Cooking equipment, control method and control device thereof and computer readable storage medium

Abstract

The invention discloses a cooking device, a control method and device thereof and a computer readable storage medium, and the method comprises the steps: obtaining the actual in-cavity temperature change rate of the cooking device within a first preset time after a to-be-cooked food material is placed in a cooking cavity of the cooking device; determining cooking parameters of the cooking equipment based on the actual in-cavity temperature change rate; and controlling the cooking equipment to start cooking based on the cooking parameters. According to the control method, the appropriate cooking scheme can be selected in a self-adaptive mode, and the optimal food cooking effect is achieved.

Description

Technical Field

[0001] This invention relates to the field of cooking equipment technology, and in particular to a control method for a cooking equipment, a computer-readable storage medium, a cooking equipment, and a control device for a cooking equipment. Background Technology

[0002] Commercially available cooking appliances, such as air fryers and microwave ovens, are typically designed with cooking parameters adapted to room-temperature ingredients. However, users use these appliances to cook a variety of foods, including room-temperature, frozen, and hot ingredients. If the user program is preset with cooking parameters for room-temperature ingredients to cook frozen or hot ingredients, the cooking results are usually unsatisfactory, reducing the user experience. Preset cooking parameters for a single ingredient cannot meet the diverse cooking needs of users. Therefore, how to adaptively determine cooking parameters becomes a necessary problem to be solved during the development of cooking appliances. 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 cooking device. After the food to be cooked is placed in the cooking cavity of the cooking device, the actual temperature change rate within the cavity of the cooking device is obtained within a first preset time period. Based on the actual temperature change rate, cooking parameters of the cooking device are determined. Based on the cooking parameters, the cooking device is controlled to start cooking, thereby enabling adaptive selection of a suitable cooking scheme to achieve the best food cooking effect.

[0004] A second objective of this invention is to provide a computer-readable storage medium.

[0005] The third objective of this invention is to provide a cooking device.

[0006] The fourth objective of this invention is to provide a control device for a cooking apparatus.

[0007] To achieve the above objectives, a first aspect of the present invention provides a control method for a cooking device, the method comprising: after placing the food to be cooked into the cooking cavity of the cooking device, acquiring the actual temperature change rate inside the cooking device within a first preset time; determining cooking parameters of the cooking device based on the actual temperature change rate inside the cavity; and controlling the cooking device to start cooking based on the cooking parameters.

[0008] According to the control method of the cooking device of the present invention, after the food to be cooked is placed in the cooking cavity of the cooking device, the actual temperature change rate inside the cooking device within a first preset time is obtained. Then, the cooking parameters of the cooking device are determined based on the actual temperature change rate inside the cavity. Finally, the cooking device is controlled to start cooking based on the cooking parameters. Thus, this method can adaptively select a suitable cooking scheme to achieve the best food cooking effect.

[0009] In addition, the control method of the cooking device according to the above embodiments of the present invention may also have the following additional technical features:

[0010] According to one embodiment of the present invention, determining the cooking parameters of the cooking device based on the actual intracavity temperature change rate includes: determining the cooking parameters as first cooking parameters matching room temperature ingredients when the actual intracavity temperature change rate is less than or equal to the sum of the reference intracavity temperature change rate and the preset margin, and greater than or equal to the difference between the reference intracavity temperature change rate and the preset margin; determining the cooking parameters as second cooking parameters matching hot ingredients when the actual intracavity temperature change rate is greater than the sum of the reference intracavity temperature change rate and the preset margin; and determining the cooking parameters as third cooking parameters matching frozen ingredients when the actual intracavity temperature change rate is less than the difference between the reference intracavity temperature change rate and the preset margin.

[0011] According to one embodiment of the present invention, determining the cooking parameters of the cooking device based on the actual internal temperature change rate includes: determining the state of the food to be cooked based on the actual internal temperature change rate, wherein the state includes at least one of a room temperature state, a hot state, and a frozen state; and determining the cooking parameters of the cooking device based on the state of the food to be cooked.

[0012] According to an embodiment of the present invention, determining the state of the food to be cooked based on the actual rate of change of the cavity temperature includes: determining the state of the food to be cooked as the room temperature state when the actual rate of change of the cavity temperature is less than or equal to the sum of the reference rate of change of the cavity temperature and the preset margin and is greater than or equal to the difference between the reference rate of change of the cavity temperature and the preset margin; determining the state of the food to be cooked as the hot state when the actual rate of change of the cavity temperature is greater than the sum of the reference rate of change of the cavity temperature and the preset margin; and determining the state of the food to be cooked as the frozen state when the actual rate of change of the cavity temperature is less than the difference between the reference rate of change of the cavity temperature and the preset margin.

