Control method of cooking device, medium, computer device

Abstract

The application relates to the technical field of kitchen electrical equipment and control thereof, and particularly provides a control method of a cooking equipment, a computer readable storage medium and a computer device, the cooking equipment comprising: an inner container formed with a cooking chamber; and a smoking and roasting module capable of being accommodated in the cooking chamber; wherein the inner container is provided with a first heating component at a position corresponding to the smoking and roasting module; the control method comprises: at least enabling the first heating component to operate, so that the smoking and roasting module generates smoke capable of being discharged to the inner container. Through the configuration, the integration of the cooking equipment can be improved on the premise of realizing the smoking and roasting function.

Description

Technical Field

[0001] This application relates to the field of kitchen appliances and their control, specifically providing a cooking device and its control method, a computer-readable storage medium, and a computer device. Background Technology

[0002] With the development of kitchen appliances in the home appliance industry, cooking devices such as steam ovens, ovens, steam-oven combos, and grill-fry combos have emerged on the market, enabling food to be cooked without human intervention. Taking an oven as an example, during the cooking process, it is usually necessary to maintain a certain temperature level within the cooking space formed by the inner cavity where the food is located. Therefore, heating elements such as heating tubes and heating coils are usually installed at the top, sides, and bottom of the inner cavity. These heating elements can use either primary or auxiliary heating to cook the food.

[0003] As user demands become more refined and diversified, cooking equipment has emerged that incorporates features like smoking functions to enhance food flavor (although some cooking equipment may only include smoking capabilities). Taking smoking as an example, a separate smoking module is typically added to the cooking equipment (still using an oven as an example) to achieve the smoking and roasting function. The smoke generated by the smoke-generating medium (fuel) such as wood in the smoking box is delivered to the cooking chamber through corresponding flue pipes, thus cooking the food through smoking alone or a combination of smoking and hot air roasting. Since the smoking module is usually a functionally independent structure or module, it increases the structural complexity of the oven to some extent. For example, avoiding interference between related structures can even create difficulties in the layout of oven components. Therefore, there is still room for improvement in how to implement functions like smoking to enhance food flavor in cooking equipment without significantly affecting the overall structure of the equipment. Summary of the Invention

[0004] This application aims to solve, at least to some extent, the aforementioned technical problems and / or at least a portion of them. Specifically, it addresses how to achieve functions such as smoking that enhance the flavor of food on a cooking device, without significantly affecting the configuration of the cooking equipment.

[0005] In a first aspect, this application provides a method for controlling a cooking device, the cooking device comprising: an inner pot having a cooking chamber; and a smoking module capable of being housed in the cooking chamber; wherein the inner pot has a first heating element disposed at a position corresponding to the smoking module; the control method comprising: at least activating the first heating element such that: the smoking module generates fumes that can be released to the inner pot.

[0006] This configuration improves the integration of the cooking equipment while ensuring that it performs the grilling and smoking function. Specifically, it integrates the grilling and smoking module with the heating element of the cooking equipment.

[0007] It is understood that those skilled in the art can determine the structural form, number, smoke generation principle, and smoke generation point of the smoking module according to actual needs. For example, the smoking module may include one or more, and the smoking module can independently realize cooking or cooperate with the basic cooking mode of the cooking equipment to complete the cooking of ingredients. For example, multiple smoking modules are arranged in different parts of the bottom of the inner pot, or smoking modules are arranged in the bottom and side parts of the inner pot respectively. In the case of multiple smoking modules, the multiple smoking modules can be relatively independent or at least integrated to a certain extent. For example, the smoking module arranged in the first position (such as the middle) provides flavor A, while the smoking module arranged in the second position (such as the outer edge of the middle) provides flavors B1 and B2. However, flavor A is not directly released but is mixed with B1 and B2 and then released in the second position. That is, the smoking modules in the first position and the second position can be connected, and the smoking module in the second position is provided with structures such as a mixing chamber and a smoke generation point (smoke generation point). The smoking principle can be any reasonable "cold smoking" method that can be achieved by the heat provided by the first heating element. The smoking module can include one or more smoking points, and the smoking position, smoking amount, smoking timing / duration, etc. of each smoking point can be flexibly selected according to actual needs.

