Baking tray, oil brushing control method and steaming and baking all-in-one machine

Abstract

The invention provides a baking tray, an oil brushing control method and a steaming and baking all-in-one machine. The method comprises the steps that food material information of food materials to be cooked is obtained; based on the food material types of the to-be-cooked food materials, cooking areas corresponding to all the food materials are divided on the baking tray; and determining an oil brushing strategy of the food material corresponding to each cooking area based on the divided cooking areas, wherein the oil brushing strategy comprises oil brushing times and oil brushing quantity. According to the invention, the cooking areas are divided, so that different oil brushing times and oil brushing quantity of different types of food materials are controlled. Automatic oil brushing is achieved, and the oil brushing fineness is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of kitchen appliances, in particular to an oven tray, an oil brushing control method and a steaming and baking integrated machine. BACKGROUND

[0002] Most of the oven trays used in the steaming and baking integrated machines on the market are relatively simple in structure. Some food materials with high starch, protein and gum content are prone to decomposition, charring or solidification when heated, and the food materials will be adhered to the oven tray, resulting in sticking of the oven tray. In order to prevent the oven tray from sticking, users often brush oil at the bottom of the oven tray.

[0003] In actual use, the user may want to cook multiple different food materials at one time. However, the current oil brushing method is to brush oil according to the same program for all food materials, thereby affecting the taste of the food. SUMMARY

[0004] Therefore, the present application aims to provide an oven tray, an oil brushing control method and a steaming and baking integrated machine to improve the precision of automatic oil brushing and meet the individual oil brushing control when multiple food materials are cooked at the same time.

[0005] In a first aspect, an oil brushing control method is provided, applied to an oven tray, both sides of the oven tray are provided with oil storage units, each oil storage unit is provided with an oil outlet hole, and the method comprises the following steps: obtaining food material information of food materials to be cooked, the food material information at least including the type of the food materials; dividing cooking areas corresponding to each type of food materials on the oven tray based on the type of the food materials to be cooked; determining an oil brushing strategy of the food materials corresponding to each cooking area based on the divided cooking areas, the oil brushing strategy including the number of oil brushing and the amount of oil brushing.

[0006] Optionally, the step of obtaining the food material information of the food materials to be cooked comprises: collecting image information of the food materials on the oven tray based on an image collection device installed in the steaming and baking integrated machine; analyzing the image information to obtain the food material information.

[0007] Optionally, the food material information further includes position information of the food materials, and the method further comprises the following steps: determining interval distances of different types of food materials based on the position information of the food materials; judging whether the interval distances are greater than a preset distance threshold; if the interval distances are less than the preset distance threshold, issuing a prompt information to prompt the user to adjust the position of the food materials on the oven tray.

[0008] Optionally, the step of obtaining the food material information of the food materials to be cooked comprises: Extract the food material information in the front-end display interface of the steam and oven integrated machine, and the food material information is used for manual input.

[0009] Optionally, after the cooking area is divided, the method further comprises: Obtaining the volume size of the food material in each cooking area; Determining the area size of each cooking area according to the volume size of the corresponding food material in each cooking area.

[0010] Optionally, determining the area size of each cooking area according to the volume size of the corresponding food material in each cooking area comprises: Determining the proportional size between all cooking areas based on the volume size of the corresponding food material in each cooking area; Determining the area size of each cooking area based on the proportional size between all cooking areas and the total area of the oven tray.

[0011] Optionally, determining the oil brushing strategy of the corresponding food material in each cooking area based on the divided cooking area comprises: Obtaining the recipe program information of the corresponding food material in each cooking area, and the recipe program information comprises a cooking time; Determining the oil brushing amount and the oil brushing frequency of each cooking area based on a preset corresponding relationship between the cooking time and the oil brushing strategy.

[0012] Optionally, the method further comprises: Generating a graph of the divided cooking area; Displaying the graph on the front-end display interface.

[0013] In a second aspect, an oven tray supporting the oil brushing control method of any one of the first aspect is provided, comprising: an oven tray body, a plurality of oil storage units are symmetrically arranged on opposite sides of the oven tray body, and the oil storage units are provided with a plurality of oil outlet holes; and a disc surface of the oven tray body is divided into a plurality of cooking areas.