[0013] According to one embodiment of the present invention, the actual intracavity temperature change rate and the reference intracavity temperature change rate are determined based on the same intracavity reference temperature range.

[0014] According to one embodiment of the present invention, the method further includes: obtaining the internal temperature of the cooking device before the food to be cooked is placed in the cooking device; and when the internal temperature is not within the internal reference temperature range, performing heating or cooling control on the cooking device to bring the internal temperature within the internal reference temperature range.

[0015] According to one embodiment of the present invention, the cooking device includes a heat dissipation component and a heating component, and the heating or cooling control of the cooking device includes: controlling the heat dissipation component to operate when the internal temperature is higher than the internal reference temperature range; and controlling the heating component to operate when the internal temperature is lower than the internal reference temperature range.

[0016] According to one embodiment of the present invention, the reference cavity temperature change rate is determined based on the cavity temperature change rate of the cooking device within a second preset time after placing room temperature food into the cooking cavity of the cooking device, provided that the cavity temperature of the cooking device is within the cavity reference temperature range.

[0017] To achieve the above objectives, a second aspect of the present invention provides a computer-readable storage medium having a program stored thereon that, when executed by a processor, implements the above-described method for controlling a cooking device.

[0018] According to embodiments of the present invention, a computer-readable storage medium that implements the above-described control method for a cooking device during execution can adaptively select a suitable cooking scheme to achieve the best food cooking effect.

[0019] To achieve the above objectives, a cooking device is provided in a third aspect of the present invention, comprising a memory, a processor, and a program stored in the memory and executable on the processor. When the processor executes the program, it implements the above-described control method for the cooking device.

[0020] According to the cooking apparatus of the present invention, by executing the above-described control method for the cooking apparatus, it can adaptively select a suitable cooking scheme to achieve the best food cooking effect.

[0021] To achieve the above objectives, a fourth aspect of the present invention provides a control device for a cooking apparatus, the device comprising: an acquisition module, configured to acquire the actual rate of change of the internal temperature of the cooking apparatus within a first preset time after the food to be cooked is placed inside the cooking cavity of the cooking apparatus; a determination module, configured to determine the cooking parameters of the cooking apparatus based on the actual rate of change of the internal temperature; and a control module, configured to control the cooking apparatus to start cooking based on the cooking parameters.

[0022] According to an embodiment of the present invention, the control device of a cooking apparatus includes an acquisition module for acquiring the actual temperature change rate within the cooking cavity of the cooking apparatus within a first preset time after the food to be cooked is placed inside the cooking cavity; a determination module for determining the cooking parameters of the cooking apparatus based on the actual temperature change rate; and a control module for controlling the cooking apparatus to start cooking based on the cooking parameters. Thus, the device can adaptively select a suitable cooking scheme to achieve the best food cooking effect.

[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 of a control method for a cooking apparatus according to an embodiment of the present invention;

[0025] Figure 2 A flowchart illustrating a control method for a cooking apparatus according to a specific example of the present invention;

[0026] Figure 3 This is a block diagram of a cooking apparatus according to an embodiment of the present invention;

[0027] Figure 4 This is a block diagram of the control device of a cooking apparatus according to an embodiment of the present invention. Detailed Implementation

[0028] Embodiments of the present invention are described in detail below, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0029] The following description, with reference to the accompanying drawings, outlines a control method for a cooking apparatus, a computer-readable storage medium, a cooking apparatus, and a control device for a cooking apparatus.

[0030] Figure 1 This is a flowchart of a control method for a cooking device according to an embodiment of the present invention.

[0031] like Figure 1 As shown, the control method of the cooking device in this embodiment of the invention may include the following steps:

[0032] S1, after the food to be cooked is placed in the cooking cavity of the cooking equipment, the actual temperature change rate inside the cooking equipment within a first preset time is obtained. The first preset time can be determined according to the actual situation.

[0033] S2, determine the cooking parameters of the cooking equipment based on the actual rate of change of temperature inside the cavity.

[0034] S3 controls the cooking equipment to start cooking based on cooking parameters.

