Steam oven control methods and steam oven equipment

Abstract

Embodiments of the present invention provide a control method and a steam-baking device. The method includes: determining the target temperature and working cycle of the heater in the steam-baking device; determining the timing value under the current working cycle; determining the current temperature of the heater; calculating the deviation between the target temperature and the current temperature when the timing value is greater than or equal to the working cycle; calculating the heater's on-time when the deviation is greater than or equal to zero; and controlling the heater to operate according to the on-time in the next working cycle when the on-time is less than the timing value. This application adopts a dynamic power adjustment mechanism, which dynamically adjusts the heating time in real time to keep the temperature of the steam-baking device stable at the preset working temperature, reducing the risk of dry burning and extending its service life.

Description

Technical Field

[0001] This invention relates to the field of steaming and baking equipment, and more specifically, to a control method for steaming and baking equipment and a steaming and baking equipment. Background Technology

[0002] Due to performance and cost requirements, steam ovens are widely used in built-in steam ovens and integrated steam ovens. However, while the constant power heating scheme used in current steam ovens can improve steam generation efficiency, it significantly increases the risk of dry burning, which directly affects the lifespan of the components. Summary of the Invention

[0003] The purpose of this invention is to provide a control method and steam baking equipment that can avoid the risk of dry burning and improve the lifespan of the equipment.

[0004] To achieve the above objectives, the technical solutions adopted in the embodiments of this application are as follows: In a first aspect, embodiments of this application provide a method for controlling a steam oven, the method comprising: Determine the target temperature of the heater in the steam oven and the working cycle of the heater; Determine the timing values ​​for the current work cycle; Determine the current temperature of the heater; When the timing value is greater than or equal to the working cycle, the deviation between the target temperature and the current temperature is calculated; When the deviation value is greater than or equal to zero, the on-time of the heater is calculated; When the opening duration is less than the timing value, the heater is controlled to operate according to the opening duration in the next working cycle.

[0005] In an optional implementation, the method further includes: When the timing value is greater than or equal to the on-time duration and the deviation value is less than zero, the heater is turned off.

[0006] In an optional implementation, the step of calculating the heater's on-time when the deviation value is greater than or equal to zero includes: When the deviation value is greater than or equal to zero, the proportional coefficient, integral coefficient, and differential coefficient are determined, wherein the proportional coefficient indicates the coefficient for responding to the temperature deviation, the integral coefficient indicates the coefficient for the long-term deviation caused by the reduced heat dissipation environment, and the differential coefficient indicates the coefficient for predicting the trend of the temperature deviation. Determine the cumulative temperature deviation during the current cooking process and the temperature deviation from the previous heating cycle; The heating duration is calculated based on the deviation value, proportional coefficient, integral coefficient, differential coefficient, cumulative temperature deviation during the current cooking process, and temperature deviation from the previous heating cycle.

[0007] In an optional implementation, the step of calculating the heater's operating time based on the proportional coefficient, integral coefficient, differential coefficient, cumulative temperature deviation during the current cooking process, and temperature deviation from the previous heating cycle includes: Calculate the first product of the proportionality coefficient and the deviation value; Calculate the second product of the integral coefficient and the cumulative temperature deviation during the current cooking process; Calculate the difference between the deviation value and the temperature deviation of the previous heating cycle; Calculate the third product of the differential coefficient and the difference; The sum of the first product, the second product, and the third product is calculated as the on-time of the heater.

[0008] In an optional implementation, the method further includes: The opening duration is compared with the preset opening duration, wherein the preset opening duration indicates that the steam oven is short of water; When the opening duration is greater than zero and the opening duration is less than or equal to the preset opening duration, it is determined that the water storage chamber of the steam oven is short of water and water is added to the water storage chamber. During the process of replenishing water to the water storage chamber, the heater is turned on for a first preset duration.

[0009] In an optional implementation, the method further includes: During the process of replenishing water to the water storage chamber of the steam oven, the current temperature is compared with the critical temperature, wherein the critical temperature indicates the temperature at which the water replenishment ends. The water replenishment process ends when the current temperature is lower than the critical temperature. After the water replenishment operation of the water storage chamber is completed, the heater is controlled to operate at maximum power until it approaches the target temperature.

