A cooking control method and device of a kitchen electrical equipment, a cooking equipment and a medium

Abstract

The application provides a cooking control method and device of a kitchen electrical equipment, a cooking equipment and a medium. An initial combination working mode of each heating unit is determined in response to a set initial heating temperature and an initial heating time. The heat absorption capacity and the placement position of a target food are determined based on the temperature rise speed in the heating stage of the kitchen electrical equipment cavity. The target combination working mode is determined based on the heat absorption capacity and the placement position of the target food, and the food is heated according to the target combination working mode. The application realizes adjustable heating modes for different types of food according to the relationships among the food types and the heat absorption capacity, the temperature rise speed and the food heat absorption capacity, and the food heat absorption capacity and the placement position, which can ensure the cooking effect of the food and save electric energy.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and more specifically, to a cooking control method, device, cooking equipment, and medium for kitchen appliances. Background Technology

[0002] As living standards and quality of life improve, people are paying more attention to the quality and health of food. However, some problems often arise when using integrated stoves or steam ovens: when cooking or baking different types of food, such as large portions, multi-layered or frozen foods, the fixed heating method leads to problems such as food being undercooked, overcooked or unevenly cooked after cooking. Summary of the Invention

[0003] In view of this, the purpose of the present invention is to provide a cooking control method, device, cooking equipment and medium for kitchen appliances, so as to improve the flexibility of food heating methods and the food cooking effect.

[0004] In a first aspect, a cooking control method for a kitchen appliance is provided, the kitchen appliance having a cooking cavity and multiple heating units disposed at different locations within the cooking cavity, the method comprising:

[0005] The initial combined operating mode of each heating unit is determined in response to the set initial heating temperature and initial heating time.

[0006] The heat absorption capacity and placement position of the target food are determined based on the rate of temperature rise within the cavity of the kitchen appliance during the heating phase. The heating phase is the time period during which the temperature inside the cavity of the kitchen appliance rises to the set initial heating temperature, during which all heating units are continuously turned on. The target food is the food currently placed inside the cooking cavity.

[0007] The target combination working mode is determined based on the heat absorption capacity and placement of the target food, and the food is heated according to the target combination working mode.

[0008] Optionally, the heating units in multiple positions include at least a first heating unit, a second heating unit, and a third heating unit. The first heating unit and the second heating unit are disposed opposite each other on both sides of the cooking cavity, and the third heating unit is disposed in the cooking cavity on the side adjacent to the first heating unit.

[0009] Optionally, determining the initial combined operating mode of each heating unit in response to the set initial heating temperature and initial heating time includes:

[0010] Obtain the set initial heating temperature and initial heating time;

[0011] Determine the relative magnitudes of the initial heating temperature and the preset high-temperature cooking temperature benchmark, as well as the initial heating time and the preset rapid cooking time benchmark;

[0012] If the initial heating temperature is greater than the preset high-temperature cooking temperature reference or the initial heating time is less than the preset rapid cooking time reference, then the initial combined working mode is determined to be a heating method in which the first heating unit, the second heating unit, and the third heating unit work together.

[0013] When the initial heating temperature is lower than the preset high-temperature cooking temperature benchmark and the initial heating time is greater than the preset rapid cooking time benchmark, the initial combined working mode is determined to be a heating mode in which one of the first heating unit, the second heating unit, and the third heating unit works.

[0014] Optionally, determining the heat absorption capacity and placement location of the target food based on the temperature rise rate within the kitchen appliance cavity during the heating phase includes:

[0015] The first average temperature rise rate and the second average temperature rise rate inside the cooking cavity during the heating phase are obtained; the first average temperature rise rate is obtained by a first temperature detection unit installed above the inner cavity of the kitchen appliance, and the second average temperature rise rate is obtained by a second temperature detection unit installed below the inner cavity of the kitchen appliance.

[0016] If the first average temperature rise rate is less than the first preset temperature rise rate and the second average temperature rise rate is less than the second preset temperature rise rate; or if the first average temperature rise rate is greater than the first preset temperature rise rate and the second average temperature rise rate is greater than the second preset temperature rise rate, then it is determined that the heat absorption capacity of the upper and lower parts of the food is the same, and it is determined that the food is placed close to the center position between the first heating unit and the second heating unit; the first preset temperature rise rate is the average temperature rise rate of the first temperature detection unit during the heating phase when a preset standard weight of food is placed in the kitchen appliance; the second preset temperature rise rate is the average temperature rise rate of the second temperature detection unit during the heating phase when a preset standard weight of food is placed in the kitchen appliance.

[0017] If the first average temperature rise rate is greater than the first preset temperature rise rate and the second average temperature rise rate is less than the second preset temperature rise rate, then it is determined that the heat absorption capacity of the upper part of the target food is less than the heat absorption capacity of the standard weight of food, and the heat absorption capacity of the lower part of the target food is greater than the heat absorption capacity of the standard weight of food, and the target food is determined to be placed closer to the second heating unit.

[0018] If the first average temperature rise rate is less than the first preset temperature rise rate and the second average temperature rise rate is greater than the second preset temperature rise rate, then it is determined that the heat absorption capacity of the upper part of the target food is greater than the heat absorption capacity of the standard weight of food, and the heat absorption capacity of the lower part of the target food is less than the heat absorption capacity of the standard weight of food, and the target food is determined to be placed close to the first heating unit.