[0008] Understandably, provided that heat transfer can be accomplished, those skilled in the art can determine the relative positions of the smoking module, the first heating element, and the inner liner according to actual needs. For example, the first heating element can be disposed on the inner surface of the inner wall of the inner liner and in direct contact with the smoking module (heat transfer path: first heating element → smoking module), or the first heating element can be disposed on the outer surface of the inner wall of the inner liner and thus dissipate heat to the smoking module through the inner liner (heat transfer path: first heating element → inner liner → smoking module). Furthermore, the type, variety, and placement of the smoking medium contained in the smoking module can also be flexibly selected. For example, the smoking medium may include one or more types; in the case of multiple types, the smoke quality (such as smoke volume, smoke properties, etc.) of the various smoking media at the same temperature may differ.

[0009] In one possible implementation of the above control method, the smoking module is disposed on the inner bottom of the inner pot, and the first heating element is disposed on the outer bottom of the inner pot. The control method includes: at least activating the first heating element at the bottom so that the smoking module generates smoke; wherein the generated smoke is delivered to the cooking chamber through the smoke emission structure of the smoking module.

[0010] With this configuration, the cooking equipment can achieve the smoking function by transferring heat to the smoking module through the inner liner via the first heating element at the bottom.

[0011] In one possible implementation of the above control method, the smoking module includes a module body, on which a second heating element is provided. The phrase "at least operate the first heating element so that the smoking module generates smoke that can be released to the inner liner" includes operating both the first heating element and the second heating element so that the smoking module generates smoke.

[0012] With this configuration, the performance of the grilling module is guaranteed through the cooperation between the second heating element configured in the grilling module and the first heating element of the cooking device.

[0013] It is understood that those skilled in the art can determine the structural form, number, and placement position of the second heating element on the smoking module according to actual needs. For example, the second heating element can be coiled around the smoking module, embedded in the smoking module, placed on top of the smoking module, or mainly used for concentrated heating of a local area of ​​the smoking module. Furthermore, the cooperation method between the first and second heating elements can be flexibly selected according to needs, such as simultaneous operation or alternating operation. For example, the second heating element starts operating under certain conditions.

[0014] In one possible implementation of the above control method, the module body has a receiving chamber in which the smoking medium can be contained, wherein: the second heating element is disposed on the module body at a position corresponding to the receiving chamber; and / or, in the case where there are multiple receiving chambers, the second heating element is disposed on the module body at a position corresponding to a portion of the multiple receiving chambers.

[0015] This configuration provides a possible arrangement for the second heating element.

[0016] Taking a case where multiple receiving chambers are arranged as an example, if multiple receiving chambers are stacked, a second heating element can be configured for one or more receiving chambers that are far from the first heating element. If multiple receiving chambers are arranged approximately along the same horizontal plane (e.g., multiple circumferentially distributed, including one in the middle and multiple located at its outer edges), a second heating element can be configured for a portion of them, taking into account factors such as the type / smoke-generating conditions of the smoking medium and the volume of the receiving chamber. For example, the receiving chamber includes a circular (circular cross-section) receiving chamber at the bottom and two semi-circular receiving chambers at the top. A second heating element can be configured for each of the two semi-circular receiving chambers at the top (e.g., the smoke-generating conditions of the smoking medium corresponding to the two semi-circular receiving chambers are different).

[0017] In one possible implementation of the above control method, the first heating element is positioned in the inner liner at a location corresponding to its smoking and heating area, and the smoking and heating module is positioned in the inner liner at a location corresponding to a certain smoking and heating sub-area of ​​the smoking and heating area. The phrase "at least operate the first heating element so that: the smoking and heating module generates smoke that can be delivered to the inner liner" includes: at least operating the first heating element, and selectively adjusting the operating parameters of the first heating element corresponding to different locations of the smoking and heating area and / or positioning the smoking and heating module in different smoking and heating sub-areas in a movable manner so that: the smoke generated by the smoking and heating module is adapted to the current cooking task.

[0018] This configuration allows the grilling module to be better adapted to the first heating element of the cooking equipment.

