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

Abstract

The application provides a cooking equipment control method and device, a storage medium and cooking equipment, and relates to the technical field of cooking equipment. The cooking equipment comprises a heating assembly and a water supply assembly. The water supply assembly is used for supplying water to the heating assembly to generate steam. The cooking equipment control method comprises the following steps: controlling the heating assembly to operate, and controlling the water supply assembly to stop operating until the internal temperature in a cooking cavity reaches a first temperature threshold. The internal pressure in the cooking cavity changes with the internal temperature. The heating assembly and the water supply assembly are controlled to operate synchronously to transmit steam to the cooking cavity and increase the internal pressure until the internal temperature reaches a second temperature threshold and the internal pressure reaches a first pressure threshold. The application ensures that there is sufficient moisture and pressure in the cooking environment of food materials, prevents the balance of internal and external pressure of pastry food materials during the cooking process, accelerates the secondary swelling process of the pastry food materials in the first steaming process, and improves the first steaming fluffy taste of the pastry food materials.

Description

Technical Field

[0001] This application relates to the field of cooking equipment technology, and more specifically, to a control method, apparatus, storage medium, and cooking equipment for cooking equipment. Background Technology

[0002] Electric steamers are a common kitchen cooking appliance. Because electric steamers are more convenient to use than traditional steamers, more and more users are choosing to use electric steamers instead of traditional steamers for cooking.

[0003] In related technologies, electric steamers only use high-temperature steam to cook pasta-type foods. During the cooking process, pasta-type foods are subject to internal and external pressure balance, which results in poor secondary expansion of pasta-type foods during the first steaming process, leading to a poor taste after the first steaming. Summary of the Invention

[0004] This application aims to address the technical problem of low cooking efficiency of electric steamers in existing or related technologies.

[0005] Therefore, the first aspect of this application proposes a method for controlling a cooking device.

[0006] The second aspect of this application proposes a control device for a cooking apparatus.

[0007] The third aspect of this application proposes a control device for a cooking appliance.

[0008] The fourth aspect of this application proposes a readable storage medium.

[0009] The fifth aspect of this application proposes a cooking device.

[0010] In view of the above, a control method for a cooking device is proposed according to a first aspect of this application. The cooking device includes a heating component and a water supply component. The water supply component is used to supply water to the heating component to generate steam. The control method for the cooking device includes: controlling the heating component to operate and controlling the water supply component to stop operating until the temperature inside the cooking cavity reaches a first temperature threshold, and the pressure inside the cooking cavity changes with the temperature inside the cavity; controlling the heating component and the water supply component to operate synchronously to transmit steam into the cooking cavity and increase the pressure inside the cavity until the temperature inside the cavity reaches a second temperature threshold and the pressure inside the cavity reaches a first pressure threshold, wherein the second temperature threshold is greater than the first temperature threshold.

[0011] In this technical solution, the cooking equipment includes a heating element and a water supply element. The heating element and water supply element work together to generate steam, which is then transferred into the cooking chamber. The cooking chamber contains food, and the steam entering the cooking chamber heats the food. Specifically, when only the heating element is operating, it heats the cooking chamber, generating dry, hot gas to heat the food. During the operation of the heating element, when the water supply element supplies water to it, the water is heated to produce steam, which is then transferred into the cooking chamber to heat the food.

[0012] In this technical solution, at the beginning of cooking, the heating component and the water supply component are controlled to perform the initial heating stage. Specifically, only the heating component is controlled to operate independently and maintain high power operation. At this time, the water supply component is kept in a state of not supplying water, and the heating component continues to heat the cooking cavity, so that the cooking cavity is preheated by dry steaming to form dry hot gas. When the temperature inside the cavity reaches the first temperature threshold, the initial heating stage is determined to be completed.

[0013] In this technical solution, after the initial heating stage ends, the steam output stage begins. During the steam output stage, as steam enters the cooking chamber, the amount of steam in the cooking chamber increases, and the pressure inside the chamber continues to rise.

[0014] It should be noted that the cooking equipment also includes a micro-pressure structure, such as a valve with a gravity ball. Under the influence of gravity, the vent of the valve with the gravity ball is closed, making the cooking chamber relatively sealed. As dry, hot air is generated inside the cooking chamber, the internal pressure increases due to the rising temperature. Alternatively, steam can be introduced into the cooking chamber, increasing the internal pressure as more steam is introduced. This internal pressure is maintained within a micro-pressure range. When the preset pressure value of the gravity ball (greater than or equal to gravity) is reached, the pressure inside the cooking chamber, under physical force, pushes the gravity ball up, opening the vent of the valve and allowing gas to flow and release pressure. Specifically, when the heating element is running, the water supply element is simultaneously controlled. The water supply element provides water to the heating element, which heats the water. The resulting steam is transmitted to the cooking chamber, heating the food. Simultaneously, the pressure inside the cooking chamber increases with the entry of steam, allowing the food to cook in a micro-pressure steam environment. During continuous operation of the heating and water supply components, the temperature and pressure inside the cavity are continuously monitored. When the temperature inside the cavity reaches the second temperature threshold and the pressure inside the cavity reaches the first pressure threshold, the steam output stage is considered complete, and the subsequent dry steaming cooking stage can begin.

[0015] It should be noted that both the first temperature threshold and the second temperature threshold are temperature thresholds determined based on the user's preset target cooking temperature, and the second temperature threshold is higher than the first temperature threshold.

[0016] In this technical solution, the cooking device includes a first temperature sensor, which is installed on the heating base and can collect the internal temperature of the cooking device. The cooking device also includes a pressure sensor or a second temperature sensor, which is installed on the lid. The pressure sensor can directly collect the internal pressure, or the second temperature sensor can collect the temperature at the lid. The internal pressure is determined by the mapping relationship between the temperature at the lid and the internal pressure.

[0017] Specifically, after the initial heating phase, the temperature inside the cooking cavity is already high. At this point, it is necessary to quickly fill the cooking cavity with steam. The heating element operates at high power, and the water supply element supplies water to the heating element at a high setting, forming saturated, humid steam that can quickly flow to all parts of the cooking cavity.

[0018] In this application's technical solution, the cooking equipment includes a heating component and a water supply component that supplies water to the heating component. At the start of the cooking process, the heating component operates independently to heat the gas inside the cooking chamber, thereby heating the food through dry, hot gas. As the dry, hot air enters the cooking chamber, the pressure inside changes with the rising internal air temperature. Once the internal temperature reaches a first temperature threshold, the water supply component and heating component operate synchronously. Because the heating element remains operational, the water pump operates at a high speed, causing water to quickly generate a large amount of steam upon contact with the heating element. This improves the efficiency of steam entering the cooking chamber and shortens the time required to generate steam. As steam enters the cooking chamber, the internal pressure gradually increases, allowing the food to be cooked in a low-pressure steam environment. This ensures sufficient moisture and pressure in the cooking environment, preventing the internal and external pressure from balancing during the cooking process of dough-type foods. It also accelerates the secondary expansion process of dough-type foods during the initial steaming, improving the fluffy texture of the first steamed dough-type foods.

[0019] In some technical solutions, the cooking device may optionally include a pressure regulating component for adjusting the intracavitary pressure within the cooking cavity;

[0020] The control methods for cooking equipment during the processes of controlling the operation of the heating element and stopping the operation of the water supply element also include:

[0021] The pressure regulating component is controlled to adjust the pressure inside the cooking cavity until the pressure inside the cavity reaches a second pressure threshold, wherein the second pressure threshold is less than the first pressure threshold.

[0022] The control methods for cooking equipment during the synchronous operation of the heating and water supply components also include:

[0023] The pressure regulating component adjusts the pressure inside the cooking cavity until the pressure inside the cavity reaches the first pressure threshold.

[0024] In this technical solution, the cooking equipment is also equipped with a pressure regulating component. During operation, the cooking equipment can control the operation of the pressure regulating component to adjust the pressure inside the cooking chamber.

[0025] Specifically, the pressure regulating component can be a solenoid valve. During the operation of the heating element of the cooking equipment, the solenoid valve is closed, and the pressure inside the cooking chamber increases as the temperature inside the chamber rises. When the heating element and the water supply element of the cooking equipment are operating simultaneously, the solenoid valve is closed, and the pressure inside the cooking chamber increases as the amount of steam inside the chamber increases. The cooking equipment can open the solenoid valve to release pressure inside the cooking chamber.

[0026] In this technical solution, during the initial heating phase where the heating element operates independently, the pressure inside the cooking chamber is adjusted by controlling the pressure regulating component, causing the pressure inside the cooking chamber to begin rising during this phase. Since the pressure inside the cooking chamber needs to rise to a first pressure threshold during the steam input phase, controlling the pressure regulating component to first raise the pressure to a second pressure threshold during the initial heating phase reduces the required pressure increase after the cooking equipment enters the steam input phase. This reduces the time spent on pressure increase during the steam input phase, ensuring the food is also under a low-pressure environment during the initial heating phase, thus improving the cooking effect during this phase.

[0027] Specifically, the second pressure threshold is lower than the first pressure threshold. During the initial heating phase, the heating element operates independently and increases the cavity pressure by controlling the pressure regulating element. When the cavity pressure reaches the second pressure threshold and the cavity temperature reaches the first temperature threshold, the initial heating phase is considered complete. At the completion of the initial heating phase, the cavity pressure is higher than the second pressure threshold but lower than the first pressure threshold for the steam input phase. Therefore, the pressure increase required to enter the steam input phase is smaller, reducing the duration of the steam input phase. Furthermore, since the food is already being cooked under micro-pressure during the initial heating phase, the cooking efficiency is further improved.

