Steaming oven control method, storage medium, control device and steaming oven

Abstract

The invention relates to the technical field of cooking utensils, in particular to a control method of a steaming oven, a storage medium, a control device and the steaming oven. The steaming oven comprises a sensor assembly and a seasoning putting assembly, the control method of the steaming oven comprises the steps that state information of food in the steaming oven is obtained through the sensor assembly, and the state information comprises at least one of the surface color, the surface temperature, the surface moisture content, the weight and the smell of the food; determining a to-be-seasoned area of the food and an execution instruction of a seasoning putting assembly according to the state information; according to the execution instruction, controlling a seasoning putting assembly to put seasoning into the to-be-seasoned area so as to improve the cooking effect of food.

Description

Technical Field

[0001] This invention relates to the field of cooking appliance technology, and in particular to a control method, storage medium, control device, and steam oven for a steam oven. Background Technology

[0002] Modern steam ovens combine the advantages of steamers and ovens, making them widely popular among consumers. However, current steam ovens on the market mainly focus on the automated control of temperature, humidity, time, and cooking modes. These devices primarily rely on preset programs or user experience to judge the cooking progress of food in the steam oven (such as browning, dehydration, and doneness), but lack the automated ability to further refine the operation of the food based on the current progress. Adding oil or spices to the food often requires intervention. Although some high-end models have timed water / steam spraying functions to assist in moisturizing, this is fundamentally different from applying oil and spices on demand and precisely, and cannot truly achieve fully automatic intelligent cooking in a steam oven. Summary of the Invention

[0003] This invention aims to at least partially solve one of the technical problems in related technologies. Therefore, the first objective of this invention is to provide a control method for a steam oven that enables intelligent, fully automatic cooking, thereby improving the cooking results.

[0004] According to an embodiment of the present invention, a control method for a steam oven includes a sensor assembly and a seasoning dispensing assembly. The control method includes: acquiring state information of food inside the steam oven through the sensor assembly, the state information including at least one of the food's surface color, surface temperature, surface moisture content, weight, and odor; determining the area of ​​the food to be seasoned and the execution command of the seasoning dispensing assembly based on the state information; and controlling the seasoning dispensing assembly to dispense seasonings into the area to be seasoned based on the execution command to improve the cooking effect of the food.

[0005] According to the control method of the steam oven of the present invention, after controlling the seasoning dispensing component to dispense seasoning to the seasoning area according to the execution instruction, the control method further includes: acquiring the seasoning consumption, the seasoning coverage rate of the food, and the coverage area through the sensor component; when the difference between the seasoning consumption and the preset consumption is greater than the preset weight, or the seasoning coverage rate is less than the preset coverage rate, determining the area to be compensated for the food and the seasoning compensation instruction of the seasoning dispensing component according to the coverage area; and controlling the seasoning dispensing component to dispense seasoning to the area to be compensated according to the seasoning compensation instruction.

[0006] According to the control method of the steam oven according to an embodiment of the present invention, the steam oven further includes a cleaning component, and the control method further includes: after the seasoning dispensing component completes the seasoning dispensing, controlling the cleaning component to clean the seasonings spilled in the steam oven.

[0007] According to the control method of the steam oven of the present invention, the control method further includes: acquiring historical cooking data of food, the historical cooking data including status information, a region to be seasoned and an execution command; and training the correspondence between the status information and the region to be seasoned and the execution command based on the historical cooking data.

[0008] According to the control method of the steam oven of the present invention, the sensor assembly includes at least one of an odor sensor, a temperature sensor, an image sensor and a weight sensor, and the seasoning dispensing assembly includes a robotic arm, a brush, an atomizing nozzle and a feeder.

[0009] According to the control method of the steam oven of the present invention, the steam oven is further provided with a seasoning compartment, which includes at least one liquid storage module and at least one solid storage module. The liquid storage module is used to store drinking water, cooking oil and sauces, and the solid storage module is used to store spices.

[0010] According to the control method of the steam oven of the present invention, the control method further includes: when it is determined from the status information that the surface temperature of the food is greater than a first preset temperature and the proportion of the caramelized area is less than a first preset proportion, the control method uses a robotic arm to control a brush to perform an oiling operation on the food, wherein the amount of oil is determined according to the weight and surface temperature of the food.

[0011] According to the control method of the steam oven of the present invention, the control method further includes: when it is determined from the state information that the Maillard reaction of the food has reached a preset level, controlling the feeder to perform a feeding operation on the food by means of a robotic arm.

[0012] According to the control method of the steam oven of the present invention, the steam oven further includes a steam generator, and the control method further includes: when it is determined from the state information that the weight change rate of the food is greater than a first preset change rate, controlling the steam generator to generate steam to humidify the food.

[0013] According to the control method of the steam oven of the present invention, the control method further includes: when it is determined from the state information that the difference ratio between different charring areas of the food is greater than a second preset ratio, the control method uses a robotic arm to control an atomizing nozzle to perform charring compensation treatment on the food, wherein the spray volume is determined according to the material of the food, the surface temperature and the area of ​​the charring area.