[0019] It should be noted that the "smoking and grilling heating area" here should be understood as the area where the first heating element can provide heat to the smoking and grilling module, which can be roughly understood as the heat radiation area of ​​the first heating element, and should not be understood or limited to the physical setting location. Correspondingly, the "smoking and grilling heating sub-area" should be understood as the area where the smoking and grilling module can obtain heat from the first heating element, and should not be understood or limited to a part of the physical setting location.

[0020] Under the premise of enabling local parameter adjustment, the structure, number, and relative position of the first heating element can be flexibly adjusted. For example, the first heating element includes multiple independently controllable components, such as a central heating section and an outer heating section. By adjusting the operating parameters (not operating, operating (e.g., power, duration, etc.)) of the two heating sections, the heating state of the smoking module can be adjusted within the range of the smoking heating area (larger than the range of the smoking heating sub-area). In this way, the smoke quality of the smoking module can better meet the cooking requirements of the current cooking task.

[0021] Provided that the position of the smoking module can be adjusted, the movement mode, the mechanism it utilizes, and the range of motion of the smoking module can be flexibly adjusted. For example, the smoking module can move along any reasonable trajectory to achieve position switching, such as a cross-shaped trajectory, a broken line trajectory, or a curved trajectory. Furthermore, in addition to moving along a trajectory, it can be achieved through any reasonable form of movement, such as sliding or sliding combined with rotation. Before, during, or after position switching, the movement of the smoking module itself can also include movements such as rotation or lifting.

[0022] In one possible implementation of the above control method, the control method includes: operating the first heating element with a first parameter according to the current cooking task; in this case, the phrase "at least operating the first heating element so that: the smoking module generates smoke that can be released to the inner liner" includes: adjusting the first parameter to a second parameter and operating the first heating element with the first parameter according to the current cooking task and the smoke generation requirements of the smoking module.

[0023] This configuration allows us to ensure the cooking quality of the current cooking task as much as possible while still basically meeting the smoke generation requirements of the grilling module.

[0024] It is understood that those skilled in the art can determine the parameter types, number, and magnitudes included in the first / second parameters, as well as the adjustment logic between the first and second parameters, according to actual needs. This can be determined through calculation, experimental analysis, simulation, or other methods. Furthermore, in addition to adjusting the operating parameters of the first heating element, other parameters related to the current cooking task can also be adjusted to ensure the cooking quality of the current task through multi-parameter adjustment. For example, under the premise of appropriately increasing the operating power of the first heating element, the operating power and / or operating time of the heating tubes on the top / side of the inner pot can be reduced; the overall quality of the hot airflow can be adjusted by regulating the airflow velocity / main heating intensity in the hot air chamber; and the composition of the current cooking program can be appropriately adjusted (such as adjusting the cooking program duration or operating parameters at a certain stage).

[0025] In one possible implementation of the above control method, the inner liner is provided with a third heating element, and the control method includes operating the third heating element before, simultaneously with, or after "at least the first heating element is operated so that the smoking module generates smoke that can be released to the inner liner".

[0026] With this configuration, it is possible to achieve cooking, including grilling, of the current ingredients through the cooperation of the first heating element and the third heating element.

[0027] It is understood that those skilled in the art can determine the structural form, number, and placement of the third heating element according to actual needs. Furthermore, the way the heat generated by the third heating element cooperates with the first heating element in this cooking process can be flexibly selected according to requirements. For example, it can provide heat to the fumes already released into the cooking chamber (e.g., located on the inner top, inner side, or outer bottom of the inner liner), cooperate with the first heating element to provide heat to the grilling module (e.g., located on the outer bottom or any reasonable location where heat transfer with the grilling module can occur (e.g., on the side near the bottom), or heat the cooking medium including the fumes (e.g., located in the hot air chamber of an oven, forming a circulating hot airflow in conjunction with a fan).

[0028] In a second aspect, this application also provides a computer-readable storage medium including a memory adapted to store a plurality of program codes adapted to be loaded and executed by a processor to perform the aforementioned control method of the cooking apparatus.

