Cooking equipment control method and device, cooking equipment, storage medium and product

Abstract

The invention provides a cooking equipment control method and device, cooking equipment, a storage medium and a product. The control method comprises the following steps: acquiring a target food material type, and determining a heating temperature interval and division of a plurality of heating temperature sections in the heating temperature interval; obtaining a first time required for the cooking cavity to rise from the first target temperature to a second target temperature, and determining a target food material weight grade according to the target food material type; determining total cooking time according to the target food material weight grade and the target food material type; according to the target food material weight grade, the division of the multiple heating temperature sections in the heating temperature interval and the total cooking time, the heating temperature sections and the cooking duration of the heating temperature sections are determined, and the cooking equipment is controlled to complete cooking according to a preset cooking sequence. The total cooking time, the heating temperature sections and the cooking duration of each heating temperature section are determined according to the target food material type and the target food material weight grade, the control precision of the cooking time and the cooking temperature is improved, and the cooking effect is improved.

Description

Technical Field

[0001] This invention relates to the field of household appliances, and in particular to a cooking equipment control method, apparatus, cooking equipment, storage medium, and product. Background Technology

[0002] Most existing steamers require manual setting of cooking time, but most users cannot accurately determine the cooking time needed for different ingredients or different quantities. This can easily lead to large amounts of food being undercooked while small amounts are overcooked, requiring users to experiment multiple times based on the amount of food to achieve the optimal cooking time.

[0003] Furthermore, verification tests on large quantities of ingredients or cooking spaces with multiple layers (steaming) revealed that when steam travels a long distance to reach the food or when the food is too thick, the temperature difference at the center of the food decreases, prolonging the cooking time in the center. This results in overcooked food, reduced texture, or even undercooked food, impacting the consumer experience and usability. For example, regarding the steaming function of steamed egg custard, research showed that small quantities of ingredients can achieve a smooth, pore-free surface when steamed at a low temperature for a short time. However, when cooking large quantities of ingredients, using the same low temperature and short time results in an undercooked center. Simply increasing the cooking temperature leads to an overcooked, darkened surface and increased pores in the center, while simply increasing the cooking time does not resolve the issue of an undercooked center, severely affecting the quality of the food and the user experience. Summary of the Invention

[0004] In view of this, it is necessary to provide a cooking equipment control method, device, cooking equipment, storage medium and product to address the above problems, so as to adapt to the cooking needs of different types of ingredients with different amounts of ingredients and improve the cooking effect.

[0005] This invention first provides a method for controlling a cooking device, the cooking device having a steam generating chamber and a cooking chamber connected to the steam generating chamber, wherein the water volume in the steam generating chamber remains constant, and the cooking chamber and the steam generating chamber connected to the cooking chamber are included in the following steps:

[0006] Obtain the target ingredient type, determine the heating temperature range and the division of multiple heating temperature segments within the heating temperature range;

[0007] The time required for the temperature inside the cooking cavity to rise from the first target temperature to the second target temperature is obtained, and the weight grade of the target ingredient is determined according to the type of target ingredient.

[0008] The total cooking time is determined based on the target ingredient weight class and the target ingredient type.

[0009] Based on the target ingredient weight grade, the division of multiple heating temperature segments within the heating temperature range, and the total cooking time, the heating temperature segments and the cooking time of each heating temperature segment are determined, and the cooking equipment is controlled to complete the cooking in a preset cooking sequence.

[0010] The cooking equipment on which the above control method is based processes a steam generating chamber and a cooking chamber connected to the steam generating chamber, and the water volume in the steam generating chamber remains constant. Here, "the water volume remains constant" means that during the use of the cooking equipment, the water volume in the steam generating chamber remains constant under the regulation of the water control component. This setting eliminates the impact of different water volumes in the steam generating chamber on the cooking effect. Using this control method in cooking equipment, there is no need for the user to manually input the amount of ingredients, nor is it necessary to add a weighing element to the base assembly. It can accurately determine the weight grade of the target ingredients in the cooking chamber, as well as the heating temperature range and the division of multiple heating temperature segments within the heating temperature range, based on the type of target ingredients and the time required for the temperature to rise from the first target temperature to the second target temperature. It can also determine the total cooking time based on the type of target ingredients and their weight grade, and determine the heating temperature segments and the cooking time of each heating temperature segment based on the weight grade of the target ingredients, the division of multiple heating temperature segments within the heating temperature range, and the total cooking time. This improves the control precision of cooking time and cooking temperature, adapting to the cooking needs of different types of ingredients at different weight grades. It can avoid situations such as overcooking due to insufficient ingredient quantity, undercooked center and overcooked exterior due to prolonged high-temperature heating, or excessively long cooking time due to low-temperature heating, thereby improving the cooking effect.

[0011] In one embodiment, the step of acquiring the target ingredient type, determining the heating temperature range, and dividing the heating temperature range into multiple heating temperature segments includes:

[0012] Obtain the target ingredient type, query the first mapping table, and determine the heating temperature range and the division of multiple heating temperature segments within the heating temperature range;

[0013] The first mapping table includes the correspondence between the target food type and the heating temperature range, the number of heating temperature segments within the heating temperature range, and the temperature range of each heating temperature segment.

[0014] In one embodiment, the step of obtaining the time required for the temperature inside the cooking cavity to rise from a first target temperature to a second target temperature, and determining the weight grade of the ingredient based on the type of ingredient, includes:

[0015] After the water in the steam generating chamber boils, the first time taken for the temperature in the cooking chamber to rise from the first target temperature to the second target temperature is obtained.

[0016] Based on the type of target ingredient, obtain the maximum time required for the preset first target temperature to rise to the second target temperature;

[0017] The weight class of the ingredient is determined based on the first time corresponding to the target ingredient and the preset maximum time.

[0018] In one embodiment, determining the weight grade of the ingredient based on the first time corresponding to the target ingredient and a preset maximum time includes:

[0019] Determine the proportional relationship between the first time and the preset maximum time corresponding to the target ingredient;

[0020] Based on the ratio between the first time and the preset maximum time corresponding to the target ingredient, the third mapping table is queried to determine the total quantity level of the ingredient.

[0021] The third mapping table includes the ratio range between the first time and the preset maximum time corresponding to the target ingredient and the correspondence between the ingredient weight class.

[0022] In one embodiment, determining the total cooking time based on the target ingredient weight class and the target ingredient type includes:

[0023] Based on the target ingredient type and the target ingredient weight class, query the second mapping table to determine the total cooking time;

[0024] The second mapping table includes the correspondence between the target ingredient type and the target ingredient weight class and the total cooking time.

[0025] In one embodiment, the step of determining the heating temperature range and the cooking time of each heating temperature range based on the target ingredient weight grade, the division of multiple heating temperature segments within the heating temperature range, and the total cooking time, and controlling the cooking equipment to complete the cooking according to a preset cooking sequence, includes:

[0026] Based on the target ingredient weight class and the division of multiple heating temperature segments within the heating temperature range, determine the heating temperature segment and the ratio of the cooking time of each heating temperature segment to the total cooking time.

[0027] Then, based on the total cooking time, determine the cooking time for each heating temperature range.

