Control method and device of air fryer, air fryer and readable storage medium

Abstract

This invention provides a control method, apparatus, air fryer, and readable storage medium for an air fryer. The air fryer includes a cooking chamber, a heating assembly, and a fan assembly. The fan assembly circulates air within the cooking chamber, and the heating assembly heats the cooking chamber. The control method includes controlling the heating assembly and fan assembly to preheat the cooking chamber at a first preset rate; controlling the heating assembly and fan assembly to puff the food within the cooking chamber; and controlling the heating assembly and fan assembly to brown the food. The control method provided by this invention preheats the cooking chamber before puffing, ensuring a more uniform temperature within the cooking chamber. This helps ensure that the surface and interior of the food achieve ideal cooking results simultaneously, preventing insufficient expansion and surface cracking of Western-style baked goods due to excessively high local temperatures.

Description

Technical Field

[0001] This invention relates to the field of air fryer technology, and more specifically, to an air fryer control method, apparatus, air fryer, and readable storage medium. Background Technology

[0002] Currently, conventional air fryers typically control the heating module to heat to the target temperature before air frying. However, the traditional method results in uneven temperature distribution within the cooking chamber in the early stages, leading to uneven heating of the food. This can cause issues such as insufficient expansion and cracking of the crust in foods like croissants, bread, and cakes during the expansion process. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] The first aspect of the present invention is that it provides a method for controlling an air fryer.

[0005] A second aspect of the present invention is that a control device for an air fryer is provided.

[0006] A third aspect of the present invention is that a readable storage medium is provided.

[0007] A fourth aspect of the present invention is that an air fryer is provided.

[0008] The first aspect of the present invention provides a control method for an air fryer. The air fryer includes a cooking chamber, a heating component, and a fan component. The fan component is used to circulate air within the cooking chamber, and the heating component is used to heat the air within the cooking chamber. The control method includes: controlling the heating component and the fan component to preheat the cooking chamber so that the cooking chamber heats up at a first preset rate; controlling the heating component and the fan component to puff the food within the cooking chamber; and controlling the heating component and the fan component to brown the food within the cooking chamber.

[0009] The air fryer control method provided by the present invention preheats the cooking cavity before the puffing process, so that the cooking cavity heats up at a first preset rate. This makes the temperature inside the cooking cavity more uniform, which helps to ensure that the surface and inside of the food achieve the ideal cooking effect at the same time. It can avoid the situation where the Western-style baked goods do not expand properly or crack due to excessive local temperature.

[0010] In some technical solutions, the puffing process may optionally include an expansion stage and a maintenance stage, wherein the air supply power of the fan assembly during the expansion stage is less than or equal to the air supply power of the fan assembly during the maintenance stage.

[0011] In this technical solution, the puffing process includes an expansion stage and a maintenance stage. The air supply power of the fan components during the expansion stage and the maintenance stage can be the same or different. For bread, the air supply power of the fan components during the expansion stage and the maintenance stage is the same. For croissants, the air supply power of the fan components during the maintenance stage is greater than that during the expansion stage. This allows the croissants to brown earlier and makes the crust of the croissants firmer, thereby locking in the internal moisture and improving the texture of the croissants.

[0012] In some technical solutions, optionally, the air supply power of the fan assembly during the expansion stage is a first preset power, and the air supply power of the fan assembly during the maintenance stage and the coloring process is a second preset power, wherein the first preset power is less than the second preset power.

[0013] In this technical solution, the power of the fan assembly during the expansion stage is less than that during the coloring process. This results in a lower airflow during expansion, allowing the food to fully puff up and preventing rapid surface drying that could affect the puffing effect. During the coloring process, the higher airflow allows for rapid dehydration and crisping of the crust. The dense crust locks in the food's internal moisture, achieving a crispy exterior and soft interior. Insufficient airflow during coloring would lead to significant moisture loss from the food. This method is particularly suitable for cooking foods like croissants, which have a crispy exterior and a soft interior.

[0014] In some technical solutions, optionally, the first preset power is less than or equal to one-quarter of the rated power of the wind turbine assembly, and the second preset power is greater than or equal to three-quarters of the rated power of the wind turbine assembly.

[0015] In this technical solution, during the puffing and coloring processes, the power of the fan assembly is sufficient to fully puff the food, preventing the surface from drying out too quickly and affecting the puffing effect. This allows the outer skin to dehydrate and become crispy quickly, while the dense outer skin locks in the moisture inside the food, achieving a crispy exterior and a soft interior. The rated power of the fan assembly is also the rated power of the fan itself.

[0016] In some technical solutions, optionally, the heating temperature of the heating component during the puffing process is greater than or equal to 150°C and less than or equal to 180°C.

[0017] In this technical solution, for products like croissants, better expansion requires meeting two conditions: first, sufficiently rapid heating; and second, maintaining the elasticity of the crust. Therefore, it can expand better in an environment of high temperature and low wind speed.

[0018] In some technical solutions, optionally, the first preset rate is greater than or equal to 40℃ / min and less than or equal to 60℃ / min. For example, it can be 40℃ / min, 50℃ / min, or 60℃ / min.

[0019] In this technical solution, the heating rate of the cooking cavity during preheating is controlled, which can avoid the preheating time being too long and affecting the cooking efficiency, and can also avoid the heating rate being too fast, which can lead to uneven temperature and problems such as insufficient cake expansion and cracked crust.

[0020] In some technical solutions, optionally, the heating temperature of the heating component during the coloring process is lower than the heating temperature of the heating component during the puffing process.

[0021] In this technical solution, the heating temperature of the heating component during the coloring process is lower than that during the puffing process. This solution is mainly used in the cooking of bread-type foods. The high temperature accelerates the evaporation of moisture on the surface and inside of the bread, which not only helps with expansion but also prepares the bread for the subsequent coloring stage. Once the bread has basically completed its expansion, the temperature will be appropriately reduced so that coloring can be carried out without causing the inside of the bread to become overly dry or the outside to burn.

[0022] In some technical solutions, optionally, the air fryer includes a frying drum for containing food to be cooked, the frying drum's containing cavity forming a cooking cavity, an opening at the first end of the frying drum, and a heating assembly including a first heating element, a second heating element, and a third heating element. The first heating element is positioned corresponding to the opening, the second heating element is positioned outside the frying drum for heating the side wall of the frying drum, and the third heating element is positioned outside the frying drum for heating the end of the second end of the frying drum. The first end and the second end are two ends of the frying drum that are positioned opposite each other. The step of controlling the heating assembly and the fan assembly to puff the food in the cooking cavity specifically includes: controlling the first heating element to heat the frying drum at a first preset temperature; controlling the second heating element to heat the frying drum at a second preset temperature; controlling the third heating element to heat the frying drum at a third preset temperature; and controlling the fan assembly to blow air into the frying drum at a first preset power.

[0023] In this technical solution, the heating component includes three heating elements: upper, middle, and lower. This simultaneous control of the heating elements (upper, middle, and lower) allows the food to be heated simultaneously during cooking, unlike the conventional method of placing a single heating element at the top or at both the top and bottom. This prevents the food from being heated at the top and bottom first, resulting in insufficient heat in the middle and causing the top and bottom to burn and the middle to collapse. The entire frying pan is heated more evenly and in a more three-dimensional manner, achieving a three-dimensional baking and cooking effect.

