Cooking equipment and cooking control method comprising same

Abstract

The invention discloses cooking equipment and a cooking control method comprising the same. The cooking equipment comprises a control unit, an inner container, a plurality of supports located in the inner container, an air inlet, an air return opening, a fan, a heating unit and an outer air duct, the air inlet and the air return opening are formed in the inner container, the fan, the heating unit and the outer air duct are located on the outer side of the inner container, blades with adjustable angles relative to the outer air duct are arranged at the air inlet, and the supports correspond to the blades in position. And the control unit adjusts the angle of the blade to a working angle according to the detected load distribution condition of each bracket. According to the cooking equipment, according to different loads of different supports and different needed hot air, the air outlet condition of the hot air on the corresponding support can be adjusted by adjusting the working angle of each blade, and therefore the cooking equipment can adjust hot air circulation according to the load distribution condition, and the situation that the local part is over-cooked or half-cooked is avoided. Therefore, the cooking consistency can be obviously improved, and the cooking effect is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to a cooking device and a cooking control method comprising the same. BACKGROUND

[0002] At present, cooking devices such as ovens and steam ovens, etc. begin to provide intelligent menu selection functions. Users can select corresponding cooking modes according to cooking dishes, and each cooking mode has a corresponding cooking program, including parameter settings for internal devices (such as fan speed, heating power). When the user issues a start instruction, the steam oven automatically retrieves the corresponding parameters to start the internal devices and begin operation. At present, the start instruction of the steam oven is mostly based on fixed parameters obtained through experimental debugging. However, in the actual cooking process, the amount of food materials is often different from the experimental conditions. The amount of food materials is positively correlated with the required heat load. When the amount of food materials is large, the required heat load is large. Therefore, the existing steam oven hot air circulation system cannot further improve the matching degree of cooking and cannot improve the cooking effect according to the fixed device start parameters set by the cooking mode. SUMMARY

[0003] The technical problem to be solved by the present application is to overcome the defects of the prior art cooking device that cannot further improve the matching degree of cooking and the cooking effect, and to provide a cooking device and a cooking control method comprising the same.

[0004] A cooking device comprises a control unit, an inner container, a plurality of supports located in the inner container, an air inlet and an air return opening formed on the inner container, a fan located outside the inner container, a heating unit, and an outer air duct. The air inlet is provided with blades whose angle relative to the outer air duct is adjustable. The supports correspond to the positions of the blades. The control unit adjusts the angle of the blades to a working angle according to the detected load distribution of each support.

[0005] In the present application, the required hot air is different for different loads of different supports. By adjusting the working angle of each blade, the present application can adjust the air outlet of the hot air corresponding to the supports, so that the cooking device can adjust the hot air circulation according to the load distribution, avoiding the occurrence of local overcooking or undercooking. Thus, the consistency of cooking can be significantly improved, and the cooking effect can be improved.

[0006] Preferably, the control unit determines the working angle of each blade according to the relative proportion of the load of each support relative to the total load.

[0007] The overall circulation proportion of the hot air determined by the proportion can better fit the actual load situation. At least under the same conditions, for example, when the parameters of the heating unit and the fan are unchanged, it is ensured that the food materials of each support can be cooked uniformly.

[0008] Preferably, the control unit determines the working angle of each blade based on the relative proportion relationship and corresponding data of working angle pre-stored, or determines the working angle of each blade based on the relative proportion relationship and conversion mode of working angle pre-stored.

[0009] Through the pre-stored data or conversion mode pre-trained, the working angle of the blade can be more effective, thereby further improving the balance and consistency of cooking.

[0010] Preferably, the control unit compensates and adjusts the working angle of the blade corresponding to each support according to the detected temperature distribution of the corresponding area of each support.

[0011] By considering the real-time temperature distribution, the problem of uneven cooking temperature can be corrected through supplementary adjustment, and when the working angle determined by the load distribution cannot achieve the best balance, the temperature distribution can be compensated. Further improve the balance and consistency of cooking.

[0012] Preferably, the control unit obtains the compensated temperature value according to the current temperature value of the corresponding area of each support and the pre-stored temperature compensation value corresponding to each support, and determines the compensation angle of each blade according to the distribution of the compensated temperature value. Considering that there is a temperature gradient in the inner container, such as a higher temperature near the heating unit, the temperature gradient of the spatial position is reduced by the temperature compensation value, so that the blade can adjust the hot air entering according to the compensated temperature value which can better reflect the actual situation, thereby obtaining more accurate compensation.

[0013] Preferably, the control unit obtains the difference of the compensated temperature values of different supports, and determines the compensation angle of the corresponding blade according to the difference and the pre-stored threshold value. By setting the threshold value, the frequent adjustment of the blade can be limited to ensure stability within a certain range.

