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 heating assembly is used for heating a cooking cavity of the cooking equipment. The cooking equipment control method comprises the following steps: controlling the heating assembly to operate, and controlling the water supply assembly to stop operating; controlling the heating assembly and the water supply assembly to synchronously operate, and transmitting steam into the cooking cavity; in the case that the temperature in the cooking cavity is greater than a first fermentation temperature, controlling the heating assembly and the water supply assembly to stop operating; and in the case that the temperature in the cooking cavity is less than a second fermentation temperature, returning to the steps of controlling the heating assembly to operate and controlling the water supply assembly to stop operating. In the application, the cooking equipment alternately performs fermentation heating and steam water replenishment on the fermented dough, so that the dough has sufficient moisture and temperature in the fermentation process, and the fermentation effect on the food material is improved.

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] Currently, making fermented dough foods such as steamed buns and bread at home relies on manual fermentation. Judging whether the fermentation time is sufficient by human intervention can lead to misjudgments about the degree of fermentation.

[0003] Among related technologies, there are solutions for controlling fermentation through cooking equipment, but these can only control the fermentation time and temperature, and there is a problem that fermentation humidity is difficult to control, resulting in poor fermentation effect. Summary of the Invention

[0004] This application aims to solve the technical problem of poor fermentation effect when fermenting and cooking with cooking equipment in the prior art 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 the 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 heating component is used to heat the cooking cavity of the cooking device. The control method for the cooking device includes: controlling the operation of the heating component and controlling the water supply component to stop operating, so as to ferment and heat the food in the cooking cavity; controlling the heating component and the water supply component to operate synchronously, transmitting steam into the cooking cavity to replenish the water in the cooking cavity; controlling the heating component and the water supply component to stop operating when the temperature in the cooking cavity is higher than a first fermentation temperature; and returning to the steps of controlling the heating component to operate and controlling the water supply component to stop operating when the temperature in the cooking cavity is lower than a second fermentation temperature, wherein the second fermentation temperature is higher than the first fermentation temperature.

[0011] In this technical solution, the cooking equipment 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, and the steam entering the cooking chamber can heat the food inside the cooking chamber.

[0012] 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.

[0013] In this technical solution, during the initial fermentation stage of the dough, the heating component is controlled to operate independently to heat the cooking cavity for fermentation, so that the dough is in a suitable fermentation environment within a suitable temperature range.

[0014] Specifically, the heating element operates at a lower setting to avoid a significant temperature rise, ensuring the accuracy of the fermentation temperature and improving the fermentation effect of the dough inside the cooking cavity.

[0015] In this technical solution, after the heating component completes the fermentation heating of the dough in the cooking cavity, the heating component and the water supply component are controlled to operate synchronously, entering the steam replenishment stage. At this time, when the heating component is running, the water supply component is controlled to operate synchronously, and the water supply component supplies water to the heating component, so that the heating component heats the water. The generated steam is transferred to the cooking cavity, that is, the steam entering the cooking cavity replenishes the dough, avoiding problems such as the dough surface hardening and the taste turning sour during the fermentation process.

[0016] In this technical solution, during the fermentation of the dough, the cooking equipment continuously monitors the temperature inside the cooking chamber. When the temperature inside the cooking chamber is higher than the first fermentation temperature, it is determined that the temperature inside the cooking chamber is too high. If the dough is in an environment with an excessively high temperature for a long time, it will affect the final fermentation effect. Therefore, it is necessary to stop outputting heat into the cooking chamber.

[0017] Specifically, when the temperature inside the cooking chamber is detected to be higher than the first fermentation temperature, the heating component is controlled to stop operating, and the water supply component is simultaneously controlled to stop supplying water to the heating component. At this time, the heating component no longer provides heat to the cooking chamber, and the water stops being delivered to the heating component, thus stopping the supply of steam to the cooking chamber.

[0018] In this technical solution, when both the heating component and the water supply component stop operating, the temperature inside the cooking chamber continues to drop. When the temperature inside the cooking chamber drops below the second fermentation temperature, it is determined that the temperature inside the cooking chamber is already low. At this point, it is necessary to replenish the heat to the cooking chamber, so the cooking equipment is controlled to return to the fermentation heating stage performed only by the operation of the heating component, thereby replenishing the heat inside the cooking chamber.

[0019] It should be noted that after returning to the fermentation heating stage where the heating component is used for individual heating, the process of synchronous operation of the heating component and the water supply component continues, and the temperature inside the cooking chamber is continuously monitored. When the temperature is detected to rise above the first fermentation temperature again, heating is stopped again until the temperature inside the cooking chamber drops below the second fermentation temperature. The above steps are repeated until fermentation is complete.

[0020] In this technical solution, the second fermentation temperature is higher than the first fermentation temperature. Specifically, after detecting that the temperature inside the cooking chamber is higher than the first fermentation temperature, the heating and water supply components are stopped. If the temperature inside the cooking chamber does not rise to the second fermentation temperature, the process immediately returns to the individual heating process. If the temperature continues to rise above the second fermentation temperature, the heating and water supply components remain stopped. This ensures that the cooking equipment cycles through the dough and reverse fermentation processes in a manner of individual heating component operation – simultaneous operation of the heating and water supply components – individual heating component operation, and promptly stops heating the cooking chamber when the temperature exceeds the first fermentation temperature.

[0021] Specifically, both the first fermentation temperature and the second fermentation temperature are temperature thresholds determined based on the user's preset target fermentation temperature.