[0028] In one embodiment, the temperature range of any heating temperature segment is set as [T', T”], then:

[0029] Heating will stop when the temperature inside the cooking cavity is detected to be higher than T".

[0030] Heating is activated when the temperature inside the cooking cavity is detected to be below T'.

[0031] The present invention also provides a cooking equipment control device, comprising:

[0032] The module acquires the type of target ingredient and the first time required for the cooking cavity to rise from the first target temperature to the second target temperature.

[0033] The processing module is used to determine the heating temperature range and the division of multiple heating temperature segments within the heating temperature range based on the type of target ingredient; determine the weight grade of the target ingredient based on the first time corresponding to the type of target ingredient and the type of target ingredient; determine the total cooking time based on the weight grade of the target ingredient and the type of target ingredient; determine the heating temperature segment and the cooking time of each heating temperature segment based on the weight grade of the target ingredient, the division of multiple heating temperature segments within the heating temperature range and the total cooking time, and control the cooking equipment to complete the cooking according to the preset cooking sequence.

[0034] The present invention also provides a cooking apparatus, comprising:

[0035] Equipment body;

[0036] The processor is electrically connected to the device body;

[0037] Memory used to store the processor's executable instructions;

[0038] The processor is configured to execute the instructions to implement the steps of the cooking device control method as described above.

[0039] In one embodiment, the device body includes:

[0040] A steamer assembly having a cooking cavity, the steamer assembly having clearance holes; and

[0041] A base assembly, on which the steamer assembly is mounted, the base assembly including a bottom shell, a steam generator, a water tank, and a water control element disposed within the bottom shell; the bottom shell has an operating interface communicatively connected to the processor, the steam generator is electrically connected to the processor, and the water tank is connected to the steam generator via the water control element; and

[0042] The temperature measuring assembly includes a first temperature measuring element for measuring the water temperature inside the steam generator and a second temperature measuring element for measuring the temperature inside the cooking cavity.

[0043] The present invention also provides a computer-readable storage medium having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the steps of the cooking equipment control method described in any of the preceding claims.

[0044] The present invention also provides a computer program product having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the steps of the cooking equipment control method described above. Attached Figure Description

[0045] Figure 1 This is a cross-sectional view of a cooking apparatus according to one embodiment of the present invention;

[0046] Figure 2 for Figure 1 Enlarged view of point A in the middle;

[0047] Figure 3 for Figure 1 A partial three-dimensional cross-sectional view of the cooking equipment;

[0048] Figure 4 for Figure 1 A partial cross-sectional view of the cooking equipment from another perspective;

[0049] Figure 5 This is a flowchart of a control method according to one embodiment of the present invention;

[0050] Figure 6 for Figure 5 The process for determining the weight grade of ingredients in the control method. Figure 1 ;

[0051] Figure 7 for Figure 6 The process for determining the weight grade of ingredients in the control method. Figure 2 ;

[0052] Figure 8 This is a temperature-time curve of a control method according to one embodiment of the present invention.

[0053] Reference numerals: 10, Steamer assembly; 11, Cooking cavity; 12, Clearance hole; 20, Base assembly; 21, Bottom shell; 211, Operating interface; 22, Steam generator; 23, Temperature measuring component; 231, Second temperature measuring element; 232, First temperature measuring element; 24, Steam generating cavity; 30, Water tank; 40, Water control element; 50, Juice receiving tray; 51, Assembly hole. Detailed Implementation

[0054] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0055] It should be noted that when a component is said to be "installed on" another component, it can be directly on the other component or it may be in a component that is centered on it. When a component is said to be "set on" another component, it can be directly set on the other component or it may also be in a component that is centered on it. When a component is said to be "fixed to" another component, it can be directly fixed to the other component or it may also be in a component that is centered on it.

[0056] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the specification of this invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "or / and" as used herein includes any and all combinations of one or more of the associated listed items.

[0057] Most existing steamers require manual setting of cooking time, but most users cannot accurately determine the cooking time needed for different ingredients or different quantities. This can easily lead to large amounts of food being undercooked while small amounts are overcooked, requiring users to experiment multiple times based on the amount of food to achieve the optimal cooking time.

[0058] Furthermore, testing with large quantities of ingredients or in large cooking spaces (multi-layer steaming) revealed that when steam travels a long distance to reach the food or when the food is too thick, the temperature difference at the center of the food decreases, prolonging the cooking time in the center. This results in overcooked food, a decline in texture, or even undercooked food, impacting the consumer experience and usability. For example, regarding the steaming function of egg custard, research showed that small amounts of ingredients can achieve a smooth, pore-free surface when steamed at a low temperature for a short time. However, when cooking large quantities of ingredients at the same low temperature for a short time, the center of the custard remains undercooked. Simply increasing the cooking temperature leads to an overcooked, darkened surface and increased pores in the center, while simply increasing the cooking time does not resolve the issue of undercooked centers, severely affecting the quality of the food and the user experience.

[0059] To solve the above problems, such as Figures 1 to 4 As shown, this application provides a cooking equipment control method, apparatus, cooking equipment, storage medium, and product to improve cooking results.

[0060] like Figures 1 to 3As shown, specifically, the cooking device includes a device body, a processor (not shown), and a memory (not shown), wherein: the processor is electrically connected to the device body; the memory is used to store processor-executable instructions; the processor is configured to execute the instructions to implement the steps of the cooking device control method. The device body includes a steamer assembly 10, a base assembly 20, and a temperature measuring assembly 23, wherein: the steamer assembly 10 has a cooking cavity 11; the steamer assembly 10 is disposed on the base assembly 20, and the base assembly 20 includes a bottom shell 21, a steam generator 22 disposed within the bottom shell 21, a water tank 30, and a water control element 40; the bottom shell 21 is provided with an operating interface 211 communicatively connected to the processor; the steam generator 22 is electrically connected to the processor; the steam generator 22 has a steam generating cavity 24 communicating with the cooking cavity 11; the water tank 30 is connected to the steam generator 22 through the water control element 40; the temperature measuring assembly 23 includes a first temperature measuring element 232 for measuring the water temperature inside the steam generator 22, and a second temperature measuring element 231 for measuring the temperature inside the cooking cavity 11.

[0061] like Figures 2 to 3 As shown, the steamer assembly 10 has a clearance hole 12. The second temperature sensor 231 passes through the clearance hole 12 and contacts the cooking cavity 11, and the second temperature sensor 231 is electrically connected to the processor. The first temperature sensor 232 is located inside the steam generating cavity 24. The steam generator 22 is used to heat the water in the steam generating cavity 24 and generate steam. The generated steam enters the cooking cavity 11 inside the steamer assembly 10, thereby heating the food in the cooking cavity 11.

[0062] Users can select a cooking mode on the user interface 211. The cooking mode can include information about the type of food being cooked, such as steamed eggs, steamed fish, steamed meat, etc. The processor can obtain the cooking mode selected by the user and the temperature detected by the temperature measuring component 23, and control the steam generator 22 to work according to the set control method, so that the cooking device can automatically cook food that meets the user's needs.