[0035] Specifically, the cooking equipment can be an air fryer, microwave oven, or other cooking devices that can heat food. After the food to be cooked is placed in the cooking cavity of the cooking equipment, the actual rate of temperature change inside the cooking cavity within a first preset time can be obtained. For example, the temperature inside the cooking cavity can be obtained by a temperature sensor installed inside the cooking cavity. For example, the first preset time can be 1 minute. When the food to be cooked is at room temperature (moderate temperature, such as around 25 degrees Celsius), if the temperature sensor obtains a temperature of 24 degrees Celsius in the first second and 26 degrees Celsius in the 60th second, then based on the ratio of the temperature difference to the time difference, the rate of temperature change inside the cooking cavity within 1 minute can be determined to be 2 degrees Celsius / minute, thus determining the actual rate of temperature change inside the cavity to be 2 degrees Celsius / minute. For example, when cooking frozen food (at a low temperature, such as below 0 degrees Celsius), if the temperature sensor obtains a temperature of 24 degrees Celsius in the first second, the temperature inside the cooking cavity will decrease because frozen food absorbs a large amount of heat. If the temperature is 14 degrees Celsius in the 60th second, the temperature change rate inside the cooking equipment's cavity within one minute can be determined to be -10 degrees Celsius / minute, thus confirming the actual temperature change rate inside the cavity is -10 degrees Celsius / minute. Conversely, when cooking hot food (at a high temperature, such as above 40 degrees Celsius), if the temperature sensor obtains a temperature of 24 degrees Celsius in the first second, the temperature inside the cooking cavity will increase because hot food releases a large amount of heat. If the temperature is 34 degrees Celsius in the 60th second, the temperature change rate inside the cooking equipment's cavity within one minute can be determined to be 10 degrees Celsius / minute, thus confirming the actual temperature change rate inside the cavity is 10 degrees Celsius / minute.

[0036] After determining the actual rate of temperature change within the cavity, the cooking parameters of the cooking equipment can be determined based on this rate of temperature change. For example, the cooking parameters can be determined through a pre-defined correspondence, that is, by pre-determining the relationship between the actual rate of temperature change within the cavity and the cooking parameters of the cooking equipment. Once the actual rate of temperature change within the cavity is determined, the cooking parameters of the cooking equipment can be obtained by directly calling the correspondence.

[0037] After determining the cooking parameters of the cooking equipment, the equipment can be controlled to start cooking based on these parameters. For example, cooking parameters may include the heating power and heating time of the heating element, as well as the heating scheme, such as running at high power for a preset time initially, and then running at low power for the remaining time. Different actual internal temperature change rates correspond to different cooking parameters. For instance, a low actual internal temperature change rate (negative and large value) indicates that the temperature of the food placed inside the cooking equipment is low, allowing the heating element to operate at a higher heating power and for a longer heating time to prevent the food from being undercooked. Conversely, a high actual internal temperature change rate (positive and large value) indicates that the temperature of the food placed inside the cooking equipment is high, allowing the heating element to operate at a lower heating power and for a shorter heating time, thus saving energy. Therefore, there is no need to use a camera to photograph different ingredients to determine their cooking parameters, reducing costs and enabling the adaptive selection of appropriate cooking schemes to achieve optimal food cooking results.

[0038] According to one embodiment of the present invention, determining the cooking parameters of a cooking device based on the actual rate of change of temperature within the cavity includes: determining a first cooking parameter matching room temperature ingredients when the actual rate of change of temperature within the cavity is less than or equal to the sum of the reference rate of change of temperature within the cavity and a preset margin, and greater than or equal to the difference between the reference rate of change of temperature within the cavity and the preset margin; determining a second cooking parameter matching hot ingredients when the actual rate of change of temperature within the cavity is greater than the sum of the reference rate of change of temperature within the cavity and the preset margin; and determining a third cooking parameter matching frozen ingredients when the actual rate of change of temperature within the cavity is less than the difference between the reference rate of change of temperature within the cavity and the preset margin. The preset margin can be determined according to actual conditions.

[0039] Specifically, when determining the cooking parameters of the cooking equipment based on the actual temperature change rate inside the cavity, the magnitude of the actual temperature change rate inside the cavity is judged. When the actual temperature change rate inside the cavity is less than or equal to the sum of the reference temperature change rate inside the cavity and the preset margin, and greater than or equal to the difference between the reference temperature change rate inside the cavity and the preset margin, it indicates that the temperature of the food currently placed in the cooking cavity of the cooking equipment is moderate, and the actual temperature change range inside the cavity is not large. Therefore, the cooking parameters can be determined as the first cooking parameters that match room temperature food.