[0028] In this technical solution, during the steam input stage where the heating and water supply components operate synchronously, the pressure inside the cooking chamber is adjusted by controlling the pressure regulating component. This raises the pressure inside the cooking chamber from the second pressure threshold of the initial heating stage to the first pressure threshold, enabling the steam input stage to quickly reach the first pressure threshold and cook the food in a low-pressure steam environment. In this application's technical solution, when the heating component operates alone, the pressure inside the cooking chamber is adjusted by controlling the pressure regulating component. This allows the food to be heated and cooked by dry hot gas in a low-pressure environment, thereby improving the cooking efficiency of the heating component when operating alone. Furthermore, raising the pressure inside the chamber to a second pressure threshold, which is lower than the first pressure threshold, effectively reduces the pressure increase when the heating and water supply components operate synchronously, further improving the cooking efficiency of the cooking equipment.

[0029] In some technical solutions, optionally, the heating element and the water supply element are controlled to operate synchronously to transfer steam into the cooking cavity and increase the cavity pressure until the cavity temperature reaches a second temperature threshold and the cavity pressure reaches a first pressure threshold, and then the following is also included:

[0030] Reduce the heat output of the heating element; control the heating element to operate at the reduced heat output, and control the water supply element to stop operating; if the cavity temperature is greater than or equal to a third temperature threshold and the cavity pressure is greater than or equal to a third pressure threshold, control the heating element to stop operating; if the cavity temperature is less than the third temperature threshold or the cavity pressure is less than the third pressure threshold, return to the step of controlling the heating element to operate at the reduced heat output; wherein, the third temperature threshold is greater than the second temperature threshold and the third pressure threshold is greater than the first pressure threshold.

[0031] In this technical solution, after the steam output stage ends, the cooking equipment needs to enter the dry steam cooking stage, during which the amount of steam in the cooking chamber needs to be reduced. At this time, the heating element is controlled to reduce its heat output, and the water supply element is controlled to stop supplying water. Thus, the cooking chamber is heated only by the heating element with a lower heat output, which can effectively reduce the amount of steam in the cooking chamber.

[0032] Specifically, the water supply component is controlled to stop operating, that is, the water supply component no longer supplies water to the heating component. At this time, the heating component will not continue to generate steam, and the heating component will continue to operate in a heating state, continuously heating the cooking cavity, so that the amount of steam in the cooking cavity gradually decreases to the first steam amount range.

[0033] It should be noted that during the dry steaming cooking stage, after the heating element reduces its heat output, the heating element is controlled to operate independently. At this time, there is no need to adjust the pressure inside the cooking cavity, allowing the food to continue to be dry steamed in a low-pressure environment.

[0034] In this technical solution, after reducing the heat generation of the heating component and stopping the operation of the water supply component, the heating component continues to operate according to the operating parameters after the heat generation is reduced, while the water supply component remains in a stopped state.

[0035] In this technical solution, while the heating element continues to operate at the reduced heat output, the cooking device continuously monitors the internal temperature and pressure. If the internal temperature is greater than or equal to a third temperature threshold and the internal pressure is greater than or equal to a third pressure threshold, it is determined that the current internal temperature and pressure are too high. The heating element is then stopped, preventing heating of the cooking cavity and avoiding overheating of the food. This reduces the risk of overcooking and improves the cooking effect. If the internal temperature is less than the third temperature threshold or the internal pressure is less than the third pressure threshold, it is determined that the current internal temperature or pressure is within the normal range. The heating element is then controlled to continue operating at the reduced heat output.

[0036] It should be noted that the third temperature threshold is also a temperature threshold determined based on the user's preset target cooking temperature, and the third temperature threshold is higher than the second temperature threshold.

[0037] In this technical solution, after completing the steam input stage, the cooking equipment enters the dry steam cooking stage. During the dry steam cooking stage, the heat output of the heating element is reduced, and the heating element is controlled to operate at the reduced heat output. During the dry steam cooking stage, the internal temperature and pressure are continuously monitored. If the internal temperature and pressure exceed the range, the heating element is controlled to stop operating, thus avoiding prolonged cooking of the food under high temperature and high pressure during the dry steam cooking stage, further improving the cooking effect.

[0038] In some technical solutions, optionally, after controlling the heating element to stop operating when the cavity temperature is greater than or equal to a third temperature threshold and the cavity pressure is greater than or equal to a third pressure threshold, the control method of the cooking device further includes:

[0039] If the cavity temperature is less than or equal to the fourth temperature threshold, return to the step of controlling the heating component to operate according to the reduced heat output; if the cavity temperature is greater than the fourth temperature threshold, return to the step of controlling the heating component to stop operating; wherein, the fourth temperature threshold is greater than the third temperature threshold.

[0040] In this technical solution, when the cavity temperature or cavity pressure is too high, and the heating component is stopped, the cavity temperature is monitored. Based on the numerical relationship between the monitored cavity temperature and the fourth temperature threshold, the operation of the heating component is controlled to stabilize the cavity temperature within a suitable temperature range, thereby further ensuring the cooking effect of the cooking equipment on the food.

[0041] Specifically, when the temperature inside the cavity is greater than or equal to the third temperature threshold, or the pressure inside the cavity is greater than or equal to the third pressure threshold, i.e. when the temperature inside the cooking cavity is too high, the heating element stops operating. The temperature inside the cavity continues to be monitored. When the temperature inside the cavity is lower than the fourth temperature threshold, the heating element returns to operating at the reduced heat output. When the temperature inside the cavity is higher than the fourth temperature threshold, the heating element continues to be controlled to remain in the stopped state.

[0042] It should be noted that the fourth temperature threshold is also a temperature threshold determined based on the user's preset target cooking temperature, and the fourth temperature threshold is higher than the third temperature threshold.

[0043] In the technical solution of this application, when the temperature inside the cooking cavity is too high and both the heating component and the water supply component stop operating, the temperature inside the cavity is continuously monitored. When the temperature inside the cavity is lower than the fourth temperature threshold, the heating component continues to operate at the reduced heat output. When the temperature inside the cavity is greater than or equal to the fourth temperature threshold, the heating component continues to be stopped. This not only avoids the temperature inside the cooking cavity from becoming too high, but also allows for timely control of the heating component to continue operating, further improving the cooking effect of the cooking equipment on the food.

[0044] In some technical solutions, the heat generation of the heating element can be optionally reduced, including:

[0045] The heating duty cycle of the heating component is reduced to a first duty cycle during the heating cycle; wherein the heating cycle ranges from 10 seconds to 20 seconds, and the first duty cycle ranges from 1:2 to 1:3.

[0046] In this technical solution, reducing the heat generation of the heating component can be achieved by reducing the heating duty cycle of the heating component during the heating cycle.

[0047] Specifically, during the steam input phase before reducing the heating element's heat output, the heating element operates continuously at a first power level. During the process of reducing the heating element's heat output, the heating element is controlled to operate intermittently, that is, it operates at a first duty cycle within one heating cycle.

[0048] In this technical solution, by setting the heating cycle to be greater than or equal to 10 seconds and less than or equal to 20 seconds, the heating component has sufficient time and frequency to heat the cooking cavity, avoiding large fluctuations in the temperature within the cooking cavity. Furthermore, by setting the first percentage range to be greater than or equal to 40% and less than or equal to 70%, the heating component reduces its heat output while still providing sufficient heat to heat the cooking cavity, further ensuring the heating effect of the heating component on the cooking cavity.

[0049] In the technical solution of this application, in the process of reducing the heat generation of the heating element, the cooking device can choose to reduce the heating duty cycle of the heating element, thereby quickly reducing the heat generation of the heating element.

[0050] In some technical solutions, the heat generation of the heating component can be reduced, including reducing the heating power of the heating component from a first power to a second power, wherein the first power is the heating power of the heating component when the water supply component stops operating.

[0051] In this technical solution, reducing the heat output of the heating element can be achieved by reducing the heating power of the heating element. During the steam input phase before reducing the heat output of the heating element, the heating element operates continuously at a first power. During the process of reducing the heat output of the heating element, the heating element is controlled to operate continuously at a lower second power.

[0052] In the technical solution of this application, in the process of reducing the heat generation of the heating element, the cooking device can choose to reduce the heating power of the heating element, thereby quickly reducing the heat generation of the heating element.

[0053] In some technical solutions, optionally, after controlling the operation of the heating component and the water supply component to stop operating, the process may also include: starting a timer to measure the running time of the cooking device; and controlling the water supply component and the heating component to stop operating when the running time reaches the target duration.

[0054] In this technical solution, after the cooking equipment starts running, the running time of the cooking equipment is timed. When the running time of the cooking equipment reaches the target time, it is determined that the cooking equipment has completed the cooking process, and the water supply component and heating component are controlled to stop running, that is, the cooking equipment returns to the standby state.

[0055] In the technical solution of this application, after the cooking equipment starts running, the running time of the cooking equipment is timed, and after the timed running time reaches the target time, it is determined that the cooking equipment has completed the cooking process of the ingredients, and the heating components and water supply components in the cooking equipment are controlled to stop running, so as to realize the automatic control of the cooking equipment.

[0056] In some technical solutions, optionally, before controlling the operation of the heating component and stopping the operation of the water supply component, the control method of the cooking equipment further includes: obtaining a target cooking temperature; and determining a first temperature threshold and a second temperature threshold based on the target cooking temperature.

[0057] In this technical solution, the target cooking temperature is the target temperature for the cooking equipment to cook the ingredients, and this target cooking temperature is matched with the type of ingredients being cooked.

[0058] It should be noted that the third and fourth temperature thresholds are also temperature thresholds determined based on the target cooking temperature.