[0029] It is understood that the computer-readable storage medium has all the technical effects of the aforementioned control method for the cooking equipment, which will not be elaborated here.

[0030] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0031] Those skilled in the art will understand that the various illustrative logic blocks, modules, circuits, and algorithm steps described herein can be implemented as electronic hardware, computer software, or a combination of both.

[0032] To demonstrate the interchangeability between hardware and software, various illustrative components, blocks, modules, circuits, and steps have been generally described above according to their functionality. Whether such functionality is implemented in hardware or software depends on the specific application and the design constraints imposed on the overall system. Those skilled in the art can implement the described functionality in varying ways for specific applications; however, such implementation decisions should not be construed as departing from the scope of this application.

[0033] In a third aspect, this application also provides a computer device including a memory and a processor, the memory being adapted to store a plurality of program codes adapted to be loaded and run by the processor to perform the aforementioned control method of the cooking device.

[0034] It is understood that this device possesses all the technical effects of the control methods of the aforementioned cooking equipment, which will not be elaborated upon here. This device can be a computer-controlled device comprising various electronic devices.

[0035] The computer device may include a processor, memory, input / output interfaces, a communication interface, a display unit, and an input device. The processor, memory, and input / output interfaces are connected via a system bus, and the communication interface, display unit, and input device are also connected to the system bus via the input / output interfaces. The processor provides computing and control capabilities. The memory includes non-volatile storage media and internal memory. The non-volatile storage media stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs stored in the non-volatile storage media. The input / output interfaces are used for exchanging information between the processor and external devices. The communication interface is used for wired or wireless communication with external terminals; wireless communication can be achieved through Wi-Fi, mobile cellular networks, NFC (Near Field Communication), or other technologies. When the computer program is executed by the processor, it implements a method for controlling a cooking device. The display unit is used to form a visually visible image and may be a display screen, a projection device, or a virtual reality imaging device, etc. The display screen can be an LCD screen or an e-ink screen, etc. The input device of the computer device can be a touch layer covering the display screen, or buttons, trackballs or touchpads set on the computer device casing, or external keyboards, touchpads or mice, etc. Attached Figure Description

[0036] The preferred embodiments of this application will now be described with reference to an oven as the cooking equipment and in conjunction with the accompanying drawings, in which:

[0037] Figure 1 A schematic diagram of the structure of an oven according to an embodiment of this application is shown. Figure 1 ;

[0038] Figure 2 This application illustrates the structure of an oven according to one embodiment. Figure 2 ;

[0039] Figure 3 This is a schematic flowchart illustrating an embodiment of the control method for an oven according to this application.

[0040] In the attached image:

[0041] 100. Oven;

[0042] 1. Inner liner; 2. Smoking module; 31. First heating element; 33. Third heating element. Detailed Implementation

[0043] Preferred embodiments of this application are described below with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely for explaining the technical principles of this application and are not intended to limit the scope of protection of this application. For example, although this embodiment is described in conjunction with a cooking appliance being an oven and the first heating element 31 being disposed on the outer side of the bottom of the inner cavity, it is obvious that those skilled in the art can flexibly adjust the type of cooking appliance, the structure / number / disposition of the first heating element, etc. For example, the cooking appliance could also be a steam oven, a steam-oven combination appliance, a steam-oven-fryer combination appliance, etc. In this example, the first heating element 31 includes one and is generally disposed at the bottom of the grilling module (near the center of the bottom of the inner cavity). Obviously, the structure, number, and placement of the first heating element can be adjusted according to actual needs. For example, two heating elements may be included, and the structure, placement, and operating parameters of the two heating elements can be the same or different.

[0044] Furthermore, in cases where differentiated heat management of the smoking module is required, a heating element (a second heating element belonging to the smoking module, not shown) can be configured for the smoking module. For example, the second heating element is a structure that is arranged around the circumference of the smoking module and laid at a position of the smoking module corresponding to the bottom of the receiving chamber.

