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

Abstract

The embodiment of the invention provides a control method and device of cooking equipment, the cooking equipment and a storage medium. The cooking equipment comprises a heating cavity, heating devices arranged at the top and the bottom of the heating cavity correspondingly, and a lifting mechanism connected with the heating devices. The method comprises the following steps: acquiring a set cooking temperature and an initial distance between a heating device and a cooking food material; according to the cooking temperature and the initial distance, first heat generated when the heating device radiates to the cooking food materials and makes the cooking food materials reach a mature state is determined; obtaining second heat required to be absorbed when the cooking food material reaches a mature state; determining whether the first heat is matched with the second heat; if the first heat quantity is not matched with the second heat quantity, controlling a lifting mechanism to drive a heating device to be close to or far away from the cooking food materials, so that the first heat quantity is matched with the second heat quantity. By adjusting the distance between the heating device and the cooked food materials, local overheating or insufficient heating is avoided, and the food materials are heated more uniformly.

Description

TECHNICAL FIELD

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

[0002] In recent years, cooking equipment such as steam ovens has become a necessary kitchen cooking product for more and more families due to its convenience and practicality. For most families, the function of the steam oven can meet the daily cooking needs of users. Whether it is steamed buns, bread, or biscuits, cakes, etc. can be cooked by cooking products such as steam oven and electric steamer. Under the condition of limited kitchen space, the steam oven that can both bake and steam fully meets people's demand for food cooking.

[0003] However, with the development of the kitchen electrical industry, the functions of cooking equipment such as steam ovens are becoming more and more diversified. In traditional cooking equipment, the distance between the heating pipe and the food is fixed. The fixed position of the heating pipe may cause uneven heating due to different shapes, sizes or placement positions of the food, affecting the cooking effect. SUMMARY

[0004] In view of the above problems, the present application is proposed to provide a cooking equipment control method, a cooking equipment control device, a cooking equipment and a computer readable storage medium which overcome the above problems or at least partially solve the above problems.

[0005] To solve the above problems, the first aspect of the present application embodiment provides a cooking equipment control method, the cooking equipment comprising a heating cavity, a heating device arranged at the top and bottom of the heating cavity respectively, and a lifting mechanism connected with the heating device; the method comprises:

[0006] obtaining a set cooking temperature and an initial distance of the heating device relative to the cooking food;

[0007] determining a first heat generated by the heating device radiating to the cooking food and making the cooking food reach a mature state according to the cooking temperature and the initial distance;

[0008] obtaining a second heat required to be absorbed by the cooking food to reach a mature state;

[0009] determining whether the first heat and the second heat match;

[0010] If the first heat and the second heat do not match, the lifting mechanism is controlled to drive the heating device to approach or move away from the cooking food, so that the first heat and the second heat match.

[0011] Optionally, the determining the first heat generated by the heat generating device to the cooking food and to make the cooking food reach a mature state according to the cooking temperature and the initial distance comprises:

[0012] acquiring a heated area of the cooking food, a target heating time, a heat absorption rate of the cooking food, and a heating parameter of the heat generating device;

[0013] determining the first heat generated by the heat generating device to the cooking food and to make the cooking food reach a mature state according to the cooking temperature, the heated area, the target heating time, the initial distance, the heat absorption rate, and the heating parameter.

[0014] Optionally, a top of the heating cavity of the cooking device is provided with an image detection device; and the acquiring the heated area of the cooking food comprises:

[0015] acquiring an image of the cooking food by the image detection device;

[0016] determining the heated area of the cooking food according to the acquired image of the cooking food.

[0017] Optionally, the acquiring the second heat absorbed by the cooking food to reach a mature state comprises:

[0018] acquiring a mass of the cooking food, an initial temperature of the cooking food, a target temperature of the cooking food to reach a mature state, and a specific heat capacity of the cooking food;

[0019] determining the second heat absorbed by the cooking food to reach a mature state according to the mass, the initial temperature, the target temperature, and the specific heat capacity.

[0020] Optionally, the determining whether the first heat and the second heat match comprises:

[0021] determining whether the first heat is equal to a product of the second heat and a correction coefficient;

[0022] if the first heat is equal to the product of the second heat and the correction coefficient, determining that the first heat and the second heat match;

[0023] if the first heat is not equal to the product of the second heat and the correction coefficient, determining that the first heat and the second heat do not match.

[0024] Optionally, if the first heat and the second heat do not match, the controlling the lifting mechanism to drive the heat generating device to approach or move away from the cooking food comprises:

[0025] if the first heat is greater than the product of the second heat and the correction factor, then controlling the lifting mechanism to drive the heat generating device away from the cooking food material;

[0026] if the first heat is less than the product of the second heat and the correction factor, then controlling the lifting mechanism to drive the heat generating device close to the cooking food material.

[0027] Optionally, the lifting mechanism comprises a driving motor, a gear and a rotating belt; the driving motor is connected with the rotating belt through the gear; the rotating belt is connected with the heat generating device; the controlling the lifting mechanism to drive the heat generating device close to or away from the cooking food material comprises:

[0028] controlling the driving motor to operate to drive the gear and the rotating belt to rotate, so as to control the heat generating device to lift, so that the heat generating device is close to or away from the cooking food material.

[0029] Optionally, the obtaining the target heating time comprises:

[0030] obtaining an initial heating time;

[0031] if the initial heating time is within a preset time threshold range, then determining the initial heating time as the target heating time;

[0032] if the initial heating time is not within the preset time threshold range, then adjusting the initial heating time so that the adjusted heating time is within the preset time threshold range, and determining the adjusted heating time as the target heating time.