[0040] When the actual temperature change rate inside the cavity is greater than the sum of the reference temperature change rate inside the cavity and the preset margin, it indicates that the temperature of the food currently placed in the cooking cavity of the cooking equipment is relatively high. The food with a higher temperature releases heat inside the cooking cavity, causing the actual temperature inside the cavity to increase significantly, which is greater than the sum of the reference temperature change rate inside the cavity and the preset margin. Therefore, the cooking parameters can be determined as the second cooking parameters that match the hot food.

[0041] When the actual temperature change rate inside the cavity is less than the difference between the reference temperature change rate inside the cavity and the preset margin, it indicates that the temperature of the food currently placed in the cooking cavity of the cooking equipment is low. The low-temperature frozen food absorbs heat in the cooking cavity, resulting in a larger decrease in the actual temperature inside the cavity, which is less than the difference between the reference temperature change rate inside the cavity and the preset margin. Therefore, the cooking parameters can be determined as the third cooking parameters that match the frozen food.

[0042] For example, taking the heating power and heating time of the heating element in a cooking device as cooking parameters, the first cooking parameter corresponds to a heating power of 1300W and a heating time of 5 minutes; the second cooking parameter corresponds to a heating power of 1200W and a heating time of 3 minutes; and the third cooking parameter corresponds to a heating power of 1400W and a heating time of 7 minutes. Thus, a suitable cooking scheme can be adaptively selected to achieve the best food cooking effect. Furthermore, in one embodiment of the invention, the corresponding cooking parameters can also be determined by combining the weight of the ingredients, thereby further improving the food cooking effect.

[0043] According to one embodiment of the present invention, determining the cooking parameters of a cooking device based on the actual rate of change of temperature inside the cavity includes: determining the state of the food to be cooked based on the actual rate of change of temperature inside the cavity, wherein the state includes at least one of a room temperature state, a hot state, and a frozen state; and determining the cooking parameters of the cooking device based on the state of the food to be cooked.

[0044] Specifically, when determining the cooking parameters of the cooking equipment based on the actual internal temperature change rate, the state of the food to be cooked can also be determined based on the actual internal temperature change rate. Different actual internal temperature change rates correspond to different states of the food to be cooked, which can include at least one of room temperature, hot, and frozen states. For example, a pre-set table can be used to store multiple actual internal temperature change rates and their corresponding states of the food to be cooked. For instance, an actual internal temperature change rate of 10 degrees Celsius / minute corresponds to a hot state of the food to be cooked; an actual internal temperature change rate of -10 degrees Celsius / minute corresponds to a frozen state; and an actual internal temperature change rate of 1 degree Celsius / minute corresponds to a room temperature state. It should be noted that multiple actual internal temperature change rates can correspond to one state of the food to be cooked, which can be determined through prior experiments, and the results stored in the pre-set table.

[0045] After determining the state of the ingredients to be cooked, the cooking parameters of the cooking equipment can be determined based on that state. Different states of the ingredients correspond to different cooking parameters. For example, cooking parameters can be determined through a pre-set correspondence, such as pre-defining the relationship between the state of the ingredients and the cooking parameters of the equipment. Once the state of the ingredients is determined, the cooking parameters can be obtained by directly calling the correspondence. This allows for adaptive recognition of the ingredient's state and adaptive selection of the appropriate cooking method, achieving optimal food cooking results.

[0046] According to one embodiment of the present invention, determining the state of the food to be cooked based on the actual rate of change of the cavity temperature includes: determining the state of the food to be cooked as room temperature when the actual rate of change of the cavity temperature is less than or equal to the sum of the reference rate of change of the cavity temperature and a preset margin and is greater than or equal to the difference between the reference rate of change of the cavity temperature and the preset margin; determining the state of the food to be cooked as hot when the actual rate of change of the cavity temperature is greater than the sum of the reference rate of change of the cavity temperature and the preset margin; and determining the state of the food to be cooked as frozen when the actual rate of change of the cavity temperature is less than the difference between the reference rate of change of the cavity temperature and the preset margin.