[0059] In the technical solution of this application, the cooking device acquires the target cooking temperature before starting operation, so that the cooking device can set the corresponding first temperature threshold and second temperature threshold based on the target cooking temperature, thereby controlling the cooking process.

[0060] In some technical solutions, optionally, the control method for the cooking equipment after controlling the operation of the heating component and the water supply component stops operating also includes:

[0061] If the temperature inside the cavity is greater than the fifth temperature threshold, the heating component and the water supply component are controlled to stop operating until the temperature inside the cavity is less than the fifth temperature threshold, wherein the fifth temperature threshold is greater than the second temperature threshold.

[0062] In the technical solution of this application, the fifth temperature threshold is a high temperature protection threshold. After cooking begins, the temperature inside the cooking cavity is continuously monitored. When the temperature inside the cavity is higher than the fifth temperature threshold, it is determined that the temperature inside the cooking cavity is too high. In order to avoid affecting the cooking effect on the food, the heating component and the water supply component are controlled to stop operating until the temperature inside the cavity is lower than the fifth temperature threshold, thus realizing the over-temperature protection function of the cooking equipment.

[0063] It should be noted that when the internal temperature is higher than the fifth temperature threshold, the cooking device records the current cooking process. After the internal temperature drops from above the fifth temperature threshold to below the fifth temperature threshold, it returns to continue executing the recorded cooking process.

[0064] According to a second aspect of this application, a control device for a cooking apparatus is provided. The cooking apparatus includes a heating element and a water supply element. The water supply element supplies water to the heating element to generate steam. The control device for the cooking apparatus includes: a control module for controlling the operation of the heating element and controlling the water supply element to stop operating until the temperature inside the cooking cavity reaches a first temperature threshold, wherein the pressure inside the cooking cavity changes with the temperature inside the cavity; and a control module for controlling the heating element and the water supply element to operate synchronously to transmit steam into the cooking cavity and increase the pressure inside the cavity until the temperature inside the cavity reaches a second temperature threshold and the pressure inside the cavity reaches a first pressure threshold, wherein the second temperature threshold is greater than the first temperature threshold.

[0065] In this application's technical solution, the cooking equipment includes a heating component and a water supply component that supplies water to the heating component. At the start of the cooking process, the heating component operates independently to heat the gas inside the cooking chamber, thereby heating the food through dry, hot gas. As the dry, hot air enters the cooking chamber, the pressure inside changes with the rising internal air temperature. Once the internal temperature reaches a first temperature threshold, the water supply component and heating component operate synchronously. Because the heating element remains operational, the water pump operates at a high speed, causing water to quickly generate a large amount of steam upon contact with the heating element. This improves the efficiency of steam entering the cooking chamber and shortens the time required to generate steam. As steam enters the cooking chamber, the internal pressure increases, allowing the food to cook in a slightly pressurized steam environment. This ensures sufficient moisture and pressure in the food's cooking environment, preventing the internal and external pressure from balancing during cooking, accelerating the secondary expansion process of the food during the initial steaming, and improving the fluffy texture of the food after the first steaming.

[0066] According to a third aspect of this application, a control device for a cooking apparatus is provided. The control device includes a processor and a memory, the memory storing a program or instructions. When executed by the processor, the program or instructions implement the steps of the control method for the cooking apparatus as described in any of the above-described technical solutions. Therefore, this control device for the cooking apparatus possesses all the beneficial effects of the control method for the cooking apparatus in any of the above-described technical solutions, which will not be elaborated further here.

[0067] According to the fourth aspect of this application, a readable storage medium is provided on which a program or instructions are stored. When the program or instructions are executed by a processor, they implement the steps of the control method of the cooking device as described in any of the above technical solutions, and thus have all the beneficial technical effects of the control method of the cooking device as described in any of the above technical solutions.

[0068] According to the fifth aspect of this application, a cooking device is provided, comprising: a control device for the cooking device as described in any of the above technical solutions, and / or a readable storage medium as described in any of the above technical solutions, thus having all the beneficial technical effects of the control device for the cooking device as described in any of the above technical solutions, and / or the readable storage medium as described in any of the above technical solutions, which will not be elaborated further here.

[0069] In some embodiments, optionally, the cooking device includes: a heating base, a steamer basket disposed on the heating base, and a cooking cavity disposed inside the steamer basket; a heating component disposed on the heating base for heating the cooking cavity; a water supply component disposed inside the heating base for supplying water to the heating component to generate steam, wherein the steamer basket can enter the cooking cavity through the heating base; and a cover fastened to the steamer basket, the cover being provided with a pressure regulating component for adjusting the pressure inside the cooking cavity.

[0070] In this embodiment, the steamer is connected to the heating base, and the steam generated by the water supply component and the heating component can enter the cooking cavity inside the steamer through the heating base.

[0071] For example, the steamer is detachably connected to the heating base, and the number of steamers is at least two.

[0072] In this embodiment, the pressure regulating component is disposed on the cover. The pressure regulating component can be a solenoid valve, or a gravity valve, pressure valve, etc.

[0073] In some embodiments, the cooking device may optionally include: a first temperature sensor disposed on the heating base for acquiring a first temperature value, the first temperature value being used to determine the internal temperature of the cooking cavity; and a second temperature sensor disposed on the cover for acquiring a second temperature value, wherein the second temperature value is used to determine the internal pressure of the cooking cavity.

[0074] In this embodiment, a first temperature sensor disposed on the heating base is used to collect a first temperature value of the cavity temperature, and a second temperature sensor disposed on the cover is used to collect a second temperature value at the cover. The cavity pressure is determined based on the second temperature value and the mapping relationship pre-existing in the cooking device.

[0075] Additional aspects and advantages of this application will become apparent in the following description or may be learned by practice of this application. Attached Figure Description

[0076] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0077] Figure 1 This illustration shows one of the flowcharts of a control method for a cooking device provided in some embodiments of this application;

[0078] Figure 2 The present application provides schematic diagrams of the structure of cooking equipment provided in some embodiments;

[0079] Figure 3 This is a second schematic flowchart illustrating a method for controlling a cooking device according to some embodiments of this application;

[0080] Figure 4 The third illustration shows a flowchart of a control method for a cooking device provided in some embodiments of this application;

[0081] Figure 5 This application provides a structural block diagram of a control device for a cooking apparatus, as shown in some embodiments.

[0082] Figure 6 The second structural block diagram of a control device for a cooking apparatus is shown in some embodiments of this application.

[0083] Figure 7 Structural block diagrams of cooking apparatus provided in some embodiments of this application are shown;

[0084] Figure 8 Circuit diagrams of the control circuits for water supply components provided in some embodiments of this application are shown;

[0085] Figure 9 A circuit diagram of the power adjustment circuit of the heating assembly provided in some embodiments of this application is shown.

[0086] The attached figures are labeled as follows:

[0087] 200 Cooking equipment, 202 Heating base, 204 Steamer, 206 Cooking cavity, 208 Heating assembly, 210 Water supply assembly, 212 Image acquisition device, 214 Cover, 216 Voltage regulating assembly, 218 First temperature sensor, 220 Second temperature sensor, 222 Pressure sensor, 800 Control circuit for water supply assembly, 900 Power regulation circuit for heating assembly, CN first terminal, Q1 first switch, R1 first resistor, R2 second resistor, D diode, ACL second terminal, HEAT third terminal, Q2 second switch, Q3 third switch, R3 third resistor, R4 fourth resistor, R5 fifth resistor, R6 sixth resistor, C capacitor, GND ground terminal. Detailed Implementation

[0088] To better understand the above-mentioned objectives, features, and advantages of this application, the application will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, these embodiments and the features described herein can be combined with each other.

[0089] Many specific details are set forth in the following description in order to provide a full understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below.

[0090] The following reference Figures 1 to 9 This application describes a control method for a cooking apparatus, a control device for a cooking apparatus, a readable storage medium, and a cooking apparatus according to some embodiments of the present application.

[0091] According to one embodiment of this application, Figure 1 This application provides a schematic flowchart of one of the control methods for a cooking apparatus according to some embodiments, such as... Figure 1As shown, a control method for a cooking device is proposed. The cooking device includes a heating element and a water supply element. The water supply element supplies water to the heating element to generate steam. The control method for the cooking device includes:

[0092] Step 102: Control the operation of the heating component and control the water supply component to stop operating until the temperature inside the cooking cavity reaches the first temperature threshold. The pressure inside the cooking cavity changes with the temperature inside the cavity.

[0093] In this embodiment, the cooking device includes a heating component and a water supply component. The heating component and the water supply component work together to generate steam and transmit the generated steam into the cooking chamber. The cooking chamber is used to hold food ingredients. The steam entering the cooking chamber can heat the food ingredients in the cooking chamber.

[0094] Specifically, when only the heating element is running, it heats the cooking cavity, generating dry, hot gas to heat the food inside. During operation, when the water supply element supplies water to the heating element, the water is heated to produce steam, which is then transferred into the cooking cavity to heat the food.

[0095] For example, the cooking device is an electric steamer, which includes a heating base, a steaming tray and a lid. The lid is provided with a micro-pressure structure. The heating component can be an electric heating tube, and the water supply component can be a water pump. The water pump can pump water from the water tank. The heating component and the water supply component are installed inside the heating base. The steaming tray is detachably installed on the heating base. The cooking cavity is installed inside the steaming tray, and the lid is fastened to the steaming tray.

[0096] In this embodiment, at the beginning of cooking, the heating component and the water supply component are controlled to perform the initial heating stage first. Specifically, only the heating component is controlled to operate independently and maintain high power operation. At this time, the water supply component remains in a state of not supplying water, and the heating component continues to heat the cooking cavity, so that the cooking cavity is preheated by dry steaming to form dry hot gas. When the temperature inside the cavity reaches the first temperature threshold, the initial heating stage is determined to be completed.