[0022] In this technical solution, the cooking equipment is equipped with a heating component and a water supply component that supplies water to the heating component. At the beginning of fermentation, the heating component is controlled to operate independently to heat the gas in the cooking chamber, thereby fermenting and heating the ingredients through dry hot gas. Then, the water supply component and the heating component are controlled to operate synchronously. Since the electric heating tube is kept running, the water pump is controlled to operate. After the water comes into contact with the electric heating tube, it quickly forms steam, which enters the cooking chamber to replenish the water in the fermenting dough. The cooking equipment alternately performs fermentation heating and steam replenishment on the fermenting dough, ensuring that the dough has sufficient moisture and temperature during fermentation. The temperature in the cooking chamber is continuously monitored during fermentation heating and steam replenishment. When the temperature in the cooking chamber is too high, the heating component and the water supply component are stopped in time to avoid poor fermentation effect caused by excessively high fermentation temperature, thereby further improving the fermentation effect of the cooking equipment on the ingredients.

[0023] In some technical solutions, optionally, controlling the operation of the heating component and controlling the water supply component to stop operating includes: controlling the water supply component to stop operating and controlling the heating component to run for a second preset time interval at a first preset time interval until the target condition is met; wherein the target condition includes at least one of the following: the running time of the heating component reaches a third preset time interval, and the temperature inside the cooking cavity is greater than a third fermentation temperature.

[0024] In this technical solution, to avoid overheating the dough and causing the fermentation temperature to be too high when the heating component is heating alone, the heating component is controlled to heat the cooking cavity intermittently according to the heating cycle until the target conditions are met.

[0025] Specifically, a heating cycle includes a first preset duration and a second preset duration. The first preset duration is the duration during which the heating element stops operating, and the second preset duration is the duration during which the heating element operates. The heating cycle ranges from 10 to 20 seconds, the first preset duration ranges from 5 to 12 seconds, and the second preset duration ranges from 5 to 15 seconds.

[0026] In this technical solution, the target condition is used to determine whether the fermenting dough needs to be replenished with water. Specifically, when the temperature inside the cooking chamber is detected to have risen above the third fermentation temperature, it is determined that the fermenting dough needs to be replenished with steam. When the duration of independent operation of the heating component reaches a second preset duration, it is determined that the fermenting dough needs to be replenished with steam.

[0027] Understandably, if one of the target conditions is met, it can be determined that the fermented dough needs to be replenished with water, and then the steam replenishment stage is entered, that is, the heating component and the water supply component are controlled to operate synchronously.

[0028] In the technical solution of this application, by controlling the heating components to heat the cooking cavity intermittently, it is possible to effectively avoid overheating the fermented dough during the fermentation heating stage. Furthermore, by monitoring the temperature inside the cooking cavity and the duration of individual operation of the heating components, it is determined whether to enter the steam replenishment stage, which further effectively avoids the problem of overheating the dough during the fermentation heating stage.

[0029] In some technical solutions, optionally, when the water supply component stops operating, the heating component operates at a first power; when the heating component and the water supply component operate synchronously, the heating component operates at a second power; wherein the first power is less than the second power.

[0030] In this technical solution, during the stage where the heating component operates alone, i.e., the fermentation heating stage, the heating component operates at a lower first power, and during the stage where the heating component and the water supply component operate synchronously, i.e., the steam water replenishment stage, the heating component operates at a higher second power.

[0031] Specifically, during the fermentation heating stage, the heating element heats the fermenting dough independently. If high power is used for this stage, the dough's fermentation temperature may become too high, affecting the final fermentation result. However, during the steam replenishment stage, the heating element needs to heat and evaporate the water supplied by the water supply element to form steam. If the heating power is low at this stage, the steam generation efficiency will be low, affecting the replenishment of water to the fermenting dough. Furthermore, water absorbs heat during evaporation, preventing the temperature inside the cooking cavity from rising too quickly.

[0032] In the technical solution of this application, the heating component is controlled to operate at a lower first power during the fermentation heating stage, which effectively avoids the fermentation failure caused by excessively high temperature in the cooking cavity. Furthermore, the heating component is controlled to operate at a higher second power during the steam replenishment stage, which can improve the steam generation efficiency and effectively improve the water replenishment effect on the fermented dough during the steam replenishment stage.

[0033] In some technical solutions, optionally, the heating component and the water supply component are controlled to operate synchronously to transmit steam into the cooking cavity, including: while controlling the operation of the heating component, controlling the water supply component to supply water to the heating component according to a preset water supply volume; wherein the preset water supply volume ranges from 10 ml / min to 20 ml / min.

[0034] In this technical solution, when the heating component and the water supply component are operating synchronously, the heating component is controlled to operate continuously. While the heating component is operating continuously, the water supply component is controlled to supply water to the heating component at a preset water supply volume. By constraining the range of the preset water supply volume, the amount of steam entering the cooking cavity per unit time during the steam replenishment stage can be controlled.

[0035] Specifically, the preset water supply range is greater than or equal to 10 ml / min and less than or equal to 20 ml / min. When the water supply is less than 10 ml / min, there is less steam in the cooking cavity, which can easily lead to excessively rapid temperature rise in the cooking cavity. When the water supply is greater than 20 ml / min, there is too much steam in the cooking cavity, which can easily lead to excessive fermentation humidity.

[0036] In the technical solution of this application, during the process of controlling the heating component and the water supply component to supply steam into the cooking cavity, the heating component is continuously operated and water is supplied to the heating component according to the preset water supply amount, which enables the fermented dough to ferment within a suitable humidity range, thereby further improving the fermentation effect.