[0045] In addition to the first heating element, cooking equipment typically includes a third heating element 33 located at the top / side / bottom / back of the inner pot. For example, a third heating element at the back is usually used in conjunction with a temperature-regulating fan to ensure circulating hot airflow within the cooking chamber. Third heating elements at the top / side / bottom are typically used to assist in heating the hot airflow within the cooking chamber (obviously, for certain models / cooking tasks, they can also be the main heating element). In this example, a third heating element 33 is shown located on the outer bottom of the inner pot. If the third heating element 33 located on the outer bottom is recessed circumferentially, it can significantly affect the heating state of the grilling module; in this case, it can be considered a third heating element and / or the aforementioned first heating element. Clearly, given a clear understanding of the thermal radiation relationship, those skilled in the art can determine the structural form and location of the first / third heating elements according to actual needs, such as whether they can be installed independently or integrated to a certain extent.

[0046] It should be noted that in the description of this application, terms such as "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," indicating directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. These are used merely for ease of description and do not indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation; therefore, they should not be construed as limitations on this application. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0047] Furthermore, it should be noted that, in the description of this application, unless otherwise expressly specified and limited, the terms "installation," "setup," and "connection" 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 direct connection, an indirect connection through an intermediate medium, or a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0048] Furthermore, to better illustrate this application, numerous specific details are provided in the following detailed embodiments. Those skilled in the art should understand that this application can still be implemented without certain specific details. In some examples, the structure and principles of ovens well-known to those skilled in the art are not described in detail, in order to highlight the main points of this application.

[0049] Main reference Figure 1 and Figure 2 In one possible implementation, the oven mainly includes a cooking body, which includes a cabinet and an inner liner 1 disposed within the cabinet. The inner liner forms a cooking chamber capable of holding the food to be cooked. For example, the inner liner may have a shelf, on which the food to be cooked can be placed directly or placed in a dish (such as a plate) placed on the shelf. A smoking module 2 is disposed on the inner side of the bottom of the inner liner (above the bottom). Exemplarily, the smoking module includes a module body, which forms a receiving chamber in which a smoking medium for enhancing flavor through smoke can be contained. A first heating element 31 is disposed on the outer side of the bottom of the inner liner (below the bottom). By activating the first heating element, the smoking medium can be heated to complete the current cooking task involving smoking.

[0050] Naturally, in addition to heating the grilling module, the first heating element can also heat other structures / areas besides the grilling module. For example, it can heat the lower part of the hot airflow in the cooking chamber when the current cooking task does not include grilling, and it can also generate a certain amount of heat radiation to the part of the hot airflow when grilling is included.

[0051] Furthermore, the smoking module can be fixedly installed at the bottom of the inner cavity, or it can be installed in a movable (e.g., moving, rotating, not completely releasing the constraint from the inner cavity) or removable (e.g., disassembling, releasing the constraint from the inner cavity) manner. For example, if it is installed movable at the bottom of the inner cavity, the heating and smoke generation areas can be adjusted by changing the position of the smoking module at the bottom of the inner cavity. If it is installed removably at the bottom of the inner cavity, the smoking module can be removed from the oven when it is not needed for cooking (e.g., it will not be used for cooking for a long time, or the current cooking task requires multiple shelves), thus ensuring the oven's performance. Also, since cooking environments often involve oil droplets and residue, removing the smoking module from the oven ensures its cleanliness. It can be removed directly using a specific trajectory or detachably. Adding or changing the smoking medium can be done either outside or inside the oven.

[0052] In one possible implementation, the oven includes structures related to a baking function. The baking function operates by providing a circulating hot airflow to the cooking chamber containing the food, thus enabling cooking via hot air baking, such as a "hot air baking" mode where food is cooked solely by hot airflow. The structures related to the oven's baking function typically include a temperature-regulating fan (which guides the airflow to form a hot air mass), a heating coil and other hot air heating components (belonging to the aforementioned third heating component, primarily used to heat the air near the temperature-regulating fan), and a fan shroud assembly (forming a hot air chamber that houses the fan and heating coil, and is equipped with an air inlet and an air outlet that communicate with the cooking chamber to form a circulating airflow). Clearly, the specific structural form of these structures and their configuration within the oven can be flexibly adjusted according to actual needs.