[0014] Preferably, the control unit determines the operation parameters of the fan and / or the heating unit according to the detected temperature distribution and / or total load of the corresponding area of each support. Through the total load and the temperature distribution, the fan and / or the heating unit can be operated at appropriate operation parameters, thereby ensuring that the cooking equipment operates more energy-efficiently. Avoiding the waste of energy efficiency when the load is too low; when the load is too high, the cooking efficiency is low and the cooking effect is poor.

[0015] Preferably, the control unit adjusts the working angle of the blade within the pre-stored limit angle range corresponding to each blade. In this way, the angle of the blade can be limited to avoid damage caused by excessive turning of the blade.

[0016] Preferably, the control unit records the load distribution of each operation and the corresponding working angle of the blade, and prioritizes the working angles of the blades of different batches under the same load distribution, and the working angle of the blade with the highest priority is used as the initial operation angle in the next corresponding load distribution operation. Thus, the next operation can be optimized in advance through the actual operation results, thereby improving the optimal cooking effect and consistency.

[0017] Preferably, the control unit prioritizes the working angles of the blades of different batches under the same load distribution according to the input information of the user and / or the adjustment of the working angle in use. The prioritization of the input information of the user can make the subsequent cooking more in line with the needs of the user, and the adjustment of the working angle in use can reduce the frequent adjustment of the blade in subsequent cooking.

[0018] A cooking control method for the cooking device, comprising the following steps:

[0019] Detecting the load of each support;

[0020] Determining the working angle of the blade according to the pre-stored initial operation angle data corresponding to the load distribution, or calculating the working angle of the blade according to the load distribution of each support.

[0021] In the present application, for different loads of different supports and different hot air needs, the working angle of each blade can be adjusted to adjust the hot air outflow in the corresponding support, so that the cooking device can adjust the hot air circulation according to the load distribution, avoiding the occurrence of local overcooking or undercooking. Thus, the consistency of cooking can be significantly improved, and the cooking effect can be improved.

[0022] Preferably, the step of calculating the working angle of the blade according to the load distribution of each support specifically comprises: determining the working angle of each blade according to the relative proportion of the load of each support to the total load.

[0023] The overall circulation proportion of the hot air determined by the proportion can be more in line with the actual load situation. At least under the same conditions, for example, when the heating unit and the fan parameters are unchanged, it is ensured that the food in each support can be cooked evenly and consistently.

[0024] Preferably, the step of determining the working angle of each blade according to the relative proportion of the load of each support to the total load specifically comprises:

[0025] According to the relative proportion relationship, the working angle of each blade is determined by the pre-stored relative proportion relationship and corresponding data of working angle; or according to the relative proportion relationship, the working angle of each corresponding blade is determined by the pre-stored relative proportion relationship and conversion mode of working angle.

[0026] Through the pre-stored pre-trained data or conversion mode, the working angle of the blade can be obtained more effectively, thereby further improving the balance and consistency of cooking.

[0027] Preferably, the cooking control method further comprises:

[0028] detecting the temperature of the corresponding area of each support;

[0029] According to the detected temperature distribution of the corresponding area of each support, the working angle of the corresponding blade of each support is adjusted.

[0030] By considering the real-time temperature distribution, the problem of uneven cooking temperature can be corrected by supplementary adjustment, and when the working angle determined by the load distribution cannot achieve the best balance, the temperature distribution can be compensated. Further improve the balance and consistency of cooking.

[0031] Preferably, the step of adjusting the working angle of the corresponding blade of each support according to the detected temperature distribution of the corresponding area of each support comprises:

[0032] According to the detected current temperature value of the corresponding area of each support and the pre-stored temperature compensation value corresponding to each support, a compensated temperature value is obtained, and the compensation angle of each corresponding blade is determined according to the distribution of the compensated temperature value. Considering that there is a temperature gradient in the inner container, such as a higher temperature near the heating unit, the temperature gradient of the spatial position is reduced by the temperature compensation value, so that the blade can adjust the hot air inlet according to the compensated temperature value which can better reflect the actual situation, thereby obtaining more accurate compensation.

[0033] Preferably, the step of determining the compensation angle of each corresponding blade according to the distribution of the compensated temperature value comprises:

[0034] The difference between the corresponding compensated temperature values of different supports is obtained, and the compensation angle of the corresponding blade is determined according to the difference and the pre-stored threshold value. By setting the threshold value, the frequent adjustment of the blade can be limited to ensure stability within a certain range.