[0037] In some technical solutions, optionally, after controlling the operation of the heating component and stopping the operation of the water supply component, the control method of the cooking equipment may also include: starting the timer for the fermentation time of the cooking equipment; and stopping the operation of the water supply component and the heating component when the fermentation time reaches the target time.

[0038] In this technical solution, after the cooking equipment starts running, the fermentation time of the cooking equipment is timed. When the fermentation 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.

[0039] In the technical solution of this application, after the cooking equipment starts running, the fermentation time of the cooking equipment is timed, and after the timed fermentation 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.

[0040] 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 may further include: obtaining the target fermentation temperature; and determining the first fermentation temperature and the second fermentation temperature based on the target fermentation temperature.

[0041] In this technical solution, the target fermentation temperature is the target temperature for the cooking equipment to cook the ingredients, and this target fermentation temperature is matched with the type of ingredients being cooked.

[0042] It should be noted that the third and fourth temperature thresholds are also temperature thresholds determined based on the target fermentation temperature.

[0043] In the technical solution of this application, the cooking equipment obtains the target fermentation temperature before starting operation, so that the cooking equipment can set the corresponding first fermentation temperature and second fermentation temperature based on the target fermentation temperature, thereby controlling the cooking process.

[0044] In some technical solutions, optionally, after controlling the operation of the heating component and the water supply component to stop operating, the control method of the cooking equipment further includes: when the temperature inside the cooking cavity is greater than a first preset temperature, controlling the cooking equipment to stop operating until the temperature inside the cooking cavity is less than a second preset temperature; wherein, the first preset temperature is greater than the second preset temperature, the value of the first preset temperature is in the range of 50℃ to 65℃, and the value of the second preset temperature is in the range of 25℃ to 35℃.

[0045] In this technical solution, the first preset temperature is a high temperature protection threshold. After fermentation begins, the temperature inside the cooking chamber is continuously monitored. When the temperature inside the cooking chamber is higher than the first preset temperature, it is determined that the temperature inside the cooking chamber is too high. In order to avoid affecting the fermentation effect on the dough, the heating component and the water supply component are controlled to stop operating until the temperature inside the cooking chamber is lower than the second preset temperature, thus realizing the over-temperature protection function of the cooking equipment.

[0046] It should be noted that when the temperature inside the cooking chamber is higher than the first preset temperature, the cooking device records the current fermentation process. After the temperature inside the cooking chamber drops from above the first preset temperature to below the second preset temperature, it returns to continuing the recorded cooking process.

[0047] In the technical solution of this application, if the dough is above the first preset temperature for a long time during the fermentation process, it will cause the dough to expand excessively in a short period of time, affecting the taste and shape of the final cooked food, and easily causing the dough surface to form a hard crust and the taste to be sour. Therefore, when the temperature inside the cooking cavity is detected to be higher than the first preset temperature, the heating component and the water supply component are controlled to stop operating in time, thus achieving a high temperature protection effect for the fermentation process.

[0048] 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 heating element heats the cooking chamber of the cooking apparatus. The control device for the cooking apparatus includes:

[0049] The control module is used to control the operation of the heating components and to stop the operation of the water supply components in order to ferment and heat the food in the cooking cavity.

[0050] The control module is also used to control the heating and water supply components to operate synchronously and to transmit steam into the cooking cavity to replenish the food inside the cooking cavity with water.

[0051] The control module is also used to control the heating components and water supply components to stop operating when the temperature inside the cooking chamber is higher than the first fermentation temperature;

[0052] The execution module is used to return to the steps of controlling the operation of the heating component and controlling the water supply component to stop operating when the temperature inside the cooking chamber is lower than the second fermentation temperature.

[0053] In this technical solution, the cooking equipment is equipped with a heating component and a water supply component that supplies water to the heating component. At the beginning of fermentation, the heating component is controlled to operate independently to heat the gas in the cooking chamber, thereby fermenting and heating the ingredients through dry hot gas. Then, the water supply component and the heating component are controlled to operate synchronously. Since the electric heating tube is kept running, the water pump is controlled to operate. After the water comes into contact with the electric heating tube, it quickly forms steam, which enters the cooking chamber to replenish the water in the fermenting dough. The cooking equipment alternately performs fermentation heating and steam replenishment on the fermenting dough, ensuring that the dough has sufficient moisture and temperature during fermentation. The temperature in the cooking chamber is continuously monitored during fermentation heating and steam replenishment. When the temperature in the cooking chamber is too high, the heating component and the water supply component are stopped in time to avoid poor fermentation effect caused by excessively high fermentation temperature, thereby further improving the fermentation effect of the cooking equipment on the ingredients.

[0054] 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.

[0055] 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.

[0056] 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.

[0057] In some technical solutions, optionally, the cooking device includes: a heating base, on which a steamer is provided, and a cooking cavity is provided inside the steamer; 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 can enter the cooking cavity through the heating base; and a lid, fastened onto the steamer.

[0058] In the technical solution of this application, 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.

[0059] 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

[0060] 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:

[0061] Figure 1 This illustration shows one of the flowcharts of a control method for a cooking device provided in some embodiments of this application;

[0062] Figure 2 The present application provides schematic diagrams of the structure of cooking equipment provided in some embodiments;

[0063] Figure 3 This is a second schematic flowchart illustrating a method for controlling a cooking device according to some embodiments of this application;

[0064] Figure 4 This application provides a structural block diagram of a control device for a cooking apparatus, as shown in some embodiments.

[0065] Figure 5 The second structural block diagram of a control device for a cooking apparatus is shown in some embodiments of this application.

