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

Abstract

The embodiment of the invention provides a control method and device of cooking equipment, the cooking equipment and a medium, and the method comprises the steps: obtaining the current color and current weight of food after cooking is started; under the condition that the current color reaches the target color and the current weight does not reach the target weight, or under the condition that the current color does not reach the target color and the current weight reaches the target weight, adjusting operation is executed; the adjusting operation comprises at least one of the following operations: adjusting the distance between a heating device of the cooking equipment and the food, adjusting the rotating speed of a fan of the cooking equipment, and adjusting the power and / or heating mode of the heating device. According to the embodiment of the invention, the target color and the target weight are taken as the cooking conditions of the food, when the color reaches the standard but the weight is insufficient or the weight reaches the standard but the color is insufficient, the food is determined not to meet the cooking conditions, and the adjustment operation is executed according to the standard conditions of the color and the weight to ensure that the food is thoroughly cooked after cooking is finished and the ideal taste can be achieved. And the user experience is effectively improved.

Description

Technical Field

[0001] This invention relates to the field of smart home technology, and in particular to a control method and a control device for a cooking device. Background Technology

[0002] With the advancement of technology, cooking equipment is becoming increasingly integrated. Steam ovens, for example, combine steaming and baking functions, achieving multi-functional cooking and significantly improving cooking efficiency. Currently, most steam ovens on the market have preset cooking programs. Users prepare the food according to the recipe and then activate the corresponding cooking program to prepare the meal. However, the temperature and time of these programs are fixed, often resulting in the food being undercooked after cooking is completed, affecting the user's taste. Summary of the Invention

[0003] In view of the above problems, embodiments of the present invention are proposed to provide a control method, apparatus, cooking device, and medium for a cooking device that overcomes or at least partially solves the above problems.

[0004] According to a first aspect of the present invention, a method for controlling a cooking apparatus is provided, the method comprising:

[0005] After cooking begins, obtain the current color and weight of the food.

[0006] If the current color reaches the target color but the current weight does not reach the target weight, or if the current color does not reach the target color but the current weight reaches the target weight, an adjustment operation is performed; the adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking equipment and the food, adjusting the speed of the fan of the cooking equipment, and adjusting the power and / or heating mode of the heating device.

[0007] Optionally, the step of performing an adjustment operation when the current color reaches the target color and the current weight does not reach the target weight includes:

[0008] Increase the speed of the fan;

[0009] Increase the distance between the heating device located at the top and the food;

[0010] Reduce the power of each of the heating devices.

[0011] Optionally, the step of performing an adjustment operation when the current color does not reach the target color and the current weight reaches the target weight includes:

[0012] Turn off the fan;

[0013] Reduce the distance between the top heating element and the food;

[0014] Adjust the heating mode of the heating device to the top heating mode, which means that heating is only achieved through the heating device located at the top.

[0015] Optionally, after cooking is started, the method further includes:

[0016] Obtain the user's selected target cooking method;

[0017] Obtain the initial color and initial weight of the food;

[0018] Determine the target color of the food under the target cooking method based on the initial color of the food;

[0019] The target weight of the food under the target cooking method is determined based on the initial weight of the food.

[0020] Optionally, the method further includes:

[0021] Under the target cooking method, obtain the target rotation speed of the fan and the target power of the heating device corresponding to the food;

[0022] If the current weight does not reach the target weight and the current color does not reach the target color, control the fan to rotate at the target speed and control the heating device to heat at the target power.

[0023] Optionally, the method further includes:

[0024] Obtain the initial size of the food;

[0025] Based on the initial dimensions, adjust the target rotation speed of the fan and the target power of the heating device corresponding to the food under the target cooking method.

[0026] Optionally, the method further includes:

[0027] Obtain historical cooking data;

[0028] Based on the historical cooking data, adjust the target speed of the fan and the target power of the heating device corresponding to the food under the target cooking method.

[0029] Optionally, before starting cooking, the method further includes:

[0030] Determine the initial state of the food;

[0031] If the food is frozen, obtain the defrosting speed of the fan and the defrosting power of the heating device corresponding to the food;

[0032] The fan is controlled to rotate at the defrosting speed and the heating device is controlled to heat at the defrosting power.

[0033] Optionally, the method further includes:

[0034] When the current weight reaches the target weight and the current color reaches the target color, the heating mode of the heating device is adjusted to the heat preservation mode, and the fan is turned off; the heat preservation mode is when the heating device heats at the minimum power to maintain the temperature of the food.

[0035] According to a first aspect of the present invention, a control device for a cooking apparatus is provided, the device comprising:

[0036] The first acquisition module is used to acquire the current color and weight of the food after cooking is started;

[0037] The first adjustment module is used to perform an adjustment operation when the current color reaches the target color and the current weight does not reach the target weight, or when the current color does not reach the target color and the current weight reaches the target weight; the adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking equipment and the food, adjusting the speed of the fan of the cooking equipment, and adjusting the power and / or heating mode of the heating device.