[0063] During cooking, the processor controls the steam generator 22 to heat the water in the steam generating chamber 24 and generate steam. The steam generated in the steam generating chamber 24 flows upward and enters the cooking chamber 11. The second temperature sensor 231 collects the temperature inside the cooking chamber 11 through the clearance hole 12, thereby enabling real-time detection of the temperature inside the cooking chamber 11. This allows the temperature sensing component 23 to accurately detect the temperature of the environment where the food is located. The processor can also control the heating power of the steam generator 22 based on the temperature detected by the temperature sensing component 23. For example, when the second temperature sensor 231 detects that the temperature inside the cooking chamber 11 reaches a preset temperature range, it controls the steam generator 22 to stop heating or reduce the heating power of the steam generator 22. When the second temperature sensor 231 detects that the temperature inside the cooking chamber 11 is lower than the preset temperature range, it controls the steam generator 22 to start heating or increase the heating power of the steam generator 22 to ensure the cooking effect.

[0064] like Figure 1 As shown, the steamer assembly 10 may include one, two, three, or more layers of steamers, with multiple layers stacked together. The user can select the actual number of steamers needed according to cooking requirements. The second temperature measuring element 231 extends into the cooking cavity 11 of the bottommost steamer through the clearance hole 12 on the bottommost steamer. In the illustrated embodiment, the steamer assembly 10 can have up to three layers of steamers.

[0065] like Figure 1 and Figure 3 As shown, the second temperature measuring element 231 is located outside the steam generator 22. The steam generated in the steam generating chamber 24 can enter the cooking chamber 11 from the middle area of ​​the steamer assembly 10, and reach the location of the second temperature measuring element 231 after filling the cooking chamber 11, so that the temperature detected by the second temperature measuring element 231 in the cooking chamber 11 is more accurate.

[0066] like Figures 2 to 3 As shown, the cooking equipment also includes a drip tray 50, which is located between the steamer assembly 10 and the base assembly 20. Steam generated in the steam generating chamber 24 can pass through the drip tray 50 and enter the cooking chamber 11. Juice and condensate flowing down from the steamer assembly 10 will flow into the drip tray 50 and will not flow into the steam generating chamber 24, thus preventing contamination of the water inside the steam generating chamber 24. The drip tray 50 also has a mounting hole 51 corresponding to the second temperature sensor 231. The second temperature sensor 231 passes through the mounting hole 51 and the clearance hole 12 in sequence to contact the cooking chamber 11 and collect the temperature inside the cooking chamber 11.

[0067] like Figure 1 and Figure 4As shown, in one embodiment, the water control component 40 is electrically connected to the processor, and the water control component 40 can be a water control valve. When the water level inside the steam generating chamber 24 rises to the preset water level, the processor controls the water control component 40 to close, thereby sealing the channel between the water tank 30 and the steam generating chamber 24, so that the water level inside the steam generating chamber 24 stops rising. When the water inside the steam generating chamber 24 is heated and evaporated to a level lower than the preset water level, the processor controls the water control component 40 to open, thereby opening the channel between the water tank 30 and the steam generating chamber 24, allowing water in the water tank 30 to flow into the steam generating chamber 24 to replenish water, and at the same time the water level rises, and so on; so that the water level inside the steam generating chamber 24 is always maintained at a constant height, i.e., the preset water level, through the water control component 40. It is understood that the higher the water level in the steam generating chamber 24, the longer it takes for the steam generator 22 to heat the water and generate steam. Therefore, the preset water level in the steam generating chamber 24 can be set much lower than the water level in the water tank 30, so that the water level inside the steam generating chamber 24 is always kept at a low and constant height. This shortens the time it takes for the steam generator 22 to heat the water and generate steam, achieving the effect of rapid steam generation from a small water level and improving cooking efficiency. On the other hand, keeping the water level in the steam generating chamber 24 constant can also eliminate the impact of different water volumes in the steam generating chamber 24 on the cooking effect. It is worth mentioning that the specific height of the preset water level in the steam generating chamber 24 can be selected according to the size of the cooking equipment, the heating power of the steam generator 22, etc., as long as the steam generator 22 does not dry-burn. This embodiment of the invention does not impose specific limitations here.

[0068] Of course, in other embodiments, the water control component 40 may also include a float structure, with the water level in the water control component 40 rising and falling synchronously with the water level in the steam generating chamber 24, so that the float can rise and fall with the water level in the steam generating chamber 24. When the water level in the steam generating chamber 24 rises, the float inside the water control component 40 rises and seals the channel between the water tank 30 and the steam generating chamber 24, stopping the water level in the steam generating chamber 24 from rising. When the steam generator 22 heats and evaporates the water in the steam generating chamber 24, the water level in the steam generating chamber 24 drops, the buoyancy of the float decreases and it falls synchronously, the channel between the water tank 30 and the steam generating chamber 24 opens, and the water in the water tank 30 flows into the steam generating chamber 24 to replenish the water, while the water level rises, and so on.

[0069] refer to Figure 1 As shown, taking multiple steamers as an example, the steam generated in the steam generating chamber 24 enters the steamer through the air holes on the bottom wall of the steamer. The steam rises from the bottom steamer layer by layer to the top steamer, thereby heating the food in each layer of the steamer.

[0070] Because steam is absorbed by the food after entering the cooking chamber of the steamer assembly, thus heating the food, the temperature inside the steam generating chamber 24 is inconsistent with the temperature inside the cooking chamber in the early stages of cooking, with the temperature inside the cooking chamber being lower than the temperature inside the steam generating chamber 24. Furthermore, when the amount of food in the steamer varies, the temperature rise measured by the first temperature sensor inside the cooking chamber will also differ for the same amount of steam and the same cooking time. If the same cooking time is used, it is easy to overcook the food or leave some food undercooked, affecting the user experience.

[0071] Therefore, to solve the above problems, the applicant discovered that the time it takes for the temperature inside the cooking cavity to change from a first temperature to a second temperature, as measured by the first temperature sensor, varies depending on the amount of food in the cavity. In other words, the time it takes for the temperature inside the cooking cavity to change from the first temperature to the second temperature can characterize the amount of food in the cooking cavity. Adjusting the cooking time based on the amount of food can improve the cooking effect. Furthermore, adjusting the temperature for different cooking time periods based on different amounts of food can also improve the cooking effect.

[0072] Specifically, refer to Figure 5 As shown, a cooking equipment control method includes the following steps:

[0073] S100. Obtain the type of target ingredient, determine the heating temperature range and the division of multiple heating temperature segments within the heating temperature range;

[0074] S200. Obtain the first time t1 required for the temperature inside the cooking cavity to rise from the first target temperature T1 to the second target temperature T2, and determine the weight grade of the target ingredient based on the type of the target ingredient;

[0075] S300. Determine the total cooking time t based on the target ingredient weight class and type;

[0076] S400. Based on the target ingredient weight grade, the division of multiple heating temperature segments within the heating temperature range, and the total cooking time t, determine the heating temperature segment and the cooking time of each heating temperature segment, and control the cooking equipment to complete the cooking according to the preset cooking sequence.

[0077] In one implementation, step S100 includes:

[0078] Obtain the target ingredient type, query the first mapping table, and determine the heating temperature range and the division of multiple heating temperature segments within the heating temperature range;

[0079] The first mapping table includes the correspondence between the target food type and the heating temperature range, as well as the number of heating temperature segments within the heating temperature range and the temperature range of each heating temperature segment.