[0019] Optionally, obtaining the first average temperature rise rate and the second average temperature rise rate within the cooking cavity during the heating phase includes:

[0020] Based on the preset temperature limit of the kitchen appliances, the temperature range is divided into several temperature intervals from 0 to the preset temperature limit in ascending order;

[0021] The temperature rise rate of the first and second temperature detection units within the target temperature range at each sampling time is obtained based on the interval sampling method; the target temperature range is the range where the initial heating temperature is located and all temperature ranges before that range.

[0022] The first average temperature rise rate and the second average temperature rise rate of the target temperature range are calculated based on the temperature rise rate of the first temperature detection unit and the second temperature detection unit at each sampling time.

[0023] Optionally, determining the target combination working mode based on the heat absorption capacity of the target food and its placement includes:

[0024] When the target food is close to the center between the first heating unit and the second heating unit, and the heat absorption capacity of the target food is greater than that of the standard weight of food, then the target combination working mode is determined to be the working mode of the combination of the first heating unit, the second heating unit and the third heating unit.

[0025] When the target food is close to the center between the first heating unit and the second heating unit, and the heat absorption capacity of the target food is less than that of the standard weight of food, then the target combination working mode is determined to be a heating method in which one of the first heating unit, the second heating unit, and the third heating unit operates.

[0026] When the target food is close to the position of the second heating unit, the target combination working mode is determined to be the working mode of the combination of the second heating unit and the third heating unit.

[0027] When the target food is close to the position of the first heating unit, the target combination working mode is determined to be the working mode of the first heating unit and the third heating unit combined.

[0028] Optionally, the method further includes:

[0029] Determine the dynamic changes in the heat absorption capacity of the target food under the target combination working mode;

[0030] The ripeness of the target food is determined based on the dynamic changes in its heat absorption capacity.

[0031] Secondly, a cooking control device for a kitchen appliance is provided. The kitchen appliance has a cooking cavity and multiple heating units, which are disposed at different locations within the cooking cavity. The device includes:

[0032] The first determining unit is used to determine the initial combined working mode of each heating unit in response to the set initial heating temperature and initial heating time.

[0033] The second determining unit is used to determine the heat absorption capacity and placement position of the target food based on the temperature rise rate inside the kitchen appliance cavity during the heating phase; the heating phase is the time period during which the temperature inside the kitchen appliance cavity rises to the set initial heating temperature, and all heating units are continuously turned on during the heating phase; the target food is the food currently placed inside the cooking cavity.

[0034] The third determining unit is used to determine the target combination working mode based on the heat absorption capacity and placement position of the target food, and to heat the food according to the target combination working mode.

[0035] Thirdly, a cooking device is provided, including multiple heating units, a fan, and a processor. The multiple heating units are disposed at different positions within the cooking cavity of the cooking device, and the processor is used to implement any of the steps described in the first aspect.

[0036] Fourthly, an electronic device is provided, including a processor, a communication interface, a memory, and a communication bus, wherein the processor, the communication interface, and the memory communicate with each other through the communication bus;

[0037] Memory, used to store computer programs;

[0038] A processor, when executing a program stored in memory, implements any of the method steps of the first aspect.

[0039] Fifthly, a computer-readable storage medium is provided, wherein a computer program is stored therein, and when the computer program is executed by a processor, it implements any of the method steps of the first aspect.

[0040] This invention provides a cooking control method, apparatus, cooking device, and medium for kitchen appliances. It determines the initial combined working mode of each heating unit in response to a set initial heating temperature and initial heating time; determines the heat absorption capacity and placement position of the target food based on the temperature rise rate within the appliance cavity during the heating phase; the heating phase is the time period during which the temperature inside the appliance cavity rises to the set initial heating temperature, during which all heating units remain continuously activated; the target food is the food currently placed in the cooking cavity; a target combined working mode is determined based on the heat absorption capacity and placement position of the target food, and the food is heated according to this target combined working mode. This invention achieves adjustable heating methods for different types of food by considering the relationships between food type and heat absorption capacity, temperature rise rate and food heat absorption capacity, and food heat absorption capacity and placement position, ensuring both effective cooking and energy conservation.

[0041] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0042] 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.

[0043] Figure 1 A flowchart of a cooking control method for a kitchen appliance provided by an embodiment of the present invention is shown;

[0044] Figure 2 The diagram shows a schematic representation of the heating unit in each direction provided in an embodiment of the present invention.

[0045] Figure 3 This invention provides a schematic diagram of the cooking control structure of a kitchen appliance according to an embodiment of the present invention.

[0046] Figure 4 A schematic diagram of the structure of an electronic device provided in an embodiment of the present invention is shown. Detailed Implementation

[0047] 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. Therefore, the following detailed description of the embodiments of the present 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 present invention without inventive effort are within the scope of protection of the present invention.

[0048] Considering that due to the fixed heating method currently available, when cooking or baking different types of food, such as large portions, multi-layered foods, or frozen foods, the food may be undercooked, overcooked, or unevenly cooked after cooking, this invention provides a cooking control method and apparatus for kitchen appliances, which will be described below through embodiments.

[0049] Firstly, a cooking control method for a kitchen appliance is provided. The kitchen appliance has a cooking cavity and multiple heating units, which are located at different positions within the cooking cavity, such as... Figure 1 As shown, the method includes the following steps:

[0050] Step S101: Determine the initial combined operating mode of each heating unit in response to the set initial heating temperature and initial heating time.

[0051] The initial combination working mode is the working mode under the heat preservation stage, which is the time period during which cooking is carried out after the temperature inside the kitchen appliance reaches the initial heating temperature and the initial heating time.

[0052] In this embodiment, the kitchen appliance can be a cooking device such as an oven, a steam oven, or a microwave oven, which can be used to heat or bake food. The heating unit can be a heating element, which is a device used to heat or bake food.

