Cooking control method and device and cooking equipment

Abstract

The embodiment of the invention provides a cooking control method and device and cooking equipment. The method comprises the steps that when the cooking equipment is in a working state, the oxygen content in an inner container assembly of the cooking equipment is detected; under the condition that the oxygen content is larger than a preset oxygen content threshold value, a vacuum pump of the cooking equipment is controlled to extract air in the inner container assembly, so that the oxygen content is reduced; under the condition that the oxygen content is smaller than or equal to the preset oxygen content threshold value, food materials in the inner container assembly are heated through heating steam generated in the cooking equipment. The method is used for reliably improving the cooking effect of the cooking equipment.

Description

Technical Field

[0001] This application relates to the field of automatic control technology, and in particular to a cooking control method, device and cooking equipment. Background Technology

[0002] Steam ovens and similar cooking appliances have become very popular kitchen appliances, as they combine steaming and baking functions in one machine. Therefore, how to control these cooking appliances to improve their cooking results has become an important topic.

[0003] Currently, the inner pot capacity of steam ovens has reached 50L-70L. Therefore, in order to ensure the taste during the steaming process, many manufacturers have added temperature and humidity control structures for the inner pot, thereby making the cooking effect of the cooking equipment better.

[0004] However, current cooking control methods still cannot reliably improve the cooking effect of cooking equipment. Summary of the Invention

[0005] This application provides a cooking control method, apparatus, electronic device, storage medium, and program product, as well as a cooking device, for reliably improving the cooking effect of the cooking device.

[0006] In a first aspect, embodiments of this application provide a cooking control method, including:

[0007] When the cooking equipment is in operation, the oxygen content inside the inner pot assembly of the cooking equipment is detected;

[0008] When the oxygen content is greater than the preset oxygen content threshold, the vacuum pump of the cooking equipment is controlled to extract the air inside the inner pot assembly, thereby reducing the oxygen content.

[0009] When the oxygen content is less than or equal to a preset oxygen content threshold, the food inside the inner pot is heated using the heating steam generated inside the cooking equipment.

[0010] In one possible implementation, the cooking control method further includes:

[0011] When the cooking equipment is in operation, excess steam inside the inner pot assembly and pumped air inside the vacuum pump are expelled from the cooking equipment.

[0012] In one possible implementation, controlling excess steam inside the inner pot assembly and pumping air removal from the cooking appliance via the vacuum pump includes:

[0013] Excess steam inside the inner pot assembly and pump air inside the vacuum pump are discharged to the heat dissipation duct of the cooking equipment, so that the excess steam and pump air exchange heat with the heat dissipation medium in the heat dissipation duct, wherein the temperature of the heat dissipation medium is lower than a preset first temperature threshold.

[0014] Excess steam and pumped air after heat exchange are discharged from the cooking equipment through the heat dissipation duct.

[0015] In one possible implementation, controlling the discharge of excess steam inside the inner pot assembly and pump air from the vacuum pump to the heat dissipation duct of the cooking appliance includes:

[0016] Excess steam inside the inner pot assembly is controlled to be discharged to the heat dissipation duct of the cooking equipment through the steam exhaust port, and the pump air inside the vacuum pump is controlled to be discharged to the heat dissipation duct through the exhaust port.

[0017] In one possible implementation, the cooking control method further includes:

[0018] When the temperature of the inner pot assembly is lower than the preset second temperature threshold, the heating structure of the cooking device is controlled to preheat the food inside the inner pot assembly.

[0019] When the temperature of the inner liner assembly reaches the preset second temperature threshold, the heating structure is controlled to stop heating the inner liner assembly.

[0020] In one possible implementation, when the cooking appliance is in operation, detecting the oxygen content inside the inner pot assembly of the cooking appliance includes:

[0021] When the gating signal of the cooking device is updated to a preset signal, the oxygen content inside the inner pot assembly of the cooking device is detected.

[0022] Secondly, embodiments of this application provide a cooking control device, comprising:

[0023] The oxygen detection module is used to detect the oxygen content inside the inner pot assembly of the cooking equipment when the cooking equipment is in operation.

[0024] The oxygen control module is used to control the vacuum pump of the cooking equipment to extract air from the inner pot assembly when the oxygen content is greater than the preset oxygen content threshold, thereby reducing the oxygen content.

[0025] The heating module is used to heat the food inside the inner pot assembly using heating steam generated inside the cooking equipment when the oxygen content is less than or equal to a preset oxygen content threshold.

[0026] Thirdly, embodiments of this application provide a cooking device, including an inner pot assembly and a control system, wherein the control system includes at least a vacuum pump and a controller;

[0027] A vacuum pump is used to extract air from inside the inner liner assembly.

[0028] Controller, used for:

[0029] When the cooking equipment is in operation, the oxygen content inside the inner pot assembly of the cooking equipment is detected;

[0030] When the oxygen content is greater than the preset oxygen content threshold, the vacuum pump of the cooking equipment is controlled to extract the air inside the inner pot assembly, thereby reducing the oxygen content.

[0031] When the oxygen content is less than or equal to a preset oxygen content threshold, the food inside the inner pot is heated using the heating steam generated inside the cooking equipment.

