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

Abstract

The invention belongs to the technical field of kitchen electric equipment, and the embodiment of the invention provides a control method of cooking equipment, a computer readable storage medium and computer equipment, the control method comprises the following steps: in response to request information for steam washing of the cooking equipment, determining the time for scrubbing the cooking equipment this time; and performing steam washing on the cooking equipment according to the time for scrubbing the cooking equipment. By means of the structure, the cleaning effect of steam washing on the cooking equipment can be guaranteed. Specifically, after the cooking equipment runs the steam washing procedure, necessary auxiliary wiping is carried out on the inner wall of the cooking equipment in time, and therefore the cleaning effect of the steam washing is guaranteed.

Description

Technical Field

[0001] This application relates to the field of control technology for kitchen appliances, specifically to a control method for cooking equipment, a computer-readable storage medium, and a computer device. Background Technology

[0002] To meet user needs, cooking appliances such as ovens and steam ovens have emerged on the market that require no user intervention during the cooking process. Taking ovens as an example, their cooking principle involves continuously supplying circulating hot air to the interior of the food being cooked, thus completing the cooking process through hot air baking. To ensure the oven's performance, the interior walls need to be cleaned after a certain period of use.

[0003] Steam cleaning uses high-temperature steam to soften grease and food residue adhering to the inner walls, thus cleaning them. Typically, after the steam cleaning program runs, the oven's interior walls need to be manually scrubbed to ensure effectiveness. However, timing this manual scrubbing is tricky. Scrubbing immediately after the steam cleaning program ends may result in burns, negatively impacting the user experience. Conversely, if the user waits for the interior to cool down before scrubbing, the cleaning may be ineffective, or the user may forget to scrub altogether. Summary of the Invention

[0004] This application aims to solve at least part of the above-mentioned technical problems and / or at least part of the above-mentioned technical problems. Specifically, it aims to improve the performance of cooking equipment by accurately determining the timing of wiping after steam cleaning.

[0005] In a first aspect, this application provides a method for controlling a cooking device, the method comprising: in response to a request for steam cleaning of the cooking device, determining a time when the cooking device can be cleaned; and performing steam cleaning on the cooking device according to the time when the cooking device can be cleaned.

[0006] This configuration ensures the cleaning effect of steam washing. Specifically, after the cooking equipment runs the steam washing program, the inner walls of the equipment are promptly wiped to guarantee the cleaning effect of the steam washing.

[0007] The decision to request a steam wash for the cooking equipment can be determined by combining factors such as the user's customized steam cleaning needs, historical steam cleaning parameters (e.g., frequency), big data analysis results (e.g., cumulative usage time), acquired data related to steam cleaning (e.g., directly detected level of dirt, and the impact of the current dirt level on the performance of the cooking equipment), and querying the user after each cooking session. Furthermore, the format of the request can be flexibly chosen based on actual needs.

[0008] In one possible implementation of the control method for the cooking equipment described above, the step of "determining the time when the cooking equipment can be cleaned in response to a request for steam cleaning" includes: determining the time when the cooking equipment can be cleaned in response to a request for steam cleaning, based on a dining progress parameter.

[0009] This configuration allows for a more accurate determination of when to clean the cooking equipment by incorporating meal schedule parameters relevant to the purpose of the cooking activity. Meal schedule parameters may include, but are not limited to, when the meal will begin, the estimated meal duration, and necessary post-meal arrangements (such as the scheduled tasks and the time required for those tasks).

[0010] In one possible implementation of the control method for the cooking equipment described above, the step of "in response to a request for steam cleaning of the cooking equipment, determining the time at which the cooking equipment can be cleaned based on the meal progress parameter" includes: in response to a request for steam cleaning of the cooking equipment issued when the cooking of the cooking equipment has ended, determining the time at which the cooking equipment can be cleaned based on the meal progress parameter.

[0011] In one possible implementation of the control method for the aforementioned cooking equipment, the dining progress parameter includes the dining duration. In the step of "in response to a request for steam cleaning of the cooking equipment issued when cooking of the cooking equipment has ended, determining the time at which the cooking equipment can be cleaned for this time, at least based on the dining progress parameter," the step of "determining the time at which the cooking equipment can be cleaned for this time, at least based on the dining progress parameter" includes: determining the time at which the cooking equipment can be cleaned for this time, at least based on the dining duration.