[0097] For example, when the cooking equipment steams pastries for the first time, during the initial heating stage, the pastries in the cooking chamber are heated only by dry hot gas. This can prevent the pastries from gelatinizing and blocking the heat transfer path, thereby improving the heating effect of the subsequent cooking process.

[0098] Step 104: Control the heating component and the water supply component to operate synchronously to transfer steam into the cooking cavity and increase the cavity pressure until the cavity temperature reaches the second temperature threshold and the cavity pressure reaches the first pressure threshold, wherein the second temperature threshold is greater than the first temperature threshold.

[0099] In this embodiment, after the initial heating stage ends, the steam output stage begins. During the steam output stage, as steam enters the cooking chamber, the amount of steam in the cooking chamber increases, and the pressure inside the chamber continues to rise.

[0100] It should be noted that cooking equipment also includes micro-pressure structures, such as valves with gravity balls. Under the influence of gravity, the vent of the valve with the gravity ball is closed, making the cooking chamber relatively sealed. As hot, dry air is generated inside the cooking chamber, the internal pressure increases due to the rising temperature. Alternatively, steam can be introduced into the cooking chamber, increasing the internal pressure as the amount of steam increases. When the preset pressure value of the gravity ball is reached, physical forces cause the internal pressure to exceed gravity, pushing the gravity ball upwards and opening the vent of the valve, allowing gas to flow and releasing pressure.

[0101] For example, the micro-pressure structure can keep the internal pressure of the cooking cavity between 0 and 10 kPa, specifically, the first pressure threshold ranges from 3 kPa to 5 kPa.

[0102] Specifically, when the heating element is running, the water supply element is simultaneously controlled to supply water to the heating element, which then heats the water. Simultaneously, the pressure inside the cooking chamber increases as steam enters, and the pressure regulating element further increases the pressure, allowing the food inside the cooking chamber to be cooked in a low-pressure steam environment. While the heating and water supply elements are running continuously, the temperature and pressure inside the chamber are continuously monitored. When the temperature reaches the second temperature threshold and the pressure reaches the first pressure threshold, the steam output stage is considered complete, and the subsequent dry-steaming cooking stage can begin.

[0103] It should be noted that both the first temperature threshold and the second temperature threshold are temperature thresholds determined based on the user's preset target cooking temperature, and the second temperature threshold is higher than the first temperature threshold.

[0104] In this embodiment, the cooking device includes a first temperature sensor disposed on the heating base, which can collect the internal temperature of the cooking device. The cooking device also includes a pressure sensor or a second temperature sensor disposed on the lid, which can directly collect the internal pressure, or collect the temperature at the lid, and determine the internal pressure by mapping the temperature at the lid to the internal pressure.

[0105] For example, the first temperature threshold is set to the target cooking temperature - move1, where move1 is the temperature offset during the initial heating phase, and the second temperature threshold is set to the target cooking temperature - move2, where move2 is the temperature offset during the steam input phase. The value of move1 ranges from 8°C to 12°C, and the value of move2 ranges from 6°C to 10°C.

[0106] Specifically, after the initial heating phase, the temperature inside the cooking cavity is already high. At this point, it is necessary to quickly fill the cooking cavity with steam. The heating element operates at high power, and the water supply element supplies water to the heating element at a high setting, forming saturated, humid steam that can quickly flow to all parts of the cooking cavity.

[0107] For example, when steaming pasta ingredients in a cooking device for the first time, the pasta is fully preheated during the initial heating stage. When entering the steam output stage, the pressure inside the cavity is increased while a large amount of steam is input into the cooking cavity, providing sufficient moisture and cooking pressure to the pasta ingredients, ensuring that the pasta ingredients are fully gelatinized inside and out, and improving the cooking efficiency of pasta ingredients.

[0108] Figure 2 The following are schematic diagrams of the structure of the cooking apparatus provided in some embodiments of this application, such as... Figure 2 As shown, exemplarily, the cooking device is an electric steamer. The heating base of the electric steamer contains a heating element and a water pump. The heating element is the heating component, and the water pump is the water supply component. The lid is equipped with a valve featuring a gravity ball, which has a micro-pressure structure. The steaming tray of the electric steamer is detachably mounted on the heating base. The control method is explained below using the example of steaming a portion of the steamer for the first time.

[0109] After the user places the pastries to be reheated into the steamer, the user sets the target cooking temperature. The electric steamer determines a first temperature threshold and a second temperature threshold based on the user's setting. The steamer first enters the initial heating stage. During this stage, the valve with a gravity ball is closed by gravity, and the heating element operates at full power to heat the gas inside the cooking chamber. This dry, hot gas heats the pastries, increasing the pressure within the chamber as dry, hot air is generated. Once the temperature reaches the first temperature threshold, the steamer enters the steam input stage. The heating element operates at full power, and the water pump operates at a high speed. Because the heating element is running at full power, water quickly forms a large amount of saturated steam upon contact with it, increasing the efficiency of saturated steam entering the cooking chamber. As steam enters the chamber, the pressure increases. Once the temperature reaches the second temperature threshold and the pressure reaches the first pressure threshold, the steamer enters the dry-steaming stage.

[0110] In this embodiment, the cooking device includes a heating element and a water supply element for supplying water to the heating element. At the start of cooking, the heating element operates independently to heat the gas inside the cooking chamber, thereby heating the food through dry, hot gas. As the dry, hot air enters the cooking chamber, the pressure inside changes with the rising internal air temperature. Because the heating element remains operational while the water pump operates at a high speed, water quickly forms a large amount of steam upon contact with the heating element, increasing the efficiency of steam entering the cooking chamber and shortening the time required to generate steam. As steam enters the cooking chamber, the pressure inside gradually increases, cooking the food in a low-pressure steam environment. This ensures sufficient moisture and pressure in the cooking environment, preventing the internal and external pressure from balancing during cooking, accelerating the secondary expansion process of the food during the initial steaming, and improving the fluffy texture of the food after the first steaming.

[0111] In some embodiments, the cooking apparatus may optionally include a pressure regulating component for adjusting the intracavitary pressure within the cooking chamber;

[0112] The control methods for cooking equipment during the processes of controlling the operation of the heating element and stopping the operation of the water supply element also include:

[0113] The pressure regulating component is controlled to adjust the pressure inside the cooking cavity until the pressure inside the cavity reaches a second pressure threshold, wherein the second pressure threshold is less than the first pressure threshold.

[0114] The control methods for cooking equipment during the synchronous operation of the heating and water supply components also include:

[0115] The pressure regulating component adjusts the pressure inside the cooking cavity until the pressure inside the cavity reaches the first pressure threshold.

[0116] In this embodiment, the cooking device is also equipped with a pressure regulating component, which can control the operation of the pressure regulating component during operation, thereby adjusting the pressure inside the cooking chamber.

[0117] Specifically, the pressure regulating component can be a solenoid valve. During the operation of the heating element of the cooking equipment, the solenoid valve is closed, and the pressure inside the cooking chamber increases as the temperature inside the chamber rises. When the heating element and the water supply element of the cooking equipment are operating simultaneously, the solenoid valve is closed, and the pressure inside the cooking chamber increases as the amount of steam inside the chamber increases. The cooking equipment can open the solenoid valve to release pressure inside the cooking chamber.

[0118] For example, the pressure regulating component can be an active pressure regulating component, such as a solenoid valve. The pressure regulating component can also be a passive micro-pressure structure, such as a valve with a gravity ball.

[0119] In this embodiment, during the initial heating phase where the heating element operates independently, the pressure inside the cooking chamber is adjusted by controlling the pressure regulating component, causing the pressure inside the cooking chamber to begin rising during the initial heating phase. Since the pressure inside the cooking chamber needs to rise to a first pressure threshold during the steam input phase, by controlling the pressure regulating component to first rise to a second pressure threshold during the initial heating phase, the required pressure increase after the cooking device enters the steam input phase is smaller. This reduces the time required for pressure increase during the steam input phase, allowing the food to be in a low-pressure environment during the initial heating phase, thus improving the cooking effect during this phase.

[0120] Specifically, the second pressure threshold is lower than the first pressure threshold. During the initial heating phase, the heating element operates independently and increases the cavity pressure by controlling the pressure regulating element. When the cavity pressure reaches the second pressure threshold and the cavity temperature reaches the first temperature threshold, the initial heating phase is considered complete. At the completion of the initial heating phase, the cavity pressure is higher than the second pressure threshold but lower than the first pressure threshold for the steam input phase. Therefore, the pressure increase required to enter the steam input phase is smaller, reducing the duration of the steam input phase. Furthermore, since the food is already being cooked under micro-pressure during the initial heating phase, the cooking efficiency is further improved.

[0121] In this embodiment, during the steam input stage where the heating component and water supply component operate synchronously, the pressure inside the cooking chamber is adjusted by controlling the pressure regulating component, so that the pressure inside the cooking chamber rises from the second pressure threshold of the initial heating stage to the first pressure threshold. This allows the steam input stage to quickly reach the first pressure threshold inside the cooking chamber, enabling the food to be cooked in a low-pressure steam environment.

[0122] In this embodiment, when the heating component operates alone, the pressure inside the cooking chamber is adjusted by controlling the pressure regulating component, so that the food is heated and cooked by dry hot gas in a micro-pressure environment. This improves the cooking efficiency of the food when the heating component operates alone, and raises the pressure inside the chamber to a second pressure threshold that is smaller than the first pressure threshold. This effectively reduces the increase in pressure inside the chamber when the heating component and the water supply component operate synchronously, further improving the cooking efficiency of the cooking equipment.