[0053] In one possible implementation, the oven is equipped with a heat dissipation assembly, and a third heating element, such as a heating tube, is installed at the top, side, or bottom of the inner cavity. This third heating element can provide primary / secondary heating for the food during cooking; of course, it can also heat the smoking medium within the smoking module, where possible. The heat dissipation assembly mainly includes a cooling fan and cooling ducts. Since the heat dissipation assembly is typically located at the top of the inner cavity, the air flows through the cooling ducts and is exhausted to the outside of the oven under the action of the cooling fan, thus dissipating heat from the top area of ​​the oven.

[0054] Main reference Figure 3In one possible implementation, this application also provides a method for controlling an oven, which is mainly used to ensure the smoke generation performance of the smoke generation module by means of a first heating element disposed on the outer side of the bottom of the inner pot when the smoke generation module is required to participate in the cooking task.

[0055] For example, the cooking procedure corresponding to this cooking task includes three stages, such as the high temperature freshness-locking stage, the cooking degree construction stage, and the cooking quality consolidation stage (such as ensuring the cooking quality of this cooking task by controlling the temperature and letting it stand for a certain period of time). In the latter half of the cooking quality consolidation stage, a smoking and roasting function is introduced.

[0056] For example, the high-temperature preservation stage lasts approximately 10-15 minutes, with temperatures typically at 200°C or higher. The total duration of the cooking stage is approximately 45-60 minutes, with temperatures lower than the high-temperature preservation stage; for example, the temperature of the first sub-stage is higher than that of the second sub-stage. The cooking quality consolidation stage lasts approximately 10-15 minutes, with temperatures lower than the constant temperature of the first two stages (e.g., 65°C). Clearly, the number / functions of the cooking stages, the operating parameters of each stage, etc., can be flexibly selected according to actual needs.

[0057] In this example, the oven control method mainly includes the following steps:

[0058] S310. During the high-temperature freshness-locking stage, the third heating element (such as the third heating element at the top / side / bottom / back) is activated to establish a relatively stable cooking effect on the surface of the food and to better retain the internal moisture and freshness.

[0059] S320. In the first sub-stage of the cooking stage, the operating parameters of the third heating element are lowered (e.g., the operating parameters of the third heating element on the top / side are lowered, while the operating parameters of the third heating element on the back are also appropriately lowered) to begin cooking the food.

[0060] S330. In the second sub-stage of the cooking degree setting stage, the operating parameters of the third heating element can be adjusted according to specific needs, such as appropriately lowering the operating parameters of the third heating element and activating the first heating element at the bottom. In this way, while setting the cooking degree of the food, the flavor of the food is enhanced by introducing a smoking or grilling method. If this stage ends, the cooking degree setting of the food is basically completed.

[0061] S340. During the cooking quality consolidation stage, the first heating element and the third heating element are turned off, or the third heating element can be operated at a lower operating parameter (such as operating the top third heating element) to create the temperature conditions required for the ingredients. By letting the ingredients, whose cooking degree has been basically completed, stand for a certain period of time under roughly constant temperature conditions, the cooking quality of the ingredients is guaranteed in terms of uniformity and stability.

[0062] After the cooking quality consolidation phase, the cooking task is essentially complete. Once the oven emits a beep or voice notification, the user can open the door and remove the cooked food.

[0063] As can be seen, in the preferred embodiment of this application, the smoking function of the cooking equipment is achieved by configuring a smoking module for the cooking equipment and using a first heating element at the bottom of the inner pot of the cooking equipment to heat the smoking medium inside the smoking module. This improves the integration of the cooking equipment while minimizing impact on its structure. If there are localized differences in the control of the smoking module, a second heating element can be configured to ensure its performance.

[0064] It should be noted that although the steps in the above embodiments are described in a specific order, those skilled in the art will understand that in order to achieve the effect of this application, different steps do not necessarily have to be executed in such an order. They can be executed simultaneously or in other orders. Some steps can also be added, replaced or omitted, such as adding a stage between the second sub-stage and the cooking quality consolidation stage, or adding control logic for the second heating element when the smoking module is equipped with a second heating element.