[0053] This kitchen appliance also includes a fan, which serves two main functions: First, it improves cooking efficiency by aiding heat transfer and accelerating food cooking. Second, it speeds up moisture evaporation by increasing airflow, which helps moisture on the food surface evaporate more quickly, resulting in a better crust or crispy texture. This is especially important for baking bread, cakes, and roasting meats.

[0054] In this embodiment of the invention, the fan must be turned on in any working mode.

[0055] The specific process for determining the initial combined working mode will be described in the following embodiments, and will not be repeated here.

[0056] Step S102: Determine the heat absorption capacity and placement position of the target food based on the temperature rise rate inside the kitchen appliance cavity during the heating phase; the heating phase is the time period during which the temperature inside the kitchen appliance cavity rises to the set initial heating temperature, and all heating units are continuously turned on during the heating phase; the target food is the food currently placed inside the cooking cavity.

[0057] In this embodiment of the invention, since the volume, weight, freezing conditions, etc. of food will result in different heat absorption capacities, the heating method is adjusted by the heat absorption capacity, which is equivalent to adjusting the heating method according to different types of food.

[0058] Among them, the rate of temperature rise is inversely proportional to the heat absorption capacity. The faster the rate of temperature rise, the weaker the heat absorption capacity of the food. Conversely, the slower the rate of temperature rise, the stronger the heat absorption capacity of the food.

[0059] The heat absorption capacity of food is directly proportional to its placement. The stronger the heat absorption capacity of food, the closer it is to the heating element; the weaker the heat absorption capacity of food, the farther it is from the heating element.

[0060] Step S103: Determine the target combination working mode based on the heat absorption capacity and placement of the target food, and heat the food according to the target combination working mode.

[0061] By understanding the relationship between the rate of temperature rise and the food's heat absorption capacity, as well as the relationship between the food's heat absorption capacity and its position, the initial combination working mode can be controlled and adjusted. For example, if the food is close to heating element A and far from heating element B, heating element B can be turned off, and only heating element A can be turned on. This can both increase the cooking speed of the food and save energy, thus achieving the optimal combination.

[0062] Through the above embodiments, it can be understood that the present invention achieves adjustable heating methods for different types of food by considering the relationship between food type and heat absorption capacity, temperature rise rate and food heat absorption capacity, and food heat absorption capacity and placement position. This ensures both the cooking effect and energy saving.

[0063] Based on the above embodiments, the heating units in multiple directions include at least a first heating unit, a second heating unit, and a third heating unit. The first heating unit and the second heating unit are disposed opposite each other on both sides of the cooking cavity, and the third heating unit is disposed in the cooking cavity on the side adjacent to the first heating unit.

[0064] like Figure 2 As shown, in a specific example, such as an oven, a first heating unit and a second heating unit are respectively arranged on the upper and lower sides of the oven cavity, and a third heating unit is arranged on the rear side of the oven cavity. The number of heating units is not limited. In another feasible embodiment, heating units can also be arranged on the left and right sides of the cooking cavity of the kitchen appliance.

[0065] Based on the above embodiments, determining the initial combined operating mode of each heating unit in response to the set initial heating temperature and initial heating time includes the following steps:

[0066] Step S101A: Obtain the set initial heating temperature and initial heating time.

[0067] In a specific example, for instance, operation items for setting the heating temperature and heating time are configured in the display operation interface of an oven. A user can set the heating temperature and heating time in the display operation interface of the oven or in the client APP. After the processor embedded in the oven receives the set initial heating temperature and initial heating time, it determines the initial combined working mode of the heating units in the heat preservation stage according to a preset processing program.

[0068] Step S101B: Determine the relative magnitudes of the initial heating temperature and the preset high-temperature cooking temperature reference, and the initial heating time and the preset fast-cooking time reference.

[0069] In this step, the high-temperature cooking temperature reference refers to the lowest temperature required for high-temperature cooking, and the fast-cooking time reference refers to the shortest time required for fast cooking.

[0070] Step S101C: If the initial heating temperature is greater than the preset high-temperature cooking temperature reference or the initial heating time is less than the preset fast-cooking time reference, determine that the initial combined working mode is a heating method in which the first heating unit, the second heating unit, and the third heating unit work together.

[0071] In this step, for example, the program sets Ws as the high-temperature cooking temperature reference, Ts as the fast-cooking time reference, the initial heating temperature is set as We, and the initial heating time is set as Tt. When We >= Ws or Tt <= Ts, it indicates that the user needs high-temperature cooking or fast cooking. This scenario should be pre-configured as a heating method in which the first heating unit, the second heating unit, and the third heating unit work together to meet the user's needs for uniform heating, high-temperature heating, cooking of large portions of food, multi-layer food cooking, or fast cooking.

[0072] Step S101D: When the initial heating temperature is less than the preset high-temperature cooking temperature reference and the initial heating time is greater than the preset fast-cooking time reference, determine that the initial combined working mode is a heating method in which one of the first heating unit, the second heating unit, and the third heating unit works;

[0073] Continuing from the previous example, when We < Ws and Tt > Ts, it indicates that the user does not need high-temperature cooking and fast cooking and needs to slowly roast the food over a low fire, with a relatively high requirement for temperature accuracy. This scenario can be pre-configured as a heating method in which any heating unit works together with the heating blower. Specifically, for example, a heating method in which the rear tube and the heating blower work together to meet the user's cooking requirements for high temperature accuracy, long heating time, and low power consumption.

