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

Abstract

This application discloses a control method, apparatus, cooking appliance, and storage medium for a cooking appliance. The method includes: responding to a cooking command by activating a heating element to heat the heating medium within a heating chamber, thereby generating steam within the heating chamber; acquiring the temperature within the heating chamber and controlling the temperature within the heating chamber within a first preset range, wherein the minimum value of the first preset range is greater than 100°C. After the heating element is activated, steam is generated, and the heating element can simultaneously reheat the steam / air within the heating chamber, making the steam temperature within the heating chamber greater than 100°C. By increasing the steam temperature, the food within the heating chamber can be cooked quickly while maintaining its quality, achieving better cooking results.

Description

Technical Field

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

[0002] Existing steamers, especially electric steamers, typically only allow for low-temperature steaming, with steam temperatures usually around 100℃. This results in longer processing times, which can cause food to harden and burn. For example, prolonged processing of meat can make it tough and difficult to chew and digest. Furthermore, for thicker ingredients, low-temperature steaming can lead to noticeable differences in doneness between the inside and outside, affecting the texture and flavor. Summary of the Invention

[0003] This application proposes a method, apparatus, cooking appliance, and storage medium for controlling a cooking appliance, in order to improve the aforementioned technical problems.

[0004] In a first aspect, embodiments of this application provide a method for controlling a cooking appliance, the cooking appliance including a heating chamber, a temperature detection device, and a heating element, the temperature detection device being used to detect the temperature inside the heating chamber, and the heating element being used to generate steam and heat the steam; the method includes:

[0005] In response to a cooking command, the heating element is activated to heat the heating medium in the heating chamber to generate steam in the heating chamber; the temperature in the heating chamber is acquired and controlled to be within a first preset range, wherein the minimum value of the first preset range is greater than 100°C.

[0006] In some embodiments, after obtaining the temperature inside the heating chamber and controlling the temperature inside the heating chamber to be within a first preset range, the method further includes: turning off the heating element when the temperature inside the heating chamber exceeds the maximum value of the first preset range, or when the heating duration of the second heating part is greater than or equal to the first preset duration.

[0007] Secondly, this application also provides a cooking appliance that can be used with the above-described method. The cooking appliance further includes an outer pot that forms a heating chamber. The cooking appliance also includes a temperature detection device and a heating element. The temperature detection device is used to detect the temperature inside the heating chamber, and the heating element is used to generate steam and heat the steam.

[0008] In some embodiments, the cooking appliance also includes an outer pot, an inner pot disposed on the outer pot, and a heat transfer channel is formed between the inner pot and the outer pot.

[0009] In some embodiments, the heating element is disposed between the inner bottom of the outer pot and the outer bottom of the inner pot, and the outer or inner pot can contain the heating medium; or, the cooking appliance also includes a heating medium carrier box, and the heating element can heat the heating medium carrier box.

[0010] In some embodiments, the heating element includes at least a first heating part and a second heating part, the second heating part being located in the heating cavity; the second heating part being located at least one position on the upper part of the heating cavity, the heat transmission channel, and the inner side of the inner pot; the first heating part being located at the bottom of the inner side of the outer pot, the first heating part being capable of heating the heating medium inside the outer pot; or, the cooking appliance also includes an inner pot, the first heating part being located inside the inner pot, the first heating part being capable of heating the heating medium inside the inner pot.

[0011] In some embodiments, the cooking appliance also includes a fan for generating circulating hot air within the heating chamber.

[0012] Thirdly, embodiments of this application also provide a cooking device applied to a cooking utensil. The cooking utensil includes an outer pot with a heating cavity. The cooking utensil also includes a temperature detection device and a heating element. The temperature detection device is used to detect the temperature inside the heating cavity, and the heating element is used to generate steam and heat the steam. The device includes a response module and an acquisition module. The response module is used to respond to a cooking command by turning on the heating element to heat the heating medium inside the heating cavity to generate steam inside the heating cavity. The acquisition module is used to acquire the temperature inside the heating cavity and control the temperature inside the heating cavity to be within a first preset range, wherein the minimum value of the first preset range is greater than 100°C.

[0013] Fourthly, embodiments of this application also provide a cooking appliance, which includes an outer pot having a heating chamber. The cooking appliance further includes a temperature detection device and a heating element. The temperature detection device is used to detect the temperature inside the heating chamber, and the heating element is used to generate steam and heat the steam. The cooking appliance also includes:

[0014] One or more processors; memory; and one or more applications, wherein the one or more applications are stored in memory and configured to be executed by one or more processors, and the one or more applications are configured to perform the methods described above.

[0015] Fifthly, embodiments of this application also provide a computer-readable storage medium storing program code, which is invoked by a processor to execute the method as described in the first aspect.