[0014] In a third aspect, a steam and oven integrated machine is provided, comprising an oven tray and a steam and oven integrated machine body, the steam and oven integrated machine body is provided with a cavity for accommodating the oven tray, and a processor is arranged in the steam and oven integrated machine body for controlling the oil brushing strategy of different cooking areas on the oven tray.

[0015] The oven tray, the oil brushing control method and the steam and oven integrated machine provided by the embodiments of the present application, the method comprises the following steps: obtaining food material information of food materials to be cooked; dividing cooking areas corresponding to each kind of food material on the oven tray based on the food material types of the food materials to be cooked; and determining an oil brushing strategy of the corresponding food material in each cooking area based on the divided cooking area, wherein the oil brushing strategy comprises an oil brushing frequency and an oil brushing amount. By dividing the cooking areas, the present application realizes the control of different oil brushing frequencies and oil brushing amounts for different kinds of food materials. Not only the automatic oil brushing is realized, but also the precision of oil brushing is improved.

[0016] In order to make the above objectives, characteristics and advantages of the present application more apparent, more comprehensible, the following preferred embodiments are specifically described in detail below, and the accompanying drawings are referred to. BRIEF DESCRIPTION OF DRAWINGS

[0017] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiments, and it should be understood that the following drawings only show some embodiments of the present application, and therefore should not be regarded as a limitation to the scope, and for those skilled in the art, other related drawings can also be obtained without creative labor on the basis of these drawings.

[0018] Figure 1 A structural schematic diagram of the baking tray provided by the embodiment of the present application is shown; Figure 2 A side view of the baking tray provided by the embodiment of the present application is shown; Figure 3 A structural schematic diagram of the detachable installation of the oil storage unit and the baking tray body provided by the embodiment of the present application is shown; Figure 4 A main schematic diagram of the baking tray provided by the embodiment of the present application is shown; Figure 5 A side view of the baking tray provided by the embodiment of the present application is shown; Figure 6 A main schematic diagram of the baking tray provided by the embodiment of the present application is shown; Figure 7 A side view of the baking tray provided by the embodiment of the present application is shown; Figure 8 A flow schematic diagram of the oil brushing control method based on the baking tray provided by the embodiment of the present application is shown; Figure 9 A structural schematic diagram of the baking tray provided by the embodiment of the present application is shown.

[0019] Among them, 101, baking tray body; 102, oil storage unit; 103, oil inlet; 104, oil outlet; 105, oil collection groove; 106, oil collection hole; 107, oil cup; 108, oil collection angle; 109, buckle; 110, clamping groove; 111, terminal. DETAILED DESCRIPTION

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

[0021] It is considered that the user may want to cook multiple different food materials at one time in actual use. However, the current oil brushing method is to brush oil according to the same program for all food materials, thereby affecting the taste of food.

[0022] Based on this, the embodiments of the present application provide an oven tray and an oil brushing control method based on the oven tray, which are described below through embodiments.

[0023] The embodiments of the present application provide an oven tray, as shown in Figure 1 which comprises an oven tray body, oil storage units are symmetrically arranged at opposite sides of the oven tray body, and the oil storage units are respectively provided with an oil inlet and a plurality of oil outlets. An electromagnetic valve (not shown in the figure) is installed at each oil outlet, and the electromagnetic valve is used to control the opening and closing of the oil outlet. The surface of the oven tray body is divided into two or more cooking areas, and the electromagnetic valves in each cooking area work independently.

[0024] In a feasible implementation manner, as shown in Figure 1 the oil inlet is arranged at the top of the oil storage unit, which is convenient for oiling; the oil outlet is arranged on the side surface of the oil storage unit, and the oil outlets of the two oil storage units are arranged oppositely; the number of the oil outlets is multiple, and the multiple oil outlets are uniformly and intervally arranged. The number of the arranged oil outlets, the aperture of the oil outlet and the interval size and other parameters can be set according to the size of the oven tray. The larger the size of the oven tray is, the more the number of the oil outlets is, and the larger the aperture of the oil outlet is. Conversely, the smaller the size of the oven tray is, the smaller the number of the oil outlets is, and the smaller the aperture of the oil outlet is.