[0065] It should be noted that although the control method of the cooking equipment constructed in the above specific manner has been described as an example, those skilled in the art will understand that this application is not limited thereto. In fact, users can flexibly adjust the parameters and other elements in the relevant steps according to the actual application scenario, such as flexibly adjusting the heating components and their operating parameters in each stage. For example, when the grilling module is equipped with a second heating component, the first heating component located on the outer side of the bottom of the inner pot and the second heating component located on the main body of the module can be operated simultaneously in the second sub-stage.

[0066] The technical solutions of this application have been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of this application is obviously not limited to these specific embodiments. Without departing from the principles of this application, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of this application.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking equipment includes: The inner pot, which forms a cooking chamber; and A grilling module that can be housed within the cooking chamber; The inner liner is provided with a first heating element at a position corresponding to the smoking module; The control method includes: At least the first heating element is operated so that: This allows the smoking module to generate smoke that can be released into the inner liner.

2. The control method according to claim 1, characterized in that, The smoking module is located on the inner bottom of the inner liner, and the first heating element is located on the outer bottom of the inner liner. The control method includes: At least the first heating element at the bottom is activated so that: This causes the grilling module to produce smoke; The generated fumes are delivered to the cooking chamber through the fumes distribution structure of the grilling module.

3. The control method according to claim 1 or 2, characterized in that, The smoking module includes a module body, on which a second heating element is provided. The phrase "at least operate the first heating element so that: the smoking module generates smoke that can be released to the inner liner" includes: The first heating element and the second heating element are operated so that the smoking module produces smoke.

4. The control method according to claim 3, characterized in that, The main body of the module forms a receiving chamber, in which the smoking medium can be contained, wherein: The second heating element is disposed on the module body at a position corresponding to the receiving chamber; and / or In the case where there are multiple receiving chambers, the second heating element is disposed on the module body at a position corresponding to a portion of one of the multiple receiving chambers.

5. The control method according to claim 1 or 2, characterized in that, The first heating element is disposed on the inner liner at a position corresponding to its smoking and heating area, and the smoking and heating module is disposed on the inner liner at a position corresponding to a certain smoking and heating sub-area of ​​the smoking and heating area. The phrase "at least operate the first heating element so that: the smoking module generates smoke that can be released to the inner liner" includes: At least the first heating element is activated, and The operating parameters of the first heating element, corresponding to different positions in the smoking and heating zone, are selectively adjusted so that: The smoke generated by the grilling module is adapted to the current cooking task.

6. The control method according to claim 1 or 2, characterized in that, The first heating element is disposed on the inner liner at a position corresponding to its smoking and heating area, and the smoking and heating module is disposed on the inner liner at a position corresponding to a certain smoking and heating sub-area of ​​the smoking and heating area, and the smoking and heating module is movably disposed on the inner liner. The phrase "at least operate the first heating element so that: the smoking module generates smoke that can be released to the inner liner" includes: At least the first heating element is activated, and The grilling module can be selectively positioned in different grilling heating sub-regions in a movable manner so as to: The smoke generated by the grilling module is adapted to the current cooking task.

7. The control method according to claim 1 or 2, characterized in that, The control method includes: Based on the current cooking task, the first heating element is operated with the first parameters; In this case, the phrase "at least operate the first heating element so that: the smoking module generates smoke that can be released to the inner liner" includes: Based on the current cooking task and the smoke generation requirements of the grilling module, the first parameter is adjusted to the second parameter and the first heating element is operated with the first parameter.

8. The control method according to claim 1 or 2, characterized in that, The inner liner is equipped with a third heating element. Before, simultaneously with, or after "at least activating the first heating element so that: the smoking module generates smoke capable of being released to the inner liner," the control method includes: To activate the third heating component.

9. A computer-readable storage medium comprising a memory adapted to store a plurality of program codes, characterized in that, The program code is adapted to be loaded and run by a processor to perform the control method of the cooking apparatus according to any one of claims 1 to 8.

10. A computer device, the device comprising a memory and a processor, the memory being adapted to store a plurality of program codes, characterized in that, The program code is adapted to be loaded and run by the processor to perform the control method of the cooking apparatus according to any one of claims 1 to 8.

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