[0014] According to the control method of the steam oven of the present invention, the control method further includes: when it is determined from the state information that the surface moisture content of the food is less than a third preset ratio and the weight change rate of the food is greater than a second preset change rate, the control method uses a robotic arm to control a brush to apply sauce to the food.

[0015] According to the control method of the steam oven of the present invention, the control method further includes: when it is determined from the status information that the surface temperature of the food is greater than a second preset temperature, controlling the brush to stop applying sauce to the food by means of a robotic arm.

[0016] According to the control method of the steam oven according to an embodiment of the present invention, the steam oven further includes an isolation layer for isolating the sensor assembly from the cooking cavity of the steam oven.

[0017] The control method for a steam oven according to an embodiment of the present invention utilizes multiple sensors to perform real-time non-contact monitoring of the food in the steam oven. This allows for dynamic acquisition of the food's cooking process, and further, the addition of seasonings to the corresponding areas of the food based on the status information. This enables the steam oven to perform fully automatic and intelligent cooking of the food, replacing the need for manual intervention in delicate steps such as brushing oil or applying spices during the cooking process. This effectively eliminates the burden of manual operation and improves the user experience. At the same time, through precise automated ingredient addition, the cooking quality of the food can be stabilized, avoiding localized burning, dehydration, or uneven seasoning, thus effectively improving the cooking effect.

[0018] To achieve the above objectives, a second aspect of the present invention provides a computer-readable storage medium storing a control program for a steam oven, wherein when the control program is executed by a processor, the control method for the steam oven described in the first aspect is implemented.

[0019] According to the computer-readable storage medium of the present invention, by operating the control method of the steam oven, multiple sensors are used to perform real-time non-contact monitoring of the food in the steam oven, which can dynamically acquire the cooking process of the food. Furthermore, based on the status information, seasonings are added to the corresponding areas of the food, so that the steam oven can automatically and intelligently cook the food in the steam oven in a comprehensive manner. This replaces the delicate steps of brushing oil or applying spices that require manual intervention during the cooking process, effectively eliminating the burden of manual operation and improving the user experience. At the same time, through precise automated ingredient addition, the cooking quality of the food can be stabilized, avoiding local scorching, dehydration, or uneven seasoning, which effectively improves the cooking effect of the food.

[0020] To achieve the above objectives, a third aspect of the present invention provides a control device for a steam oven. The steam oven includes a sensor assembly and a seasoning dispensing assembly. The control device includes: an acquisition module for acquiring state information of food inside the steam oven through the sensor assembly, the state information including at least one of the food's surface color, surface temperature, surface moisture content, weight, and odor; a determination module for determining the area of ​​the food to be seasoned and the execution command of the seasoning dispensing assembly based on the state information; and a control module for controlling the seasoning dispensing assembly to dispense seasonings into the area to be seasoned based on the execution command, thereby improving the cooking effect of the food.

[0021] The control device for the steam oven according to embodiments of the present invention utilizes multiple sensors to perform real-time non-contact monitoring of the food in the steam oven. It can dynamically acquire the cooking process of the food and further add seasonings to the corresponding areas of the food based on the status information. This enables the steam oven to perform fully automatic and intelligent cooking of the food in the steam oven, replacing the delicate steps of brushing oil or applying spices that require manual intervention during the cooking process. This effectively eliminates the burden of manual operation and improves the user experience. At the same time, through precise automated ingredient addition, it can also stabilize the cooking quality of the food, avoiding local scorching, dehydration, or uneven seasoning, and effectively improve the cooking effect of the food.

[0022] To achieve the above objectives, a fourth aspect of the present invention provides a steam oven, including the control device for the steam oven described in the third aspect.

[0023] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0024] Figure 1 A flowchart illustrating the control method for a steam oven provided in an embodiment of the present invention; Figure 2 A flowchart of the compensation feeding control method provided in an embodiment of the present invention; Figure 3 An interactive schematic diagram of the training decision-making method provided in an embodiment of the present invention; Figure 4 A schematic diagram of the control device for a steam oven provided in an embodiment of the present invention.

[0025] Reference numerals: 400 - Control device for steam oven; 410 - Acquisition module; 420 - Confirmation module; 430 - Control module. Detailed Implementation

[0026] The following describes embodiments of the present invention in detail, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and are not to be construed as limiting the present invention.

[0027] The control method of the steam oven according to an embodiment of the present invention is described below with reference to the accompanying drawings.

[0028] refer to Figure 1 The flowchart below shows the control method for a steam oven provided in an embodiment of the present invention.

[0029] Step S101: Obtain the status information of the food inside the steam oven through the sensor component; Step S102: Determine the food's seasoning area and the execution instructions for the seasoning dispensing component based on the status information; Step S103: Control the seasoning dispensing component to dispense seasonings into the seasoning area according to the execution instruction, so as to improve the cooking effect of the food.

[0030] Specifically, the steam oven includes a sensor assembly and a seasoning dispensing assembly. The sensor assembly is used to acquire real-time status information of the food inside the steam oven. The status information of the food can include the surface color, surface temperature, surface moisture content, weight, and odor of the food.

[0031] Furthermore, based on the real-time status information of the food, the area to be seasoned is confirmed, and an execution command is applied to the seasoning dispensing component to dispense seasoning to the area to be seasoned. This enables the food in the steam oven to be seasoned in a zoned and on-demand manner, eliminating manual intervention in the steam oven while improving the cooking effect of the steam oven's automatic food cooking.