[0033] According to a second aspect of the embodiment of the present application, a control device of a cooking equipment is provided, the cooking equipment comprising a heating cavity, a heat generating device arranged at the top and bottom of the heating cavity respectively, and a lifting mechanism connected with the heat generating device; the device comprises:

[0034] a cooking parameter obtaining module, configured to obtain a set cooking temperature and an initial distance of the heat generating device relative to the cooking food material;

[0035] a radiation heat determining module, configured to determine a first heat generated by the heat generating device radiated to the cooking food material and making the cooking food material reach a mature state according to the cooking temperature and the initial distance;

[0036] an absorption heat obtaining module, configured to obtain a second heat required to be absorbed by the cooking food material to reach the mature state;

[0037] a heat matching determining module, configured to determine whether the first heat and the second heat match;

[0038] The lifting mechanism control module is configured to control the lifting mechanism to drive the heat device to move closer to or farther away from the cooking material if the first heat and the second heat do not match, so as to match the first heat and the second heat.

[0039] Optionally, the radiation heat determination module comprises:

[0040] The heating parameter acquisition submodule is configured to acquire a heating area of the cooking material, a target heating time, a heat absorption rate of the cooking material, and a heating parameter of the heat device.

[0041] The first heat determination submodule is configured to determine a first heat generated by the heat device and radiated to the cooking material and used to make the cooking material reach a mature state according to the cooking temperature, the heating area, the target heating time, the initial distance, the heat absorption rate, and the heating parameter.

[0042] Optionally, the top of the heating cavity of the cooking device is provided with an image detection device; and the heating parameter acquisition submodule comprises:

[0043] The image acquisition unit is configured to acquire an image of the cooking material by using the image detection device.

[0044] The area determination unit is configured to determine the heating area of the cooking material according to the acquired image of the cooking material.

[0045] Optionally, the absorbed heat acquisition module comprises:

[0046] The heat parameter acquisition submodule is configured to acquire a mass of the cooking material, an initial temperature of the cooking material, a target temperature at which the cooking material reaches maturity, and a specific heat capacity of the cooking material.

[0047] The second heat determination submodule is configured to determine a second heat required to be absorbed by the cooking material to reach the mature state according to the mass, the initial temperature, the target temperature, and the specific heat capacity.

[0048] Optionally, the heat matching determination module comprises:

[0049] The heat judgment submodule is configured to judge whether the first heat is equal to a product of the second heat and a correction coefficient; if the first heat is equal to the product of the second heat and the correction coefficient, it is determined that the first heat and the second heat match; if the first heat is not equal to the product of the second heat and the correction coefficient, it is determined that the first heat and the second heat do not match.

[0050] Optionally, the lifting mechanism control module comprises:

[0051] The heating device lifting sub-module is configured to control the lifting mechanism to drive the heating device to move away from the cooking food material if the first heat is greater than the product of the second heat and the correction factor, and control the lifting mechanism to drive the heating device to move close to the cooking food material if the first heat is less than the product of the second heat and the correction factor.

[0052] Optionally, the lifting mechanism comprises a driving motor, a gear and a rotating belt, the driving motor is connected with the rotating belt through the gear, the rotating belt is connected with the heating device, and the lifting mechanism control module comprises:

[0053] The lifting mechanism driving sub-module is configured to control the driving motor to operate, drive the gear and the rotating belt to rotate, and control the heating device to lift to move close to or away from the cooking food material.

[0054] Optionally, the heating parameter acquisition sub-module comprises:

[0055] An initial time acquisition unit is configured to acquire an initial heating time.

[0056] A target time determination unit is configured to determine the initial heating time as a target heating time if the initial heating time is within a preset time threshold range, and adjust the initial heating time to be within the preset time threshold range if the initial heating time is not within the preset time threshold range, and determine the adjusted heating time as the target heating time.

[0057] According to a third aspect of the embodiments of the present application, a cooking device is provided, which comprises a processor, a memory, and a computer program stored in the memory and capable of running on the processor, and when the computer program is executed by the processor, the steps of the control method of the cooking device according to any one of the above aspects are implemented.

[0058] According to a fourth aspect of the embodiments of the present application, a computer readable storage medium is provided, which stores a computer program, and when the computer program is executed by a processor, the steps of the control method of the cooking device according to any one of the above aspects are implemented.

[0059] The technical solutions provided by the embodiments of the present application can have the following beneficial effects:

[0060] The embodiment of the present application provides a cooking equipment control method, device, cooking equipment and storage medium, the cooking equipment comprises a heating cavity, heating devices arranged at the top and bottom of the heating cavity respectively, and a lifting mechanism connected with the heating devices; the method comprises the following steps: obtaining a set cooking temperature and an initial distance of the heating device relative to cooking food; determining a first heat generated by the heating device radiated to the cooking food and making the cooking food reach a mature state according to the cooking temperature and the initial distance; obtaining a second heat required to be absorbed by the cooking food to reach the mature state; determining whether the first heat and the second heat match; if the first heat and the second heat do not match, controlling the lifting mechanism to drive the heating device to approach or move away from the cooking food, so that the first heat and the second heat match. By adjusting the distance between the heating device and the cooking food according to the first heat generated by the heating device radiated to the cooking food and making the cooking food reach the mature state and the second heat required to be absorbed by the cooking food to reach the mature state, local overheating or insufficient heating is avoided, and the food is heated more uniformly. The radiation heat and the absorption heat are dynamically matched according to the heat absorption characteristics of different food, the heating distance is automatically optimized to reduce manual operation, and the cooking effect is improved. BRIEF DESCRIPTION OF DRAWINGS

[0061] Figure 1 It is a step flow chart of a cooking equipment control method provided by the embodiment of the present application;

[0062] Figure 2 It is a cooking equipment structure schematic view of a cooking equipment control method provided by the embodiment of the present application;

[0063] Figure 3 It is an image detection device schematic view of a cooking equipment control method provided by the embodiment of the present application;

[0064] Figure 4 It is a lifting mechanism structure schematic view of a cooking equipment control method provided by the embodiment of the present application;

[0065] Figure 5 It is a logic block diagram of a cooking equipment control method provided by the embodiment of the present application;

[0066] Figure 6 It is a structure block diagram of a cooking equipment control device provided by the embodiment of the present application.