[0032] Fourthly, embodiments of this application provide an electronic device, including: a memory and a processor;

[0033] The memory stores the instructions that the computer executes;

[0034] The processor executes computer execution instructions stored in memory, causing the processor to perform the first aspect and / or various possible implementations of the first aspect as described above.

[0035] Fifthly, embodiments of this application provide a computer-readable storage medium storing computer-executable instructions, which, when executed by a processor, are used to implement the first aspect and / or various possible implementations of the first aspect.

[0036] Sixthly, embodiments of this application provide a computer program product, including a computer program that, when executed by a processor, implements the first aspect and / or various possible implementations of the first aspect.

[0037] The cooking control method, apparatus, electronic device, storage medium, and program product provided in this application, as well as a cooking device, detect the oxygen content inside the inner pot assembly when the cooking device is in operation. If the oxygen content is greater than a preset oxygen content threshold, the device controls a vacuum pump to extract air from the inner pot assembly, thereby reducing the oxygen content. If the oxygen content is less than or equal to the preset oxygen content threshold, the device uses heating steam generated by the evaporator to heat the food inside the inner pot assembly. Throughout the process, by detecting the oxygen content inside the inner pot assembly and designing the vacuum pump, the inner pot assembly can achieve a relative vacuum state when heating the food, thus reliably improving the cooking effect of the cooking device. Attached Figure Description

[0038] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application.

[0039] Figure 1 A schematic diagram of a scenario for the cooking control method provided in this application;

[0040] Figure 2 A flowchart illustrating the cooking control method provided in this application;

[0041] Figure 3 A front view of the steam oven provided in this application;

[0042] Figure 4 A side view of the steam oven provided in this application;

[0043] Figure 5 A top view of the steam oven provided in this application;

[0044] Figure 6 A detailed schematic diagram of the cooking control process of the cooking equipment provided in this application;

[0045] Figure 7 A schematic diagram of the cooking control device provided in this application;

[0046] Figure 8 A schematic diagram of the structure of the electronic device provided in this application.

[0047] The accompanying drawings illustrate specific embodiments of this application, which will be described in more detail below. These drawings and descriptions are not intended to limit the scope of the concept in any way, but rather to illustrate the concept of this application to those skilled in the art through reference to particular embodiments. Detailed Implementation

[0048] Exemplary embodiments will now be described in detail, examples of which are illustrated in the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numbers in different drawings denote the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this application. Rather, they are merely examples of apparatuses and methods consistent with some aspects of this application as detailed in the appended claims.

[0049] Steam ovens and similar cooking appliances have become very popular kitchen appliances, as they combine steaming and baking functions in one machine. Therefore, how to control these cooking appliances to improve their cooking results has become an important topic.

[0050] Currently, the inner pot capacity of steam ovens has reached 50L-70L. Therefore, to ensure the taste during steaming, many manufacturers have added temperature and humidity control structures to the inner pot, resulting in better cooking performance. However, due to the large inner pot size, the cooking time is longer, and many ingredients cannot maintain their color and texture.

[0051] Therefore, this application provides a cooking control method that can reliably improve the cooking effect of cooking equipment. Specifically, when the cooking equipment is in operation, the oxygen content inside the inner pot assembly is detected. If the oxygen content is greater than a preset oxygen content threshold, the vacuum pump of the cooking equipment is controlled to extract air from the inner pot assembly, thereby reducing the oxygen content. If the oxygen content is less than or equal to the preset oxygen content threshold, heating steam generated by the evaporator of the cooking equipment is used to heat the food inside the inner pot assembly. Throughout the process, by detecting the oxygen content inside the inner pot assembly and designing the vacuum pump, the inner pot assembly can achieve a relative vacuum state when heating the food inside, thereby reliably improving the cooking effect of the cooking equipment.

[0052] The cooking control method provided in this application embodiment can be applied to, for example, Figure 1 In the application environment shown, the cooking device 100 includes an inner pot assembly 101 and a control system 200. The control system 200 includes at least a vacuum pump 102 and a controller 103. The inner pot assembly 101 is connected to the vacuum pump 102, and the controller 103 establishes a communication connection with the vacuum pump 102. The controller 103 is used to control the vacuum pump 102 to achieve cooking control of the food in the inner pot assembly 101.

[0053] Specifically, when the cooking device 100 is in operation, the oxygen content inside the inner pot assembly 101 of the cooking device 100 is detected; if the oxygen content is greater than a preset oxygen content threshold, the vacuum pump of the cooking device 100 is controlled to extract air from the inner pot assembly 101, thereby reducing the oxygen content; if the oxygen content is less than or equal to the preset oxygen content threshold, the heating steam generated inside the cooking device 100 is used to heat the food inside the inner pot assembly 101.

[0054] In one embodiment, a cooking control method is provided, and this embodiment illustrates this cooking control method applied to controller 103. Figure 2 As shown, the cooking control method includes:

[0055] Step 202: When the cooking equipment is in operation, detect the oxygen content inside the inner pot assembly of the cooking equipment.

[0056] Cooking equipment, in this context, refers to kitchen / industrial processing equipment that enables food to retain freshness and undergo precise temperature control during cooking. Examples include steam ovens, microwave ovens, steam ovens, steam grills, and humidifier-type cooking appliances. The inner liner is the core functional component of the cooking equipment, typically a well-sealed cavity structure that holds the food to be cooked and provides a closed cooking space.