[0032] As an optional embodiment, the sensor assembly includes at least one of an odor sensor, a temperature sensor, an image sensor, and a weight sensor, and the seasoning dispensing assembly includes a robotic arm, a brush, an atomizing nozzle, and a feeder.

[0033] Specifically, the sensor assembly includes at least one of an odor sensor, a temperature sensor, an image sensor, and a weight sensor. The odor sensor can monitor the concentration of volatile organic compounds inside the oven cavity, identify odor characteristics such as the degree of Maillard reaction and the state of oil oxidation in food, thereby indirectly determining the stage of food flavor formation and providing early warning of the risk of burning during cooking. The temperature sensor is used to measure the temperature gradient on the surface and inside of the food at multiple points. It can combine infrared thermal imaging to construct a temperature field model, dynamically perceive changes in the doneness of the food, and identify whether there are areas of localized overheating or underheating. The image sensor can capture the physical changes in color distribution, morphological expansion rate, crack formation, and area of ​​browned regions on the food surface through RGB and depth vision, quantifying the uniformity of coloring and the degree of dehydration shrinkage, and further locating the target seasoning area. The weight sensor is used to monitor the mass decay rate of the food to calculate the dehydration rate, providing data support for predicting moisture retention and triggering moisturizing.

[0034] The condiment dispensing assembly includes a robotic arm, a brush, an atomizing nozzle, and a feeder. The robotic arm can be a robotic hand, capable of flipping and adjusting the position of food. Alternatively, it can be equipped with a brush or an atomizing nozzle. When equipped with a brush, it can apply high-viscosity condiments (such as honey or sauce) to food by rotating the brush head, simulating the action of manually brushing oil. When equipped with an atomizing nozzle, it can atomize oil or liquid spices into microdroplets (such as 5-50μm microdroplets), which are then sprayed onto the food surface for uniform coverage. The robotic arm can also be equipped with a feeder, which is used to pump solid condiments (such as powders or granules) into food in precise quantities. The robotic arm can deliver the feeder to the top of the food to dispense dry condiments such as salt and pepper.

[0035] As an optional embodiment, the steam oven also includes a seasoning compartment comprising at least one liquid storage module and at least one solid storage module. The liquid storage module is used to store drinking water, cooking oil, and sauces, while the solid storage module is used to store spices.

[0036] Specifically, the steam oven is equipped with a seasoning compartment, and the storage module of the seasoning compartment is preferably a pull-out design, which can meet the user's needs to replenish or replace seasonings at any time.

[0037] The seasoning compartment includes at least one liquid storage module, preferably a sealed 304 stainless steel liquid storage tank, which can store liquids such as drinking water, cooking oil and sauces; the seasoning compartment also includes at least one solid storage module, preferably a grid-style design, which allows users to choose to put in various seasonings such as chili, cumin, sugar or salt granules. The surface of the solid storage module is preferably coated with a ceramic coating, which can effectively prevent seasonings from sticking to the solid storage module.

[0038] It should be noted that in this embodiment, the main body of the robotic arm can be installed on the top or outside the side wall of the steam oven cavity, extending into the cavity through a high-temperature sealed shaft hole (only the end effector enters the cavity). This is done to avoid direct exposure of sensitive components such as the motor and driver to a high-temperature and high-humidity environment, thus extending their lifespan. The end effector is made of 316L stainless steel or titanium alloy, which is corrosion-resistant and high-temperature resistant. A high-temperature fluororubber sealing ring is used at the point where the robotic arm passes through the wall to prevent steam escape and heat conduction. The seasoning compartment can be fixed to the inner side wall or bottom corner of the cavity, avoiding the food placement area and close to the center of the robotic arm's working range. A guide channel is designed below the seasoning compartment to prevent liquid residue or corrosion. The seasoning compartment can be made of a high-temperature and high-humidity resistant material. Regarding the sensor layout, the camera unit for acquiring the surface color of food can be installed in the center of the top of the cavity, using a wide-angle lens to cover the entire cooking area. It should be protected by a high-temperature resistant glass (such as quartz glass) cover, with cooling air circulation to prevent fogging or overheating. The infrared thermal imager should also be placed high on the top or side wall, avoiding direct steam. Its lens needs to be protected with high-temperature resistant glass; specifically, double-layered high-temperature resistant glass can be used, with an inner layer of quartz glass and an outer layer of germanium glass, with dry air circulation in between to prevent condensation. The camera unit and infrared thermal imager can determine the surface color of the food. MEMS (Micro-Electro-Mechanical System) sensors can be distributed on the side or rear wall of the cavity, with multiple locations. The sensor probes need to be isolated from high-temperature steam using a stainless steel mesh cover and a polyetheretherketone (PEEK) shell. The weighing sensor is integrated into the support frame at the bottom of the cavity, connected to the food tray via a high-temperature resistant alloy force transmission rod, avoiding direct contact with the hot and humid airflow. These sensors can safely and accurately acquire information about the food's condition.

[0039] refer to Figure 2 This is a flowchart of the compensation feeding control method provided in an embodiment of the present invention.