[0074] The embodiments of the present invention determine the initial combination working mode of the heating tube and heating fan during the heat preservation stage by comparing the set initial heating temperature with the high-temperature cooking temperature benchmark and the initial heating time with the rapid cooking time benchmark. This can meet the cooking needs of different scenarios and increase the flexibility and accuracy of the heating method.

[0075] Based on the above embodiments, determining the heat absorption capacity and placement position of the target food based on the temperature rise rate within the kitchen appliance cavity during the heating phase includes the following steps:

[0076] Step S102A: Obtain the first average temperature rise rate and the second average temperature rise rate within the cooking cavity during the heating phase.

[0077] In one feasible implementation, obtaining the first average temperature rise rate and the second average temperature rise rate within the cooking cavity during the heating phase includes the following steps:

[0078] Step S102A1: Based on the preset temperature limit of the kitchen appliance, divide the range from 0 to the preset temperature limit into several temperature intervals in ascending order.

[0079] In this step, for example, if the oven's preset temperature limit is 250 degrees, then the temperature can be divided into five intervals: [0, 50], [50, 100], [100, 150], [150, 200], and [200, 250].

[0080] Step S102A2: Obtain the temperature rise rate of the first temperature detection unit and the second temperature detection unit at each sampling time within the target temperature range based on interval sampling; the target temperature range is the range where the initial heating temperature is located and all temperature ranges before that range.

[0081] In this step, the target temperature range is the range of the initial heating temperature and all temperature ranges before it. For example, if the initial heating temperature is 120 degrees, then the target temperature range is [0, 50], [50, 100], [100, 150].

[0082] Step S102A3: Calculate the first average temperature rise rate and the second average temperature rise rate of the target temperature range based on the temperature rise rate of the first temperature detection unit and the second temperature detection unit at each sampling time.

[0083] In this step, when the current temperature of the first temperature detection unit exceeds the maximum threshold of the target temperature range or reaches the initial heating temperature, a first average temperature rise rate is calculated based on the temperature rise rate of the first temperature detection unit at each sampling time within the target temperature range; when the current temperature of the second temperature detection unit exceeds the maximum threshold of the target temperature range or reaches the initial heating temperature, a second average temperature rise rate is calculated based on the temperature rise rate of the second temperature detection unit at each sampling time within the target temperature range.

[0084] In a specific example, for instance, the current temperature of the first temperature detection unit is Tpi, and the current temperature of the second temperature detection unit is Tbj. Taking the calculation of the average temperature rise rate of the first temperature detection unit in the target temperature range as an example, the current temperature Tpi of the first temperature detection unit is recorded every t seconds during the heating process, and Spi = Tpi - Tpi-1 (i>=2) is calculated, where Spi is the (i-1)th temperature rise rate of the first temperature detection unit. When Tpi exceeds the range of the target temperature range or Tpi>=We and i>=N (N is the minimum number of samplings for each temperature range set by the program), the average temperature rise rate Rpm of the first temperature detection unit in that temperature range is calculated as Rpm = (Sp1+Sp2+...+Spi) / i (m>=1 and m<=5), where m is the number of segments in the target temperature range.

[0085] The average temperature rise rate of the second temperature detection unit can be calculated using the same method: Rbm = (Sb1 + Sb2 + ... + Sbj) / j, where Sbj = Tbj - Tbj-1 (j >= 2), and Sbj is the (j-1)th temperature rise rate of the second temperature detection unit.

[0086] It is understood that by dividing the entire heating process into multiple temperature segments, the present invention can more precisely collect the temperature rise rate of each temperature segment, thereby improving the accuracy of temperature rise rate collection during the entire heating process and improving the accuracy of the deviation calculation of the temperature rise rate from the standard weight of food. This, in turn, improves the heat absorption capacity of the target food and the accuracy of the location judgment, so as to provide a more optimized and precise heating method.

[0087] The first average temperature rise rate is obtained by a first temperature detection unit installed above the inner cavity of the kitchen appliance, and the second average temperature rise rate is obtained by a second temperature detection unit installed below the inner cavity of the kitchen appliance.

[0088] In this step, the temperature detection unit uses an NTC thermistor. NTC refers to a resistive material whose resistance decreases exponentially with increasing temperature. This material is usually a semiconductor ceramic made from two or more metal oxides such as manganese, copper, silicon, cobalt, iron, nickel, and zinc through processes such as mixing, molding, and sintering.

[0089] Step S102B: If the first average temperature rise rate is less than the first preset temperature rise rate and the second average temperature rise rate is less than the second preset temperature rise rate; or the first average temperature rise rate is greater than the first preset temperature rise rate and the second average temperature rise rate is greater than the second preset temperature rise rate, then it is determined that the heat absorption capacity of the upper and lower parts of the food is the same, and the food is determined to be placed close to the center position between the first heating unit and the second heating unit.

[0090] The first preset temperature rise rate is the average temperature rise rate of the first temperature detection unit during the heating phase when a preset standard weight of food is placed inside the kitchen appliance; the second preset temperature rise rate is the average temperature rise rate of the second temperature detection unit during the heating phase when a preset standard weight of food is placed inside the kitchen appliance.

[0091] In this step, if the first average temperature rise rate is less than the first preset temperature rise rate and the second average temperature rise rate is less than the second preset temperature rise rate, it indicates that the heat absorption capacity of the upper and lower parts of the food is greater than that of the standard weight of food, indicating that the food has a strong heat absorption capacity. Conversely, if the first average temperature rise rate is greater than the first preset temperature rise rate and the second average temperature rise rate is greater than the second preset temperature rise rate, it indicates that the heat absorption capacity of the upper and lower parts of the food is less than that of the standard weight of food, indicating that the food has a weak heat absorption capacity.