[0038] Optionally, the first adjustment module includes:

[0039] The speed increase submodule is used to increase the speed of the fan;

[0040] A distance-increasing submodule is used to increase the distance between the top heating device and the food;

[0041] A power reduction submodule is used to reduce the power of each of the heating devices.

[0042] Optionally, the first adjustment module includes:

[0043] The fan shutdown submodule is used to shut down the fan;

[0044] A distance reduction submodule is used to reduce the distance between the top heating device and the food.

[0045] The mode adjustment submodule is used to adjust the heating mode of the heating device to a top heating mode, wherein heating is only achieved through the heating device located at the top.

[0046] Optionally, the device further includes:

[0047] The second acquisition module is used to acquire the target cooking method selected by the user.

[0048] The third acquisition module is used to acquire the initial color and initial weight of the food;

[0049] The target color determination module is used to determine the target color of the food under the target cooking method based on the initial color of the food.

[0050] The target weight determination module is used to determine the target weight of the food under the target cooking method based on the initial weight of the food.

[0051] Optionally, the device further includes:

[0052] The fourth acquisition module is used to acquire the target rotational speed of the fan and the target power of the heating device corresponding to the food under the target cooking method;

[0053] The first control module is used to control the fan to rotate at the target speed and control the heating device to heat at the target power when the current weight has not reached the target weight and the current color has not reached the target color.

[0054] Optionally, the device further includes:

[0055] The fifth acquisition module is used to acquire the initial size of the food.

[0056] The second adjustment module is used to adjust the target speed of the fan and the target power of the heating device corresponding to the food under the target cooking method, based on the initial dimensions.

[0057] Optionally, the device further includes:

[0058] The sixth module is used to acquire historical cooking data;

[0059] The third adjustment module is used to adjust the target speed of the fan and the target power of the heating device corresponding to the food under the target cooking mode, based on the historical cooking data.

[0060] Optionally, the device further includes:

[0061] A state determination module is used to determine the initial state of the food.

[0062] The seventh acquisition module is used to acquire, if the food is in a frozen state, the defrosting speed of the fan and the defrosting power of the heating device corresponding to the food;

[0063] The second control module is used to control the fan to rotate according to the defrosting speed and to control the heating device to heat according to the defrosting power.

[0064] Optionally, the device further includes:

[0065] The fourth adjustment module is used to adjust the heating mode of the heating device to the heat preservation mode and turn off the fan when the current weight reaches the target weight and the current color reaches the target color; the heat preservation mode is the heating device heating at the minimum power to maintain the temperature of the food.

[0066] According to a third aspect of the present invention, a cooking apparatus is provided, the cooking apparatus comprising: a processor, a memory, and a computer program stored in the memory and capable of running on the processor, wherein the computer program, when executed by the processor, implements the steps of the control method of the cooking apparatus as described in any of the preceding claims.

[0067] According to a fourth aspect of the present invention, a computer-readable storage medium is provided, on which a computer program is stored, wherein when executed by a processor, the computer program implements the steps of the control method for a cooking apparatus as described in any of the preceding claims.

[0068] The technical solutions provided by the embodiments of the present invention may include the following beneficial effects:

[0069] This invention provides a control method for a cooking device. The method includes: after starting cooking, acquiring the current color and current weight of the food; and performing an adjustment operation when the current color reaches a target color but the current weight does not reach a target weight, or when the current color does not reach the target color but the current weight reaches the target weight. The adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking device and the food, adjusting the speed of the fan of the cooking device, and adjusting the power and / or heating mode of the heating device. This invention uses target color and target weight as the cooking conditions for the food. When the color meets the standard but the weight is insufficient, or the weight meets the standard but the color is insufficient, it is determined that the food does not meet the cooking conditions. Based on the compliance of color and weight, an adjustment operation is performed to optimize the cooking process, ensuring that the food is thoroughly cooked and achieves an ideal taste at the end of cooking, effectively improving the user experience. Attached Figure Description

[0070] Figure 1 This is a flowchart illustrating the steps of a control method for a cooking device provided in an embodiment of the present invention;

[0071] Figure 2 This is a flowchart of the steps of another control method for a cooking device provided in an embodiment of the present invention;

[0072] Figure 3 This is a structural block diagram of a control device for a cooking apparatus provided in an embodiment of the present invention. Detailed Implementation

[0073] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0074] One of the core concepts of this invention is that by monitoring the color and weight changes of food in real time, when the color meets the standard but the weight is insufficient or the weight meets the standard but the color is insufficient, an adjustment operation is performed to optimize the cooking process, ensuring that the food is thoroughly cooked at the end of cooking and achieves the ideal taste, thus effectively improving the user experience.