[0047] Specifically, when determining the state of the food to be cooked based on the actual rate of temperature change within the cooking cavity, the magnitude of this rate is assessed. If the actual rate of temperature change is less than or equal to the sum of the reference rate of temperature change and the preset margin, and greater than or equal to the difference between the reference rate of temperature change and the preset margin, the food to be cooked is determined to be in a normal temperature state, meaning the actual temperature change within the cavity is small. If the actual rate of temperature change is greater than the sum of the reference rate of temperature change and the preset margin, the food to be cooked is determined to be in a hot state, meaning the hot food releases heat within the cooking cavity, resulting in a larger increase in actual temperature, greater than the sum of the reference rate of temperature change and the preset margin. If the actual rate of temperature change is less than the difference between the reference rate of temperature change and the preset margin, the food to be cooked is determined to be in a frozen state, meaning the frozen food absorbs heat within the cooking cavity, resulting in a larger decrease in actual temperature, less than the difference between the reference rate of temperature change and the preset margin.

[0048] It should be noted that the temperature change of food at room temperature should not exceed 2 degrees Celsius when placed in a room temperature environment. Therefore, the preset margin can be 2 degrees Celsius. That is to say, when the actual temperature change rate inside the cavity is equal to the reference temperature change rate inside the cavity, the state of the food to be cooked can be determined to be at room temperature. When the actual temperature change rate inside the cavity is not equal to the reference temperature change rate inside the cavity, and there is a certain error range, that is, when the actual temperature change rate inside the cavity is less than or equal to the sum of the reference temperature change rate inside the cavity and the preset margin, and is greater than or equal to the difference between the reference temperature change rate inside the cavity and the preset margin, the state of the food to be cooked can also be determined to be at room temperature.

[0049] According to one embodiment of the present invention, the actual intracavity temperature change rate and the reference intracavity temperature change rate are determined based on the same intracavity reference temperature range.

[0050] Specifically, to improve the accuracy of identifying the state of the food to be cooked or the accuracy of calculating the actual rate of temperature change within the cavity, it is necessary to determine both the actual rate of temperature change and the reference rate of temperature change within the same cavity reference temperature range. That is, first, a reference temperature range is determined, such as between 20 and 30 degrees Celsius. Within this temperature range, the reference rate of temperature change within the cavity is determined. Furthermore, when calculating the actual rate of temperature change within the cavity, a single variable approach is used—that is, keeping the reference temperature range constant and only changing the state of the food to be cooked—to determine different rates of actual temperature change within the cavity. This avoids the problem of inaccurate identification of the state of the food to be cooked or inaccurate calculation of the actual rate of temperature change caused by changes in the cavity reference temperature.

[0051] According to one embodiment of the present invention, the control method of the cooking device further includes: obtaining the internal temperature of the cooking device before the food to be cooked is placed in the cooking device; and controlling the cooking device to heat or cool when the internal temperature is not within the internal reference temperature range so that the internal temperature is within the internal reference temperature range.

[0052] Specifically, before placing the food to be cooked into the cooking equipment, the internal temperature of the equipment can be obtained, for example, through a temperature sensor, and it can be determined whether the internal temperature is within the reference temperature range. When the internal temperature is not within the reference temperature range, for example, when the reference temperature range is 20 to 30 degrees Celsius, if the internal temperature is higher than the reference temperature range, such as 35 degrees Celsius, it indicates that the current internal temperature is high, and the cooking equipment can be cooled to bring the internal temperature within the reference temperature range. If the internal temperature is lower than the reference temperature range, such as 15 degrees Celsius, it indicates that the current internal temperature is low, and the cooking equipment can be heated to bring the internal temperature within the reference temperature range. Therefore, by pre-maintaining the internal temperature of the cooking equipment within the reference temperature range, it is easy to accurately determine the state of the food to be cooked after it is placed in the cooking equipment, or to accurately determine the actual rate of change of the internal temperature, so as to accurately determine the cooking parameters of the cooking equipment.

[0053] According to one embodiment of the present invention, the cooking device includes a heat dissipation component and a heating component. The heating or cooling control of the cooking device includes: controlling the operation of the heat dissipation component when the internal temperature is higher than the internal reference temperature range; and controlling the operation of the heating component when the internal temperature is lower than the internal reference temperature range.

[0054] Specifically, the cooking equipment may include heat dissipation components and heating components. When the internal temperature is not within the reference temperature range, the cooking equipment is heated or cooled to bring the internal temperature within the reference temperature range. For example, the heat dissipation component can be a fan, and the heating component can be an electric heating element. When the internal temperature is higher than the reference temperature range, the fan can be activated to allow cool external air to enter the cooking equipment cavity, thereby lowering the internal temperature and bringing it within the reference temperature range. When the internal temperature is lower than the reference temperature range, the electric heating element can be activated. Current passes through the electric heating element, causing it to generate high temperature, which then transfers heat energy to the surrounding air, thereby raising the internal temperature and bringing it within the reference temperature range.

