Control methods, storage media, control devices, and cooking equipment

Abstract

This invention relates to the field of cooking appliance control technology, and more particularly to a control method, storage medium, control device, and cooking appliance for a cooking device. The cooking appliance includes a burner, an atomizer, and a fan. The method includes: when the cooking appliance receives a baking mode command, acquiring the current mode of the cooking appliance; determining a transition procedure for the baking mode based on the current mode; and controlling at least one of the burner, atomizer, and fan according to the transition procedure to place the cooking cavity of the cooking appliance in a transition state of the baking mode. The control method for the cooking appliance provided by this invention can effectively shorten the response time of a steam oven switching from a steam mode to a baking mode, thereby improving the cooking quality of food.

Description

Technical Field

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

[0002] Currently, most mainstream steam ovens on the market use independent steam generators and electric heating elements to achieve both steaming and baking functions. However, when switching between working modes, especially from steaming to baking, steam ovens suffer from high thermal inertia and difficulty in quickly removing residual moisture after steaming. This results in a delay in the actual start-up time of the baking mode, which can cause food to remain damp and fail to achieve the desired crisp texture and even browning, severely affecting the quality of the finished product. Summary of the Invention

[0003] This invention aims to at least partially solve one of the technical problems in related technologies. Therefore, the first objective of this invention is to provide a control method for a cooking appliance that can effectively shorten the response time of a steam oven switching from steaming mode to baking mode, thereby improving the cooking quality of food.

[0004] According to an embodiment of the present invention, a control method for a cooking device includes a burner, an atomizer, and a fan. The method includes: when the cooking device receives a baking mode command, acquiring the current mode of the cooking device; determining a transition procedure for the baking mode based on the current mode; and controlling at least one of the burner, the atomizer, and the fan according to the transition procedure to put the cooking cavity of the cooking device into a transition state of the baking mode.

[0005] According to the control method of the cooking device of the present invention, the current mode includes a standby mode, a keep-warm mode and a steaming mode. The method for determining the transition procedure of the baking mode according to the current mode includes: when the current mode is a standby mode or a keep-warm mode, determining the transition procedure of the baking mode as a pre-processing transition procedure; when the current mode is a steaming mode, determining the transition procedure of the baking mode as a steam-to-bake transition procedure.

[0006] According to the control method of the cooking device of the present invention, when the transition program is a pre-processing transition program, at least one of the burner, atomizer and fan is controlled according to the transition program, including: controlling the burner to operate at maximum operating power, the fan to operate at a first preset power for a first preset duration, and controlling the atomizer to be in a closed state.

[0007] According to the control method of the cooking device of the present invention, when the transition program is a steam-to-bake transition program, at least one of the burner, atomizer and fan is controlled according to the transition program, including: controlling the burner to operate at maximum operating power, the fan to operate at a second preset power for a second preset duration, and controlling the atomizer to be in a closed state, wherein the first preset power is less than the second preset power of the fan, and the first preset duration is greater than the second preset duration.

[0008] According to an embodiment of the present invention, the control method of a cooking device further includes: obtaining a target operating power of the burner in a baking mode; and controlling the burner to operate at the target operating power when the cooking device is in a baking mode.

[0009] According to an embodiment of the present invention, the control method of a cooking device further includes: acquiring a target baking temperature of a baking mode and a current cooking temperature of the cooking cavity; and adjusting a target operating power based on the target baking temperature and the current cooking temperature when the cooking device is in baking mode.

[0010] According to the control method of the cooking device of the present invention, the transition state includes a cooking chamber temperature greater than a preset temperature and a cooking chamber humidity less than a preset humidity.

[0011] According to the control method of the cooking device of the present invention, when the cooking device receives a baking mode command, a corresponding transition program is determined according to the current mode of the cooking device, and at least one of the control burner, atomizer and fan set in the transition program is implemented to increase the cavity temperature and dissipate residual steam in the transition state, shorten the response time of mode switching, and thus effectively improve the final cooking effect of the food.