[0075] Reference Figure 1 The diagram illustrates a flowchart of a control method for a cooking device according to an embodiment of the present invention. The method may specifically include the following steps:

[0076] Step 101: After starting cooking, obtain the current color and weight of the food;

[0077] For example, the cooking device can be a steam oven. A steam oven includes a cooking cavity, a heating system, a sensor system, and a control system. The cooking cavity is used to hold the food to be cooked; the heating element, such as a heating tube, is used to cook the food; the sensor system, composed of various sensors, such as temperature sensors, weight sensors, and a camera, is used to transmit signals to regulate the operation of the heating system. The temperature sensor can be installed at the top of the cooking cavity, near the top heating tube; the weight sensor can be installed on both sides of the cooking cavity; and the camera can be installed above the door. The controller is used to intelligently control the cooking process by acquiring the user-selected cooking mode and the feature values ​​fed back by the sensor system. After cooking begins, the color and weight of the food will change. Color changes reflect the degree of heating on the food surface, such as browning or charring, while weight changes mainly reflect the degree of moisture loss. Combining these two data points allows for a comprehensive judgment of the food's doneness and texture. By continuously collecting these two data points to monitor the cooking process in real time, intelligent and precise control is achieved. Furthermore, data can be collected periodically to save energy. For example, the data acquisition cycle for the camera and weight sensor can be approximately 30 seconds, and the data acquisition cycle for the temperature sensor can be approximately 5 seconds.

[0078] Step 102: If the current color reaches the target color and the current weight does not reach the target weight, or if the current color does not reach the target color and the current weight reaches the target weight, perform an adjustment operation; the adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking equipment and the food, adjusting the speed of the fan of the cooking equipment, and adjusting the power and / or heating mode of the heating device.

[0079] For example, color is an important indicator of the Maillard reaction and caramelization degree on the surface of food. When the color reaches the target, it means that the surface heating is close to ideal. If high-intensity heating continues, it is very easy to cause the surface to burn or harden. On the other hand, if the weight does not reach the target, it usually means that the food has not lost enough moisture, that is, it is not fully cooked or has not achieved the expected tenderness and texture. If the original heating intensity is maintained at this time, it will cause the surface to be too dark and burnt, while the inside of the food is not cooked. By reducing the heating power, the heat input to the food is slowed down, avoiding further over-browning or carbonization of the surface; at the same time, the fan speed is increased, for example, increasing the fan speed to the maximum speed, such as about 1700 r / min. This enhances the efficiency of hot air circulation inside the cavity, allowing heat to penetrate into the food more evenly, promoting the heating and cooking of the central area, without relying on strong surface heat radiation; increasing the distance between the top heating device and the food is to reduce the concentrated effect of direct radiant heat on the top of the food and prevent local overheating. Adjusting the distance between the top heating device and the food can be achieved by raising the grill rack through a transmission device. This adjustment method both preserves the already formed ideal color and promotes internal cooking of the food through enhanced convection.

[0080] For example, when cooking chicken wings, the steam oven's display screen indicates "roasted chicken wings" and "steam-roasted chicken wings," with the textures displayed as "fresh and fragrant" and "caramelized." If the user selects "roasted chicken wings" and "caramelized," then this caramelized roasted chicken wings represent the user's chosen cooking method. The target color for this caramelized roasted chicken wings can be an 8-color value, and the target weight loss can be 18%. The cooking database then calls the corresponding cooking parameters to proceed with the cooking. If the current color reaches an 8-color value and the current weight loss is less than 18%, the fan speed is increased; the distance between the top heating element and the food is increased; and the power of each heating element is decreased. If the current color does not reach an 8-color value and the current weight loss is less than 18%, the fan is turned off; the distance between the top heating element and the food is decreased; and the heating mode of the heating elements is adjusted to top heating mode.

[0081] For example, reaching the target weight indicates that the food's internal moisture loss has met expectations, meaning it's cooked through or nearly done. Continuing to use a fan for forced convection at this point would exacerbate moisture evaporation, causing the food to dry out and become tough, affecting the final quality. Therefore, turning off the fan effectively reduces the continuous blowing of hot air onto the food surface, slowing down the rate of moisture evaporation and protecting internal moisture. Meanwhile, substandard color indicates insufficient surface browning, meaning the appearance hasn't reached the ideal color for taste, affecting appetite and surface texture. To specifically enhance surface heating, the distance between the top heating element and the food needs to be reduced, concentrating heat on the food's surface. Adjusting the distance between the top heating element and the food can be achieved by raising the grill rack via a transmission mechanism driven by a motor at the top of the oven. Switching to top heating mode ensures concentrated energy from above, avoiding interference from bottom or surrounding heating, achieving precise and directional browning control. By focusing on enhancing surface heat while maintaining internal doneness and moisture, both appearance and texture are optimized, improving the intelligence and precision of the cooking process. In addition, the temperature of the top heating element is determined by the food; for example, the baking temperature of meat is higher than that of bread, biscuits, and other pastries, around 200°C.

[0082] This invention provides a control method for a cooking device. The method includes: after starting cooking, acquiring the current color and current weight of the food; and performing an adjustment operation when the current color reaches a target color but the current weight does not reach a target weight, or when the current color does not reach the target color but the current weight reaches the target weight. The adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking device and the food, adjusting the speed of the fan of the cooking device, and adjusting the power and / or heating mode of the heating device. This invention uses target color and target weight as the cooking conditions for the food. When the color meets the standard but the weight is insufficient, or the weight meets the standard but the color is insufficient, it is determined that the food does not meet the cooking conditions. Based on the compliance of color and weight, an adjustment operation is performed to optimize the cooking process, ensuring that the food is thoroughly cooked and achieves an ideal taste at the end of cooking, effectively improving the user experience.