[0123] In some embodiments, optionally, the heating component and the water supply component are controlled to operate synchronously to transfer steam into the cooking cavity and increase the cavity pressure until the cavity temperature reaches a second temperature threshold and the cavity pressure reaches a first pressure threshold, further comprising:

[0124] Reduce the heat output of the heating element; control the heating element to operate at the reduced heat output, and control the water supply element to stop operating; if the cavity temperature is greater than or equal to a third temperature threshold and the cavity pressure is greater than or equal to a third pressure threshold, control the heating element to stop operating; if the cavity temperature is less than the third temperature threshold or the cavity pressure is less than the third pressure threshold, return to the step of controlling the heating element to operate at the reduced heat output; wherein, the third temperature threshold is greater than the second temperature threshold and the third pressure threshold is greater than the first pressure threshold.

[0125] In this embodiment, after the steam output stage ends, the cooking device needs to enter the dry steam cooking stage, during which the amount of steam in the cooking chamber needs to be reduced. At this time, the heating element is controlled to reduce its heat output, and the water supply element is controlled to stop supplying water. Thus, the cooking chamber is heated only by the heating element with a lower heat output, which can effectively reduce the amount of steam in the cooking chamber.

[0126] Specifically, the water supply component is controlled to stop operating, that is, the water supply component no longer supplies water to the heating component. At this time, the heating component will not continue to generate steam, and the heating component will continue to operate in a heating state, continuously heating the cooking cavity, so that the amount of steam in the cooking cavity gradually decreases to the first steam amount range.

[0127] It should be noted that during the dry steaming cooking stage, after the heating element reduces its heat output, the heating element is controlled to operate independently. At this time, there is no need to adjust the pressure inside the cooking cavity, allowing the food to continue to be dry steamed in a low-pressure environment.

[0128] For example, during the initial steaming of pastries in an electric steamer, the heating element and the water supply element operate synchronously to allow steam to enter the cooking chamber. Once the temperature inside the chamber reaches the second temperature threshold, the heating element is controlled to reduce its heat output, and the water supply element is controlled to stop operating. At this time, the heating element heats the cooking chamber alone, thereby drying the surface of the pastries and removing the sticky starch from the surface, thus preventing the loss of nutrients from the pastries.

[0129] In this embodiment, after reducing the heat output of the heating component and stopping the water supply component, the heating component continues to operate according to the operating parameters after reducing the heat output, while the water supply component remains in a stopped state.

[0130] In this embodiment, while the heating element continues to operate at the reduced heat output, the cooking device continuously monitors the cavity temperature and pressure. If the cavity temperature is greater than or equal to a third temperature threshold and the cavity pressure is greater than or equal to a third pressure threshold, it is determined that the current cavity temperature and pressure are too high. The heating element is then controlled to stop operating, i.e., to cease heating the cooking cavity, preventing the food from being overheated and reducing the risk of overcooking, thus improving the cooking effect. If the cavity temperature is less than the third temperature threshold or the cavity pressure is less than the third pressure threshold, it is determined that the current cavity temperature or pressure is within the normal range, and the heating element continues to operate at the reduced heat output.

[0131] It should be noted that the third temperature threshold is also a temperature threshold determined based on the user's preset target cooking temperature, and the third temperature threshold is higher than the second temperature threshold.

[0132] For example, the third temperature threshold is set to the target cooking temperature - move3. The value of move3 ranges from 4℃ to 6℃.

[0133] In this embodiment, after completing the steam input stage, the cooking device enters the dry steam cooking stage. During the dry steam cooking stage, the heat output of the heating element is reduced, and the heating element is controlled to operate at the reduced heat output. During the dry steam cooking stage, the internal temperature and pressure are continuously monitored. If the internal temperature and pressure exceed the range, the heating element is controlled to stop operating, thus avoiding prolonged cooking of the food under high temperature and high pressure during the dry steam cooking stage, further improving the cooking effect of the food.

[0134] In some embodiments, optionally, after controlling the heating component to stop operating when the cavity temperature is greater than or equal to a third temperature threshold and the cavity pressure is greater than or equal to a third pressure threshold, the control method of the cooking device further includes:

[0135] If the cavity temperature is less than or equal to the fourth temperature threshold, return to the step of controlling the heating component to operate according to the reduced heat output; if the cavity temperature is greater than the fourth temperature threshold, return to the step of controlling the heating component to stop operating; wherein, the fourth temperature threshold is greater than the third temperature threshold.

[0136] In this embodiment, when the cavity temperature or cavity pressure is too high, and the heating component is stopped, the cavity temperature is monitored, and the operation of the heating component is controlled according to the numerical relationship between the monitored cavity temperature and the fourth temperature threshold, so that the cavity temperature is stabilized within a suitable temperature range, thereby further ensuring the cooking effect of the cooking equipment on the food.

[0137] Specifically, when the temperature inside the cavity is greater than or equal to the third temperature threshold, or the pressure inside the cavity is greater than or equal to the third pressure threshold, i.e. when the temperature inside the cooking cavity is too high, the heating element stops operating. The temperature inside the cavity continues to be monitored. When the temperature inside the cavity is lower than the fourth temperature threshold, the heating element returns to operating at the reduced heat output. When the temperature inside the cavity is higher than the fourth temperature threshold, the heating element continues to be controlled to remain in the stopped state.

[0138] It should be noted that the fourth temperature threshold is also a temperature threshold determined based on the user's preset target cooking temperature, and the fourth temperature threshold is higher than the third temperature threshold.

[0139] For example, the fourth temperature threshold is set to the target cooking temperature - move4. The value of move4 ranges from 1℃ to 3℃.

[0140] In this embodiment, when the temperature inside the cooking cavity is too high and both the heating component and the water supply component stop operating, the temperature inside the cavity is continuously monitored. When the temperature inside the cavity is lower than the fourth temperature threshold, the heating component continues to operate at the reduced heat output. When the temperature inside the cavity is greater than or equal to the fourth temperature threshold, the heating component remains off. This avoids excessively high temperatures inside the cooking cavity and allows for timely control of the heating component to continue operating, further improving the cooking effect of the cooking equipment on the food.

[0141] In some embodiments, optionally, reducing the heat generation of the heating component includes:

[0142] The heating duty cycle of the heating component is reduced to a first duty cycle during the heating cycle; wherein the heating cycle ranges from 10 seconds to 20 seconds, and the first duty cycle ranges from 1:2 to 1:3.

[0143] In this embodiment, reducing the heat output of the heating component can be achieved by reducing the heating duty cycle of the heating component during the heating cycle.

[0144] Specifically, during the steam input phase before reducing the heating element's heat output, the heating element operates continuously at a first power level. During the process of reducing the heating element's heat output, the heating element is controlled to operate intermittently, that is, it operates at a first duty cycle within one heating cycle.

[0145] In this embodiment, by setting the heating cycle to greater than or equal to 10 seconds and less than or equal to 20 seconds, the heating component has sufficient time and frequency to heat the cooking cavity, avoiding large fluctuations in the temperature within the cooking cavity. Furthermore, by setting the first percentage range to greater than or equal to 40% and less than or equal to 70%, the heating component reduces its heat output while still providing sufficient heat to heat the cooking cavity, further ensuring the effective heating of the cooking cavity by the heating component.

[0146] For example, the heating element includes four power levels: level 1 is 1500W, level 2 is 1300W, level 3 is 1100W, and level 4 is 800W. During the steam input phase, the heating element operates continuously at level 1 power. During the dry steam cooking phase, the heating element operates at level 1 power for 5 seconds every 5 seconds.

[0147] In this embodiment of the application, during the process of reducing the heat output of the heating component, the cooking device can choose to reduce the heating duty cycle of the heating component, thereby quickly reducing the heat output of the heating component.

[0148] In some embodiments, optionally, reducing the heat output of the heating component includes reducing the heating power of the heating component from a first power to a second power, wherein the first power is the heating power of the heating component when the water supply component stops operating.

[0149] In this embodiment, reducing the heat output of the heating element can be achieved by reducing the heating power of the heating element. During the steam input phase prior to reducing the heat output of the heating element, the heating element operates continuously at a first power. During the process of reducing the heat output of the heating element, the heating element is controlled to operate continuously at a lower second power.

[0150] For example, the heating element includes four power levels: level 1 is 1500W, level 2 is 1300W, level 3 is 1100W, and level 4 is 800W. During the steam input phase, the heating element continuously operates at level 1, and during the dry steam cooking phase, the heating element reduces to level 4 and operates continuously.

[0151] In this embodiment of the application, during the process of reducing the heat output of the heating component, the cooking device can choose to reduce the heating power of the heating component, thereby quickly reducing the heat output of the heating component.

[0152] In some embodiments, optionally, after controlling the operation of the heating component and controlling the water supply component to stop operating, the process further includes: starting a timer for the operating time of the cooking device; and controlling the water supply component and the heating component to stop operating when the operating time reaches a target duration.

[0153] In this embodiment, after the cooking device starts running, the running time of the cooking device is timed. When the running time of the cooking device reaches the target time, it is determined that the cooking device has completed the cooking process, and the water supply component and heating component are controlled to stop running, that is, the cooking device returns to the standby state.

[0154] In this embodiment of the application, after the cooking equipment starts running, the running time of the cooking equipment is timed, and after the timed running time reaches the target time, it is determined that the cooking equipment has completed the cooking process of the ingredients, and the heating component and water supply component in the cooking equipment are controlled to stop running, so as to realize the automatic control of the cooking equipment.