[0092] Step S102C: If the first average temperature rise rate is greater than the first preset temperature rise rate and the second average temperature rise rate is less than the second preset temperature rise rate, then it is determined that the heat absorption capacity of the upper part of the target food is less than the heat absorption capacity of the standard weight of food, and the heat absorption capacity of the lower part of the target food is greater than the heat absorption capacity of the standard weight of food, and the target food is determined to be placed closer to the second heating unit.

[0093] In this embodiment of the invention, the heat absorption capacity of a standard weight of food is used as a reference to determine the relative size of the heat absorption capacity of the upper and lower parts of the food. When the heat absorption capacity of the upper part of the target food is less than that of the standard weight of food, and the heat absorption capacity of the lower part of the target food is greater than that of the standard weight of food, it indicates that the heat absorption capacity of the upper part of the food is less than that of the lower part. In this case, it can be determined that the target food is placed close to the second heating unit.

[0094] Step S102D: If the first average temperature rise rate is less than the first preset temperature rise rate and the second average temperature rise rate is greater than the second preset temperature rise rate, then it is determined that the heat absorption capacity of the upper part of the target food is greater than the heat absorption capacity of the standard weight of food, and the heat absorption capacity of the lower part of the target food is less than the heat absorption capacity of the standard weight of food, and the target food is determined to be placed close to the first heating unit.

[0095] In this step, the heat absorption capacity of a standard weight of food is used as a reference to determine the relative size of the heat absorption capacity of the upper and lower parts of the food. If the heat absorption capacity of the upper part of the target food is greater than that of the standard weight of food, and the heat absorption capacity of the lower part of the target food is less than that of the standard weight of food, it indicates that the heat absorption capacity of the upper part of the food is greater than that of the lower part. In this case, it can be determined that the target food should be placed close to the first heating unit.

[0096] In one feasible implementation, determining the relative magnitudes of the first average temperature rise rate and the first preset temperature rise rate, and the second average temperature rise rate and the second preset temperature rise rate, includes:

[0097] Step S102B1: Calculate the first deviation between the first average temperature rise rate and the first preset temperature rise rate for each target temperature range, and the second deviation between the second average temperature rise rate and the second preset temperature rise rate for that range.

[0098] In this embodiment of the invention, the first preset temperature rise rate and the second preset temperature rise rate of each temperature range when a standard weight of food is placed in the kitchen appliance can be calculated by calculating the average temperature rise rate of each target temperature range in step S102A2.

[0099] In one example, the first preset temperature rise rate is Pfm, and the first deviation ΔPf = (Rpm - Pfm); the second preset temperature rise rate is Bfm, and the second deviation ΔBf = (Rbm - Bfm).

[0100] Step S102B2: When the current temperature of the first temperature detection unit or the second temperature detection unit reaches the initial heating temperature, the first deviation of each target temperature range is accumulated to obtain the relative magnitude of the final first average temperature rise rate and the first preset temperature rise rate, and the second deviation of each target temperature range is accumulated to obtain the relative magnitude of the final second average temperature rise rate and the second preset temperature rise rate.

[0101] Based on the above example, if there are three target temperature ranges, then the relative magnitude of the first average temperature rise rate and the first preset temperature rise rate is ΔPf = (Rp1 - Pf1) + (Rp2 - Pf2) + (Rp3 - Pf3). The relative magnitude of the second average temperature rise rate and the second preset temperature rise rate is ΔBf = (Rb1 - Bf1) + (Rb2 - Bf2) + (Rb3 - Bf3).

[0102] It is understood that the embodiments of the present invention use the heat absorption capacity of a standard weight of food as a reference to determine the heat absorption capacity of the target food, and determine the food placement position by the relative magnitude of the heat absorption capacity between the upper and lower parts of the target food, thereby providing reliable and effective data support for the subsequent adjustment of the heating method.

[0103] Based on the above embodiments, determining the target combination working mode based on the heat absorption capacity and placement location of the target food includes the following steps:

[0104] Step S103A: When the target food is close to the center position between the first heating unit and the second heating unit, and the heat absorption capacity of the target food is greater than the heat absorption capacity of the standard weight of food, then the target combination working mode is determined to be the working mode of the combination of the first heating unit, the second heating unit and the third heating unit.

[0105] In this step, because the target food has a strong heat absorption capacity, the maximum power heating method must be used to meet the requirements.

[0106] Step S103B: When the target food is close to the center position between the first heating unit and the second heating unit, and the heat absorption capacity of the target food is less than the heat absorption capacity of the standard weight of food, then the target combination working mode is determined to be a heating method in which one of the first heating unit, the second heating unit and the third heating unit works.

[0107] In this step, since the target food has a weak heat absorption capacity, heating it according to any combination of heating unit and fan is sufficient to meet the requirements.

[0108] Step S103C: When the target food is close to the position of the second heating unit, the target combination working mode is determined to be the working mode of the combination of the second heating unit and the third heating unit.

[0109] In this embodiment of the invention, if the initial combination working mode of the heating tube and the fan is a combination of the first heating unit, the second heating unit and the third heating unit, then heating can also be performed using the initial combination working mode. If the initial combination working mode is the heating mode of any one heating unit, then it needs to be adjusted to the working mode of the second heating unit and the third heating unit to ensure the cooking effect of the food. This is because when the food is close to the second heating unit and the second heating unit is turned on, the food can cook faster and save energy.

[0110] Step S103D: When the target food is close to the position of the first heating unit, the target combination working mode is determined to be the working mode of the combination of the first heating unit and the third heating unit.