[0025] The electromagnetic valve and the processor of the steam and oven integrated machine are in communication connection, the processor divides the cooking areas, and separately controls the opening and closing of the electromagnetic valves in each cooking area, so as to realize the purpose of brushing oil according to different oil brushing times and oil brushing amounts for the food materials in each cooking area.

[0026] The process of how the processor divides the cooking areas will be described in the following embodiments, and will not be described here again.

[0027] In a feasible embodiment, the electromagnetic valve and the processor of the steam oven can adopt wireless communication mode or wired communication mode. If the wired communication mode is adopted, a pin row can be arranged at the bottom of the baking tray body, a terminal matched with the pin row can be arranged on the support in the steam oven for supporting the baking tray body, the electromagnetic valve is electrically connected between the pin row and the lead, and the terminal is connected between the processor and the line. When the baking tray is placed in the cavity of the steam oven, the pin row of the baking tray body is inserted into the terminal of the steam oven, so that the circuit is turned on, and then the signal transmission between the processor and the electromagnetic valve is realized.

[0028] The processor can control the oil brushing times by controlling the opening and closing times of the electromagnetic valve. When the electromagnetic valve is opened, oil is discharged from the oil outlet hole, so that the purpose of brushing the surface of the tray is achieved. The oil brushing amount can be adjusted by adjusting the opening time of the electromagnetic valve. The longer the opening time is, the more the oil brushing amount is.

[0029] It can be understood from the above embodiment that the oil storage unit is arranged on the baking tray body, the oil storage unit is provided with an oil outlet hole, and the electromagnetic valve is arranged at the oil outlet hole. When food is loaded on the baking tray, automatic oil brushing of the surface of the baking tray can be realized under the control of the processor, and a plurality of types of food materials can be cooked at the same time. Each type of food material is controlled to brush oil, and the fineness of automatic oil brushing is improved.

[0030] When the electromagnetic valve is opened and the oil in the oil storage unit is sufficient, the oil will overflow the oil outlet hole and slowly flow to the surface of the tray. However, as the oil in the oil storage unit becomes less and less, for example, the height of the oil gradually decreases to below the height of the oil outlet hole, at this time, the oil will not overflow the oil outlet hole, so that the oil in the oil storage unit cannot be completely used for oil brushing.

[0031] Therefore, on the basis of the above embodiment, the bottom plate of the baking tray body is inclined from the two sides to the middle position where the oil storage unit is installed, and the bottom plate of the oil storage unit is arranged to be inclined with the bottom plate of the baking tray body. Figure 2 A side view of the baking tray is shown, in which the bottom plate is seen to be inclined from the two sides to the middle.

[0032] In the embodiment of the present application, the inclination angle of the baking tray body is reasonably set to prevent the inclination angle from being too large, which causes the food materials to slide on the surface of the tray and affects the placement of the food materials.

[0033] By arranging the bottom plate of the baking tray body at a certain inclination angle and arranging the bottom of the oil storage unit to be inclined, the oil can slowly flow to the oil outlet hole under the action of gravity and then flow out of the oil outlet hole, so that the oil in the oil storage unit can be smoothly discharged from the oil outlet hole.

[0034] In another possible embodiment, the bottom of the baking tray body can also be provided with a flexible structure, that is, it can be deformed, when food is placed on the baking tray, the tray surface will gradually move downward with the increase of the weight of the food, thereby generating a certain inclination angle, since the bottom of the oil storage unit will move along with the bottom of the baking tray body, the bottom of the oil storage unit will also generate a certain inclination angle, and the oil in the oil storage unit will flow to the oil outlet hole under the action of gravity, thereby flowing out of the oil outlet hole and flowing to the tray surface, thereby realizing oil brushing on the bottom of the food and preventing the food from sticking to the pot.

[0035] In one possible embodiment, the oil storage unit and the baking tray body are integrally formed.