[0010] In an optional implementation, the method further includes: The water replenishment time for the water storage chamber is determined when the current temperature is greater than the critical temperature. Compare the water replenishment time with the preset water replenishment time; The water replenishment ends when the water replenishment time equals the preset water replenishment time. When the water replenishment time is equal to the preset water replenishment time, the current temperature is compared with the water shortage threshold temperature. When the current temperature is greater than the water shortage threshold temperature, it is determined that the large water tank of the steam oven is short of water, wherein the critical temperature is less than the water shortage threshold temperature.

[0011] In an optional implementation, the method further includes: After cooking is finished, the steam oven is subjected to a water drainage operation according to a preset number of drainage operations, and the first temperature of the steam oven is determined after each water drainage operation. When the temperature indicated by the first temperature gradually stabilizes, the pumping and drainage operation stops. If the temperature of the steaming and baking equipment gradually decreases with each water pumping operation, the pumping operation will stop.

[0012] In an optional implementation, the method further includes: Determine the initial temperature of the heater; Before cooking, the heater is controlled to start at a preset time, and a second temperature of the heater is determined; Calculate the difference between the second temperature and the initial temperature; If the difference is less than a preset difference, the heating function of the steam oven is determined to be abnormal.

[0013] Secondly, embodiments of this application provide a steam oven, including a memory and a processor. The memory stores a computer program, and the processor executes the computer program to implement the steps of the steam oven control method.

[0014] This application has the following beneficial effects: This application determines the target temperature and working cycle of the heater in the steam-grill equipment, determines the timing value under the current working cycle, and determines the current temperature of the heater. When the timing value is greater than or equal to the working cycle, the deviation between the target temperature and the current temperature is calculated. When the deviation is greater than or equal to zero, the heater's on-time is calculated. When the on-time is less than the timing value, the heater is controlled to operate according to the on-time in the next working cycle. This application adopts a dynamic power adjustment mechanism, which dynamically adjusts the heating time in real time to keep the temperature of the steam-grill equipment stable at the preset working temperature, reducing the risk of dry burning and extending its service life. Attached Figure Description

[0015] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0016] Figure 1 This is a block diagram of a steam-roasting device provided in an embodiment of the present invention; Figure 2 This is one of the schematic diagrams of a control method for a steam-roasting equipment provided in an embodiment of the present invention; Figure 3 This is a second schematic diagram of a control method for a steam-roasting device provided in an embodiment of the present invention; Figure 4 This is the third schematic diagram of a control method for a steam-roasting equipment provided in an embodiment of the present invention; Figure 5 This is the fourth schematic diagram of a steam oven control method provided in an embodiment of the present invention; Figure 6 This is the fifth schematic diagram of a control method for a steam-roasting equipment provided in an embodiment of the present invention; Figure 7 This is the sixth schematic diagram of a steam-roasting equipment control method provided in an embodiment of the present invention; Figure 8 This is the seventh schematic diagram of a steam oven control method provided in an embodiment of the present invention. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0018] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0019] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0020] In the description of this invention, it should be noted that if terms such as "upper," "lower," "inner," or "outer" are used to indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship in which the product of this invention is usually placed, they are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention.

[0021] Furthermore, the terms "first" and "second" are used only to distinguish descriptions and should not be interpreted as indicating or implying relative importance.

[0022] In the description of this application, it should also be noted that, unless otherwise expressly specified and limited, the terms "set up," "install," "connect," and "link" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this application based on the specific circumstances.

[0023] Through extensive research, the inventors discovered that, due to performance and cost requirements, steam ovens are widely used in built-in steam ovens and integrated steam ovens. However, while the constant power heating scheme currently used in steam ovens can improve steam generation efficiency, it significantly increases the risk of dry burning, directly affecting the lifespan of the components.