[0016] In a sixth aspect, embodiments of this application provide a computer program product that, when executed, is used to implement the method as described in the first aspect.

[0017] Compared to existing technologies, the control method, device, cooking appliance, and storage medium for cooking appliances provided in this application generate steam after the heating element is turned on. At the same time, the heating element can reheat the steam / air in the heating chamber, so that the steam temperature in the heating chamber is greater than 100°C. By increasing the steam temperature, the food in the heating chamber can be cooked quickly while maintaining the quality of the food, thus achieving better cooking results. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a schematic diagram of a cooking appliance provided in one embodiment of this application.

[0020] Figure 2 It shows Figure 1 A cross-sectional view along line AA in the middle.

[0021] Figure 3 It shows Figure 1 A cross-sectional view along the BB line.

[0022] Figure 4 This is a flowchart of a control method for a cooking appliance provided in one embodiment of this application.

[0023] Figure 5 This is a flowchart of another method for controlling a cooking appliance provided in one embodiment of this application.

[0024] Figure 6 This is a flowchart of a control method for a cooking appliance provided in another embodiment of this application.

[0025] Figure 7 This is a flowchart of a control method for a cooking appliance provided in another embodiment of this application.

[0026] Figure 8 This is a flowchart of a control method for a cooking appliance provided in another embodiment of this application.

[0027] Figure 9 This is a structural block diagram of a control device for a cooking appliance provided in one embodiment of this application.

[0028] Figure 10 This is a structural block diagram of a cooking appliance provided in one embodiment of this application.

[0029] Figure 11This is a structural block diagram of a computer-readable storage medium provided in one embodiment of this application. Detailed Implementation

[0030] The embodiments of this application are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0031] To enable those skilled in the art to better understand the solutions of this application, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0032] With the advancement of technology, home appliances have gradually entered people's lives, among which cooking utensils play an indispensable role.

[0033] Existing steamers, especially electric steamers, typically only allow for low-temperature steaming, with steam temperatures usually around 100℃. This results in longer processing times, which can cause food to harden and burn. For example, prolonged processing of meat can make it tough and difficult to chew and digest. Furthermore, for thicker ingredients, low-temperature steaming can lead to noticeable differences in doneness between the inside and outside, affecting the texture and flavor.

[0034] Therefore, the inventors of this application have proposed a control method, appliance, control device, and computer-readable storage medium for cooking appliances in the embodiments of this application to improve the above-mentioned problems. The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings.

[0035] Please see Figure 1 , Figure 1 The structure of a cooking appliance 1 is shown. The cooking appliance 1 may include: a pot body 10, a lid 20, a heating element (not shown), a fan (not shown), a water spray device (not shown), a temperature sensor (not shown), and a controller (not shown).

[0036] Please also refer to Figure 2 and Figure 3The pot body 10 may include a shell 110, an inner pot 120, and an outer pot 130. The outer pot 130 is detachably disposed within the shell 110, and the inner pot 120 is detachably disposed within the outer pot 130. A heating chamber 121 is formed inside the outer pot 130, which can be used to hold a heating medium, such as water. The pot body 10 may be configured as a roughly cubic or cuboid structure, and the inner pot 120 may be configured as a bowl-shaped or cylindrical structure, etc., without limitation.

[0037] In one embodiment, the outer pot 130 can hold water, serving as a water-holding space. For example, water can be placed at the bottom of the outer pot, located between the outer pot and the inner pot, so that when the outer pot is heated, the water in the water-holding space can evaporate to form steam and enter the heating chamber. A channel for the flow of air and water vapor is provided between the side walls of the inner pot 120 and the side walls of the outer pot 130.

[0038] Furthermore, a partition 121 can be installed inside the inner pot 120. The partition 121 is detachably connected to the inner pot 120 and can have multiple through holes. When the user cooks food, the food can be placed on the partition 121 for steaming or baking. The through holes can filter out the oil produced during baking, preventing frying and making the baking process more professional. In some embodiments, the inner pot can also hold water as a water-holding space. For example, water can be placed at the bottom of the inner pot, with the water level lower than the partition. When the heating chamber or the inner pot is heated, the water in the water-holding space can evaporate to form steam.

[0039] Understandably, the inner pot 120 can be made of stainless steel, ceramic, aluminum alloy, or composite materials. Stainless steel inner pots offer excellent corrosion resistance, heat resistance, wear resistance, and easy cleaning. Ceramic inner pots are characterized by high temperature resistance, corrosion resistance, good heat retention, and easy cleaning, and are also rich in trace elements beneficial to the human body. Aluminum alloy inner pots have advantages such as good thermal conductivity, strong corrosion resistance, and light weight, but they are easily scratched and require careful maintenance. Composite material inner pots are made of multiple materials and have good thermal conductivity, wear resistance, and corrosion resistance. The specific choice can be made based on actual needs and is not limited here.