[0036] In the embodiment of the present application, the bottom of the oil storage unit is the bottom of the baking tray body, the rear side of the oil storage unit is the side plate of the baking tray body, the front side of the oil storage unit is provided with an oil outlet hole, if the length of the oil storage unit is the same as the length of the baking tray body, then the left and right sides of the oil storage unit are the two side plates of the baking tray body, if the length of the oil storage unit is less than the length of the baking tray body, then two side plates can be separately provided. And in production, the oil storage unit and the baking tray body are integrally formed by injection molding process.

[0037] By the way of integral forming, the processing cost is lower and the structure is simpler, but it is not convenient to clean the inside of the oil storage unit.

[0038] Therefore, in another embodiment, the oil storage unit and the baking tray body are detachably installed, the bottom of the oil storage unit is provided with buckles, and the bottom plate of the baking tray body is provided with clamping grooves matched with the buckles. Figure 3 A schematic view of the detachable structure of the oil storage unit and the baking tray body is shown.

[0039] In the embodiment of the present application, the oil storage unit is a separate oil storage box, when the oil storage box is installed on the baking tray, the clamping grooves and the buckles can be clamped with each other to fix the oil storage box on the baking tray. Similarly, the user only needs to pull the buckle to conveniently take down the oil storage box from the baking tray.

[0040] The oil storage unit and the baking tray body are installed in a detachable manner, which is convenient for detaching at any time to clean the oil storage unit. And the bottom plate of the oil storage unit and the bottom plate of the baking tray body are connected together, when the bottom of the baking tray body is inclined, the bottom of the oil storage unit can also incline along with the bottom of the baking tray body.

[0041] In addition, it should be noted that in this detachable manner, the electrical devices in the oil storage unit, such as the electromagnetic valve, can communicate with the processor of the steaming and baking all-in-one machine through wireless communication, or can communicate through wired manner. If through wired manner, such as Figure 3As shown, a needle (not shown in the figure) is arranged at the bottom of the oil storage unit, and a terminal is arranged at the bottom of the baking tray body. The needle of the oil storage unit and the terminal of the baking tray body are connected through plug-in to realize circuit conduction. The baking tray body is further connected to the terminal of the steaming and baking integrated machine through plug-in, thereby realizing the circuit connection between the electromagnetic valve and the processor.

[0042] If the oil only flows to the tray surface slowly, the oil can only flow to the tray surface along the direction of the oil outlet hole, and can only brush the oil on the baking tray in the coverage area of the oil outlet hole, which is relatively limited.

[0043] Therefore, on the basis of the above embodiment, a nozzle is arranged at the oil outlet hole, and a pressurizing component is arranged in the oil storage unit to spray the oil in the oil storage unit through the pressurizing component to form a spray.

[0044] In the embodiment of the application, the pressurizing component is, for example, a micro booster pump, a compressor, etc.

[0045] The pressurizing component is in communication connection with the processor of the steaming and baking integrated machine. When the electromagnetic valve is opened, the processor sends a driving signal to the pressurizing component, and the pressurizing component starts to work to generate pressure on the oil to drive the oil to be sprayed to form a spray, so that the oil spraying range of the oil outlet hole is larger.

[0046] On the basis of the above embodiment, a collecting area is further arranged at the middle position of the bottom plate of the baking tray body. The collecting area is at least one of the following forms: a collecting groove, a collecting angle and a collecting hole, and an oil cup is arranged at the bottom of the collecting hole.

[0047] Specifically, as shown in Figure 1 and Figure 2 , the collecting groove is a groove arranged at the center of the bottom plate of the baking tray body to store excess cooking oil. The width of the collecting groove is set according to the size of the baking tray. The larger the size of the baking tray, the greater the width of the collecting groove.

[0048] As shown in Figure 4 and Figure 5 , the collecting hole cancels the structure of the collecting groove and opens a plurality of oil holes in the area of the original collecting groove. A detachable oil cup is arranged below the plurality of oil holes. Compared with the oil groove structure, the oil cup structure can collect more oil. At the same time, since the oil cup is a detachable structure, the user can clean it more conveniently. However, the oil cup structure also increases the cost, and since the oil cup has a large volume, it also affects the placement of the baking tray. Compared with the oil groove structure, each has its own advantages, and the appropriate collecting form can be selected according to the actual needs.