[0024] In view of the above-mentioned problems, this embodiment provides a control method and a steam-baking device. It can determine the target temperature and working cycle of the heater in the steam-baking device, determine the timing value of the current working cycle, and determine the current temperature of the heater. When the timing value is greater than or equal to the working cycle, the deviation between the target temperature and the current temperature is calculated. When the deviation value is greater than or equal to zero, the heater's operating time is calculated. When the operating time is less than the timing value, the heater is controlled to operate according to the operating time in the next working cycle. This application adopts a dynamic power adjustment mechanism, which dynamically adjusts the heating time in real time to maintain the steam-baking device temperature stably at the preset working temperature, reducing the risk of dry burning and extending the service life. The solution provided in this embodiment is described in detail below.

[0025] Please refer to Figure 1 , Figure 1 This is a schematic diagram of the structure of the steam oven 100 provided in this application embodiment. The steam oven 100 may further include... Figure 1 The more or fewer components shown, or having the same Figure 1 The different configurations shown. Figure 1The components shown can be implemented using hardware, software, or a combination thereof.

[0026] The steam oven 100 includes a memory 120 and a processor 130.

[0027] The components of the memory 120 and processor 130 are electrically connected directly or indirectly to achieve data transmission or interaction. For example, these components can be electrically connected to each other through one or more communication buses or signal lines. The processor 130 includes at least one software function module that can be stored in the memory 120 in the form of software or firmware or embedded in the operating system (OS) of the steam oven 100. The processor 130 is used to execute executable modules stored in the memory 120, such as the software function modules and computer programs included in the processor 130.

[0028] The memory 120 may be, but is not limited to, Random Access Memory (RAM), Read Only Memory (ROM), Programmable Read-Only Memory (PROM), Erasable Programmable Read-Only Memory (EPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), etc. The memory 120 is used to store programs, and the processor 130 executes the programs after receiving execution instructions.

[0029] Please refer to Figure 2 , Figure 2 For application Figure 1 The following is a flowchart of the control of a steam oven 100, and the method includes a detailed description of each step.

[0030] S201: Determine the target temperature and working cycle of the heater in the steam oven.

[0031] S202: Determine the timing value for the current work cycle.

[0032] S203: Determine the current temperature of the heater.

[0033] S204: When the timing value is greater than or equal to the working cycle, calculate the deviation between the target temperature and the current temperature.

[0034] S205: When the deviation value is greater than or equal to zero, calculate the heater's on-time.

[0035] S206: When the on-time is less than the timing value, control the heater to run according to the on-time in the next working cycle.

[0036] Target temperature T set The reference temperature that the steam oven needs to maintain stably during the steam generation stage is determined based on the boiling point characteristics of water, the required steam saturation pressure, and the heat resistance limit of the materials. The duty cycle is the time interval between temperature sampling, deviation calculation, and power decision-making processes for the steam oven; its setting must balance response speed and control stability. A cycle that is too short is susceptible to sensor noise interference, leading to frequent start-ups and shutdowns; a cycle that is too long results in delayed temperature control and increases the risk of overshoot.

[0037] In a specific implementation, the working cycle of the heater can be set to t. cycle = 30s, the target temperature of the heater is T set = 105℃.

[0038] During the use of the steam oven, a counter starts timing and obtains a timing value t. t starts from 0 and accumulates. When t reaches the preset working cycle, it is determined that a cycle has ended, the counter value is cleared to zero, and the timing of the next working cycle begins.

[0039] When t is greater than or equal to the heater's operating cycle, the calculation of the deviation between the target temperature and the current temperature is triggered. If the current temperature T of the heater... cur = 85℃, the target temperature of the heater is T set When the temperature is 105℃, the deviation between the target temperature and the current temperature is calculated as ΔT = 20℃.

[0040] When the deviation value is greater than or equal to zero, the step of calculating the start duration of the heater is triggered. If the start duration is less than the timing value, the heater is controlled to run according to the start duration in the next working cycle for heating.

[0041] The heater is turned off when the timing value is greater than or equal to the operating duration and the deviation value is less than zero.

[0042] If the timing value is greater than or equal to the on-time and the deviation value is less than zero, the current temperature of the heater is considered to be higher than the target temperature, and the heater needs to be turned off.