[0040] The upper cover 20 is rotatably mounted on the housing 110 and serves to close the housing 110, and can be selectively opened or closed. For example, the upper cover 20 can be hinged to the housing 110 so that it remains connected to the housing 110 even when opened, eliminating the need for the user to remove the upper cover 20 separately, thus facilitating user operation. Furthermore, in some other embodiments, the upper cover 20 can also be detachably mounted on the housing 110, for example, by means of a snap-fit ​​connection, etc., without limitation.

[0041] In some embodiments, a heat transfer channel can be formed between the inner pot 120 and the outer pot 130. The heating element can heat the air in the heat transfer channel, and the heat transfer channel can allow steam, air, etc. to circulate, so that steam and hot air can conduct heat to the food.

[0042] At this time, the heating element is located between the bottom inner side of the outer pot 140 and the bottom outer side of the inner pot 130. The outer pot or the inner pot can contain the heating medium. After the heating medium is heated into steam, the heat generated by the heating element is transported to the space without heating medium in the heating chamber through the heat transmission channel to achieve secondary heating of the steam to obtain high-temperature steam (steam greater than 100°C), and thus achieve high-temperature steaming, which shortens the cooking time and makes the collagen in the meat easier to break down, resulting in a more delicate meat texture and better taste.

[0043] In some embodiments, the cooking appliance 1 may also include a heating medium carrier box 140, which may be disposed between the inner pot 120 and the outer pot 130. The heating medium carrier box 140 may be used to hold water and serve as a water-holding space. In some embodiments, the heating element 30 may directly heat the water in the heating medium carrier box 140 to form steam.

[0044] In some embodiments, the water in the heating medium carrier box 140 can be used to spray water from the water spraying device 50. The water spraying device 50 can be disposed in the housing 110 and selectively spray water into the inner pot 120 and / or the outer pot 130 or the heating medium carrier box 140. The water spraying device 50 can be a water pump, a device with multiple water outlets similar to a shower head, or a device with a single water outlet similar to a water pipe. Shower heads, etc., are not limited here. Similarly, when the water spraying device 50 sprays water, the water is heated by the heating element 30 to form steam in the heating chamber.

[0045] In a more specific embodiment, the heating element includes a first heating part disposed in a heating chamber and used to heat the water in the heating chamber to generate steam. At the same time, the first heating part can also perform secondary heating on the steam in the heating chamber, so that the steam temperature is greater than 100°C.

[0046] In a more specific embodiment, the heating element 30 may include a first heating part and a second heating part. The second heating part is disposed within the heating cavity of the outer pot 130 and is used to heat the heating cavity and to heat the air or water vapor within the heating cavity. Specifically, the second heating part can be located at least one position on the upper part of the heating cavity, in the heat transmission channel, or on the inner side of the inner pot. The first heating part is located at the bottom of the inner side of the outer pot 130. The first heating part can heat the heating medium (water) inside the outer pot 130. When there is water in the outer pot 130, the first heating part can heat the water to form steam.

[0047] In one embodiment, when the cooking appliance 1 further includes an inner pot 120, the first heating element is located inside the inner pot, and the first heating element is capable of heating the heating medium inside the inner pot 120.

[0048] In one embodiment, when the cooking appliance 1 further includes an inner pot 120, the first heating element is located between the outer pot and the inner pot, and the first heating element is capable of heating the heating medium inside the inner pot 120.

[0049] In some embodiments, the second heating element is disposed within the heating chamber of the inner pot 120.

[0050] Both the first and second heating parts can be resistance heating elements, such as heating wires, heating plates, heating meshes, etc., or they can be electromagnetic induction heating elements, such as the combination of coils and magnetic components, etc. There are no restrictions here.

[0051] In a more specific embodiment, the first heating element and the second heating element can be an integral structure. The first heating element is used to heat water to generate steam. The first heating element can directly contact the water to heat it, or it can heat an inner pot containing water. When the first heating element heats the inner pot, the water evaporates to form steam. The second heating element is used to heat the steam. In another embodiment, the first heating element and the second heating element can also be independent structures. The first heating element is used to heat water to generate steam. The first heating element can directly contact the water to heat it, or it can heat an inner pot containing water. When the first heating element heats the inner pot, the water evaporates to form steam. The second heating element is used to heat the steam. The second heating element can be configured for continuous heating, thus allowing for continuous heating of the steam.

[0052] A fan 40 can be mounted on the upper cover 20 and used to blow airflow into the inner pot 120, thereby making the heat distribution in the heating chamber 121 more uniform. Specifically, the axis of the fan 40 can be aligned with the axis of the inner pot 120, so that more air blown by the fan 40 can enter the heating chamber 121, further enabling the heat to be distributed quickly and evenly within the heating chamber 121.