[0155] In some embodiments, optionally, before controlling the operation of the heating component and stopping the operation of the water supply component, the control method of the cooking device further includes: obtaining a target cooking temperature; and determining a first temperature threshold and a second temperature threshold based on the target cooking temperature.

[0156] In this embodiment, the target cooking temperature is the target temperature for the cooking equipment to cook the ingredients, and this target cooking temperature is matched with the type of ingredients being cooked.

[0157] For example, the target cooking temperature can be a cooking temperature manually set by the user before cooking begins. The target cooking temperature can also be a cooking menu set by the user, with the cooking device setting the target cooking temperature according to the menu.

[0158] For example, the cooking equipment is also equipped with an image acquisition device, which determines the ingredient category information and ingredient weight information by recognizing the image information acquired by the image acquisition device, and determines the target cooking temperature based on the ingredient category information and ingredient weight information.

[0159] It should be noted that the third and fourth temperature thresholds are also temperature thresholds determined based on the target cooking temperature.

[0160] In this embodiment of the application, the cooking device acquires the target cooking temperature before starting operation, so that the cooking device can set the corresponding first temperature threshold and second temperature threshold based on the target cooking temperature, thereby controlling the cooking process.

[0161] In some embodiments, optionally, after controlling the operation of the heating component and the water supply component stops operating, the control method for the cooking device further includes:

[0162] If the temperature inside the cavity is greater than the fifth temperature threshold, the heating component and the water supply component are controlled to stop operating until the temperature inside the cavity is less than the fifth temperature threshold, wherein the fifth temperature threshold is greater than the second temperature threshold.

[0163] In this embodiment, the fifth temperature threshold is a high-temperature protection threshold. After cooking begins, the temperature inside the cooking cavity is continuously monitored. When the temperature inside the cavity is higher than the fifth temperature threshold, it is determined that the temperature inside the cooking cavity is too high. In order to avoid affecting the cooking effect on the food, the heating component and the water supply component are controlled to stop operating until the temperature inside the cavity is lower than the fifth temperature threshold, thus realizing the over-temperature protection function of the cooking equipment.

[0164] It should be noted that when the internal temperature is higher than the fifth temperature threshold, the cooking device records the current cooking process. After the internal temperature drops from above the fifth temperature threshold to below the fifth temperature threshold, it returns to continue executing the recorded cooking process.

[0165] For example, the fifth temperature threshold ranges from 200°C to 250°C, and the sixth temperature threshold ranges from 100°C to 120°C.

[0166] Figure 3 This is a second schematic flowchart illustrating a control method for a cooking apparatus provided in some embodiments of this application, such as... Figure 3 As shown, in some specific embodiments, the cooking equipment performs the cooking process of steaming the pastry, and the control method of the cooking equipment includes:

[0167] Step 301: Power on the cooking equipment and start operating;

[0168] Step 302: Determine whether the temperature inside the cavity is greater than the fifth temperature threshold. If the result is yes, proceed to step 303; otherwise, proceed to step 304.

[0169] Step 303: Implement over-temperature protection, control the heating components and water supply components to stop operating until the temperature is lower than the sixth temperature threshold.

[0170] Step 304: The heating component operates at the first power, and the water supply component stops operating;

[0171] Step 305: Determine whether the temperature inside the cavity is greater than the first temperature threshold. If the result is yes, proceed to step 306; otherwise, return to step 304.

[0172] Step 306: The heating component operates at the first power, and the water supply component operates according to the second water supply volume. The pressure in the cavity is raised to the first pressure threshold by the pressure regulating component.

[0173] Step 307: Determine whether the temperature inside the cavity is greater than the second temperature threshold. If the result is yes, proceed to step 308; otherwise, return to step 306.

[0174] Step 308: The heating component operates at the first power and the first duty cycle during the heating cycle, and the water supply component stops operating.

[0175] Step 309: Determine whether the temperature inside the cavity is greater than the third temperature threshold or whether the pressure inside the cavity is greater than the third pressure threshold. If the result is yes, proceed to step 310; otherwise, return to step 308.

[0176] Step 310: The heating and water supply components stop operating;

[0177] Step 311: Determine whether the temperature inside the cavity is less than the fourth temperature threshold. If the result is yes, return to step 308; otherwise, return to step 310.

[0178] Figure 4 This is illustrated in the third schematic flowchart of a control method for a cooking apparatus provided in some embodiments of this application, such as... Figure 4 As shown, in some specific embodiments, the cooking device performs a cooking process of reheating pastries, and the control method of the cooking device includes:

[0179] Step 401: Power on the cooking equipment and start operating;

[0180] Step 402: Determine whether the temperature inside the cavity is greater than the fifth temperature threshold. If the result is yes, proceed to step 403; otherwise, proceed to step 404.

[0181] Step 403: Implement over-temperature protection, control the heating components and water supply components to stop operating until the temperature is lower than the sixth temperature threshold.

[0182] Step 404: The heating component operates at the first power, the water supply component stops operating, and the pressure in the cavity is increased to the second pressure threshold by the pressure regulating component.

[0183] Step 405: Determine whether the temperature inside the cavity is greater than the first temperature threshold. If the result is yes, proceed to step 406; otherwise, return to step 404.

[0184] Step 406: The heating component operates at the first power and the water supply component operates according to the second water supply volume. The pressure in the cavity is raised to the first pressure threshold by the pressure regulating component.

[0185] Step 407: Determine whether the temperature inside the cavity is greater than the second temperature threshold. If the result is yes, proceed to step 408; otherwise, return to step 406.

[0186] Step 408: The heating component operates at the second power, and the water supply component stops operating;

[0187] In this embodiment, the second power is less than the first power.

[0188] Step 409: Determine whether the temperature inside the cavity is greater than the third temperature threshold or whether the pressure inside the cavity is greater than the third pressure threshold. If the result is yes, proceed to step 410; otherwise, return to step 408.

[0189] Step 410: The heating and water supply components stop operating;

[0190] Step 411: Determine whether the temperature inside the cavity is less than the fourth temperature threshold. If the result is yes, return to step 408; otherwise, return to step 410.

[0191] According to one embodiment of this application, Figure 5 This application shows a structural block diagram of one of the control devices of a cooking apparatus provided in some embodiments, such as... Figure 5 As shown, a control device 500 for a cooking apparatus is proposed. The cooking apparatus includes a heating element and a water supply element. The water supply element supplies water to the heating element to generate steam. The control device for the cooking apparatus includes:

[0192] The control module 502 is used to control the operation of the heating component and to control the water supply component to stop operating until the temperature inside the cooking cavity reaches the first temperature threshold. The pressure inside the cooking cavity changes with the temperature inside the cavity.

[0193] The control module 502 is used to control the heating component and the water supply component to operate synchronously, so as to transmit steam into the cooking cavity and increase the cavity pressure until the cavity temperature reaches a second temperature threshold and the cavity pressure reaches a first pressure threshold, wherein the second temperature threshold is greater than the first temperature threshold.

[0194] In this embodiment, the cooking device includes a heating component and a water supply component for supplying water to the heating component. At the start of cooking, the heating component operates independently to heat the gas inside the cooking chamber, thereby heating the food through dry, hot gas. Once the temperature inside the chamber reaches a first temperature threshold, the water supply component and the heating component operate synchronously. When dry, hot air enters the cooking chamber, the pressure inside the chamber changes as the internal air temperature rises. Because the heating element remains operational and the water pump operates at a high speed, water quickly forms a large amount of steam upon contact with the heating element, improving the efficiency of steam entering the cooking chamber and shortening the time required to generate steam. As steam enters the cooking chamber, the pressure inside gradually increases, allowing the food to be cooked in a low-pressure steam environment. This ensures sufficient moisture and pressure in the cooking environment, preventing the internal and external pressure from balancing during cooking, accelerating the secondary expansion process of the food during the first steaming, and improving the fluffy texture of the food after the first steaming.

[0195] In some embodiments, the cooking device may optionally include a pressure regulating component for adjusting the intracavitary pressure within the cooking cavity; and a control module 502 for controlling the pressure regulating component to adjust the intracavitary pressure within the cooking cavity until the intracavitary pressure reaches a second pressure threshold, wherein the second pressure threshold is less than a first pressure threshold.

[0196] The control module 502 is used to control the pressure regulating component to adjust the pressure inside the cooking cavity until the pressure inside the cavity reaches the first pressure threshold.

[0197] In this embodiment, when the heating component operates alone, the pressure inside the cooking chamber is adjusted by controlling the pressure regulating component, so that the food is heated and cooked by dry hot gas in a micro-pressure environment. This improves the cooking efficiency of the food when the heating component operates alone, and raises the pressure inside the chamber to a second pressure threshold that is smaller than the first pressure threshold. This effectively reduces the increase in pressure inside the chamber when the heating component and the water supply component operate synchronously, further improving the cooking efficiency of the cooking equipment.

[0198] In some embodiments, the control device of the cooking apparatus may optionally further include:

[0199] An adjustment module is used to reduce the heat generated by the heating element;

[0200] The control module 502 is used to control the heating component to operate according to the reduced heat output and to control the water supply component to stop operating.

[0201] The control module 502 is used to control the heating component to stop operating when the cavity temperature is greater than or equal to a third temperature threshold and the cavity pressure is greater than or equal to a third pressure threshold.

[0202] The control module 502 is used to return to the step of controlling the heating component to operate according to the reduced heat output when the cavity temperature is less than the third temperature threshold or the cavity pressure is less than the third pressure threshold; wherein the third temperature threshold is greater than the second temperature threshold and the third pressure threshold is greater than the first pressure threshold.