[0057] Specifically, during the cooking process of cooking equipment, the large size of the inner pot results in a long cooking time, causing many ingredients to lose their color and texture. Furthermore, since the oxygen inside the inner pot is a key factor affecting the cooking quality of the ingredients, this application considers controlling the oxygen content of the inner pot components in the cooking equipment to achieve a relative vacuum state. Through the control of relevant programs, anaerobic cooking technology can be realized, further enhancing the functionality and practicality of the product.

[0058] It should be noted that anaerobic cooking is a cooking method that reduces or avoids food's contact with oxygen by controlling the oxygen content in the cooking environment. The core goal of this method is to slow down oxidation reactions, retain food nutrients, and maintain color and texture. It is especially suitable for ingredients that are sensitive to oxidation (such as vegetables rich in polyphenols or easily oxidized fish and meat).

[0059] Therefore, firstly, after placing the ingredients into the cooking equipment and selecting the steam function, close the door of the cooking equipment to put it into operation. While the cooking equipment is in operation, detect the oxygen content inside the inner pot assembly of the cooking equipment. Then, determine whether the inner pot assembly has reached the low oxygen / vacuum cooking conditions by measuring the oxygen content, so as to avoid the oxidation and deterioration of the food and avoid over-vacuuming or under-vacuuming when extracting air from the inner pot assembly.

[0060] Step 204: When the oxygen content is greater than the preset oxygen content threshold, control the vacuum pump of the cooking equipment to extract the air inside the inner pot assembly, thereby reducing the oxygen content.

[0061] Among them, the vacuum pump is the core power component in the cooking equipment responsible for actively extracting gas from the inside of the inner pot assembly. It forms a gas passage with the inner pot assembly through pipes.

[0062] Specifically, before cooking begins, if the inner pot assembly's cavity is not sealed, external gases may seep in, or air may remain from the sealing process, potentially causing the oxygen content inside the inner pot assembly to exceed a preset oxygen content threshold. This application pre-sets an oxygen content threshold for the inner pot assembly, which serves as a safety standard for the cooking equipment. When the detected oxygen content inside the inner pot assembly exceeds the preset threshold, directly heating the food inside will cause excessive oxidation, damaging the food's cooking quality. Therefore, it is necessary to control the cooking equipment's vacuum pump to extract air from the sealed cavity of the inner pot assembly to reduce the oxygen content and meet the vacuum / low-oxygen environment requirements for preserving the freshness of the food.

[0063] In some optional embodiments, an exhaust pipe assembly is designed on the inner liner assembly. This exhaust pipe assembly includes at least a lower exhaust pipe assembly and an upper exhaust pipe assembly. The lower exhaust pipe assembly is equipped with an exhaust tee, a branch of which is connected to a vacuum pump. This allows the vacuum pump to draw air from inside the inner liner assembly. The air then flows from the inner liner assembly to the lower exhaust pipe assembly, then from the lower exhaust pipe assembly to the exhaust tee, and finally from the exhaust tee to the vacuum pump. Furthermore, the exhaust tee design reduces the number of openings in the inner liner assembly, lowering the risk of leakage. The advantage of drawing air downwards via the lower exhaust pipe assembly is that gravity aligns with the suction direction, resulting in more efficient air removal.

[0064] Step 206: When the oxygen content is less than or equal to the preset oxygen content threshold, use the heating steam generated inside the cooking equipment to heat the food inside the inner pot assembly.

[0065] Specifically, when the oxygen content is less than or equal to a preset oxygen content threshold, the oxygen content is sufficient to create a low-oxygen / vacuum environment to meet the cooking conditions of the food. At this time, the evaporator of the cooking equipment converts the water inside the inner pot assembly into gaseous heating steam, and uses the heating steam to heat the food inside the inner pot assembly. Among them, the evaporator is the core heat exchange component of the cooking equipment, responsible for converting liquid water (or other liquid media) into gaseous heating steam and delivering the heating steam to the cooking chamber. Its core function is to cause a phase change in the liquid through heating, providing a stable and controllable steam source for the cooking process to achieve cooking needs such as steaming, humidification, and heat preservation.

[0066] The above-described cooking control method, when the cooking equipment is in operation, detects the oxygen content inside the inner pot assembly. If the oxygen content exceeds a preset oxygen content threshold, the vacuum pump of the cooking equipment is controlled to extract air from the inner pot assembly, thus reducing the oxygen content. If the oxygen content is less than or equal to the preset oxygen content threshold, heating steam generated by the evaporator of the cooking equipment is used to heat the food inside the inner pot assembly. Throughout the process, by detecting the oxygen content inside the inner pot assembly and designing the vacuum pump, the inner pot assembly can achieve a relative vacuum state when heating the food, thereby reliably improving the cooking effect of the cooking equipment.

[0067] In one exemplary embodiment, the cooking control method further includes:

[0068] When the cooking equipment is in operation, excess steam inside the inner pot assembly and pumped air inside the vacuum pump are expelled from the cooking equipment.