[0049] If the user needs the oil to stay on the food more, the collecting angle form can be used. As shown in Figure 6 , Figure 7As shown, the grill pan has no oil trough or oil cup in the center. Instead, the sides of the grill pan tilt toward the center, forming an angle. The cooking oil that flows out of the grill pan is directly stored in the bottom angle. The advantage of this structure is that, compared to an oil sump, the angle is shallower. Even if the oil is concentrated in the angle, the ingredients still have access to this area, ensuring they are always well-oiled for cooking. This structure is suitable for cooking foods that require a lot of cooking oil, such as frying.

[0050] These three different oil collection methods have their own applicable usage scenarios and functions. Users can use different baking tray structures according to their actual cooking needs when preparing different recipes to achieve better cooking results.

[0051] Based on the same inventive concept, a method for controlling the oiling of the above-mentioned baking tray is provided, and the execution subject of the method is the processor of the steam-bake combination machine. Figure 8 As shown, the method includes the following steps: Step S801: Obtaining the ingredient information of the ingredients to be cooked.

[0052] The food information at least includes the type of food.

[0053] Step S802: Dividing the baking tray into cooking zones corresponding to each ingredient based on the type of the ingredient to be cooked.

[0054] like Figure 1 As shown, when there are two types of food, the oil tank can be divided into two areas, namely area 1 and area 2. When there are four types of food, the oil tank can be divided into two areas, namely area 1 and area 2. Figure 9 It is divided into four areas: Area 1, Area 2, Area 3 and Area 4.

[0055] After dividing the cooking zones, the method further includes: Get the volume of ingredients for each cooking zone.

[0056] The size of each cooking area is determined according to the volume of the food that it requires.

[0057] In a feasible implementation, determining the area size of each cooking zone according to the volume of food corresponding to each cooking zone includes: Determine the ratio between all cooking zones based on the volume of the food corresponding to each cooking zone; The size of each cooking zone is determined based on the ratio of all cooking zones to each other and the total area of ​​the grill plate.

[0058] In one specific example, the cooking plate surface area can be divided according to the proportion between the weights of different kinds of food materials, or the proportion between the volumes, or the proportion between the weights and volumes. For example, the volume ratio of food material A, food material B, food material C and food material D is 1:2:3:4. Then, according to this ratio, the cooking plate area is first divided into two parts according to the oil collecting groove, and then divided into two areas on one side of the oil collecting groove according to the ratio of food material A and food material D. Then, the other side of the oil collecting groove is divided into two areas according to the ratio of food material B and food material C.

[0059] Step S803: determining the oil brushing strategy of each cooking area corresponding to the food material based on the divided cooking area.

[0060] The oil brushing strategy includes the number of oil brushing and the amount of oil brushing.

[0061] In this step, the oil outlet hole and the electromagnetic valve at the oil outlet hole corresponding to each cooking area can be determined based on the divided cooking area.

[0062] In the embodiment of the present application, each oil outlet hole and the electromagnetic valve at the oil outlet hole is provided with a number. Each divided cooking area is also provided with a number.

[0063] The size information of the cooking plate surface is pre-stored in the processor. The position of the boundary between the cooking areas can be determined according to the divided cooking area. The numbers of the oil outlet holes on both sides of the boundary are determined according to the position information of the boundary. The number of each cooking area is associated with the number of the corresponding oil outlet hole and the electromagnetic valve.

[0064] By controlling the electromagnetic valve in each cooking area to work individually, the number of oil brushing and the amount of oil brushing of different kinds of food materials can be controlled individually.