[0067] Explanation of reference signs:

[0068] The cooking equipment 20, the heating cavity 201, the heating device 202, the image detection device 203, the lifting mechanism 204, the gear 2041 and the rotating belt 2042. DETAILED DESCRIPTION

[0069] In order to make the above objectives, characteristics and advantages of the present application more apparent, further specific embodiments will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0070] In the conventional cooking equipment, the distance between the heating tube and the food material is fixed, and the fixed position of the heating tube may cause uneven heating due to different shapes, sizes or positions of the food material, affecting the cooking effect.

[0071] One of the core ideas of the embodiments of the present application is to adjust the distance between the heating device and the cooking food material according to the first heat generated by the heating device radiating to the cooking food material and reaching the mature state of the cooking food material and the second heat required to be absorbed by the cooking food material to reach the mature state, so as to avoid local overheating or insufficient heating, and make the food material more evenly heated.

[0072] Referring to Figure 1 , a step flow chart of a control method of a cooking equipment provided by the embodiments of the present application is shown, the cooking equipment comprising a heating chamber, heating devices respectively arranged at the top and bottom of the heating chamber, and a lifting mechanism connected with the heating devices; the method can specifically comprise the following steps:

[0073] Step 101, obtaining a set cooking temperature and an initial distance of the heating device relative to the cooking food material;

[0074] In this embodiment, the cooking equipment is taken as an example of a baking function steam oven, and the principle of the present application is described exemplarily, however, this description is only exemplary, the scope of the present application is not limited thereto, and the principle of the present application can also be applied to other cooking equipment with baking function.

[0075] The heating chamber refers to a closed or semi-closed space in the cooking equipment for containing food and directly heating, which is the core working area of the oven, steam oven, microwave oven and other equipment.

[0076] The heating device is a core component in the cooking equipment for generating heat energy, which is converted from electric energy, gas or other energy into heat and directly acts on the food.

[0077] The lifting mechanism comprises a driving motor, a gear and a rotating belt, the lifting mechanism drives the gear to work through the driving motor, the two gears are mutually engaged, so the rotating directions are necessarily opposite, when the upper gear rotates counterclockwise, the upper rotating belt moves clockwise to realize the upward movement of the top heating device, and the lower rotating belt moves counterclockwise to realize the downward movement of the bottom heating device.

[0078] The cooking device has a steaming and baking function. When a user selects a steaming mode, the user can select a cooking steam amount according to a cooking food category. For food with a short cooking time and easy ripening, a low steam mode can be selected to reduce the generation of condensed water. In addition, there are medium and high steam modes, which can be suitable for food with relatively easy ripening and relatively difficult ripening, respectively, to shorten the cooking time, retain the nutrition and taste of the food, and determine the steam amount of the low, medium and high modes by the vaporization rate R of water vapor.

[0079] The recommended steam mode for different food materials is displayed on the control panel, that is, the user is recommended to use the low steam mode in the fermentation and thawing auxiliary cooking scene, and the user is recommended to use the high steam mode in the steamed bun cooking scene, which can be selected by the user.

[0080] When the user selects the baking mode, the user first selects the recommended temperature T (℃) of the food category to be cooked, selects the cooking time t (min) according to the user's own needs, and selects the recommended temperature to obtain the cooking temperature of the food to be cooked.

[0081] The initial distance of the heating device relative to the cooking food is the vertical distance between the heating device and the cooking food at the beginning of cooking. An infrared sensor is installed at the top of the heating cavity to detect the distance between the heating device and the cooking food. The top and bottom heating devices are lifted at the same time, so the distance between the food and the top and bottom heating devices is the same.

[0082] In this embodiment, the distance between the heating device and the food is detected by the infrared sensor to obtain the initial distance of the heating device relative to the cooking food.

[0083] Referring to Figure 2 , a cooking device structure schematic diagram of a control method of a cooking device provided by an embodiment of the present application is shown, Figure 2 The overall structure of the cooking device 20 is shown, which includes a heating cavity 201, heating devices 202 arranged at the top and bottom of the heating cavity respectively, and a lifting mechanism (not shown in the figure) connected with the heating devices 202 and located at the top and bottom of the heating cavity 201 respectively.

[0084] In step 102, according to the cooking temperature and the initial distance, a first heat generated by the heating device radiated to the cooking food and making the cooking food reach a ripening state is determined;

[0085] The radiant heat of the heating device refers to the way that the heating tube in the cooking equipment directly transmits heat to food or the surrounding environment through electromagnetic waves (mainly infrared waves), which belongs to non-contact heat transfer. Its efficiency depends on the heating body temperature, surface characteristics and radiation distance.

[0086] In this embodiment, based on the obtained cooking temperature and initial distance, the heat radiated by the heating tube to the food material at the set temperature and initial distance is calculated by the Stefan-Boltzmann law.

[0087] In some embodiments, the step 102 can include the following sub-steps:

[0088] Sub-step S11, obtaining the heated area of the cooking food material, target heating time, heat absorption rate of the cooking food material, heating parameter of the heating device;

[0089] The heated area refers to the effective heat exchange area of the cooking food material directly or indirectly contacting the heat source during the cooking process, which is determined based on the size of the cooking food material.

[0090] The target heating time refers to the time required for the cooking food material to reach the target core temperature (or specified doneness) from the initial temperature under specific cooking conditions.

[0091] The heat absorption rate refers to the ratio of the heat energy absorbed by the cooking food material per unit time to the total input heat energy, reflecting the energy conversion efficiency, and different types of food materials correspond to different heat absorption rates.

[0092] The heating parameter of the heating device includes the emissivity of the heating device material and the Stefan-Boltzmann constant. The emissivity is a dimensionless parameter of the surface radiation heat capacity of the material, defined as the ratio of the actual radiation energy to the ideal black body radiation energy at the same temperature, which directly affects the radiation heat transfer efficiency of the heating element in the cooking equipment. The Stefan-Boltzmann constant (σ) is a physical constant in thermodynamics that describes the relationship between the total power of a black body and temperature, its value and unit are: σ = 5.670374419 × 10 -8 Wm -2 K -4 , which physically represents the total energy (radiation exitance) radiated per unit time by an ideal black body per unit area at absolute temperature T.