[0069] Specifically, the steam generated in the evaporator is used to evenly heat the food inside the inner pot assembly. However, the continuously generated steam will accumulate inside the closed inner pot assembly. In order to avoid excessive pressure inside the inner pot assembly, it is necessary to release the excess steam from the cooking equipment, i.e., excess steam.

[0070] Therefore, when the cooking equipment is in operation, the vacuum pump and heat dissipation structure can be activated first. Activating the vacuum pump removes some air in advance, pre-treating the equipment to prevent oxidation. Simultaneously, activating the heat dissipation structure expels excess steam generated by the inner pot assembly and residual air from the vacuum pump, preventing excessive high-temperature steam and air from accumulating inside and causing localized overheating, thus avoiding overheating issues during subsequent operation. Furthermore, if the oxygen content exceeds the preset oxygen content threshold, the vacuum pump can be continuously activated to extract air from the inner pot assembly to prevent food oxidation and spoilage. During this extraction process, a small amount of air may remain inside the pump body or be drawn in. If not expelled, this air will re-enter the inner pot assembly. In this case, the heat dissipation structure must also be used to expel excess steam from the inner pot assembly and pumped air from the vacuum pump, ensuring that the oxygen content in both the inner pot assembly and the vacuum pump is below or equal to the preset oxygen content threshold.

[0071] In the above embodiments, when the cooking equipment is in operation, the excess steam in the inner pot assembly and the air in the vacuum pump are discharged to the outside of the cooking equipment through the heat dissipation structure. This can prevent high-temperature steam or air from lingering inside the cooking equipment, which would prevent the temperature of the cooking equipment from failing to drop, thus preventing the cooking equipment from overheating during subsequent operation and ensuring stable operation of the cooking equipment.

[0072] In one exemplary embodiment, controlling excess steam inside the inner pot assembly and pump air discharge from the vacuum pump into the cooking appliance includes:

[0073] Excess steam inside the inner pot assembly and pump air inside the vacuum pump are directed to the heat dissipation duct of the cooking equipment, so that the excess steam and pump air exchange heat with the heat dissipation medium in the heat dissipation duct. The temperature of the heat dissipation medium is lower than a preset first temperature threshold. The excess steam and pump air after heat exchange are then discharged from the heat dissipation duct of the cooking equipment.

[0074] Within the cooking equipment, the heat dissipation duct refers to an airflow channel system with a specific path designed for heat dissipation and / or medium guidance. Its core function is to guide airflow to remove heat generated during equipment operation or to remove high-temperature media from the equipment, ultimately ensuring that the operating temperature of the cooking equipment remains within a safe threshold. In this application, the heat dissipation duct is connected to the inner liner assembly and the vacuum pump.

[0075] Specifically, when controlling the discharge of excess steam inside the inner pot assembly and pump air from the vacuum pump into the cooking appliance, the temperature of the excess steam inside the inner pot assembly or the temperature of the pump air inside the vacuum pump may rise. Therefore, this application designs a heat dissipation duct at a certain location in the cooking appliance, so that the temperature of the excess steam and pump air decreases as they pass through the heat dissipation duct, and the cooled excess steam and pump air can be smoothly discharged from the cooking appliance. In practical applications, the heat dissipation duct can be located at the top, bottom, or side of the cooking appliance, and is not limited thereto.

[0076] Furthermore, a heat dissipation medium can be generated in the heat dissipation duct. The temperature of the heat dissipation medium is lower than a preset first temperature threshold. When the excess steam inside the inner pot assembly and the pump air inside the vacuum pump are discharged into the heat dissipation duct of the cooking equipment, the excess steam and pump air mix with the heat dissipation medium in the heat dissipation duct to achieve heat exchange. This reduces the temperature of the excess steam inside the inner pot assembly and the pump air inside the vacuum pump, thereby controlling the excess steam and pump air after heat exchange to be discharged from the heat dissipation duct of the cooking equipment.

[0077] In an optional embodiment, when the heat dissipation medium is cold air, this application further includes a heat dissipation fan that works in conjunction with the heat dissipation duct. The heat dissipation fan drives the airflow in the heat dissipation duct, generating cold air as the heat dissipation medium within the duct. When excess steam inside the inner liner assembly and pumped air from the vacuum pump are discharged into the heat dissipation duct of the cooking equipment, the excess steam and pumped air exchange heat with the cold air in the duct, reducing their temperatures. Furthermore, the cold air can actively expel the cooled excess steam and pumped air from the heat dissipation duct of the cooking equipment. In practical applications, similar to the heat dissipation duct, the heat dissipation duct can be located at the top, bottom, or side of the cooking equipment; no limitation is made here.

[0078] In the above embodiments, by setting up a heat dissipation duct, when excess steam inside the inner pot assembly and pump air inside the vacuum pump are discharged into the heat dissipation duct of the cooking equipment, the excess steam and pump air can exchange heat with the heat dissipation medium in the heat dissipation duct to reduce the temperature of the excess steam and pump air. In turn, the cooled excess steam and pump air are discharged from the cooking equipment, avoiding the safety hazards caused by the direct discharge of high-temperature steam or high-temperature air. At the same time, it can also make the discharge of steam or air smoother.