[0203] In this embodiment, after completing the steam input stage, the cooking device enters the dry steam cooking stage. During the dry steam cooking stage, the heat output of the heating element is reduced, and the heating element is controlled to operate at the reduced heat output. During the dry steam cooking stage, the internal temperature and pressure are continuously monitored. If the internal temperature and pressure exceed the range, the heating element is controlled to stop operating, thus avoiding prolonged cooking of the food under high temperature and high pressure during the dry steam cooking stage, further improving the cooking effect of the food.

[0204] In some embodiments, optionally, the control module 502 is configured to return to the step of controlling the heating assembly to operate according to the reduced heat output when the cavity temperature is less than or equal to a fourth temperature threshold.

[0205] The control module 502 is used to return to the step of controlling the heating component to stop operating when the temperature inside the cavity is greater than the fourth temperature threshold; wherein the fourth temperature threshold is greater than the third temperature threshold.

[0206] In this embodiment, when the temperature inside the cooking cavity is too high and both the heating component and the water supply component stop operating, the temperature inside the cavity is continuously monitored. When the temperature inside the cavity is lower than the fourth temperature threshold, the heating component continues to operate at the reduced heat output. When the temperature inside the cavity is greater than or equal to the fourth temperature threshold, the heating component remains off. This avoids excessively high temperatures inside the cooking cavity and allows for timely control of the heating component to continue operating, further improving the cooking effect of the cooking equipment on the food.

[0207] In some embodiments, optionally, the adjustment module is used to reduce the heating duty cycle of the heating component during the heating cycle to a first duty cycle; wherein the heating cycle ranges from 10 seconds to 20 seconds, and the first duty cycle ranges from 1:2 to 1:3.

[0208] In this embodiment of the application, during the process of reducing the heat output of the heating component, the cooking device can choose to reduce the heating duty cycle of the heating component, thereby quickly reducing the heat output of the heating component.

[0209] In some embodiments, optionally, an adjustment module is used to reduce the heating power of the heating component from a first power to a second power, wherein the first power is the heating power of the heating component when the water supply component stops operating.

[0210] In this embodiment of the application, during the process of reducing the heat output of the heating component, the cooking device can choose to reduce the heating power of the heating component, thereby quickly reducing the heat output of the heating component.

[0211] In some embodiments, the control device of the cooking apparatus may optionally further include:

[0212] The timing module is used to start timing the cooking equipment's running time;

[0213] The control module 502 is used to control the water supply component and the heating component to stop operating when the running time reaches the target time.

[0214] In this embodiment of the application, after the cooking equipment starts running, the running time of the cooking equipment is timed, and after the timed running time reaches the target time, it is determined that the cooking equipment has completed the cooking process of the ingredients, and the heating component and water supply component in the cooking equipment are controlled to stop running, so as to realize the automatic control of the cooking equipment.

[0215] In some embodiments, the control device of the cooking apparatus may optionally further include:

[0216] The acquisition module is used to obtain the target cooking temperature;

[0217] The determination module is used to determine a first temperature threshold and a second temperature threshold based on the target cooking temperature.

[0218] In this embodiment, the target cooking temperature is the target temperature for the cooking equipment to cook the ingredients, and this target cooking temperature is matched with the type of ingredients being cooked.

[0219] In this embodiment of the application, the cooking device acquires the target cooking temperature before starting operation, so that the cooking device can set the corresponding first temperature threshold and second temperature threshold based on the target cooking temperature, thereby controlling the cooking process.

[0220] In some embodiments, optionally, the control module 502 is configured to control the heating component and the water supply component to stop operating when the cavity temperature is greater than a fifth temperature threshold until the cavity temperature is less than the fifth temperature threshold, wherein the fifth temperature threshold is greater than a second temperature threshold.

[0221] In this embodiment, the fifth temperature threshold is a high-temperature protection threshold. After cooking begins, the temperature inside the cooking cavity is continuously monitored. When the temperature inside the cavity is higher than the fifth temperature threshold, it is determined that the temperature inside the cooking cavity is too high. In order to avoid affecting the cooking effect on the food, the heating component and the water supply component are controlled to stop operating until the temperature inside the cavity is lower than the fifth temperature threshold, thus realizing the over-temperature protection function of the cooking equipment.

[0222] According to one embodiment of this application, Figure 6 This is a second structural block diagram of the control device of a cooking apparatus provided in some embodiments of this application, such as... Figure 6 As shown, the control device 600 of the cooking equipment includes a processor 602 and a memory 604. The memory 604 stores a program or instructions, which, when executed by the processor 602, implement the steps of the control method of the cooking equipment as described in any of the above embodiments. Therefore, the control device 600 of the cooking equipment possesses all the beneficial effects of the control method of the cooking equipment in any of the above embodiments, and will not be elaborated further here.

[0223] According to one embodiment of this application, optionally, a readable storage medium is provided that stores a program or instructions thereon, which, when executed by a processor, implement the steps of the control method for the cooking device as described in any of the above embodiments, and thus have all the beneficial technical effects of the control method for the cooking device in any of the above embodiments.

[0224] Among them, readable storage media include read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0225] A computer-readable storage medium can be a tangible device that holds and stores instructions for use by an instruction execution device. A computer-readable storage medium can be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: portable computer floppy disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable and programmable read-only memory (EPROM or flash memory), static random access memory (SRAM), portable optical disc read-only memory (CD-ROM), digital universal disk (DVD), memory cards, floppy disks, encoding mechanical devices (e.g., punched cards or grooves with raised structures for recording instructions), and any suitable combination of the foregoing. The computer-readable storage medium used herein should not be construed as the transmission of signals themselves, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through waveguides or other transmission media, or electrical signals transmitted through wires.

[0226] Figure 7 Structural block diagrams of cooking apparatus provided in some embodiments of this application are shown, such as... Figure 7 As shown, in one embodiment of this application, optionally, a cooking device 700 is provided, including: a control device 500 of the cooking device as in any of the above embodiments, and / or a readable storage medium 702 as in any of the above embodiments, thus having all the beneficial technical effects of the control device 500 of the cooking device as in any of the above embodiments, and / or the readable storage medium 702 as in any of the above embodiments, which will not be elaborated further here.

[0227] like Figure 2As shown, in some embodiments, optionally, the cooking device 200 includes: a heating base 202, on which a steamer 204 is disposed, and a cooking cavity 206 is disposed inside the steamer 204; a heating component 208 disposed on the heating base 202 for heating the cooking cavity 206; a water supply component 210 disposed inside the heating base 202 for supplying water to the heating component 208 to generate steam, wherein the steamer 204 can enter the cooking cavity 206 through the heating base 202; and a cover 214 fastened to the steamer 204, on which a pressure regulating component 216 is disposed, the pressure regulating component 216 being used to adjust the pressure inside the cooking cavity 206.

[0228] In this embodiment, the steamer 204 is connected to the heating base 202, and the steam generated by the water supply component 210 and the heating component 208 can enter the cooking cavity 206 inside the steamer 204 through the heating base 202.

[0229] For example, the steamer 204 is detachably connected to the heating base 202, and the number of steamers 204 is at least two.

[0230] In this embodiment, the pressure regulating component 216 is disposed on the cover 214. The pressure regulating component 216 can be a solenoid valve, or a gravity valve, pressure valve, etc.

[0231] In some embodiments, the cooking device 200 may optionally include: a first temperature sensor 218 disposed on the heating base 202 for collecting a first temperature value, the first temperature value being used to determine the internal temperature of the cooking cavity 206; and a second temperature sensor 220 disposed on the cover 214 for collecting a second temperature value, wherein the second temperature value is used to determine the internal pressure value of the cooking cavity 206.

[0232] In this embodiment, a first temperature sensor 218 disposed on the heating base 202 is used to collect a first temperature value of the cavity temperature, and a second temperature sensor 220 disposed on the cover 214 is used to collect a second temperature value at the cover 214, and the cavity pressure in the cooking cavity 206 is determined based on the second temperature value and the mapping relationship pre-existing in the cooking device 200.

[0233] In some embodiments, the cooking device 200 may optionally include a pressure sensor 222 disposed on the cover 214, which can collect the pressure inside the cooking cavity 206.

[0234] In some embodiments, the cooking device 200 may optionally include an image acquisition device 212, which is provided with a steamer 204 for acquiring image information within the cooking cavity 206.

[0235] Figure 8 Circuit diagrams of the control circuits for water supply components provided in some embodiments of this application are shown, such as... Figure 8 As shown, the cooking device also includes a control circuit 800 for a water supply component. The control circuit 800 includes a first terminal CN, a first switch Q1, a first resistor R1, a second resistor R2, and a diode D. The first terminal CN is connected to the signal receiving terminal of the water supply component. The first end of the first terminal CN is connected to the anode of the diode D, the second end of the first terminal CN is connected to the cathode of the diode D, and the second end of the first terminal CN is connected to a power supply. The first end of the first switch Q1 is connected to the ground terminal GND, the second end of the first switch Q1 is connected to the first end of the first terminal CN, the first end of the first resistor R1 is used to receive a first control signal, the second end of the first resistor R1 is connected to the first end of the second resistor R2, and the second end of the second resistor R2 is connected to the first end of the first switch Q1.

[0236] In this embodiment, the first switch Q1 controls the switching of the water supply component. The first resistor R1 is a current-limiting resistor between the signal output port of the microcontroller and the first switch Q1. The second resistor R2 is a pull-down resistor to stabilize the voltage within the target range. When the signal received by the first resistor R1 is a first-level signal, the first switch Q1 is turned on, and the water supply component starts working. When the signal received by the first resistor R1 is a second-level signal, the first switch Q1 is turned off, and the water supply component stops working.

[0237] For example, the first switching element Q1 can be selected as a MOS (Metal-Oxide-Semiconductor) transistor, or it can be selected as a high-power transistor. The power supply can be a +12V power supply. The water supply component can be a water pump.