[0065] In one possible implementation, the number of oil brushing and the amount of oil brushing of different kinds of food materials can be set based on the corresponding recipe program of each kind of food material. Specifically, based on the foregoing example, after each cooking area is associated with the oil outlet hole and the electromagnetic valve in the respective area, the recipe program corresponding to the kind of food material in each cooking area can be determined according to the kind of food material in each cooking area. The recipe program includes the cooking time, and the cooking time, the number of oil brushing and the amount of oil brushing have a corresponding relationship. The longer the cooking time, the more the number of oil brushing and the more the amount of oil brushing.

[0066] The recipe program can be selected by the user on the screen of the steam and oven integrated machine. The recipe program corresponding to each kind of food material is different, so the number of oil brushing and the amount of oil brushing corresponding to each kind of food material are also different.

[0067] The present application can realize the control of different kinds of food materials with different oil brushing times and oil brushing amounts by dividing the cooking area, determining the electromagnetic valve in the corresponding area according to the cooking area, and then controlling the working of the electromagnetic valve in each cooking area.

[0068] There are two ways to obtain the food material information in step S801, which will be described below.

[0069] Method one: when the food material is not placed on the baking tray, the food material information of the food material to be cooked includes: The food material information is extracted from the front-end display interface of the steam-baking integrated machine, and the food material information is manually input.

[0070] In this way, the method further includes: The divided cooking area is generated into a graph, and the graph is displayed on the front-end display interface.

[0071] In one example, the front-end display interface can be the screen of the steam-baking integrated machine, or the interface of the user's mobile phone APP.

[0072] In the presented graph, the type of food material to be placed in each area can be marked.

[0073] By visualizing the divided cooking area in the form of a graph, it is convenient for the user to view the divided area and place food materials according to the area.

[0074] Method two: the food material has been placed on the baking tray, and the image acquisition device built-in the steam-baking integrated machine is used to obtain the information.

[0075] Based on the above embodiment, the food material information of the food material to be cooked includes: Step S801A: based on the image acquisition device installed in the steam-baking integrated machine, the image information of the food material on the baking tray is acquired.

[0076] Step S801B: analyzing the image information to obtain the food material information.

[0077] The acquired image information can be input into a pre-trained neural network model to identify the information of the food material, and the image acquisition device can identify the position information and type information of the food material.

[0078] The neural network model can use a convolutional neural network model CNN, which is a mature model and will not be described here.

[0079] In this way, the cooking area can be divided by different types of food materials as the dividing line by identifying the type of food material.

[0080] In the second way, the food material information further includes position information of the food material, and the method further includes: determining interval distances of different kinds of food materials based on the position information of the food materials; judging whether the interval distances are greater than a preset distance threshold; if the interval distances are less than the preset distance threshold, issuing a prompt information to prompt a user to adjust the position of the food material on the baking tray.

[0081] If the interval distances are less than the preset distance threshold, it indicates that the food materials are too close to each other, which is not conducive to the division of the cooking zones. Therefore, the prompt information is issued to prompt the user to adjust the position of the food material on the baking tray to facilitate the division of the cooking zones.

[0082] If the interval distances are greater than the preset distance threshold, the division can be directly performed.

[0083] When the oil brushing function of the baking tray is actually used, there is another problem that needs attention. When the user is actually preparing the food material, there can be a case that the food material has more water or the baking tray has more residual water. When the steam-baking integrated machine is working, if the temperature in the cavity is high and the food material or the baking tray has more residual water, when the baking tray is brushed with oil, the oil can splash due to the contact between the oil and the water, which is commonly known as "frying pot".

[0084] In order to avoid the "frying pot" situation of the cooking oil under high temperature, a heating fan can be provided in the steam-baking integrated machine. The main function of the heating fan is to make the hot air in the integrated machine circulate and flow, so that the food material in the baking tray is evenly heated. At the same time, the heating fan can also dry the food material and remove the excess water in the food material.

[0085] Therefore, before the oil brushing, the automatic oil brushing control method further includes: Step A: acquiring image information of the baking tray by using an image acquisition device; Step B: judging whether there is excess water on the baking tray based on the image information; Step C: if there is excess water, sending an instruction to the heating fan to start the operation of the heating fan until the image acquisition information shows that there is no excess water on the baking tray, and sending a shutdown instruction to the heating fan.

