Control method and device of cooking equipment, readable storage medium and cooking equipment

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, and relates to the technical field of cooking equipment. The control method comprises the steps that in response to cooking input, a target cooking mode is determined; wherein the target cooking mode comprises at least two cooking stages; based on the target cooking mode, controlling the cooking equipment to execute cooking operation; wherein in the at least two cooking stages, the light-emitting wave bands of the infrared generator are different; or in at least one cooking stage, the light-emitting wave band of the infrared generator is smaller than 5 microns. By switching the light-emitting wave band of the infrared generating part, different light-emitting wave bands are used for heating food materials in different cooking stages, the surface can be quickly cured to lock moisture when meat food materials are cooked, then the interior is continuously heated until the meat food materials are cured, and the cooking effects of quick edge sealing, water locking, heat preservation, crispness keeping and the like are achieved without turning over; and the cooking effect of the cooking equipment during cooking of specific food materials is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cooking equipment, in particular to a control method and device of cooking equipment, a readable storage medium and cooking equipment. BACKGROUND

[0002] In the related art, the cooking conditions of kitchen appliances such as air fryers and grilling machines are relatively single, the heat transfer efficiency is slow, and it is difficult to achieve flexible and rapid switching of fire size like open fire cooking. When cooking meat materials, due to slow heat transfer, the water and part of the protein inside the meat will seep out during the heat transfer process. This will cause the outer surface of the meat material to not form a crispy feeling, and the inside is easy to dry, and the cooking effect is not good. SUMMARY

[0003] The present application aims to at least solve one of the technical problems existing in the prior art or related art.

[0004] To this end, the first aspect of the present application provides a control method of cooking equipment.

[0005] The second aspect of the present application provides a control device of cooking equipment.

[0006] The third aspect of the present application provides a control device of cooking equipment.

[0007] The fourth aspect of the present application provides a readable storage medium.

[0008] The fifth aspect of the present application provides cooking equipment.

[0009] Therefore, the first aspect of the present application provides a control method of cooking equipment, the cooking equipment comprising an infrared generating piece and a cooking cavity, the infrared generating piece being configured to output infrared light into the cooking cavity, the control method comprising: determining a target cooking mode in response to a cooking input; wherein the target cooking mode comprises at least two cooking stages; and controlling the cooking equipment to perform a cooking operation based on the target cooking mode; wherein the light-emitting wavelength band of the infrared generating piece is different in the at least two cooking stages; or the light-emitting wavelength band of the infrared generating piece is less than 5 microns in at least one cooking stage.

[0010] In this technical solution, the cooking equipment includes but is not limited to an air fryer, a grilling machine or a multifunctional pot. The cooking equipment is provided with an infrared generating piece. Illustratively, the infrared generating piece is an infrared light source, which can generate red radiation after being powered on, and heat the food materials in the cooking cavity through infrared radiation. The infrared generating piece has at least two light-emitting wavelength bands.

[0011] Illustratively, the light-emitting wavelength band of the infrared generating piece can be adjusted by adjusting the heating tube material, heating wire temperature, power, winding form and other parameters of the infrared generating piece.

[0012] Exemplarily, the infrared generating component includes a plurality of infrared light sources, each of which has a different light-emitting wavelength band. Exemplarily, the infrared generating component includes a plurality of or a single independent controllable infrared light source, and the light-emitting wavelength band of the single infrared light source is adjusted by regulating the working power, frequency, etc. of the infrared light source.

[0013] When the light-emitting wavelength bands of the infrared generating component are different, the heat transfer effects are different. The infrared light generated by the infrared generating component generally has a wavelength band of 750 nm or more, and is specifically divided into short-wave infrared (1400 nm-3000 nm) and medium-wave infrared (3000 nm-5000 nm).

[0014] Because the thermal effect is related to the wavelength, the medium and short-wave infrared is mainly used for industrial detection and thermal imaging, and has not been explored for its beneficial effects in cooking scenarios. In existing cooking applications, the long-wave infrared (generally 5000 nm-25000 nm) is used for infrared IH (Induction Heat) heating, which has good thermal effects for efficient heating, but still has some problems.

[0015] For example, when cooking meat food, the energy of the long-wave infrared of the infrared heating is concentrated on the surface of the food, and the heat transfer is slow. This can cause the water and part of the protein in the meat to seep out during the heat transfer process. This can cause the outer surface of the meat food to not form a crispy effect, and the inside can easily be dry, resulting in poor cooking effect.

[0016] To solve this problem, the present application proposes to change the different wavelength bands of the infrared rays to irradiate the food. The researchers of the present application found that the use of medium and short-wave infrared light in the wavelength range of 750 nm-5000 nm for food cooking can obtain more abundant cooking effects. For example, the medium and short-wave infrared light can direct the hydrolysis and swelling of collagen in the skin to form a bubble crust to achieve a crispy skin effect. At the same time, the penetration distance of the medium and short-wave infrared to the meat can be up to 8 mm, which can quickly penetrate and cook, reducing the loss of juice, thereby solving the technical difficulty of the above-mentioned long-wave infrared roasting of skin meat, which is difficult to have both crispy skin and juicy meat.

[0017] Specifically, infrared radiation is based on the principle of matching absorption to heat. Different components in food have different optimal absorption wavelength bands of infrared, resulting in different utilization rates of radiant heat energy. For most food such as starch and meat, the medium and short-wave infrared has good penetration heating properties, while the heat of the long-wave infrared is concentrated on the surface of the food.

[0018] For example, the wavelength range of 0.78 μm to 4 μm is defined as a medium-short wave band, and the wavelength range of 4 μm to 1000 μm is defined as a long wave band. The heat generated by the medium-short wave has strong penetrability and can be uniformly distributed on the food. The heat generated by the long wave is more concentrated on the surface of the food and can strengthen the heating effect on the surface of the food.

[0019] When the cooking device is working, the cooking device receives a cooking input of a user. The user can specify different cooking modes through the cooking input, and different cooking modes correspond to different food and cooking effects. Each cooking mode has at least two cooking stages.

[0020] Due to the advantages of fast temperature rise and small thermal inertia of infrared radiation heating, by controlling the infrared generating element to switch different light-emitting wavelength bands in different cooking stages, different cooking effects can be achieved.

[0021] For example, when the user cooks meat food, the long wave band is used to heat the meat food in the early cooking stage. At this time, the heat is more concentrated on the surface of the meat, which makes the surface of the meat quickly mature and shrink, preventing water and protein loss. In the middle and late cooking stage, the medium-short wave band is used to heat the meat, which makes the inside of the meat mature while avoiding the outside from being scorched.

[0022] For example, when the user bakes pastries, the medium-short wave band is used to heat the pastries in the early and middle cooking stage, which makes the inside of the pastries expand uniformly. In the late cooking stage, the long wave band is used to heat the pastries, which makes the surface of the pastries quickly crisp and color.

[0023] In some other embodiments, in at least one cooking stage, the light-emitting wavelength band of the infrared generating element is less than 5 microns, that is, the medium-short wave infrared light is used to irradiate the food in at least one cooking stage, so that the energy of the infrared light penetrates deeply into the inside of the food, and the inside and outside of the food are heated uniformly.

[0024] The present application switches the light-emitting wavelength band of the infrared generating element, uses different light-emitting wavelength bands to heat the food in different cooking stages, so as to achieve different cooking effects, quickly mature the surface of the meat food to lock the water, then continuously heat the inside to mature, achieve the cooking effects of fast edge sealing, water locking, crisp skin, juicy meat, heat preservation and crispness, and improve the cooking effect of the cooking device when cooking specific food.

[0025] In addition, the control method of the cooking device in the above technical solution provided by the present application can have the following additional technical features:

[0026] In some embodiments of the present application, the target cooking mode includes a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage. The control of the cooking operation includes: in the first cooking stage, controlling the infrared generating component to output infrared light of a first light-emitting wave band into the cooking cavity; and in the second cooking stage, controlling the infrared generating component to output infrared light of a second light-emitting wave band into the cooking cavity; wherein the wavelength of the first light-emitting wave band is greater than the wavelength of the second light-emitting wave band, and the wavelength of the second light-emitting wave band is less than 5 microns; and / or the time length of the second cooking stage is greater than the time length of the first cooking stage.

[0027] In this embodiment, the target cooking mode includes two cooking stages, specifically the first cooking stage and the second cooking stage. The first cooking stage is the early cooking stage, and the second cooking stage is the middle and late cooking stage. The target cooking mode is a cooking mode of "crispy outside and tender inside".

[0028] For example, the user places the food to be cooked into the cooking cavity and selects the target cooking mode to start cooking. In the first cooking stage, the infrared generating component heats the food through the first light-emitting wave band with a longer wavelength. Here, the first light-emitting wave band is a long-wave band, which concentrates on heating the surface of the food, so that the surface of the food is quickly cooked and shrinks, thereby forming a crispy skin on the surface while preventing the loss of internal moisture. The purpose of the first cooking stage is to quickly heat the surface of the food, so the cooking time of the first cooking stage is relatively short.

[0029] When it comes to the second cooking stage, the infrared generating component switches to the second light-emitting wave band with a shorter wavelength, which is a medium-short wave band. The second light-emitting wave band uniformly heats the entire food, so that the internal food is gradually cooked until the end of cooking. In order to ensure that the entire food is cooked, the time length of the second cooking stage is longer than that of the first cooking stage.

[0030] For example, the wavelength range of the first light-emitting wave band is 4 μm to 1000 μm.

[0031] For example, the wavelength range of the second light-emitting wave band is 0.78 μm to 4 μm.

[0032] For example, the time length of the first cooking stage accounts for 20% to 50% of the total cooking time.

[0033] For example, the time length of the second cooking stage accounts for 50% to 80% of the total cooking time.

[0034] In some embodiments of the present application, the control of the cooking device to perform the cooking operation further includes: in the first cooking stage, controlling the infrared generating component to heat the cooking cavity at a first target temperature; and in the second cooking stage, controlling the infrared generating component to heat the cooking cavity at a second target temperature; wherein the second target temperature is less than or equal to the first target temperature.

[0035] In this embodiment, in the first cooking stage, the cooking temperature of the cooking device is the first target temperature, and the first target temperature is the target temperature for high-temperature cooking. At the same time, the infrared generating component heats in the long-wave band, and the fan works at a relatively high speed. In this way, the surface of the food material can be quickly cooked and a crispy skin can be formed.