[0053] Temperature sensor 60 can be used to acquire the temperature of the heating chamber inside the inner pot 120, or the temperature of the outer surface of the inner pot 120. It is understood that temperature sensor 60 can be a thermistor (NTC), thermocouple, integrated temperature sensor, or digital temperature sensor, etc., and the specific type can be selected according to the actual situation; no limitation is made here. One, two, or more temperature sensors 60 can be set, and they can be used to monitor the temperature at different locations within the inner pot 120. Temperature sensor 60 can also be set inside the water-filled space to acquire the water temperature within that space.

[0054] In some embodiments, the temperature sensor 60 is located on the outer pot sidewall near the bottom wall and is used to measure the temperature at that location.

[0055] The controller can be electrically connected to the heating element 30, fan 40, water spray device 50 and temperature sensor 60, and issue commands to the heating element 30, fan 40, water spray device 50 and temperature sensor 60, and control the heating element 30 to heat up or stop heating, control the fan 40 to rotate or stop rotating, control the water spray device 50 to spray water or stop spraying water, and control the temperature sensor 60 to sense the temperature.

[0056] Please refer to Figure 4 This illustrates a flowchart of a control method for a cooking appliance provided in one embodiment of this application. The method is applied to... Figure 1 , Figure 2 as well as Figure 3 The cooking utensil 100 is shown. The method includes the following steps S110-S130.

[0057] S110, in response to a cooking command, activates the heating element to heat the heating medium in the heating chamber, thereby generating steam within the heating chamber.

[0058] Cooking instructions are triggered by the user to instruct the cooking appliances to begin the cooking process.

[0059] In some embodiments, the cooking appliance has a control panel on its housing assembly. This control panel includes a start control, and the cooking appliance receives a cooking instruction upon receiving an operation signal to the start control. When the start control is a virtual control, the operation signal can be a single-click signal, a double-click signal, a swipe signal, etc.; when the start control is a physical control, the operation signal can be one or more press signals. In some embodiments, the cooking instruction can also be issued by the cooking appliance via another device using wireless or wired communication. For example, the cooking appliance can communicate with a user's mobile terminal, allowing the user to control and initiate cooking instructions on the mobile terminal.

[0060] In other embodiments, the cooking appliance receives a cooking instruction when the scheduled time arrives. The scheduled time is a time preset by the user to when the cooking appliance is expected to start cooking. Optionally, the control panel of the cooking appliance also includes a scheduling control. Upon receiving an operation signal for the scheduling control and a scheduled duration input by the user, the cooking appliance receives a cooking instruction when the scheduled time arrives. The time interval between the moment the cooking appliance receives the scheduled duration and the scheduled time itself is the aforementioned scheduled duration.

[0061] In this system, when the outer pot contains a heating medium (such as water) that covers the first heating element, activating the first heating element heats the water in the outer pot, causing it to vaporize and form steam. This steam heats the inner pot, achieving a steaming effect. Simultaneously, the vaporized water enters the inner pot to heat the upper surface of the food. The water in the inner pot is heated within the heating chamber, forming steam that heats and steams the food within. In some embodiments, a second heating element can be activated simultaneously to further heat the steam, increasing its temperature. When there is no water in the outer pot, the first heating element can also heat the inner pot and the air. The heated air can enter the inner pot, allowing simultaneous heating of the upper and lower surfaces of the food. In some embodiments, the second heating element can be configured for continuous heating, ensuring continuous heating of the steam. In other embodiments, both the first and second heating elements can be configured for continuous heating, allowing the steam to be continuously heated to a temperature greater than 100°C.

[0062] In some embodiments, the heating element may include only a first heating section, which may be configured to simultaneously heat water and evaporated steam. For example, water may submerge a portion of the first heating section; the first heating section located below the liquid surface heats the water to form steam; and the first heating section located above the liquid surface heats the generated steam, such that the steam temperature is greater than 100°C.

[0063] During this process, the first heating unit and the second heating unit can operate at any output power. For example, the first heating unit and the second heating unit can operate at full power output or at variable power output. This embodiment does not limit this.

[0064] It should also be noted that in step S110, when steam is generated in the heating chamber, the amount of steam generated can be controlled within a second preset range. Since the food does not directly contact water, controlling the amount of steam generated can control the humidity in the heating chamber and the temperature of the environment where the food is located, and can further control the temperature in the heating chamber. This makes the cooked food more refined. The second preset range can be, for example, 15g / min-30g / min, or more specifically, 15g / min-20g / min, 20g / min-30g / min, etc.