[0083] Reference Figure 2 The diagram illustrates a flowchart of another control method for a cooking device provided by an embodiment of the present invention. The method may specifically include the following steps:

[0084] Step 201: After starting cooking, obtain the current color and weight of the food;

[0085] For example, the cooking device can be a steam oven. A steam oven includes a cooking cavity, a heating system, a sensor system, and a control system. The cooking cavity is used to hold the food to be cooked; the heating element, such as a heating tube, is used to cook the food; the sensor system, composed of various sensors, such as temperature sensors, weight sensors, and a camera, is used to transmit signals to regulate the operation of the heating system. The temperature sensor can be installed at the top of the cooking cavity, near the top heating tube; the weight sensor can be installed on both sides of the cooking cavity; and the camera can be installed above the door. The controller is used to intelligently control the cooking process by acquiring the user-selected cooking mode and the feature values ​​fed back by the sensor system. After cooking begins, the color and weight of the food will change. Color changes reflect the degree of heating on the food surface, such as browning or charring, while weight changes mainly reflect the degree of moisture loss. Combining these two data points allows for a comprehensive judgment of the food's doneness and texture. By continuously collecting these two data points to monitor the cooking process in real time, intelligent and precise control is achieved. Furthermore, data can be collected periodically to save energy. For example, the data acquisition cycle for the camera and weight sensor can be approximately 30 seconds, and the data acquisition cycle for the temperature sensor can be approximately 5 seconds.

[0086] Step 202: If the current color reaches the target color but the current weight does not reach the target weight, increase the rotation speed of the fan, increase the distance between the top heating device and the food, and reduce the power of each heating device.

[0087] For example, color is an important indicator of the Maillard reaction and caramelization degree on the surface of food. When the color reaches the target, it means that the surface heating is close to ideal. If high-intensity heating continues, it is very easy to cause the surface to burn or harden. On the other hand, if the weight does not reach the target, it usually means that the food has not lost enough moisture, that is, it is not fully cooked or has not achieved the expected tenderness and texture. If the original heating intensity is maintained at this time, it will cause the surface to be too dark and burnt, while the inside of the food is not cooked. By reducing the heating power, the heat input to the food is slowed down, avoiding further over-browning or carbonization of the surface; at the same time, the fan speed is increased, for example, increasing the fan speed to the maximum speed, such as about 1700 r / min. This enhances the efficiency of hot air circulation inside the cavity, allowing heat to penetrate into the food more evenly, promoting the heating and cooking of the central area, without relying on strong surface heat radiation; increasing the distance between the top heating device and the food is to reduce the concentrated effect of direct radiant heat on the top of the food and prevent local overheating. Adjusting the distance between the top heating device and the food can be achieved by raising the grill rack through a transmission device. This adjustment method both preserves the already formed ideal color and promotes internal cooking of the food through enhanced convection.

[0088] Step 203: If the current color does not reach the target color and the current weight reaches the target weight, turn off the fan, reduce the distance between the top heating device and the food, and adjust the heating mode of the heating device to the top heating mode, which means heating is done only by the top heating device.

[0089] For example, reaching the target weight indicates that the food's internal moisture loss has met expectations, meaning it's cooked through or nearly done. Continuing to use a fan for forced convection at this point would exacerbate moisture evaporation, causing the food to dry out and become tough, affecting the final quality. Therefore, turning off the fan effectively reduces the continuous blowing of hot air onto the food surface, slowing down the rate of moisture evaporation and protecting internal moisture. Meanwhile, substandard color indicates insufficient surface browning, meaning the appearance hasn't reached the ideal color for taste, affecting appetite and surface texture. To specifically enhance surface heating, the distance between the top heating element and the food needs to be reduced, concentrating heat on the food's surface. Adjusting the distance between the top heating element and the food can be achieved by raising the grill rack via a transmission mechanism driven by a motor at the top of the oven. Switching to top heating mode ensures concentrated energy from above, avoiding interference from bottom or surrounding heating, achieving precise and directional browning control. By focusing on enhancing surface heat while maintaining internal doneness and moisture, both appearance and texture are optimized, improving the intelligence and precision of the cooking process. In addition, the temperature of the top heating element is determined by the food; for example, the baking temperature of meat is higher than that of bread, biscuits, and other pastries, around 200°C.

[0090] In one embodiment, after cooking is started, the method further includes: obtaining the target cooking method selected by the user; obtaining the initial color and initial weight of the food; determining the target color of the food under the target cooking method based on the initial color of the food; and determining the target weight of the food under the target cooking method based on the initial weight of the food.