[0079] In one exemplary embodiment, controlling the discharge of excess steam inside the inner pot assembly and pump air inside the vacuum pump to the heat dissipation duct of the cooking appliance includes:

[0080] Excess steam inside the inner pot assembly is controlled to be discharged to the heat dissipation duct of the cooking equipment through the steam exhaust port, and the pump air inside the vacuum pump is controlled to be discharged to the heat dissipation duct through the exhaust port.

[0081] Both the steam exhaust port and the exhaust port are located on the heat dissipation duct. The steam exhaust port is connected to the inner liner assembly through the upper / lower exhaust pipe assembly, and the exhaust port is connected to the vacuum pump through the air pipe.

[0082] Specifically, this application provides a steam exhaust port and an exhaust port on the heat dissipation duct to separately treat the excess steam inside the inner liner assembly and the pump air inside the vacuum pump, thereby avoiding mutual interference between the steam and the air.

[0083] More specifically, the exhaust port is connected to the vacuum pump separately through an air pipe, providing the vacuum pump with an independent exhaust channel to discharge the air generated by the vacuum pump itself during operation or the small amount of air accompanying the pumping process. The air discharged from the vacuum pump enters the heat dissipation duct and its temperature is reduced, which avoids the accumulation of hot air discharged from the vacuum pump and also avoids interfering with the steam discharge path.

[0084] The steam vent interface is connected to the inner pot assembly via the steam vent pipe assembly (upper steam vent pipe assembly and lower steam vent pipe assembly) of the cooking equipment. When excess steam inside the inner pot assembly is discharged, it is first discharged to the steam vent pipe assembly, and then discharged to the heat dissipation duct through the steam vent interface. After being cooled in the heat dissipation duct, it is discharged from the cooking equipment, avoiding the direct discharge of high-temperature excess steam and causing safety hazards, while ensuring the smooth discharge of excess steam.

[0085] In an optional embodiment, in order to cook food better with steam, the height of the inner liner steam inlet of the inner liner assembly needs to be lower than the inner liner end interface of the lower exhaust pipe assembly by a preset distance, for example, the preset distance can be 10-15mm.

[0086] In the above embodiments, by designing two different interfaces, a steam exhaust interface and an air exhaust interface, the excess steam inside the inner liner assembly and the pump air inside the vacuum pump can be isolated from the exhaust to the heat dissipation duct, so that the steam exhaust process and the air exhaust process do not interfere with each other. At this time, the excess steam can be directly discharged to the outside of the equipment, the oxygen-containing air will not mix into the inner liner, and the air exhaust does not carry steam impurities, ensuring the normal operation of the vacuum pump, etc. At the same time, it can also avoid the conflict between the two exhaust pressures, making the steam exhaust and air exhaust faster.

[0087] In one exemplary embodiment, the cooking control method further includes:

[0088] When the temperature of the inner pot assembly is lower than the preset second temperature threshold, the heating structure of the cooking device is controlled to preheat the food inside the inner pot assembly; when the temperature of the inner pot assembly reaches the preset second temperature threshold, the heating structure is controlled to stop heating the inner pot assembly.

[0089] Specifically, this application includes a temperature detector to monitor the temperature of the inner pot assembly in real time. When the vacuum pump of the cooking equipment extracts air from the inner pot assembly, the internal temperature of the inner pot assembly may decrease. If the temperature of the inner pot assembly falls below a preset second temperature threshold, water vapor may condense, thereby reducing the heating effect on the food inside the inner pot assembly or clogging the pipes. In this case, it is necessary to control the heating structure of the cooking equipment to preheat the food inside the inner pot assembly until the temperature of the inner pot assembly reaches the preset second temperature threshold. When the temperature of the inner pot assembly reaches the preset second temperature threshold, the heating structure is controlled to stop heating the inner pot assembly. In practical applications, the temperature detector can be located at the bottom center, back, or other positions of the inner pot assembly. The type of temperature detector can be an infrared temperature detector, an NTC (Negative Temperature Coefficient Thermistor Sensor), etc. The location and type of temperature detector are not limited here and can be determined based on the actual temperature detection effect.

[0090] In the above embodiments, by controlling the heating structure of the cooking device to preheat the inner pot assembly when the temperature of the inner pot assembly is lower than the preset second temperature threshold, the interior of the inner pot assembly can be kept dry, ensuring the smooth operation of the vacuum pump's air extraction and exhaust processes, maintaining a low-oxygen environment inside the inner pot assembly, and improving the cooking effect on the food inside the inner pot assembly.

[0091] In one exemplary embodiment, when the cooking device is in operation, detecting the oxygen content inside the inner pot assembly of the cooking device includes:

[0092] When the gating signal of the cooking device is updated to a preset signal, the oxygen content inside the inner pot assembly of the cooking device is detected.

[0093] Specifically, this application includes an oxygen sensor and a door control switch on the inner pot assembly. The oxygen sensor detects the oxygen content inside the inner pot assembly. The door control switch detects the open / closed state of the cooking appliance door. When the cooking appliance door is closed, the cooking appliance enters the working state. At this time, the door control switch closes and updates the door control signal sent to the controller to a preset signal, causing the controller to detect that the cooking appliance is in the working state. In practical applications, the oxygen sensor can be located at the top or bottom of the inner pot assembly, and the door control switch can be located on the door frame of the inner pot assembly; the positions of the oxygen sensor and the door control switch are not limited here.