[0012] The meal duration can be determined using the user's historical data, or the user can directly provide the meal duration in response to a request. Alternatively, a scientifically calculated meal duration can be provided based on big data analysis. In short, any reasonable method can be used to determine the meal duration.

[0013] In one possible implementation of the control method for the aforementioned cooking equipment, the step of "in response to a request for steam cleaning of the cooking equipment issued when cooking corresponding to the completion of cooking, determining the time at which the cooking equipment can be cleaned for this time, at least based on the dining progress parameter" includes: acquiring operating parameters of other cooking equipment related to the current meal; determining the dining progress parameter based on the operating parameters; and determining the time at which the cooking equipment can be cleaned for this time, at least based on the dining progress parameter.

[0014] This configuration allows for the determination of the start time of the meal, such as in the meal progress parameters, through the interconnection of multiple cooking devices. Based on this, it is possible to more accurately determine the time when the cooking devices can be cleaned.

[0015] In one possible implementation of the control method for the aforementioned cooking equipment, the step of "in response to a request for steam cleaning of the cooking equipment issued when cooking corresponding to the completion of cooking, determining the time when the cooking equipment can be cleaned for this purpose, at least based on the dining progress parameter" includes: issuing a first inquiry message regarding whether there are necessary arrangements adjacent to the current cleaning; and determining the time when the cooking equipment can be cleaned for this purpose based on a first feedback message of the first inquiry message and the dining progress parameter.

[0016] If the first feedback message indicates that documents need to be delivered after the meal, the cleaning time for the cooking equipment can be postponed accordingly.

[0017] In one possible implementation of the control method for the aforementioned cooking equipment, the step of "determining the time for cleaning the cooking equipment based on the feedback information of the inquiry and the dining progress parameters" includes: issuing a second inquiry based on the first feedback information regarding whether the necessary time parameters can be adjusted; and determining the time for cleaning the cooking equipment based on the second feedback information of the second inquiry and the dining progress parameters.

[0018] This arrangement allows for a more rational combination of necessary arrangements and the order of this cleaning process. It should be noted that "rational" here should be understood as possessing a certain degree of rationality.

[0019] For example, a necessary arrangement is to take a walk after the meal and before washing up. In cases where the walk is long, a second inquiry can be made as to whether it is necessary to take another walk after this washing up.

[0020] In one possible implementation of the control method for the cooking equipment described above, the control method further includes: issuing at least one reminder message for cleaning the cooking equipment before, simultaneously with, or after the time when the cooking equipment can be cleaned; wherein, in the case where the reminder message includes multiple messages, at least two of the multiple reminder messages are different.

[0021] The reminders can be differentiated in terms of format (e.g., voice announcement, text message, beeping), intensity (e.g., volume, duration, number of repetitions), etc. Furthermore, the time interval between adjacent reminders can be flexibly adjusted according to actual needs. For example, if there are three reminders, the time interval between the first and second reminders can be the same or different from the time interval between the second and third reminders.

[0022] In a second aspect, this application also provides a computer-readable storage medium including a memory adapted to store a plurality of program codes adapted to be loaded and executed by a processor to perform the aforementioned control method of the cooking apparatus.

[0023] It is understood that the computer-readable storage medium has all the technical effects of the aforementioned control method for the cooking equipment, which will not be elaborated here.

[0024] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0025] Those skilled in the art will understand that the various illustrative logic blocks, modules, circuits, and algorithm steps described herein can be implemented as electronic hardware, computer software, or a combination of both.

[0026] To demonstrate the interchangeability between hardware and software, various illustrative components, blocks, modules, circuits, and steps have been generally described above according to their functionality. Whether such functionality is implemented in hardware or software depends on the specific application and the design constraints imposed on the overall system. Those skilled in the art can implement the described functionality in varying ways for specific applications; however, such implementation decisions should not be construed as departing from the scope of this application.

[0027] In a third aspect, this application also provides a computer device including a memory and a processor, the memory being adapted to store a plurality of program codes adapted to be loaded and run by the processor to perform the aforementioned control method of the cooking device.

[0028] It is understood that this device possesses all the technical effects of the control methods of the aforementioned cooking equipment, which will not be elaborated upon here. This device can be a computer-controlled device comprising various electronic devices.