[0091] For example, the target cooking method can be a specific cooking mode selected by the user and desired to be achieved by the steam oven. The target cooking method determines the final ideal taste and appearance standards, with different cooking methods corresponding to different degrees of doneness and color requirements. By acquiring the initial color, the original state of the ingredients can be determined, such as the color of raw meat, the degree of marinating, or the pretreatment status. Combined with the database model of the target cooking method, the ideal surface color (such as golden yellow, brown, etc.) that the ingredients should achieve in this mode can be calculated as the endpoint target for color control. Similarly, the initial weight reflects the actual quantity of the ingredients, and different weights require different heat conduction times, moisture loss rates, and doneness standards under the same cooking method. Based on this, the system uses an algorithm model to predict the target weight that should be achieved when the ideal doneness is reached, for real-time monitoring of the internal doneness progress. The acquisition and analysis of this series of initialization parameters makes the cooking process no longer a mechanical execution of fixed time and temperature, but a dynamic feedback control based on the actual state of the ingredients, ensuring that the final product achieves both an aesthetically pleasing appearance and just the right internal doneness and taste, thereby significantly improving the cooking success rate and user experience.

[0092] For example, when cooking chicken wings, the steam oven's display screen indicates whether the chicken wings are roasted or steam-roasted, and the texture is displayed as fresh and savory or caramelized. If the user selects roasted chicken wings and the texture is caramelized, then the caramelized roasted chicken wings are the user's selected target cooking method. The target color for the caramelized roasted chicken wings can be 8 color values, and the target weight can be a loss of 18%. The cooking database then calls the corresponding cooking parameters to perform the cooking.

[0093] In one embodiment, the method further includes: obtaining the target rotational speed of the fan and the target power of the heating device corresponding to the food under the target cooking mode; and controlling the fan to rotate at the target rotational speed and controlling the heating device to heat at the target power when the current weight has not reached the target weight and the current color has not reached the target color.

[0094] For example, the target speed and target power are optimal parameter combinations preset based on a large amount of cooking data and physical models: the target speed of the fan determines the intensity of hot air circulation within the cavity; a suitable airflow can accelerate heat transfer efficiency, ensuring even heating of the food surface, avoiding localized overheating, and promoting appropriate moisture evaporation; the target power of the heating device determines the overall heat input intensity, directly affecting the heating rate and heat penetration capability. When both color and weight do not meet the standards, it indicates that the food is still in the main heating stage, requiring continuous heating to increase internal temperature and reduce moisture, as well as Maillard reaction on the surface to form the ideal color. Operating with preset target parameters at this time ensures heating efficiency while maintaining uniform heat distribution, preventing burnt exteriors and undercooked interiors or insufficient heating. It automatically matches the optimal hot air and heating configuration according to different ingredients and cooking methods, ensuring stable and repeatable high-quality cooking results under standard operating conditions, laying the foundation for subsequent dynamic adjustments based on real-time feedback.

[0095] In one embodiment, the method further includes: obtaining the initial size of the food; and adjusting the target rotation speed of the fan and the target power of the heating device corresponding to the food under the target cooking mode, based on the initial size.

[0096] For example, the size of food directly affects the heat conduction path, the ratio of heated area to volume, and the internal heating rate. For instance, a thick-cut steak and a thin-cut steak require drastically different hot air intensity and heating power under the same cooking method: thicker ingredients require stronger heat penetration, but the surface should not caramelize too quickly; while thinner ingredients need to brown faster, but have a smaller overall heat capacity and are prone to overheating. Setting a fixed fan speed and power solely based on the preset target cooking method cannot adapt to the actual differences in ingredients, easily leading to inaccurate control. Therefore, after obtaining the initial size, the preset target fan speed and power can be compensated and corrected based on this physical parameter: for large or thick ingredients, the fan speed can be appropriately reduced to decrease surface drying, while the heating power can be moderately increased or the heating time extended to ensure sufficient heat penetration; for small and thin ingredients, the fan speed can be increased to accelerate uniform browning, while the power can be reduced to prevent excessive moisture loss. Furthermore, size information also helps optimize the heat field distribution, such as adjusting the distance or power ratio of the top heating element to achieve more precise spatial heat matching. This size-sensing and parameter-adaptive mechanism not only improves the success rate of cooking and the consistency of dishes, but also enhances users' trust in smart cooking equipment and their user experience. It is an important technological link in realizing truly intelligent and humanized kitchen appliances.

[0097] In one embodiment, the method further includes: acquiring historical cooking data; and adjusting the target rotation speed of the fan and the target power of the heating device corresponding to the food under the target cooking mode based on the historical cooking data.

[0098] For example, historical cooking data can include temperature curves, fan speed settings, heating time, and color and weight trends when the user has previously used the same or similar ingredients, weights, and cooking methods. This data forms the basis for continuously optimizing control strategies. By analyzing historical data, it is possible to identify deficiencies in preset parameters under specific conditions, such as the problem of certain baked goods browning too quickly at high fan speeds. Based on this, the fan speed can be fine-tuned during the next cooking session, the initial heating power reduced, or the timing of heating mode switching optimized to make the heat input more aligned with actual needs. This adjustment not only considers the initial weight and color of the ingredients but also incorporates dynamic usage feedback, allowing the control model to gradually evolve from a general standard to user-customized. For example, if historical data shows that the user prefers a tender texture, the power can be reduced in advance before the weight fully reaches the standard target to retain more moisture. Furthermore, machine learning algorithms can perform pattern recognition on multi-dimensional data to predict the optimal parameter combination, which not only enhances the consistency and quality stability of cooking results but also greatly reduces the user's trial-and-error costs, reflecting the core value of smart home appliances in continuously evolving and adapting to individual habits over long-term use.