[0055] According to one embodiment of the present invention, the reference cavity temperature change rate is determined based on the cavity temperature change rate of the cooking equipment within a second preset time period after placing room temperature food into the cooking cavity of the cooking equipment, provided that the cavity temperature of the cooking equipment is within the cavity reference temperature range. The second preset time period can be determined according to actual conditions.

[0056] Specifically, when determining the reference cavity temperature change rate, the cavity temperature of the cooking equipment is first controlled within the reference cavity temperature range. When the cavity temperature of the cooking equipment is within the reference cavity temperature range, room temperature food can be placed in the cooking cavity of the cooking equipment. Before starting heating, the cavity temperature of the cooking equipment can be obtained through a temperature sensor. For example, the temperature range of room temperature food can be 20-30 degrees Celsius, so room temperature food with a temperature of 25 degrees Celsius can be placed in the cooking cavity of the cooking equipment. The second preset time can be 1 minute. For example, if the temperature obtained by the temperature sensor is 25 degrees Celsius in the first second and 26 degrees Celsius in the 60th second, then based on the ratio of the temperature difference to the time difference, the cavity temperature change rate of the cooking equipment within 1 minute can be determined to be 1 degree Celsius / minute, and thus the reference cavity temperature change rate can be determined to be 1 degree Celsius / minute.

[0057] The following is combined with Figure 2 The control method of the present invention will be described below.

[0058] As a specific example, the control method of the cooking device of the present invention may include the following steps:

[0059] S101: Before the food to be cooked is placed in the cooking equipment, the temperature inside the cooking equipment is obtained.

[0060] S102, when the temperature inside the cavity is not within the cavity reference temperature range, heat or cool the cooking equipment to bring the temperature inside the cavity within the cavity reference temperature range.

[0061] S103: After the food to be cooked is placed in the cooking cavity of the cooking device, the actual temperature change rate inside the cooking device within a first preset time is obtained.

[0062] S104, determine the state of the food to be cooked based on the actual rate of change of temperature inside the cavity, wherein the state includes at least one of room temperature state, hot state and frozen state.

[0063] S105, determine whether the actual intracavity temperature change rate is less than or equal to the sum of the reference intracavity temperature change rate and the preset margin, and greater than or equal to the difference between the reference intracavity temperature change rate and the preset margin. If yes, proceed to step S106; if no, proceed to step S109.

[0064] S106, Determine that the ingredients to be cooked are at room temperature.

[0065] S107, determine the cooking parameters of the cooking equipment based on the state of the ingredients to be cooked.

[0066] S108 controls the cooking equipment to start cooking based on cooking parameters.

[0067] S109, determine whether the actual rate of change of temperature inside the cavity is greater than the sum of the reference rate of change of temperature inside the cavity and the preset margin. If yes, proceed to step S110; if no, proceed to step S111.

[0068] S110, determine that the food to be cooked is in a hot state, and proceed to step S107.

[0069] S111, determine that the food to be cooked is in a frozen state, and proceed to step S107.

[0070] In summary, the control method for the cooking equipment according to embodiments of the present invention first obtains the actual temperature change rate within the cooking chamber of the cooking equipment within a first preset time after the food to be cooked is placed inside the cooking chamber. Then, the cooking parameters of the cooking equipment are determined based on the actual temperature change rate within the chamber. Finally, the cooking equipment is controlled to start cooking based on the cooking parameters. Therefore, this method can adaptively select a suitable cooking scheme to achieve the best food cooking effect.

[0071] Corresponding to the above embodiments, the present invention also proposes a computer-readable storage medium.

[0072] The computer-readable storage medium of this invention stores a program that, when executed by a processor, implements the above-described control method for the cooking device.

[0073] According to the computer-readable storage medium of the present invention, by executing the control method of the cooking device described above, a suitable cooking scheme can be adaptively selected to achieve the best food cooking effect.

[0074] Corresponding to the above embodiments, the present invention also proposes a cooking device.

[0075] like Figure 3 As shown, the cooking device 200 of this embodiment may include: a memory 210, a processor 220, and a program stored in the memory 210 and executable on the processor 220. When the processor 220 executes the program, it implements the above-described control method of the cooking device.