[0035] Preferably, the cooking control method further comprises determining the operation parameters of the fan and / or the heating unit according to the detected temperature distribution and / or total load of the corresponding area of each of the racks. The total load and the temperature distribution can enable the fan and / or the heating unit to operate at appropriate operation parameters, thereby ensuring that the cooking device operates more energy-efficiently. Avoiding too low load, energy waste is caused; too high load, cooking efficiency is low, and cooking effect is poor.

[0036] Preferably, in each step, the working angle of the blade is adjusted within the pre-stored limited angle range corresponding to the blade. In this way, the angle of the blade can be limited to avoid damage caused by excessive turning of the blade.

[0037] Preferably, the cooking control method further comprises recording the load distribution and the working angle of the blade of each operation, and prioritizing the working angles of the blades of different batches under the same load distribution, and taking the working angle of the blade with the highest priority as the initial operation angle for the corresponding load distribution in the next operation. In this way, the next operation can be optimized in advance based on the actual operation results, thereby improving the optimal cooking effect and consistency.

[0038] Preferably, the step of prioritizing the working angles of the blades of different batches under the same load distribution comprises:

[0039] Prioritizing the working angles of the blades of different batches under the same load distribution according to the input information of the user and / or the adjustment of the working angle in use. Prioritizing the working angles of the blades of different batches under the same load distribution according to the input information of the user can make the subsequent cooking more in line with the needs of the user, and prioritizing the working angles of the blades of different batches under the same load distribution according to the adjustment of the working angle in use can reduce the frequent adjustment of the blades in subsequent cooking.

[0040] On the basis of common general knowledge in the art, the above-mentioned preferred conditions can be combined arbitrarily, i.e., to obtain each preferred example of the present application.

[0041] The positive progress effect of the present application is that the present application can ensure the balanced cooking of internal food under different load conditions, avoid local overcooking or undercooking, and ensure the cooking quality. BRIEF DESCRIPTION OF DRAWINGS

[0042] Figure 1 The figure is a structural schematic diagram of the cooking device in the preferred embodiment of the present application.

[0043] Figure 2 The figure is a control block diagram of the cooking device in the preferred embodiment of the present application.

[0044] Figure 3Flow chart of the cooking control method in the preferred embodiment of the present application.

[0045] Figure 4 Flow chart of the adjustment of the fan and the heating unit in the preferred embodiment of the present application.

[0046] Figure 5 Flow chart of the adjustment of the working angle of the blade in the preferred embodiment of the present application.

[0047] Figure 6 Flow chart of the adjustment according to the temperature distribution in the preferred embodiment of the present application. DETAILED DESCRIPTION

[0048] The present application will be further described in the following by way of examples, but the present application is not limited in the scope of the described examples.

[0049] As shown in Figure 1 and Figure 2 , the present application comprises a cooking device, which comprises a control unit, an inner container 100, a plurality of supports 600 located in the inner container 100, an air inlet 110 and an air return 120 opened on the inner container 100, a fan 200 located outside the inner container 100, a heating unit 300 and an outer air duct 500, the air inlet 110 is provided with a blade 400 with an adjustable angle relative to the outer air duct 500, the supports 600 correspond to the positions of the blade 400, and the control unit adjusts the angle of the blade 400 to a working angle according to the detected load distribution of each support 600.

[0050] The load on the support 600 in the present embodiment can be sensed by a gravity sensor as shown in Figure 2 . The gravity sensor measures the weight by being installed on each support 600. Other common electronic components for measuring weight can also be used. The load distribution can be directly represented by the load values on each support 600, or can be data obtained by mathematical modeling or preset conversion of the load values on each support 600, which can reflect the differences in the loads on each support 600.

[0051] In this invention, the inner cavity 100 refers to the internal chamber of a cooking device, such as the internal space of an oven or steam oven. The air inlet 110 and air outlet 120 of the inner cavity 100 serve as channels for hot air flow within the inner cavity 100. The fan 200 is preferably a cross-flow fan, but other types of fans commonly used in ovens and steam ovens can also be used. The heating unit 300 can be a heating element or other heating device used in conventional ovens or steam ovens. The positional relationship between the air inlet 110 and the support 600 corresponds to the positional relationship of the support 600. Therefore, by adjusting the blades 400 of a specific air inlet 110, the cooking conditions of the support 600 affected by the airflow from that specific air inlet 110 can be influenced. In this embodiment, it is preferable that the support 600 and the blades 400 correspond in height, meaning that adjusting the angle of the blades 400 at the same height can maximally affect the corresponding support 600 at the same height. The support 600 is used to hold food, for example, to support a baking tray.