[0111] Similarly, in this step, if the initial combination working mode of the heating units is a combination of the first heating unit, the second heating unit, and the third heating unit, then heating can be performed using the initial combination working mode; otherwise, it can be adjusted to the working mode of the first heating unit and the third heating unit.

[0112] This invention adjusts the heating method according to the heat absorption capacity of the food and its placement, which not only improves heating efficiency but also saves energy.

[0113] Based on the above embodiments, the method further includes the following steps:

[0114] Step S104: Determine the dynamic changes in the heat absorption capacity of the target food under the target combination working mode.

[0115] In one feasible implementation, determining the dynamic changes in the heat absorption capacity of the target food under the target combined working mode includes the following steps:

[0116] Step S104A: Calculate the on-time of each heating unit in the target combination working mode during each on-time cycle.

[0117] In actual baking or heating of food, if the heating unit is always on, the temperature inside the kitchen appliance will increase and increase, exceeding the set initial heating temperature. Therefore, in order to ensure that the temperature inside the kitchen appliance is kept constant at the set initial heating temperature, the heating unit is turned off whenever the current temperature inside the kitchen appliance reaches the initial heating temperature, and the corresponding heating unit is turned on when the turn-on cycle is reached.

[0118] In this embodiment of the invention, the opening time of the heating unit is related to the ripeness of the food. If the opening time of the next opening cycle is longer than that of the previous opening cycle, it means that the food is not ripe and is still being heated. If the opening time of the next opening cycle is shorter than that of the previous opening cycle, it means that the food is beginning to ripen.

[0119] In one example, after entering the heat preservation stage, the target combination working mode is used for heating, and the on-time of each heating unit is calculated every m minutes: m is the on-time cycle.

[0120] If the first heating unit participates in the heat preservation stage, the operating time of the first heating unit is calculated using the following formula:

[0121] Tti=Kpt*(We-Tpi)+Kit*St+Kdt*(ΔTpi-ΔTpi-1), i>=2;

[0122] St=∑(ΔTpi);ΔTpi=We-Tpi;

[0123] Where i is the number of activation cycles; Kpt is the proportional coefficient constant of the first heating unit; Kit is the integral coefficient constant of the first heating unit; Kdt is the differential coefficient constant of the first heating unit; Tpi is the current temperature of the first temperature detection unit; We is the initial heating temperature; St is the sum of the temperature deviations between the initial heating temperature and the current temperature of the first temperature detection unit; and ΔTpi is the deviation value between the initial heating temperature and the current temperature of the first temperature detection unit.

[0124] If the first heating unit is turned on for a duration Tti <= 0, it means that the initial set temperature has been reached, and the first heating unit is turned off for a duration of m minutes, which is the duration of one detection cycle. If Tti > 0 and Tti <= m minutes, the first heating unit is turned on for a duration of Tti. If Tti > m minutes, the maximum value of the first heating unit's on-time in that on-time cycle is m minutes.

[0125] The same method can be used to calculate the on-time of the second heating unit when it participates in heating and the on-time of the subsequent heating element when it participates in the heat preservation stage.

[0126] Step S104B: Determine the heat absorption state of the target food based on the on-time of each heating element in the target combination working mode. The heat absorption state of the target food is at least one of rapid heat absorption, stable heat absorption, and weakened heat absorption. The dynamic change of heat absorption capacity is characterized based on the change of this heat absorption state.

[0127] Step S105: Determine the ripeness of the target food based on the dynamic changes in the target food's heat absorption capacity.

[0128] In this embodiment of the invention, the change in the opening time of the first heating unit is first calculated as ΔTtj = Tti + 1 - Tti. When ΔTtj > Tg (the time deviation threshold between two openings of the heating tube), the opening time of the upper tube increases, indicating that the heat absorption capacity of the upper part of the food is increasing, and this is determined to be the rapid heat absorption stage of the upper part of the food. When ΔTtj <= Tg and ΔTtj >= -Tg, the opening time of the first heating unit is stable, indicating that the heat absorption capacity of the upper part of the food is stable, and this is determined to be the stable heat absorption stage of the upper part of the food. When ΔTtj < -Tg, the opening time of the first heating unit decreases, indicating that the heat absorption capacity of the upper part of the food is weakening, and this is determined to be the ripening stage of the upper part of the food.

[0129] The heat absorption state of the third heating unit can be determined in the same way, thereby determining the cooking status of the middle part of the food; the heat absorption state of the second heating unit can be determined in the same way, thereby determining the cooking status of the lower part of the food.

[0130] Based on the above embodiments, the method further includes displaying the heat absorption state through the display operation interface of the kitchen appliance or an APP client.

[0131] In one example, during the rapid heat absorption phase of the food, the device interface and the app will remind you that the food is rapidly absorbing heat; during the stable heat absorption phase, the device interface and the app will remind you that the food is absorbing heat steadily; and during the cooking phase, the device interface and the app will remind you that the food is about to be cooked.

[0132] It should be noted that when two or more heating units are involved in heating, and the heat absorption stages of each heating unit are different, the earliest heat absorption stage will be displayed.

[0133] In another embodiment, the method further includes:

[0134] Obtain the minimum and maximum cooking time required for the target food to cook, as well as the remaining time after the initial heating time. The minimum cooking time required for the target food to cook is, for example, the time required to cook a steak to medium-rare (medium-rare). The maximum cooking time is, for example, the time required to cook a steak well-done (very well-done).

[0135] The initial heating time is adjusted based on the minimum and maximum time required for the target food to mature, as well as the remaining time of the set initial heating time.