[0076] According to the cooking apparatus of the present invention, by executing the above-described control method for the cooking apparatus, it can adaptively select a suitable cooking scheme to achieve the best food cooking effect.

[0077] Corresponding to the above embodiments, the present invention also proposes a control device for cooking equipment.

[0078] like Figure 4 As shown, the control device 100 of the cooking equipment in this embodiment of the invention includes: an acquisition module 110, a determination module 120, and a control module 130.

[0079] The acquisition module 110 is used to acquire the actual rate of temperature change within the cooking cavity of the cooking device within a first preset time after the food to be cooked is placed inside the cooking cavity. The determination module 120 is used to determine the cooking parameters of the cooking device based on the actual rate of temperature change within the cavity. The control module 130 is used to control the cooking device to start cooking based on the cooking parameters.

[0080] According to one embodiment of the present invention, the determining module 120 determines the cooking parameters of the cooking device based on the actual rate of change of the cavity temperature, specifically configured to: determine the cooking parameters as a first cooking parameter matching room temperature ingredients when the actual rate of change of the cavity temperature is less than or equal to the sum of the reference rate of change of the cavity temperature and the preset margin and is greater than or equal to the difference between the reference rate of change of the cavity temperature and the preset margin; determine the cooking parameters as a second cooking parameter matching hot ingredients when the actual rate of change of the cavity temperature is greater than the sum of the reference rate of change of the cavity temperature and the preset margin; and determine the cooking parameters as a third cooking parameter matching frozen ingredients when the actual rate of change of the cavity temperature is less than the difference between the reference rate of change of the cavity temperature and the preset margin.

[0081] According to one embodiment of the present invention, the determining module 120 determines the cooking parameters of the cooking device based on the actual rate of change of the internal temperature, specifically used for: determining the state of the food to be cooked based on the actual rate of change of the internal temperature, wherein the state includes at least one of room temperature state, hot state and frozen state; and determining the cooking parameters of the cooking device based on the state of the food to be cooked.

[0082] According to one embodiment of the present invention, the determining module 120 determines the state of the food to be cooked based on the actual rate of change of the cavity temperature, specifically configured to: determine the state of the food to be cooked as room temperature when the actual rate of change of the cavity temperature is less than or equal to the sum of the reference rate of change of the cavity temperature and the preset margin and is greater than or equal to the difference between the reference rate of change of the cavity temperature and the preset margin; determine the state of the food to be cooked as hot when the actual rate of change of the cavity temperature is greater than the sum of the reference rate of change of the cavity temperature and the preset margin; and determine the state of the food to be cooked as frozen when the actual rate of change of the cavity temperature is less than the difference between the reference rate of change of the cavity temperature and the preset margin.

[0083] According to one embodiment of the present invention, the actual intracavity temperature change rate and the reference intracavity temperature change rate are determined based on the same intracavity reference temperature range.

[0084] According to one embodiment of the present invention, the acquisition module 110 is further configured to: acquire the internal temperature of the cooking device before the food to be cooked is placed in the cooking device; and, when the internal temperature is not within the internal reference temperature range, perform heating or cooling control on the cooking device to make the internal temperature within the internal reference temperature range.

[0085] According to one embodiment of the present invention, the cooking device includes a heat dissipation component and a heating component. The control module 130 controls the heating or cooling of the cooking device, specifically for: controlling the operation of the heat dissipation component when the internal temperature is higher than the internal reference temperature range; and controlling the operation of the heating component when the internal temperature is lower than the internal reference temperature range.

[0086] According to one embodiment of the present invention, the reference cavity temperature change rate is determined based on the cavity temperature change rate of the cooking device within a second preset time after placing room temperature food into the cooking cavity of the cooking device, provided that the cavity temperature of the cooking device is within the cavity reference temperature range.

[0087] It should be noted that for details not disclosed in the control device of the cooking equipment in the embodiments of the present invention, please refer to the details disclosed in the control method of the cooking equipment in the embodiments of the present invention, which will not be repeated here.

[0088] According to an embodiment of the present invention, the control device of a cooking apparatus includes an acquisition module for acquiring the actual temperature change rate within the cooking cavity of the cooking apparatus within a first preset time after the food to be cooked is placed inside the cooking cavity; a determination module for determining the cooking parameters of the cooking apparatus based on the actual temperature change rate; and a control module for controlling the cooking apparatus to start cooking based on the cooking parameters. Thus, the device can adaptively select a suitable cooking scheme to achieve the best food cooking effect.

