first preset condition, turning off the heating component or reducing the power of the heating component, and simultaneously controlling the cooling component to start so that air outside the inner pot enters the inner pot" includes: Get the appearance status of the current ingredient; The acquired appearance state of the current ingredients is compared with the appearance standard pre-stored in the recipe. When the appearance state of the current ingredients reaches the appearance standard pre-stored in the recipe, the heating component is turned off or the power of the heating component is reduced, and the cooling component is controlled to start.

13. A cooking device with a grilling function, characterized in that: The cooking device comprises: An inner container, for holding food; A heating component is provided in the inner pot, and the heat energy generated by the heating component in a working state can be directly radiated to the surface of the food; a cooling component, wherein the cooling component is capable of allowing air outside the inner liner to enter the inner liner; A controller capable of executing the control method of the cooking device with grilling function according to any one of claims 1 to 12.

14. The cooking device with grilling function according to claim 13, wherein: The heating component includes a first heating element arranged on the upper side of the inner pot and a second heating element arranged on the lower side. The height of the first heating element is higher than the food, and the height of the second heating element is lower than the food.

15. The cooking device with grilling function according to claim 14, characterized in that: The interior of the inner container has a relative top wall, a bottom wall, and a side wall arranged between the top wall and the bottom wall. The first heating element is arranged near the top wall, and the second heating element is arranged near the middle and lower part of the side wall.

16. The cooking device with grilling function according to claim 15, characterized in that: The side walls include opposite front and rear side walls, and opposite left and right walls. There are at least two second heating elements, at least one of which is arranged on the left side wall, and at least one of which is arranged on the right side wall.

17. The cooking device with grilling function according to claim 16, characterized in that: The second heating element includes a heating tube extending along a predetermined plane, and the predetermined plane extends obliquely from top to bottom away from the side wall.

18. The cooking device with grilling function according to claim 17, wherein: The first heating element can form a first radiation zone facing the food, and the second heating element can form a second radiation zone facing the food. The first radiation zone and the second radiation zone overlap at least in the area where the food is located.

19. The cooking device with grilling function according to claim 17, wherein: An included angle between the predetermined plane and the side wall is 15° to 25°.

20. The cooking device with grilling function according to claim 17, wherein: The minimum distance between the second heating element and the side wall is between 5 mm and 10 mm.

21. The cooking device with grilling function according to claim 20, characterized in that: The outer cover of the second heating element is provided with a protective cover.

22. The cooking device with grilling function according to claim 13, wherein: The cooling component includes an air flow channel connected to the interior of the inner tank and a driving mechanism connected to the air flow channel. The air flow channel has an inlet and an outlet. After the driving mechanism is started, external air can enter the inlet, flow through the air flow channel, and then enter the inner tank, driving the fluid in the inner tank into the air flow channel and then being discharged to the outside from the outlet.

23. The cooking device with grilling function according to claim 22, characterized in that: An air inlet and an air outlet are provided on the inner wall of the liner, and the air flow channel includes an air inlet channel and an air outlet channel. One end of the air inlet channel is provided with the inlet, and the other end is connected to the air inlet. One end of the air outlet channel is connected to the air outlet, and the other end is provided with the outlet.

24. The cooking device with grilling function according to claim 23, wherein: The air inlet and the air outlet are arranged diagonally on the inner wall of the inner container.

25. The cooking device with grilling function according to claim 23, wherein: The driving mechanism includes any one of the following or a combination thereof: a first fan, which is arranged on the air inlet channel and is used to blow external air into the inner tank through the inlet; a second fan, which is connected to the air outlet channel and is used to draw the fluid in the inner tank out of the inner tank.

26. The cooking device with grilling function according to claim 25, characterized in that: The first fan and the second fan are installed on the top of the outer side of the inner liner, and at least part of the air inlet channel and at least part of the air outlet channel are located on the top of the outer side of the inner liner.

27. The cooking device with grilling function according to claim 25, characterized in that: The air inlet passage is provided with a backflow prevention mechanism, and the backflow prevention mechanism is provided on the air inlet passage between the first fan and the inner tank.

28. The cooking device with grilling function according to claim 25, wherein: The air outlet channel is provided with a cooling mechanism for cooling the fluid flowing out of the inner tank. Along the fluid flow path, the second fan is located upstream of the cooling mechanism.

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