[0043] When the deviation value is greater than or equal to zero, there are multiple ways to calculate the heater's on-time. In one implementation method, such as... Figure 3 As shown, it includes the following steps: S301: When the deviation value is greater than or equal to zero, determine the proportional coefficient, integral coefficient, and differential coefficient.

[0044] Among them, the proportional coefficient indicates the coefficient of response temperature deviation, the integral coefficient indicates the coefficient of long-term deviation caused by shrinking the heat dissipation environment, and the differential coefficient indicates the coefficient of predicting the trend of temperature deviation.

[0045] S302: Determine the cumulative temperature deviation during the current cooking process and the temperature deviation during the previous heating cycle.

[0046] S303: Calculate the heater's operating time based on the deviation value, proportional coefficient, integral coefficient, differential coefficient, cumulative temperature deviation during the current cooking process, and temperature deviation from the previous heating cycle.

[0047] The specific methods for calculating the heater's on-time based on proportional coefficient, integral coefficient, differential coefficient, cumulative temperature deviation during the current cooking process, and temperature deviation from the previous heating cycle include: Calculate the first product of the proportional coefficient and the deviation value, calculate the second product of the integral coefficient and the cumulative temperature deviation in the current cooking process, calculate the difference between the deviation value and the temperature deviation of the previous heating cycle, calculate the third product of the differential coefficient and the difference, and calculate the sum of the first, second, and third products as the heater's operating time.

[0048] The activation duration is calculated using the following formula: ton=Kp ΔTi+Ki +Kd (ΔTi-ΔTi-1); Where ton is the start-up time, Kp is the proportional coefficient, Ki is the integral coefficient, ΔTi is the deviation value, Kd is the differential coefficient, and ΔTi-1 is the temperature deviation of the previous heating cycle.

[0049] Kp·ΔT constitutes a proportional term, which can respond instantly to the current temperature deviation to quickly compensate for large deviations and avoid slow heating.

[0050] Ki·ΣΔT constitutes the integral term, which is used to accumulate historical deviations and eliminate static errors to compensate for long-term drift factors such as heat dissipation loss, ambient temperature changes, and changes in water cavity heat capacity. This ensures that the current temperature of the heater remains stable near the target temperature during long-term operation, avoiding continuous small under-temperature caused by heat dissipation.

[0051] Kd·(ΔTi-ΔTi-1) forms the differential term, which is used to predict the temperature change trend. When ΔT decreases rapidly, the on-time is shortened in advance to suppress temperature overshoot.

[0052] It should be noted that Kp can be set to 5, Ki can be set to 0.1, and Kd can be set to 0.05.

[0053] There are several ways to determine if a steam oven is short of water, such as... Figure 4 As shown, it includes the following steps: S401: Compare the activation duration with the preset activation duration.

[0054] S402: When the opening duration is greater than zero and less than or equal to the preset opening duration, the water storage chamber of the steam oven is determined to be short of water and water is added to the water storage chamber.

[0055] S403: During the process of replenishing water to the water storage chamber, the heater is turned on for the first preset duration.

[0056] During the dynamic adjustment of power and constant temperature control, as the water volume in the water storage chamber gradually decreases, the heat required for the heater to maintain the target temperature also decreases. At this time, the heater's on-time also gradually decreases. A preset on-time tmin is set, which is the minimum on-time. When the on-time is less than or equal to the preset on-time, it is determined that the water storage chamber of the steam oven is short of water, and water is added to the water storage chamber.

[0057] Specifically, the preset start-up time can be set to 7 seconds, the start-up time of the heater in each working cycle can be recorded and the start-up time can be gradually reduced, and water shortage can be predicted before the start-up time drops to the preset start-up time.

[0058] When the on-time is greater than zero and less than or equal to the preset on-time, it means that the heater on-time is shorter than the preset on-time to maintain the steam oven at the target temperature. At this time, it is determined that the water storage chamber is short of water, and during the water replenishment process, the on-time of the heater is controlled to be the first preset time for heating, which is conducive to the rapid steam output.