[0136] In one example, when the cooking process is still in the rapid heat absorption or heat absorption stabilization stage and the remaining cooking time is less than the minimum cooking time Ts0 for the target food to mature, the device interface and the APP will remind you that the food is undercooked and automatically increase the cooking time until the food reaches the mature stage, then adjust the remaining cooking time to Ts0. When the cooking has reached the mature stage, but the remaining time exceeds the maximum cooking time Ts1 for the target food to mature, the device interface and the APP will remind you that the food is overcooked and automatically shorten the cooking time to Ts1, where Ts1 > Ts0.

[0137] Based on the same inventive concept, a cooking control device for a kitchen appliance is provided. The kitchen appliance is equipped with a cooking cavity and multiple heating units, which are arranged in different positions within the cooking cavity, such as... Figure 3 As shown, the device includes:

[0138] The first determining unit 301 is used to determine the initial combined working mode of each heating unit in response to the set initial heating temperature and initial heating time.

[0139] The second determining unit 302 is used to determine the heat absorption capacity and placement position of the target food based on the temperature rise rate inside the kitchen appliance cavity during the heating phase; the heating phase is the time period during which the temperature inside the kitchen appliance cavity rises to the set initial heating temperature, and all heating units are continuously turned on during the heating phase; the target food is the food currently placed inside the cooking cavity.

[0140] The third determining unit 303 is used to determine the target combination working mode based on the heat absorption capacity and placement position of the target food, and to heat the food according to the target combination working mode.

[0141] Based on the same inventive concept, embodiments of the present invention provide a cooking device, including multiple heating units, a fan, and a processor. The multiple heating units are disposed at different positions within the cooking cavity of the cooking device, and the processor is used to implement the steps of the cooking control method.

[0142] Based on the same technical concept, embodiments of the present invention also provide an electronic device, such as... Figure 4 As shown, it includes a processor 401, a communication interface 402, a memory 403, and a communication bus 404, wherein the processor 401, the communication interface 402, and the memory 403 communicate with each other through the communication bus 404.

[0143] Memory 403 is used to store computer programs;

[0144] The processor 401 is used to implement the steps of the cooking control method when executing the program stored in the memory 403.

[0145] The communication bus mentioned in the above electronic devices can be a Peripheral Component Interconnect (PCI) bus or an Extended Industry Standard Architecture (EISA) bus, etc. This communication bus can be divided into address bus, data bus, control bus, etc. For ease of illustration, only one thick line is used to represent it in the diagram, but this does not mean that there is only one bus or one type of bus.

[0146] The communication interface is used for communication between the aforementioned electronic devices and other devices.

[0147] The memory may include random access memory (RAM) or non-volatile memory (NVM), such as at least one disk storage device. Optionally, the memory may also be at least one storage device located remotely from the aforementioned processor.

[0148] The processors mentioned above can be general-purpose processors, including central processing units (CPUs), network processors (NPs), etc.; they can also be digital signal processors (DSPs), application-specific integrated circuits (ASICs), field-programmable gate arrays (FPGAs), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components.

[0149] The computer program product for cooking control provided in this embodiment of the invention includes a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the methods described in the preceding method embodiments. For specific implementation details, please refer to the method embodiments, which will not be repeated here.

[0150] The cooking control device provided in this embodiment of the invention can be specific hardware on the device or software or firmware installed on the device. The implementation principle and technical effects of the device provided in this embodiment of the invention are the same as those in the foregoing method embodiments. For the sake of brevity, any parts not mentioned in the device embodiments can be referred to the corresponding content in the foregoing method embodiments. Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working processes of the systems, devices, and units described above can all be referred to the corresponding processes in the above method embodiments, and will not be repeated here.

[0151] In the embodiments provided by this invention, it should be understood that the disclosed apparatus and method can be implemented in other ways. The apparatus embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. Furthermore, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Additionally, the displayed or discussed mutual couplings, direct couplings, or communication connections may be through some communication interfaces; indirect couplings or communication connections between devices or units may be electrical, mechanical, or other forms.

[0152] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0153] In addition, the functional units in the embodiments provided by the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit.

[0154] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part that contributes to the prior art, or a portion 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 invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0155] 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. In addition, the terms "first", "second", "third", etc. are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0156] Finally, it should be noted that the above-described embodiments are merely specific implementations of the present invention, used to illustrate the technical solutions of the present invention, and not to limit it. The scope of protection of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments within the technical scope disclosed in the present invention, or make equivalent substitutions for some of the technical features; and these modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention. All should be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A cooking control method for a kitchen appliance, characterized in that, The kitchen appliance is provided with a cooking cavity and multiple heating units, the multiple heating units being disposed at different locations within the cooking cavity, and the method includes: The initial combined operating mode of each heating unit is determined in response to the set initial heating temperature and initial heating time. The heat absorption capacity and placement position of the target food are determined based on the temperature rise rate within the cavity of the kitchen appliance during the heating phase; the heating phase is the time period during which the temperature inside the cavity of the kitchen appliance rises to the set initial heating temperature, and all heating units are continuously turned on during the heating phase; the target food is the food currently placed inside the cooking cavity. The target combination working mode is determined based on the heat absorption capacity and placement of the target food, and the food is heated according to the target combination working mode.

2. The method according to claim 1, characterized in that, The heating units in the plurality of positions include at least a first heating unit, a second heating unit, and a third heating unit. The first heating unit and the second heating unit are disposed opposite each other on both sides of the cooking cavity, and the third heating unit is disposed in the cooking cavity on the side adjacent to the first heating unit.

