Control method of steam oven, storage medium, control device and steam oven

Abstract

The present application relates to the technical field of cooking utensils, in particular to a control method of a steam oven, a storage medium, a control device and the steam oven. The steam oven comprises a sensor assembly and a seasoning dispensing assembly. The control method of the steam oven comprises: obtaining state information of food in the steam oven through the sensor assembly, the state information comprising at least one of surface color, surface temperature, surface moisture content, weight and odor of the food; determining a seasoning area of the food and an execution instruction of the seasoning dispensing assembly according to the state information; and controlling the seasoning dispensing assembly to dispense seasoning to the seasoning area according to the execution instruction, so as to improve the cooking effect of the food.

Description

TECHNICAL FIELD

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

[0002] Modern steam ovens combine the advantages of steamers and ovens, and are popular with consumers. However, the current steam ovens on the market mainly focus on the automatic control of temperature, humidity, time and cooking mode. The current devices mainly rely on preset programs or user experience to judge the cooking progress (such as color, dehydration and doneness) of food in the steam oven, but lack the automatic ability to further fine-tune the food based on the current progress. Oil or spices often need to be intervened, although some high-end models have a timed water / steam function to assist in moisture retention, but this is fundamentally different from applying oil and spices on demand and accurately, and cannot truly realize the full-automatic intelligent cooking of the steam oven. SUMMARY

[0003] The present application aims to at least solve one of the technical problems in the related art. To this end, the first object of the present application is to provide a control method of a steam oven, which can realize intelligent full-automatic cooking of the steam oven and improve the cooking effect of food.

[0004] According to the control method of the steam oven, the steam oven comprises a sensor assembly and a seasoning dispensing assembly. The control method comprises: obtaining state information of food in the steam oven through the sensor assembly, the state information comprising at least one of surface color, surface temperature, surface moisture content, weight and odor of the food; determining a seasoning dispensing area of the food and an execution instruction of the seasoning dispensing assembly according to the state information; and controlling the seasoning dispensing assembly to dispense seasoning to the seasoning dispensing area according to the execution instruction, so as to improve the cooking effect of the food.

[0005] According to the control method of the steam oven, after the seasoning dispensing assembly is controlled to dispense seasoning to the seasoning dispensing area according to the execution instruction, the control method further comprises: obtaining a seasoning consumption amount, a seasoning coverage rate and a coverage area of the food through the sensor assembly; when a difference between the seasoning consumption amount and a preset consumption amount is greater than a preset weight, or the seasoning coverage rate is less than a preset coverage rate, determining a seasoning compensation area of the food and a seasoning compensation instruction of the seasoning dispensing assembly according to the coverage area; and controlling the seasoning dispensing assembly to dispense seasoning to the seasoning compensation area according to the seasoning compensation instruction.

[0006] According to the control method of the steam oven, the steam oven further comprises a cleaning assembly, and the control method further comprises: after the seasoning dispensing assembly completes the seasoning dispensing, controlling the cleaning assembly to clean the seasoning spilled in the steam oven.

[0007] The control method of the steam oven also includes: obtaining historical cooking data of the food, the historical cooking data including state information, a seasoning area to be seasoned, and an execution instruction; and training a correspondence between the state information and the seasoning area to be seasoned and the execution instruction according to the historical cooking data.

[0008] The control method of the steam oven according to the embodiment of the present application, 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 mechanical arm, a brush piece, an atomizing nozzle, and a feeder.

[0009] The control method of the steam oven according to the embodiment of the present application, the steam oven is also provided with a seasoning bin, the seasoning bin including at least one liquid storage module and at least one solid storage module, the liquid storage module being used to store drinking water, edible oil, and sauce, and the solid storage module being used to store spices.

[0010] The control method of the steam oven according to the embodiment of the present application, the control method further includes: when it is determined according to the state information that the surface temperature of the food is greater than a first preset temperature and the proportion of the charring area is less than a first preset proportion, controlling the brush piece to perform an oil brushing operation on the food by the mechanical arm, wherein the oil brushing amount is determined according to the weight and the surface temperature of the food.

[0011] The control method of the steam oven according to the embodiment of the present application, the control method further includes: when it is determined according to the state information that the Maillard reaction of the food reaches a preset degree, controlling the feeder to perform a seasoning scattering operation on the food by the mechanical arm.

[0012] The control method of the steam oven according to the embodiment of the present application, the steam oven further includes a steam generator, and the control method further includes: when it is determined according to 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 for humidifying treatment of the food.

[0013] The control method of the steam oven according to the embodiment of the present application, the control method further includes: when it is determined according to the state information that the difference proportion between different charring areas of the food is greater than a second preset proportion, controlling the atomizing nozzle to perform charring compensation treatment on the food by the mechanical arm, wherein the spraying amount is determined according to the material, the surface temperature, and the area of the charring area of the food.