[0052] In this embodiment, the blade 400 can be configured with a conventional drive rotation structure. For example, the blade 400 itself is hinged to the inner liner 100, and then the blade 400 is rotated by, for example, a motor or cylinder on the blade 400 in conjunction with other linkage mechanisms. In this embodiment, the control unit controls the rotation of the blade 400, which actually means that the control unit controls the motor, cylinder, or other controllable drive device to drive the rotation of the blade 400 directly or indirectly (through common transmission mechanisms such as linkage mechanisms or slider mechanisms). That is, in various embodiments, various common controllable rotation structures can be used for the blade 400. Specifically, as shown below... Figure 1 As shown, during control, when the blade 400 rotates counterclockwise, the distance between it and the air inlet 110 decreases, thus reducing the air intake at that point. When the blade 400 becomes completely vertical, that is, when the distance between it and the air inlet 110 is 0 degrees, there is no air intake at the air inlet 110. Conversely, when the blade 400 rotates clockwise, it increases the air intake at the air inlet 110.

[0053] like Figure 2 As shown, the control unit may preferably have a storage module and a processing module. The storage module may be, for example, various conventional storage media, and the processing module may be conventional logic processing elements or circuits. The control unit may be a conventional electronic control board or a microcontroller or other electronic components.

[0054] In this invention, considering the different loads and required hot air volumes of different supports 600, the hot air output of each blade 400 can be adjusted by changing its working angle. This allows the cooking device to adjust the hot air circulation according to the load distribution, preventing localized overcooking or undercooking. This significantly improves cooking consistency and enhances the cooking effect.

[0055] In a preferred embodiment, the control unit determines the working angle of each blade 400 based on the relative proportion of the load of each support 600 to the total load. The overall circulation ratio of hot air determined by the ratio can better match the actual load situation, ensuring that the food on each support 600 can be cooked evenly and consistently, at least under the same conditions, such as when the parameters of the heating unit 300 and the fan 200 remain unchanged.

[0056] In a preferred embodiment, based on relative proportions, the control unit determines the working angle of each blade 400 using pre-stored data corresponding to the relative proportions and working angles; or, based on relative proportions, the control unit determines the working angle of each blade 400 using pre-stored conversion patterns of relative proportions and working angles. The pre-stored data corresponding to the relative proportions and working angles can be stored in a storage module. By using the pre-stored, pre-trained data or conversion patterns, a more effective working angle for the blades 400 can be obtained, thereby further improving the balance and consistency of cooking.

[0057] In a preferred embodiment, the control unit adjusts the working angle of the blade 400 corresponding to each support 600 based on the detected temperature distribution in the corresponding area of ​​each support 600. The temperature distribution in the corresponding area of ​​the support 600 can be as follows: Figure 2 Temperature sensors are used for measurement. For example, an infrared sensor detects the surface temperature of the food on the support 600, thus obtaining the temperature value of the corresponding area of ​​the support 600. Alternatively, a temperature sensor that is directly in contact with the air or food can be placed directly in the corresponding area of ​​the support 600 to detect the temperature. The corresponding area of ​​the support 600 can be the area on the support 600 where food can be placed. By considering the real-time temperature distribution, the problem of uneven cooking temperature can be corrected through supplementary adjustments. When the optimal balance cannot be achieved even with a determined working angle and load distribution, the temperature distribution can be used to compensate for this, further improving the evenness and consistency of cooking.

[0058] In a preferred embodiment, the control unit obtains the compensated temperature value based on the current temperature value of the corresponding area of ​​each bracket 600 and the pre-stored temperature compensation value corresponding to each bracket 600, and determines the compensation angle of each blade 400 according to the distribution of the compensated temperature value. Considering the temperature gradient within the inner liner 100, such as the higher temperature near the heating unit 300, the temperature compensation value reduces the impact of the spatial temperature gradient, allowing the blades 400 to adjust the intake of hot air based on the compensated temperature value that better reflects the actual situation, thereby achieving more accurate compensation.

[0059] In the preferred embodiment, the control unit obtains the difference of the corresponding compensated temperature values of the different racks 600, and determines the compensation angle of the corresponding blade 400 according to the difference and a pre-stored threshold value. The threshold value can be pre-stored in the storage module. By setting the threshold value, the frequent adjustment of the blade 400 can be limited, and stability within a certain range can be ensured.

[0060] In the preferred embodiment, the control unit determines the operation parameters of the fan 200 and / or the heating unit 300 according to the detected temperature distribution and / or total load of the corresponding area of each rack 600. Through the total load and the temperature distribution, the fan 200 and / or the heating unit 300 can be operated at appropriate operation parameters, so as to ensure that the cooking device is more energy-efficient. Avoiding too low load, causing energy waste; too high load, low cooking efficiency, poor cooking effect. The parameters of the fan 200 include parameters such as speed and power, and the parameters of the heating unit 300 include parameters such as current, voltage, and power. The parameters of the fan 200 and the heating unit 300 can be controlled by the control unit.