[0080] In step S100, the heating temperature range refers to the interval formed by the lowest and highest heating temperatures. This heating temperature range can be divided into multiple heating temperature segments, each with a different temperature range. Since different types of ingredients typically require different heating temperature ranges and segments, during product development, different target ingredient types can be heated. After cooking, the heating temperature range at which the cooking effect is optimal, the number of heating temperature segments within that range, and the temperature range of each segment are recorded to obtain the first mapping table, which is then pre-stored in memory. In this way, during product use, the processor can look up the corresponding heating temperature range, the number of heating temperature segments within that range, and the temperature range of each segment in the first mapping table based on the target ingredient type.

[0081] Of course, in other embodiments, in step S100, other programs can also be set in the memory to determine the heating temperature range and the number of heating temperature segments within the heating temperature range and the temperature range of each heating temperature segment according to the type of target food.

[0082] It's worth noting that dividing the heating temperature range refers to dividing the heating temperature interval into multiple different heating temperature segments. For different types of food, the heating temperature intervals can be the same or different. Regardless of whether the heating temperature intervals are the same, the temperature ranges corresponding to the divided heating temperature segments can also be different. For the same type of food, the heating temperature intervals are the same; for example, the heating temperature intervals can be divided into a first heating temperature segment, a second heating temperature segment, and a third heating temperature segment. Through step S100, after obtaining the target food type, the division of the heating temperature segment corresponding to that target food type can be queried based on the first mapping table. For example, when the target food type is steamed egg, it can be found that the heating temperature segment corresponding to steamed egg is divided into three segments: the first heating temperature segment, the second heating temperature segment, and the third heating temperature segment.

[0083] In step S200, for the same type of ingredient, the heavier the ingredient, the longer the first time t1 required for the temperature to rise from the first target temperature T1 to the second target temperature T2 within the cooking cavity 11; conversely, the lighter the ingredient, the shorter the first time t1 required for the temperature to rise from the first target temperature T1 to the second target temperature T2 within the cooking cavity 11. Therefore, the processor can determine the weight grade of the target ingredient based on the first time t1 required for the temperature to rise from the first target temperature T1 to the second target temperature T2 within the cooking cavity 11, combined with the type of target ingredient. It can be understood that even if the weight grade of the ingredients is the same, the first time t1 required for the temperature to rise from the first target temperature T1 to the second target temperature T2 within the cooking cavity 11 will be different when cooking different types of ingredients, thus different standards can be applied to classify different types of ingredients. With this setup, the user does not need to manually input the amount of ingredients, nor does the weighing element need to be added to the base assembly 20. The weight grade of the target ingredients in the cooking chamber 11 can be accurately obtained based on the type of target ingredients and the first time t1 required for the temperature to rise from the first target temperature T1 to the second target temperature T2 in the cooking chamber 11, thus avoiding increasing the difficulty of operation for the user.

[0084] like Figure 6 As shown, specifically, step S200 includes:

[0085] S210. After the water in the steam generating chamber 24 boils, obtain the first time t1 taken for the water in the cooking chamber 11 to rise from the first target temperature T1 to the second target temperature T2.

[0086] S220. Based on the type of target ingredient, obtain the maximum time t0 required for the preset first target temperature T1 to rise to the second target temperature T2;

[0087] S230. Determine the weight grade of the ingredient based on the first time t1 corresponding to the target ingredient and the preset maximum time t0.

[0088] In step S220, the maximum time t0 is determined by the time it takes for the temperature inside the cooking cavity 11 to rise from the first target temperature T1 to the second target temperature T2 under the maximum ingredient limit. The maximum ingredient limit can be understood as the maximum amount of food that can be placed in the cooking cavity 11. Since different types of food have different volumes and weights, the maximum ingredient limit also varies. However, each type of food has its corresponding maximum ingredient limit. Under this maximum ingredient limit, the maximum time it takes for the target food to rise from the first target temperature T1 to the second target temperature T2 is set as t0. During the product development phase, different types of maximum ingredients can be cooked, and the maximum time t0 taken to rise from the first target temperature T1 to the second target temperature T2 can be recorded and pre-stored in memory. In this way, the processor can determine the weight class of the target ingredient based on the ratio between the first time t1 corresponding to the target ingredient and the preset maximum time t0 during the product usage phase.

[0089] Step S210 includes:

[0090] S211. Start the steam generator 22 to heat the water in the steam generating chamber 24 to boiling point;

[0091] S212. Obtain the first moment when the temperature inside the cooking cavity 11 is at the first target temperature T1;

[0092] S213. Obtain the second moment when the temperature inside the cooking cavity 11 is at the second target temperature T2;

[0093] S214. The first time t1 is the difference between the second time and the first time.

[0094] In step S211, the processor starts the steam generator 22 to heat the water in the steam generating chamber 24 to a boiling state, so that steam is generated in the steam generating chamber 24. The steam generated in the steam generating chamber 24 flows upward and enters the cooking chamber 11 to heat the food in the cooking chamber 11.

[0095] like Figure 7 As shown, step S230 includes:

[0096] S231. Determine the proportional relationship between the first time t1 corresponding to the target ingredient and the preset maximum time t0 based on the first time t1 corresponding to the target ingredient and the preset maximum time t0.

[0097] S232. Based on the ratio between the first time t1 corresponding to the target ingredient and the preset maximum time t0, query the third mapping table to determine the total ingredient level;

[0098] The third mapping table includes the proportional level range between the first time t1 and the preset maximum time t0 corresponding to the target ingredient, and the correspondence between the ingredient weight level.

[0099] In step S230, during the product development phase, ingredients of different types and quantities can be heated, and the first time t1 taken for each type of ingredient to rise from the first target temperature T1 to the second target temperature T2 within the cooking chamber 11 under different quantities, and the maximum time t0 taken for each type of ingredient to rise from the first target temperature T1 to the second target temperature T2 within the cooking chamber 11 under the maximum quantity, are recorded. Then, the proportional relationship between the first time t1 and the maximum time t0 is calculated, and this proportional relationship is divided into grade intervals. Finally, each grade interval is mapped one-to-one with the ingredient weight grade to obtain the third mapping table, which is pre-stored in memory. Thus, during product use, the processor can determine the proportional relationship between the first time t1 and the preset maximum time t0 corresponding to the target ingredient based on the first time t1 and the preset maximum time t0, and query the corresponding ingredient quantity grade in the third mapping table based on this proportional relationship.

[0100] The target ingredient weight grade can be divided into three preset values, from low to high: a first preset value, a second preset value, and a third preset value. For example, when t1 ≤ k1t0, the target ingredient weight grade is determined to be the first preset value; when k1t0 < t1 < k2t0, the target ingredient weight grade is determined to be the second preset value; and when t1 ≥ k2t0, the target ingredient weight grade is determined to be the third preset value. Here, k1 and k2 are fixed values, and different types of ingredients can correspond to different fixed values ​​of k1 and k2. The corresponding k1 and k2 values ​​are pre-stored in the memory.