[0012] To achieve the above objectives, a second aspect of the present invention provides a computer-readable storage medium having a control program for a cooking device stored thereon, wherein when the control program is executed by a processor, it can implement the control method for the cooking device described in the first aspect.

[0013] According to the computer-readable storage medium of the present invention, by executing the control method of the cooking device, when the cooking device receives a baking mode command, a corresponding transition program is determined according to the current mode of the cooking device, and at least one of the control burner, atomizer and fan set in the transition program is implemented to increase the cavity temperature and dissipate residual steam in the transition state, shorten the response time of mode switching, and thus effectively improve the final cooking effect of the food.

[0014] To achieve the above objectives, a third aspect of the present invention provides a control device for a cooking apparatus, the cooking apparatus including a burner, an atomizer, and a fan, the device comprising: an acquisition module for acquiring the current mode of the cooking apparatus when the cooking apparatus receives a baking mode command; a determination module for determining a transition procedure for the baking mode based on the current mode; and a control module for controlling at least one of the burner, the atomizer, and the fan according to the transition procedure, so that the cooking cavity of the cooking apparatus is in a transition state of the baking mode.

[0015] According to the control device of the cooking apparatus of the present invention, when the cooking apparatus receives a baking mode command, it determines a corresponding transition program based on the current mode of the cooking apparatus, and implements at least one of the control burner, atomizer and fan set in the transition program to increase the cavity temperature and dissipate residual steam in the transition state, shorten the response time of mode switching, and thus effectively improve the final cooking effect of the food.

[0016] To achieve the above objectives, a fourth aspect of the present invention provides a cooking apparatus, which includes the control device of the cooking apparatus described in the third aspect.

[0017] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0018] Figure 1 A flowchart illustrating the control method for a cooking device provided in an embodiment of the present invention;

[0019] Figure 2 A flowchart of a transition procedure for determining the baking mode based on the current mode, provided in an embodiment of the present invention;

[0020] Figure 3 A flowchart of the preprocessing transition procedure provided in an embodiment of the present invention;

[0021] Figure 4 A flowchart of the steam-to-bake transition procedure provided in an embodiment of the present invention;

[0022] Figure 5 A schematic diagram of the control device for a cooking apparatus provided in an embodiment of the present invention.

[0023] Reference numerals: 500 - Control device for cooking equipment; 510 - Acquisition module; 520 - Determination module; 530 - Control module. Detailed Implementation

[0024] Embodiments of the present invention are described in detail below, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0025] The control method of the cooking equipment according to an embodiment of the present invention is described below with reference to the accompanying drawings.

[0026] refer to Figure 1 This is a flowchart of a control method for a cooking device provided in an embodiment of the present invention.

[0027] Step S101: When the cooking device receives the baking mode command, obtain the current mode of the cooking device.

[0028] Step S102: Determine the transition procedure for the baking mode based on the current mode.

[0029] Step S103: Control at least one of the burner, atomizer, and fan according to the transition program to put the cooking cavity of the cooking device into a transition state of baking mode.

[0030] Specifically, the cooking equipment includes a burner, an atomizer, and a fan. The burner, through efficient combustion, can rapidly increase the temperature inside the cooking cavity, ensuring that the cavity quickly reaches the preset temperature to meet the needs of high-temperature cooking such as baking and grilling. The atomizer can fully atomize water molecules into fine steam and release it evenly into the cooking cavity, creating a humid environment inside the cooking cavity, thereby realizing the "steaming" function of the cooking equipment. The fan can promote the flow of hot air or steam inside the cooking cavity, thereby realizing the switching from "steaming" to "baking" function. At the same time, the fan can also promote the even flow of hot air or steam inside the cooking cavity, ensuring consistent temperature and humidity distribution, avoiding local overheating or steam accumulation, and improving the consistency of cooking results.