[0066] Figure 6 Structural block diagrams of cooking apparatus provided in some embodiments of this application are shown;

[0067] Figure 7 Circuit diagrams of the control circuits for water supply components provided in some embodiments of this application are shown;

[0068] Figure 8 A circuit diagram of the power adjustment circuit of the heating assembly provided in some embodiments of this application is shown.

[0069] The attached figures are labeled as follows:

[0070] 200 Cooking equipment, 202 Heating base, 204 Steamer, 206 Cooking cavity, 208 Heating assembly, 210 Water supply assembly, 212 Image acquisition device, 214 Temperature sensor, 216 Cover, 700 Control circuit for water supply assembly, 800 Power adjustment 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

[0071] 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.

[0072] 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.

[0073] The following reference Figures 1 to 8 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.

[0074] According to one embodiment of this application, Figure 1 This illustration shows one of the flowcharts of a control method for a cooking apparatus provided in some embodiments of this application, such as... Figure 1 As shown, a control method for a cooking device is proposed. The cooking device includes a heating component and a water supply component. The water supply component supplies water to the heating component to generate steam. The heating component heats the cooking chamber of the cooking device. The control method for the cooking device includes:

[0075] Step 102: Control the operation of the heating component and control the water supply component to stop operating, so as to ferment and heat the food in the cooking cavity;

[0076] 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, and the steam entering the cooking chamber can heat the food ingredients inside the cooking chamber.

[0077] 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.

[0078] For example, the cooking device is an electric steamer, which includes a heating base, a steaming tray and a lid. The heating component can be an electric heating tube, and the water supply component can be a water pump. The water pump can supply 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.

[0079] In this embodiment, during the initial fermentation stage of the dough, the heating component is controlled to operate independently to heat the cooking cavity for fermentation, so that the dough is in a suitable fermentation environment within a suitable temperature range.

[0080] Specifically, the heating element operates at a lower setting to avoid a significant temperature rise, ensuring the accuracy of the fermentation temperature and improving the fermentation effect of the dough inside the cooking cavity.

[0081] For example, the heating element includes six heating levels and four power levels: level 1 is 1500W, level 2 is 1300W, level 3 is 1100W, level 4 is 800W, level 5 is 500W, and level 6 is 300W. Specifically, for example, during the fermentation heating stage, the heating element is controlled to operate at level 6 (300W) to allow the temperature inside the cooking cavity to rise slowly and be maintained within a relatively low temperature range.

[0082] Step 104: Control the heating component and water supply component to operate synchronously, and transmit steam into the cooking cavity to replenish the water in the food inside the cooking cavity;

[0083] In this embodiment, after the heating component completes the fermentation heating of the dough in the cooking chamber, the heating component and the water supply component are controlled to operate synchronously, entering the steam replenishment stage. At this time, when the heating component is running, the water supply component is controlled to operate synchronously, and the water supply component supplies water to the heating component, so that the heating component heats the water. The generated steam is transferred to the cooking chamber, that is, the steam entering the cooking chamber replenishes the dough, avoiding problems such as the dough surface hardening and the taste turning sour during the fermentation process.

[0084] Step 106: When the temperature inside the cooking chamber is higher than the first fermentation temperature, control the heating components and water supply components to stop operating;

[0085] In this embodiment, during the fermentation of the dough, the cooking equipment continuously monitors the temperature inside the cooking chamber. When the temperature inside the cooking chamber is higher than the first fermentation temperature, it is determined that the temperature inside the cooking chamber is too high. If the dough is in an environment with an excessively high temperature for a long time, it will affect the final fermentation effect. Therefore, it is necessary to stop outputting heat into the cooking chamber.

[0086] Specifically, when the temperature inside the cooking chamber is detected to be higher than the first fermentation temperature, the heating component is controlled to stop operating, and the water supply component is simultaneously controlled to stop supplying water to the heating component. At this time, the heating component no longer provides heat to the cooking chamber, and the water stops being delivered to the heating component, thus stopping the supply of steam to the cooking chamber.

[0087] Step 108: If the temperature inside the cooking chamber is lower than the second fermentation temperature, return to the steps of controlling the heating component to operate and controlling the water supply component to stop operating, wherein the second fermentation temperature is higher than the first fermentation temperature.

[0088] In this embodiment, when both the heating component and the water supply component stop operating, the temperature inside the cooking chamber continues to drop. When the temperature inside the cooking chamber drops below the second fermentation temperature, it is determined that the temperature inside the cooking chamber is already low. At this point, it is necessary to replenish the heat to the cooking chamber, so the cooking device is controlled to return to the fermentation heating stage performed only by the operation of the heating component, thereby replenishing the heat inside the cooking chamber.

[0089] It should be noted that after returning to the fermentation heating stage where the heating component is used for individual heating, the process of synchronous operation of the heating component and the water supply component continues, and the temperature inside the cooking chamber is continuously monitored. When the temperature is detected to rise above the first fermentation temperature again, heating is stopped again until the temperature inside the cooking chamber drops below the second fermentation temperature. The above steps are repeated until fermentation is complete.

[0090] In this embodiment, the second fermentation temperature is higher than the first fermentation temperature. That is, after detecting that the temperature inside the cooking chamber is higher than the first fermentation temperature, and controlling the heating and water supply components to stop operating, if the temperature inside the cooking chamber does not rise to the second fermentation temperature, the process immediately returns to the process of heating the chamber independently. If the temperature continues to rise above the second fermentation temperature, the heating and water supply components remain stopped. This ensures that the cooking equipment cycles through the following pattern when fermenting the dough and performing reverse fermentation: heating component operating independently - simultaneous operation of heating and water supply components - heating component operating independently. Furthermore, when the chamber temperature exceeds the first fermentation temperature, heating the cooking chamber is promptly stopped.