[0014] The control method of the steam oven according to the embodiment of the present application, the control method further includes: when it is determined according to the state information that the surface moisture content of the food is less than a third preset proportion and the weight change rate of the food is greater than a second preset change rate, controlling the brush piece to apply sauce to the food by the mechanical arm.

[0015] According to the control method of the steam oven, when it is determined according to the state information that the surface temperature of the food is greater than the second preset temperature, the brush member is controlled to stop applying the sauce to the food by the mechanical arm.

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

[0017] According to the control method of the steam oven, the food in the steam oven is monitored in real time and non-contact by using a plurality of sensors, the cooking process of the food can be dynamically obtained, and the seasoning is further put on the corresponding area of the food according to the state information, so that the steam oven can automatically and intelligently cook the food in the steam oven comprehensively, and the manual intervention such as oil brushing or spice applying in the cooking process is replaced, the manual operation burden is effectively eliminated, the user experience is improved, and the cooking quality of the food is stabilized, the local burning, dehydration or uneven seasoning is avoided, and the cooking effect of the food is effectively improved.

[0018] To achieve the above-mentioned purpose, the second aspect of the present application provides a computer readable storage medium, which stores a control program of a steam oven, and the control program is executed by a processor to realize the control method of the steam oven of the first aspect.

[0019] According to the computer readable storage medium, by running the control method of the steam oven, the food in the steam oven is monitored in real time and non-contact by using a plurality of sensors, the cooking process of the food can be dynamically obtained, and the seasoning is further put on the corresponding area of the food according to the state information, so that the steam oven can automatically and intelligently cook the food in the steam oven comprehensively, and the manual intervention such as oil brushing or spice applying in the cooking process is replaced, the manual operation burden is effectively eliminated, the user experience is improved, and the cooking quality of the food is stabilized, the local burning, dehydration or uneven seasoning is avoided, and the cooking effect of the food is effectively improved.

[0020] To achieve the above-mentioned purpose, the third aspect of the present application provides a control device of a steam oven, the steam oven comprising a sensor assembly and a seasoning putting assembly, the control device comprising: an acquisition module, configured to acquire state information of food in the steam oven by the sensor assembly, the state information comprising at least one of surface color, surface temperature, surface moisture content, weight and odor of the food; a determination module, configured to determine a seasoning area of the food and an execution instruction of the seasoning putting assembly according to the state information; and a control module, configured to control the seasoning putting assembly to put seasoning on the seasoning area according to the execution instruction, so as to improve the cooking effect of the food.

[0021] The control device of the steam oven according to the embodiment of the present application utilizes a plurality of sensors to cooperate to perform real-time non-contact monitoring on the food in the steam oven, and can dynamically obtain the cooking progress of the food, and further according to the state information, seasoning is added to the corresponding area of the food, so that the steam oven can automatically and intelligently comprehensively cook the food in the steam oven, replacing the fine steps such as manual intervention for brushing oil or applying spices in the cooking process, effectively eliminating the burden of manual operation, improving the user experience, and at the same time, through accurate automatic feeding, the cooking quality of the food can be stabilized, and the problems such as local burning, dehydration or uneven seasoning can be avoided, and the cooking effect of the food is effectively improved.

[0022] To achieve the above-mentioned purpose, the fourth aspect of the present application provides a steam oven comprising the control device of the steam oven of the third aspect.

[0023] Additional aspects and advantages of the present application will be in part apparent and in part pointed out hereinafter. BRIEF DESCRIPTION OF DRAWINGS

[0024] Figure 1 The flowchart of the control method of the steam oven provided by the embodiment of the present application is shown in the following.

[0025] Figure 2 The flowchart of the compensation feeding control method provided by the embodiment of the present application is shown in the following.

[0026] Figure 3 The interaction schematic diagram of the training decision method provided by the embodiment of the present application is shown in the following.

[0027] Figure 4 The schematic diagram of the control device of the steam oven provided by the embodiment of the present application is shown in the following.

[0028] Reference signs: 400-control device of steam oven; 410-acquisition module; 420-determination module; 430-control module. DETAILED DESCRIPTION

[0029] The embodiments of the present application are described in detail below, and examples of the embodiments are shown in the drawings, wherein the same or similar reference signs represent the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by referring to the drawings are exemplary and are intended to explain the present application, and cannot be understood as a limitation of the present application.

[0030] The control method of the steam oven of the embodiment of the present application is described below with reference to the drawings.

[0031] Reference Figure 1 The flowchart of the control method of the steam oven provided by the embodiment of the present application is shown in the following.

[0032] Step S101, obtaining state information of food in the steaming oven through a sensor assembly;

[0033] Step S102, determining a seasoning area of the food and an execution instruction of a seasoning dispensing assembly according to the state information;

[0034] Step S103, controlling the seasoning dispensing assembly to dispense seasoning to the seasoning area according to the execution instruction, so as to improve the cooking effect of the food.