[0036] In the second cooking stage, the cooking temperature of the cooking device is the second target temperature, and the second target temperature is the target temperature for medium-high-temperature cooking. At the same time, the infrared generating component heats in the medium-short-wave band, and the fan works at a relatively low speed. In this way, the food material can be evenly heated and cooked, and the loss of water in the food material can be prevented to keep the food material soft and tender.

[0037] For example, if the first target temperature is D1 and the second target temperature is D2, then D1 is in the range of 180°C to 220°C, and D2≤D1.

[0038] In some embodiments of the present application, the target cooking mode includes a first cooking stage, a second cooking stage, and a third cooking stage, the first cooking stage is before the second cooking stage, and the second cooking stage is before the third cooking stage. The control of the cooking device to perform the cooking operation includes: in the first cooking stage and the third cooking stage, controlling the infrared generating component to heat in a first light-emitting band; and in the second cooking stage, controlling the infrared generating component to heat in a second light-emitting band; wherein the wavelength of the first light-emitting band is greater than the wavelength of the second light-emitting band, and the wavelength of the second light-emitting band is less than 5 microns.

[0039] In this embodiment, the target cooking mode includes three cooking stages, specifically the first cooking stage, the second cooking stage, and the third cooking stage. The first cooking stage is the early cooking stage, the second cooking stage is the middle cooking stage, and the third cooking stage is the late cooking stage. The target cooking mode is a cooking mode of "crispy outside and tender inside".

[0040] Exemplarily, the user puts the food material to be cooked into the cooking cavity, and selects a target cooking mode to start cooking. In the first cooking stage, the infrared generating member heats the food material through a first light-emitting wavelength band with longer wavelength. Here, the first light-emitting wavelength band is a long-wave band, which concentrates on heating the surface of the food material, so that the surface of the food material is quickly cooked and shrinks, thereby forming a crisp skin on the surface while preventing the loss of internal moisture. The purpose of the first cooking stage is to quickly heat the surface of the food material, and therefore the cooking time of the first cooking stage is relatively short, and here the cooking time of the first cooking stage is set as T1.

[0041] In some technical solutions of the present application, optionally, the control of the cooking device to perform the cooking operation further includes: in the first cooking stage, controlling the infrared generating member to heat at a third target temperature; in the second cooking stage, controlling the infrared generating member to heat at a fourth target temperature; and in the third cooking stage, controlling the infrared generating member to heat at a fifth target temperature; wherein the third target temperature is greater than the fourth target temperature, and the fifth target temperature is greater than or equal to the third target temperature.

[0042] In this technical solution, the purpose of the first cooking stage is to quickly cook and shrink the surface of the food material, thereby locking the internal moisture of the food material. Therefore, the cooking temperature in the first cooking stage is a relatively high third target temperature, which can quickly cook the surface of the food material to form a crisp skin.

[0043] The purpose of the second cooking stage is to cook the internal part of the food material while reducing moisture loss. Therefore, the cooking temperature of the cooking device in the second cooking stage is a medium-high fourth target temperature, which can uniformly heat and cook the food material while preventing dryness caused by moisture loss and keeping the food material soft and tender.

[0044] The purpose of the third cooking stage is to make the surface of the food material crisp and colored. Therefore, the food material can be heated at the highest fifth target temperature in the third cooking stage, so that the internal moisture of the food material evaporates on the surface to form bubbles and bulges, thereby forming a crisp shell and coloring the surface of the food material.

[0045] Exemplarily, the third target temperature is D3, the fourth target temperature is D4, and the fifth target temperature is D5, then D3 ranges from 180℃ to 220℃, D4 ranges from 140℃ to 170℃, and D5 ranges from 190℃ to 230℃. Exemplarily, D4 < D3 ≤ D5 is satisfied.

[0046] In some embodiments of the present application, the target cooking mode includes a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; the control of the cooking operation of the cooking device includes: in the first cooking stage, controlling the infrared generating component to heat based on the sixth target temperature in the second light-emitting wave band; and in the second cooking stage, controlling the infrared generating component to heat based on the seventh target temperature in the first light-emitting wave band; wherein the wavelength of the second light-emitting wave band is smaller than the wavelength of the first light-emitting wave band, the time length of the second cooking stage is smaller than the time length of the first cooking stage, and the sixth target temperature is smaller than or equal to the seventh target temperature.

[0047] In this technical solution, the target cooking mode includes two cooking stages, specifically the first cooking stage and the second cooking stage. The first cooking stage is the pre-middle cooking stage, and the second cooking stage is the late cooking stage. The target cooking mode is the "crispy outside and tender inside" cooking mode.

[0048] For example, the user places the food to be cooked into the cooking cavity and selects the target cooking mode to start cooking. In the first cooking stage, the infrared generating component heats the food by the second light-emitting wave band with a shorter wavelength and at the sixth target temperature as the cooking temperature. Here, the second light-emitting wave band is a medium-short wave band, which has strong energy penetration and can penetrate the inside of the food for cooking. In the first cooking stage, the overall food needs to be basically cooked, so the time length of the first cooking stage is relatively long.

[0049] In the second cooking stage, the infrared generating component heats the food by the first light-emitting wave band with a longer wavelength and at the seventh target temperature as the cooking temperature. Here, the first light-emitting wave band is a long wave band, which can concentrate on heating the surface of the food and make the surface of the food quickly crisp and colored at high temperature. In the second cooking stage, the purpose is mainly to make the surface of the food crisp and colored, and to avoid the food from being burnt, so the time length of the second cooking stage is relatively short.

[0050] For example, if the sixth target temperature is D6 and the seventh target temperature is D7, D6 ranges from 160°C to 180°C, D7 ranges from 170°C to 220°C, and D6≤D7 is satisfied.

[0051] For example, if the cooking time length of the first cooking stage is T1 and the cooking time length of the second cooking stage is T2, T2<T1 is satisfied.

[0052] In some embodiments of the present application, the cooking device further includes a fan, and the fan is used to disturb the air in the cooking cavity. In at least two cooking stages, the rotating speed of the fan is different.

[0053] In the technical solution, the cooking device is further provided with a fan. Exemplarily, the cooking device comprises a body, a cooking cavity is formed in the body, at least part of the infrared generating component is arranged at the top of the cooking cavity and faces the cooking cavity. The fan is located at the top of the cooking cavity, the infrared generating component is located between the fan and the cooking cavity, and the air supply direction of the fan faces the infrared generating component and the cooking cavity.

[0054] In the cooking process, the speed of the fan is dynamically adjusted according to different cooking stages, so as to form different cooking effects in different cooking stages. For example, when cooking meat food, in the early stage of cooking, the infrared generating component performs "edge sealing" on the meat food through the long-wave band, the fan is controlled to work at a high speed, the surface moisture of the food is blown dry through a large air volume, the surface moisture activity is reduced, and a crisp skin is formed on the surface of the meat food. In the middle and late stages of cooking, the infrared generating component uniformly heats through the medium and short-wave band, and the fan is controlled to work at a low speed to avoid excessive water loss of the food and keep the food inside soft and tender.

[0055] In some technical solutions of the present application, optionally, when the target cooking mode comprises a first cooking stage and a second cooking stage, the control of the cooking device to perform the cooking operation further comprises: in the first cooking stage, controlling the fan to work at a first speed; and in the second cooking stage, controlling the fan to work at a second speed; wherein the first speed is greater than the second speed.

[0056] In the technical solution, in the first cooking stage, the infrared generating component works through the first light-emitting band with longer wavelength to make the surface of the food quickly mature and shrink. At this time, the fan is controlled to work at a first speed with a higher speed to improve the convective heat transfer effect, so that the surface moisture of the food is quickly blown dry to reduce the surface moisture activity, thereby achieving the prerequisite condition of forming a crisp skin.

[0057] In the second cooking stage, the infrared generating component works through the second light-emitting band with shorter wavelength, and the fan is controlled to work at a second speed with a lower speed at this time. At this time, the heating mode is mainly dominated by radiation heat transfer, which can slow down the speed of water loss in the food, so that the food inside remains soft and tender.

[0058] Exemplarily, the first speed is R1 and the second speed is R2, then the range of R1 is 2000 rpm to 3000 rpm, and the range of R2 is 1000 rpm to 2000 rpm.

[0059] When coming to the second cooking stage, the infrared generating component switches to the second light-emitting band with shorter wavelength, and the second light-emitting band is a medium and short-wave band. The second light-emitting band uniformly heats the whole food, so that the food inside gradually matures. In order to ensure that the whole food is cooked, the time length of the second cooking stage is longer than that of the first cooking stage, and the cooking time length of the second cooking stage is T2.

[0060] When the third cooking stage is reached, the food material inside has been substantially cooked, the infrared generating component is switched back to the first light-emitting wavelength band to concentrate heat on the surface of the food material, so that the gelatin and other ingredients are solidified, the water inside the food material evaporates on the surface to form a crust with bubbles, thereby forming a crisp shell, and the surface of the food material is colored. Here, the cooking time of the third cooking stage is T3, and T1 < T3 < T2 is satisfied.

[0061] Exemplarily, the duration of the first cooking stage accounts for 10% to 20% of the total cooking time.

[0062] Exemplarily, the duration of the second cooking stage accounts for 50% to 70% of the total cooking time.

[0063] Exemplarily, the duration of the third cooking stage accounts for 20% to 30% of the total cooking time.

[0064] In some embodiments of the present application, optionally, after controlling the cooking device to perform the cooking operation, the control method further comprises: in the case where the cooking operation ends, acquiring a temperature value in the cooking cavity; in the case where the temperature value is less than a temperature threshold, controlling the infrared generating component to output infrared light into the cooking cavity until the infrared generating component is turned off after the temperature value in the cooking cavity reaches a first target temperature; controlling the cooking device to enter a crispness preservation stage, determining a temperature drop rate in the cooking cavity; in the case where the temperature drop rate is greater than or equal to a rate threshold, controlling the infrared generating component to output infrared light into the cooking cavity until the infrared generating component is turned off after the temperature value in the cooking cavity reaches the first target temperature.

[0065] Alternatively, the cooking device comprises a ventilation assembly for ventilating gas into the cooking cavity; after controlling the cooking device to perform the cooking operation, the control method further comprises: in the case where the cooking operation ends, controlling the ventilation assembly to ventilate gas into the cooking cavity until the ventilation assembly is turned off after the temperature in the cooking cavity reaches a second target temperature; controlling the cooking device to enter the crispness preservation stage, and every interval of a first preset time length, controlling the ventilation assembly to ventilate gas into the cooking cavity for a second preset time length.