[0091] Specifically, both the first fermentation temperature and the second fermentation temperature are temperature thresholds determined based on the user's preset target fermentation temperature.

[0092] For example, the target fermentation temperature ranges from 30℃ to 50℃, the first fermentation temperature is set to target fermentation temperature - move1, where move1 is the temperature offset during the fermentation heating stage, and the second temperature threshold is set to target fermentation temperature - move2, where move2 is the temperature offset during the steam replenishment stage. Specifically, move1 ranges from 3℃ to 5℃, and move2 ranges from 6℃ to 10℃.

[0093] In this embodiment, the cooking equipment includes a heating component and a water supply component that supplies water to the heating component. At the beginning of fermentation, the heating component operates independently to heat the gas inside the cooking chamber, thereby fermenting the food through dry heat. Then, the water supply component and heating component operate synchronously. Since the heating element remains running, the water pump operates, and water quickly forms steam upon contact with the heating element. This steam enters the cooking chamber to replenish the fermenting dough. The cooking equipment alternately performs fermentation heating and steam replenishment, ensuring sufficient moisture and temperature during fermentation. The temperature inside the cooking chamber is continuously monitored during fermentation heating and steam replenishment. If the temperature inside the cooking chamber becomes too high, the heating component and water supply component are stopped in time to avoid poor fermentation results due to excessively high fermentation temperatures, further improving the fermentation effect of the cooking equipment.

[0094] In some embodiments, optionally, controlling the operation of the heating component and controlling the water supply component to stop operating includes: controlling the water supply component to stop operating and controlling the heating component to run for a second preset time interval at a first preset time interval until a target condition is met; wherein the target condition includes at least one of the following: the running time of the heating component reaches a third preset time interval, and the temperature inside the cooking cavity is greater than a third fermentation temperature.

[0095] In this embodiment, to avoid overheating the dough and causing the fermentation temperature to be too high when the heating component is heating alone, the heating component is controlled to heat the cooking chamber intermittently according to the heating cycle until the target conditions are met.

[0096] Specifically, a heating cycle includes a first preset duration and a second preset duration. The first preset duration is the duration during which the heating element stops operating, and the second preset duration is the duration during which the heating element operates. The heating cycle ranges from 10 to 20 seconds, the first preset duration ranges from 5 to 12 seconds, and the second preset duration ranges from 5 to 15 seconds.

[0097] In this embodiment, the target condition is used to determine whether the fermenting dough needs to be replenished with water. Specifically, when the temperature inside the cooking chamber is detected to have risen above the third fermentation temperature, it is determined that the fermenting dough needs to be replenished with steam. When the duration of independent operation of the heating component reaches a second preset duration, it is determined that the fermenting dough needs to be replenished with steam.

[0098] For example, the second preset duration ranges from 10 minutes to 20 minutes.

[0099] For example, the target fermentation temperature ranges from 30°C to 50°C, and the third fermentation temperature is the target fermentation temperature - move3, where move3 ranges from 4°C to 6°C.

[0100] Understandably, if one of the target conditions is met, it can be determined that the fermented dough needs to be replenished with water, and then the steam replenishment stage is entered, that is, the heating component and the water supply component are controlled to operate synchronously.

[0101] In this embodiment, by controlling the heating components to heat the cooking chamber intermittently, the overheating of the fermented dough during the fermentation heating stage can be effectively avoided. Furthermore, by monitoring the temperature inside the cooking chamber and the duration of individual operation of the heating components, it is determined whether to enter the steam replenishment stage, which further effectively avoids the problem of overheating the dough during the fermentation heating stage.

[0102] In some embodiments, optionally, when the water supply component stops operating, the heating component operates at a first power; when the heating component and the water supply component operate synchronously, the heating component operates at a second power; wherein the first power is less than the second power.

[0103] In this embodiment, during the stage where the heating component operates alone, i.e., the fermentation heating stage, the heating component operates at a lower first power, and during the stage where the heating component and the water supply component operate synchronously, i.e., the steam water replenishment stage, the heating component operates at a higher second power.

[0104] Specifically, during the fermentation heating stage, the heating element heats the fermenting dough independently. If high power is used for this stage, the dough's fermentation temperature may become too high, affecting the final fermentation result. However, during the steam replenishment stage, the heating element needs to heat and evaporate the water supplied by the water supply element to form steam. If the heating power is low at this stage, the steam generation efficiency will be low, affecting the replenishment of water to the fermenting dough. Furthermore, water absorbs heat during evaporation, preventing the temperature inside the cooking cavity from rising too quickly.

[0105] For example, the first power ranges from 300W to 500W, and the second power ranges from 500W to 800W.

[0106] In this embodiment, the heating component is controlled to operate at a lower first power during the fermentation heating stage, which effectively avoids excessively high temperatures in the cooking cavity that could lead to fermentation failure. Furthermore, the heating component is controlled to operate at a higher second power during the steam replenishment stage, which can improve the steam generation efficiency and effectively enhance the water replenishment effect on the fermented dough during the steam replenishment stage.

[0107] In some embodiments, optionally, controlling the heating component and the water supply component to operate synchronously to transmit steam into the cooking cavity includes: controlling the water supply component to supply water to the heating component according to a preset water supply rate while controlling the operation of the heating component; wherein the preset water supply rate ranges from 10 ml per minute to 20 ml per minute.