[0061] In the preferred embodiment, the control unit adjusts the working angle of the blade 400 within the pre-stored limit angle range corresponding to each blade 400. The pre-stored limit angle can be saved in the storage module. In this way, the angle of the blade 400 can be limited to avoid damage caused by excessive turning of the blade 400.

[0062] In the preferred embodiment, the control unit records the load distribution and the working angle of the corresponding blade 400 of each operation, and prioritizes the working angles of the blades 400 of different batches under the same load distribution, and takes the working angle of the blade 400 with the highest priority as the initial running angle for the next corresponding load distribution operation. The load distribution and the working angle of the corresponding blade 400 of each operation are stored in the storage module. For example, for the relationship between the load distribution and the working angle of the three racks 600, it can be load value 1-angle value 1, load value 2-angle value 2, load value 3-angle value 3, or load value 1-load value 2-load value 3-angle value 1-angle value 2-angle value 3 in the form of associated series data storage. Among them, the former can reflect the record storage of each layer of racks 600, and the latter can reflect the result of considering the angles of all blades 400 and the load distribution. In this way, the next operation can be optimized in advance through the actual operation result, so as to improve the best cooking effect and consistency.

[0063] In a preferred embodiment, the control unit prioritizes the working angles of the different batches of the blades 400 in the same load distribution situation according to the input information of the user and / or the adjustment of the working angle in use. The prioritization referring to the input information of the user can make the subsequent cooking more in line with the needs of the user, and the adjustment of the working angle in use can reduce the frequent adjustment of the blades 400 in the subsequent cooking. The input information of the user includes information related to the cooking result, such as overcooked or undercooked or not cooked at all, or overcooked at all, etc. The adjustment of the working angle includes, for example, the change of the working angle in a selected period of time in the entire single working time, or the working angle at a selected time in the entire single working time.

[0064] As shown in Figures 3-6 , the embodiment discloses a cooking control method for a cooking device, comprising the following steps:

[0065] S101, detecting the load of each support;

[0066] S102, determining the working angle of the blade according to the pre-stored initial running angle data corresponding to the load distribution situation, or calculating the working angle of the blade according to the load distribution situation of each support.

[0067] In the present application, for different loads of different supports and different hot air required, the present application can adjust the hot air out of the corresponding support by adjusting the working angle of each blade, so that the cooking device can adjust the hot air circulation according to the load distribution situation, avoiding the occurrence of local overcooked or undercooked situation. Therefore, the consistency of cooking can be obviously improved, and the cooking effect can be improved.

[0068] In a preferred embodiment, in the step of S102, the step of calculating the working angle of the blade according to the load distribution situation of each support specifically comprises: determining the working angle of each blade according to the relative proportional relationship of the load of each support with respect to the total load. The overall circulation proportion of the hot air determined by the proportion can be more in line with the actual load situation, and at least under the same conditions, for example, when the parameters of the heating unit and the fan are unchanged, it can ensure that the food materials in each support can be cooked uniformly.

[0069] Specifically, reference can be made to the case shown in Figure 5 . The pressure sensor detects the load weight on the three-layer support 600, and the load weight of the three-layer support from top to bottom is M1, M2, M3 in turn. The working angle of the blade of the three-layer air inlet 110 from top to bottom is θ1, θ2, θ3 in turn. After the user selects the cooking mode in the intelligent menu, the three-layer blade standard opening angle θ 10 , θ 20 , θ30 , adjust the opening angle according to the load distribution. According to the weight, divide the load level. For i layer (i = 1, 2, 3). If M i <0.3M, i layer is light load, adjust to 0.8θ i0 <θ i <θ i0 ; if M i >0.6M, i layer is heavy load, adjust to θ i0 <θ i <1.2θ i0 ; otherwise, i layer is medium load, θ i =θ i0 . Finally, output the working angles θ1, θ2, θ3 of the three-layer blades 400, thereby adjusting the angles of the blades 400. In addition, considering that the upper layer air inlet 110 has a lower influence on the hot air circulation in the cavity, and the use frequency of the upper layer space is lower than that of other layers in actual use, it is considered that the upper layer air inlet 110 is closed under the condition of the upper layer being empty, which can not only distribute the flow to the lower layer use space, but also strengthen the hot air circulation in the cavity. Therefore, a load critical value M0 is set, and if M1

[0070] In the preferred embodiment, the step of determining the working angle of each blade according to the relative proportion of the load of each support relative to the total load specifically includes: determining the working angle of each blade through the pre-stored corresponding data of relative proportion and working angle based on the relative proportion; or determining the working angle of each corresponding blade through the pre-stored conversion mode of relative proportion and working angle based on the relative proportion. The pre-stored corresponding data of relative proportion and working angle can be the pre-stored relationship between each proportion and the corresponding working angle. Figure 5 The relative proportion and working angle conversion mode is shown. Through the pre-stored pre-trained data or conversion mode, the working angle of the blade can be obtained more effectively, thereby further improving the balance and consistency of cooking.