[0066] In the embodiments of the present application, after cooking, if the user does not take out the cooked food material in the first time, due to the continuous decrease of the temperature in the cooking cavity, the water vapor gradually condenses, which can cause the food material to be damp during the cooling process, resulting in a soft and sticky taste of the food material, which is not crisp.

[0067] To solve the above problems, the present application adds a crispness preservation stage after cooking, so that the food can remain crisp in the case where the user cannot take out the food in time.

[0068] Exemplarily, in some embodiments, after the cooking is completed, the cooking device turns off the heating assembly, and the temperature in the cooking cavity starts to decrease. At this time, the temperature detection module is turned on. When it is detected that the temperature in the cooking cavity is less than the temperature threshold, the infrared emitter is turned on to increase the temperature in the cooking cavity to the first target temperature by infrared heating. After the temperature in the cooking cavity reaches the first target temperature, the heating is stopped.

[0069] Exemplarily, the temperature threshold ranges from 50°C to 70°C. Exemplarily, the temperature threshold is 60°C.

[0070] Exemplarily, the first target temperature ranges from 70°C to 90°C. Exemplarily, the first target temperature is 80°C.

[0071] After the infrared emitter is turned off, the cooking device enters the crispness preservation stage, and the temperature decrease rate of the cooking cavity is determined according to the obtained temperature value in the cooking cavity. Exemplarily, the temperature decrease rate specifically refers to the temperature change value in the cooking cavity per unit time, and the unit is “℃ / min”.

[0072] When it is detected that the temperature decrease rate is greater than the rate threshold, it indicates that the temperature in the cooking cavity decreases rapidly, and at this time, the infrared emitter is controlled to output infrared light to the cooking cavity. When the temperature in the cooking cavity reaches the first target temperature again, the infrared emitter is turned off again, and the temperature decrease rate in the cooking cavity is continuously monitored. When the temperature decrease rate reaches the rate threshold again, the above steps are repeated until the user opens the cooking cavity or manually ends the cooking process.

[0073] By maintaining the temperature in the cooking cavity in a suitable temperature range and avoiding rapid temperature decrease in the cooking cavity, on the one hand, it can avoid the food from being damp due to the condensation of a large amount of water vapor, and on the other hand, it can avoid the food from being roasted due to the excessively high temperature.

[0074] In other embodiments, an air supply assembly is arranged on the cooking device. The air supply assembly can supply gas into the cooking cavity. Exemplarily, the air supply assembly is a fresh air assembly, which can supply fresh air into the cooking cavity.

[0075] After the cooking is completed, the air supply assembly is controlled to start supplying gas into the cooking cavity, and the purpose of this is to discharge the high-temperature and high-humidity air in the cooking cavity and introduce fresh dry air, so as to prevent the food from being damp due to the condensation of water vapor caused by temperature decrease.

[0076] In this process, the cooking device continuously monitors the temperature value in the cooking cavity. When the temperature value in the cooking cavity reaches the second target temperature, the air supply assembly is controlled to stop supplying air to prevent the food from being rapidly cooled. Then, the cooking device enters the crispness preservation stage.

[0077] In the crispy preservation stage, the cooking device controls the ventilation assembly to ventilate into the cooking cavity every first preset time length, and the ventilation time length is a second preset time length. In this way, the water vapor evaporated by the food can be continuously discharged from the cooking cavity, thereby preventing the surface of the food from being damp.

[0078] Exemplarily, the second target temperature ranges from 60℃ to 80℃. Exemplarily, the second target temperature is 70℃.

[0079] Exemplarily, the first preset time length ranges from 1min to 3min. Exemplarily, the first preset time length is 2min.

[0080] Exemplarily, the second preset time length ranges from 1min to 3min. Exemplarily, the second preset time length is 2min.

[0081] In some embodiments of the present application, optionally, in the at least two cooking stages, the running time length of the infrared generating component is negatively correlated with the size of the light-emitting wave band.

[0082] In this technical solution, the running time length is negatively correlated with the wavelength size of the wave band. That is to say, in a cooking stage, if the wavelength of the light-emitting wave band of this cooking stage is longer, the running time length of the infrared generating component in this cooking stage is shorter. The cooking time length corresponding to the medium and short waves is longer, realizing rapid penetration and cooking. The cooking time length corresponding to the long waves is shorter, realizing rapid crispness.

[0083] In some embodiments of the present application, optionally, the cooking device further comprises a heating component for heating the cooking cavity; and the control of the cooking device to perform the cooking operation further comprises: in the case that the infrared generating component is running, controlling the heating component to heat the cooking cavity so that the target temperature is reached in the cooking cavity.

[0084] In the embodiments of the present application, the cooking device comprises a heating component, which is exemplarily a heat pipe. The heating component and the infrared generating component form a double heat source to realize three-dimensional and uniform heating. The heating component and the infrared generating component are respectively arranged at different sides of the cooking cavity. For example, the infrared generating component is arranged at the top of the cooking cavity to irradiate the food in the cooking cavity with infrared light from the top. The heating component is arranged at the bottom of the cooking cavity to heat the food in the cooking cavity from the bottom to the top.

[0085] When the infrared generating component is running, the heating component is also running to synchronously heat the cooking cavity, thereby rapidly increasing the temperature in the cooking cavity to improve the cooking efficiency.

[0086] Exemplarily, the NTC temperature controller is used to control the temperature of the infrared generating component and the heating component.

[0087] Exemplarily, the fixed temperature is maintained by controlling the infrared generating component and the heating component to be intermittently turned on in the mode of on-off-on-off.

[0088] In some embodiments of the present application, the heating component and the infrared generating component are arranged on opposite sides of the cooking cavity, respectively. In the height direction of the cooking device, the heating component is arranged at the lower part of the cooking cavity, and the infrared generating component is arranged at the upper part of the cooking cavity. The control of the cooking device to perform the cooking operation further comprises: controlling the infrared generating component or the heating component to be intermittently turned on under the condition that the heating component heats the cooking cavity.

[0089] In addition, when the cooking device further comprises a fan, the fan and the infrared generating component are arranged on the same side. The control of the cooking device to perform the cooking operation further comprises: controlling the fan to be turned on at least once under the condition that the light-emitting wavelength band of the infrared generating component is less than 5 microns.

[0090] In the embodiments of the present application, the infrared generating component is arranged at the upper part of the cooking cavity, and the infrared light is generated from the upper part to the lower part to irradiate the food in the cooking cavity. The heating component is arranged at the lower part of the cooking cavity, and the heat is generated from the lower part to heat the food in the cooking cavity from the lower part to the upper part.

[0091] Exemplarily, the infrared generating component is formed as a top heat source, and the heating component is formed as a bottom heat source. The cooking cavity is heated from the top and the bottom, which can improve the heating efficiency.

[0092] Exemplarily, when the heating component is in the working state, the infrared generating component can be intermittently worked, so as to avoid the temperature in the cooking cavity being too high.

[0093] Exemplarily, when the heating component is in the working state, the heating component itself can also be intermittently worked, so as to better control the temperature in the cooking cavity.

[0094] If the cooking device further comprises a fan, for example, the cooking device is an air fryer, the air and the infrared generating component are arranged on the same side of the cooking cavity. Exemplarily, the air outlet direction of the fan is towards the infrared generating component, so as to bring the heat generated by the infrared generating component into the cooking cavity, and improve the heat conduction efficiency.

[0095] In the case of arranging the fan, if the infrared generating component works in the short-wave band, for example, the light-emitting wavelength band of the infrared generating component is less than 5 microns, the fan is controlled to be turned on at least in part of the cooking time in at least one cooking stage. Since the heat effect of the medium-short wave infrared is relatively low, turning on the fan at this time is beneficial to improve the heat conduction efficiency, so as to ensure the cooking effect.

[0096] The application uses the non-high-heat effect of the medium and short waves when the infrared generating component works in the medium and short waves, combines with the fan opening control, only uses the spectral irradiation to penetrate the meat, changes the protein tissue structure to improve the meat taste, and has the effect of low-temperature slow cooking of air, and compared with the long-wave infrared direct cooking, the meat taste is softer, more tender and juicier.

[0097] The second aspect of the application provides a control device of a cooking device, the cooking device comprising an infrared generating component and a cooking cavity, the infrared generating component being configured to output infrared light into the cooking cavity, the control device comprising: a determination module configured to determine a target cooking mode in response to a cooking input; wherein the target cooking mode comprises at least two cooking stages; and a control module configured to control the cooking device to perform a cooking operation based on the target cooking mode; wherein the light-emitting wavelength band of the infrared generating component is different in the at least two cooking stages; or the light-emitting wavelength band of the infrared generating component is less than 5 microns in at least one cooking stage.

[0098] In the technical solution, the cooking device includes but is not limited to an air fryer, a grill, or a multifunctional pot. The cooking device is provided with an infrared generating component. Exemplarily, the infrared generating component is an infrared light source, which can generate red radiation after being powered on to heat the food in the cooking cavity by infrared radiation. The infrared generating component has at least two light-emitting wavelength bands.

[0099] Exemplarily, the light-emitting wavelength band of the infrared generating component can be adjusted by adjusting the parameters such as the material of the heating tube, the temperature of the heating wire, the power, and the winding form of the infrared generating component.

[0100] Exemplarily, the infrared generating component comprises a plurality of infrared light sources, each infrared light source having a different light-emitting wavelength band. Exemplarily, the infrared generating component comprises a single controllable infrared light source, and the light-emitting wavelength band of the single infrared light source is adjusted by adjusting the working power, frequency, etc. of the infrared light source.

[0101] When the light-emitting wavelength bands of the infrared generating component are different, the heat transfer effects are different. The infrared light generated by the infrared generating component generally has a wavelength band of 750 nanometers or more, and is specifically divided into short-wave infrared (1400 nanometers-3000 nanometers) and medium-wave infrared (3000 nanometers-5000 nanometers).

[0102] Since the heat effect is related to the wavelength, the medium and short wave infrared is mainly used for industrial detection and thermal imaging, and has not been applied to the effect of cooking and heating. In existing cooking applications, the infrared IH heating uses long-wave infrared, which has good heat effect for efficient heating, but still has some problems.

[0103] For example, when cooking meat food, the long-wave infrared energy of infrared heating is concentrated on the surface of the food, and the heat transfer is slow. This can cause water and part of the protein inside the meat to seep out during heat transfer. This can cause the surface of the meat food to not form a crisp feeling, and the inside can easily be dry, resulting in poor cooking results.