[0065] Understandably, the amount of steam generated can be controlled in the following ways:

[0066] In one embodiment, the steam generation can be controlled by adjusting the output power of the first heating unit in heating the water in the water-filled space. For example, when the steam generation exceeds or is close to the maximum value of a second preset range, the output power of the first heating unit in heating the water in the water-filled space can be reduced; conversely, when the steam generation exceeds or is close to the minimum value of the second preset range, the output power of the first heating unit in heating the water in the water-filled space can be increased. In another embodiment, the steam generation can also be controlled by adjusting the air pressure within the heating chamber. For example, the heating chamber can be configured with a sealed structure to allow for pressure changes, and the steam generation can be controlled by adjusting the real-time pressure value.

[0067] In one embodiment, after receiving a cooking command, a water replenishment device (e.g., a water pump) can be controlled to replenish water into the inner pot, the first heating element can be activated to heat the heating chamber to generate steam, and the second heating element can be activated to heat the steam in the heating chamber. The water pump can be configured to replenish water to the inner pot in a fixed quantity, thereby controlling the amount of steam. Alternatively, the water pump can be configured to replenish water to the inner pot intermittently, thereby controlling the amount of steam. This water replenishment method allows for more precise control of the amount of steam.

[0068] Step S120: Obtain the temperature inside the heating chamber and control the temperature inside the heating chamber to be within a first preset range.

[0069] The first preset range is a temperature range, wherein the minimum value of the first preset range is greater than 100℃, that is, the temperature inside the heating chamber is higher than 100℃. When the water in the water-filled space is vaporized, the temperature of the water vapor formed is 100℃ (under one standard atmosphere). The actual temperature may be slightly lower than 100℃. By controlling the temperature inside the heating chamber to be higher than 100℃, the steam entering the heating chamber can be reheated, while ensuring that the steam temperature is within the first preset range. By controlling the temperature inside the heating chamber within the first preset range, it is possible to ensure that the temperature inside the heating chamber can process the food quickly and well, while also ensuring that the food does not burn due to excessive temperature. This can improve the cooking speed and prevent the food from aging.

[0070] In a more specific embodiment, the first preset range can be 100℃-150℃, excluding 100℃. Within this range, the steam temperature can better process the food and ensure processing efficiency. It is understood that the first preset range can also be 120℃-150℃, etc., and can be reasonably set according to different ingredients. Furthermore, the first preset range can be preset at the factory and stored locally on the cooking appliance. In some embodiments, the first preset range can also be customized by the user during use; this embodiment does not limit this.

[0071] Understandably, when controlling the temperature inside the heating chamber, the temperature can be acquired in real time, and precise temperature control can be achieved by controlling the output power of the heating element. For example, when the temperature inside the heating chamber is close to the lower limit of the first preset range, the output power of the heating element can be appropriately increased. When the temperature inside the heating chamber is close to the upper limit of the first preset range, the output power of the heating element can be appropriately decreased.

[0072] By controlling the temperature within the heating chamber within a first preset range, the heating chamber can precisely process and cook the food. In some embodiments, the first preset range can also be determined based on a user-inputted value t. In this case, the first preset range can be t ± a℃, that is, the first preset range is between (ta) and (t + a), where t is the user-inputted setting value, and a is a constant, which can be preset or user-defined.

[0073] In this embodiment, since the heating element can reheat the steam, the temperature of the steam generated exceeds 100°C, which can steam and roast the food at high temperature. This improves cooking efficiency while preventing the food from aging. When cooking meat and other foods, the collagen in the meat is easier to digest and absorb by the human body.

[0074] In some implementations, see Figure 5The method for controlling cooking utensils may also include step S130.

[0075] Step S130: When the temperature inside the heating chamber meets the preset conditions, turn off the heating element.

[0076] Preset conditions can refer to conditions used to indicate the completion of the steaming or cooking process. When the preset conditions are met, it indicates that the cooking process has ended. At this time, the first heating part and the second heating part of the heating element can be turned off, and the residual heat in the heating chamber can be used to continue heating the food to complete the entire cooking process. This is conducive to making full use of energy, and cooking with residual heat can prevent the food from aging.

[0077] The cooking appliance control method provided in this embodiment generates steam after the heating element is turned on. At the same time, the heating element can reheat the steam / air in the heating chamber, so that the temperature of the steam in the heating chamber is greater than 100°C. By increasing the steam temperature, the food in the heating chamber can be cooked quickly while maintaining the quality of the food, thus achieving better cooking results.

[0078] In yet another embodiment, Figure 6 A flowchart illustrating another method for controlling a cooking appliance is shown. This method is applied to... Figure 1 , Figure 2 as well as Figure 3 The cooking utensil 100 is shown. The method includes the following steps S210-S240.