[0093] In this embodiment, in order to determine the first heat generated by the heating device radiating to the cooking food material and making the cooking food material reach the mature state, the heated area of the cooking food material, the target heating time, the heat absorption rate of the food material, and the emissivity and Stefan-Boltzmann constant of the heating device material need to be obtained.

[0094] In some embodiments, the top of the heating cavity of the cooking equipment is provided with an image detection device, and the step S11 can include the following sub-steps:

[0095] Sub-step S111, acquiring an image of the cooking food material by the image detection device;

[0096] Sub-step S112, determining a heated area of the cooking food material according to the acquired image of the cooking food material.

[0097] The image detection device is an intelligent system for realizing cooking state monitoring by capturing visual information of the food material in the cooking process in real time through an optical sensor (such as a CCD / CMOS) and analyzing color, shape, texture and other features by using an image processing algorithm. The image detection device can be a depth camera, an optical sensor and the like, and the embodiments of the present application are not limited thereto.

[0098] The image detection device is arranged at the top of the heating cavity of the cooking device, and three-dimensional point cloud data of the food is acquired by three-dimensional point grabbing of the food.

[0099] In the embodiment, real-time images of the food material are acquired by the built-in image detection device (such as a depth camera), and the heated area of the food material is accurately calculated based on three-dimensional point cloud data processing technology, and the parameter is used as a key input for subsequent heat radiation calculation. The heated area input by artificial or fixed parameter assumption does not conform to the actual situation (such as the food material is not placed in the center or the shape is irregular), and the real heated area is directly measured by the image, so as to avoid estimation error and make the heat calculation more accurate.

[0100] Referring to Figure 3 , a schematic diagram of an image detection device of a control method of a cooking device provided by an embodiment of the present application is shown, Figure 3 which shows a schematic diagram of three-dimensional point grabbing of the food by the image detection device 203, the image detection device 203 is arranged at the top position inside the cooking device, and the heated area of the food material in the cooking device can be accurately calculated based on three-dimensional point cloud data processing technology.

[0101] In some embodiments, the step S11 can include the following sub-steps:

[0102] Sub-step S121, acquiring an initial heating time;

[0103] Sub-step S122, if the initial heating time is within a preset time threshold range, determining the initial heating time as a target heating time;

[0104] Sub-step S123, if the initial heating time is not within the preset time threshold range, adjusting the initial heating time so that the adjusted heating time is within the preset time threshold range, and determining the adjusted heating time as the target heating time.

[0105] In the embodiment, when the user selects the roasting mode, the user first selects the recommended temperature for cooking the food of the category. After the user selection, the first heat generated by the heating device radiating to the cooking food and making the cooking food reach the mature state at the recommended temperature is obtained. The initial heating time is determined based on the first heat generated by the heating device radiating to the cooking food and making the cooking food reach the mature state and the second heat required to be absorbed by the cooking food to reach the mature state.

[0106] Different kinds of cooking food correspond to different preset time ranges. The threshold values of the cooking time of each kind of food are t1 and t2. A determination is made according to the obtained initial heating time, that is, whether t1≤t≤t2 is satisfied. If the initial heating time is within the preset time threshold range, the cooking time does not need to be adjusted, and the initial heating time is determined as the target heating time. If the initial heating time is not within the preset time threshold range, the user is reminded to increase or decrease the cooking time, so that the adjusted heating time is within the preset time threshold range, to ensure that the food is mature without being burnt under the cooking time length. The adjusted heating time is determined as the target heating time.

[0107] The initial heating time is intelligently checked and adjusted by the preset time threshold range, to ensure that the heating time is always within a safe and reasonable range, and to avoid the problem of overcooked or undercooked food caused by improper time setting.

[0108] In substep S12, the first heat generated by the heating device radiating to the cooking food and making the cooking food reach the mature state is determined according to the cooking temperature, the heated area, the target heating time, the initial distance, the heat absorption rate, and the heating parameter.

[0109] In the embodiment, the first heat generated by the heating device radiating to the cooking food and making the cooking food reach the mature state is calculated based on the obtained heated area, target heating time, cooking temperature, initial distance, food heat absorption rate, heating tube emissivity, and Stefan-Boltzmann constant, by the following formula:

[0110] Q=(αεσT 4 At) / 4πr 2

[0111] Q is the first heat generated by the heating device radiating to the cooking food and making the cooking food reach the mature state; α is the heat absorption rate of the cooking food, which is strongly related to the type of food; ε is the emissivity of the heating device material; σ is the Stefan-Boltzmann constant; T is the cooking temperature; A is the heated area of the cooking food; t is the target heating time; and r is the initial distance. By introducing the heated area and the heat absorption rate, the heating deviation problem caused by ignoring the physical properties of the food in the traditional method is solved.

[0112] Step 103, obtaining the second heat absorbed by the cooking food to reach the mature state;

[0113] The second heat refers to the additional heat absorbed by the cooking food from the initial heating stage (such as surface thawing / preheating) to the core maturation stage.

[0114] In this embodiment, the second heat absorbed for maturation is calculated by the mass of the food, the specific heat capacity, and the temperature change, wherein the mass is obtained by the weighing module, the specific heat capacity is automatically matched with the database recommended value based on the food type, and the temperature change is determined by the difference between the initial temperature and the cooking target temperature.

[0115] In some embodiments, the step 103 can include the following sub-steps:

[0116] Sub-step S21, obtaining the mass of the cooking food, the initial temperature of the cooking food, the target temperature of the cooking food to reach maturity, and the specific heat capacity of the cooking food;

[0117] In this embodiment, the weighing module and the infrared sensor are provided in the cooking device, the mass of the cooking food can be obtained by the weighing module, the initial temperature of the cooking food can be measured by the infrared sensor, the target temperature of the cooking food to reach maturity is obtained according to the food type, and the specific heat capacity of the cooking food is matched based on the food type.