[0238] Figure 9 Circuit diagrams of the power regulation circuits of the heating components provided in some embodiments of this application are shown, such as... Figure 9 As shown, the cooking device also includes a power adjustment circuit 900 for the heating component. The power adjustment circuit 900 for the heating component includes: a second terminal ACL, a third terminal HEAT, a second switch Q2, a third switch Q3, a third resistor R3, a fourth resistor R4, a fifth resistor R5, a sixth resistor R6, and a capacitor C.

[0239] The system includes the following components: Terminal ACL (second terminal) is used to connect the power supply line; Terminal HEAT (third terminal) is used to connect the power supply to the heating element; Second switch Q2 is connected between Terminal ACL and Terminal HEAT; First terminal of third resistor R3 is connected between Second switch Q2 and Terminal ACL; Second terminal of third resistor R3 is connected to the control terminal of Second switch Q2; First terminal of capacitor C is connected to the first terminal of Third resistor R3; Second terminal of capacitor C is connected to the second terminal of Third resistor R3. At least two fourth resistors R4 are connected in parallel between the control terminal of Second switch Q2 and the first terminal of Third switch Q3; Second terminal of Third switch Q3 is connected to ground (GND). The control terminal of Third switch Q3 is connected to the first terminal of Fifth resistor R5; Second terminal of Fifth resistor R5 is used to receive the second control signal; First terminal of Sixth resistor R6 is connected to the control terminal of Third switch Q3; Second terminal of Sixth resistor R6 is connected to the second terminal of Third switch Q3.

[0240] In this embodiment, the second terminal ACL is connected to the live wire of the power supply line to which the heating component is connected, the third terminal HEAT is connected to the heating component, and the other end of the heating component is connected to the neutral wire of the power supply line. The second switch Q2 is used to control the heating component to turn on or off. The third resistor R3 and capacitor C are used for filtering to suppress interference. At least two fourth resistors R4 are current-limiting resistors driven by the control terminal of the second switch Q2. The resistance values ​​and power parameters of the at least two fourth resistors R4 are designed according to the drive current of the control terminal of the second switch Q2. The sixth resistor R6 is a pull-down resistor for the third switch Q3, and the fifth resistor R5 is a current-limiting resistor for the control terminal of the third switch Q3. The third switch Q3 is turned on or off through a second control signal output from the microcontroller's signal port. The second control signal can be a PWM (Pulse Width Modulation) signal, and different PWM signals can adjust the power of the heating component.

[0241] For example, the second switch Q2 can be selected from any one of a thyristor, a high-power MOSFET, and a relay. The third switch Q3 can be selected from a MOSFET, or it can also be selected from a high-power transistor.

[0242] It should be clarified that in the claims, description, and accompanying drawings of this application, the term "multiple" refers to two or more objects. Unless otherwise explicitly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description process, not to indicate or imply that the device or element referred to must have the described specific orientation, or be constructed and operated in a specific orientation. Therefore, these descriptions should not be construed as limitations on this application. The terms "connection," "installation," "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection between multiple objects, a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects or an indirect connection between multiple objects through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in this application can be understood based on the specific circumstances of the above data.

[0243] In the claims, description, and accompanying drawings of this application, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of this application. In the claims, description, and accompanying drawings of this application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0244] The above are merely preferred embodiments of this application and are not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking device includes a heating element and a water supply element, wherein the water supply element supplies water to the heating element to generate steam, and the control method of the cooking device includes: The heating component is controlled to operate, and the water supply component is controlled to stop operating, until the temperature inside the cooking cavity reaches a first temperature threshold. The pressure inside the cooking cavity changes with the temperature inside the cavity. The heating component and the water supply component are controlled to operate synchronously to transmit steam into the cooking cavity and increase the pressure inside the cavity until the temperature inside the cavity reaches a second temperature threshold and the pressure inside the cavity reaches a first pressure threshold, wherein the second temperature threshold is greater than the first temperature threshold.

2. The control method for the cooking equipment according to claim 1, characterized in that, The cooking device also includes a pressure regulating component for adjusting the pressure inside the cooking chamber; The control method for the cooking equipment during the process of controlling the operation of the heating component and controlling the shutdown of the water supply component further includes: The pressure regulating component is controlled to adjust the pressure inside the cooking cavity until the pressure inside the cavity reaches a second pressure threshold, wherein the second pressure threshold is less than the first pressure threshold; During the process of controlling the heating component and the water supply component to operate synchronously, the control method of the cooking equipment further includes: The pressure regulating component is controlled to adjust the pressure inside the cooking cavity until the pressure inside the cavity reaches the first pressure threshold.

3. The control method for the cooking equipment according to claim 1, characterized in that, The method for controlling the heating component and the water supply component to operate synchronously to transmit steam into the cooking cavity and increase the pressure inside the cavity until the temperature inside the cavity reaches a second temperature threshold and the pressure inside the cavity reaches a first pressure threshold, further includes: Reduce the heat generated by the heating component; The heating component is controlled to operate at the reduced heat output, and the water supply component is controlled to stop operating. If the temperature inside the cavity is greater than or equal to a third temperature threshold and the pressure inside the cavity is greater than or equal to a third pressure threshold, the heating component is controlled to stop operating. If the temperature inside the cavity is less than the third temperature threshold, or the pressure inside the cavity is less than the third pressure threshold, the process returns to the step of controlling the heating component to operate at the reduced heat output. Wherein, the third temperature threshold is greater than the second temperature threshold, and the third pressure threshold is greater than the first pressure threshold.

4. The control method for the cooking equipment according to claim 3, characterized in that, After controlling the heating component to stop operating when the cavity temperature is greater than or equal to a third temperature threshold and the cavity pressure is greater than or equal to a third pressure threshold, the control method of the cooking device further includes: If the temperature inside the cavity is less than or equal to the fourth temperature threshold, return to the step of controlling the heating component to operate according to the reduced heat output; If the temperature inside the cavity exceeds the fourth temperature threshold, the process returns to controlling the heating assembly to stop operating. The fourth temperature threshold is greater than the third temperature threshold.

5. The control method for the cooking equipment according to claim 3, characterized in that, The reduction of heat generation of the heating component includes: The heating duty cycle of the heating component is reduced to a first duty cycle during the heating cycle; The heating cycle ranges from 10 to 20 seconds, and the first duty cycle ranges from 1:2 to 1:

3.

6. The control method for the cooking equipment according to claim 3, characterized in that, The reduction of heat generation of the heating component includes: The heating power of the heating component is reduced from a first power to a second power, wherein the first power is the heating power of the heating component when the water supply component stops operating.

7. The control method for the cooking apparatus according to any one of claims 1 to 6, characterized in that, After controlling the operation of the heating component and the water supply component to stop operating, the control method for the cooking equipment further includes: Start timing the running time of the cooking equipment; When the running time reaches the target duration, the water supply component and the heating component are controlled to stop operating.

8. The control method for the cooking apparatus according to any one of claims 1 to 6, characterized in that, Before controlling the operation of the heating component and stopping the operation of the water supply component, the control method of the cooking equipment further includes: Obtain the target cooking temperature; The first temperature threshold and the second temperature threshold are determined based on the target cooking temperature.

9. The control method for the cooking apparatus according to any one of claims 1 to 6, characterized in that, After controlling the operation of the heating component and the water supply component to stop operating, the control method for the cooking equipment further includes: If the temperature inside the cavity is greater than the fifth temperature threshold, the heating component and the water supply component are controlled to stop operating until the temperature inside the cavity is less than the fifth temperature threshold, wherein the fifth temperature threshold is greater than the second temperature threshold.

10. A control device for a cooking apparatus, characterized in that, The cooking equipment includes a heating element and a water supply element, the water supply element being used to supply water to the heating element to generate steam, and the control device of the cooking equipment including: The control module is used to control the operation of the heating component and to control the water supply component to stop operating until the temperature inside the cooking cavity reaches a first temperature threshold. The pressure inside the cooking cavity changes with the temperature inside the cavity. The control module is used to control the heating component and the water supply component to operate synchronously, so as to transmit steam into the cooking cavity and increase the pressure inside the cavity until the temperature inside the cavity reaches a second temperature threshold and the pressure inside the cavity reaches a first pressure threshold, wherein the second temperature threshold is greater than the first temperature threshold.

11. A control device for a cooking apparatus, characterized in that, include: processor; A memory storing programs or instructions, wherein the processor, when executing the programs or instructions in the memory, implements the steps of the control method for the cooking apparatus as described in any one of claims 1 to 9.

12. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the control method for the cooking apparatus as described in any one of claims 1 to 9.

13. A cooking appliance, characterized in that, include: Control device for the cooking equipment as described in claim 10 or 11; and / or The readable storage medium as described in claim 12.

14. The cooking apparatus according to claim 13, characterized in that, Also includes: A heating base, on which a steamer is provided, and a cooking cavity is provided inside the steamer; A heating element, disposed on the heating base, is used to heat the cooking cavity; A water supply component, disposed within the heating base, is used to supply water to the heating component to generate steam, wherein the steamer can enter the cooking cavity through the heating base; The lid is snapped onto the steamer, and a pressure regulating component is provided on the lid for adjusting the pressure inside the cooking cavity.

15. The cooking apparatus according to claim 14, characterized in that, The cooking equipment also includes: A first temperature sensor is disposed on the heating base for collecting a first temperature value, which is used to determine the internal temperature of the cooking cavity. A second temperature sensor is disposed on the cover and is used to collect a second temperature value, wherein the second temperature value is used to determine the intracavitary pressure in the cooking cavity.

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