3. The method according to claim 2, characterized in that, The method for determining the initial combined operating mode of each heating unit in response to the set initial heating temperature and initial heating time includes: Obtain the set initial heating temperature and initial heating time; Determine the relative magnitudes of the initial heating temperature and the preset high-temperature cooking temperature reference, and the initial heating time and the preset rapid cooking time reference; If the initial heating temperature is greater than the preset high-temperature cooking temperature reference or the initial heating time is less than the preset rapid cooking time reference, then the initial combined working mode is determined to be a heating mode in which the first heating unit, the second heating unit, and the third heating unit work together. When the initial heating temperature is lower than the preset high-temperature cooking temperature benchmark and the initial heating time is greater than the preset rapid cooking time benchmark, the initial combined working mode is determined to be a heating method in which one of the first heating unit, the second heating unit and the third heating unit works.

4. The method according to claim 3, characterized in that, The method of determining the heat absorption capacity and placement position of the target food based on the temperature rise rate within the cavity of the kitchen appliance during the heating phase includes: The first average temperature rise rate and the second average temperature rise rate inside the cooking cavity during the heating phase are obtained; the first average temperature rise rate is obtained by a first temperature detection unit installed above the inner cavity of the kitchen appliance, and the second average temperature rise rate is obtained by a second temperature detection unit installed below the inner cavity of the kitchen appliance. If the first average temperature rise rate is less than the first preset temperature rise rate and the second average temperature rise rate is less than the second preset temperature rise rate; or if the first average temperature rise rate is greater than the first preset temperature rise rate and the second average temperature rise rate is greater than the second preset temperature rise rate, then it is determined that the heat absorption capacity of the upper and lower parts of the food is the same, and it is determined that the food is placed close to the center position between the first heating unit and the second heating unit; the first preset temperature rise rate is the average temperature rise rate of the first temperature detection unit during the heating phase when a preset standard weight of food is placed in the kitchen appliance; the second preset temperature rise rate is the average temperature rise rate of the second temperature detection unit during the heating phase when a preset standard weight of food is placed in the kitchen appliance. If the first average temperature rise rate is greater than the first preset temperature rise rate and the second average temperature rise rate is less than the second preset temperature rise rate, then it is determined that the heat absorption capacity of the upper part of the target food is less than the heat absorption capacity of the standard weight of food, and the heat absorption capacity of the lower part of the target food is greater than the heat absorption capacity of the standard weight of food, and the target food is determined to be placed close to the second heating unit. If the first average temperature rise rate is less than the first preset temperature rise rate and the second average temperature rise rate is greater than the second preset temperature rise rate, then it is determined that the heat absorption capacity of the upper part of the target food is greater than the heat absorption capacity of the standard weight of food, and the heat absorption capacity of the lower part of the target food is less than the heat absorption capacity of the standard weight of food, and the target food is determined to be placed close to the first heating unit.

5. The method according to claim 4, characterized in that, The first average temperature rise rate and the second average temperature rise rate within the cooking cavity during the heating phase include: Based on the preset temperature limit of the kitchen appliances, the temperature range is divided into several temperature intervals from 0 to the preset temperature limit in ascending order; The temperature rise rate of the first and second temperature detection units within the target temperature range at each sampling time is obtained based on the interval sampling method; the target temperature range is the range where the initial heating temperature is located and all temperature ranges before that range. The first average temperature rise rate and the second average temperature rise rate of the target temperature range are calculated based on the temperature rise rate of the first temperature detection unit and the second temperature detection unit at each sampling time.

6. The method according to claim 4, characterized in that, The method for determining the target combination working mode based on the heat absorption capacity and placement location of the target food includes: When the target food is close to the center position between the first heating unit and the second heating unit, and the heat absorption capacity of the target food is greater than the heat absorption capacity of the standard weight of food, then the target combination working mode is determined to be the working mode of the combination of the first heating unit, the second heating unit and the third heating unit. When the target food is close to the center position between the first heating unit and the second heating unit, and the heat absorption capacity of the target food is less than the heat absorption capacity of the standard weight of food, then the target combination working mode is determined to be a heating method in which one of the first heating unit, the second heating unit and the third heating unit works. When the target food is close to the position of the second heating unit, the target combination working mode is determined to be the working mode of the combination of the second heating unit and the third heating unit. When the target food is close to the position of the first heating unit, the target combination working mode is determined to be the working mode of the combination of the first heating unit and the third heating unit.

7. The method according to claim 1, characterized in that, The method further includes: Determine the dynamic changes in the heat absorption capacity of the target food under the target combination working mode; The ripeness of the target food is determined based on the dynamic changes in its heat absorption capacity.

8. A cooking control device for a kitchen appliance, characterized in that, The kitchen appliance is provided with a cooking cavity and multiple heating units, the multiple heating units being disposed at different locations within the cooking cavity, the device comprising: The first determining unit is used to determine the initial combined working mode of each heating unit in response to the set initial heating temperature and initial heating time. The second determining unit is used to determine the heat absorption capacity and placement position of the target food based on the temperature rise rate inside the cavity of the kitchen appliance during the heating phase; the heating phase is the time period during which the temperature inside the cavity of the kitchen appliance rises to the set initial heating temperature, and all heating units are continuously turned on during the heating phase; the target food is the food currently placed inside the cooking cavity. The third determining unit is used to determine the target combination working mode based on the heat absorption capacity and placement position of the target food, and to heat the food according to the target combination working mode.

9. A cooking device, characterized in that, It includes multiple heating units, a fan, and a processor. The multiple heating units are disposed at different positions within the cooking cavity of the cooking device, and the processor is used to implement the steps of the method described in any one of claims 1-7.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a computer program that, when executed by a processor, implements the steps of the method described in any one of claims 1-7.

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