[0031] When the cooking device receives a baking mode command, it first needs to determine the current mode of the cooking device, and then determine the corresponding mode transition program based on the current mode. According to the transition program, it controls at least one of the burners, atomizers and fans to make the cooking cavity enter the transition state before entering the baking mode. Through the transition state, the temperature, humidity and airflow speed in the cavity are precisely pre-adjusted to dynamically match and quickly enter the target parameter environment required for the baking mode, ensuring the optimization of the cooking start conditions.

[0032] As an optional embodiment, the transition state includes a cooking cavity temperature greater than a preset temperature and a cooking cavity humidity less than a preset humidity.

[0033] Specifically, the transitional state of the cooking equipment includes a cooking cavity temperature greater than the preset temperature and a cooking cavity humidity less than the preset humidity. The cooking cavity temperature being greater than the preset temperature ensures that the cooking cavity is under the basic thermal conditions required for the baking mode. At the same time, the set temperature being higher than the preset temperature provides a "buffer" for the cooking cavity to reduce the impact of the temperature drop in the cooking cavity due to heat loss when the system switches operating modes on the food cooking effect. The cooking cavity humidity being less than the preset humidity ensures that the residual steam in the cooking cavity has been effectively discharged, and the cavity has changed from a "humid heat" state to a "dry heat" state, ensuring the smooth occurrence of the Maillard reaction in the baking mode, and further guaranteeing the cooked taste of the food.

[0034] refer to Figure 2 This is a flowchart of a transition procedure for determining the baking mode based on the current mode, provided in an embodiment of the present invention.

[0035] As an optional embodiment, the current mode includes a standby mode, a keep-warm mode, and a steam mode. The transition procedure for the baking mode is determined according to the current mode, including: when the current mode is a standby mode or a keep-warm mode, the transition procedure for the baking mode is determined to be a pre-processing transition procedure; when the current mode is a steam mode, the transition procedure for the baking mode is determined to be a steam-to-bake transition procedure.

[0036] Specifically, the current modes include standby mode, keep-warm mode, and steam mode. In standby mode, the cooking cavity of the cooking device is at room temperature. At this time, the user can directly set the cooking device to the baking mode and set the preset working temperature of the baking mode (e.g., 200℃) so that the cooking device can start executing the transition program of the baking mode. At this time, the transition program of the baking mode is a pre-processing transition program. In keep-warm mode, the cooking cavity of the cooking device is at a low temperature (e.g., below 60℃). When the user sets the cooking device to the baking mode, since the preset working temperature of the baking mode (e.g., 200℃) is much higher than the current temperature of the cooking cavity, the cooking device exits the keep-warm mode and immediately executes the transition program of the baking mode. At this time, the transition program of the baking mode is also a pre-processing transition program.

[0037] In steam mode, the cooking cavity of the cooking equipment is in a high-temperature and high-humidity state. When the steam mode is switched to the baking mode, the cooking equipment starts to execute the transition program of the baking mode. At this time, the transition program of the baking mode is the steam-to-baking transition program. The switch from steam mode to baking mode can be achieved by the cooking equipment running a preset "steam first, then bake" combination recipe (such as "steamed and baked fish" or "crispy roasted pork"), and the program automatically issues the "steam to bake" command after the steaming stage is completed. Alternatively, the switch from steam mode to baking mode can be achieved by the user manually stopping the operation of the steam mode and immediately selecting to execute the baking mode. At this time, the control system can obtain the current temperature and humidity of the cooking cavity through temperature and humidity sensors to determine that the operating conditions of "steam to bake" are met, and thus determine that the transition program of the baking mode is the steam-to-baking transition program.

[0038] refer to Figure 3 This is a flowchart of the preprocessing transition procedure provided in an embodiment of the present invention.

[0039] As an optional embodiment, when the transition procedure is a pre-processing transition procedure, at least one of the burner, atomizer and fan is controlled according to the transition procedure, including: controlling the burner to operate at maximum operating power, the fan to operate at a first preset power for a first preset duration, and controlling the atomizer to be in a closed state.