[0029] The computer device may include a processor, memory, input / output interfaces, a communication interface, a display unit, and an input device. The processor, memory, and input / output interfaces are connected via a system bus, and the communication interface, display unit, and input device are also connected to the system bus via the input / output interfaces. The processor provides computing and control capabilities. The memory includes non-volatile storage media and internal memory. The non-volatile storage media stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs stored in the non-volatile storage media. The input / output interfaces are used for exchanging information between the processor and external devices. The communication interface is used for wired or wireless communication with external terminals; wireless communication can be achieved through Wi-Fi, mobile cellular networks, NFC (Near Field Communication), or other technologies. When the computer program is executed by the processor, it implements a method for controlling a cooking device. The display unit is used to form a visually visible image and may be a display screen, a projection device, or a virtual reality imaging device, etc. The display screen can be an LCD screen or an e-ink screen, etc. The input device of the computer device can be a touch layer covering the display screen, or buttons, trackballs or touchpads set on the computer device casing, or external keyboards, touchpads or mice, etc. Attached Figure Description

[0030] The present application will now be described with reference to the accompanying drawings and using an oven as an example of a cooking appliance. In the accompanying drawings:

[0031] Figure 1 This application shows a flowchart illustrating a control method for an oven according to an embodiment of the present application; and

[0032] Figure 2 A schematic diagram illustrating the specific flow of an oven control method according to one embodiment is shown. Detailed Implementation

[0033] Preferred embodiments of this application are described below with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of this application and are not intended to limit the scope of protection of this application. For example, although this embodiment is described in conjunction with an oven that only includes baking, this is not intended to limit the scope of protection of this application. Without departing from the principles of this application, those skilled in the art can apply this application to any cooking appliance equipped with a steam cleaning function, such as a steam oven, a steam-bake-fryer, a dual-cavity steam / oven, etc.

[0034] It should be noted that in the description of this application, terms such as "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," indicating directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. These are used merely for ease of description and do not indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation; therefore, they should not be construed as limitations on this application. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0035] Furthermore, it should be noted that, in the description of this application, unless otherwise expressly specified and limited, the terms "installation," "setup," and "connection" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a direct connection, an indirect connection through an intermediate medium, or a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0036] Furthermore, to better illustrate this application, numerous specific details are provided in the following detailed embodiments. Those skilled in the art should understand that this application can still be implemented without certain specific details. In some examples, the cooking and self-cleaning principles of ovens, which are well known to those skilled in the art, are not described in detail in order to highlight the main points of this application.

[0037] In one possible implementation, the oven mainly includes a cooking body and a door assembly. The cooking body mainly includes a cabinet and an inner liner housed within the cabinet. The back panel of the inner liner has a return air vent and an air inlet, and heating components such as a temperature-regulating fan and heating elements are located on the rear side of the back panel. Thus, under the action of the temperature-regulating fan, air inside the inner liner flows through the return air vent and is drawn into the hot air chamber behind the back panel. The air is then heated by the heating elements, transforming it into a hot airflow carrying heat as a cooking medium. The temperature-regulating fan then directs the hot airflow towards the air inlet and back into the inner liner. This cycle continuously distributes hot airflow to the surface of the food to be cooked, allowing the food to be cooked using a hot air baking method through a corresponding cooking program. The door assembly can be installed in the cooking body by flipping or pulling it out. Only when the door assembly is closed relative to the cooking body can the aforementioned cooking program and the steam cleaning program (self-cleaning) of the inner liner's inner wall, as described in this application, be run. The main principle of using steam cleaning to self-clean the inner wall of the inner liner is to use high-temperature steam to soften the oil stains, food residue, etc. attached to the inner wall of the inner liner. On this basis, if manual wiping is added, the inner liner can be cleaned.

[0038] Main reference Figure 1 In one possible implementation, the oven control method of this application mainly includes the following steps:

[0039] S100: In response to a request for steam cleaning of the oven, determine the time when the oven can be cleaned.

[0040] S200. Perform this steam cleaning on the oven according to the available time for this cleaning.

[0041] This will allow users to promptly perform a steam wash followed by a regular cleaning, thus ensuring the effectiveness of the steam wash.