[0079] Step S210: In response to the cooking command, the heating element is turned on to heat the heating medium in the heating chamber to generate steam in the heating chamber.

[0080] Step S220: Obtain the temperature inside the heating chamber and control the temperature inside the heating chamber to be within a first preset range, wherein the minimum value of the first preset range is greater than 100℃.

[0081] Step S230: Determine whether the temperature inside the heating chamber exceeds the maximum value of the first preset range.

[0082] If so, proceed to step S240.

[0083] If the temperature inside the heating chamber exceeds the maximum value of the first preset range, it may be due to a failure of the temperature control in step S220. Therefore, when the temperature inside the heating chamber exceeds the maximum value of the first preset range, it may indicate that the temperature inside the heating chamber is overheating, which could adversely affect the processing of the food. In this case, the heating element can be turned off in time to prevent the food from being overheated during processing, thus protecting the quality of the food. In another application scenario, when the temperature inside the heating chamber exceeds the maximum value of the first preset range, it may also indicate that the food has been processed. Therefore, executing step S240 at this time can end the cooking of the food and use the residual heat to reheat the food.

[0084] Step S240: Turn off the heating element.

[0085] The cooking appliance control method provided in this embodiment generates steam after the heating element is turned on. At the same time, the heating element reheats the steam / air in the heating chamber, making the temperature of the steam in the heating chamber greater than 100°C. By increasing the steam temperature, the food in the heating chamber can be cooked quickly while maintaining the quality of the food, thus achieving better cooking results.

[0086] In yet another embodiment, Figure 7 A flowchart illustrating another method for controlling a cooking appliance is shown. This method is applied to... Figure 1 , Figure 2 as well as Figure 3 The cooking appliance 100 shown. The heating element of the cooking appliance includes a first heating part and a second heating part. The first heating part is used to heat water, and the second heating part is used to heat steam in the heating chamber. The method includes the following steps S310-S340.

[0087] Step S310: In response to the cooking command, the heating element is turned on to heat the heating medium in the heating chamber to generate steam in the heating chamber.

[0088] Step S320: Obtain the temperature inside the heating chamber and control the temperature inside the heating chamber to be within a first preset range, wherein the minimum value of the first preset range is greater than 100℃.

[0089] Step S330: Determine whether the heating time of the second heating unit is greater than or equal to the first preset time.

[0090] If so, proceed to step S340.

[0091] The first preset time is the preset cooking time, so the completion of the steaming operation can also be determined by the heating time of the heating element. Specifically, when the heating time of the heating element is greater than or equal to the first preset time, it indicates that the cooking appliance has completed the steaming operation of the food, and step S340 can be executed at this time.

[0092] The aforementioned first preset cooking time can be, for example, 30-60 minutes, or any value within that range, such as 30 minutes, 45 minutes, or 60 minutes. The specific setting can be determined based on the ingredients being cooked and the specific usage scenario. Similarly, the first preset cooking time can be customized by the user when issuing the cooking command; or it can be pre-stored in the cooking commands stored in the cooking appliance.

[0093] In some implementations, see Figure 8 Step S330 may specifically include the following steps S331-S333.

[0094] Step S331: Determine whether the temperature inside the heating chamber exceeds the maximum value of the first preset range.

[0095] If yes, proceed to step S340; otherwise, proceed to steps S332-S333.

[0096] Step S332: Obtain the heating time of the second heating section.

[0097] The heating duration of the second heating element can refer to the timing duration of the heating element from the start of heating. In some embodiments, the second heating element can be configured to heat continuously, in which case the heating duration of the second heating element is the cumulative duration after the start of step S310.

[0098] Step S333: Determine that the heating duration of the second heating section is greater than or equal to the first preset duration.

[0099] If the judgment result of step S333 is yes, then step S340 is executed.

[0100] By executing steps S331-S333, the cooking process during heating can be determined more accurately, avoiding food aging caused by abnormal temperature rise. At the same time, the cooking time of the food can be ensured, guaranteeing that the food is cooked through under the action of high-temperature steam.

[0101] Step S340: Turn off the first heating section and the second heating section.

[0102] The cooking appliance control method provided in this embodiment generates steam after the heating element is turned on. At the same time, the heating element can also heat the steam / air in the heating chamber, so that the temperature in the heating chamber is greater than 100°C. By increasing the steam temperature, the food in the heating chamber can be cooked quickly while maintaining the quality of the food, thus achieving better cooking results.

[0103] In some embodiments, the fan 40 is used to generate circulating hot air in the heating chamber to achieve the air frying function. The hot air generated by the fan 40 circulates within the heating chamber through the heat transfer channel formed between the inner pot 120 and the outer pot 130. In this application scenario, the product can not only achieve high-temperature steaming, but also achieve efficient air frying, effectively improving the efficiency and user experience.