[0024] In some technical solutions, optionally, the first preset temperature is less than the third preset temperature, which is less than the second preset temperature.

[0025] In this technical solution, since the food expands from bottom to top due to heating, the temperature at the bottom is high and the temperature at the top is low. This not only allows for full expansion but also prevents the top from burning.

[0026] In some technical solutions, optionally, the first preset temperature is greater than the third preset temperature, which is greater than the second preset temperature.

[0027] This technical solution is mainly aimed at products like croissants. Since croissants do not have specific packaging boxes, they are usually placed directly on a tray. The bottom part is directly heated by the tray, and the heat is transferred through the tray. The other non-contact areas are heated by heat radiation. Since the heat conduction efficiency is higher than the heat radiation efficiency, controlling the temperature of the top, middle and bottom to gradually decrease can prevent the bottom part from being directly heated and burnt, and ensure that the top, middle and bottom parts of the food are cooked at the same time.

[0028] In some technical solutions, optionally, the temperature difference between the first preset temperature and the third preset temperature is greater than or equal to 15℃ and less than or equal to 25℃; the temperature difference between the second preset temperature and the third preset temperature is greater than or equal to 15℃ and less than or equal to 25℃.

[0029] In this technical solution, controlling the temperature difference between the upper, middle and lower heating elements can prevent the temperature difference from being too large, which would prevent the upper and lower parts of the food from being cooked at the same time and avoid one side from being burnt.

[0030] In some technical solutions, optionally, the first preset temperature is greater than or equal to 160℃ and less than or equal to 200℃; the third preset temperature is greater than or equal to 140℃ and less than or equal to 180℃; and the second preset temperature is greater than or equal to 120℃ and less than or equal to 160℃.

[0031] This technical solution mainly targets the cooking of croissants. The first preset temperature is greater than or equal to 160℃ and less than or equal to 200℃, for example, 170℃, 180℃ or 190℃. The third preset temperature is greater than or equal to 140℃ and less than or equal to 180℃, for example, 150℃, 160℃ or 170℃. The second preset temperature is greater than or equal to 120℃ and less than or equal to 160℃, for example, 130℃, 140℃ or 150℃. Controlling the heating range of the three heating elements can prevent the temperature from being too low, which would prevent the croissant from puffing, and can also prevent the temperature from being too high, which would cause the crust to burn.

[0032] In some technical solutions, optionally, for cooking cakes, a first preset temperature is greater than or equal to 100°C and less than or equal to 140°C, for example, 100°C, 120°C or 140°C; a third preset temperature is greater than or equal to 135°C and less than or equal to 180°C, for example, 140°C, 160°C or 180°C; and a second preset temperature is greater than or equal to 150°C and less than or equal to 200°C, for example, 170°C, 180°C or 190°C.

[0033] In some technical solutions, optionally, the first preset temperature is greater than or equal to 140℃ and less than or equal to 180℃, for example, 140℃, 160℃, or 180℃. The third preset temperature is greater than or equal to 120℃ and less than or equal to 160℃, for example, 120℃, 140℃, or 160℃. The second preset temperature is greater than or equal to 160℃ and less than or equal to 220℃, for example, 160℃, 180℃, or 200℃.

[0034] In some technical solutions, optionally, the step of controlling the heating element and the fan assembly to color the food in the cooking cavity includes: controlling the first heating element to heat the frying drum at a fourth preset temperature; controlling the third heating element to heat the frying drum at a fifth preset temperature; controlling the second heating element to heat the frying drum at a sixth preset temperature; and controlling the fan assembly to send air into the frying drum at a second preset power.

[0035] In some technical solutions, optionally, for cooking croissants, the fourth preset temperature is greater than or equal to 160°C and less than or equal to 200°C; the fifth preset temperature is greater than or equal to 140°C and less than or equal to 180°C; and the sixth preset temperature is greater than or equal to 120°C and less than or equal to 160°C.

[0036] In this technical solution, the fourth preset temperature is greater than or equal to 160℃ and less than or equal to 200℃, for example, 170℃, 180℃ or 190℃; the fifth preset temperature is greater than or equal to 140℃ and less than or equal to 180℃, for example, 150℃, 160℃ or 170℃; and the sixth preset temperature is greater than or equal to 120℃ and less than or equal to 160℃, for example, 130℃, 140℃ or 150℃. Controlling the heating range of the three heating elements can prevent the temperature from being too low, which would prevent coloring, and can also prevent the temperature from being too high, which would cause the surface to be scorched.

[0037] In some technical solutions, optionally, for cooking cakes, the fourth preset temperature is greater than or equal to 130°C and less than or equal to 180°C, for example, 150°C, 160°C or 170°C; the fifth preset temperature is greater than or equal to 120°C and less than or equal to 160°C, for example, 140°C, 150°C or 160°C; and the sixth preset temperature is greater than or equal to 100°C and less than or equal to 140°C, for example, 110°C, 120°C or 130°C.

[0038] In some technical solutions, optionally, for bread cooking, the fourth preset temperature is greater than or equal to 120°C and less than or equal to 160°C, for example, 120°C, 140°C or 150°C; the fifth preset temperature is greater than or equal to 130°C and less than or equal to 170°C, for example, 140°C, 150°C or 160°C; and the sixth preset temperature is greater than or equal to 140°C and less than or equal to 180°C, for example, 150°C, 160°C or 170°C.

[0039] In some technical solutions, optionally, during the puffing process, the heating time of the heating component is equal to the air supply time of the fan component, which is equal to a first preset time; during the coloring process, the heating time of the heating component is equal to the air supply time of the fan component, which is equal to a second preset time, and the first preset time is longer than the second preset time.

[0040] In this technical solution, the working time of the heating component and the fan component in the puffing process is longer than that in the coloring process. This results in good baking effect, uniform coloring, thorough baking, soft texture, thin crust, no cracking, and uniform surface on the top, middle, and bottom.

[0041] In some technical solutions, optionally, during the puffing process, the heating time is greater than or equal to 4 minutes and less than or equal to 8 minutes, the air supply time is greater than or equal to 4 minutes and less than or equal to 8 minutes, and the heating time is equal to the air supply time; during the coloring process, the heating time is greater than or equal to 2 minutes and less than or equal to 4 minutes, the air supply time is greater than or equal to 2 minutes and less than or equal to 4 minutes, and the heating time is equal to the air supply time.

[0042] In this technical solution, controlling the working time of the heating components and the air supply during the puffing and coloring processes can result in good baking effect, uniform coloring, thorough baking, soft texture, thin crust, no cracks, and uniform surface on the top, middle, and bottom.

[0043] A second aspect of the present invention provides a control device for an air fryer. The air fryer includes a cooking chamber, a heating element, and a fan element. The fan element is used to circulate air within the cooking chamber, and the heating element is used to heat the cooking chamber. The control device includes: a control unit for controlling the heating element and the fan element to preheat the cooking chamber so that the cooking chamber heats up at a first preset rate; controlling the heating element and the fan element to puff the food within the cooking chamber; and controlling the heating element and the fan element to brown the food within the cooking chamber.