[0099] In one embodiment, before starting cooking, the method further includes: determining the initial state of the food; if the food is frozen, obtaining the defrosting speed of the fan and the defrosting power of the heating device corresponding to the food; controlling the fan to rotate according to the defrosting speed and controlling the heating device to heat according to the defrosting power.

[0100] For example, frozen food contains a large number of ice crystals and its temperature is usually around -18°C. If it is directly subjected to high-temperature baking or steaming, the surface will heat up quickly and even char, while the center remains frozen. This not only affects the taste but may also lead to food safety hazards due to uneven heating. Therefore, controlled thawing is necessary first. By recognizing that the food is frozen, the system automatically switches to a dedicated thawing mode. In this mode, the fan operates at a low but continuous thawing speed to promote air circulation within the cavity, ensuring even exchange of hot and cold air, preventing localized overheating, and avoiding slow thawing caused by stagnant air. The heating device uses a thawing power far lower than the cooking power for gentle heating, typically using low-intensity radiation or convection to slowly raise the overall temperature of the food, allowing it to smoothly pass through the maximum ice crystal formation zone within minutes to tens of minutes. This minimizes cell rupture and juice loss, maintaining the tender texture of the ingredients. This process differs from room temperature thawing or microwave thawing and has the advantages of a clean environment, a controllable process, and no premature initiation of the cooking reaction. It can also match different defrosting parameter combinations according to food type (such as meat, seafood, and pasta), achieving intelligent adaptation. This pre-defrosting control strategy effectively improves the automation level of the whole machine's cooking and the consistency of finished product quality. It is a key link to achieve unattended operation from freezing to maturation, significantly enhancing user convenience and user experience.

[0101] For example, a user places 600 grams of frozen chicken wings on the middle rack of a steam oven. The camera identifies the food as chicken wings, the temperature sensor confirms they are frozen, and the weight sensor measures the initial weight as 600 grams. Based on this, the system automatically initiates an intelligent defrosting program, retrieving the preset defrosting speed of the fan and the defrosting power of the heating element for the chicken wings. It controls the fan to operate at low speed and the heating element to run at low power, achieving gentle and even convection defrosting and preventing the outer layer from overheating while the inside remains frozen. During the defrosting process, the system continuously monitors weight changes. When the weight sensor detects a moisture loss of 50 grams (i.e., the weight drops to 550 grams), the system determines that the chicken wings are no longer frozen, the internal ice crystals have fully melted, and defrosting is complete.

[0102] In one embodiment, the method further includes: when the current weight reaches the target weight and the current color reaches the target color, adjusting the heating mode of the heating device to a heat preservation mode and turning off the fan; the heat preservation mode is the heating device heating at the minimum power to maintain the temperature of the food.

[0103] For example, when both weight and color parameters meet the standards, it indicates that the food has reached the preset level of doneness and appearance, meaning the core cooking objective has been achieved. If heating continues at the current cooking power or the fan is kept running at this point, it can easily lead to further moisture loss, surface drying, a tough texture, or even charring or excessive browning, severely impacting the eating experience. Therefore, the cooking equipment needs to automatically switch to a keep-warm mode. In this mode, the heating element operates at the minimum power required to maintain the food temperature (e.g., intermittent low-power heating), solely to compensate for heat loss from the cavity, keeping the food stable within a suitable eating temperature range (e.g., 60℃-70℃). This prevents excessive cooling and avoids reheating. Simultaneously, turning off the fan eliminates the continuous blowing of hot air onto the food surface, reducing evaporation and keeping the surface moist and the internal juices locked in, which is especially important for easily dehydrated ingredients such as roasted meats and pastries. Furthermore, the keep-warm mode enhances user convenience, allowing users to delay eating after cooking without worrying about the food getting cold or overcooked, making it particularly suitable for scenarios where multiple dishes are prepared consecutively or where meal times are uncertain. By combining color and weight as switching criteria, the judgment is more accurate and reliable, avoiding misjudgments caused by relying solely on time or temperature. It truly realizes intelligent cooking logic based on state, significantly improving the consistency, safety, and user experience of cooking results.

[0104] This invention provides a control method for a cooking device. The method includes: after starting cooking, acquiring the current color and current weight of the food; and performing an adjustment operation when the current color reaches a target color but the current weight does not reach a target weight, or when the current color does not reach the target color but the current weight reaches the target weight. The adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking device and the food, adjusting the speed of the fan of the cooking device, and adjusting the power and / or heating mode of the heating device. This invention uses target color and target weight as the cooking conditions for the food. When the color meets the standard but the weight is insufficient, or the weight meets the standard but the color is insufficient, it is determined that the food does not meet the cooking conditions. Based on the compliance of color and weight, an adjustment operation is performed to optimize the cooking process, ensuring that the food is thoroughly cooked and achieves an ideal taste at the end of cooking, effectively improving the user experience.