[0042] The process involves determining the end time of the current steam wash based on the available time for cleaning the oven, and then deriving the start time for the current steam wash based on the end time of the current steam wash. For example, after invoking the steam wash program to perform self-cleaning of the oven, the temperature is lowered to a low level (e.g., 40°C) to prevent burns, and then kept warm for the user to clean.

[0043] If the oven can be cleaned, the user can be alerted with any reasonable sound and / or light message, such as a buzzer, voice announcement, or text message.

[0044] Main reference Figure 2 In one specific embodiment, the oven control method of this application mainly includes the following steps:

[0045] S21. After the oven finishes cooking, a request message asking "Do you want to steam clean the oven?" pops up in the interface of an application such as the Smart Home APP. The user can choose yes or no. If yes is selected, proceed to S22; if no is selected, proceed to S24.

[0046] It is understood that the request for "whether to steam clean the oven" is not intended to limit the specific form of the information, but should be understood as the meaning expressed by the information. The descriptions of the first / second inquiry information, the first / second feedback information, and the reminder information in this application should also be understood in this way, and will not be repeated here.

[0047] S22. Determine the time when the oven can be cleaned based on the user's estimated meal duration.

[0048] For example, the user can input the duration of their meal, and the system will then determine the available time to clean the oven based on that duration and the steam cleaning program. Alternatively, a window can pop up directly in the interface, requiring the user to specify the available time for cleaning the oven. The user can simply input the available time for cleaning the oven based on the meal duration into the window.

[0049] For the former, the interface can display a first query asking if there are any necessary arrangements adjacent to the current cleaning. Based on this, and according to the first feedback from the first query and the duration of the meal, the appropriate time to clean the oven is determined.

[0050] For example, in the first feedback information, there may be two scenarios: one is that the necessary arrangements adjacent to this cleaning are unchangeable (such as the time being unadjustable, the importance level, etc.) or do not need to be changed (such as adjusting them having little impact on the effect of "cleaning the oven"); the other is that there is a possibility that the necessary arrangements adjacent to this cleaning (specific content, duration, etc.) and the cleaning of the oven can be adjusted.

[0051] For the latter, the interactive interface can further display a second query asking whether the time parameter of the necessary arrangement can be adjusted. Based on this, according to the second feedback information of the second query and the duration of the meal, the appropriate time to clean the oven is determined. The second query may only include whether to adjust, or it may also provide possible adjustment methods. Taking the former as an example, after the user confirms that adjustment is possible, possible adjustment methods may be provided.

[0052] S23. Based on the time available for the user to clean the oven, send a reminder message to the user that the oven can be cleaned.

[0053] For example, the system can automatically set, or the user can set, how long after which a reminder message will be sent, based on the available time for cleaning the oven. Furthermore, the user can set the number of reminders, the specific format of each reminder message, and the time difference between adjacent reminders. For example, a user could set the following in the interactive interface: remind after [60 minutes], remind [2 times], with each reminder spaced [10 minutes apart].

[0054] For example, upon reaching the user-set reminder time, the first reminder is a weak one (low volume), such as before the time when the oven can be cleaned (e.g., the user may still be eating), so as not to disturb the user's meal. Subsequent reminder messages gradually increase the volume.

[0055] For example, based on reminders to users, after they have finished eating and cleaned up the dishes, the oven's interior temperature is already at a warm state of around 40℃. At this point, reminding users to wipe the interior will not result in burns, nor will it cause the grease to dry and become difficult to wipe due to the temperature dropping to room temperature.

[0056] S24. This cooking session is complete, and the oven operation has stopped.

[0057] A reminder message can be given when the cooking process is complete. A reminder message can also be given if a steam wash is necessary but was not selected.

[0058] It should be noted that although the steps in the above embodiments are described in a specific order, those skilled in the art will understand that, in order to achieve the effects of this application, different steps do not necessarily have to be executed in this order. They can be executed simultaneously or in other orders, and some steps can be added, replaced, or omitted. For example, the time when the oven can be cleaned can be determined directly in S22. For instance, the user does not need to set the time when the oven can be cleaned, but can set when the reminder should start in one step. In the case where the system determines the time when the user can clean the oven based on the duration of the meal and the steam cleaning program in S22, if the meal also includes other cooking equipment such as a steam oven, the time when the user can clean the oven can be determined based on the operating parameters of all relevant cooking equipment, the time when the last cooking equipment finished cooking, and the duration of the meal.