[0040] Step S201: Obtain the amount of seasoning consumed, the seasoning coverage rate of the food, and the coverage area through the sensor component; Step S202: When the difference between the seasoning consumption and the preset consumption is greater than the preset weight, or the seasoning coverage is less than the preset coverage, determine the area to be compensated for the food and the seasoning compensation instruction of the seasoning dispensing component based on the coverage area. Step S203: Control the seasoning dispensing component to dispense seasonings to the area to be compensated according to the seasoning compensation instruction.

[0041] Specifically, after the seasoning dispensing component dispenses seasoning to the area to be seasoned according to the execution command, the sensor component also needs to acquire the seasoning consumption, seasoning coverage, and the distribution of the seasoning-covered area in real time. The seasoning consumption can be obtained through a weight sensor, the seasoning coverage can be obtained by analyzing the proportion of seasoning-covered pixels on the food surface through an image sensor, and the distribution of the covered area can also be obtained by constructing a spatial heat map through an image sensor. Furthermore, when the difference between the seasoning consumption and the preset consumption is greater than the preset weight, or the seasoning coverage is less than the preset coverage, it indicates that the amount of seasoning dispensed is insufficient. It is necessary to compare the seasoning-covered area with the ideal coverage area to obtain the area to be compensated for, and issue a seasoning compensation command. Then, according to the seasoning compensation command, quantitatively compensate for the seasoning in the area to be compensated, realizing the self-adaptation of seasoning dispensing defects. It can compensate for the missing parts of the seasoning in a targeted manner, effectively reducing the waste of seasoning, and ensuring the cooking effect of the food.

[0042] It should be noted that the preset weight can be 10% of the preset consumption, and the preset coverage can be 90% of the seasoning target coverage. As an optional embodiment, the steam oven also includes a cleaning component, and the control method further includes: after the seasoning dispensing component completes the seasoning dispensing, controlling the cleaning component to clean the seasonings spilled inside the steam oven.

[0043] Specifically, after the seasoning dispensing component completes its operation, it can also detect residual seasonings using image sensors, weight sensors, and odor sensors. The image sensor can be used to identify seasoning splatter points on the walls or bottom of the oven cavity; the weight sensor can be used to detect the increment of non-food mass; and the odor sensor can be used to detect abnormal volatile substances. Furthermore, when any of the above-mentioned non-clean conditions are detected, the cleaning component is controlled to clean the seasonings in the oven. The cleaning component can remove solidified grease / charred particles by scraping components or by dissolving sauces by high-pressure steam spray arms.

[0044] refer to Figure 3 This is an interactive schematic diagram of the training decision-making method provided in an embodiment of the present invention.

[0045] As an optional embodiment, the control method further includes: acquiring historical cooking data of the food, the historical cooking data including state information, a region to be seasoned, and an execution instruction; and training a correspondence between the state information and the region to be seasoned and the execution instruction based on the historical cooking data.

[0046] Specifically, the control method for the steam oven provided in this application embodiment can also adaptively optimize the control strategy and acquire historical cooking data of the food. The historical cooking data includes, but is not limited to, the state information of the food during the cooking process, the seasoning area of ​​the food acquired during the cooking process, and the execution instructions executed at different time periods. The correspondence between the food state information, the seasoning area, and the execution instructions is trained based on the historical cooking data.

[0047] The sensor component can collect historical cooking data at preset intervals and send it to the computing module for initial calculation in the form of multimodal data packets. The resulting feature vector value is then passed to the training module. The training module can query the cooking principles of the target food through a knowledge graph, further predict the state of the target food after a period of time through a physical model, and then use RL (Reinforcement Learning) to decide the actions that need to be performed on the target food. The instructions are then output to the seasoning dispensing component or other devices to operate on the target food. At the same time, the seasoning dispensing component or other devices also perform quality inspection scanning during operation, overwriting the sensor data with the read data. After verification by the computing module, the state of the training module is updated.

[0048] For example, the system can learn from areas where seasoning application defects frequently occur during cooking, allowing for targeted seasoning application to those defective areas in subsequent applications. Adaptive optimization of the steam oven's control strategy can effectively prevent the age of the equipment from affecting the cooking results, ensuring a superior user experience.

[0049] As an optional embodiment, the control method further includes: when it is determined from the state information that the surface temperature of the food is greater than a first preset temperature and the proportion of the caramelized area is less than a first preset ratio, the brush is controlled by a robotic arm to perform an oiling operation on the food, wherein the amount of oil applied is determined based on the weight and surface temperature of the food.

[0050] Specifically, when the sensor component detects that the food surface temperature is higher than a first preset temperature and the proportion of the charred area is lower than a first preset proportion, it determines that the current food state is suitable for oiling. At this time, the robotic arm is controlled to connect to the brush to apply oil to the food. The preset oil application amount is set according to the food surface area, preferably 0.2 to 0.5 ml per square centimeter. Simultaneously, the oil application amount needs to be dynamically adjusted using the following formula: V1=k1*(T target -T current )+k2*△M Where V1 is the amount of oil applied; T target The first preset temperature; T currentΔM represents the current surface temperature of the food; k1 is the temperature compensation coefficient; k2 is the weight change coefficient; and ΔM represents the weight change of the food.