[0104] Please see Figure 9 This diagram illustrates a block diagram of a control device 400 for a cooking utensil according to an embodiment of this application. The cooking utensil can be, for example... Figures 1 to 3 The cooking appliance shown includes an outer pot with a heating chamber, and also includes a temperature detection device for detecting the temperature inside the heating chamber and a heating element for generating and heating steam.

[0105] The control device 400 for the cooking appliance includes: a response module 410, an acquisition module 420, and an execution module 430.

[0106] The response module 410 is used to respond to a cooking command by turning on the heating element to heat the heating medium in the heating chamber to generate steam in the heating chamber.

[0107] The acquisition module 420 is used to acquire the temperature inside the heating chamber. In some embodiments, the control device 400 may also include an execution module.

[0108] The execution module 430 is used to shut down the first heating section and the second heating section when the temperature inside the heating chamber meets a preset condition. In some embodiments, the execution module 430 is used to shut down the heating element when the temperature inside the heating chamber exceeds the maximum value of a first preset range. In other embodiments, the heating element includes a first heating section and a second heating section, the first heating section is used to heat water, and the second heating section is used to heat steam inside the heating chamber; the execution module 430 is used to shut down the heating element when the heating time of the second heating section is greater than or equal to a first preset time. In other embodiments, the execution module 430 is used to determine whether the temperature inside the heating chamber exceeds the maximum value of the first preset range; if so, shut down the first heating section and the second heating section; if not, shut down the first heating section and the second heating section when the heating time of the second heating section is greater than or equal to the first preset time.

[0109] In summary, the control device 400 for the cooking appliance provided in this application generates steam after the heating element is turned on. At the same time, the heating element can also reheat the steam / air in the heating chamber, so that the steam temperature in the heating chamber is greater than 100°C. By increasing the steam temperature, the food in the heating chamber can be cooked quickly while maintaining the quality of the food, thus achieving better cooking results.

[0110] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the above-described device and module can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0111] In the several embodiments provided in this application, the coupling between modules can be electrical, mechanical, or other forms of coupling.

[0112] Furthermore, the functional modules in the various embodiments of this application can be integrated into one processing module, or each module can exist physically separately, or two or more modules can be integrated into one module. The integrated modules described above can be implemented in hardware or as software functional modules.

[0113] like Figure 10 As shown, this application example also provides a cooking appliance 900, which can be an electric steamer, etc. This embodiment does not limit this. The cooking appliance includes an outer pot with a heating cavity. The cooking appliance also includes a temperature detection device and a heating element. The temperature detection device is used to detect the temperature inside the heating cavity. The heating element is used to generate steam and heat the steam. The heating element may include a first heating part, which can be used to heat water and steam simultaneously.

[0114] In another embodiment, the heating element may include a first heating section and a second heating section. In a more specific embodiment, the first and second heating sections may be an integral structure. The first heating section is used to heat water to generate steam. The first heating section may directly contact the water to heat it, or it may heat an inner pot containing water. When the first heating section heats the inner pot, the water evaporates to form steam. The second heating section is used to heat the steam and may be configured for continuous heating. In another embodiment, the first and second heating sections may be independent structures. The first heating section is used to heat water to generate steam. The first heating section may directly contact the water to heat it, or it may heat an inner pot containing water. When the first heating section heats the inner pot, the water evaporates to form steam. The second heating section is used to heat the steam and may be configured for continuous heating. In a more specific embodiment, the first heating section is disposed inside the outer pot and used to heat the inner pot, while the second heating section is disposed inside the heating chamber to perform secondary heating of the steam.

[0115] The cooking appliance 900 also includes a processor 910 and a memory 920. The memory 920 stores computer program instructions and / or application programs configured to perform the methods described in the above-described method embodiments.

[0116] Processor 910 may include one or more processing cores. Processor 910 connects to various parts of the entire battery management system using various interfaces and lines, and performs various functions and processes data of the battery management system by running or executing instructions, programs, code sets, or instruction sets stored in memory 920, and by calling data stored in memory 920. Optionally, processor 910 may be implemented using at least one hardware form of Digital Signal Processing (DSP), Field-Programmable Gate Array (FPGA), or Programmable Logic Array (PLA). Processor 99 may integrate one or a combination of several of the following: Central Processing Unit (CPU), Graphics Processing Unit (GPU), and modem. The CPU primarily handles the operating system, user interface, and applications; the GPU is responsible for rendering and drawing the displayed content; and the modem handles wireless communication. It is understood that the modem may also not be integrated into processor 99 and may be implemented separately through a communication chip.