[0118] Sub-step S22, determining the second heat absorbed by the cooking food to reach the mature state according to the mass, the initial temperature, the target temperature, and the specific heat capacity.

[0119] In this embodiment, the temperature change value of the cooking food is determined by the initial temperature of the cooking food and the target temperature of the cooking food to reach maturity. Based on the mass of the cooking food, the temperature change value of the cooking food, and the specific heat capacity, the second heat absorbed by the cooking food to reach the mature state is determined by the following formula:

[0120] Q' = mcΔT

[0121] Q' is the second heat absorbed by the cooking food to reach the mature state; m is the mass of the cooking food; c is the specific heat capacity of the cooking food; and ΔT is the temperature change value of the cooking food. By using the key thermodynamic parameters such as the mass, the initial temperature, the target temperature, and the specific heat capacity of the food, the calculation of the heat requirement is more accurate, and it can adapt to the heat requirement of different foods.

[0122] Step 105, determining whether the first heat and the second heat match;

[0123] In the present embodiment, the matching determination is made by comparing the first heat Q (heat radiated by the heat generating device) with the second heat Q' (heat required for the food material to mature) in combination with the heat loss correction factor λ, to determine whether the first heat is equal to the product of the second heat and the correction factor, thereby determining whether the first heat and the second heat match.

[0124] In some embodiments, the step 104 can include the following sub-steps:

[0125] Sub-step S31, determining whether the first heat is equal to the product of the second heat and the correction factor; if the first heat is equal to the product of the second heat and the correction factor, it is determined that the first heat and the second heat match; if the first heat is not equal to the product of the second heat and the correction factor, it is determined that the first heat and the second heat do not match.

[0126] In the present embodiment, the determination is made by whether the first heat is equal to the product of the second heat and the correction factor, and when the first heat is equal to the product of the second heat and the correction factor, it is determined that the heat supply and demand are balanced, and the optimal cooking state of the food material is met; when the first heat is not equal to the product of the second heat and the correction factor, it is determined that the first heat and the second heat do not match. The heat supply and demand of the first heat and the second heat are dynamically balanced, avoiding the continuous excessive heating or insufficient heating caused by fixed parameters in traditional equipment, thereby dynamically optimizing the distance between the heat generating device and the cooking food material without manual operation by the user.

[0127] Step 105, if the first heat and the second heat do not match, controlling the lifting mechanism to drive the heat generating device to approach or move away from the cooking food material, so that the first heat and the second heat match.

[0128] In the present embodiment, when it is detected that the first heat does not match the second heat calibrated by the correction factor, the vertical distance between the heat generating device and the food material is dynamically adjusted by the lifting mechanism until the first heat calculated in real time is equal to the product of the second heat and the correction factor, realizing closed-loop control of heat balance. The process realizes synchronous and precise displacement of the upper and lower heat generating devices through the gear linkage system, ensuring cooking efficiency.

[0129] In some embodiments, the step 105 can include the following sub-steps:

[0130] Sub-step S41, if the first heat is greater than the product of the second heat and the correction factor, controlling the lifting mechanism to drive the heat generating device to move away from the cooking food material; if the first heat is less than the product of the second heat and the correction factor, controlling the lifting mechanism to drive the heat generating device to approach the cooking food material.

[0131] In the present embodiment, the heating distance is dynamically adjusted when it is detected that the first heat does not match the second heat calibrated by the correction coefficient: when the first heat is greater than the product of the second heat and the correction coefficient, the lifting mechanism is controlled to move the heat generating device away from the food to reduce the heat radiation intensity; when the first heat is less than the product of the second heat and the correction coefficient, the heating distance is shortened to enhance heat transfer, and through this closed-loop feedback mechanism, the first heat is always matched with the second heat calibrated by the correction coefficient, thereby accurately controlling the cooking process and ensuring that the food maturity reaches the optimal state.

[0132] By dynamically adjusting the distance between the heat generating device and the food, the heat is accurately matched: when the first heat is greater than the requirement, the distance is increased to prevent overcooking; when the first heat is insufficient, the distance is shortened to enhance heating, thereby ensuring that the food is evenly heated and the energy efficiency is optimal, avoiding the problems of uneven heating or energy waste in the traditional fixed distance mode, improving the cooking success rate, and reducing the user's operation difficulty through automatic adjustment. It is suitable for various food and cooking scenes.

[0133] In some embodiments, the lifting mechanism includes a driving motor, a gear, and a rotating belt; the driving motor is connected to the rotating belt through the gear; the rotating belt is connected to the heat generating device; and the step 105 can include the following sub-steps:

[0134] Sub-step S51, control the driving motor to operate to drive the gear and the rotating belt to rotate to control the heat generating device to move up and down to make the heat generating device approach or move away from the cooking food.

[0135] The lifting mechanism is the core module for realizing the vertical up-and-down movement of the heat generating device in the cooking equipment, and its structure includes a driving motor for providing power, a gear set, and a rotating belt. The driving motor drives the gear to work, and the two gears are engaged with each other, so the rotating directions are necessarily opposite. When the upper gear rotates counterclockwise, it drives the upper rotating belt to move clockwise, realizing the upward movement of the top heating tube plane, and at the same time, the lower rotating belt moves counterclockwise, realizing the downward movement of the bottom heating tube plane, thereby realizing the movement of the two heating tube planes away from the food.

[0136] In the present embodiment, the driving motor is operated in real time by controlling the lifting mechanism to accurately drive the gear set and the linkage rotating belt to work, thereby controlling the lifting movement of the heat generating device: when the heat radiation needs to be enhanced, the heat generating device is driven to approach the food, and when the heat radiation needs to be weakened, the heat generating device is driven to move away from the food. Through this closed-loop adjustment of mechatronics, the heat generating device is always dynamically maintained at the optimal heating distance, the actual radiation heat is continuously matched with the heat required by the food, and finally the cooking effect is accurately controlled. The entire lifting process is real-time feedback of position data by high-precision sensors, ensuring the rapidity and stability of the adjustment.