[0040] Specifically, when the system receives a baking mode command, it detects that the cooking cavity is at a low temperature using a temperature sensor. If the current mode is either standby or keep-warm, the system initiates a pre-processing transition program. During this time, the system controls the burner to operate at maximum power for a first preset duration, while ensuring the atomizer is off to avoid additional power consumption from reducing humidity within the cooking cavity. Simultaneously, the system controls the fan to operate at the first preset power for the same duration. This pre-processing transition program ensures that the cooking cavity is fully preheated within the first preset time, laying a solid thermal environment foundation for stable operation in subsequent baking modes.

[0041] It should be noted that the first preset duration is a short preset time value, preferably between 20s and 40s, in order to achieve a rapid response when the cooking device switches to the baking mode.

[0042] It should be noted that during the first preset time, the burner is set to ignore temperature feedback and always operate at maximum power to achieve rapid preheating of the cavity. This minimizes the response time to switch to the baking mode while avoiding frequent power adjustments by the burner due to temperature feedback during the low-temperature stage, which could cause temperature fluctuations in the cooking cavity and affect the response time to enter the baking mode.

[0043] It should be noted that the first preset power of the fan is preferably 50% to 70% of the fan's rated power, which can significantly and effectively increase the fan speed, allowing the moisture in the cooking cavity to be quickly dried and evaporated.

[0044] refer to Figure 4 This is a flowchart of the preprocessing transition procedure provided in an embodiment of the present invention.

[0045] As an optional embodiment, when the transition program is a steam-to-bake transition program, at least one of the burner, atomizer, and fan is controlled according to the transition program, including: controlling the burner to operate at maximum operating power, the fan to operate at a second preset power for a second preset duration, and controlling the atomizer to be in a closed state, wherein the first preset power is less than the second preset power of the fan, and the first preset duration is greater than the second preset duration.

[0046] Specifically, when the system receives a baking mode command, it uses temperature and humidity sensors to obtain the temperature and humidity inside the cooking cavity. If the current mode is determined to be steam mode, a steam-to-bake transition program is initiated. During this time, the system controls the burner to operate at maximum power for a second preset duration, while ensuring the atomizer is off to avoid additional power consumption from the burner in reducing humidity inside the cooking cavity. Simultaneously, the system controls the fan to operate at the second preset power for the second preset duration. This steam-to-bake transition program allows the cooking cavity to quickly expel or evaporate moisture within the second preset time, rapidly creating a dry and high-temperature environment. This effectively prevents the transition from steam mode to baking mode from being too long, thus avoiding food remaining in a humid environment for an extended period and affecting the cooking results.

[0047] It should be noted that the second preset duration is a short preset time value, preferably between 10s and 30s, to achieve efficient transition of the cooking device from steaming mode to baking mode. Compared with the first preset duration, the second preset duration is shorter than the first preset duration, which can avoid further overheating of the high-temperature cavity and energy waste, as well as avoid the situation where the surface of steamed food dries out or burns quickly, affecting the cooking effect.

[0048] It should be noted that the second preset power of the fan is preferably 100% of the fan's rated power, which can significantly and effectively increase the fan speed, allowing the moisture in the cooking cavity to be quickly dried and evaporated.

[0049] As an optional embodiment, the method further includes: obtaining the target operating power of the burner in the baking mode; and controlling the burner to operate at the target operating power when the cooking device is in the baking mode.

[0050] Specifically, the cooking equipment also needs to obtain the target operating frequency of the burner in the baking mode. When the transition program is completed, the cooking equipment exits the transition state and enters the baking mode. The system controls the burner to exit the maximum power operation state and further controls the burner to operate at the target power.

[0051] If the cooking equipment enters the baking mode from the pre-treatment transition program, when the running time reaches the first preset time, the system controls the burner to forcibly exit the maximum operating power state, and further controls the burner to gradually reduce the operating power to the target operating frequency, so as to smoothly transition to the closed-loop control state based on temperature feedback, so that the cooking equipment can be further preheated, thereby ensuring the uniform heat distribution inside the cooking cavity.