[0108] In this embodiment, when the heating component and the water supply component are operating synchronously, the heating component is controlled to operate continuously. While the heating component is operating continuously, the water supply component is controlled to supply water to the heating component at a preset water supply amount. By constraining the range of the preset water supply amount, the amount of steam entering the cooking cavity per unit time during the steam replenishment stage can be controlled.

[0109] Specifically, the preset water supply range is greater than or equal to 10 ml / min and less than or equal to 20 ml / min. When the water supply is less than 10 ml / min, there is less steam in the cooking cavity, which can easily lead to excessively rapid temperature rise in the cooking cavity. When the water supply is greater than 20 ml / min, there is too much steam in the cooking cavity, which can easily lead to excessive fermentation humidity.

[0110] In this embodiment, during the process of controlling the heating component and the water supply component to supply steam into the cooking cavity, the heating component is continuously operated and water is supplied to the heating component according to the preset water supply amount, which enables the fermented dough to ferment within a suitable humidity range, further improving the fermentation effect.

[0111] In some embodiments, optionally, after controlling the operation of the heating component and the water supply component to stop operating, the control method of the cooking device further includes: starting a timer for the fermentation time of the cooking device; and controlling the water supply component and the heating component to stop operating when the fermentation time reaches the target time.

[0112] In this embodiment, after the cooking equipment starts running, the fermentation time of the cooking equipment is timed. When the fermentation 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.

[0113] For example, the target duration ranges from 90 minutes to 180 minutes.

[0114] In this embodiment of the application, after the cooking equipment starts running, the fermentation time of the cooking equipment is timed, and after the timed fermentation 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.

[0115] In some embodiments, optionally, before controlling the operation of the heating component and the water supply component to stop operating, the control method of the cooking device further includes: obtaining a target fermentation temperature; and determining a first fermentation temperature and a second fermentation temperature based on the target fermentation temperature.

[0116] In this embodiment, the target fermentation temperature is the target temperature for the cooking equipment to cook the ingredients, and the target fermentation temperature is matched with the type of ingredients being cooked.

[0117] For example, the target fermentation temperature can be a cooking temperature manually set by the user before cooking begins. The target fermentation temperature can also be set by the user according to a cooking menu, such as wheat flour fermentation or mixed grain flour fermentation.

[0118] For example, the cooking equipment is also equipped with an image acquisition device, which identifies the food category information and food weight information by recognizing the image information acquired by the image acquisition device, and determines the target fermentation temperature based on the food category information and food weight information.

[0119] It should be noted that the third and fourth temperature thresholds are also temperature thresholds determined based on the target fermentation temperature.

[0120] In this embodiment of the application, the cooking device obtains the target fermentation temperature before starting operation, so that the cooking device can set the corresponding first fermentation temperature and second fermentation temperature based on the target fermentation temperature, thereby controlling the cooking process.

[0121] In some embodiments, optionally, after controlling the operation of the heating component and controlling the water supply component to stop operating, the control method of the cooking device further includes: controlling the cooking device to stop operating when the temperature inside the cooking cavity is greater than a first preset temperature, until the temperature inside the cooking cavity is less than a second preset temperature; wherein the first preset temperature is greater than the second preset temperature, the value of the first preset temperature is in the range of 50°C to 65°C, and the value of the second preset temperature is in the range of 25°C to 35°C.

[0122] In this embodiment, the first preset temperature is a high temperature protection threshold. After fermentation begins, the temperature inside the cooking chamber is continuously monitored. When the temperature inside the cooking chamber is higher than the first preset temperature, it is determined that the temperature inside the cooking chamber is too high. In order to avoid affecting the fermentation effect on the dough, the heating component and the water supply component are controlled to stop operating until the temperature inside the cooking chamber is lower than the second preset temperature, thus realizing the over-temperature protection function of the cooking equipment.

[0123] It should be noted that when the temperature inside the cooking chamber is higher than the first preset temperature, the cooking device records the current fermentation process. After the temperature inside the cooking chamber drops from above the first preset temperature to below the second preset temperature, it returns to continuing the recorded cooking process.

[0124] In this embodiment of the application, if the dough temperature is higher than the first preset temperature for a long time during the fermentation process, it will cause the dough to expand excessively in a short period of time, affecting the taste and shape of the final cooked food, and easily causing the dough surface to form a hard crust and the taste to turn sour. Therefore, when the temperature inside the cooking cavity is detected to be higher than the first preset temperature, the heating component and the water supply component are controlled to stop operating in time, thereby achieving a high temperature protection effect for the fermentation process.

[0125] Figure 3 This is a second schematic flowchart illustrating a control method for a cooking device 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:

[0126] Step 301: Power on the cooking equipment and start operating;

[0127] Step 302: Determine whether the temperature inside the cooking cavity is greater than the first preset temperature. If the result is yes, proceed to step 303; otherwise, proceed to step 304.

[0128] Step 303: Perform high-temperature protection for fermentation, control the heating components and water supply components to stop operating until the temperature is lower than the second preset temperature;

[0129] Step 304: The heating component runs for a second preset time period every first preset time period, and the water supply component stops running.

[0130] Step 305: Determine whether the temperature inside the cooking cavity is greater than the third temperature threshold, or whether the running time is greater than the third preset time. If the determination result is yes, proceed to step 306; otherwise, return to step 304.

[0131] Step 306: The heating component increases its power and the water supply component operates according to the preset water supply volume;

[0132] Step 307: Determine whether the temperature inside the cooking cavity is greater than the first fermentation temperature. If the result is yes, proceed to step 308; otherwise, return to step 306.

[0133] Step 308: The heating and water supply components stop operating;

[0134] Step 309: Determine whether the temperature inside the cooking cavity is lower than the second fermentation temperature. If the result is yes, return to step 304; otherwise, return to step 308.