[0101] like Figure 8 As shown in the temperature-time curve, in steps S212 to S214, when the temperature inside the cooking cavity 11 is at the first target temperature T1, the first time is t1, and when the temperature inside the cooking cavity 11 is at the second target temperature T2, the second time is t2, and the first time is t1 = t2 - t1.

[0102] Because the water level in the steam generating chamber 24 varies, it affects the time it takes for the steam generator 22 to heat the water and generate steam. This may affect the actual time t1 required for the temperature in the cooking chamber 11 to rise from the first target temperature T1 to the second target temperature T2, thus impacting the accuracy of determining the target ingredient weight grade. Therefore, step S211 further includes the step:

[0103] The water control element 40 is opened and closed to maintain a constant water level in the steam generating chamber 24.

[0104] The water control component 40 maintains a constant water level within the steam generating chamber 24, thereby avoiding the impact of varying water levels within the steam generating chamber 24 on the determination of the target ingredient's weight grade, resulting in more accurate results. Simultaneously, by keeping the water level within the steam generating chamber 24 at a consistently low level, the time required for the steam generator 22 to heat the water and generate steam within the steam generating chamber 24 is shortened, achieving rapid steam generation from a low water level and improving cooking efficiency.

[0105] In steps S300 and S400, regardless of whether the ingredients are the same, each ingredient weight grade has its corresponding total cooking time t, and each ingredient weight grade has its corresponding cooking time at a preset temperature range.

[0106] Step S300 determines the total cooking time for the current target ingredient type and weight class. This step combines the target ingredient type and its corresponding weight class to provide a more suitable cooking time for different types of ingredients at different weight classes, ensuring both cooking effectiveness and efficiency.

[0107] In one implementation, step S300 includes:

[0108] Based on the type and weight grade of the target ingredient, consult the second mapping table to determine the total cooking time t.

[0109] The second mapping table includes the correspondence between the target ingredient type and weight grade and the total cooking time t.

[0110] In step S300, since different types and weights of ingredients typically require different heating times, during the product development phase, ingredients of different target types and weight grades can be heated, and the total cooking time t can be recorded after cooking to obtain the second mapping table, which is then pre-stored in memory. In this way, the processor can look up the corresponding total cooking time t in the second mapping table based on the target ingredient type and weight grade during the product usage phase. Here, the total cooking time t is the time taken from determining the target ingredient weight grade to the end of cooking.

[0111] Of course, in other embodiments, in step S300, other programs can also be set in the memory to determine the total cooking time t based on the type and weight grade of the target ingredient.

[0112] In step S400, the heating temperature range and the cooking time of each heating temperature range are determined based on the obtained target ingredient weight grade, the division of multiple heating temperature ranges within the heating temperature range, and the total cooking time t. This improves the processor's control accuracy over cooking time and temperature, avoids situations where the ingredients are overcooked due to insufficient quantity, undercooked center and overcooked exterior due to prolonged high-temperature heating, or excessively long cooking time due to low-temperature heating, thereby improving the cooking effect.

[0113] By combining steps S100, S200 and S300, the selected heating temperature range for the current target ingredient type can be determined, as well as the division of multiple heating temperature segments within the heating temperature range corresponding to the target ingredient type; and by combining the total cooking time and the grade of the target ingredient currently added, the number of heating temperature segments and the cooking time of each heating temperature segment can be determined.

[0114] It should be explained that in step S100, after determining the type of target ingredient, the heating temperature range can be divided into multiple heating temperature segments. For example, in the steamed egg mode, it can be divided into three heating temperature segments. In subsequent steps, depending on the weight grade of the ingredient, the three heating temperature segments do not exist simultaneously. The number of heating temperature segments required can be determined based on the different weight grades of the ingredients, and the heating time of each heating temperature segment can be determined. Then, the cooking equipment is controlled to complete the cooking according to a preset cooking sequence. Here, the cooking sequence can be understood as the order in which the heating temperature segments are cooked.

[0115] In one implementation, step S400 includes:

[0116] S410. Based on the target ingredient weight class and the division of multiple heating temperature segments within the heating temperature range, determine the heating temperature segment and the ratio of the cooking time of each heating temperature segment to the total cooking time.

[0117] S420. Determine the cooking time for each heating temperature range by combining the total cooking time;

[0118] S430. Control the cooking equipment to work sequentially from the high-temperature heating range to the low-temperature heating range for the corresponding cooking time.

[0119] In step S400, during the product development phase, ingredients of different types and weight grades can be heated. After cooking, the total cooking time t, heating temperature ranges, and cooking duration of each heating temperature range are recorded for optimal cooking results. The ratio of cooking duration of each heating temperature range to the total cooking time t is then calculated and pre-stored in memory. Thus, during product usage, the processor can determine the corresponding heating temperature ranges and their ratios to the total cooking time t based on the target ingredient weight grade, the division of multiple heating temperature ranges within the heating temperature range, and the total cooking time t. Furthermore, it can calculate the cooking duration of each heating temperature range based on the total cooking time t and the ratios of each heating temperature range to the total cooking time t.

[0120] In step S430, the temperatures corresponding to each heating temperature segment are different. These segments can be divided according to their temperature range, from high to low. During cooking, the cooking sequence proceeds sequentially from the high-temperature segment to the low-temperature segment. For example, if there are three heating temperature segments: a first temperature segment, a second temperature segment, and a third temperature segment, where the temperature of the third temperature segment is higher than that of the second temperature segment, and the temperature of the second temperature segment is higher than that of the first temperature segment, then the third temperature segment is a high-temperature segment relative to either the second or the first temperature segment, and the second temperature segment is a low-temperature segment relative to the first temperature segment.

[0121] Of course, in other embodiments, in step S400, other programs can also be set in the memory to determine the heating temperature range and the cooking time of each heating temperature range according to the target ingredient weight class and the total cooking time t.

[0122] Specifically, when the target ingredient's weight class is the first preset value, the heating temperature range only includes the first preset temperature range, and the ratio of the first preset temperature range to the total cooking time t is a. Therefore, the cooking time for the first preset temperature range is at, where at = t. In other words, when the target ingredient's weight class is the first preset value, the cooking time at required for heating only within the first preset temperature range is sufficient to achieve a fully cooked result, both inside and out. Taking the first preset temperature range as... Figure 8 Taking the temperature range of [T2, T3] as an example, when the amount of food is small, the temperature inside the cooking cavity 11 is always maintained within the temperature range of [T2, T3] until the required cooking time at is reached.

[0123] When the target ingredient's weight is at the second preset value, which is larger than the first preset value, it is necessary to increase the cooking temperature to a higher level, either the second or third preset temperature range, to shorten the cooking time while ensuring the cooking effect. Specifically, the temperature corresponding to the third preset temperature range is higher than the temperature corresponding to the second temperature range, and the temperature corresponding to the second temperature range is higher than the temperature corresponding to the first temperature range.

[0124] In one embodiment, the heating temperature range includes a first preset temperature range and a second preset temperature range, and the ratio of the first preset temperature range to the total cooking time t is a, and the ratio of the second preset temperature range to the total cooking time t is b. Then, the cooking time of the first preset temperature range is at, and the cooking time of the second preset temperature range is bt, where at + bt = t. Taking the first preset temperature range as... Figure 8 The temperature range [T2, T3] shown has a second preset temperature range. Figure 8 Taking the temperature range of [T3, T4] as an example, first control the temperature inside the cooking cavity 11 to be maintained within the temperature range of [T3, T4] until the cooking time bt is reached; then control the temperature inside the cooking cavity 11 to be maintained within the temperature range of [T2, T3] until the cooking time at is reached.