[0052] It should be noted that the closed-loop control based on temperature feedback involves the temperature sensor measuring the actual temperature inside the cavity in real time. The system compares the detected actual temperature with the target temperature set by the user, calculates the difference, and adjusts the burner power according to the difference to ensure that the temperature inside the cooking cavity can be stably maintained at the target preset temperature in the baking mode.

[0053] If the cooking equipment transitions from steaming to baking mode, once the running time reaches the second preset time, the system controls the burner to quickly reduce its operating power to the target operating power. This prevents excessive burner power from causing severe overheating in the cooking cavity, far exceeding the target preset temperature, which could result in the instantaneous scorching of the food surface.

[0054] As an optional embodiment, the method further includes: obtaining the target baking temperature of the baking mode and the current cooking temperature of the cooking cavity; and adjusting the target operating power according to the target baking temperature and the current cooking temperature when the cooking device is in the baking mode.

[0055] Specifically, after the cooking equipment enters the baking mode, it continuously acquires the target baking temperature and the current cooking temperature of the cooking cavity. Furthermore, it uses a PID algorithm to adjust the target operating power based on the temperature difference between the target baking temperature and the current cooking temperature.

[0056] If the current cooking temperature is lower than the minimum value within the preset range of the target baking temperature, it means that the current temperature inside the cooking cavity is too low, and the target operating power of the burner needs to be increased to heat the cooking cavity. If the current cooking temperature is higher than the maximum value within the preset range of the target baking temperature, it means that the current temperature inside the cooking cavity is too high, and the target operating power of the burner needs to be decreased to cool the cooking cavity. If the current cooking temperature is within the preset range of the target baking temperature, it means that the current temperature inside the cooking cavity is moderate, and the burner can maintain the current operating power.

[0057] The above adjustment methods enable precise control of the temperature inside the cooking cavity to ensure the cooking effect of the food. At the same time, dynamic response can be achieved (such as when food is placed in the oven after the oven door is opened), which effectively improves the user experience.

[0058] According to the control method of the cooking device of the present invention, when the cooking device receives a baking mode command, a corresponding transition program is determined according to the current mode of the cooking device, and at least one of the control burner, atomizer and fan set in the transition program is implemented to increase the cavity temperature and dissipate residual steam in the transition state, shorten the response time of mode switching, and thus effectively improve the final cooking effect of the food.

[0059] Based on the same inventive concept, corresponding to the control method of the cooking device in any of the above embodiments, the present invention also provides a computer-readable storage medium storing a control program for the cooking device. When the control program is executed by a processor, it causes the computer to execute the control method of the cooking device in any of the above embodiments.

[0060] The aforementioned non-transitory computer-readable storage media can be any available medium or data storage device that a computer can access, including but not limited to magnetic storage (e.g., floppy disks, hard disks, magnetic tapes, magneto-optical disks (MOs), etc.), optical storage (e.g., CDs, DVDs, BDs, HVDs, etc.), and semiconductor storage (e.g., ROMs, EPROMs, EEPROMs, non-volatile memory (NAND flash), solid-state drives (SSDs)).

[0061] It should be noted that the logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as a sequenced list of executable instructions for implementing logical functions, and can be specifically implemented in any computer-readable medium for use by, or in conjunction with, an instruction execution system, apparatus, or device (such as a computer-based system, a processor-included system, or other system that can fetch and execute instructions from, an instruction execution system, apparatus, or device). For the purposes of this specification, "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transmit programs for use by, or in conjunction with, an instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of computer-readable media include: an electrical connection having one or more wires (electronic device), a portable computer disk drive (magnetic device), random access memory (RAM), read-only memory (ROM), erasable and editable read-only memory (EPROM or flash memory), fiber optic devices, and portable optical disc read-only memory (CDROM). Alternatively, the computer-readable medium may be paper or other suitable media on which the program can be printed, since the program can be obtained electronically, for example, by optically scanning the paper or other medium, followed by editing, interpreting, or otherwise processing as necessary, and then stored in a computer memory.