[0044] Since the control device for the air fryer provided by the present invention can realize the control method for the air fryer provided by any of the technical solutions of the first aspect of the present invention, it has all the beneficial effects of the control method for the air fryer provided by any of the technical solutions of the first aspect of the present invention, and will not be repeated here.

[0045] A third aspect of the present invention provides a readable storage medium on which a program or instructions are stored, and when the program or instructions are executed by a processor, the steps of the control method for an air fryer provided in any of the technical solutions of the first aspect of the present invention are implemented.

[0046] Since the readable storage medium provided by the present invention can realize the air fryer control method provided by any of the technical solutions of the first aspect of the present invention, it has all the beneficial effects of the air fryer control method provided by any of the technical solutions of the first aspect of the present invention, which will not be repeated here.

[0047] A fourth aspect of the present invention provides an air fryer comprising: a control device for an air fryer as provided in the second aspect of the present invention, or a readable storage medium as provided in the third aspect of the present invention.

[0048] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0049] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0050] Figure 1 A schematic diagram of the structure of an air fryer according to an embodiment of the present invention is shown;

[0051] Figure 2 A flowchart illustrating the control method of an air fryer according to an embodiment of the present invention is shown;

[0052] Figure 3 A graph showing the relationship between heating temperature and time for bread in an embodiment of the present invention is shown.

[0053] Figure 4 A graph showing the relationship between heating temperature and time for a cake in an embodiment of the present invention is provided.

[0054] Figure 5 A graph showing the relationship between heating temperature and time for a croissant in an embodiment of the present invention is shown.

[0055] Figure 6 A comparison diagram of the crispness of the top of a croissant prepared by the cooking method in an embodiment of the present invention is shown, compared with that of a croissant prepared by conventional air frying and baking.

[0056] Figure 7 A comparison diagram showing the center firmness of croissants prepared by the cooking method in this embodiment of the invention with that of croissants prepared by conventional air frying and baking is shown.

[0057] Figure 8 A schematic block diagram of the control device for an air fryer according to an embodiment of the present invention is shown.

[0058] in, Figure 1 and Figure 8 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0059] 1. Air fryer, 100. Frying drum, 101. Receiving cavity, 11. Main body, 111. Pot body assembly, 1111. Outer shell, 11111. Shell body, 11112. Base, 1112. Pot body, 112. Upper body, 12. Cooking cavity, 122. Opening, 124. Side wall, 13. Hot air assembly, 131. Fan assembly, 1311. Motor, 1312. Cold air fan blade, 1313. Hot air fan blade, 132. First heating element, 14. Second heating element, 15. Third heating element, 16. Oven light assembly, 171. Viewing window, 172. Frying basket, 173. Exhaust window, 174. Reflector, 175. Protective cover, 176. Thermistor, 8. Air fryer control device, 82. Control unit, 10. Heating assembly. Detailed Implementation

[0060] To better understand the above aspects, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0061] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0062] like Figure 1 As shown, this embodiment provides an air fryer 1 including a body 11, a cooking cavity 12, a hot air assembly 13, a second heating element 14, and a third heating element 15. The cooking cavity 12 is disposed inside the body 11, and a frying basket 172 is disposed inside the cooking cavity 12. An opening 122 is provided at the first end of the cooking cavity 12. The hot air assembly 13 is disposed on the body 11 and is disposed corresponding to the opening 122 for delivering hot air into the cooking cavity 12 through the opening 122. The second heating element 14 is disposed on the body 11 and is disposed corresponding to the second end of the cooking cavity 12. The first end of the cooking cavity 12 is the top of the cooking cavity 12, and the second end of the cooking cavity 12 is the bottom of the cooking cavity 12. That is, the second heating element 14 is disposed corresponding to the bottom of the cooking cavity 12 for heating the bottom of the cooking cavity 12. The third heating element 15 is disposed on the body 11 and is disposed corresponding to the side wall 124 of the cooking cavity 12 for heating the side wall 124 of the cooking cavity 12. The present invention provides an additional heating element in the middle of the main body 11, so that during the cooking process, the upper, middle and lower parts of the food can be exposed to heat at the same time, and the upper and lower parts of the food will not be heated first while the middle part is not heated enough, resulting in the upper and lower parts burning and the middle part collapsing.

[0063] In some embodiments, the air fryer 1 may optionally include a frying bucket 100 for holding food to be cooked, wherein the receiving cavity 101 of the frying bucket 100 forms a cooking cavity 12.

[0064] In some embodiments, optionally, the cooking cavity 12 can be placed inside the body 11 along a first direction. Along the first direction, the distance between the third heating element 15 and the hot air assembly 13 is a first distance, and the distance between the third heating element 15 and the second heating element 14 is a second distance. The difference between the first distance and the second distance is less than or equal to a preset distance.

[0065] In this embodiment, limiting the distance difference between the third heating element 15 and the hot air assembly 13 and the second heating element 14 ensures that the third heating element 15 is positioned appropriately, neither too close to the hot air assembly 13 nor too close to the second heating element 14, thus enabling better heating of the center of the food. Optionally, the preset distance is less than or equal to 10cm.

[0066] In some embodiments, the body 11 may optionally include: a pot assembly 111, including a housing 1111 and a pot body 1112 disposed within the housing 1111, a cooking cavity 12 disposed within the pot body 1112, and a third heating element 15 disposed on the pot body 1112 and close to the cooking cavity 12.

[0067] In this embodiment, the main body 11 includes a pot assembly 111, which includes an outer shell 1111 and a pot body 1112 disposed within the outer shell 1111. A cooking cavity 12 is disposed within the pot body 1112, and a third heating element 15 is disposed on the pot body 1112, close to the cooking cavity 12. By placing the third heating element 15 within the pot body 1112, the pot body 1112 can store heat within itself, improving the heating efficiency of the cooking cavity 12 and preventing heat loss that could damage other components. The outer shell 1111 includes a base 11112 and a shell body 11111.

[0068] In some embodiments, the main body 11 may optionally include: an upper body 112 disposed on the outer shell 1111, and a hot air assembly 13 disposed inside the upper body 112; and a second heating element 14 disposed between the pot body 1112 and the cooking cavity 12.

[0069] In this embodiment, the main body 11 further includes an upper body 112, which is disposed on the outer shell 1111. A hot air assembly 13 is disposed inside the upper body 112, that is, the hot air assembly 13 is disposed on the upper body 112 at the position corresponding to the opening 122 of the cooking cavity 12. The second heating element 14 is disposed between the pot body 1112 and the cooking cavity 12. Optionally, the fan assembly 131 includes a motor 1311, a cold air fan blade 1312, and a hot air fan blade 1313. The motor 1311, the cold air fan blade 1312, and the hot air fan blade 1313 are all disposed on the upper body 112. The hot air fan blade 1313 is disposed close to the first heating element 132, so that the air blown out by the hot air fan blade 1313 can be heated by the first heating element 132 and sent into the interior of the cooking cavity 12. The motor 1311 is positioned between the cold air fan blade 1312 and the hot air fan blade 1313, allowing the cold air fan blade 1312 to cool the motor 1311. Optionally, the air fryer 1 also includes a lamp assembly 16, which is positioned on the upper body 112 near the cooking cavity 12. This lamp assembly 16 provides illumination, allowing the user to monitor the food's progress even in low-light conditions. Optionally, the upper body 112 also includes an exhaust vent 173, a reflector 174, and a protective cover 175. The exhaust vent 173 is used for exhausting air, the reflector 174 reflects heat from the cooking cavity 12 back into the cooking cavity 12 to prevent heat loss, and the protective cover 175 further ensures a tight seal.