[0125] In another embodiment, the heating temperature range includes a first preset temperature range and a third preset temperature range, and the ratio of the first preset temperature range to the total cooking time t is a, and the ratio of the third preset temperature range to the total cooking time t is c. Then, the cooking time of the first preset temperature range is at, and the cooking time of the third preset temperature range is ct, where at + ct = t. Taking the first preset temperature range as... Figure 8 The temperature range [T2, T3] shown has a third preset temperature range. Figure 8 Taking the temperature range of [T4, T5] as an example, first control the temperature inside the cooking cavity 11 to maintain within the temperature range of [T4, T5] until the cooking time ct is reached; then control the temperature inside the cooking cavity 11 to maintain within the temperature range of [T2, T3] until the cooking time at is reached.

[0126] During the cooking process, a higher temperature is first used to heat the food, creating a large temperature difference between the surface and the center of the food, so that heat can be quickly transferred to the center of the food. Once the temperature of the center of the food has risen, it is then heated at a lower temperature that is not lower than the temperature of the center of the food, so that the center of the food can continue to cook without being undercooked, while also preventing the surface of the food from being overcooked.

[0127] When the target ingredient's weight is at the third preset value, it is heavier than the first and second preset values. Therefore, it's necessary to increase the cooking temperature in both the second and third preset temperature ranges to further ensure the cooking effect while shortening the cooking time. The heating temperature ranges include the first, second, and third preset temperature ranges. The ratio of the first preset temperature range to the total cooking time t is 'a', the second preset temperature range is 'b', and the third preset temperature range is 'c'. Then, the cooking time for the first preset temperature range is 'at', the cooking time for the second preset temperature range is 'bt', and the cooking time for the third preset temperature range is 'ct', where at + bt + ct = t. Taking the first preset temperature range as... Figure 8 The temperature range [T2, T3] shown has a second preset temperature range. Figure 8 The temperature range [T3, T4] shown has a third preset temperature segment. Figure 8 Taking the temperature range [T4, T5] as an example, first, the temperature inside the cooking cavity 11 is controlled to be maintained within the temperature range [T4, T5] until the cooking time ct is reached; then, the temperature inside the cooking cavity 11 is controlled to be maintained within the temperature range [T3, T4] until the cooking time bt is reached; finally, the temperature inside the cooking cavity 11 is controlled to be maintained within the temperature range [T2, T3] until the cooking time at is reached.

[0128] Due to the large quantity of ingredients, firstly, using a higher heating temperature can rapidly raise the temperature inside the cooking cavity 11. Secondly, using medium-temperature heating can improve the heat transfer rate between the surface and center of the ingredients, allowing the surface and center temperatures to rise rapidly. Finally, combining this with low-temperature heating prevents the overall temperature of the ingredients from becoming too high, avoiding the problem of overcooked surfaces and undercooked centers, thus improving the cooking effect.

[0129] like Figure 8 The figure shows the temperature-time curve of the control method when the weight grade of the food is the third preset value. Here, t2, t3, t4, and t5 are the moments when the temperature inside the cooking cavity 11 reaches the target temperature node of each heating temperature range. Specifically, t = t5 - t2, ct = t3 - t2, bt = t4 - t3, and at = t5 - t4.

[0130] Of course, in other embodiments, depending on the type of food being cooked, the heating temperature range can be set to include a first preset temperature range and a second preset temperature range, or a first preset temperature range and a third preset temperature range, when the weight grade of the target food is a third preset value. That is, the second preset temperature range and the third preset temperature range are not added simultaneously.

[0131] In one embodiment, the temperature difference between the third preset temperature range and the second preset temperature range is between 2°C and 10°C; the temperature difference between the second preset temperature range and the first preset temperature range is also between 2°C and 10°C. This results in high temperature control accuracy and better cooking performance. Preferably, the temperature difference between the third preset temperature range and the second preset temperature range is 5°C, and the temperature difference between the second preset temperature range and the first preset temperature range is also 5°C. That is, the temperature range corresponding to the first preset temperature range is [T2, T2+5], the temperature range corresponding to the second preset temperature range is [T2+5, T2+10], and the temperature range corresponding to the third preset temperature range is [T2+10, T2+15].

[0132] In one implementation, T2 ∈ [60, 95]℃; T1 ∈ [30, 50]℃. Setting the starting point T1 for temperature determination to 30℃ to 50℃ can reduce the influence of factors such as ambient temperature and heat engine on the determination results; setting the ending point T2 for temperature determination to 60℃ to 95℃ can better distinguish the differences in heating time for different amounts of food, while also avoiding overcooking of the food due to excessively high temperatures. In other implementations, T1 can also be based on ambient temperature as the starting point for temperature determination.

[0133] In one implementation, the temperature range of any heating temperature segment is set as [T', T”], then:

[0134] Heating will stop when the temperature inside the cooking cavity is detected to be higher than T".

[0135] Heating is activated when the temperature inside the cooking cavity is detected to be below T'.

[0136] In this way, the temperature inside the cooking cavity 11 can be maintained within the temperature range of [T', T”], ensuring the precision of cooking temperature control.

[0137] Specifically, the temperature range of the first preset temperature segment is taken as... Figure 8 The temperature range of the second preset temperature segment [T2, T3] shown is... Figure 8 The temperature range shown is [T3, T4], the third preset temperature range. Figure 8Taking [T4, T5] as an example: In the first preset temperature range, when the second temperature sensor 231 detects that the temperature inside the cooking chamber 11 is higher than T3, the steam generator 22 is controlled to stop heating; when the second temperature sensor 231 detects that the temperature inside the cooking chamber 11 is lower than T2, the steam generator 22 is controlled to start heating, so that the temperature inside the cooking chamber 11 is always maintained within the temperature range of [T2, T3]. Similarly, in the second preset temperature range, when the second temperature sensor 231 detects that the temperature inside the cooking chamber 11 is higher than T4, the steam generator 22 is controlled to stop heating; when the second temperature sensor 231 detects that the temperature inside the cooking chamber 11 is lower than T3, the steam generator 22 is controlled to start heating. In the third preset temperature range, when the second temperature sensor 231 detects that the temperature inside the cooking chamber 11 is higher than T5, the steam generator 22 is controlled to stop heating; when the second temperature sensor 231 detects that the temperature inside the cooking chamber 11 is lower than T4, the steam generator 22 is controlled to start heating.

[0138] In one embodiment, a steamed egg mode is pre-stored in the memory, where k1 = 0.15, k2 = 0.6, and T2 = 80℃. Preferably, the temperature range corresponding to the first preset temperature segment is [80, 85]℃, the temperature range corresponding to the second preset temperature segment is [85, 90]℃, and the temperature range corresponding to the third preset temperature segment is [90, 100]℃. Table 1 below shows the mapping relationship between the target ingredient weight grade and the cooking time of each heating temperature segment in the steamed egg mode, which is pre-stored in the memory.