[0104] To solve this problem, the present application proposes to use different wavebands of infrared light to irradiate the food. The researchers of the present application found that using medium and short wave infrared light in the waveband range of 750 nm to 5000 nm for food cooking can obtain more abundant cooking effects. For example, medium and short wave infrared light can direct the hydrolysis and puffing of collagen in the epidermis to form a bubble crust to achieve the effect of a crisp skin. At the same time, the penetration distance of medium and short wave infrared light to meat can reach up to 8 mm, which can quickly penetrate and cook, reducing juice loss, thereby solving the technical difficulty of the above long-wave infrared roasting of skinned meat that is difficult to have both a crisp skin and a juicy meat.

[0105] Specifically, infrared radiation is based on the principle of matched absorption to heat. Different components in food have different optimal absorption wavebands of infrared, resulting in different utilization rates of radiant heat energy. For most food such as starch and meat, medium and short wave infrared has good penetration heating properties, while long wave infrared heat is concentrated on the surface of the food.

[0106] For example, the waveband with a light-emitting wavelength in the range of 0.78 μm to 4 μm is defined as a medium and short wave band, and the waveband with a light-emitting wavelength in the range of 4 μm to 1000 μm is defined as a long wave band. The heat generated by the medium and short wave has strong penetration and can be evenly distributed on the food. The heat generated by the long wave is more concentrated on the surface of the food, which can strengthen the heating effect on the surface of the food.

[0107] When the cooking device is working, the cooking device receives the cooking input of the user. The user can specify different cooking modes through the cooking input, and different cooking modes correspond to different food and cooking effects. Each cooking mode has at least two cooking stages.

[0108] Due to the advantages of fast heating and small thermal inertia of infrared radiation heating, by controlling the infrared emitter to switch different light-emitting wavebands in different cooking stages, different cooking effects can be produced.

[0109] For example, the user cooks meat food, and in the initial stage of cooking, the long wave band is used to heat the meat food. At this time, the heat is more concentrated on the surface of the meat, which can quickly cook and shrink the surface of the meat to prevent water and protein loss. In the middle and late stages of cooking, the medium and short wave band is used to heat, which can cook the inside of the meat while preventing the surface from being scorched.

[0110] For example, when the user bakes pastries, the mid-short wave band is used to heat in the middle stage of cooking, so that the pastries are uniformly heated and expanded. The long wave band is used to heat in the late stage of cooking, so that the surface of the pastries is quickly crisp and colored.

[0111] In other embodiments, in at least one cooking stage, the light-emitting wave band of the infrared generating element is controlled to be less than 5 microns, that is, the food is irradiated by mid-short wave infrared light in at least one cooking stage, so that the energy of the infrared light penetrates into the food, and the food is uniformly heated inside and outside the food.

[0112] The present application switches the light-emitting wave band of the infrared generating element, uses different light-emitting wave bands to heat the food in different cooking stages, so as to achieve different cooking effects. When cooking meat food, the surface is quickly cooked to lock water, and then the inside is continuously heated to cook, so as to achieve the cooking effects of quick edge sealing, crisp skin, juicy meat, heat preservation and crispness, etc., and improve the cooking effect of the cooking equipment when cooking specific food.

[0113] The third aspect of the present application provides a control device of a cooking equipment, comprising: a memory for storing programs or instructions; and a processor for executing the programs or instructions to realize the steps of the control method of the cooking equipment provided in any of the above technical solutions, so as to achieve the same technical effects. To avoid repetition, details are not repeated here.

[0114] The fourth aspect of the present application provides a readable storage medium having programs or instructions stored thereon, which are executed by a processor to realize the steps of the control method of the cooking equipment provided in any of the above technical solutions, so as to achieve the same technical effects. To avoid repetition, details are not repeated here.

[0115] The fifth aspect of the present application provides a cooking equipment, comprising: the control device of the cooking equipment provided in any of the above technical solutions; and / or the readable storage medium provided in any of the above technical solutions, so as to achieve the same technical effects. To avoid repetition, details are not repeated here. BRIEF DESCRIPTION OF DRAWINGS

[0116] The above and / or additional aspects and advantages of the present application will become apparent and more readily appreciated from the following description, taken in conjunction with the following drawings, in which:

[0117] Figure 1A The structural schematic diagram of the cooking equipment of some embodiments of the present application is shown;

[0118] Figure 1B The structural schematic diagram of the cooking equipment of some embodiments of the present application is shown;

[0119] Figure 2A flow chart of a control method of a cooking apparatus of some embodiments of the present application is shown.

[0120] Figure 3 A cooking temperature change diagram of a cooking apparatus of some embodiments of the present application is shown.

[0121] Figure 4 A cooking temperature change diagram of a cooking apparatus of some embodiments of the present application is shown.

[0122] Figure 5 A cooking temperature change diagram of a cooking apparatus of some embodiments of the present application is shown.

[0123] Figure 6 A cooking temperature change diagram of a cooking apparatus of some embodiments of the present application is shown.

[0124] Figure 7 A cooking temperature change diagram of a cooking apparatus of some embodiments of the present application is shown.

[0125] Figure 8 A structure block diagram of a control device of a cooking apparatus of some embodiments of the present application is shown.

[0126] Figure 9 A structure block diagram of a control device of a cooking apparatus of some embodiments of the present application is shown.

[0127] Reference Signs:

[0128] 100 cooking apparatus, 102 infrared generating piece, 104 fan, 106 heating piece, 108 cooking cavity. DETAILED DESCRIPTION

[0129] In order to enable a more complete understanding of the above-mentioned objects, features and advantages of the present application, the present application will be described in further detail below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0130] In the following description, a lot of specific details are set forth in order to facilitate a thorough understanding of the present application, however, the present application can also be implemented in other ways different from those described herein, therefore, the protection scope of the present application is not limited by the specific embodiments disclosed below.

[0131] The following refers to Figures 1A to 9 The control method and device of a cooking apparatus, the readable storage medium and the cooking apparatus provided according to some embodiments of the present application are described.

[0132] In some embodiments of the present application, a control method of a cooking apparatus is provided, Figure 1A and Figure 1BA structural schematic diagram of a cooking apparatus of some embodiments of the present application is shown as follows, Figure 1A and Figure 1B As shown in the figure, the cooking apparatus 100 comprises an infrared generating piece 102 and a cooking cavity 108, the infrared generating piece being configured to output infrared light into the cooking cavity 108. As shown in the figure, Figure 1A The height direction of the cooking apparatus 100 is direction F1.

[0133] Figure 2 A flow chart of a control method of a cooking apparatus of some embodiments of the present application is shown as follows, Figure 2 As shown in the figure, the control method comprises:

[0134] Step 202: determining a target cooking mode in response to a cooking input; wherein the target cooking mode comprises at least two cooking stages;

[0135] Step 204: controlling the cooking apparatus to perform a cooking operation based on the target cooking mode; wherein the light-emitting waveband of the infrared generating piece is different in the at least two cooking stages; or the light-emitting waveband of the infrared generating piece is less than 5 microns in at least one cooking stage.

[0136] In this embodiment, the cooking apparatus includes but is not limited to an air fryer or a multifunctional pot. The cooking apparatus is provided with an infrared generating piece. Exemplarily, the infrared generating piece is an infrared light source, which can generate red radiation after being powered on, and heat the food materials in the cooking cavity through infrared radiation. Wherein, the infrared generating piece has at least two light-emitting wavebands.

[0137] Exemplarily, the infrared generating piece is a tungsten halogen tube.

[0138] Exemplarily, the light-emitting waveband of the infrared generating piece can be adjusted by adjusting the heating tube material, heating wire temperature, power, winding form, etc. of the infrared generating piece.

[0139] Exemplarily, as shown in the figure, Figure 1A The infrared generating piece comprises a plurality of infrared light sources, each infrared light source having a different light-emitting waveband. Exemplarily, as shown in the figure, Figure 1B The infrared generating piece comprises a plurality of or a single independent controllable infrared light source, and the light-emitting waveband of the single infrared light source is adjusted by adjusting the working power, frequency, etc. of the infrared light source.

[0140] When the light-emitting wavebands of the infrared generating piece are different, the heat transfer effect is different. Wherein, the waveband of the infrared light generated by the infrared generating piece is generally above 750 nanometers, and is specifically divided into short-wave infrared (1400 nanometers-3000 nanometers) and medium-wave infrared (3000 nanometers-5000 nanometers).

[0141] Because the thermal effect is related to the wavelength, the medium and short wave infrared is mainly used for industrial detection and thermal imaging, and the beneficial effects of being applied to cooking scenes have not been explored. In existing cooking applications, the infrared IH heating uses long wave far infrared (generally 5000 nanometers-25000 nanometers) which has good thermal effect to heat efficiently, but still has some problems.

[0142] For example, when cooking meat food, because the long wave infrared of the infrared heating energy is concentrated on the surface of the food, and the heat transfer is slow. This can cause the water and part of the protein in the meat to seep out during the heat transfer process. This can cause the surface of the meat food to not form a crispy feeling, and the inside is easy to dry, and the cooking effect is not good.

[0143] To solve this problem, the present application proposes to use different wavebands of infrared rays to irradiate the food. The researchers of the present application found that using medium and short wave infrared light in the waveband range of 750 nanometers-5000 nanometers for food cooking can obtain more abundant cooking effects. For example, the medium and short wave infrared light can direct the hydrolysis and puffing of collagen in the epidermis to form a bubble crust to achieve the effect of a crispy skin. At the same time, the penetration distance of the medium and short wave infrared to the meat quality can be up to 8mm, which can quickly penetrate and cook, and reduce the loss of juice, thereby solving the technical difficulty that long wave infrared roasting of skin meat is difficult to have both crispy skin and juicy meat quality.

[0144] Specifically, infrared radiation is based on the principle of matching absorption to heat. Different components in food have different optimal absorption wavebands of infrared, resulting in different utilization rates of radiant heat energy. For most food such as starch and meat, medium and short wave infrared has good penetration heating properties, while long wave infrared heat is concentrated on the surface of the food.

[0145] For example, the waveband with a light-emitting wavelength in the range of 0.78 μm to 4 μm is defined as a medium and short wave band, and the waveband with a light-emitting wavelength in the range of 4 μm to 1000 μm is defined as a long wave band. The heat generated by the medium and short wave has strong penetration and can be evenly distributed on the food. The heat generated by the long wave is more concentrated on the surface of the food, which can have a strong heating effect on the surface of the food.

[0146] When the cooking device is working, the cooking device receives the cooking input of the user. The user can specify different cooking modes through the cooking input, and different cooking modes correspond to different food and cooking effects. Each cooking mode has at least two cooking stages.