[0070] In some embodiments, optionally, a viewing window 171 is provided on the upper body 112.

[0071] In this embodiment, by providing a viewing window 171 on the upper body 112, the user can intuitively understand the changes in the food.

[0072] In some embodiments, the third heating element 15 may optionally include a heating element or a heating tube.

[0073] In this embodiment, the third heating element 15 can be a heating tape or a heating tube, which has a better heating effect and higher heating efficiency.

[0074] In some embodiments, optionally, a third heating element 15 is disposed around the cooking cavity 12.

[0075] In this embodiment, the third heating element 15 is arranged around the cooking cavity 12, which can make the cooking cavity 12 heat up more evenly.

[0076] In some embodiments, the third heating element 15 is optionally disposed along the height direction of the cooking cavity 12.

[0077] In this embodiment, the third heating element 15 is arranged along the height direction of the cooking cavity 12, which allows for a better arrangement of the third heating element 15.

[0078] In some embodiments, the cooking cavity 12 can be placed inside the body 11 along a first direction. Along the first direction, the distance between the third heating element 15 and the hot air assembly 13 is a first distance, and the distance between the third heating element 15 and the second heating element 14 is a second distance. Both the first distance and the second distance are greater than or equal to the length of the third heating element 15 along the first direction, wherein the first direction is the height direction of the cooking cavity 12.

[0079] In this embodiment, limiting the relationship between the distance between the third heating element 15 and the hot air assembly 13 and the length of the third heating element 15 can prevent the third heating element 15 from being too long and extending to the top, resulting in excessive heat at the top and causing the upper surface of the food to burn. Similarly, limiting the relationship between the distance between the third heating element 15 and the second heating element 14 and the length of the third heating element 15 can prevent the third heating element 15 from being too long and extending to the bottom, resulting in excessive heat at the bottom and causing the lower surface of the food to burn. Controlling the length of the third heating element 15 is appropriate and can improve the overall cooking effect.

[0080] In some embodiments, the number of third heating elements 15 may be multiple, and the multiple third heating elements 15 are arranged at circumferential intervals along the cooking cavity 12.

[0081] In this embodiment, there are multiple third heating elements 15, which are spaced apart along the circumference of the cooking cavity 12. This ensures that the entire cooking cavity 12 is heated evenly, preventing one side from being hot while the other side is cold, thus improving the overall puffing and browning effect of the food.

[0082] In some embodiments, the distance between any two adjacent third heating elements 15 is the same.

[0083] In this embodiment, among the plurality of third heating elements 15, the distance between any two adjacent third heating elements 15 is defined to be the same, which can further make the entire cooking cavity 12 heated evenly and improve the overall puffing and browning effect of the food.

[0084] In some embodiments, the hot air assembly 13 may optionally include: a first heating element 132 for heating the gas in the cooking chamber 12; and a fan assembly 131 disposed on the body 11 for circulating the gas in the cooking chamber 12.

[0085] In this embodiment, the hot air assembly 13 includes a first heating element 132 and a fan assembly 131. The first heating element 132 is used to heat the gas in the cooking chamber 12; the fan assembly 131 is disposed on the body 11 and is used to circulate the gas in the cooking chamber 12, which can further make the entire interior of the cooking chamber 12 heated evenly, and improve the overall puffing and browning effect of the food. The first heating element 132, the second heating element 14, and the third heating element 15 together constitute the heating assembly 10 of the present invention.

[0086] In some embodiments, the first heating element 132 may optionally include a heating tube or a heating plate; the second heating element 14 may include a heating tube or a heating plate.

[0087] In this embodiment, the heating effect of the heating element or heating plate is better. Furthermore, since the first heating element 132 is located on the upper body 112 and there are many components on the upper body 112, the first heating element 132 is an electric heating element. This avoids the problem of the first heating element 132 having a complex structure that is not conducive to installation. The second heating element 14 is located at the bottom of the cooking cavity 12. Since the bottom of the cooking cavity 12 has a relatively simple structure, the second heating element 14 can be a heating plate. The heating plate is evenly arranged at the bottom of the cooking cavity 12, which can make the bottom of the cooking cavity 12 heat more evenly. The heating plate can be heated by the thermistor 176.

[0088] In addition, such as Figure 2 As shown, this embodiment also provides a control method for the air fryer described in the above embodiments. The control method includes:

[0089] S102: Control the heating element and the fan element to preheat the cooking cavity so that the cooking cavity heats up at a first preset rate;

[0090] S104: Control the heating and fan components to puff the food in the cooking cavity;

[0091] S106: Control the heating and fan components to color the food inside the cooking cavity.

[0092] The air fryer control method provided by the present invention preheats the cooking cavity before the puffing process, so that the cooking cavity heats up at a first preset rate. This makes the temperature inside the cooking cavity more uniform, which helps to ensure that the surface and inside of the food achieve the ideal cooking effect at the same time. It can avoid the situation where the Western-style baked pastries do not expand properly or crack due to excessive local temperature.

[0093] In some technical solutions, the puffing process may optionally include an expansion stage and a maintenance stage, wherein the air supply power of the fan assembly during the expansion stage is less than or equal to the air supply power of the fan assembly during the maintenance stage.

[0094] In this technical solution, the puffing process includes an expansion stage and a maintenance stage. The airflow power of the fan assembly can be the same or different during the expansion and maintenance stages. For bread, the airflow power of the fan assembly is the same during both stages. For croissants, the airflow power of the fan assembly is greater during the maintenance stage than during the expansion stage. This allows the croissant to brown earlier and makes the crust firmer, thus locking in internal moisture and improving the texture. During the expansion stage, the food volume increases, while during the maintenance stage, the food volume remains unchanged.

[0095] In some technical solutions, optionally, the air supply power of the fan assembly during the expansion stage is a first preset power, and the air supply power of the fan assembly during the maintenance stage and the coloring process is a second preset power, wherein the first preset power is less than the second preset power.

[0096] In this technical solution, the power of the fan assembly during the expansion stage is less than that during the coloring process. This results in a lower airflow during expansion, allowing the food to fully puff up and preventing rapid surface drying that could affect the puffing effect. During the coloring process, the higher airflow allows for rapid dehydration and crisping of the crust. The dense crust locks in the food's internal moisture, achieving a crispy exterior and soft interior. Insufficient airflow during coloring would lead to significant moisture loss from the food. This method is particularly suitable for cooking foods like croissants, which have a crispy exterior and a soft interior.

[0097] In some technical solutions, optionally, the first preset power is less than or equal to one-quarter of the rated power of the wind turbine assembly, and the second preset power is greater than or equal to three-quarters of the rated power of the wind turbine assembly.

[0098] In this technical solution, during the puffing and coloring processes, the power of the fan assembly is sufficient to fully puff the food, preventing the surface from drying out too quickly and affecting the puffing effect. This allows the outer skin to dehydrate and become crispy quickly, while the dense outer skin locks in the moisture inside the food, achieving a crispy exterior and a soft interior. The rated power of the fan assembly is also the rated power of the fan itself.