[0071] As Figure 1 shown, the cooking control method of the embodiment further includes:

[0072] S201, detecting the temperature of the corresponding area of each support;

[0073] S202, compensating and adjusting the working angle of the blade corresponding to each support according to the temperature distribution of the corresponding area of each support.

[0074] The steps S201 and S202 of the embodiment are arranged in time after the steps S101 and S102. In other embodiments, the steps S201 and S101 can also be in the order of starting, proceeding or vice versa. The step S202 is usually performed after the step S102. The steps S101 and S102 can be run only once, and the steps S201 and S202 can be repeated according to a predetermined time. By considering the real-time temperature distribution, the problem of uneven cooking temperature can be corrected by supplementary adjustment, and when the working angle determined by the load distribution cannot be optimally balanced, the temperature distribution can be compensated. The balance and consistency of cooking are further improved.

[0075] In the preferred embodiment, the step of compensating and adjusting the working angle of the corresponding blade of each support according to the detected temperature distribution of the corresponding area of each support specifically includes: obtaining the compensated temperature value according to the detected current temperature value of the corresponding area of each support and the pre-stored temperature compensation value corresponding to each support, and determining the compensation angle of the corresponding blade according to the distribution of the compensated temperature value. In some embodiments, the step of determining the compensation angle of the corresponding blade according to the distribution of the compensated temperature value specifically includes: obtaining the difference of the corresponding compensated temperature value of different supports, and determining the compensation angle of the corresponding blade according to the difference and the pre-stored threshold value.

[0076] As shown in the flowchart of the right part of Figure 6 Every Δt time, the temperature sensor monitors the temperature of the inner container 100, which can be the corresponding area of all supports 600 or the corresponding area of the non-empty supports 600, and detects the temperature of each layer (T1, T2, T3 from top to bottom). Considering the temperature gradient in the steaming oven, the upper layer is close to the heating unit 300, so the temperature is higher, and a layered temperature compensation model is established. According to the experimental test of the temperature distribution of each layer under load / unload, a compensation coefficient table is obtained. For example: all three layers of supports 600 have loads, and the average temperatures detected by the upper, middle and lower supports 600 are T1, T2 and T3, respectively. The pre-stored temperature compensation values corresponding to the upper, middle and lower layers are ΔT1=-5℃, ΔT2=0℃ and ΔT3=3℃, respectively. Then the compensated temperature values of the upper, middle and lower layers are T1+ΔT1, T2+ΔT2 and T3+ΔT3, respectively. According to the distribution of the corrected compensated temperature values of each layer, it is determined whether to adjust the blade 400. For example: if the temperature difference between the highest layer T i and the lowest layer T j exceeds the threshold value T max2Then, the blades 400 in layer i are compensated with a compensation angle of 0~5°, meaning the opening angle of blade 400 increases by 0~5°, while the opening angle of blades 400 in layer j decreases by 0~5°. These adjustments ensure that the angle of blades 400 in each layer does not exceed their adjustment range. Setting a threshold can limit frequent adjustments of blades 400, ensuring stability within a certain range. In other embodiments, the distribution of compensated temperature values ​​in each layer can also be determined by relating the compensated temperature values ​​of each layer's support 600 to the average value or other set temperature values, and then adjusting the compensation angle of blades 400 accordingly.

[0077] In the above implementation, considering the temperature gradient within the inner liner 100, such as the higher temperature at the upper support 600 near the heating unit 300, the influence of the spatial temperature gradient is reduced by using a temperature compensation value. This allows the blades to adjust the intake of hot air based on the compensated temperature value that better reflects the actual situation, thereby achieving more accurate compensation.

[0078] In a preferred embodiment, the cooking control method further includes determining the operating parameters of the fan and / or heating unit based on the detected temperature distribution and / or total load of the corresponding areas of each support. By analyzing the total load and temperature distribution, the fan and / or heating unit can operate within appropriate parameters, thereby ensuring more energy-efficient operation of the cooking equipment. This avoids energy waste due to excessively low load and low cooking efficiency and poor cooking results due to excessively high load. Figure 3 As shown, steps S301 and S302 illustrate the specific implementation of the above steps. Step S301 is executed according to step S101, and step S302 is executed according to step S202. However, in other embodiments, only one of the two steps may be executed. Steps S301 and S302 are... Figure 3 The dashed arrow indicates that in some implementations, steps S301 and S302 may be executed sequentially.