[0147] Because the infrared radiation heating method has the advantages of fast heating and small thermal inertia, by controlling the infrared emitter to switch different light-emitting wavebands in different cooking stages, different cooking effects can be produced.

[0148] For example, when the user cooks meat, the long-wave band is used to heat the meat at the initial stage of cooking. At this time, more heat is concentrated on the surface of the meat, which makes the surface of the meat quickly cooked and shrunk, preventing water and protein from being lost. At the middle and later stages of cooking, the medium and short-wave band is used to heat the meat, which makes the inside of the meat cooked while avoiding the surface of the meat from being scorched.

[0149] For example, when the user bakes pastries, the medium and short-wave band is used to heat the pastries at the initial and middle stages of cooking, which makes the inside of the pastries uniformly heated and expanded. At the later stage of cooking, the long-wave band is used to heat the pastries, which makes the surface of the pastries quickly crisp and colored.

[0150] In some embodiments, at least one of the cooking stages, the wavelength band of the infrared light emitted by the infrared emitter is less than 5 microns, that is, the medium and short-wave infrared light is used to irradiate the food at least one of the cooking stages, so that the energy of the infrared light penetrates into the inside of the food, and the inside of the food is uniformly heated with the outside of the food.

[0151] By switching the wavelength band of the infrared light emitted by the infrared emitter, the present application uses different wavelength bands to heat the food at different cooking stages, so that different cooking effects can be achieved. When cooking meat, the surface of the meat can be quickly cooked to lock water, and then the inside of the meat is continuously heated to be cooked, so that the cooking effects of quick edge sealing, water locking, crisp skin, juicy meat, heat preservation and crispness can be achieved, and the cooking effect of the cooking equipment when cooking specific food can be improved.

[0152] In some embodiments of the present application, optionally, the target cooking mode includes a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage. The cooking operation performed by the cooking equipment includes: in the first cooking stage, controlling the infrared emitter to output infrared light of a first wavelength band into the cooking cavity; and in the second cooking stage, controlling the infrared emitter to output infrared light of a second wavelength band into the cooking cavity; wherein the wavelength of the first wavelength band is greater than the wavelength of the second wavelength band, and the wavelength of the second wavelength band is less than 5 microns; and / or, the time length of the second cooking stage is greater than the time length of the first cooking stage.

[0153] In this embodiment, the target cooking mode includes two cooking stages, specifically the first cooking stage and the second cooking stage described above. The first cooking stage is the initial cooking stage, and the second cooking stage is the middle and later cooking stage. The target cooking mode is the cooking mode of "crispy outside and tender inside".

[0154] Exemplarily, the user puts the food material to be cooked into the cooking cavity, and selects a target cooking mode to start cooking. In the first cooking stage, the infrared generating component heats the food material through a first light-emitting wavelength band with longer wavelength. Here, the first light-emitting wavelength band is a long-wave band, which concentrates on heating the surface of the food material, so that the surface of the food material is quickly cooked and shrinks, thereby forming a crisp skin while preventing the loss of internal moisture. The purpose of the first cooking stage is to quickly heat the surface of the food material, so the cooking time of the first cooking stage is relatively short.

[0155] When it comes to the second cooking stage, the infrared generating component switches to a second light-emitting wavelength band with shorter wavelength, which is a medium-short-wave band. The second light-emitting wavelength band uniformly heats the entire food material, so that the internal part of the food material is gradually cooked until the end of cooking. In order to ensure that the entire food material is cooked, the time of the second cooking stage is longer than that of the first cooking stage.

[0156] Exemplarily, the wavelength range of the first light-emitting wavelength band is 4 μm to 1000 μm.

[0157] Exemplarily, the wavelength range of the second light-emitting wavelength band is 0.78 μm to 4 μm.

[0158] Exemplarily, the time of the first cooking stage accounts for 20% to 50% of the total cooking time.

[0159] Exemplarily, the time of the second cooking stage accounts for 50% to 80% of the total cooking time.

[0160] In some embodiments of the present application, optionally, the control of the cooking device to perform the cooking operation further includes: in the first cooking stage, controlling the infrared generating component to heat the cooking cavity at a first target temperature; in the second cooking stage, controlling the infrared generating component to heat the cooking cavity at a second target temperature; wherein the second target temperature is less than or equal to the first target temperature.

[0161] In this embodiment, Figure 3 The cooking temperature change diagram of the cooking device of some embodiments of the present application is shown as follows. Figure 3 As shown, in the first cooking stage, the cooking temperature of the cooking device is the first target temperature, which is the target temperature of high-temperature cooking. At the same time, the infrared generating component heats in the long-wave band, and the fan works at a higher speed. In this way, the surface of the food material can be quickly cooked to form a crisp skin.

[0162] In the second cooking stage, the cooking temperature of the cooking device is the second target temperature, which is the target temperature of medium-high-temperature cooking. At the same time, the infrared generating component heats in the medium-short-wave band, and the fan works at a lower speed. In this way, the food material can be uniformly heated and cooked, while preventing the loss of moisture in the food material to cause dry wood, and keeping the food material soft and tender.

[0163] Exemplarily, the first target temperature is D1 and the second target temperature is D2, the range of D1 is 180-220℃, and D2≤D1.

[0164] In some embodiments of the present application, optionally, the target cooking mode comprises a first cooking stage, a second cooking stage and a third cooking stage, the first cooking stage is before the second cooking stage, and the second cooking stage is before the third cooking stage; the control of the cooking device to perform the cooking operation comprises: in the first cooking stage and the third cooking stage, controlling the infrared generating component to heat in the first light-emitting wave band; and in the second cooking stage, controlling the infrared generating component to heat in the second light-emitting wave band; wherein the wavelength of the first light-emitting wave band is greater than the wavelength of the second light-emitting wave band, and the wavelength of the second light-emitting wave band is less than 5 microns.

[0165] In this embodiment, the target cooking mode comprises three cooking stages, specifically the first cooking stage, the second cooking stage and the third cooking stage described above. Among them, the first cooking stage is the early cooking stage, the second cooking stage is the middle cooking stage, and the third cooking stage is the late cooking stage. The target cooking mode is the cooking mode of "crispy outside and tender inside".

[0166] Exemplarily, the user puts the food material to be cooked into the cooking cavity and selects the target cooking mode to start cooking. In the first cooking stage, the infrared generating component heats the food material through the first light-emitting wave band with longer wavelength. Here, the first light-emitting wave band is a long-wave band, which concentrates on heating the surface of the food material, so that the surface of the food material is quickly cooked and shrinks, thereby forming a crisp skin on the surface while preventing the loss of internal moisture. The purpose of the first cooking stage is to quickly heat the surface of the food material, so the cooking time of the first cooking stage is relatively short, and here the cooking time of the first cooking stage is T1.

[0167] In some embodiments of the present application, optionally, the control of the cooking device to perform the cooking operation further comprises: in the first cooking stage, controlling the infrared generating component to heat at a third target temperature; in the second cooking stage, controlling the infrared generating component to heat at a fourth target temperature; and in the third cooking stage, controlling the infrared generating component to heat at a fifth target temperature; wherein the third target temperature is greater than the fourth target temperature, and the fifth target temperature is greater than or equal to the third target temperature.

[0168] In this embodiment, Figure 4 The cooking temperature change diagram of the cooking device of some embodiments of the present application is shown as follows, Figure 4 As shown, the purpose of the first cooking stage is to quickly cook and shrink the surface of the food material, thereby locking the internal moisture of the food material. Therefore, the cooking temperature in the first cooking stage is a relatively high third target temperature, which can quickly cook the surface of the food material and form a crisp skin.

[0169] The purpose of the second cooking stage is to let the food material inside mature while reducing water loss. Therefore, the cooking temperature of the cooking device in the second cooking stage is a fourth target temperature of medium-high temperature, which can make the food material evenly heated and mature, while preventing the food material from losing water and causing dryness, and keeping the food material soft and tender.

[0170] The purpose of the third cooking stage is to make the surface of the food material crisp and colored. Therefore, the food material can be heated at a fifth target temperature of the highest temperature in the third cooking stage, so that the water inside the food material evaporates on the surface to form a bubble and bulge, thereby forming a crisp shell, and the surface of the food material is colored.

[0171] Exemplarily, the third target temperature is D3, the fourth target temperature is D4, and the fifth target temperature is D5, then the range of D3 is 180-220°C, the range of D4 is 140-170°C, and the range of D5 is 190-230°C. Exemplarily, D4 < D3 ≤ D5 is satisfied.

[0172] In some embodiments of the present application, optionally, the target cooking mode includes a first cooking stage and a second cooking stage, the first cooking stage is located before the second cooking stage; the control of the cooking operation of the cooking device includes: in the first cooking stage, controlling the infrared generating piece to heat based on a sixth target temperature in a second light-emitting wave band; and in the second cooking stage, controlling the infrared generating piece to heat based on a seventh target temperature in a first light-emitting wave band; wherein the wavelength of the second light-emitting wave band is smaller than the wavelength of the first light-emitting wave band, the time length of the second cooking stage is smaller than the time length of the first cooking stage, and the sixth target temperature is smaller than or equal to the seventh target temperature.

[0173] In this embodiment, the target cooking mode includes two cooking stages, specifically the first cooking stage and the second cooking stage described above. The first cooking stage is a pre-mature cooking stage, and the second cooking stage is a late cooking stage. The target cooking mode is a cooking mode of "crisp outside and tender inside".

[0174] Exemplarily, Figure 5 The cooking temperature change diagram of the cooking device of some embodiments of the present application is shown as follows: Figure 5 As shown, the user puts the food material to be cooked into the cooking cavity, and selects the target cooking mode to start cooking. In the first cooking stage, the infrared generating piece heats the food material through the second light-emitting wave band with shorter wavelength and at the sixth target temperature as the cooking temperature. Here, the second light-emitting wave band is a medium-short wave band, which has strong energy penetration and can make the heat penetrate the inside of the food material for maturation. In the first cooking stage, the whole food material needs to be basically cooked, so the time length of the first cooking stage is relatively long.

[0175] In the second cooking stage, the infrared generating component heats the food material by the first light-emitting wavelength band with longer wavelength and at the seventh target temperature with higher temperature. Here, the first light-emitting wavelength band is a long-wave band, which can concentrate on heating the surface of the food material and make the surface of the food material crisp and colored quickly by high temperature. In the second cooking stage, the main purpose is to make the surface of the food material crisp and colored, and the length of the second cooking stage is relatively short to avoid the food material from being burnt.