[0105] It should be noted that, for the sake of simplicity, the method embodiments are all described as a series of actions. However, those skilled in the art should understand that the embodiments of the present invention are not limited to the described order of actions, because according to the embodiments of the present invention, some steps can be performed in other orders or simultaneously. Furthermore, those skilled in the art should also understand that the embodiments described in the specification are preferred embodiments, and the actions involved are not necessarily essential to the embodiments of the present invention.

[0106] Reference Figure 3The diagram shows a structural block diagram of a control device for a cooking apparatus according to an embodiment of the present invention, which may specifically include the following modules:

[0107] The first acquisition module 301 is used to acquire the current color and current weight of the food after cooking is started;

[0108] The first adjustment module 302 is used to perform an adjustment operation when the current color reaches the target color and the current weight does not reach the target weight, or when the current color does not reach the target color and the current weight reaches the target weight; the adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking equipment and the food, adjusting the speed of the fan of the cooking equipment, and adjusting the power and / or heating mode of the heating device.

[0109] In one embodiment, the first adjustment module includes:

[0110] The speed increase submodule is used to increase the speed of the fan;

[0111] A distance-increasing submodule is used to increase the distance between the top heating device and the food;

[0112] A power reduction submodule is used to reduce the power of each of the heating devices.

[0113] In one embodiment, the first adjustment module includes:

[0114] The fan shutdown submodule is used to shut down the fan;

[0115] A distance reduction submodule is used to reduce the distance between the top heating device and the food.

[0116] The mode adjustment submodule is used to adjust the heating mode of the heating device to a top heating mode, wherein heating is only achieved through the heating device located at the top.

[0117] In one embodiment, the device further includes:

[0118] The second acquisition module is used to acquire the target cooking method selected by the user.

[0119] The third acquisition module is used to acquire the initial color and initial weight of the food;

[0120] The target color determination module is used to determine the target color of the food under the target cooking method based on the initial color of the food.

[0121] The target weight determination module is used to determine the target weight of the food under the target cooking method based on the initial weight of the food.

[0122] In one embodiment, the device further includes:

[0123] The fourth acquisition module is used to acquire the target rotational speed of the fan and the target power of the heating device corresponding to the food under the target cooking method;

[0124] The first control module is used to control the fan to rotate at the target speed and control the heating device to heat at the target power when the current weight has not reached the target weight and the current color has not reached the target color.

[0125] In one embodiment, the device further includes:

[0126] The fifth acquisition module is used to acquire the initial size of the food.

[0127] The second adjustment module is used to adjust the target speed of the fan and the target power of the heating device corresponding to the food under the target cooking method, based on the initial dimensions.

[0128] In one embodiment, the device further includes:

[0129] The sixth module is used to acquire historical cooking data;

[0130] The third adjustment module is used to adjust the target speed of the fan and the target power of the heating device corresponding to the food under the target cooking mode, based on the historical cooking data.

[0131] In one embodiment, prior to initiating cooking, the device further includes:

[0132] A state determination module is used to determine the initial state of the food.

[0133] The seventh acquisition module is used to acquire, if the food is in a frozen state, the defrosting speed of the fan and the defrosting power of the heating device corresponding to the food;

[0134] The second control module is used to control the fan to rotate according to the defrosting speed and to control the heating device to heat according to the defrosting power.

[0135] In one embodiment, the device further includes:

[0136] The fourth adjustment module is used to adjust the heating mode of the heating device to the heat preservation mode and turn off the fan when the current weight reaches the target weight and the current color reaches the target color; the heat preservation mode is the heating device heating at the minimum power to maintain the temperature of the food.

[0137] This invention provides a control device for a cooking apparatus, comprising: a first acquisition module for acquiring the current color and current weight of food after cooking is started; and a first adjustment module for performing an adjustment operation when the current color reaches a target color but the current weight does not reach a target weight, or when the current color does not reach the target color but the current weight reaches the target weight. The adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking apparatus and the food, adjusting the rotation speed of the fan of the cooking apparatus, and adjusting the power and / or heating mode of the heating device. This invention uses target color and target weight as the conditions for food to reach maturity. When the color meets the standard but the weight is insufficient, or the weight meets the standard but the color is insufficient, it is determined that the food does not meet the maturity conditions. Adjustment operations are performed based on the color and weight compliance status to optimize the cooking process, ensuring that the food is thoroughly cooked and achieves an ideal taste at the end of cooking, effectively improving the user experience.

[0138] As the device embodiment is basically similar to the method embodiment, the description is relatively simple, and relevant parts can be found in the description of the method embodiment.

[0139] This invention also provides a cooking device, comprising:

[0140] It includes a processor, a memory, and a computer program stored in the memory and capable of running on the processor. When the computer program is executed by the processor, it implements the various processes of the control method embodiment of the cooking device described above and can achieve the same technical effect. To avoid repetition, it will not be described again here.

[0141] This invention also provides a computer-readable storage medium storing a computer program. When the computer program is executed by a processor, it implements the various processes of the control method embodiment of the cooking device described above and achieves the same technical effect. To avoid repetition, it will not be described again here.