[0139] Table 1. Steamed Egg Mode: Maximum Ingredient Quantity is 4500g. For example, a single-layer steamer can hold a maximum of 4 small bowls, with a maximum of 3 eggs in each bowl. A three-layer steamer can hold a maximum of 36 eggs, with each egg weighing 50g.

[0140]

[0141] As shown in Table 1, when t1 ≤ 0.15t0, the target ingredient weight grade is determined to be the first preset value. At this time, heating is only performed in the first preset temperature range, and the temperature inside the cooking cavity 11 is controlled to be maintained within the temperature range of [T2, T3] until the cooking time t is reached. When 0.15t0 < t1 < 0.6t0, the target ingredient weight grade is determined to be the second preset value. Heating is performed in the third preset temperature range before the first preset temperature range. The temperature inside the cooking cavity 11 is first controlled to be maintained within the temperature range of [T4, T5]. After the cooking time of 0.5t is reached, the temperature inside the cooking cavity 11 is controlled to be maintained within the temperature range of [T2, T3] until the cooking time of 0.5t is reached. When t1≥0.6t0, the target ingredient weight grade is determined to be the third preset value. Before the first preset temperature range, the third preset temperature range and the third preset temperature range heating are added. First, the temperature in the cooking cavity 11 is controlled to be maintained within the temperature range of [T4, T5]. After the cooking time reaches 0.2t, the temperature in the cooking cavity 11 is controlled to be maintained within the temperature range of [T3, T4]. After the cooking time reaches 0.3t, the temperature in the cooking cavity 11 is controlled to be maintained within the temperature range of [T2, T3] until the cooking time reaches 0.5t.

[0142] In one embodiment, a meat steaming mode is pre-stored in the memory, where k1 = 0.3, k2 = 0.6, and T2 = 95℃. This meat steaming mode can be used for meat ingredients such as fish, chicken, duck, and ribs. Preferably, the temperature range corresponding to the low-temperature heating section is [95, 100]℃, the temperature range corresponding to the medium-temperature heating section is [100, 105]℃, and the temperature range corresponding to the high-temperature heating section is [105, 115]℃. Table 2 below shows the relationship between the amount of food and the heating time of each heating section in the pre-stored meat steaming mode.

[0143] Table 2. Steamed Meat Mode: Maximum Ingredient Quantity is 3000g. For example, a single-layer steamer can hold a maximum of 1 fish, and a three-layer steamer can hold a maximum of 3 fish, with each fish weighing 1000g; or, a single-layer steamer can hold a maximum of 1 chicken, and a three-layer steamer can hold a maximum of 3 chickens, with each chicken weighing 1000g.

[0144]

[0145]

[0146] As shown in Table 2, when t1 ≤ 0.3t0, the target ingredient weight grade is determined to be the first preset value. At this time, heating is only performed in the first preset temperature range, and the temperature inside the cooking cavity 11 is controlled to be maintained within the temperature range of [T2, T3] until the cooking time t is reached. When 0.3t0 < t1 < 0.6t0, the target ingredient weight grade is determined to be the second preset value. Heating is performed in the second preset temperature range before the first preset temperature range. The temperature inside the cooking cavity 11 is first controlled to be maintained within the temperature range of [T3, T4]. After the cooking time of 0.5t is reached, the temperature inside the cooking cavity 11 is controlled to be maintained within the temperature range of [T2, T3] until the cooking time of 0.5t is reached. When t1≥0.6t0, the target ingredient weight grade is determined to be the third preset value. The third preset temperature range is added before the first preset temperature range. The temperature inside the cooking cavity 11 is first controlled to be maintained within the temperature range of [T4, T5]. After the cooking time reaches 0.5t, the temperature inside the cooking cavity 11 is controlled to be maintained within the temperature range of [T2, T3] until the cooking time reaches 0.5t.

[0147] Based on the same inventive concept, a cooking equipment control device is provided for the cooking equipment control method. The solution provided by this device is similar to the solution described in the above method. Therefore, the specific limitations of one or more embodiments of the cooking equipment control device provided below can be found in the limitations of the cooking equipment control method above, and will not be repeated here.

[0148] This invention also provides a cooking equipment control device, including an acquisition module and a processing module, wherein: the acquisition module is used to acquire the type of target ingredient, the first time t1 required for the temperature to rise from a first target temperature T1 to a second target temperature T2 in the cooking cavity, and to determine the weight grade of the target ingredient; the processing module is used to determine a heating temperature range and the division of multiple heating temperature segments within the heating temperature range based on the type of target ingredient; determine the weight grade of the target ingredient based on the first time corresponding to the type of target ingredient and the type of target ingredient; determine the total cooking time based on the weight grade of the target ingredient and the type of target ingredient; determine the heating temperature segments and the cooking duration of each heating temperature segment based on the weight grade of the target ingredient, the division of multiple heating temperature segments within the heating temperature range, and the total cooking time, and control the cooking equipment to complete cooking according to a preset cooking sequence.

[0149] In one embodiment, the processing module is used to query a second mapping table between the target ingredient type and target ingredient weight grade and the total cooking time by using the target ingredient weight grade and target ingredient type to obtain the total cooking time; and to determine the heating temperature range and the cooking time of each heating temperature range based on the target ingredient weight grade and the total cooking time.

[0150] In one embodiment, the processing module is used to determine that if the weight grade of the target ingredient is a first preset value, then the heating temperature range includes the first preset temperature range; and to determine the cooking time required for the ingredient in the first preset temperature range based on the total cooking time.

[0151] In one embodiment, the processing module is used to determine that if the weight grade of the target ingredient is a second preset value or a third preset value, then the heating temperature range includes a first preset temperature range and a second preset temperature range, or the preset temperature range includes a first preset temperature range and a third preset temperature range; and to determine the cooking time of the ingredient in each heating temperature range based on the total cooking time.

[0152] Among them, the temperature corresponding to the third preset temperature segment is greater than the temperature corresponding to the second temperature segment, and the temperature corresponding to the second temperature segment is greater than the temperature corresponding to the first temperature segment.

[0153] In one embodiment, the processing module is further configured to run the heating temperature segment in the order of running the third preset temperature segment first and then the first preset temperature segment, according to the cooking time of each heating temperature segment.

[0154] In one embodiment, the processing module is further configured to operate in the order of the second preset temperature segment followed by the first preset temperature segment, based on the cooking time of each heating temperature segment.

[0155] In one embodiment, the processing module is further configured to determine that if the target food weight grade is a third preset value, the heating temperature range includes a first preset temperature range, a second preset temperature range, and a third preset temperature range.

[0156] The cooking time of the ingredients at each heating temperature range is determined based on the total cooking time.

[0157] Among them, the temperature corresponding to the third preset temperature segment is greater than the temperature corresponding to the second temperature segment, and the temperature corresponding to the second temperature segment is greater than the temperature corresponding to the first temperature segment.

[0158] In one embodiment, the processing module is further configured to operate in the order of a third preset temperature segment, a second preset temperature segment, and a first preset temperature segment, based on the cooking time of each heating temperature segment.

[0159] In one embodiment, the acquisition module is used to acquire the first time taken for the temperature inside the cooking cavity to rise from the first target temperature to the second target temperature.