[0117] The memory 920 may include random access memory (RAM) or read-only memory (ROM). The memory 920 can be used to store instructions, programs, code, code sets, or instruction sets. The memory 920 may include a program storage area and a data storage area. The program storage area may store instructions for implementing an operating system, instructions for implementing at least one function (such as touch functionality, sound playback functionality, etc.), and instructions for implementing various methods described below. The data storage area may also store data created during the use of the cooking appliance.

[0118] Please see Figure 11 The present application also provides a computer-readable storage medium 1000, which stores computer program instructions 1010 that can be invoked by a processor to execute the methods described in the above embodiments.

[0119] The computer-readable storage medium 1000 may be an electronic memory such as flash memory, EEPROM (Electrically Erasable Programmable Read-Only Memory), EPROM, hard disk, or ROM. Optionally, the computer-readable storage medium 1000 includes a non-transitory computer-readable storage medium. The computer-readable storage medium 1000 has storage space for computer program instructions 1010 that perform any method step S in the above method embodiments. These computer program instructions 1010 can be read from or written to one or more computer program products. The computer program instructions 1010 may be compressed in an appropriate form.

[0120] The above are merely preferred examples of this application and are not intended to limit this application in any way. Although this application has disclosed the preferred examples above, they are not intended to limit this application. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent examples without departing from the scope of the technical solution of this application. Any simple modifications, equivalent changes and alterations made to the above examples based on the technical essence of this application without departing from the scope of the technical solution of this application shall still fall within the scope of the technical solution of this application.

Claims

1. A method for controlling a cooking utensil, characterized in that, The cooking appliance includes a heating chamber, a temperature detection device, and a heating element. The temperature detection device is used to detect the temperature inside the heating chamber, and the heating element is used to generate steam and heat the steam. The method includes: In response to a cooking command, the heating element is activated to heat the heating medium in the heating chamber to generate steam within the heating chamber; The temperature inside the heating chamber is obtained, and the temperature inside the heating chamber is controlled within a first preset range, wherein the minimum value of the first preset range is greater than 100°C.

2. The method according to claim 1, characterized in that, The heating element includes a first heating section and a second heating section. The first heating section is used to heat water, and the second heating section is used to heat steam in the heating chamber. After obtaining the temperature in the heating chamber and controlling the temperature in the heating chamber within a first preset range, the method further includes: When the temperature inside the heating chamber exceeds the maximum value of the first preset range, or when the heating duration of the second heating part is greater than or equal to the first preset duration, the heating element is turned off.

3. A cooking utensil, employing the method according to any one of claims 1 or 2, characterized in that, The cooking appliance also includes an outer pot, which forms the heating cavity.

4. The cooking utensil according to claim 3, characterized in that, The cooking appliance also includes an inner pot, which is disposed on the outer pot, and a heat transfer channel is formed between the inner pot and the outer pot.

5. The cooking utensil according to claim 4, characterized in that, The heating element is disposed between the inner bottom of the outer pot and the outer bottom of the inner pot, and the outer pot or the inner pot can contain the heating medium; or, the cooking appliance further includes a heating medium carrier box, and the heating element can heat the heating medium carrier box.

6. The cooking utensil according to claim 4, characterized in that, The heating element includes at least a first heating part and a second heating part, wherein the second heating part is located at at least one position on the upper part of the heating cavity, the heat transmission channel, and the inner side of the inner pot. The first heating element is located at the bottom of the inner side of the outer pot and can heat the heating medium inside the outer pot; or, the first heating element is located inside the inner pot and can heat the heating medium inside the inner pot.

7. The cooking utensil according to any one of claims 3 to 6, characterized in that, The cooking appliance also includes a fan for generating circulating hot air within the heating chamber.

8. A cooking apparatus, characterized in that, An appliance is applied to a cooking utensil, the utensil including an outer pot having a heating cavity, the utensil further including a temperature detection device and a heating element, the temperature detection device being used to detect the temperature inside the heating cavity, and the heating element being used to generate steam and heat the steam; the cooking utensil includes: A response module, configured to, in response to a cooking command, activate the heating element to heat the heating medium within the heating chamber, thereby generating steam within the heating chamber; and The acquisition module is used to acquire the temperature inside the heating chamber and control the temperature inside the heating chamber to be within a first preset range, wherein the minimum value of the first preset range is greater than 100°C.

9. A cooking utensil, characterized in that, The cooking appliance includes an outer pot with a heating chamber. It also includes a temperature detection device and a heating element. The temperature detection device detects the temperature inside the heating chamber, and the heating element generates and heats the steam. The cooking appliance further includes: One or more processors; Memory; One or more applications, wherein the one or more said applications are stored in the memory and configured to be executed by one or more said processors, and the one or more said applications are configured to perform the method as described in claim 1 or 2.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores program code that is invoked by a processor to execute the method as described in claim 1 or 2.

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