[0176] For example, the sixth target temperature is D6 and the seventh target temperature is D7, the range of D6 is 160-180℃, the range of D7 is 170-220℃, and D6≤D7 is satisfied.

[0177] For example, the length of the first cooking stage is T1 and the length of the second cooking stage is T2, and T2

[0178] In some embodiments of the present application, as shown in Figure 1A and Figure 1B The cooking device 100 further comprises a fan 104, and the rotating speed of the fan 104 is different in the at least two cooking stages.

[0179] In this embodiment, the cooking device is further provided with a fan. For example, the cooking device comprises a body, a cooking cavity is formed in the body, and at least part of the infrared generating component is arranged at the top of the cooking cavity and faces the cooking cavity. The fan is located at the top of the cooking cavity, the infrared generating component is located between the fan and the cooking cavity, and the air supply direction of the fan faces the infrared generating component and the cooking cavity.

[0180] In the cooking process, the rotating speed of the fan is dynamically adjusted according to different cooking stages, so as to form different cooking effects in different cooking stages. For example, when cooking meat food material, in the early stage of cooking, the infrared generating component heats the meat food material by the long-wave band to "seal the edge", the fan is controlled to work at a high rotating speed, the surface moisture of the food material is blown dry by a large air volume, so as to form a crisp skin on the surface of the meat food material. In the middle and late stages of cooking, the infrared generating component heats the food material uniformly by the medium and short-wave band, and the fan is controlled to work at a low rotating speed to avoid excessive water loss of the food material and keep the food material soft and tender inside.

[0181] In some embodiments of the present application, when the target cooking mode comprises the first cooking stage and the second cooking stage, the control of the cooking device to perform the cooking operation further comprises: in the first cooking stage, the fan is controlled to work at a first rotating speed; and in the second cooking stage, the fan is controlled to work at a second rotating speed; wherein the first rotating speed is greater than the second rotating speed.

[0182] In the first cooking stage, the infrared generating element works through the first light-emitting wavelength band with longer wavelength to make the surface of the food material quickly mature and shrink. At this time, the fan is controlled to work at the first rotating speed with higher rotating speed to improve the convective heat transfer effect, so that the surface moisture of the food material is quickly blown dry to reduce the surface moisture activity, thereby achieving the prerequisite for forming the crisp skin.

[0183] In the second cooking stage, the infrared generating element works through the second light-emitting wavelength band with shorter wavelength, and at this time the fan is controlled to work at the second rotating speed with lower rotating speed. At this time, the heating mode is mainly dominated by radiation heat transfer, which can slow down the internal moisture loss rate of the food material and keep the food material soft and tender.

[0184] Exemplarily, the first rotating speed is R1 and the second rotating speed is R2, then the range of R1 is 2000 rpm to 3000 rpm, and the range of R2 is 1000 rpm to 2000 rpm.

[0185] When reaching the second cooking stage, the infrared generating element is switched to the second light-emitting wavelength band with shorter wavelength, and the second light-emitting wavelength band is a medium-short wave band. The second light-emitting wavelength band uniformly heats the whole food material to gradually mature the internal food material. In order to ensure the whole food material to be mature, the second cooking stage has a longer time length than the first cooking stage, and the cooking time length of the second cooking stage is T2.

[0186] When reaching the third cooking stage, the internal food material has been basically matured, and the infrared generating element is switched back to the first light-emitting wavelength band to work, so that the heat is concentrated on the surface of the food material to solidify the gelatin and other ingredients. The internal moisture of the food material evaporates on the surface to form a bubble and a raised bump, thereby forming a crisp shell, and at the same time coloring the surface of the food material. The cooking time length of the third cooking stage is T3, and T1 < T3 < T2 is satisfied.

[0187] Exemplarily, the time length of the first cooking stage accounts for 10% to 20% of the total cooking time length.

[0188] Exemplarily, the time length of the second cooking stage accounts for 50% to 70% of the total cooking time length.

[0189] Exemplarily, the time length of the third cooking stage accounts for 20% to 30% of the total cooking time length.

[0190] In some embodiments of the present application, optionally, after controlling the cooking device to perform the cooking operation, the control method further comprises: in the case that the cooking operation ends, obtaining a temperature value in the cooking cavity; in the case that the temperature value is less than a temperature threshold, controlling the infrared generator to output infrared light into the cooking cavity until the infrared generator is turned off after the temperature value in the cooking cavity reaches a first target temperature; controlling the cooking device to enter a crispness preservation stage, determining a temperature drop rate in the cooking cavity; in the case that the temperature drop rate is greater than or equal to a rate threshold, controlling the infrared generator to output infrared light into the cooking cavity until the infrared generator is turned off after the temperature value in the cooking cavity reaches the first target temperature.

[0191] Alternatively, the cooking device comprises a ventilation assembly for ventilating gas into the cooking cavity; after controlling the cooking device to perform the cooking operation, the control method further comprises: in the case that the cooking operation ends, controlling the ventilation assembly to ventilate gas into the cooking cavity until the ventilation assembly is turned off after the temperature in the cooking cavity reaches a second target temperature; controlling the cooking device to enter the crispness preservation stage, and every interval of a first preset time length, controlling the ventilation assembly to ventilate gas into the cooking cavity for a second preset time length.

[0192] In the embodiments of the present application, after the cooking ends, if the user does not take out the cooked food material in the first time, due to the continuous decrease of the temperature in the cooking cavity, the water vapor gradually condenses, which can cause the food material to be damp in the cooling process, resulting in the food material becoming soft and sticky, not crisp.

[0193] To solve the above problems, the present application adds a crispness preservation stage after the cooking ends, so that the food can remain crisp in the case that the user cannot take out the food in time.

[0194] For example, in some embodiments, after the cooking ends, the cooking device turns off the heating assembly, and the temperature in the cooking cavity starts to decrease. At this time, the temperature detection module is started. When it is detected that the temperature in the cooking cavity is less than a temperature threshold, the infrared generator is started to increase the temperature in the cooking cavity to a first target temperature by infrared heating. After the temperature in the cooking cavity reaches the first target temperature, the heating is stopped.

[0195] For example, the temperature threshold ranges from 50°C to 70°C. For example, the temperature threshold is 60°C.

[0196] For example, the first target temperature ranges from 70°C to 90°C. For example, the first target temperature is 80°C.

[0197] After the infrared generator is turned off, the cooking device enters the crispness preservation stage, and at this time, according to the obtained temperature value in the cooking cavity, the temperature drop rate in the cooking cavity is determined. For example, the temperature drop rate specifically refers to the temperature change value in the cooking cavity per unit time, and its unit is "℃ / min".

[0198] When the temperature drop rate is detected to be greater than the rate threshold, it indicates that the temperature in the cooking cavity is dropping at a relatively fast speed. At this time, the infrared generating component is controlled to output infrared light into the cooking cavity. When the temperature in the cooking cavity reaches the first target temperature again, the infrared generating component is turned off again, and the temperature drop rate in the cooking cavity is continuously monitored. When the temperature drop rate reaches the rate threshold again, the above steps are repeated until the user opens the cooking cavity or manually ends the cooking process.

[0199] By maintaining the temperature in the cooking cavity within a suitable temperature range and avoiding rapid temperature drop in the cooking cavity, on the one hand, it can avoid the food from being damp due to the condensation of a large amount of water vapor, and on the other hand, it can avoid the food from being roasted due to the excessively high temperature.

[0200] In some other embodiments, an air supply assembly is arranged on the cooking device. The air supply assembly can supply gas into the cooking cavity. Exemplarily, the air supply assembly is a fresh air assembly, which can supply fresh air into the cooking cavity.

[0201] After the cooking is completed, the air supply assembly is controlled to start supplying gas into the cooking cavity. This is done to discharge the high-temperature and high-humidity air in the cooking cavity and introduce fresh dry air, so as to prevent the water vapor in the cooking cavity from condensing due to temperature drop and make the food damp.

[0202] In this process, the cooking device continuously monitors the temperature value in the cooking cavity. When the temperature value in the cooking cavity reaches the second target temperature, the air supply assembly is controlled to stop supplying air, so as to prevent the food from being rapidly cooled. Then the cooking device enters the crispy preservation stage.

[0203] In the crispy preservation stage, the cooking device controls the air supply assembly to supply air into the cooking cavity every first preset time length, and the air supply time length is a second preset time length. In this way, the water vapor evaporated from the food can be continuously discharged from the cooking cavity, so as to prevent the surface of the food from being damp.

[0204] Exemplarily, the second target temperature ranges from 60°C to 80°C. Exemplarily, the second target temperature is 70°C.

[0205] Exemplarily, the first preset time length ranges from 1 min to 3 min. Exemplarily, the first preset time length is 2 min.

[0206] Exemplarily, the second preset time length ranges from 1 min to 3 min. Exemplarily, the second preset time length is 2 min.

[0207] In some embodiments of the present application, optionally, in at least two cooking stages, the running time length of the infrared generating component is negatively correlated with the size of the light-emitting wave band.

[0208] In this embodiment, the runtime is negatively correlated with the wavelength size of the waveband. That is, in a cooking phase, the longer the wavelength of the light-emitting waveband of this cooking phase, the shorter the runtime of the infrared generating component in this cooking phase. The cooking time corresponding to the medium and short waves is longer, realizing rapid penetration cooking. The cooking time corresponding to the long waves is shorter, realizing rapid crispness.

[0209] In some embodiments of the present application, optionally, as shown in Figure 1A and Figure 1B The cooking device 100 further comprises a heating component 106 for heating the cooking cavity 108; and the control of the cooking device to perform the cooking operation further comprises: in the case that the infrared generating component is running, controlling the heating component to heat the cooking cavity so that the target temperature is reached in the cooking cavity.

[0210] In the embodiments of the present application, the cooking device comprises a heating component, which is exemplarily a heat pipe. The heating component and the infrared generating component form a double heat source to realize three-dimensional uniform heating. The heating component and the infrared generating component are respectively arranged on different sides of the cooking cavity. For example, the infrared generating component is arranged on the top of the cooking cavity to irradiate the food in the cooking cavity with infrared light from the top. The heating component is arranged on the bottom of the cooking cavity to generate heat from the bottom to heat the food in the cooking cavity from bottom to top.

[0211] When the infrared generating component is running, the heating component is also running to synchronously heat the cooking cavity, so as to rapidly increase the temperature in the cooking cavity and improve the cooking efficiency.

[0212] Exemplarily, the NTC temperature controller is used to control the temperature of the infrared generating component and the heating component.

[0213] Exemplarily, the infrared generating component and the heating component are intermittently turned on in the on-off-on-off mode to maintain a fixed temperature.