[0099] In some technical solutions, optionally, the heating temperature of the heating component during the puffing process is greater than or equal to 150°C and less than or equal to 180°C.

[0100] In this technical solution, for products like croissants, better expansion requires meeting two conditions: first, sufficiently rapid heating; and second, maintaining the elasticity of the crust. Therefore, it can expand better in an environment of high temperature and low wind speed.

[0101] In some technical solutions, optionally, the first preset rate is greater than or equal to 40℃ / min and less than or equal to 60℃ / min. For example, it can be 40℃ / min, 50℃ / min, or 60℃ / min.

[0102] In this technical solution, the heating rate of the cooking cavity during preheating is controlled, which can avoid the preheating time being too long and affecting the cooking efficiency, and can also avoid the heating rate being too fast, which can lead to uneven temperature and problems such as insufficient cake expansion and cracked crust.

[0103] In some technical solutions, optionally, the heating temperature of the heating component during the coloring process is lower than the heating temperature of the heating component during the puffing process.

[0104] In this technical solution, the heating temperature of the heating component during the coloring process is lower than that during the puffing process. This solution is mainly used in the cooking of bread-type foods. The high temperature accelerates the evaporation of moisture on the surface and inside of the bread, which not only helps with expansion but also prepares the bread for the subsequent coloring stage. Once the bread has basically completed its expansion, the temperature will be appropriately reduced so that coloring can be carried out without causing the inside of the bread to become overly dry or the outside to burn.

[0105] In some technical solutions, optionally, the air fryer includes a frying drum for containing food to be cooked, the frying drum's containing cavity forming a cooking cavity, an opening at the first end of the frying drum, and a heating assembly including a first heating element, a second heating element, and a third heating element. The first heating element is positioned corresponding to the opening, the second heating element is positioned outside the frying drum for heating the side wall of the frying drum, and the third heating element is positioned outside the frying drum for heating the end of the second end of the frying drum. The first end and the second end are two ends of the frying drum that are positioned opposite each other. The step of controlling the heating assembly and the fan assembly to puff the food in the cooking cavity specifically includes: controlling the first heating element to heat the frying drum at a first preset temperature; controlling the second heating element to heat the frying drum at a second preset temperature; controlling the third heating element to heat the frying drum at a third preset temperature; and controlling the fan assembly to blow air into the frying drum at a first preset power.

[0106] In this technical solution, the heating component includes three heating elements: upper, middle, and lower. This simultaneous control of the heating elements (upper, middle, and lower) allows the food to be heated simultaneously during cooking, unlike the conventional method of placing a single heating element at the top or at both the top and bottom. This prevents the food from being heated at the top and bottom first, resulting in insufficient heat in the middle and causing the top and bottom to burn and the middle to collapse. The entire frying pan is heated more evenly and in a more three-dimensional manner, achieving a three-dimensional baking and cooking effect.

[0107] In some technical solutions, optionally, the first preset temperature is less than the third preset temperature, which is less than the second preset temperature.

[0108] In this technical solution, since the food expands from bottom to top due to heating, the temperature at the bottom is high and the temperature at the top is low. This not only allows for full expansion but also prevents the top from burning.

[0109] In some technical solutions, optionally, the first preset temperature is greater than the third preset temperature, which is greater than the second preset temperature.

[0110] This technical solution is mainly aimed at products like croissants. Since croissants do not have specific packaging boxes, they are usually placed directly on a tray. The bottom part is directly heated by the tray, and the heat is transferred through the tray. The other non-contact areas are heated by heat radiation. Since the heat conduction efficiency is higher than the heat radiation efficiency, controlling the temperature of the top, middle and bottom to gradually decrease can prevent the bottom part from being directly heated and burnt, and ensure that the top, middle and bottom parts of the food are cooked at the same time.

[0111] In some technical solutions, optionally, the temperature difference between the first preset temperature and the third preset temperature is greater than or equal to 15℃ and less than or equal to 25℃; the temperature difference between the second preset temperature and the third preset temperature is greater than or equal to 15℃ and less than or equal to 25℃.

[0112] In this technical solution, controlling the temperature difference between the upper, middle and lower heating elements can prevent the temperature difference from being too large, which would prevent the upper and lower parts of the food from being cooked at the same time and avoid one side from being burnt.

[0113] In some technical solutions, optionally, the first preset temperature is greater than or equal to 160℃ and less than or equal to 200℃; the third preset temperature is greater than or equal to 140℃ and less than or equal to 180℃; and the second preset temperature is greater than or equal to 120℃ and less than or equal to 160℃.

[0114] This technical solution mainly targets the cooking of croissants. The first preset temperature is greater than or equal to 160℃ and less than or equal to 200℃, for example, 170℃, 180℃ or 190℃. The third preset temperature is greater than or equal to 140℃ and less than or equal to 180℃, for example, 150℃, 160℃ or 170℃. The second preset temperature is greater than or equal to 120℃ and less than or equal to 160℃, for example, 130℃, 140℃ or 150℃. Controlling the heating range of the three heating elements can prevent the temperature from being too low, which would prevent the croissant from puffing, and can also prevent the temperature from being too high, which would cause the crust to burn.

[0115] In some technical solutions, optionally, for cooking cakes, a first preset temperature is greater than or equal to 100°C and less than or equal to 140°C, for example, 100°C, 120°C or 140°C; a third preset temperature is greater than or equal to 135°C and less than or equal to 180°C, for example, 140°C, 160°C or 180°C; and a second preset temperature is greater than or equal to 150°C and less than or equal to 200°C, for example, 170°C, 180°C or 190°C.

[0116] In some technical solutions, optionally, the first preset temperature is greater than or equal to 140℃ and less than or equal to 180℃, for example, 140℃, 160℃, or 180℃. The third preset temperature is greater than or equal to 120℃ and less than or equal to 160℃, for example, 120℃, 140℃, or 160℃. The second preset temperature is greater than or equal to 160℃ and less than or equal to 220℃, for example, 160℃, 180℃, or 200℃.

[0117] In some technical solutions, optionally, the step of controlling the heating element and the fan assembly to color the food in the cooking cavity includes: controlling the first heating element to heat the frying drum at a fourth preset temperature; controlling the third heating element to heat the frying drum at a fifth preset temperature; controlling the second heating element to heat the frying drum at a sixth preset temperature; and controlling the fan assembly to send air into the frying drum at a second preset power.

[0118] In some technical solutions, optionally, for cooking croissants, the fourth preset temperature is greater than or equal to 160°C and less than or equal to 200°C; the fifth preset temperature is greater than or equal to 140°C and less than or equal to 180°C; and the sixth preset temperature is greater than or equal to 120°C and less than or equal to 160°C.

[0119] In this technical solution, the fourth preset temperature is greater than or equal to 160℃ and less than or equal to 200℃, for example, 170℃, 180℃ or 190℃; the fifth preset temperature is greater than or equal to 140℃ and less than or equal to 180℃, for example, 150℃, 160℃ or 170℃; and the sixth preset temperature is greater than or equal to 120℃ and less than or equal to 160℃, for example, 130℃, 140℃ or 150℃. Controlling the heating range of the three heating elements can prevent the temperature from being too low, which would prevent coloring, and can also prevent the temperature from being too high, which would cause the surface to be scorched.