[0137] The lifting mechanism composed of a driving motor, gears and rotating belts realizes the precise lifting control of the heating device, meets the requirements of different food materials on the heating distance, and the rotating belt structure makes the heating device more flexible in lifting in the heating cavity, without manual intervention, which improves the cooking effect and enhances the use safety.

[0138] Referring to Figure 4 , a lifting mechanism structure schematic diagram of a control method of a cooking equipment provided by an embodiment of the present application is shown, Figure 4 which shows the structure of the lifting mechanism 204, including an upper gear 2041, a lower gear 2041, an upper rotating belt 2042 and a lower rotating belt 2042, the upper gear and the lower gear are engaged with each other, the upper rotating belt is connected with the upper gear and the top heating device 202 respectively, so as to realize the lifting of the top heating device, and the lower rotating belt is connected with the lower gear and the bottom heating device respectively, so as to realize the lifting of the bottom heating device.

[0139] Referring to Figure 5 , a logic block diagram of a control method of a cooking equipment provided by an embodiment of the present application is shown, Figure 5 which shows a logic control of a control method of a cooking equipment, when a user selects a baking mode, the recommended temperature of the cooking food material and the cooking time are selected, it is judged whether the initial cooking time is within a preset time threshold range at the temperature, if less than a first time threshold, the cooking time is increased, if greater than a second time threshold, the cooking time is reduced, so as to determine the target cooking time. After determining the target cooking time, it is determined whether the first heat generated by the heating device radiating to the cooking food material and making the cooking food material reach a mature state and the second heat required to be absorbed by the cooking food material to reach the mature state are matched, if the first heat is greater than the product of the second heat and a correction coefficient, the lifting mechanism is controlled to drive the heating device away from the cooking food material; if the first heat is less than the product of the second heat and the correction coefficient, the lifting mechanism is controlled to drive the heating device to approach the cooking food material. After adjusting the distance between the heating device and the cooking food material, cooking is carried out based on the adjusted distance.

[0140] The embodiment of the present application provides a control method of a cooking device, the cooking device comprising a heating cavity, heating devices arranged at the top and bottom of the heating cavity respectively, and a lifting mechanism connected with the heating devices; the method comprises the following steps: obtaining a set cooking temperature and an initial distance of the heating devices relative to cooking food; determining a first heat generated by the heating devices radiated to the cooking food and making the cooking food reach a mature state according to the cooking temperature and the initial distance; obtaining a second heat required to be absorbed by the cooking food to reach the mature state; determining whether the first heat and the second heat match; if the first heat and the second heat do not match, controlling the lifting mechanism to drive the heating devices to approach or move away from the cooking food, so that the first heat and the second heat match. By adjusting the distance between the heating devices and the cooking food according to the first heat generated by the heating devices radiated to the cooking food and making the cooking food reach the mature state and the second heat required to be absorbed by the cooking food to reach the mature state, local overheating or insufficient heating is avoided, and the cooking food is heated more uniformly. The radiation heat and the absorption heat are dynamically matched according to the heat absorption characteristics of different cooking food, the heating distance is automatically optimized, manual operation is reduced, and the cooking effect is improved.

[0141] It should be noted that, for the method embodiment, in order to simply describe, all are expressed as a series of action combinations, but those skilled in the art should know that the embodiment of the present application is not limited by the action sequence described, because according to the embodiment of the present application, certain steps can be performed in other sequences or simultaneously. Secondly, those skilled in the art should know that the embodiments described in the specification all belong to preferred embodiments, and the actions involved are not necessarily essential to the embodiment of the present application.

[0142] Referring to Figure 6 , a structural block diagram of a control device of a cooking device is shown, the cooking device comprising a heating cavity, heating devices arranged at the top and bottom of the heating cavity respectively, and a lifting mechanism connected with the heating devices, and specifically can comprise the following modules:

[0143] The cooking parameter acquisition module 301 is used for obtaining a set cooking temperature and an initial distance of the heating devices relative to the cooking food;

[0144] The radiation heat determination module 302 is used for determining a first heat generated by the heating devices radiated to the cooking food and making the cooking food reach a mature state according to the cooking temperature and the initial distance;

[0145] The absorption heat acquisition module 303 is used for obtaining a second heat required to be absorbed by the cooking food to reach the mature state;

[0146] The heat matching determination module 304 is used for determining whether the first heat and the second heat match;

[0147] The lifting mechanism control module 305 is configured to control the lifting mechanism to drive the heat generating device to move closer to or further away from the cooking food material, so as to match the first heat and the second heat, if the first heat and the second heat do not match.

[0148] In some embodiments, the radiation heat determination module 302 comprises:

[0149] The heating parameter acquisition sub-module is configured to acquire a heating area of the cooking food material, a target heating time, a heat absorption rate of the cooking food material, and a heating parameter of the heat generating device.

[0150] The first heat determination sub-module is configured to determine a first heat generated by the heat generating device and radiated to the cooking food material and used to make the cooking food material reach a mature state, according to the cooking temperature, the heating area, the target heating time, the initial distance, the heat absorption rate, and the heating parameter.

[0151] In some embodiments, the top of the heating cavity of the cooking device is provided with an image detection device; and the heating parameter acquisition sub-module comprises:

[0152] The image acquisition unit is configured to acquire an image of the cooking food material by the image detection device.

[0153] The area determination unit is configured to determine the heating area of the cooking food material according to the acquired image of the cooking food material.

[0154] In some embodiments, the absorbed heat acquisition module 303 comprises:

[0155] The heat parameter acquisition sub-module is configured to acquire a mass of the cooking food material, an initial temperature of the cooking food material, a target temperature at which the cooking food material reaches maturity, and a specific heat capacity of the cooking food material.