[0214] In some embodiments of the present application, optionally, the heating component and the infrared generating component are respectively arranged on opposite sides of the cooking cavity; wherein, along the height direction of the cooking device, the heating component is arranged on the lower part of the cooking cavity, and the infrared generating component is arranged on the upper part of the cooking cavity; and the control of the cooking device to perform the cooking operation further comprises: in the case that the heating component heats the cooking cavity, the infrared generating component or the heating component is controlled to be intermittently turned on and run.

[0215] And / or, in the case that the cooking device further comprises an air blower, the air blower and the infrared generating component are arranged on the same side; and the control of the cooking device to perform the cooking operation further comprises: in the case that the light-emitting waveband of the infrared generating component is less than 5 microns, the air blower is controlled to be turned on at least once.

[0216] In the embodiments of the present application, the infrared generating component is arranged at the upper part of the cooking cavity, and infrared light is generated from the upper part to the lower part to irradiate the food in the cooking cavity. The heating component is arranged at the lower part of the cooking cavity, and heat is generated from the lower part to heat the food in the cooking cavity from the lower part to the upper part.

[0217] Illustratively, the infrared generating component is formed as a top heat source, and the heating component is formed as a bottom heat source to heat the cooking cavity from the top and the bottom, which can improve the heating efficiency.

[0218] Illustratively, when the heating component is in the working state, the infrared generating component can work intermittently, so as to avoid the temperature in the cooking cavity being too high.

[0219] Illustratively, when the heating component is in the working state, the heating component itself can also work intermittently, so as to better control the temperature in the cooking cavity.

[0220] If the cooking device further comprises an air fan, for example, the cooking device is an air fryer, the air fan and the infrared generating component are arranged on the same side of the cooking cavity. Illustratively, the air outlet direction of the air fan is towards the infrared generating component, so as to bring the heat generated by the infrared generating component into the cooking cavity, and improve the heat conduction efficiency.

[0221] In the case of arranging the air fan, if the infrared generating component works in the short-wave band, for example, the light-emitting wavelength band of the infrared generating component is less than 5 microns, the air fan is controlled to be turned on at least for part of the cooking time in at least one cooking stage. Since the heat effect of the medium-short-wave infrared is relatively low, turning on the air fan at this time is beneficial to improve the heat conduction efficiency, so as to ensure the cooking effect.

[0222] In the present application, by using the non-high heat effect of the medium-short-wave when the infrared generating component works in the medium-short-wave, and combining with the opening control of the air fan, only the spectral irradiation penetrates the meat, changes the protein organization structure to improve the taste of the meat, which is equivalent to the effect of air low-temperature slow cooking, and compared with long-wave infrared direct cooking, the taste of the meat is softer, more tender and juicier.

[0223] In some embodiments of the present application, the cooking device comprises an air fan, an infrared generating component and a heating component. Illustratively, Figure 6 The cooking temperature change schematic diagram of the cooking device of some embodiments of the present application is shown as follows. Figure 6 As shown, the target cooking mode comprises three cooking stages, which are stage one, stage two and stage three. Among them, the time length of stage one is 10 min, the time length of stage two is 22 min, and the time length of stage three is 3 min.

[0224] In stage one, the rotating speed of the air fan is 1500 rpm-2500 rpm, the heating temperature of the infrared heating component is 60℃-100℃, and the heating temperature of the heating component is 60℃-100℃.

[0225] In the second stage, the fan speed is 1500 rpm-2500 rpm, and the heating temperature of the infrared heating element is 150 DEG C.

[0226] In the third stage, the fan speed is 500 rpm-1500 rpm, and the heating temperature of the infrared heating element is 180 DEG C.

[0227] Exemplarily, Figure 7 A cooking temperature change schematic diagram of a cooking device of some embodiments of the present application is shown as follows, Figure 7 As shown, the target cooking mode includes three cooking stages, namely, stage one, stage two and stage three. Among them, the duration of stage one is 3 min, the duration of stage two is 12 min, and the duration of stage three is 10 min.

[0228] In the first stage, the fan speed is 2500 rpm, and the heating temperature of the infrared heating element is 180 DEG C.

[0229] In the second stage, the fan speed is 2000 rpm, and the heating temperature of the infrared heating element is 160 DEG C.

[0230] In the third stage, the fan speed is 500 rpm-1500 rpm, and the heating temperature of the infrared heating element is 200 DEG C.

[0231] In the above three stages, the heating element works according to a fixed temperature. The fixed temperature is a preset value, and exemplarily, the fixed temperature ranges from 60 DEG C to 200 DEG C.

[0232] In some embodiments of the present application, a control device of a cooking device is provided, and the cooking device includes an infrared generating element and a cooking cavity. The infrared generating element is used to output infrared light into the cooking cavity. Figure 8 A structural block diagram of a control device of a cooking device of some embodiments of the present application is shown as follows, Figure 8 As shown, the control device 800 includes: a determination module 802, configured to determine a target cooking mode in response to a cooking input; wherein the target cooking mode includes at least two cooking stages; and a control module 804, configured to control the cooking device to perform a cooking operation based on the target cooking mode; wherein in the at least two cooking stages, the light-emitting wavelength band of the infrared generating element is different; or in the at least one cooking stage, the light-emitting wavelength band of the infrared generating element is less than 5 microns.

[0233] In this embodiment, the cooking device includes but is not limited to an air fryer, a grill or a multifunctional pot. The cooking device is provided with an infrared generating component. Illustratively, the infrared generating component is an infrared light source which can generate red radiation after being powered on to heat the food in the cooking cavity by infrared radiation. The infrared generating component has at least two light-emitting wavebands.

[0234] Illustratively, the infrared generating component is a tungsten halogen tube.

[0235] Illustratively, the light-emitting waveband of the infrared heating component can be adjusted by adjusting the heating tube material, heating wire temperature, power, winding form and other parameters of the infrared generating component.

[0236] Illustratively, the infrared generating component includes a plurality of infrared light sources, each infrared light source having a different light-emitting waveband. Illustratively, the infrared generating component includes a plurality of or a single independent controllable infrared light source, and the light-emitting waveband of the single infrared light source is adjusted by adjusting the working power, frequency and other ways of the infrared light source.

[0237] When the light-emitting wavebands of the infrared generating component are different, the heat transfer effect is different. The infrared light generated by the infrared generating component generally has a waveband above 750 nanometers, and is specifically divided into short-wave infrared (1400 nanometers-3000 nanometers) and medium-wave infrared (3000 nanometers-5000 nanometers).

[0238] Because the thermal effect is related to the wavelength, the medium and short-wave infrared is mainly used for industrial detection and thermal imaging, and has not been explored for its beneficial effects in cooking scenarios. In existing cooking applications, the infrared IH heating uses long-wave far infrared (generally 5000-25000 nanometers) which has good thermal effect for efficient heating, but still has some problems.

[0239] For example, when cooking meat food, the energy of the long-wave infrared of the infrared heating is concentrated on the surface of the food, and the heat transfer is slow. This can cause the water and part of the protein in the meat to seep out during the heat transfer process. This can cause the surface of the meat food to not form a crispy effect, and the inside is easy to dry, resulting in poor cooking effect.

[0240] To solve this problem, the present application proposes to use different wavebands of infrared light to irradiate the food. The researchers of the present application have found that using medium and short-wave infrared light in the waveband range of 750 nanometers-5000 nanometers for food cooking can obtain more abundant cooking effect. For example, the medium and short-wave infrared light can direct the hydrolysis and swelling of collagen in the skin to form a bubble crust to achieve a crispy skin effect. At the same time, the penetration distance of the medium and short-wave infrared light to the meat can be up to 8mm, which can quickly penetrate and cook, reducing the loss of juice, thereby solving the technical difficulty that long-wave infrared baking of meat with skin is difficult to have both crispy skin and juicy meat.

[0241] Specifically, the infrared radiation is heated based on the principle of matched absorption. Different components in food have different optimal absorption bands of infrared, resulting in different utilization rates of radiant heat energy. For most food materials such as starch and meat, the middle and short wave infrared has good penetrating heating properties, while the long wave infrared heat is concentrated on the surface of the food material.

[0242] For example, the wavelength range of 0.78-4 μm is defined as the middle and short wave band, and the wavelength range of 4-1000 μm is defined as the long wave band. The heat generated by the middle and short wave has strong penetrating property and can be uniformly distributed on the food material. The heat generated by the long wave is more concentrated on the surface of the food material, which can strengthen the heating effect on the surface of the food material.

[0243] When the cooking device is working, the cooking device receives the cooking input of the user. The user can specify different cooking modes through the cooking input, and different cooking modes correspond to different food materials and cooking effects. Each cooking mode has at least two cooking stages.

[0244] Due to the advantages of fast heating and small thermal inertia of the infrared radiation heating method, by controlling the infrared emitter to switch different light-emitting bands in different cooking stages, different cooking effects can be achieved.

[0245] For example, when the user cooks meat food material, the long wave band is used to heat the meat food material in the early cooking stage. At this time, the heat is more concentrated on the surface of the meat, which makes the surface of the meat quickly mature and shrink, preventing water and protein loss. In the middle and late cooking stage, the middle and short wave band is used to heat the meat, which makes the inside of the meat mature while avoiding the outside from being scorched.

[0246] For example, when the user bakes pastries, the middle and short wave band is used to heat the pastries in the early and middle cooking stage, which makes the inside of the pastries expand uniformly. In the late cooking stage, the long wave band is used to heat the pastries, which makes the surface of the pastries quickly crisp and color.

[0247] In other embodiments, in at least one cooking stage, the light-emitting band of the infrared emitter is controlled to be less than 5 μm, that is, in at least one cooking stage, the food material is irradiated by the middle and short wave infrared light, so that the energy of the infrared light penetrates into the inside of the food material, and the inside and outside of the food material are uniformly heated.

[0248] By switching the light-emitting band of the infrared emitter, different light-emitting bands are used to heat the food material in different cooking stages, so that different cooking effects can be achieved. When cooking meat food material, the surface can be quickly matured to lock water, and then the inside is continuously heated to mature, achieving the cooking effects of fast edge sealing, water locking, crisp skin, juicy meat, heat preservation, and crispness preservation, etc. The cooking effect of the cooking device when cooking specific food material is improved.