[0079] like Figure 4 As shown, Figure 4 This describes a specific method for determining the operating parameters of the fan 200 and heating unit 300 based on the total load. When the user selects the corresponding cooking mode and starts the machine, the pressure sensor detects the load weight on the three-layer support 60. The load weights on the three-layer support 600 from top to bottom are M1, M2, and M3, respectively. The total load weight of the cavity, M = M1 + M2 + M3, is calculated based on the monitored load weights of the three layers. The standard load value M for each cooking mode is stored in the database. s If 0.75M s ≤M≤1.25M s If M < 0.75M, then it is the standard mode; sIf M > 1.25M, then it is light load mode; s If it is, then it is in overload mode.

[0080] Therefore, based on the different modes determined above, the fan speed and heating power of the hot air circulation system are adjusted. In standard mode, the fan speed is N0 and the heating power of the heating unit is P0. In light load mode, the total load weight M and M' are adjusted accordingly. s Due to the relationship, the speed and heating power of fan 200 decrease by 0-40%. In heavy-load mode, based on M and M... s Due to the relationship between the fan speed and heating power, the fan speed increases by 0-50% to 200 rpm. This allows for automatic adjustment based on load conditions. When the internal load is too low, it reduces energy waste; when the load is too high, it ensures cooking efficiency.

[0081] like Figure 6 As shown, Figure 6 The left side shows the specific method for determining the operating parameters of the fan 200 and the heating unit 300 based on the temperature distribution. Figure 6 The method and the determination of the 400° compensation angle for the blades can be performed in combination. For example... Figure 6 The diagram illustrates how the temperature distribution within the inner liner 100 determines whether to adjust the operating parameters of the fan 200 and / or the heating unit, or to compensate for the working angles of the blades corresponding to each support. For example, in this embodiment, the average temperature T within the inner liner 100 is detected during operation. t When t is T t With the preset temperature value T s,t The difference exceeds the threshold T max1 If the temperature does not exceed the threshold, the hot air circulation parameters (heating power of the heating element and fan speed) are adjusted, and the circulation ends. If the threshold is not exceeded, the hot air circulation parameters are not adjusted, and the process proceeds to the step of compensating for the working angle of the blades corresponding to each support. The above process can be executed every Δt time interval, with the temperature sensor monitoring the temperature of the inner liner and dynamically adjusting the hot air circulation parameters. Each operating mode corresponds to a preset temperature fluctuation curve.

[0082] In a preferred embodiment, at each step, the working angle of the blades is adjusted within a pre-stored limiting angle range corresponding to each blade. This limits the blade angle and prevents damage caused by excessive blade turning.

[0083] like Figure 3 As shown, in a preferred embodiment, the cooking control method further includes step S401: recording the load distribution and corresponding blade working angle for each run, and prioritizing the working angles of different batches of blades under the same load distribution, using the working angle of the blade with the highest priority as the initial running angle for the next run under the corresponding load distribution.Figure 3 The initial running angle stored in step S401 is indicated by a dashed arrow between step S401 and step S102, and will be used as the pre-stored initial running angle data in the next step S102. In this way, the next running can be optimized in advance according to the actual running result, so as to improve the optimal cooking effect and consistency.

[0084] In the preferred embodiment, the step of prioritizing the working angles of the different batches of leaves under the same load distribution comprises: prioritizing the working angles of the different batches of leaves under the same load distribution according to the input information of the user and / or the adjustment of the working angle in use. The input information of the user can be, for example, after cooking, an evaluation window pops up on the touch screen: satisfied, not cooked, overcooked, etc. If the user selects satisfied, the running parameters are stored in the database. If the user selects not cooked or overcooked, the running parameters of this cooking, the load condition and the running parameters and the load condition under the same cooking mode in the database are retrieved, the running parameters are corrected by using the AI algorithm, and the corrected parameters are used in the next cooking.

[0085] The prioritization according to the input information of the user can make the subsequent cooking more in line with the needs of the user, and the adjustment of the working angle in use can reduce the frequent adjustment of the leaves in the subsequent cooking.

[0086] The positive progress effect of the present application is that the present application can ensure the balanced cooking of the internal food materials under different load conditions, avoid local overcooking or undercooking, and ensure the cooking quality.

Claims

1. A cooking apparatus comprising a control unit, an inner container, a plurality of racks located in the inner container, an air inlet and an air outlet formed on the inner container, a fan located outside the inner container, a heating unit, and an outer air duct, characterized in that, The air inlet is provided with blades with adjustable angles relative to the outer air duct, the supports correspond to the positions of the blades, and the control unit adjusts the angles of the blades to working angles according to the detected load distribution of each support.

2. The cooking apparatus of claim 1, wherein, The control unit determines the working angles of each blade according to the relative proportion relationship of the load of each support relative to the total load.