[0156] The second heat determination sub-module is configured to determine a second heat required to be absorbed by the cooking food material to reach a mature state, according to the mass, the initial temperature, the target temperature, and the specific heat capacity.

[0157] In some embodiments, the heat matching determination module 304 comprises:

[0158] The heat judgment sub-module is configured to judge whether the first heat is equal to a product of the second heat and a correction coefficient; if the first heat is equal to the product of the second heat and the correction coefficient, it is determined that the first heat and the second heat match; if the first heat is not equal to the product of the second heat and the correction coefficient, it is determined that the first heat and the second heat do not match.

[0159] In some embodiments, the lifting mechanism control module 305 comprises:

[0160] The heating device lifting sub-module is configured to control the lifting mechanism to drive the heating device to move away from the cooking food material if the first heat is greater than the product of the second heat and the correction factor, and to control the lifting mechanism to drive the heating device to move closer to the cooking food material if the first heat is less than the product of the second heat and the correction factor.

[0161] In some embodiments, the lifting mechanism comprises a driving motor, a gear and a rotating belt, the driving motor is connected to the rotating belt through the gear, and the rotating belt is connected to the heating device, and the lifting mechanism control module 305 comprises:

[0162] The lifting mechanism driving sub-module is configured to control the driving motor to operate to drive the gear and the rotating belt to rotate, so as to control the heating device to move up and down, and to move closer to or away from the cooking food material.

[0163] In some embodiments, the heating parameter acquisition sub-module comprises:

[0164] The initial time acquisition unit is configured to acquire an initial heating time.

[0165] The target time determination unit is configured to determine the initial heating time as a target heating time if the initial heating time is within a preset time threshold range, and to adjust the initial heating time so that the adjusted heating time is within the preset time threshold range and to determine the adjusted heating time as the target heating time if the initial heating time is not within the preset time threshold range.

[0166] The embodiment of the present application provides a control device of a cooking equipment, the cooking equipment comprising a heating cavity, heating devices arranged at the top and bottom of the heating cavity respectively, and a lifting mechanism connected with the heating devices; the device comprises: a cooking parameter acquisition module configured to acquire a set cooking temperature and an initial distance of the heating devices relative to cooking food; a radiation heat determination module configured to determine a first heat generated by the heating devices and radiated to the cooking food and making the cooking food reach a mature state according to the cooking temperature and the initial distance; an absorbed heat acquisition module configured to acquire a second heat absorbed by the cooking food to reach the mature state; a heat matching determination module configured to determine whether the first heat and the second heat match; and a lifting mechanism control module configured to control the lifting mechanism to drive the heating devices to approach or move away from the cooking food to make the first heat and the second heat match if the first heat and the second heat do not match. The distance between the heating devices and the cooking food is adjusted according to the first heat generated by the heating devices and radiated to the cooking food and making the cooking food reach the mature state and the second heat absorbed by the cooking food to reach the mature state, so that local overheating or insufficient heating is avoided, and the food is heated more uniformly. The radiation heat and the absorbed heat are dynamically matched according to the heat absorption characteristics of different food, the heating distance is automatically optimized, manual operation is reduced, and the cooking effect is improved.

[0167] For the device embodiment, it is basically similar to the method embodiment, so it is described simply, and the related parts refer to the part of the method embodiment.

[0168] The embodiment of the present application further provides a cooking equipment, which comprises a processor, a memory and a computer program stored in the memory and capable of running on the processor, the computer program being executed by the processor to realize each process of the control method of the cooking equipment and achieve the same technical effect, and details are not repeated here.

[0169] The embodiment of the present application further provides a computer readable storage medium, the computer readable storage medium storing a computer program, the computer program being executed by the processor to realize each process of the control method of the cooking equipment and achieve the same technical effect, and details are not repeated here.

[0170] Each embodiment in the specification is described in a progressive manner, and each embodiment focuses on the difference from other embodiments, and the same and similar parts of each embodiment can be referred to.

[0171] Those skilled in the art will appreciate that embodiments of the present application can be readily used as a method, apparatus or computer program product. Accordingly, embodiments of the present application can take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, embodiments of the present application can take the form of a computer program product on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROMs, optical storage devices, etc.) embodying computer readable program code.

[0172] Embodiments of the present application are described herein with reference to flowchart illustrations and / or block diagrams of methods, terminal devices (systems), and computer program products according to embodiments of the application. 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 processing device or other programmable data processing terminal devices to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing terminal devices, create means for implementing the functions specified in the flowchart illustrations and / or block diagrams. Figure 1 one or more functions specified in the flowchart illustrations and / or block diagrams. Figure 1 one or more functions specified in the flowchart illustrations and / or block diagrams.

[0173] These computer program instructions can also be stored in a computer- readable memory that can direct a computer or other programmable data processing terminal devices to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instructions which implement the function specified in the flowchart illustrations and / or block diagrams. Figure 1 one or more functions specified in the flowchart illustrations and / or block diagrams. Figure 1 one or more functions specified in the flowchart illustrations and / or block diagrams.

[0174] These computer program instructions can also be loaded onto a computer or other programmable data processing terminal devices to cause a series of operational steps to be performed on the computer or other programmable terminal devices to produce a computer implemented process such that the instructions which execute on the computer or other programmable terminal devices provide steps for implementing the functions specified in the flowchart illustrations and / or block diagrams. Figure 1 one or more functions specified in the flowchart illustrations and / or block diagrams. Figure 1 one or more functions specified in the flowchart illustrations and / or block diagrams.

[0175] While preferred embodiments of the present application have been described, modifications and alterations thereto will occur to those skilled in the art upon reading the preceding description. In particular, it will be apparent to those skilled in the art that parts can be added to or substituted for parts of a given embodiment. It is intended that the following claims be construed to include all such alterations and modifications as fall within the true spirit and scope of the embodiments of the present application.