[0051] It should be noted that, in the preferred embodiments of the present invention, the first preset temperature can be 150°C, and the first preset ratio can be 30%.

[0052] As an optional embodiment, the control method further includes: when it is determined from the state information that the Maillard reaction of the food has reached a preset level, controlling the feeder to perform a feeding operation on the food via a robotic arm.

[0053] Specifically, the Maillard reaction is a complex reaction that occurs when reducing sugars (such as fructose and glucose) in food react with free amino acids or proteins under heating conditions (usually >110°C) to produce melanoidins (brown / golden compounds) and hundreds of volatile flavor compounds (aldehydes, ketones, pyrazines, etc.). Therefore, the degree of Maillard reaction in food can be determined by its surface color and odor. When the Maillard reaction reaches a preset level, preferably the peak reaction value, a microporous structure forms on the food surface, facilitating flavor penetration and ensuring that the oil fully covers the food surface during spraying. At this point, a robotic arm controls a feeder to perform the seasoning application.

[0054] As an optional embodiment, the steam oven also includes a steam generator, and the control method further includes: when it is determined from the status information that the weight change rate of the food is greater than a first preset change rate, controlling the steam generator to generate steam to humidify the food.

[0055] Specifically, the steam generator of the steam oven is used to increase the humidity inside the steam oven. When the weight sensor detects that the weight change rate of the food is greater than the first preset change rate, the steam generator is controlled to generate steam to humidify the food, so as to prevent the food from losing moisture and thus affecting the cooking effect.

[0056] As an optional embodiment, the control method further includes: when the difference ratio between different charring areas of the food is determined to be greater than a second preset ratio based on the state information, the atomizing nozzle is controlled by a robotic arm to perform charring compensation treatment on the food, wherein the spray volume is determined based on the material, surface temperature and area of ​​the charring area of ​​the food.

[0057] Specifically, when the difference in charring between different charring areas on the food surface exceeds a second preset ratio, it indicates uneven heating of the food. In this case, it is necessary to further humidify the food by controlling the atomizing nozzle of the robotic arm to compensate for the charring. The compensation motion path of the robotic arm needs to be determined based on the charring area and the spray volume. The formula for calculating the spray volume is: V2=K*e （-0.05Tcurrent） *S Where V² is the spray volume; K is the food material coefficient; and S is the food surface area. It should be noted that this formula is an empirical formula based on the fundamental principles of heat and mass transfer. That is, the basic spray volume required per unit area of ​​food surface is affected by factors such as volatilization, absorption, and denaturation caused by the current temperature. The material coefficient K can be understood as the basic adhesion coefficient, defining the standard spray volume required per unit area of ​​a certain food at a certain reference temperature (which can be understood as T=0°C, where e^0=1). Determining the value of K is an experimental + big data process, not a theoretical calculation. First, for known foods, a standard ingredient library is established and orthogonal experiments are designed. Specific measurements and data collection can be divided into: ① recording the weight before spraying using a high-precision scale; ② spraying an initial amount using a precision spraying system; ③ immediately weighing the weight after spraying; ④ calculating the effective adhesion volume. Then, the measurement data is fitted and modeled, and multiple sets of experimental data are substituted into the above formula V=K×e. (-0.05T) ×S, using linear regression, the K value that best matches the ingredient can be obtained. Finally, a K value database is established, storing the K value measurement results of various ingredients in the system's database. For foods unknown in the database, the following steps are performed: the surface features of the food are extracted using a camera, and the extracted feature vectors are matched with the pre-stored ingredient K value database in the cloud or locally; then the system automatically assigns a K value to a benchmark ingredient that is most similar to the current food; during the cooking process, the system can also perform small-scale online calibration of the K value based on the actual weight change reported by the weighing sensor and the predicted volatile amount.

[0058] It should be noted that, in the embodiments of the present invention, the second preset ratio is preferably 30%.

[0059] As an optional embodiment, the control method further includes: when it is determined from the state information that the surface moisture content of the food is less than a third preset ratio and the weight change rate of the food is greater than a second preset change rate, the brush is controlled by a robotic arm to apply sauce to the food.

[0060] Specifically, when the sensor component detects that the surface moisture content of the food is less than the third preset ratio and the weight change rate of the food is greater than the second preset change rate, it indicates that a large amount of moisture in the food has evaporated. At this time, the adsorption rate of the sauce is high. Meanwhile, by filling the sauce, the food can be effectively prevented from carbonizing and charring at high temperatures. The component then sends a coating instruction to the seasoning dispensing component to control the robotic arm brush to apply the sauce to the target area of ​​the food, thereby enhancing the cooking flavor.

[0061] It should be noted that, in the embodiments of the present invention, the third preset ratio is preferably 15%, and the second preset change rate is preferably 8%.

[0062] As an optional embodiment, the control method further includes: when it is determined from the status information that the surface temperature of the food is greater than a second preset temperature, controlling the brush component to stop applying sauce to the food via a robotic arm.