[0059] It should be noted that although the steps in the above embodiments are described in a specific order, those skilled in the art will understand that, in order to achieve the effects of this application, different steps do not necessarily have to be executed in this order. They can be executed simultaneously or in other orders, and some steps can be added, replaced, or omitted. For example, the specific form of the reminder information can be flexibly adjusted according to actual needs.

[0060] The technical solutions of this application have been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of this application is obviously not limited to these specific embodiments. Without departing from the principles of this application, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of this application.

Claims

1. A method for controlling a cooking device, characterized in that, The control method includes: In response to a request for steam cleaning of the cooking equipment, a time is determined when the cooking equipment can be cleaned. Based on the time allotted for this cleaning of the cooking equipment, the cooking equipment is steam-washed.

2. The control method for the cooking equipment according to claim 1, characterized in that, The phrase "in response to a request for steam cleaning of the cooking equipment, determining the time available to perform this cleaning of the cooking equipment" includes: In response to a request to steam clean the cooking equipment, the time available to perform this cleaning is determined based on the meal progress parameters.

3. The control method for the cooking equipment according to claim 2, characterized in that, The phrase "in response to a request for steam cleaning of the cooking equipment, determining the time available to perform this cleaning of the cooking equipment based on the dining progress parameters" includes: In response to a request for steam cleaning of the cooking equipment issued when cooking has ended, the time at which the cooking equipment can be cleaned is determined, at least based on the dining progress parameter.

4. The control method for the cooking equipment according to claim 3, characterized in that, The dining progress parameter includes the dining duration. In the step of "in response to a request for steam cleaning of the cooking equipment issued when cooking of the cooking equipment has ended, determining the time at which the cooking equipment can be cleaned for this time, at least based on the dining progress parameter," the phrase "determining the time at which the cooking equipment can be cleaned for this time, at least based on the dining progress parameter" includes: The time allotted for cleaning the cooking equipment should be determined based on at least the duration of the meal.

5. The control method for the cooking equipment according to claim 3 or 4, characterized in that, In the step of "responding to a request for steam cleaning of the cooking equipment issued in a situation corresponding to the end of cooking in the cooking equipment, determining at least based on the dining progress parameter the time when the cooking equipment can be cleaned for this time", the phrase "determining at least based on the dining progress parameter the time when the cooking equipment can be cleaned for this time" includes: Obtain the operating parameters of other cooking equipment related to this meal; The dining progress parameters are determined based on the operating parameters. Based at least on the dining progress parameters, determine the time available to perform this cleaning of the cooking equipment.

6. The control method for the cooking equipment according to claim 3 or 4, characterized in that, In the step of "responding to a request for steam cleaning of the cooking equipment issued in a situation corresponding to the end of cooking in the cooking equipment, determining at least based on the dining progress parameter the time when the cooking equipment can be cleaned for this time", the phrase "determining at least based on the dining progress parameter the time when the cooking equipment can be cleaned for this time" includes: Issue an initial inquiry regarding whether there are any necessary arrangements adjacent to this cleaning operation; Based on the first feedback information of the first inquiry and the dining progress parameters, the time when the cooking equipment can be cleaned is determined.

7. The control method for the cooking equipment according to claim 6, characterized in that, The phrase "determining the time for cleaning the cooking equipment based on the feedback information from the inquiry and the dining progress parameters" includes: Based on the first feedback information, a second query is issued regarding whether the time parameters of the necessary arrangement can be adjusted. Based on the second feedback information from the second inquiry and the dining progress parameters, the time when the cooking equipment can be cleaned is determined.

8. The control method for the cooking equipment according to claim 1, characterized in that, The control method further includes: Before, during, or after the time when the cooking equipment can be cleaned. Issue at least one reminder message to perform this cleaning of the cooking equipment; Where the reminder information includes multiple instances, at least two instances of the multiple reminder information are different.

9. A computer-readable storage medium comprising a memory adapted to store a plurality of program codes, characterized in that, The program code is adapted to be loaded and run by a processor to perform the control method of the cooking apparatus according to any one of claims 1 to 8.

10. A computer device, the device comprising a memory and a processor, the memory being adapted to store a plurality of program codes, characterized in that, The program code is adapted to be loaded and run by the processor to perform the control method of the cooking apparatus according to any one of claims 1 to 8.

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