[0062] The computer instructions stored in the computer-readable storage medium of the above embodiments are used to cause the computer to execute the control method of the cooking device in any of the above exemplary method sections. When the cooking device receives a baking mode instruction, it determines a corresponding transition program according to the current mode of the cooking device, and implements at least one of the control burner, atomizer and fan set in the transition program to increase the cavity temperature and dissipate residual steam in the transition state, shorten the response time of mode switching, and thus effectively improve the final cooking effect of the food.

[0063] refer to Figure 5 This is a schematic diagram of a control device 500 for a cooking device provided in an embodiment of the present invention. The cooking device includes a burner, an atomizer, and a fan. The control device 500 for the cooking device includes an acquisition module 510, a determination module 520, and a control module 530.

[0064] The acquisition module 510 is used to acquire the current mode of the cooking device when the cooking device receives a baking mode command; the determination module 520 is used to determine the transition program of the baking mode according to the current mode; and the control module 530 is used to control at least one of the burner, atomizer and fan according to the transition program so that the cooking cavity of the cooking device is in the transition state of the baking mode.

[0065] In some embodiments, when the current mode is standby mode or keep warm mode, the determining module 520 is further configured to determine that the transition program of the baking mode is a preprocessing transition program; when the current mode is steam mode, the determining module 520 is further configured to determine that the transition program of the baking mode is a steam-to-bake transition program.

[0066] In some embodiments, when the transition procedure is a preprocessing transition procedure, at least one of the burner, atomizer and fan is controlled according to the transition procedure. The control module 530 is also used to control the burner to operate at maximum operating power, the fan to operate at a first preset power for a first preset duration, and control the atomizer to be in a closed state.

[0067] In some embodiments, when the transition program is a steam-to-bake transition program, at least one of the burner, atomizer and fan is controlled according to the transition program. The control module 530 is also used to control the burner to operate at maximum operating power, the fan to operate at a second preset power for a second preset duration, and control the atomizer to be in a closed state. The first preset power is less than the second preset power of the fan, and the first preset duration is greater than the second preset duration.

[0068] In some embodiments, the acquisition module 510 is further configured to acquire the target operating power of the burner in the baking mode; the control module 530 is further configured to control the burner to operate at the target operating power when the cooking device is in the baking mode.

[0069] In some embodiments, the acquisition module 510 is further configured to acquire the target baking temperature of the baking mode and the current cooking temperature of the cooking cavity; the control module 530 is further configured to adjust the target operating power according to the target baking temperature and the current cooking temperature when the cooking device is in the baking mode.

[0070] In some embodiments, the transition state includes a cooking cavity temperature greater than a preset temperature and a cooking cavity humidity less than a preset humidity.

[0071] According to the control device of the cooking apparatus of the present invention, when the cooking apparatus receives a baking mode command, it determines a corresponding transition program based on the current mode of the cooking apparatus, and implements at least one of the control burner, atomizer and fan set in the transition program to increase the cavity temperature and dissipate residual steam in the transition state, shorten the response time of mode switching, and thus effectively improve the final cooking effect of the food.

[0072] Based on the same inventive concept, corresponding to the control method of the cooking device in any of the above embodiments, the present invention also proposes a cooking device, which includes the control device of the cooking device described above. The control device of the cooking device is used to control the cooking device, and the cooking device has beneficial effects corresponding to the control device of the cooking device, which will not be elaborated here.

[0073] Furthermore, the other components and functions of the cooking equipment in the embodiments of the present invention are known to those skilled in the art, and will not be described in detail here to reduce redundancy.

[0074] It should be understood that various parts of the present invention can be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, multiple steps or methods can be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, it can be implemented using any one or a combination of the following techniques known in the art: discrete logic circuits having logic gates for implementing logical functions on data signals, application-specific integrated circuits (ASICs) having suitable combinational logic gates, programmable gate arrays (PGAs), field-programmable gate arrays (FPGAs), etc.