[0059] It should be noted that the first preset duration can be set to 5 seconds.

[0060] There are multiple ways to control water replenishment in steam ovens. In one method, such as... Figure 5 As shown, it includes the following steps: S501: During the process of replenishing water to the water storage chamber of the steam oven, the current temperature is compared with the critical temperature.

[0061] The critical temperature indicates the temperature at which water replenishment ends.

[0062] S502: Stop water replenishment when the current temperature is below the critical temperature.

[0063] S503: After the water replenishment operation of the water storage chamber is completed, control the heater to operate at maximum power until it approaches the target temperature.

[0064] During the process of replenishing water to the water storage chamber of the steam oven, monitor whether the current temperature of the heater has dropped to the critical temperature. If so, stop replenishing water.

[0065] By using the heater temperature response as a criterion, it can be determined whether water actually needs to enter the water storage chamber, thus avoiding false water replenishment that leads to ineffective operation and dry burning.

[0066] To avoid affecting the cooking results, after replenishing the water tank, the heater is forced to run at full power until it approaches the target temperature. There are several ways to control water replenishment in steam-grill equipment; one such method is... Figure 6 As shown, it includes the following steps: S601: When the current temperature is greater than the critical temperature, determine the water replenishment time for replenishing the water storage chamber.

[0067] S602: Compare the water replenishment time with the preset water replenishment time.

[0068] S603: When the water replenishment time is equal to the preset water replenishment time, the water replenishment ends.

[0069] S604: When the water replenishment time is equal to the preset water replenishment time, compare the current temperature with the water shortage threshold temperature.

[0070] S605: If the current temperature is higher than the water shortage threshold temperature, then the large water tank of the steam oven is determined to be short of water.

[0071] The critical temperature is less than the water shortage threshold temperature.

[0072] Specifically, during the water replenishment process of the water storage chamber, the current temperature of the heater is compared with the critical temperature. If the current temperature of the heater gradually decreases and becomes less than or equal to the critical temperature, the water replenishment ends. If the current temperature of the heater is greater than the critical temperature during the water replenishment process, water replenishment continues, and the water replenishment time for the water storage chamber is determined. When the water replenishment time reaches the preset time, the water replenishment of the water storage chamber is stopped.

[0073] The steam oven includes a water storage chamber and a large water tank. The large water tank replenishes the water storage chamber, and the water in the water storage chamber is used to realize the steam oven function.

[0074] After the water tank has been replenished for the preset time, it is necessary to determine whether the current temperature of the heater is greater than the water shortage threshold temperature. If the current temperature of the heater is greater than the water shortage threshold temperature, it is determined that the large water tank is short of water. When the large water tank is short of water, water cannot be replenished to the water tank in time, so the current temperature of the heater does not decrease but increases instead. At this time, a prompt message indicating that the large water tank is short of water is output to prompt the user to replenish the large water tank.

[0075] If the temperature does not drop as expected after the water storage chamber is replenished, it can be inferred that the large water tank is short of water, thus enabling fault tracing.

[0076] Specifically, the preset water replenishment time can be set to 5 seconds, the critical temperature to 90°C, and the water shortage threshold temperature to 100°C. During the water replenishment process of the water storage chamber, the current temperature of the heater is determined. If the current temperature drops to less than or equal to the critical temperature, the water replenishment ends. If the current temperature gradually drops but is still greater than the critical temperature, the water replenishment ends after the preset water replenishment time is reached.

[0077] If the current temperature of the heater is still higher than the water shortage threshold temperature after the water replenishment time reaches the preset water replenishment time, the large water tank of the steam oven is determined to be short of water.

[0078] There are several ways to achieve cooling protection for steam ovens. In one method, such as... Figure 7 As shown, it includes the following steps: S701: After cooking is finished, the steam oven is drained according to the preset number of times, and the first temperature of the steam oven is determined after each draining operation.

[0079] S702: When the temperature of each first temperature indicator gradually stabilizes, the pumping and drainage operation will stop.