[0135] According to one embodiment of this application, Figure 4 The following is a structural block diagram of a control device for a cooking apparatus provided in some embodiments of this application, such as... Figure 4 As shown, a control device 400 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 heating element heats the cooking chamber of the cooking apparatus. The control device 400 for the cooking apparatus includes:

[0136] The control module 402 is used to control the operation of the heating component and to control the water supply component to stop operating, so as to ferment and heat the food in the cooking cavity.

[0137] The control module 402 is also used to control the heating component and the water supply component to operate synchronously, and to transmit steam into the cooking cavity to replenish the food in the cooking cavity with water;

[0138] The control module 402 is also used to control the heating component and the water supply component to stop operating when the temperature inside the cooking cavity is higher than the first fermentation temperature;

[0139] The execution module 404 is used to return to the steps of controlling the operation of the heating component and controlling the water supply component to stop operating when the temperature inside the cooking chamber is lower than the second fermentation temperature.

[0140] In this embodiment, the cooking equipment includes a heating component and a water supply component that supplies water to the heating component. At the beginning of fermentation, the heating component operates independently to heat the gas inside the cooking chamber, thereby fermenting the food through dry heat. Then, the water supply component and heating component operate synchronously. Since the heating element remains running, the water pump operates, and water quickly forms steam upon contact with the heating element. This steam enters the cooking chamber to replenish the fermenting dough. The cooking equipment alternately performs fermentation heating and steam replenishment, ensuring sufficient moisture and temperature during fermentation. The temperature inside the cooking chamber is continuously monitored during fermentation heating and steam replenishment. If the temperature inside the cooking chamber becomes too high, the heating component and water supply component are stopped in time to avoid poor fermentation results due to excessively high fermentation temperatures, further improving the fermentation effect of the cooking equipment.

[0141] In some embodiments, optionally, the control module 402 is used to control the water supply component to stop operating and control the heating component to run for a second preset time period at a first preset time interval until the target condition is met; wherein the target condition includes at least one of the following: the running time of the heating component reaches a third preset time period, and the temperature inside the cooking cavity is greater than a third fermentation temperature.

[0142] In this embodiment, by controlling the heating components to heat the cooking chamber intermittently, the overheating of the fermented dough during the fermentation heating stage can be effectively avoided. Furthermore, by monitoring the temperature inside the cooking chamber and the duration of individual operation of the heating components, it is determined whether to enter the steam replenishment stage, which further effectively avoids the problem of overheating the dough during the fermentation heating stage.

[0143] In some embodiments, optionally, when the water supply component stops operating, the heating component operates at a first power; when the heating component and the water supply component operate synchronously, the heating component operates at a second power; wherein the first power is less than the second power.

[0144] In this embodiment, the heating component is controlled to operate at a lower first power during the fermentation heating stage, which effectively avoids excessively high temperatures in the cooking cavity that could lead to fermentation failure. Furthermore, the heating component is controlled to operate at a higher second power during the steam replenishment stage, which can improve the steam generation efficiency and effectively enhance the water replenishment effect on the fermented dough during the steam replenishment stage.

[0145] In some embodiments, optionally, the control module 402 is configured to control the water supply component to supply water to the heating component according to a preset water supply volume when controlling the operation of the heating component; wherein the preset water supply volume ranges from 10 ml / min to 20 ml / min.

[0146] In this embodiment, during the process of controlling the heating component and the water supply component to supply steam into the cooking cavity, the heating component is continuously operated and water is supplied to the heating component according to the preset water supply amount, which enables the fermented dough to ferment within a suitable humidity range, further improving the fermentation effect.

[0147] In some embodiments, the control device 400 of the cooking apparatus may optionally further include:

[0148] The timing module is used to start timing the fermentation time of the cooking equipment;

[0149] The control module 402 is used to control the water supply component and the heating component to stop operating when the fermentation time reaches the target time.

[0150] In this embodiment of the application, after the cooking equipment starts running, the fermentation time of the cooking equipment is timed, and after the timed fermentation 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.

[0151] In some embodiments, the control device 400 of the cooking apparatus may optionally further include:

[0152] The acquisition module is used to obtain the target fermentation temperature;

[0153] The determination module is used to determine the first fermentation temperature and the second fermentation temperature based on the target fermentation temperature.

[0154] In this embodiment of the application, the cooking device obtains the target fermentation temperature before starting operation, so that the cooking device can set the corresponding first fermentation temperature and second fermentation temperature based on the target fermentation temperature, thereby controlling the cooking process.

[0155] In some embodiments, optionally, the control module 402 is configured to control the cooking device to stop operating when the temperature inside the cooking cavity is greater than a first preset temperature, until the temperature inside the cooking cavity is less than a second preset temperature; wherein the first preset temperature is greater than the second preset temperature, the first preset temperature ranges from 50°C to 65°C, and the second preset temperature ranges from 25°C to 35°C.

[0156] In this embodiment of the application, if the dough temperature is higher than the first preset temperature for a long time during the fermentation process, it will cause the dough to expand excessively in a short period of time, affecting the taste and shape of the final cooked food, and easily causing the dough surface to form a hard crust and the taste to turn sour. Therefore, when the temperature inside the cooking cavity is detected to be higher than the first preset temperature, the heating component and the water supply component are controlled to stop operating in time, thereby achieving a high temperature protection effect for the fermentation process.