[0075] In the description of this specification, references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0076] Furthermore, the terms "first," "second," etc., used in the embodiments of this invention are for descriptive purposes only and should not be construed as indicating or implying relative importance, or implicitly specifying the number of technical features indicated in this embodiment. Therefore, features defined with terms such as "first" and "second" in the embodiments of this invention can explicitly or implicitly indicate that the embodiment includes at least one of those features. In the description of this invention, the word "multiple" means at least two or more, such as two, three, four, etc., unless otherwise explicitly specified in the embodiments.

[0077] In this invention, unless otherwise explicitly specified or limited in the embodiments, the terms "installation," "connection," "joining," and "fixing" appearing in the embodiments should be interpreted broadly. For example, a connection can be a fixed connection, a detachable connection, or an integral part; it can also be a mechanical connection, an electrical connection, etc. Of course, it can also be a direct connection, or an indirect connection through an intermediate medium, or it can be the internal communication of two components, or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific implementation.

[0078] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking device includes a burner, an atomizer, and a fan; the method includes: When the cooking device receives a baking mode command, the current mode of the cooking device is obtained, including steaming mode, standby mode and keep-warm mode; The transition procedure for the baking mode is determined based on the current mode, wherein when the current mode is the steam mode, the transition procedure for the baking mode is determined to be a steam-to-bake transition procedure; when the current mode is the standby mode or the keep-warm mode, the transition procedure for the baking mode is determined to be a pre-processing transition procedure. The transition procedure controls at least one of the burner, the atomizer, and the fan to put the cooking chamber of the cooking device into a transition state of the baking mode, wherein the transition state includes the temperature of the cooking chamber being greater than a preset temperature and the humidity of the cooking chamber being less than a preset humidity.

2. The control method for the cooking equipment according to claim 1, characterized in that, When the transition procedure is the pre-processing transition procedure, controlling at least one of the burner, the atomizer, and the fan according to the transition procedure includes: The burner is controlled to operate at maximum power, the fan is controlled to operate at a first preset power for a first preset duration, and the atomizer is controlled to be in the off state.

3. The control method for the cooking equipment according to claim 2, characterized in that, When the transition program is the steam-to-bake transition program, at least one of the burner, the atomizer, and the fan is controlled according to the transition program, including: The burner is controlled to operate at its maximum operating power, the fan is controlled to operate at a second preset power for a second preset duration, and the atomizer is controlled to be in a closed state. The first preset power is less than the second preset power of the fan, and the first preset duration is greater than the second preset duration.

4. The control method for the cooking equipment according to claim 2 or 3, characterized in that, The method further includes: Obtain the target operating power of the burner in the baking mode; When the cooking device is in the baking mode, the burner is controlled to operate at the target operating power.

5. The control method for the cooking equipment according to claim 4, characterized in that, The method further includes: Obtain the target baking temperature of the baking mode and the current cooking temperature of the cooking cavity; When the cooking device is in the baking mode, the target operating power is adjusted according to the target baking temperature and the current cooking temperature.

6. A computer-readable storage medium, characterized in that, It stores a control program for a cooking device, which, when executed by a processor, implements the control method for the cooking device according to any one of claims 1-5.

7. A control device for a cooking appliance, characterized in that, The cooking equipment includes a burner, an atomizer, and a fan; the device includes: The acquisition module is used to acquire the current mode of the cooking device when the cooking device receives a baking mode command. The current mode includes steaming mode, standby mode and keep-warm mode. The determining module is used to determine the transition procedure of the baking mode according to the current mode, wherein when the current mode is the steaming mode, the transition procedure of the baking mode is determined to be a steam-to-bake transition procedure; when the current mode is the standby mode or the keep-warm mode, the transition procedure of the baking mode is determined to be a pre-processing transition procedure. A control module is configured to control at least one of the burner, the atomizer, and the fan according to the transition program, so that the cooking cavity of the cooking device is in a transition state of the baking mode, wherein the transition state includes the temperature of the cooking cavity being greater than a preset temperature and the humidity of the cooking cavity being less than a preset humidity.

8. A cooking device, characterized in that, Includes the control device of the cooking apparatus of claim 7.

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