[0063] Specifically, when the sensor component detects that the surface temperature of the food is higher than the second preset temperature, the food surface temperature is high, which can easily lead to high-temperature carbonization of the sauce and the generation of harmful substances. At this time, a stop coating command is sent to the seasoning dispensing component to control the robotic arm to control the brush to stop applying sauce to the food, so as to avoid the generation of harmful substances that may endanger the user's health.

[0064] As an optional embodiment, the steam oven also includes an isolation layer for isolating the sensor assembly from the cooking cavity of the steam oven.

[0065] Specifically, the insulating layer of the steam oven is used to isolate the sensor from the heating cavity of the steam oven. The insulating layer of the steam oven can be designed for different sensor components. For example, the image sensor can be equipped with a sapphire window, i.e., a nano oleophobic layer, to ensure light transmittance; the weight sensor can be made of a silicone diaphragm, i.e., a nitrogen positive pressure chamber, to ensure its high temperature resistance; the odor sensor can be equipped with a multi-stage microporous air path, i.e., a ceramic filter element, which can ensure the accuracy of odor collection while withstanding instantaneous high temperatures of at least 500°C.

[0066] It should be noted that the preset temperature and preset ratio provided in the embodiments of the present invention can be adjusted under different cooking modes and different target food cooking conditions to ensure the cooking effect of the food.

[0067] The control method for a steam oven according to an embodiment of the present invention utilizes multiple sensors to perform real-time non-contact monitoring of the food in the steam oven. This allows for dynamic acquisition of the food's cooking process, and further, the addition of seasonings to the corresponding areas of the food based on the status information. This enables the steam oven to perform fully automatic and intelligent cooking of the food, replacing the need for manual intervention in delicate steps such as brushing oil or applying spices during the cooking process. This effectively eliminates the burden of manual operation and improves the user experience. At the same time, through precise automated ingredient addition, the cooking quality of the food can be stabilized, avoiding localized burning, dehydration, or uneven seasoning, thus effectively improving the cooking effect.

[0068] Based on the same inventive concept, corresponding to the control method of the steam oven in any of the above embodiments, the present invention provides a computer-readable storage medium that stores a control program for the steam oven. When the control program for the steam oven is executed by a processor, the computer executes the control method of the steam oven in any of the above embodiments.

[0069] The aforementioned non-transitory computer-readable storage media can be any available medium or data storage device that a computer can access, including but not limited to magnetic storage (e.g., floppy disks, hard disks, magnetic tapes, magneto-optical disks (MOs), etc.), optical storage (e.g., CDs, DVDs, BDs, HVDs, etc.), and semiconductor storage (e.g., ROMs, EPROMs, EEPROMs, non-volatile memory (NAND flash), solid-state drives (SSDs)).

[0070] It should be noted that the logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as a sequenced list of executable instructions for implementing logical functions, and can be specifically implemented in any computer-readable medium for use by, or in conjunction with, an instruction execution system, apparatus, or device (such as a computer-based system, a processor-included system, or other system that can fetch and execute instructions from, an instruction execution system, apparatus, or device). For the purposes of this specification, "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transmit programs for use by, or in conjunction with, an instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of computer-readable media include: an electrical connection having one or more wires (electronic device), a portable computer disk drive (magnetic device), random access memory (RAM), read-only memory (ROM), erasable and editable read-only memory (EPROM or flash memory), fiber optic devices, and portable optical disc read-only memory (CDROM). Alternatively, the computer-readable medium may be paper or other suitable media on which the program can be printed, since the program can be obtained electronically, for example, by optically scanning the paper or other medium, followed by editing, interpreting, or otherwise processing as necessary, and then stored in a computer memory.

[0071] The computer instructions stored in the computer-readable storage medium of the above embodiments are used to cause a computer to execute the control method of the steam oven in any of the above exemplary method sections. By using multiple sensors to perform real-time non-contact monitoring of the food in the steam oven, the cooking process of the food can be dynamically acquired. Furthermore, seasonings can be added to the corresponding areas of the food according to the status information, so that the steam oven can automatically and intelligently cook the food in the steam oven. This replaces the delicate steps of brushing oil or applying spices that require manual intervention during the cooking process, effectively eliminating the burden of manual operation and improving the user experience. At the same time, through precise automated ingredient addition, the cooking quality of the food can be stabilized, avoiding local burning, dehydration, or uneven seasoning, and effectively improving the cooking effect of the food.

[0072] refer to Figure 4This is a schematic diagram of the control device 400 for a steam oven provided in an embodiment of the present invention. The steam oven includes a sensor assembly and a seasoning dispensing assembly. The control device 400 for the steam oven includes: an acquisition module 410, a determination module 420, and a control module 430.

[0073] The acquisition module 410 is used to acquire the status information of the food in the steam oven through the sensor component. The status information includes at least one of the following: surface color, surface temperature, surface moisture content, weight, and odor of the food. The determination module 420 is used to determine the area of ​​the food to be seasoned and the execution command of the seasoning dispensing component based on the status information. The control module 430 is used to control the seasoning dispensing component to dispense seasonings to the area to be seasoned based on the execution command, so as to improve the cooking effect of the food.