[0142] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0143] Those skilled in the art will understand that embodiments of the present invention can be provided as methods, apparatus, or computer program products. Therefore, embodiments of the present invention can take the form of entirely hardware embodiments, entirely software embodiments, or embodiments combining software and hardware aspects. Furthermore, embodiments of the present invention can take the form of computer program products implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0144] This invention is described with reference to flowchart illustrations and / or block diagrams of methods, terminal devices (systems), and computer program products according to embodiments of the invention. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing terminal device to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing terminal device, generate instructions for implementing the flowchart illustrations and / or block diagrams. Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0145] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing terminal device to operate in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0146] These computer program instructions can also be loaded onto a computer or other programmable data processing terminal equipment, causing a series of operational steps to be performed on the computer or other programmable terminal equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable terminal equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0147] Although preferred embodiments of the present invention have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments as well as all changes and modifications falling within the scope of the embodiments of the present invention.

[0148] Finally, it should be noted that in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or terminal device that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or terminal device. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or terminal device that includes said element.

[0149] The control method and control device for a cooking device provided by the present invention have been described in detail above. Specific examples have been used to illustrate the principle and implementation of the present invention. The description of the above embodiments is only for the purpose of helping to understand the method and core idea of ​​the present invention. At the same time, for those skilled in the art, there will be changes in the specific implementation and application scope based on the idea of ​​the present invention. Therefore, the content of this specification should not be construed as a limitation of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that, The method includes: After cooking begins, obtain the current color and weight of the food. If the current color reaches the target color but the current weight does not reach the target weight, or if the current color does not reach the target color but the current weight reaches the target weight, an adjustment operation is performed; the adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking equipment and the food, adjusting the speed of the fan of the cooking equipment, and adjusting the power and / or heating mode of the heating device.

2. The control method for the cooking equipment according to claim 1, characterized in that, The step of performing an adjustment operation when the current color reaches the target color but the current weight does not reach the target weight includes: Increase the speed of the fan; Increase the distance between the heating device located at the top and the food; Reduce the power of each of the heating devices.

3. The control method for the cooking equipment according to claim 1, characterized in that, When the current color does not reach the target color but the current weight reaches the target weight, the adjustment operation is performed, including: Turn off the fan; Reduce the distance between the top heating element and the food; Adjust the heating mode of the heating device to the top heating mode, which means that heating is only achieved through the heating device located at the top.

4. The control method for the cooking equipment according to claim 1, characterized in that, After cooking is started, the method further includes: Obtain the user's selected target cooking method; Obtain the initial color and initial weight of the food; Determine the target color of the food under the target cooking method based on the initial color of the food; The target weight of the food under the target cooking method is determined based on the initial weight of the food.

5. The control method for the cooking equipment according to claim 4, characterized in that, The method further includes: Under the target cooking method, obtain the target rotation speed of the fan and the target power of the heating device corresponding to the food; If the current weight does not reach the target weight and the current color does not reach the target color, control the fan to rotate at the target speed and control the heating device to heat at the target power.

6. The control method for the cooking equipment according to claim 5, characterized in that, The method further includes: Obtain the initial size of the food; Based on the initial dimensions, adjust the target rotation speed of the fan and the target power of the heating device corresponding to the food under the target cooking method.

7. The control method for the cooking equipment according to claim 5, characterized in that, The method further includes: Obtain historical cooking data; Based on the historical cooking data, adjust the target speed of the fan and the target power of the heating device corresponding to the food under the target cooking method.

8. The control method for the cooking equipment according to claim 4, characterized in that, Before starting cooking, the method further includes: Determine the initial state of the food; If the food is frozen, obtain the defrosting speed of the fan and the defrosting power of the heating device corresponding to the food; The fan is controlled to rotate at the defrosting speed and the heating device is controlled to heat at the defrosting power.

9. The control method for the cooking equipment according to claim 1, characterized in that, The method further includes: When the current weight reaches the target weight and the current color reaches the target color, the heating mode of the heating device is adjusted to the heat preservation mode, and the fan is turned off; the heat preservation mode is when the heating device heats at the minimum power to maintain the temperature of the food.

10. A control device for a cooking apparatus, characterized in that, The device includes: The first acquisition module is used to acquire the current color and weight of the food after cooking is started; The first adjustment module is used to perform an adjustment operation when the current color reaches the target color and the current weight does not reach the target weight, or when the current color does not reach the target color and the current weight reaches the target weight; the adjustment operation includes at least one of the following: adjusting the distance between the heating device of the cooking equipment and the food, adjusting the speed of the fan of the cooking equipment, and adjusting the power and / or heating mode of the heating device.

11. A cooking appliance, characterized in that, include: A processor, a memory, and a computer program stored in the memory and capable of running on the processor, wherein the computer program, when executed by the processor, implements the steps of the control method for the cooking apparatus as claimed in any one of claims 1-9.

12. A computer-readable storage medium, characterized in that, A computer program is stored on the computer-readable storage medium, which, when executed by a processor, implements the steps of the control method for the cooking apparatus as described in any one of claims 1-9.

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