[0157] According to one embodiment of this application, Figure 5 The following is a structural block diagram of a control device for a cooking apparatus provided in some embodiments of this application, such as... Figure 5 As shown, the control device 500 of the cooking apparatus includes a processor 502 and a memory 504. The memory 504 stores a program or instructions, which, when executed by the processor 502, implement the steps of the control method for the cooking apparatus as described in any of the above embodiments. Therefore, the control device 500 of the cooking apparatus possesses all the beneficial effects of the control method for the cooking apparatus in any of the above embodiments, and will not be elaborated further here.

[0158] 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.

[0159] Among them, readable storage media include read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0160] 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.

[0161] Figure 6 Structural block diagrams of cooking apparatus provided in some embodiments of this application are shown, such as... Figure 6 As shown, in one embodiment of this application, optionally, a cooking device 600 is provided, including: a control device 400 of the cooking device as in any of the above embodiments, and / or a readable storage medium 602 as in any of the above embodiments, thus having all the beneficial technical effects of the control device 400 of the cooking device as in any of the above embodiments, and / or the readable storage medium 602 as in any of the above embodiments, which will not be elaborated further here.

[0162] like Figure 2 As 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 216 fastened to the steamer 204.

[0163] 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.

[0164] For example, the steamer 204 is detachably connected to the heating base 202, and the number of steamers 204 is at least two.

[0165] 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.

[0166] In some embodiments, the cooking device 200 may optionally include a temperature sensor 214 disposed on the heating base 202 for collecting the temperature inside the cooking cavity 206.

[0167] Figure 7 Circuit diagrams of the control circuits for water supply components provided in some embodiments of this application are shown, such as... Figure 7 As shown, the cooking device also includes a control circuit 700 for a water supply component. The control circuit 700 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.

[0168] 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.

[0169] 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.

[0170] Figure 8 Circuit diagrams of the power regulation circuits of the heating components provided in some embodiments of this application are shown, such as... Figure 8As shown, the cooking device also includes a power adjustment circuit 800 for the heating component. The power adjustment circuit 800 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.

[0171] 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.

[0172] 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.

[0173] 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.

[0174] 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.

[0175] 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.

[0176] 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 control method of a cooking apparatus, characterized by, 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 heating element heats the cooking chamber of the cooking device. The control method of the cooking device includes: Control the operation of the heating component and control the water supply component to stop operating, so as to ferment and heat the food in the cooking cavity; The heating component and the water supply component are controlled to operate synchronously to transmit steam into the cooking cavity to replenish the water in the food inside the cooking cavity; If the temperature inside the cooking chamber exceeds the first fermentation temperature, the heating component and the water supply component shall be stopped from operating. If the temperature inside the cooking chamber is lower than the second fermentation temperature, the process returns to the steps of controlling the operation of the heating component and controlling the water supply component to stop operating, wherein the second fermentation temperature is higher than the first fermentation temperature.

2. The control method of a cooking appliance according to claim 1, characterized in that, The control of the heating component to operate and the control of the water supply component to stop operating include: The water supply component is controlled to stop operating, and the heating component is controlled to run for a second preset time interval every first preset time interval until the target condition is met; The target conditions include at least one of the following: the heating component runs for a third preset duration, and the temperature inside the cooking cavity is greater than a third fermentation temperature.

3. The control method for the cooking equipment according to claim 1, characterized in that, When the water supply component stops operating, the heating component operates at a first power. When the heating component and the water supply component are operating synchronously, the heating component operates at the second power. Wherein, the first power is less than the second power.

4. The control method for the cooking apparatus according to any one of claims 1 to 3, characterized in that, The method of controlling the heating component and the water supply component to operate synchronously and to transmit steam into the cooking cavity includes: While controlling the operation of the heating component, control the water supply component to supply water to the heating component according to a preset water supply volume; The preset water supply rate ranges from 10 ml / min to 20 ml / min.

5. The control method for the cooking apparatus according to any one of claims 1 to 3, 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 fermentation time of the cooking equipment; When the fermentation time reaches the target time, the water supply component and the heating component are controlled to stop operating.

6. The control method for the cooking apparatus according to any one of claims 1 to 3, 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 fermentation temperature; The first fermentation temperature and the second fermentation temperature are determined based on the target fermentation temperature.

7. The control method for the cooking apparatus according to any one of claims 1 to 3, 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 cooking cavity is higher than the first preset temperature, the cooking device will stop operating until the temperature inside the cooking cavity is lower than the second preset temperature. Wherein, the first preset temperature is greater than the second preset temperature, the first preset temperature ranges from 50°C to 65°C, and the second preset temperature ranges from 25°C to 35°C.

8. A control device for a cooking appliance, characterized in that, The cooking equipment includes a heating element and a water supply element. The water supply element supplies water to the heating element to generate steam. The heating element heats the cooking chamber of the cooking equipment. The control device of the cooking equipment includes: The control module is used to control the operation of the heating component and to control the water supply component to stop operating, so as to ferment and heat the food in the cooking cavity; The control module is also used to control the heating component and the water supply component to operate synchronously, and to transmit steam into the cooking cavity to replenish the food in the cooking cavity with water; The control module is also used to control the heating component and the water supply component to stop operating when the temperature inside the cooking cavity is higher than the first fermentation temperature; The execution module is configured to, when the temperature inside the cooking chamber is lower than the second fermentation temperature, return to the steps of controlling the operation of the heating component and controlling the water supply component to stop operating.

9. 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 7.

10. 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 7.

11. A cooking appliance, characterized in that, include: Control device for cooking equipment as described in claim 8 or 9; and / or The readable storage medium as described in claim 10.

12. The cooking apparatus according to claim 11, 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 fastened and attached to the steamer.

Images