[0035] Specifically, the steaming oven comprises a sensor assembly and a seasoning dispensing assembly. The sensor assembly is used to obtain real-time state information of food in the steaming oven. The state information of the food can be surface color, surface temperature, surface moisture content, weight, and odor of the food.

[0036] Further, the seasoning area of the food is confirmed according to the real-time state information of the food, and an execution instruction is applied to the seasoning dispensing assembly, so that the seasoning dispensing assembly dispenses seasoning to the seasoning area, thereby realizing seasoning of the food in the steaming oven in a region-by-region and on-demand manner, eliminating manual intervention in the steaming oven, and improving the cooking effect of the steaming oven in automatically cooking food.

[0037] As an optional embodiment, the sensor assembly comprises at least one of an odor sensor, a temperature sensor, an image sensor, and a weight sensor, and the seasoning dispensing assembly comprises a mechanical arm, a brush piece, an atomizing nozzle, and a feeder.

[0038] Specifically, the sensor assembly comprises 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 in the steaming oven cavity, identify odor characteristics such as Maillard reaction degree and oil oxidation state, indirectly judge the formation stage of food flavor, and give a warning for the risk of cooking burnt crust. The temperature sensor is used for multi-point measurement of the surface and internal temperature gradient of the food, can construct a temperature field model in combination with infrared thermal imaging, dynamically perceive the doneness change of the food, and identify whether the food has a local overheating or underheating area. The image sensor can capture the color distribution, shape expansion rate, crack generation, and physical changes of the area of the food surface, quantitatively describe the uniformity of the food coloring and the degree of dehydration shrinkage, and further locate the target seasoning area. The weight sensor is used to monitor the mass attenuation rate of the food, so as to calculate the dehydration rate of the food and provide data support for predicting the water retention amount and triggering moisture retention.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] refer to Figure 2 This is a flowchart of the compensation feeding control method provided in an embodiment of the present invention.

[0045] Step S201: Obtain the amount of seasoning consumed, the seasoning coverage rate of the food, and the coverage area through the sensor component;

[0046] 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.

[0047] Step S203: Control the seasoning dispensing component to dispense seasonings to the area to be compensated according to the seasoning compensation instruction.

[0048] 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.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] refer to Figure 3 This is an interactive schematic diagram of the training decision-making method provided in an embodiment of the present invention.

[0053] 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.

[0054] 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.

[0055] 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.

[0056] 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.

[0057] 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.

[0058] 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:

[0059] V1=k1*(T target -T current )+k2*△M

[0060] Where V1 is the amount of oil applied; T target The first preset temperature; Tcurrent ΔM 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.

[0061] 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%.

[0062] 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.

[0063] 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.

[0064] 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.

[0065] 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.

[0066] 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.

[0067] 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:

[0068] V2=K*e（-0.05Tcurrent） *S

[0069] 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.

[0070] It should be noted that, in the embodiments of the present invention, the second preset ratio is preferably 30%.

[0071] 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.

[0072] 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.

[0073] 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%.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] 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.

[0078] 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.

[0079] 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.

[0080] 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.

[0081] 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)).

[0082] 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.

[0083] 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.

[0084] refer to Figure 4 This 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.

[0085] 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.

[0086] 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.

[0087] 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.

[0088] 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.

[0089] 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.

[0090] 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.

[0091] 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.

[0092] 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.

[0093] 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.

[0094] 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.

[0095] 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.

[0096] 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.

[0097] In some embodiments, the steam oven further includes an isolation layer for isolating the sensor components from the cooking cavity of the steam oven.

[0098] 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.

[0099] 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.

[0100] 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.

[0101] 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.

[0102] 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.

[0103] 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.

[0104] 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.

[0105] 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 instruction controls the seasoning dispensing component to dispense seasonings into the area to be seasoned, thereby improving the cooking effect of the food; 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.

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 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.

5. The control method for the steam oven according to claim 4, 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.

6. The control method for the steam oven according to claim 5, 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 ratio 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.

7. The control method for the steam oven according to claim 5, 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.

8. The control method for the steam oven according to claim 5, 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.

9. The control method for the steam oven according to claim 8, 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.

10. The control method for the steam oven according to claim 5, 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.

11. The control method for the steam oven according to claim 10, 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.

12. 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.

13. 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 1-12.

14. 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 component. 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; The acquisition module is also used to acquire historical cooking data of the food, the historical cooking data including the status information, the area to be seasoned, and the execution instruction; and to train a correspondence between the status information and the area to be seasoned and the execution instruction based on the historical cooking data.

15. A steam oven, characterized in that, The control device for the steam oven as described in claim 14.

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