[0120] In some technical solutions, optionally, for cooking cakes, the fourth preset temperature is greater than or equal to 130°C and less than or equal to 180°C, for example, 150°C, 160°C or 170°C; the fifth preset temperature is greater than or equal to 120°C and less than or equal to 160°C, for example, 140°C, 150°C or 160°C; and the sixth preset temperature is greater than or equal to 100°C and less than or equal to 140°C, for example, 110°C, 120°C or 130°C.

[0121] In some technical solutions, optionally, for bread cooking, the fourth preset temperature is greater than or equal to 120°C and less than or equal to 160°C, for example, 120°C, 140°C or 150°C; the fifth preset temperature is greater than or equal to 130°C and less than or equal to 170°C, for example, 140°C, 150°C or 160°C; and the sixth preset temperature is greater than or equal to 140°C and less than or equal to 180°C, for example, 150°C, 160°C or 170°C.

[0122] In some technical solutions, optionally, during the puffing process, the heating time of the heating component is equal to the air supply time of the fan component, which is equal to a first preset time; during the coloring process, the heating time of the heating component is equal to the air supply time of the fan component, which is equal to a second preset time, and the first preset time is longer than the second preset time.

[0123] In this technical solution, the working time of the heating component and the fan component in the puffing process is longer than that in the coloring process. This results in good baking effect, uniform coloring, thorough baking, soft texture, thin crust, no cracking, and uniform surface on the top, middle, and bottom.

[0124] In some technical solutions, optionally, during the puffing process, the heating time is greater than or equal to 4 minutes and less than or equal to 8 minutes, the air supply time is greater than or equal to 4 minutes and less than or equal to 8 minutes, and the heating time is equal to the air supply time; during the coloring process, the heating time is greater than or equal to 2 minutes and less than or equal to 4 minutes, the air supply time is greater than or equal to 2 minutes and less than or equal to 4 minutes, and the heating time is equal to the air supply time.

[0125] In this technical solution, controlling the working time of the heating components and the air supply during the puffing and coloring processes can result in good baking effect, uniform coloring, thorough baking, soft texture, thin crust, no cracks, and uniform surface on the top, middle, and bottom.

[0126] The applicant will now describe in more detail the control method of the air fryer of this invention from three dimensions: bread, cake, and croissant.

[0127] Bread Cooking:

[0128] The bread baking process of this invention consists of four stages (excluding preheating): expansion, maintenance, shaping, and browning.

[0129] Expansion / Maintenance: At this stage, the baking dough has just been placed in the pan and begins cooking. The room-temperature dough needs to absorb a large amount of heat and then expand rapidly. Therefore, a relatively high temperature is set for this stage: Lower temperature setting (160℃-220℃, 180℃ optional in this plan); Middle temperature setting (160℃-200℃, 170℃ optional in this plan); Upper temperature setting (140℃-180℃, 160℃ optional in this plan). That is, lower temperature 180℃, middle temperature 170℃, upper temperature 160℃, with the lower, middle, and upper temperatures gradually decreasing. This method allows the bread to expand from the bottom up, and the lower temperature at the top prevents the surface from drying out and forming a crust too early, maintaining the elasticity of the bread's crust and promoting expansion. When the bread has expanded to near its maximum volume, the expansion rate slows down and is maintained at this level. The central heating temperature compensates for the insufficient radiation of heat from the bottom and top heating, making the entire cavity heat up more evenly and helping the center of the bread to be heated thoroughly. The center of the bread is fully baked and firm, without collapsing. The usual time to complete this stage is 8 to 12 minutes, but this method allows for a 10-minute option.

[0130] Shaping / Coloring: The baked goods have expanded to their maximum volume, surface moisture has evaporated, and the crust has partially browned, but they are not fully cooked. Therefore, the temperature needs to be lowered: lower temperature (140℃-180℃, 160℃ can be selected in this plan), middle temperature (130℃-170℃, 150℃ can be selected in this plan), and upper temperature (120℃-160℃, 140℃ can be selected in this plan). That is, lower temperature 160℃, middle temperature 150℃, and upper temperature 140℃. The relationship between heating temperature and time during the puffing and coloring process is shown in the curve. Figure 3 As shown, since the bread has already expanded and taken shape in the early stage, continuing to bake at a high temperature would easily cause the crust to burn while the inside remains uncooked. Therefore, a lower temperature was used for baking at this stage, which ensured even browning and thorough cooking inside.

[0131] Throughout the baking process, the airflow is kept at the lowest setting, P1, to further control the drying of the bread's moisture. This results in a thinner crust and a softer texture. The continuous airflow ensures more even heat distribution and improves the circulation of hot air, guaranteeing that even areas that would otherwise be exposed to heat radiation will be heated evenly when baking multiple loaves on the same tray. For example, when baking nine loaves on a tray, the middle loaves, being farther from the heat source, tend to receive less radiant heat and are more prone to uneven browning. The central heating and hot air heating method solves this problem.

[0132] In this process, the bread is first baked at high temperature to expand and shape, and then baked at low temperature for even browning and thorough cooking inside. This method avoids burning the bread or leaving it undercooked inside, thus improving the quality of the bread.

[0133] In this process, to ensure the effectiveness of the expansion and maintenance stages, the expansion stage is controlled between 8 and 12 minutes. If it is too early, the expansion may be insufficient, and if it is too late, the surface may be baked too dark. The molding and coloring stages can be adjusted according to the actual effect, with an adjustment range of 1 to 10 minutes.

[0134] Taking the baking method of butter rolls as an example, the baking process of the bread of this invention will be described in detail:

[0135] Butter bread recipe: 500g high-gluten flour, 50g butter, 80g sugar, 20g milk powder, 7g salt, 250ml water, 1 egg, 6g yeast.

[0136] practice:

[0137] 1. Mix the high-gluten flour, sugar, salt, yeast, egg, milk powder and water until the gluten reaches 60% strength, then add the butter and mix until the gluten membrane is formed;

[0138] 2. Take out the dough and let it rest for 20 minutes. Then divide it into 30-gram dough balls, roll them into balls, and refrigerate them for 20 minutes to let them rise.

[0139] 3. Roll the small dough balls into balls again, place them in a small baking pan, and arrange them evenly. There are a total of 9 small dough balls.

[0140] 4. Ferment until doubled in size (about 40 minutes), then remove.

[0141] 5. Brush with egg wash and bake in the oven.

[0142] The baking parameters are shown in Table 1 below:

[0143]

[0144]

[0145] Table 1

[0146] Experiments have shown that the butter rolls prepared by this method have excellent baking results, even browning (both the bottom and top are evenly browned), and the bread is thoroughly cooked and has a soft texture.

[0147] Furthermore, taking the baking method of pineapple bread as an example, the baking process of the bread of this invention will be described in detail:

[0148] Pineapple Bread Recipe: 500g high-gluten flour, 50g butter, 100g sugar, 20g milk powder, 7g salt, 250ml water, 1 egg, 6g yeast;

[0149] Pineapple crust recipe: 100g butter, 100g powdered sugar, 50g egg, 10g milk powder, 200g high-gluten flour, 3g baking powder;

[0150] Pineapple peel recipe:

[0151] Beat the butter, powdered sugar, and eggs until fluffy, then add the milk powder, bread flour, and baking powder and mix well (do not overmix until gluten develops).