[0094] In the above embodiments, by setting an oxygen sensor and a door control switch on the inner pot assembly, the oxygen content inside the inner pot assembly can be accurately detected, and it can be accurately determined whether the cooking equipment is in working condition, thereby providing effective control over the cooking equipment.

[0095] To more accurately describe the cooking control method of this application, the cooking control process of a steam oven will be described in detail below, taking a steam oven as an example. The structure of the steam oven is as follows: Figure 3-5 As shown, where, Figure 3 This is a front view of the steam oven. Figure 4 This is a side view of the steam oven. Figure 5 The top view of the steam oven shows that its structure includes: oxygen sensor 1, inner cavity assembly 2, inner cavity steam inlet 3, door control switch 4, NTC sensor 5, exhaust tee 6, lower exhaust pipe assembly 7, upper exhaust pipe assembly 8, cooling fan 9, cooling duct 10, vacuum pump 11, exhaust port 10-1, and steam exhaust port 10-2.

[0096] An oxygen sensor 1 is designed on the top of the inner pot assembly 2 to detect the oxygen content inside the inner pot assembly 2. A steam inlet 3 is located on the inner pot assembly 2. A door control switch 4 is designed on the door frame of the inner pot assembly 2. When the door of the inner pot assembly 2 is opened or closed, the door control switch 4 sends a door control signal to the controller to determine whether the cooking equipment is in working condition. An NTC sensor 5 is designed on the back of the inner pot assembly 2, which is responsible for detecting the internal temperature of the inner pot assembly 2.

[0097] The inner cavity assembly 2 is designed with a lower exhaust pipe assembly 7 and an upper exhaust pipe assembly 8. The lower exhaust pipe assembly 7 is designed with an exhaust tee pipe 6. A branch of the exhaust tee pipe 6 is connected to the vacuum pump 11. The top of the steam oven is designed with a cooling fan 9 and a cooling duct 10. The cooling duct 10 is designed with an exhaust port 10-1 and a steam exhaust port 10-2. The exhaust port 10-1 has a gas pipe connected to the vacuum pump 11. The steam exhaust port 10-2 is connected to the lower exhaust pipe assembly 7 and the upper exhaust pipe assembly 8 respectively.

[0098] like Figure 6 As shown, the cooking control process of the cooking equipment includes:

[0099] S1. Place the ingredients inside the inner cavity of the steam oven and select the steam function.

[0100] S2. Close the door of the steam oven and use the door control switch to detect the door control signal until the door control signal of the cooking device is updated from 0 to 1, then proceed to step S3.

[0101] S3. Control the vacuum pump and cooling fan to start working. The vacuum pump extracts air from inside the inner pot assembly, and the cooling fan discharges excess steam from inside the inner pot assembly and pump air from inside the vacuum pump into the cooking equipment.

[0102] The flow process of excess steam when it is discharged from the inner pot assembly to the cooking device is as follows: inner pot assembly 2 → lower exhaust pipe assembly 7 and upper exhaust pipe assembly 8 → steam exhaust interface 10-2 → heat dissipation duct 10 → outside of the cooking device.

[0103] The airflow process of the vacuum pump when it is discharged from the cooking equipment is as follows: vacuum pump 11 → air pipe → exhaust port 10-1 → heat dissipation duct 10 → outside of the cooking equipment.

[0104] The airflow process when the vacuum pump extracts air from inside the inner liner assembly is as follows: inner liner assembly 2 → lower exhaust pipe assembly 7 → vacuum pump 11.

[0105] S4. Control the oxygen sensor to work, that is, control the oxygen sensor to detect the oxygen content inside the inner pot assembly of the cooking equipment; when the oxygen content is greater than α, control the vacuum pump of the cooking equipment to work continuously, the vacuum pump draws air from inside the inner pot assembly, so that the oxygen content is reduced.

[0106] S5. When the vacuum pump of the cooking equipment extracts air from the inner pot assembly, the internal temperature of the inner pot assembly may decrease. Therefore, the heating structure of the cooking equipment is controlled to preheat the food inside the inner pot assembly until the NTC sensor detects that the temperature of the inner pot assembly is ≥50℃, at which point the heating structure is controlled to stop heating the inner pot assembly.

[0107] S6. When the oxygen content is less than or equal to the preset oxygen content threshold, control the vacuum pump to stop working.

[0108] S7. Control the evaporator to start working, so that the evaporator generates heating steam, and uses the heating steam to heat the food in the inner pot assembly.

[0109] S8, Cooking complete.

[0110] Temperature control is achieved using an NTC sensor throughout the entire process from S3 to S9.

[0111] It should be understood that although the steps in the flowcharts of the above embodiments are shown sequentially according to the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the above embodiments may include multiple steps or multiple stages. These steps or stages are not necessarily completed at the same time, but can be executed at different times. The execution order of these steps or stages is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the steps or stages of other steps.

[0112] Based on the same inventive concept, this application also provides a cooking control device for implementing the cooking control method described above. The solution provided by this cooking control device is similar to the solution described in the state determination method above; therefore, specific limitations in one or more device embodiments provided below can be found in the limitations of the cooking control method described above, and will not be repeated here.