[0176] Finally, it is to be understood that the phraseology or terminology such as "first" and "second" etc. used herein is merely intended to differentiate one entity or operation from another entity or operation, without necessarily requiring or implying any actual such relationship or order between such entities or operations. Moreover, the terms "comprising", "including", or any other closure, are intended to cover the non-exclusive inclusion such that a process, method, article, or apparatus that comprises a list of elements does not include those elements alone but can include other elements not expressly listed or even include elements inherent in such process, method, article, or apparatus. Without more limitations, the element defined by the statement "comprising a" does not exclude the presence of additional identical elements in the process, method, article, or apparatus that includes the element.

[0177] The above describes in detail the control method of the cooking device and the control device of the cooking device provided by the present application, and the principles and implementation modes of the present application are described by applying specific examples. The above description of the examples is only used to help understand the method of the present application and its core idea. Meanwhile, for those skilled in the art, according to the idea of the present application, the specific implementation mode and application range will be changed. In summary, the content of the specification should not be understood as a limitation of the present application.

Claims

1. A control method of a cooking apparatus, characterized by, The cooking equipment comprises a heating cavity, heating devices arranged at the top and bottom of the heating cavity respectively, and a lifting mechanism connected with the heating devices; the method comprises: acquiring a set cooking temperature and an initial distance between the heating devices and the cooking food; determining a first heat generated by the heating devices radiated to the cooking food and making the cooking food reach a mature state according to the cooking temperature and the initial distance; acquiring a second heat absorbed by the cooking food to reach the mature state; determining whether the first heat and the second heat match; if the first heat and the second heat do not match, controlling the lifting mechanism to drive the heating devices to approach or move away from the cooking food to make the first heat and the second heat match.

2. The control method of a cooking appliance according to claim 1, characterized in that, The determination of the first heat generated by the heating devices radiated to the cooking food and making the cooking food reach a mature state according to the cooking temperature and the initial distance comprises: acquiring a heated area of the cooking food, a target heating time, a heat absorption rate of the cooking food, and a heating parameter of the heating devices; determining the first heat generated by the heating devices radiated to the cooking food and making the cooking food reach a mature state according to the cooking temperature, the heated area, the target heating time, the initial distance, the heat absorption rate, and the heating parameter.

3. The control method of a cooking appliance according to claim 2, characterized in that, The top of the heating cavity of the cooking equipment is provided with an image detection device; the acquisition of the heated area of the cooking food comprises: collecting an image of the cooking food by the image detection device; determining the heated area of the cooking food according to the collected image of the cooking food.

4. The control method of a cooking appliance according to claim 1, characterized in that, The acquisition of the second heat absorbed by the cooking food to reach the mature state comprises: acquiring a mass of the cooking food, an initial temperature of the cooking food, a target temperature of the cooking food to reach the mature state, and a specific heat capacity of the cooking food; determining the second heat absorbed by the cooking food to reach the mature state according to the mass, the initial temperature, the target temperature, and the specific heat capacity.

5. The control method of a cooking appliance according to claim 1, characterized in that, The determination of whether the first heat and the second heat match comprises: judging whether the first heat is equal to the product of the second heat and a correction coefficient; if the first heat is equal to the product of the second heat and the correction coefficient, determining that the first heat and the second heat match; if the first heat is not equal to the product of the second heat and the correction coefficient, determining that the first heat and the second heat do not match.

6. The control method of a cooking appliance according to claim 5, characterized in that, If the first heat and the second heat do not match, the control of the lifting mechanism to drive the heating devices to approach or move away from the cooking food comprises: if the first heat is greater than the product of the second heat and the correction coefficient, controlling the lifting mechanism to drive the heating devices to move away from the cooking food; if the first heat is less than the product of the second heat and the correction coefficient, controlling the lifting mechanism to drive the heating devices to approach the cooking food.

7. The control method of a cooking appliance according to claim 6, characterized in that, The lifting mechanism comprises a driving motor, a gear and a rotating belt; the driving motor is connected with the rotating belt through the gear; the rotating belt is connected with the heating device; The control of the lifting mechanism to drive the heating device to approach or move away from the cooking food material comprises: Controlling the driving motor to operate to drive the gear and the rotating belt to rotate, so as to control the heating device to lift, so that the heating device approaches or moves away from the cooking food material.

8. The control method of a cooking appliance according to claim 2, characterized in that, The target heating time is obtained by: Obtaining an initial heating time; If the initial heating time is within a preset time threshold range, the initial heating time is determined as the target heating time; If the initial heating time is not within the preset time threshold range, the initial heating time is adjusted so that the adjusted heating time is within the preset time threshold range, and the adjusted heating time is determined as the target heating time.

9. A control device of a cooking apparatus, characterized by, The cooking device comprises a heating cavity, heating devices arranged at the top and bottom of the heating cavity respectively, and a lifting mechanism connected with the heating devices; the device comprises: A cooking parameter acquisition module for acquiring a set cooking temperature and an initial distance of the heating device relative to the cooking food material; A radiation heat determination module for determining, according to the cooking temperature and the initial distance, a first heat generated by the heating device radiated to the cooking food material and making the cooking food material reach a mature state; An absorbed heat acquisition module for acquiring a second heat required to be absorbed by the cooking food material to reach a mature state; A heat matching determination module for determining whether the first heat and the second heat match; A lifting mechanism control module for controlling the lifting mechanism to drive the heating device to approach or move away from the cooking food material if the first heat and the second heat do not match, so that the first heat and the second heat match.

10. A cooking apparatus, characterized by, It comprises: A processor, a memory and a computer program stored on the memory and capable of running on the processor, which realizes the steps of the control method of the cooking device according to any one of claims 1-8 when executed by the processor.

11. A computer readable storage medium characterized by, The computer program is stored on the computer readable storage medium, which realizes the steps of the control method of the cooking device according to any one of claims 1-8 when executed by the processor.

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