[0074] In some embodiments, after controlling the seasoning dispensing component to dispense seasoning to the area to be seasoned according to the execution instruction, the acquisition module 410 is further configured to acquire the seasoning consumption, the seasoning coverage rate of the food, and the coverage area through the sensor component; the determination module 420 is further configured to determine the area to be compensated for the food and the seasoning compensation instruction of the seasoning dispensing component according to the coverage area when the difference between the seasoning consumption and the preset consumption is greater than the preset weight, or the seasoning coverage rate is less than the preset coverage rate; the control module 430 is further configured to control the seasoning dispensing component to dispense seasoning to the area to be compensated according to the seasoning compensation instruction.

[0075] In some embodiments, the steam oven further includes a cleaning component, and the control module 430 is also used to control the cleaning component to clean the seasonings spilled in the steam oven after the seasoning dispensing component has completed dispensing the seasonings.

[0076] In some embodiments, the acquisition module 410 is further configured to acquire historical cooking data of the food, the historical cooking data including state information, the area to be seasoned and the execution instructions; and to train a correspondence between the state information and the area to be seasoned and the execution instructions based on the historical cooking data.

[0077] In some embodiments, the sensor assembly includes at least one of an odor sensor, a temperature sensor, an image sensor, and a weight sensor, and the seasoning dispensing assembly includes a robotic arm, a brush, an atomizing nozzle, and a feeder.

[0078] In some embodiments, the steam oven is further provided with a seasoning compartment, which includes at least one liquid storage module and at least one solid storage module. The liquid storage module is used to store drinking water, cooking oil and sauces, and the solid storage module is used to store spices.

[0079] In some embodiments, the determining module 420 is further configured to, when it is determined from the status information that the surface temperature of the food is greater than a first preset temperature and the proportion of the caramelized area is less than a first preset proportion, control the brush component to perform an oiling operation on the food via a robotic arm, wherein the amount of oil applied is determined based on the weight and surface temperature of the food.

[0080] In some embodiments, the determining module 420 is further configured to control the feeder to perform a feeding operation on the food by means of a robotic arm when it is determined from the state information that the Maillard reaction of the food has reached a preset level.

[0081] In some embodiments, the steam oven further includes a steam generator, and the determining module 420 is further configured to control the steam generator to generate steam to humidify the food when the weight change rate of the food is determined to be greater than a first preset change rate based on the status information.

[0082] In some embodiments, the determining module 420 is further configured to perform charring compensation treatment on the food by controlling the atomizing nozzle through a robotic arm when the difference ratio between different charring areas of the food is determined to be greater than a second preset ratio based on the status information, wherein the spray volume is determined based on the material of the food, the surface temperature and the area of ​​the charring area.

[0083] In some embodiments, the determining module 420 is further configured to, when determining based on the state information that the surface moisture content of the food is less than a third preset ratio and the weight change rate of the food is greater than a second preset change rate, use a robotic arm to control a brush to apply sauce to the food.

[0084] In some embodiments, the determining module 420 is further configured to control the brush component to stop applying sauce to the food by means of a robotic arm when it is determined from the status information that the surface temperature of the food is greater than a second preset temperature.

[0085] In some embodiments, the steam oven further includes an isolation layer for isolating the sensor components from the cooking cavity of the steam oven.

[0086] The control device for the steam oven according to embodiments of the present invention utilizes multiple sensors to perform real-time non-contact monitoring of the food in the steam oven. It can dynamically acquire the cooking process of the food and further add seasonings to the corresponding areas of the food based on the status information. This enables the steam oven to perform fully automatic and intelligent cooking of the food in the steam oven, replacing the delicate steps of brushing oil or applying spices that require manual intervention during the cooking process. This effectively eliminates the burden of manual operation and improves the user experience. At the same time, through precise automated ingredient addition, it can also stabilize the cooking quality of the food, avoiding local scorching, dehydration, or uneven seasoning, and effectively improve the cooking effect of the food.

[0087] Based on the same inventive concept, corresponding to the control method of the steam oven in any of the above embodiments, the present invention also proposes a steam oven, which includes the control device of the steam oven described above, and the steam oven has the beneficial effects corresponding to the control device of the steam oven, which will not be described in detail here.

[0088] Furthermore, the other components and functions of the steam oven in the embodiments of the present invention are known to those skilled in the art, and will not be described in detail here to reduce redundancy.

[0089] It should be understood that various parts of the present invention can be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, multiple steps or methods can be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, it can be implemented using any one or a combination of the following techniques known in the art: discrete logic circuits having logic gates for implementing logical functions on data signals, application-specific integrated circuits (ASICs) having suitable combinational logic gates, programmable gate arrays (PGAs), field-programmable gate arrays (FPGAs), etc.

[0090] In the description of this specification, references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0091] Furthermore, the terms "first," "second," etc., used in the embodiments of this invention are for descriptive purposes only and should not be construed as indicating or implying relative importance, or implicitly specifying the number of technical features indicated in this embodiment. Therefore, features defined with terms such as "first" and "second" in the embodiments of this invention can explicitly or implicitly indicate that the embodiment includes at least one of those features. In the description of this invention, the word "multiple" means at least two or more, such as two, three, four, etc., unless otherwise explicitly specified in the embodiments.