[0080] S703: If the temperature of the steam oven gradually decreases during each water pumping operation, the pumping action will stop.

[0081] After the steaming and baking equipment finishes its work and stops heating, it runs N rounds of pumping and draining. During this process, the first temperature of the heater is monitored in real time. When the first temperature decreases and tends to stabilize, the pumping and draining work stops. If the first temperature continues to decrease gradually but has not reached stability when the N rounds of pumping and draining are finished, the pumping and draining action also stops.

[0082] Specifically, the preset number of pumping and draining cycles can be set to 20, the pumping time to 20 seconds, and the draining time to 20 seconds. The first temperature of the steam oven during each pumping and draining process can be recorded, and the trend of the first temperature change can be determined. When the first temperature gradually decreases and stabilizes, the pumping and draining action can be stopped. If the first temperature gradually decreases but does not stabilize, the pumping and draining action can also be stopped.

[0083] There are multiple ways to detect abnormalities in the heating process of steam-roasting equipment. In one method, such as... Figure 8 As shown, it includes the following steps: S801: Determine the initial temperature of the heater.

[0084] S802: Before cooking, control the heater to start according to a preset time and determine the second temperature of the heater.

[0085] S803: Calculate the difference between the second temperature and the initial temperature.

[0086] S804: If the difference is less than the preset difference, the heating function of the steam oven is determined to be abnormal.

[0087] During the dynamic adjustment of power and constant temperature control, in order to maintain the heater at the target temperature, the heater on time needs to be dynamically adjusted. However, if the heater value does not increase or decreases, the heating function of the steam oven is determined to be abnormal.

[0088] Specifically, the initial temperature of the heater when it starts is recorded as 50℃, and the heater is controlled to start according to a preset time, for example, 2 minutes after starting. After the heater has heated for 2 minutes, the second temperature of the heater is determined to be 51℃. The difference between the second temperature and the initial temperature is calculated to be 1℃. The difference is then compared with the preset difference. If the preset difference is 10℃, it is determined that the difference is less than the preset difference, which indicates that the value of the heater is not rising or is falling, and the heating function is judged to be abnormal.

[0089] This application also provides a steam oven 100, which includes a processor 130 and a memory 120. The memory 120 stores computer-executable instructions, which, when executed by the processor 130, implement the control method of the steam oven.

[0090] This application embodiment also provides a computer-readable storage medium storing a computer program, which, when executed by the processor 130, implements the steam oven control method.

[0091] In the embodiments provided in this application, it should be understood that the disclosed apparatus and methods can also be implemented in other ways. The apparatus embodiments described above are merely illustrative. For example, the flowcharts and block diagrams in the accompanying drawings illustrate the architecture, functionality, and operation of possible implementations of apparatus, methods, and computer program products according to various embodiments of this application. In this regard, each block in a flowchart or block diagram may represent a module, segment, or portion of code containing one or more executable instructions for implementing a specified logical function. It should also be noted that in some alternative implementations, the functions marked in the blocks may occur in a different order than those marked in the drawings. For example, two consecutive blocks may actually be executed substantially in parallel, and they may sometimes be executed in reverse order, depending on the functions involved. It should also be noted that each block in a block diagram and / or flowchart, and combinations of blocks in block diagrams and / or flowcharts, can be implemented using a dedicated hardware-based system that performs the specified function or action, or using a combination of dedicated hardware and computer instructions.

[0092] Furthermore, the functional modules in the various embodiments of this application can be integrated together to form an independent part, or each module can exist independently, or two or more modules can be integrated to form an independent part. If the function is implemented as a software functional module 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 application, in essence, or the part that contributes to the prior art, or 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 described in the various embodiments of this application. The aforementioned storage medium includes: USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, optical disks, and other media capable of storing program code.

[0093] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0094] The above descriptions are merely various embodiments of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A control method for a steam-roasting equipment, characterized in that, The method includes: Determine the target temperature of the heater in the steam oven and the working cycle of the heater; Determine the timing values ​​for the current work cycle; Determine the current temperature of the heater; When the timing value is greater than or equal to the working cycle, the deviation between the target temperature and the current temperature is calculated; When the deviation value is greater than or equal to zero, the on-time of the heater is calculated; When the opening duration is less than the timing value, the heater is controlled to operate according to the opening duration in the next working cycle.