[0086] When the image acquisition device is provided and the excess water on the baking tray has been dried, the number of oil brushing and the amount of oil brushing for different food materials can also be set based on the ripeness of the food. Specifically, the following steps are included: Step D: acquiring images of different food materials in each cooking zone by using the image acquisition device.

[0087] Step E: determining the ripeness of different food materials based on the images.

[0088] Wherein, the target has more existing technologies to judge the maturity of food materials based on images, such as using a pre-trained neural network model, which will not be repeated here.

[0089] Step F: Determine whether the maturity of various food materials is greater than or equal to the preset maturity threshold.

[0090] If it is greater than or equal to, the baking tray starts to perform the oil brushing program. The specific parameters such as the oiling position and oil volume V can be adjusted according to the position of the food material and the recipe program. If it is less than the preset maturity threshold, return to step D.

[0091] Wherein, if the recipe cooking time is long, multiple maturity thresholds can be set for multiple oiling.

[0092] Based on the same inventive concept, an oven-steamer is provided, which includes an oven-steamer body and the baking tray in the above embodiments. The oven-steamer body is provided with a cavity for accommodating the baking tray, and a processor for controlling the opening and closing of the electromagnetic valves of different cooking areas on the baking tray to achieve automatic oil brushing.

[0093] In a possible embodiment, the oven-steamer further includes a heating fan for blowing off excess water on the baking tray to prevent the frying pot.

[0094] In a possible embodiment, the oven-steamer is further provided with an image acquisition device for acquiring image information of the food materials on the baking tray.

[0095] In addition, by combining the steam baking mode of the oven-steamer with the automatic oil brushing function of the baking tray, water frying (or raw frying) of steamed buns can also be achieved.

[0096] The steam baking of the oven-steamer is a prior art. The principle is that when the oven-steamer is performing a baking program, the steam generator in the cavity can extract water from the water tank and spray it into the pot in the form of steam. As long as the spray angle of the steam generator is adjusted, or the steam generator is replaced by a pipe valve, water can be added to the baking tray.

[0097] The water frying and raw frying of steamed buns that we often see in life are crispy and juicy, and the taste is delicious. However, the actual production process is relatively troublesome. To make beautiful and delicious water fried buns, it is often necessary to add water and oil to the bottom of the pot several times during cooking, and the control requirements for the fire are also high. It is difficult for general users to handle the two complex cooking methods of water frying and raw frying. Through the automatic oiling function of the baking tray and the steam baking function of the oven-steamer, the functions of oiling and water adding can be easily achieved.

[0098] When water frying is performed, if the oil collecting groove or the oil collecting hole is arranged on the baking tray, the user needs to place the matched cover plate on the oil collecting groove or the oil collecting hole to avoid the water and oil on the baking tray from flowing out.

[0099] Then the user uniformly places the prepared pastries on the baking tray (if the user needs to make the pastries look good, the user can also add an appropriate amount of flour water in the baking tray in advance).

[0100] The baking tray periodically supplements water and oil in the baking tray according to the setting of the recipe program, so that the water and oil in the baking tray are kept sufficient, and the cooking effect is optimal.

[0101] In the case that the water and oil in the baking tray are kept sufficient, water frying and raw frying cooking can be realized, and the cooking experience of the user is enriched.

[0102] The steam and oven integrated machine can also automatically recognize the remaining amount of water and oil in the baking tray through the image acquisition device, and supplement the water and oil in time in the case of water and oil shortage. Compared with manual cooking, the use of the scheme can better control the temperature in the baking tray, and can keep the water and oil in the baking tray sufficient at all times, and the cooking effect is better.

[0103] In addition, in the description of the embodiments of the present application, unless otherwise explicitly specified and limited, the terms "mounting", "connection", "connecting" should be understood in a broad sense, for example, can be fixedly connected, or can be detachably connected, or integrally connected, can be mechanically connected, or can be electrically connected, can be directly connected, or indirectly connected through an intermediate medium, or can be the communication inside two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0104] In the description of the present application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicate the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the present application. In addition, the terms "first", "second", "third" are only for the purpose of description, and cannot be understood as indicating or implying relative importance.