[0152] Pineapple Bread Recipe:

[0153] 1. Mix the high-gluten flour, sugar, salt, yeast, egg, milk powder and water until the gluten reaches 60% strength, then add the butter and mix until the gluten is fully developed;

[0154] 2. Take out the dough and let it rest for 20 minutes. Then divide it into 50-gram dough balls, roll them into balls, and refrigerate them for 20 minutes to let them rise.

[0155] 3. Wrap the dough with red bean filling, then wrap it with pineapple crust (20g). Place 4 dough pieces on each baking tray.

[0156] 4. After the final fermentation, brush the puff pastry with egg yolk and bake.

[0157] The baking parameters are shown in Table 2 below:

[0158]

[0159]

[0160] Table 2

[0161] The pineapple bread prepared by this method has a good baking effect, uniform browning, crispy crust, thorough baking, and soft texture.

[0162] Furthermore, taking a large loaf of bread as an example, the baking process of the bread of this invention will be described in detail:

[0163] The recipe and method for making large loaves are the same as those for pineapple bread;

[0164] The baking parameters are shown in Table 3 below:

[0165] Dimension preheating expansion maintain forming Coloring upper temperature 160℃ 160℃ 160℃ 140℃ 140℃ Central and lower temperatures 180℃ 180℃ 180℃ 160℃ 160℃ wind P1 P1 P1 P1 P1 time 3min 5min 5min 2min 6min

[0166] Table 3

[0167] The large loaves prepared by this method have excellent baking results, uniform browning, crispy crust, thorough baking, and a soft texture.

[0168] Traditional air fryers use a single heat source, with only airflow and temperature, which can be considered two-dimensional. Although some convection ovens also have upper heating, lower heating, and airflow, they only have three dimensions. The heating element in the middle section added in this embodiment has two more dimensions than traditional air fryers and one more dimension than convection ovens. This allows for more three-dimensional and more uniform heating, resulting in better performance. Furthermore, the implementation process uses a method of first expanding, then browning and thoroughly baking, achieving excellent baking results.

[0169] Cake Cooking:

[0170] The cake baking process in this embodiment consists of four stages (excluding preheating): expansion / maintenance, shaping / coloring.

[0171] Expansion / Maintenance: At this stage, the cake batter has just been placed in the pan and is beginning to cook. After baking, the batter rapidly expands until the cake reaches its maximum volume and maintains this expansion. Therefore, the lower temperature setting for this stage is (150℃-200℃, 180℃ is optional in this recipe); the middle temperature setting is (135℃-180℃, 150℃ is optional in this recipe); and the upper temperature is (100℃-140℃, 120℃ is optional in this recipe). That is, lower temperature 180℃, middle temperature 150℃, and upper temperature 120℃. Since caramelization is intense above 140℃ and causes excessive browning, the upper temperature should be avoided above 140℃. The heating structure, consisting of a bottom, middle, and top section, forms a pyramid-shaped heating cavity with a higher temperature at the bottom and a lower temperature at the top. The higher temperature at the bottom facilitates the expansion of the cake batter from bottom to top, while the lower temperature at the top prevents the cake surface from drying out and losing elasticity, which would hinder the expansion of the cake. The middle heating temperature effectively supplements the heat in the transition area between the bottom and top heating sections, resulting in more even and complete expansion. Since cake baking requires retaining more moisture to make the cake softer, the fan speed should be controlled at the lowest setting, P1. In this design, the lowest fan speed is P1, and the highest is P3.

[0172] Shaping / Coloring: The cake has risen to its maximum volume but is not fully cooked. The top surface is not colored. The lower temperature is adjusted to (100℃-140℃, 120℃ is optional in this plan); the middle temperature is set to (120℃-160℃, 140℃ is optional in this plan); and the top temperature is set to (130℃-180℃, 150℃ is optional in this plan). That is, the lower temperature is 120℃, the middle temperature is 140℃, and the top temperature is 150℃. The relationship between heating temperature and time during the rising and coloring process is shown in the curve. Figure 4 As shown, the cavity heating form becomes an inverted pyramid structure with a high temperature at the top and a low temperature at the bottom. Since the cake has already expanded and taken shape in the early stage, but the top surface has not been colored or set, it needs to be baked with a high temperature at the top and a low temperature at the bottom to ensure that the top surface is colored while avoiding the bottom from being too dark.

[0173] Throughout the entire cake baking process, the airflow is controlled at the lowest setting, P1, to further control the drying of the cake's moisture by high airflow. This results in a thinner crust and a softer texture. This process differs from conventional methods by using a low-temperature top and high-temperature bottom baking method to allow the cake to rise first. Conventional methods often fail to use this variable temperature method, as the cake crust dries out too quickly, losing its elasticity and hindering the cake's expansion. This can lead to the cake not rising to its maximum size or cracking at the top. The heating in the middle supplements the heat in the middle section of the heating chamber, making the baking effect more even and the expansion more uniform. The resulting cake has a uniform crust thickness at the bottom, middle, and top.

[0174] In this process, to ensure the effectiveness of the expansion and maintenance stages, the expansion stage is controlled between 15 and 25 minutes. Too early may result in insufficient expansion, while too late may result in over-baking and a dry texture. The subsequent shaping and coloring stages can be adjusted according to the actual situation, but usually should not exceed 30 minutes.

[0175] In this process, the cake is first baked at a high temperature in the lower middle section and then at a low temperature in the upper section to ensure that it rises fully and to prevent the top of the cake from cracking. Then, the cake is baked again at a low temperature in the lower middle section and then at a high temperature in the upper section to ensure that it is fully cooked and browned.

[0176] More specifically, taking a certain type of cake as an example, let me describe the cake preparation process in more detail:

[0177] Bread recipe: 110g granulated sugar, 10g cornstarch, 4 fresh eggs, 60g milk, 60g vegetable oil, 1g salt, 100g low-gluten flour (the flour should be non-fermented; the maximum particle size of the granulated sugar should not exceed 0.3mm; each egg weighs 55g-60g with shell).

[0178] Container: Springform cake pan (8 inches: diameter 200±10mm, height 50±15mm);

[0179] Preparation method:

[0180] 1) Separate the egg yolks and egg whites (pour the egg whites into a mixing bowl). Use a hand whisk to beat the egg yolks until smooth. Then mix the egg yolks, milk, vegetable oil, and salt. Continue to use a hand whisk to stir in a circular motion at low speed until a layer of foam forms on the surface. Sift in the cake flour and stir vertically in a circular motion until smooth (until there are no dry flour particles; avoid over-stirring and developing gluten).

[0181] 2) Add granulated sugar to egg whites and beat with an electric mixer on low speed until the sugar dissolves, then beat continuously until soft peaks form;

[0182] 3) Add cornstarch and stir continuously until stiff peaks form (you can lift the peaks);

[0183] 4) Add the beaten egg whites to the egg yolk mixture in three batches, and fold them in gently with a spatula (fold from the bottom up, do not stir in a circular motion to prevent the egg whites from deflating). Pour 480g into the cake mold.