[0113] In one embodiment, such as Figure 7 As shown, a cooking control device 700 is provided, comprising:

[0114] The oxygen detection module 702 is used to detect the oxygen content inside the inner pot assembly of the cooking equipment when the cooking equipment is in operation.

[0115] The oxygen control module 704 is used to control the vacuum pump of the cooking equipment to extract air from the inner pot assembly when the oxygen content is greater than a preset oxygen content threshold, thereby reducing the oxygen content.

[0116] The heating module 706 is used to heat the food inside the inner pot assembly using heating steam generated inside the cooking device when the oxygen content is less than or equal to a preset oxygen content threshold.

[0117] In some optional embodiments, the cooking control device 700 is further configured to:

[0118] The exhaust module is used to control the discharge of excess steam from the inner pot assembly and pumped air from the vacuum pump from the cooking appliance when it is in operation.

[0119] In some optional embodiments, the exhaust module is also configured to:

[0120] Excess steam inside the inner pot assembly and pump air inside the vacuum pump are discharged to the heat dissipation duct of the cooking equipment, so that the excess steam and pump air exchange heat with the heat dissipation medium in the heat dissipation duct, wherein the temperature of the heat dissipation medium is lower than a preset first temperature threshold.

[0121] Excess steam and pumped air after heat exchange are discharged from the cooking equipment through the heat dissipation duct.

[0122] In some optional embodiments, the exhaust module is also configured to:

[0123] Excess steam inside the inner pot assembly is controlled to be discharged to the heat dissipation duct of the cooking equipment through the steam exhaust port, and the pump air inside the vacuum pump is controlled to be discharged to the heat dissipation duct through the exhaust port.

[0124] In some optional embodiments, the cooking control device 700 is further configured to:

[0125] When the temperature of the inner pot assembly is lower than the preset second temperature threshold, the heating structure of the cooking device is controlled to preheat the food inside the inner pot assembly.

[0126] When the temperature of the inner liner assembly reaches the preset second temperature threshold, the heating structure is controlled to stop heating the inner liner assembly.

[0127] In some optional embodiments, the oxygen detection module 702 is also configured to:

[0128] When the gating signal of the cooking device is updated to a preset signal, the oxygen content inside the inner pot assembly of the cooking device is detected.

[0129] Each module in the above-mentioned device can be implemented entirely or partially through software, hardware, or a combination thereof. These modules can be embedded in the processor of a computer device in hardware form or independent of it, or stored in the memory of a computer device in software form, so that the processor can call and execute the operations corresponding to each module.

[0130] This application also provides a cooking device, including an inner pot assembly and a control system, the control system including at least a vacuum pump and a controller;

[0131] A vacuum pump is used to extract air from inside the inner liner assembly.

[0132] Controller, used for:

[0133] When the cooking equipment is in operation, the oxygen content inside the inner pot assembly is detected. If the oxygen content is greater than the preset oxygen content threshold, the vacuum pump of the cooking equipment is controlled to extract air from the inner pot assembly, thereby reducing the oxygen content. If the oxygen content is less than or equal to the preset oxygen content threshold, the food inside the inner pot assembly is heated using the heating steam generated inside the cooking equipment.

[0134] Specifically, the cooking equipment includes not only the inner pot assembly, vacuum pump, and controller, but also detailed diagrams of the cooking equipment, as shown below. Figures 3-5 As shown in the above-described embodiments of the cooking control method, it has been described in detail and will not be repeated here. This application reliably improves the cooking effect of the cooking equipment by maintaining the inner pot assembly in a constant temperature and vacuum environment.

[0135] Figure 8 A schematic diagram of the structure of the electronic device provided in this application. Figure 8 As shown, the electronic device 800 provided in this embodiment includes at least one processor 801 and a memory 802. Optionally, the device 800 further includes a communication component 803. The processor 801, memory 802, and communication component 803 are connected via a bus 804.

[0136] In a specific implementation, at least one processor 801 executes computer execution instructions stored in memory 802, causing at least one processor 801 to perform the above-described method.

[0137] The specific implementation process of processor 801 can be found in the above method embodiments, and its implementation principle and technical effect are similar. It will not be repeated here.

[0138] In the above embodiments, it should be understood that the processor can be a Central Processing Unit (CPU), or other general-purpose processors, digital signal processors (DSPs), application-specific integrated circuits (ASICs), etc. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the method disclosed in this invention can be directly implemented by a hardware processor, or implemented by a combination of hardware and software modules within the processor.

[0139] The memory may include random access memory (RAM) and may also include non-volatile memory (NVM), such as at least one disk storage device.

[0140] The bus can be an Industry Standard Architecture (ISA) bus, a Peripheral Component Interconnect (PCI) bus, or an Extended Industry Standard Architecture (EISA) bus, etc. Buses can be categorized as address buses, data buses, control buses, etc. For ease of illustration, the buses shown in the accompanying drawings are not limited to a single bus or a single type of bus.

[0141] This application also provides a computer program product, including a computer program that, when executed by a processor, implements the above-described method.

[0142] This application also provides a computer-readable storage medium storing computer-executable instructions, which, when executed by a processor, implement the above-described method.