[0160] When the maximum amount of food is being cooked in the cooking chamber, the maximum time it takes for the preset first target temperature to rise to the second target temperature is obtained.

[0161] The processing module is used to determine the weight grade of the target ingredient based on the first time corresponding to the target ingredient and the preset maximum time.

[0162] In one embodiment, the processing module is used to start the steam generator to heat the water in the steam generation chamber to a boiling state;

[0163] The acquisition module is used to acquire the first moment when the temperature inside the cooking cavity is at the first target temperature and the second moment when the temperature inside the cooking cavity is at the second target temperature;

[0164] The processing module is used to calculate the difference between the first time point (the second time point) and the first time point.

[0165] Each module in the aforementioned cooking equipment control device can be implemented entirely or partially through software, hardware, or a combination thereof. These modules can be embedded in or independent of the processor in a computer device, or stored in the computer device's memory as software, so that the processor can call and execute the corresponding operations of each module.

[0166] This invention also provides a cooking device, which includes a device body, a processor, and a memory, wherein: the processor is electrically connected to the device body; the memory is used to store processor-executable instructions; and the processor is configured to execute the instructions to implement the steps of the embodiments of the above-described cooking device control methods.

[0167] This invention also provides a computer-readable storage medium storing a computer program thereon, which, when executed by a processor, implements the steps of the cooking equipment control method described above.

[0168] This invention also provides a computer program product, including a computer program that, when executed by a processor, implements the steps described in the above-described embodiments of the cooking equipment control method.

[0169] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0170] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0171] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A cooking apparatus control method, a cooking apparatus having a steam generation chamber and a cooking chamber communicating with the steam generation chamber, the amount of water in the steam generation chamber being kept constant, characterized by, The method comprises the steps of: obtaining a target food material category, determining a heating temperature interval and a division of a plurality of heating temperature segments in the heating temperature interval; obtaining a first time required for a cooking cavity to rise from a first target temperature to a second target temperature, and determining a target food material weight grade according to the target food material category; determining a total cooking time according to the target food material weight grade and the target food material category; determining a heating temperature segment and a cooking duration of each heating temperature segment according to the target food material weight grade, the division of the plurality of heating temperature segments in the heating temperature interval, and the total cooking time, and controlling a cooking device to complete cooking in a preset cooking sequence.

2. The cooking appliance control method of claim 1, wherein, The step of obtaining the target food material category, determining the heating temperature interval and the division of the plurality of heating temperature segments in the heating temperature interval comprises: obtaining the target food material category, querying a first mapping table, determining the heating temperature interval and the division of the plurality of heating temperature segments in the heating temperature interval; The first mapping table comprises a corresponding relationship between the target food material category and the heating temperature interval, and a number of heating temperature segments in the heating temperature interval and a temperature range of each heating temperature segment.

3. The cooking appliance control method of claim 1, wherein, The step of obtaining the first time required for the cooking cavity to rise from the first target temperature to the second target temperature, and determining the food material weight grade according to the target food material category comprises: obtaining the first time used by the cooking cavity to rise from the first target temperature to the second target temperature after water in a steam generation cavity is boiled; obtaining a preset maximum time used by the first target temperature to rise to the second target temperature according to the target food material category; determining the food material weight grade according to the first time corresponding to the target food material and the preset maximum time.

4. The cooking appliance control method of claim 3, wherein, The step of determining the food material weight grade according to the first time corresponding to the target food material and the preset maximum time comprises: determining a proportional relationship between the first time corresponding to the target food material and the preset maximum time according to the first time corresponding to the target food material and the preset maximum time; querying a third mapping table according to the proportional relationship between the first time corresponding to the target food material and the preset maximum time to determine a total food material grade; The third mapping table comprises a corresponding relationship between a proportional grade interval between the first time corresponding to the target food material and the preset maximum time and the food material weight grade.

5. The cooking appliance control method of claim 1, wherein, The step of determining the total cooking time according to the target food material category and the target food material weight grade comprises: querying a second mapping table according to the target food material category and the target food material weight grade to determine the total cooking time; The second mapping table comprises a corresponding relationship between the target food material category, the target food material weight grade, and the total cooking time.

6. The cooking appliance control method of claim 1, wherein, The step of determining the heating temperature segment and the cooking duration of each heating temperature segment according to the target food material weight grade, the division of the plurality of heating temperature segments in the heating temperature interval, and the total cooking time, and controlling the cooking device to complete cooking in the preset cooking sequence comprises: determining a proportional relationship between the cooking duration of each heating temperature segment and the total cooking time according to the target food material weight grade and the division of the plurality of heating temperature segments in the heating temperature interval; In combination with the total cooking time, the cooking time of each heating temperature section is determined; The cooking device is controlled to work for the corresponding cooking time of each heating temperature section in sequence from the high-temperature section to the low-temperature section.

7. The cooking appliance control method of claim 1, wherein, Supposing that the temperature interval of any heating temperature section is [T', T"], then: When the temperature in the cooking cavity is detected to be higher than T", the heating is stopped; When the temperature in the cooking cavity is detected to be lower than T', the heating is started.

8. A cooking appliance control device, characterized in that, The method comprises: an acquisition module, configured to acquire a target food material type and a first time required for the temperature in the cooking cavity to rise from a first target temperature to a second target temperature; a processing module, configured to determine, based on the target food material type, a heating temperature interval and a division of a plurality of heating temperature sections in the heating temperature interval; determine, based on the first time corresponding to the target food material type and the target food material type, a target food material weight grade; determine, based on the target food material weight grade and the target food material type, a total cooking time; determine, based on the target food material weight grade, the division of the plurality of heating temperature sections in the heating temperature interval, and the total cooking time, a heating temperature section and a cooking time of each heating temperature section, and control the cooking device to complete cooking in a preset cooking sequence.

9. A cooking apparatus, characterized by, The method comprises: a device body; a processor, electrically connected to the device body; a memory for storing instructions executable by the processor; wherein the processor is configured to execute the instructions to implement the steps of the cooking device control method according to any one of claims 1-7.

10. The cooking apparatus according to claim 9, wherein, The device body comprises: a steamer assembly (10) having a cooking cavity (11), the steamer assembly (10) being provided with a relief hole (12); and a base assembly (20), the steamer assembly (10) being arranged on the base assembly (20), the base assembly (20) comprising a bottom shell (21), a steam generator (22) arranged in the bottom shell (21), a water tank (30), and a water control member (40); the bottom shell (21) is provided with an operation interface (211) in communicable connection with the processor, the steam generator (22) is electrically connected to the processor, the water tank (30) is connected to the steam generator (22) through the water control member (40); and a temperature measurement assembly (23) comprising a first temperature measurement member (232) for measuring the water temperature in the steam generator (22) and a second temperature measurement member (231) for measuring the temperature in the cooking cavity (11).

11. A computer readable storage medium having stored thereon a computer program, characterized in that The computer program is executed by the processor to implement the steps of the cooking device control method according to any one of claims 1-7.

12. A computer program product having stored thereon a computer program, characterized in that, The computer program is executed by the processor to implement the steps of the cooking device control method according to any one of claims 1-7.

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