[0249] In some embodiments of the present application, a control device of a cooking apparatus is provided, Figure 9 A structural block diagram of the control device of the cooking apparatus of some embodiments of the present application is shown in FIG. 9. Figure 9 As shown in FIG. 9, the control device 900 comprises a memory 902 for storing programs or instructions, and a processor 904 for executing the programs or instructions to implement the steps of the control method of the cooking apparatus provided in any of the above embodiments, thus achieving the same technical effects. To avoid repetition, details are not described herein.

[0250] In some embodiments of the present application, a readable storage medium is provided, which stores programs or instructions, and the programs or instructions are executed by a processor to implement the steps of the control method of the cooking apparatus provided in any of the above embodiments, thus achieving the same technical effects. To avoid repetition, details are not described herein.

[0251] In some embodiments of the present application, a cooking apparatus is provided, which comprises the control device of the cooking apparatus provided in any of the above embodiments, and / or the readable storage medium provided in any of the above embodiments, thus achieving the same technical effects. To avoid repetition, details are not described herein.

[0252] The methods can be implemented in various manners according to specific features and / or example applications. For example, the methods can be implemented by a combination of hardware, firmware, and / or software. For example, in a hardware implementation, the processor can be implemented in one or more application specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, micro-controllers, microprocessors, electronic devices, other devices for performing the above functions, and / or combinations thereof.

[0253] The computer readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. The computer readable storage medium can be, for example, but is not limited to, an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing. A non-exhaustive list of more specific examples of the computer readable storage medium includes the following: a portable computer diskette, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or Flash memory), a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital video disc (DVD), a memory stick, a floppy disk, a mechanically encoded device such as punch-cards or raised structures in a groove having instructions recorded thereon, and any suitable combination of the foregoing. A computer readable storage medium, as used herein, is not to be construed as being transitory signals per se, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through a waveguide or other transmission media, or electrical signals through a wire, cable, or other transmission media.

[0254] In the description of the present application, the term "a plurality of" means two or more, unless otherwise explicitly defined. The terms "upper", "lower", and the like, indicate the orientation or positional relationship as shown in the drawings, which are for purposes of description only and are not intended to indicate or imply that a device or element must have a particular orientation, be constructed and operated in a particular orientation, and therefore should not be construed as limiting the application. The terms "connected", "coupled", "fixed", and the like, should be interpreted broadly, for example, "connected" can mean fixedly connected, removably connected, or integrally connected, and can mean directly connected or indirectly connected via an intermediate medium. 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.

[0255] In the description of the present application, the terms "one embodiment", "some embodiments", "certain embodiments", and the like, mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any suitable manner in any one or more embodiments or examples.

[0256] The above descriptions are only the preferred embodiments of the present application, and are not intended to limit the present application. The present application can have various modifications and changes for those skilled in the art. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A control method of a cooking apparatus, characterized by, The cooking device comprises an infrared generating component and a cooking cavity, the infrared generating component is configured to output infrared light into the cooking cavity, and the control method comprises: in response to a cooking input, determining a target cooking mode; wherein the target cooking mode comprises at least two cooking stages; based on the target cooking mode, controlling the cooking device to perform a cooking operation; wherein the light-emitting wavelength band of the infrared generating component is different in at least two cooking stages; or, the light-emitting wavelength band of the infrared generating component is less than 5 microns in at least one cooking stage.

2. The control method according to claim 1, characterized by, The target cooking mode comprises a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; The control of the cooking device to perform a cooking operation comprises: in the first cooking stage, control the infrared generating component to output infrared light of a first light-emitting wavelength band into the cooking cavity; and in the second cooking stage, control the infrared generating component to output infrared light of a second light-emitting wavelength band into the cooking cavity; wherein the wavelength of the first light-emitting wavelength band is greater than the wavelength of the second light-emitting wavelength band, and the wavelength of the second light-emitting wavelength band is less than 5 microns; and / or, the duration of the second cooking stage is greater than the duration of the first cooking stage.

3. The control method according to claim 2, characterized by, The control of the cooking device to perform a cooking operation further comprises: in the first cooking stage, control the infrared generating component to heat the cooking cavity at a first target temperature; in the second cooking stage, control the infrared generating component to heat the cooking cavity at a second target temperature; wherein the second target temperature is less than or equal to the first target temperature.

4. The control method according to claim 1, characterized by, The target cooking mode comprises a first cooking stage, a second cooking stage and a third cooking stage, the first cooking stage is located before the second cooking stage, and the second cooking stage is located before the third cooking stage; The control of the cooking device to perform a cooking operation comprises: in the first cooking stage and the third cooking stage, control the infrared generating component to heat at a first light-emitting wavelength band; and in the second cooking stage, control the infrared generating component to heat at a second light-emitting wavelength band; wherein the wavelength of the first light-emitting wavelength band is greater than the wavelength of the second light-emitting wavelength band, and the wavelength of the second light-emitting wavelength band is less than 5 microns.

5. The control method according to claim 4, characterized by The control of the cooking device to perform a cooking operation further comprises: in the first cooking stage, control the infrared generating component to heat at a third target temperature; in the second cooking stage, control the infrared generating component to heat at a fourth target temperature; and in the third cooking stage, control the infrared generating component to heat at a fifth target temperature; wherein the third target temperature is greater than the fourth target temperature, and the fifth target temperature is greater than or equal to the third target temperature.

6. The control method according to claim 1, characterized in that: The target cooking mode comprises a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; The control of the cooking device to perform a cooking operation comprises: In the first cooking phase, the infrared generator is controlled to heat in a second light-emitting wave band based on a sixth target temperature; and In the second cooking phase, the infrared generator is controlled to heat in the first light-emitting wave band based on a seventh target temperature; The wavelength of the second light-emitting wave band is less than the wavelength of the first light-emitting wave band, and the wavelength of the first light-emitting wave band is less than 5 microns; The length of the second cooking phase is less than the length of the first cooking phase; The sixth target temperature is less than or equal to the seventh target temperature.

7. The control method according to any one of claims 1 to 6, characterized by, The cooking device further comprises a fan for air disturbance in the cooking cavity, and the fan has different rotating speeds in at least two cooking phases.

8. The control method according to claim 7, characterized by, In the case where the target cooking mode comprises a first cooking phase and a second cooking phase, the control of the cooking device to perform the cooking operation further comprises: In the first cooking phase, the fan is controlled to operate at a first rotating speed; and In the second cooking phase, the fan is controlled to operate at a second rotating speed; The first rotating speed is greater than the second rotating speed.

9. The control method according to claim 7, characterized by, In the case where the target cooking mode comprises a first cooking phase, a second cooking phase and a third cooking phase, the control of the cooking device to perform the cooking operation further comprises: In the first cooking phase, the fan is controlled to operate at a first rotating speed; and In the second cooking phase and the third cooking phase, the fan is controlled to operate at a second rotating speed; the first rotating speed is greater than the second rotating speed; The length of the second cooking phase is greater than the length of the third cooking phase; The length of the third cooking phase is greater than the length of the first cooking phase.

10. The control method according to any one of claims 3 to 6, characterized by, After the control of the cooking device to perform the cooking operation, the control method further comprises: In the case where the cooking operation ends, a temperature value in the cooking cavity is obtained; In the case where the temperature value is less than a temperature threshold, the cooking device is controlled to enter a crispy preservation phase, comprising: controlling the infrared generator to output infrared light into the cooking cavity until the temperature value in the cooking cavity reaches the first target temperature, and then turning off the infrared generator.

11. The control method according to claim 10, characterized by, After the control of the cooking device to perform the cooking operation, the control method further comprises: The cooking device is controlled to enter a crispy preservation phase, comprising: determining a temperature drop rate in the cooking cavity; In the case where the temperature drop rate is greater than or equal to a rate threshold, the infrared generator is controlled to output infrared light into the cooking cavity until the temperature value in the cooking cavity reaches the first target temperature, and then the infrared generator is turned off; Or, the cooking device comprises a ventilation assembly for ventilating gas into the cooking cavity; after the control of the cooking device to perform the cooking operation, the control method further comprises: In the case where the cooking operation ends, the ventilation assembly is controlled to ventilate gas into the cooking cavity until the temperature in the cooking cavity reaches a second target temperature, and then the ventilation assembly is turned off; The control of the cooking device into the crisp-keeping stage comprises: controlling the air inlet assembly to introduce air into the cooking cavity for a second preset time period every first preset time period.

12. The control method according to any one of claims 1 to 6, characterized by, In at least two of the cooking stages, the operation time of the infrared generating component is negatively correlated with the size of the light-emitting wave band.

13. The control method according to any one of claims 1 to 6, characterized by, The cooking device further comprises a heating component for heating the cooking cavity. The heating component and the infrared generating component are respectively arranged on different sides of the cooking cavity. The control of the cooking device to perform the cooking operation further comprises: In the case that the infrared generating component is operating, the heating component is controlled to heat the cooking cavity so that the target temperature is reached in the cooking cavity.

14. The control method according to claim 13, characterized by, The heating component and the infrared generating component are respectively arranged on opposite sides of the cooking cavity; wherein, along the height direction of the cooking device, the heating component is arranged at the lower part of the cooking cavity, and the infrared generating component is arranged at the upper part of the cooking cavity. The control of the cooking device to perform the cooking operation further comprises: In the case that the heating component is heating the cooking cavity, the infrared generating component or the heating component is controlled to operate intermittently; And / or, in the case that the cooking device further comprises a fan, the fan and the infrared generating component are arranged on the same side. The control of the cooking device to perform the cooking operation further comprises: In the case that the light-emitting wave band of the infrared generating component is less than 5 microns, the fan is controlled to be turned on at least once.

15. A control device of a cooking apparatus, characterized by, The cooking device comprises an infrared generating component and a cooking cavity, the infrared generating component is used to output infrared light into the cooking cavity, and the control device comprises: A determination module is configured to determine a target cooking mode in response to a cooking input; wherein, the target cooking mode comprises at least two cooking stages; A control module is configured to control the cooking device to perform a cooking operation based on the target cooking mode; wherein, in at least two of the cooking stages, the light-emitting wave band of the infrared generating component is different. Or, in at least one of the cooking stages, the light-emitting wave band of the infrared generating component is less than 5 microns.

16. A control device of a cooking apparatus, characterized by, Comprise: A memory is configured to store programs or instructions; A processor is configured to execute the programs or instructions to implement the steps of the control method according to any one of claims 1 to 14.

17. A readable storage medium, having stored thereon a program or instructions, characterized in that, The programs or instructions are executed by the processor to implement the steps of the control method according to any one of claims 1 to 14.

18. A cooking apparatus, characterized by, Comprise: The control device of the cooking device according to claim 15 or 16; And / or The readable storage medium according to claim 17.

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