2. The method according to claim 1, characterized in that, The method further includes: When the timing value is greater than or equal to the on-time duration and the deviation value is less than zero, the heater is turned off.

3. The method according to claim 1, characterized in that, The step of calculating the heater's on-time when the deviation value is greater than or equal to zero includes: When the deviation value is greater than or equal to zero, the proportional coefficient, integral coefficient, and differential coefficient are determined, wherein the proportional coefficient indicates the coefficient for responding to the temperature deviation, the integral coefficient indicates the coefficient for the long-term deviation caused by the reduced heat dissipation environment, and the differential coefficient indicates the coefficient for predicting the trend of the temperature deviation. Determine the cumulative temperature deviation during the current cooking process and the temperature deviation from the previous heating cycle; The heating duration is calculated based on the deviation value, proportional coefficient, integral coefficient, differential coefficient, cumulative temperature deviation during the current cooking process, and temperature deviation from the previous heating cycle.

4. The method according to claim 3, characterized in that, The step of calculating the heater's operating time based on the proportional coefficient, integral coefficient, differential coefficient, cumulative temperature deviation during the current cooking process, and temperature deviation from the previous heating cycle includes: Calculate the first product of the proportionality coefficient and the deviation value; Calculate the second product of the integral coefficient and the cumulative temperature deviation during the current cooking process; Calculate the difference between the deviation value and the temperature deviation of the previous heating cycle; Calculate the third product of the differential coefficient and the difference; The sum of the first product, the second product, and the third product is calculated as the on-time of the heater.

5. The method according to claim 1, characterized in that, The method further includes: The opening duration is compared with the preset opening duration, wherein the preset opening duration indicates that the steam oven is short of water; When the opening duration is greater than zero and the opening duration is less than or equal to the preset opening duration, it is determined that the water storage chamber of the steam oven is short of water and water is added to the water storage chamber. During the process of replenishing water to the water storage chamber, the heater is turned on for a first preset duration.

6. The method according to claim 5, characterized in that, The method further includes: During the process of replenishing water to the water storage chamber of the steam oven, the current temperature is compared with the critical temperature, wherein the critical temperature indicates the temperature at which the water replenishment ends. The water replenishment process ends when the current temperature is lower than the critical temperature. After the water replenishment operation of the water storage chamber is completed, the heater is controlled to operate at maximum power until it approaches the target temperature.

7. The method according to claim 6, characterized in that, The method further includes: The water replenishment time for the water storage chamber is determined when the current temperature is greater than the critical temperature. Compare the water replenishment time with the preset water replenishment time; The water replenishment ends when the water replenishment time equals the preset water replenishment time. When the water replenishment time is equal to the preset water replenishment time, the current temperature is compared with the water shortage threshold temperature. When the current temperature is greater than the water shortage threshold temperature, it is determined that the large water tank of the steam oven is short of water, wherein the critical temperature is less than the water shortage threshold temperature.

8. The method according to claim 1, characterized in that, The method further includes: After cooking is finished, the steam oven is subjected to a water drainage operation according to a preset number of drainage operations, and the first temperature of the steam oven is determined after each water drainage operation. When the temperature indicated by the first temperature gradually stabilizes, the pumping and drainage operation stops. If the temperature of the steaming and baking equipment gradually decreases with each water pumping operation, the pumping operation will stop.

9. The method according to claim 1, characterized in that, The method further includes: Determine the initial temperature of the heater; Before cooking, the heater is controlled to start at a preset time, and a second temperature of the heater is determined; Calculate the difference between the second temperature and the initial temperature; If the difference is less than a preset difference, the heating function of the steam oven is determined to be abnormal.

10. A steam-roasting device, characterized in that, It includes a memory and a processor, the memory storing a computer program, and the processor executing the computer program to implement the steps of the method according to any one of claims 1-9.

Images