3. The cooking apparatus of claim 2, wherein, Based on the relative proportion relationship, the control unit determines the working angles of each blade through corresponding data of the relative proportion relationship and the working angles pre-stored, or based on the relative proportion relationship, the control unit determines the working angles of each corresponding blade through a conversion mode of the relative proportion relationship and the working angles pre-stored.

4. The cooking apparatus according to any one of claims 1 to 3, wherein The control unit compensates and adjusts the working angles of the blades corresponding to each support according to the temperature distribution of the corresponding area of each support detected.

5. The cooking apparatus of claim 4, wherein, The control unit obtains the compensated temperature values according to the current temperature values of the corresponding areas of each support and the pre-stored temperature compensation values corresponding to each support, and determines the compensation angles of each corresponding blade according to the distribution of the compensated temperature values.

6. The cooking apparatus of claim 5, wherein, The control unit obtains the difference between the corresponding compensated temperature values of different supports, and determines the compensation angles of each corresponding blade according to the difference and the pre-stored threshold value.

7. The cooking apparatus according to any one of claims 1 to 6, wherein The control unit determines the operation parameters of the fan and / or the heating unit according to the temperature distribution of the corresponding area of each support and / or the total load.

8. The cooking apparatus according to any one of claims 1 to 6, wherein The control unit adjusts the working angles of the blades within the pre-stored limit angle range corresponding to each blade.

9. The cooking apparatus according to any one of claims 1 to 6, wherein The control unit records the load distribution and the working angles of the corresponding blades of each operation, and prioritizes the working angles of the blades of different batches under the same load distribution, and takes the working angle of the blade with the highest priority as the initial operation angle in the next corresponding load distribution operation.

10. The cooking apparatus of claim 9, wherein, The control unit prioritizes the working angles of the blades of different batches under the same load distribution according to the input information of the user and / or the adjustment of the working angles in use.

11. A cooking control method for the cooking apparatus according to claim 1, characterized by, The method comprises the following steps: detecting the loads of each support; determining the working angles of the blades according to the pre-stored initial operation angle data corresponding to the load distribution, or calculating the working angles of the blades according to the load distribution of each support.

12. The cooking control method according to claim 11, wherein The step of calculating the working angles of the blades according to the load distribution of each support specifically comprises: determining the working angles of each blade according to the relative proportion relationship of the load of each support relative to the total load.

13. The cooking control method according to claim 12, wherein The step of determining the working angles of each blade according to the relative proportion relationship of the load of each support relative to the total load specifically comprises: The working angles of the blades are determined based on the relative proportion relationship and corresponding data of the working angles pre-stored according to the relative proportion relationship, or the working angles of the corresponding blades are determined based on the relative proportion relationship and a conversion mode of the working angles pre-stored according to the relative proportion relationship.

14. The cooking control method according to any one of claims 11 to 13, characterized by, The cooking control method further comprises: detecting the temperature of the corresponding area of each support; compensating and adjusting the working angle of the blade corresponding to each support according to the temperature distribution of the corresponding area of each support.

15. The cooking control method according to claim 14, wherein The step of compensating and adjusting the working angle of the blade corresponding to each support according to the temperature distribution of the corresponding area of each support specifically comprises: obtaining the compensated temperature value according to the current temperature value of the corresponding area of each support and the pre-stored temperature compensation value corresponding to each support, and determining the compensation angle of the corresponding blade according to the distribution of the compensated temperature value.

16. The cooking control method according to claim 15, wherein The step of determining the compensation angle of the corresponding blade according to the distribution of the compensated temperature value specifically comprises: obtaining the difference of the corresponding compensated temperature values of different supports, and determining the compensation angle of the corresponding blade according to the difference and the pre-stored threshold value.

17. A cooking control method according to any one of claims 11 to 16, characterized in that, The cooking control method further comprises: determining the operation parameters of the fan and / or the heating unit according to the temperature distribution and / or the total load of the corresponding area of each support.

18. The cooking control method according to any one of claims 11 to 16, characterized by, In each step, the working angle of the blade is adjusted within the pre-stored limited angle range corresponding to the blade.

19. The cooking control method according to any one of claims 11 to 16, characterized by, The cooking control method further comprises: recording the load distribution and the working angle of the corresponding blade of each operation, and prioritizing the working angles of the blades of different batches under the same load distribution, and taking the working angle of the blade with the highest priority as the initial operation angle in the next operation corresponding to the load distribution.

20. The cooking control method according to claim 19, wherein The step of prioritizing the working angles of the blades of different batches under the same load distribution specifically comprises: prioritizing the working angles of the blades of different batches under the same load distribution according to the input information of the user and / or the adjustment of the working angle in use.

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