[0143] The aforementioned readable storage medium can be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic storage, flash memory, magnetic disk, or optical disk. The readable storage medium can be any available medium accessible to a general-purpose or special-purpose computer.

[0144] An exemplary readable storage medium is coupled to a processor, enabling the processor to read information from and write information to the readable storage medium. Of course, the readable storage medium can also be a component of the processor. The processor and the readable storage medium can reside in an Application Specific Integrated Circuit (ASIC). Alternatively, the processor and the readable storage medium can exist as discrete components in the device.

[0145] The division of units is merely a logical functional division; in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be indirect coupling or communication connection through some interfaces, devices, or units, and may be electrical, mechanical, or other forms.

[0146] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0147] In addition, the functional units in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit.

[0148] If a function is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods of the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0149] Those skilled in the art will understand that all or part of the steps of the above-described method embodiments can be implemented by hardware related to program instructions. The aforementioned program can be stored in a computer-readable storage medium. When executed, the program performs the steps of the above-described method embodiments; and the aforementioned storage medium includes various media capable of storing program code, such as ROM, RAM, magnetic disks, or optical disks.

[0150] Finally, it should be noted that other embodiments of the invention will readily occur to those skilled in the art upon consideration of the specification and practice of the invention disclosed herein. This invention is intended to cover any variations, uses, or adaptations of the invention that follow the general principles of the invention and include common knowledge or customary techniques in the art not disclosed herein, and is not limited to the precise structures described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The scope of the invention is limited only by the appended claims.

Claims

1. A cooking control method, characterized in that, The method includes: When the cooking equipment is in operation, the oxygen content inside the inner pot assembly of the cooking equipment is detected; When the oxygen content is greater than a preset oxygen content threshold, the vacuum pump of the cooking equipment is controlled to extract the air inside the inner pot assembly, thereby reducing the oxygen content. When the oxygen content is less than or equal to a preset oxygen content threshold, the food inside the inner pot assembly is heated using heating steam generated inside the cooking device.

2. The method according to claim 1, characterized in that, The cooking control method further includes: When the cooking device is in operation, excess steam inside the inner pot assembly and pump air inside the vacuum pump are controlled to be discharged from the cooking device.

3. The method according to claim 2, characterized in that, The control of excess steam inside the inner pot assembly and the discharge of pump air from the vacuum pump from the cooking device includes: Excess steam inside the inner pot assembly and pump air inside the vacuum pump are controlled to be discharged to the heat dissipation duct of the cooking equipment, so that the excess steam and the pump air exchange heat with the heat dissipation medium in the heat dissipation duct, wherein the temperature of the heat dissipation medium is lower than a preset first temperature threshold. The excess steam and pumped air after heat exchange are discharged from the cooking device through the heat dissipation duct.

4. The method according to claim 3, characterized in that, The method of controlling the excess steam inside the inner pot assembly and the pump air inside the vacuum pump to be discharged into the heat dissipation duct of the cooking equipment includes: Excess steam inside the inner pot assembly is controlled to be discharged to the heat dissipation duct of the cooking equipment through the steam exhaust port, and the pump air inside the vacuum pump is controlled to be discharged to the heat dissipation duct through the exhaust port.

5. The method according to claim 1, characterized in that, The cooking control method further includes: When the temperature of the inner pot assembly is lower than a preset second temperature threshold, the heating structure of the cooking device is controlled to preheat the food inside the inner pot assembly. When the temperature of the inner liner assembly reaches the preset second temperature threshold, the heating structure is controlled to stop heating the inner liner assembly.

6. The method according to claim 1, characterized in that, The step of detecting the oxygen content inside the inner pot assembly of the cooking equipment when the cooking equipment is in operation includes: When the gating signal of the cooking device is updated to a preset signal, the oxygen content inside the inner pot assembly of the cooking device is detected.

7. A cooking control device, characterized in that, The device includes: An oxygen detection module is used to detect the oxygen content inside the inner pot assembly of the cooking equipment when the cooking equipment is in operation. An oxygen control module is used to control the vacuum pump of the cooking equipment to extract air from the inner pot assembly when the oxygen content is greater than a preset oxygen content threshold, thereby reducing the oxygen content. The heating module is used to heat the food inside the inner pot assembly using heating steam generated inside the cooking device when the oxygen content is less than or equal to a preset oxygen content threshold.

8. A cooking device, characterized in that, Includes an inner liner assembly and a control system, wherein the control system includes at least a vacuum pump and a controller; The vacuum pump is used to extract air from inside the inner liner assembly; The controller is used for: When the cooking equipment is in operation, the oxygen content inside the inner pot assembly of the cooking equipment is detected; When the oxygen content is greater than a preset oxygen content threshold, the vacuum pump of the cooking equipment is controlled to extract the air inside the inner pot assembly, thereby reducing the oxygen content. When the oxygen content is less than or equal to a preset oxygen content threshold, the food inside the inner pot assembly is heated using heating steam generated inside the cooking device.

9. An electronic device comprising a memory and a processor, wherein the memory stores a computer program, characterized in that, When the processor executes the computer program, it implements the steps of the method described in claims 1 to 6.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method described in claims 1 to 6.

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