[0092] In this invention, unless otherwise explicitly specified or limited in the embodiments, the terms "installation," "connection," "joining," and "fixing" appearing in the embodiments should be interpreted broadly. For example, a connection can be a fixed connection, a detachable connection, or an integral part; it can also be a mechanical connection, an electrical connection, etc. Of course, it can also be a direct connection, or an indirect connection through an intermediate medium, or it can be the internal communication of two components, or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific implementation.

[0093] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A control method for a steam oven, characterized in that, The steam oven includes a sensor assembly and a seasoning dispensing assembly, and the control method includes: The sensor assembly acquires the state information of the food inside the steam oven, and the state information includes at least one of the following: surface color, surface temperature, surface moisture content, weight, and odor of the food. The region of the food to be seasoned and the execution instructions of the seasoning dispensing component are determined based on the status information. The execution instructions control the seasoning dispensing component to dispense seasonings into the area to be seasoned, thereby improving the cooking effect of the food.

2. The control method for the steam oven according to claim 1, characterized in that, After controlling the seasoning dispensing component to dispense seasonings to the seasoning area according to the execution instruction, the control method further includes: The sensor assembly is used to obtain the amount of seasoning consumed, the seasoning coverage of the food, and the coverage area. When the difference between the seasoning consumption and the preset consumption is greater than the preset weight, or when the seasoning coverage is less than the preset coverage, the area to be compensated for the food and the seasoning compensation instruction of the seasoning dispensing component are determined according to the coverage area. The seasoning delivery component is controlled to deliver seasoning to the area to be compensated according to the seasoning compensation instruction.

3. The control method for the steam oven according to claim 1 or 2, characterized in that, The steam oven also includes a cleaning component, and the control method further includes: After the seasoning dispensing component completes the seasoning dispensing, the cleaning component is controlled to clean up the seasonings spilled inside the steam oven.

4. The control method for the steam oven according to claim 1, characterized in that, The control method further includes: Acquire historical cooking data of the food, the historical cooking data including the status information, the area to be seasoned, and the execution instructions; The system trains a correspondence between the state information and the area to be seasoned, and between the execution command and the historical cooking data.

5. The control method for the steam oven according to claim 1, characterized in that, The sensor assembly includes at least one of an odor sensor, a temperature sensor, an image sensor, and a weight sensor, and the seasoning dispensing assembly includes a robotic arm, a brush, an atomizing nozzle, and a feeder.

6. The control method for the steam oven according to claim 5, characterized in that, The steam oven is also equipped with a seasoning compartment, which includes at least one liquid storage module and at least one solid storage module. The liquid storage module is used to store drinking water, cooking oil and sauces, and the solid storage module is used to store spices.

7. The control method for the steam oven according to claim 6, characterized in that, The control method further includes: When the surface temperature of the food is determined to be greater than a first preset temperature and the proportion of the caramelized area is less than a first preset proportion based on the status information, the robotic arm controls the brush to perform an oiling operation on the food, wherein the amount of oil applied is determined based on the weight and surface temperature of the food.

8. The control method for the steam oven according to claim 6, characterized in that, The control method further includes: When the Maillard reaction of the food reaches a preset level based on the status information, the feeder is controlled by the robotic arm to perform a feeding operation on the food.

9. The control method for the steam oven according to claim 6, characterized in that, The steam oven also includes a steam generator, and the control method further includes: When the weight change rate of the food is determined to be greater than a first preset change rate based on the status information, the steam generator is controlled to generate steam to humidify the food.

10. The control method for the steam oven according to claim 9, characterized in that, The control method further includes: When the difference ratio between different charring areas of the food is determined to be greater than a second preset ratio based on the status information, the robotic arm controls the atomizing nozzle to perform charring compensation treatment on the food. The spray volume is determined based on the material, surface temperature and area of ​​the charring area of ​​the food.

11. The control method for the steam oven according to claim 6, characterized in that, The control method further includes: When the surface moisture content of the food is determined to be less than a third preset ratio and the weight change rate of the food is greater than a second preset change rate based on the state information, the robotic arm controls the brush to apply sauce to the food.

12. The control method for the steam oven according to claim 11, characterized in that, The control method further includes: When the surface temperature of the food is determined to be greater than the second preset temperature based on the status information, the brush is controlled by the robotic arm to stop applying sauce to the food.

13. The control method for the steam oven according to claim 1, characterized in that, The steam oven also includes an isolation layer for isolating the sensor assembly from the cooking cavity of the steam oven.

14. A computer-readable storage medium, characterized in that, It stores a control program for a steam oven, which, when executed by a processor, implements the control method for the steam oven as described in any one of claims 1-13.

15. A control device for a steam oven, characterized in that, The steam oven includes a sensor assembly and a seasoning dispensing assembly, and the control device includes: The acquisition module is used to acquire the state information of the food inside the steam oven through the sensor components. The state information includes at least one of the following: surface color, surface temperature, surface moisture content, weight, and odor of the food. The determination module is used to determine the area of ​​the food to be seasoned and the execution instructions of the seasoning dispensing component based on the status information. The control module is used to control the seasoning dispensing component to dispense seasonings into the seasoning area according to the execution instructions, so as to improve the cooking effect of the food.

16. A steam oven, characterized in that, The control device for the steam oven as described in claim 15.

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