[0089] 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 embodied 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.

[0090] 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.

[0091] 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.

[0092] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0093] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components, unless otherwise explicitly limited. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0094] 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 method for controlling a cooking device, characterized in that, The method includes: After the food to be cooked is placed in the cooking cavity of the cooking device, the actual temperature change rate inside the cooking device within a first preset time period is obtained. The cooking parameters of the cooking equipment are determined based on the actual rate of change of temperature inside the cavity. The cooking equipment is controlled to start cooking based on the cooking parameters.

2. The method according to claim 1, characterized in that, Determining the cooking parameters of the cooking equipment based on the actual rate of change of temperature within the cavity includes: When the actual temperature change rate inside the cavity is less than or equal to the sum of the reference temperature change rate inside the cavity and the preset margin, and is greater than or equal to the difference between the reference temperature change rate inside the cavity and the preset margin, the cooking parameter is determined to be the first cooking parameter that matches room temperature ingredients. When the actual rate of change of temperature inside the cavity is greater than the sum of the reference rate of change of temperature inside the cavity and the preset margin, the cooking parameter is determined to be a second cooking parameter that matches the hot food. When the actual rate of change of temperature inside the cavity is less than the difference between the reference rate of change of temperature inside the cavity and the preset margin, the cooking parameter is determined to be a third cooking parameter that matches the frozen food.

3. The method according to claim 1, characterized in that, Determining the cooking parameters of the cooking equipment based on the actual rate of change of temperature within the cavity includes: The state of the food to be cooked is determined based on the actual rate of change of the cavity temperature, wherein the state includes at least one of room temperature state, hot state and frozen state; The cooking parameters of the cooking equipment are determined based on the state of the ingredients to be cooked.

4. The method according to claim 3, characterized in that, Determining the state of the food to be cooked based on the actual rate of change of temperature within the cavity includes: When the actual temperature change rate inside the cavity is less than or equal to the sum of the reference temperature change rate inside the cavity and the preset margin, and is greater than or equal to the difference between the reference temperature change rate inside the cavity and the preset margin, the state of the food to be cooked is determined to be the room temperature state. When the actual rate of change of temperature inside the cavity is greater than the sum of the reference rate of change of temperature inside the cavity and the preset margin, the state of the food to be cooked is determined to be the hot state. When the actual rate of temperature change in the cavity is less than the difference between the reference rate of temperature change in the cavity and the preset margin, the state of the food to be cooked is determined to be the frozen state.

5. The method according to claim 2 or 4, characterized in that, The actual intracavity temperature change rate and the reference intracavity temperature change rate are determined based on the same intracavity reference temperature range.

6. The method according to claim 5, characterized in that, The method further includes: Before the food to be cooked is placed in the cooking equipment, the internal temperature of the cooking equipment is obtained; When the temperature inside the cavity is not within the reference temperature range inside the cavity, the cooking device is heated or cooled to bring the temperature inside the cavity within the reference temperature range inside the cavity.

7. The method according to claim 6, characterized in that, The cooking device includes a heat dissipation component and a heating component, and the heating or cooling control of the cooking device includes: When the temperature inside the cavity is higher than the reference temperature range inside the cavity, the heat dissipation component is controlled to operate; When the temperature inside the cavity is lower than the reference temperature range inside the cavity, the heating element is controlled to operate.

8. The method according to claim 5, characterized in that, The reference cavity temperature change rate is determined based on the cavity temperature change rate of the cooking equipment within a second preset time period after placing room temperature food into the cooking cavity of the cooking equipment, provided that the cavity temperature of the cooking equipment is within the reference cavity temperature range.

9. A computer-readable storage medium, characterized in that, It stores a program that, when executed by a processor, implements the control method of the cooking apparatus according to any one of claims 1-8.

10. A cooking device, characterized in that, include: A memory, a processor, and a program stored in the memory and executable on the processor, wherein the processor, when executing the program, implements the control method of the cooking apparatus according to any one of claims 1-8.

11. A control device for a cooking apparatus, characterized in that, The device includes: The acquisition module is used to acquire the actual temperature change rate inside the cooking equipment within a first preset time after the food to be cooked is placed inside the cooking cavity of the cooking equipment. A determination module is used to determine the cooking parameters of the cooking equipment based on the actual rate of change of temperature inside the cavity. A control module is used to control the cooking equipment to start cooking based on the cooking parameters.

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