[0105] In several embodiments provided in the present application, it should be understood that the disclosed system, device and method can be implemented in other manners. The described device embodiments are merely schematic, and the division of units is merely logical function division, and there can be other division manners in actual implementation. For example, a plurality of units or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the displayed or discussed mutual couplings or direct couplings or communication connections can be indirect couplings or communication connections through some interfaces, devices or units, and can be in electrical, mechanical or other forms.

[0106] The units described as separate components may or may not be physically separate, and the components shown as units may or may not be physical units, i.e., they can be located in one place or distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the embodiment.

[0107] In addition, each functional unit in each embodiment of the present application can be integrated into a processing unit, or each unit can be physically present separately, or two or more units can be integrated into one unit.

[0108] Finally, it should be noted that: the above-described embodiments are merely specific implementations of the present application, used to illustrate the technical solutions of the present application, and not to limit them. The protection scope of the present application is not limited thereto, although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any skilled person familiar with the technical field can modify or easily think of changes to the technical solutions recorded in the foregoing embodiments within the technical range disclosed by the present application, or make equivalent replacements to some technical features; and these modifications, changes or replacements do not make the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application, and should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A method for controlling oiling, characterized in that: Applied to a baking tray, oil storage units are provided on both sides of the baking tray, and each oil storage unit is provided with an oil outlet. The method includes: Obtaining food information of food to be cooked, wherein the food information at least includes the type of food; Dividing a cooking zone corresponding to each ingredient on the baking tray based on the type of the ingredient to be cooked; An oiling strategy for the food corresponding to each cooking zone is determined based on the divided cooking zones, wherein the oiling strategy includes the number of oiling times and the amount of oiling.

2. The method according to claim 1, characterized in that The step of obtaining the information of ingredients to be cooked includes: The image information of the food on the baking tray is collected using an image acquisition device installed in the steam-bake combination machine; Analyze the image information to obtain food information.

3. The method according to claim 2, characterized in that The food information also includes location information of the food, and the method further includes: Determining the spacing between different types of food based on the location information of the food; Determining whether the interval distance is greater than a preset distance threshold; If the distance is less than the preset threshold, a prompt message will be issued to prompt the user to adjust the position of the ingredients on the baking tray.

4. The method according to claim 1, wherein The step of obtaining the information of ingredients to be cooked includes: The food information is extracted from the front display interface of the steam-bake combination machine, and the food information is used for manual input.

5. The method according to claim 1, wherein After dividing the cooking zones, the method further includes: Get the volume of ingredients in each cooking zone; The size of each cooking area is determined according to the volume of the food that it corresponds to.

6. The method according to claim 5, characterized in that Determining the area size of each cooking zone according to the volume of the food corresponding to each cooking zone includes: Determine the ratio between all cooking zones based on the volume of the food corresponding to each cooking zone; The size of each cooking zone is determined based on the ratio of all cooking zones to each other and the total area of ​​the grill plate.

7. The method according to claim 1, characterized in that The determining of the oiling strategy for the food corresponding to each cooking zone based on the divided cooking zones includes: Obtaining recipe information for ingredients corresponding to each cooking zone, wherein the recipe information includes cooking time; The amount of oil to be brushed and the number of times to be brushed are determined based on the preset correspondence between cooking time and brushing strategy.

8. The method according to claim 4, characterized in that The method further comprises: Generate graphics for the divided cooking zones; The graphics are displayed on a front-end display interface.

9. A baking tray supporting the oiling control method according to any one of claims 1 to 8, characterized in that: include: A grill body, wherein oil storage units are symmetrically arranged on two opposite sides of the grill body, and the oil storage units are provided with a plurality of oil outlet holes; The surface of the baking pan body is divided into several cooking areas.

10. A steam-bake combination machine, characterized in that: The invention comprises a steam-bake machine body and the baking tray according to claim 9, wherein the steam-bake machine body is provided with a cavity for accommodating the baking tray, and a processor for separately controlling the oiling strategies of different cooking zones on the baking tray.

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