[0184] 5) After preheating, place the cake in the oven and bake.

[0185] Operation prompts:

[0186] 1) Before use, the mixing bowl / egg-beating bowl must be free of oil and water and dry;

[0187] 2) When separating egg whites and yolks, it is essential to ensure that no yolk gets into the egg whites;

[0188] 3) The egg yolk mixture must be prepared first, then the egg whites should be whipped. Use the whipped egg whites immediately to avoid deflating if left for too long.

[0189] 4) A pH value between 4.6 and 5.1 is beneficial for the stability of egg white foam. White vinegar, lemon juice, and cream of tartar can be added when whipping egg whites to adjust the pH value.

[0190] The baking parameters are shown in Table 4 below:

[0191] Dimension preheating Expansion / Maintenance Molding / Coloring upper temperature 120℃ 120℃ 150℃ Central 180℃ 150℃ 140℃ Lower temperature 180℃ 180℃ 120℃ wind P1 P1 P1 time 3min 25min 15min

[0192] Table 4

[0193] The experiment showed that the baking effect was good, the color was even (both the bottom and the top were evenly colored), the cake was fully cooked, the texture was soft, the crust was thin, there were no cracks, and the surface of the top, middle and bottom was uniform.

[0194] The cake baking method in this embodiment, compared with the traditional air frying, enables personalized baking of baked goods. In this solution, the cake is first baked to expand, the top surface is not browned, and then the top surface is browned while the bottom is not over-baked. This effectively avoids cracking and dark browning, and makes the cake surface uniform in thickness, browning, and soft.

[0195] Croissant Cooking:

[0196] The croissant baking process of this invention consists of four stages (excluding preheating): expansion, maintenance, shaping, and coloring.

[0197] Expansion: At this stage, the cake batter is just placed in the pan to begin cooking. The croissants expand rapidly after baking. Better expansion requires two conditions: first, sufficiently rapid heating; second, maintaining the elasticity of the crust. If the crust dries out, it will restrict the bread's expansion, affecting its growth. This stage requires the croissants to expand quickly to achieve a fluffy and soft texture. Therefore, the temperature is set in a relatively high range (150℃-200℃). This higher temperature range allows for rapid heating, effectively enabling the gas inside the bread to expand quickly, expanding the bread and achieving a softer texture. During this stage, the fan speed is set to the lowest setting, specifically P1 in this setup (the air fryer platform cannot be set to 0 speed; setting it to 0 will prevent heat transfer and cause malfunctions). Setting the fan speed to the lowest setting ensures proper heat transfer while preventing excessively high fan speeds that would cause the croissant crust to dry out too quickly, thus maintaining its elasticity.

[0198] Maintenance: After the initial baking and expansion, the croissants are close to their maximum volume and the expansion rate is almost at a standstill. At this stage, the fan speed needs to be switched from the minimum to the maximum. In this plan, the maximum value is P3, which allows the crust to dehydrate and become crisp quickly. From the maintenance stage until the end of cooking, the maximum fan speed needs to be maintained to ensure the most efficient dehydration and crisping of the croissant crust.

[0199] Shaping: The horn has expanded to its maximum volume, but it is not fully cooked and the top surface is not colored.

[0200] Coloring: Bake until a beautiful color is achieved and the food is fully cooked.

[0201] In this process, the upper temperature should be higher than the lower temperature. The specific reason is that in actual application, the croissant will be placed at the bottom of the frying tank, and part of the croissant's area will be in contact with the baking tray. Since the area in direct contact is directly heated by the baking tray, while the other non-contact areas are heated by heat radiation, the heat conduction efficiency is higher than the heat radiation efficiency. In order to achieve a uniform and consistent browning effect, the temperature of the upper layer is set to be higher than that of the lower layer, by a range (15℃-25℃), and so on. Compared with other products, this solution adds a middle heating element, which puts the entire cooking cavity in a more uniform three-dimensional heating state, allowing the food to be heated more evenly.

[0202] In this process, variable air speed and temperature difference are used to achieve uniform browning, which is more efficient and results in a crispier crust.

[0203] In this process, high-temperature rapid heating and expansion are used, and high wind speed is combined with high temperature for rapid dehydration and crisping.

[0204] Temperature control throughout the baking process: (Upper temperature: 160℃-200℃, 180℃ optional in this plan); Middle-lower temperature: 140℃-180℃, 165℃ optional in this plan; Lower temperature: 120℃-160℃, 150℃ optional in this plan. That is, lower temperature 150℃, middle temperature 165℃, upper temperature 180℃. The relationship between heating temperature and time during puffing and browning is shown in the curve below. Figure 5 As shown, the overall cooking time is controlled between 8 and 12 minutes (10 minutes is optional in this plan). During the shaping and browning process, the browning time can be adjusted according to different needs, with an adjustment range of 4 minutes and a minimum adjustment time of 1 minute.

[0205] Furthermore, taking a certain model of croissant as an example, let's describe the preparation process of the croissant in more detail:

[0206] Frozen semi-finished croissants sold in the market, each weighing 25 grams, are fermented and then baked.

[0207] The baking parameters are shown in Table 5 below:

[0208]

[0209]

[0210] Table 5

[0211] The croissants prepared using this method, compared to those prepared by conventional air frying for 10 minutes and conventional oven baking for 15 minutes, showed excellent baking results. The croissants prepared using this method had even browning (both the bottom and top were evenly browned), resulting in a crispy exterior and soft interior. Generally, croissants prepared by air frying for 10 minutes had uneven browning and a burnt bottom, while those baked in the oven for 15 minutes exhibited extremely uneven browning, with a burnt bottom and an unbrowned center. Further analysis of the crispness of the top and the firmness of the center of the three croissants was conducted. Figure 6 As shown, the croissants prepared by this method exhibit a maximum 54.5% increase in crispness at the top compared to those prepared using a conventional fryer or oven. Figure 7 As shown, the firmness of the middle section increased by 136.6%, proving that this method is superior to both air frying and oven baking.

[0212] The croissant baking method in this embodiment, compared with the traditional air frying, achieves personalized baking of baked goods. In this solution, the bread is first baked to expand, and then the surface is baked to brown and crisp, which can achieve a more uniform and crispier baking effect. This solution is also applicable to other baked goods that require a crispy outer crust.

[0213] like Figure 1 and Figure 8As shown, a second aspect of the present invention provides a control device 8 for an air fryer. The air fryer 1 includes a cooking chamber 12, a heating assembly 10, and a fan assembly 131. The fan assembly 131 is used to circulate air within the cooking chamber 12, and the heating assembly 10 is used to heat the air within the cooking chamber 12. The control device 8 includes: a control unit 82, used to control the heating assembly 10 and the fan assembly 131 to preheat the cooking chamber 12 so that the cooking chamber 12 heats up at a first preset rate; to control the heating assembly 10 and the fan assembly 131 to puff the food within the cooking chamber 12; and to control the heating assembly 10 and the fan assembly 131 to brown the food within the cooking chamber 12.

[0214] Since the air fryer control device 8 provided by the present invention can realize the air fryer control method provided by any of the technical solutions of the first aspect of the present invention, it has all the beneficial effects of the air fryer control method provided by any of the technical solutions of the first aspect of the present invention, which will not be repeated here.

[0215] A third aspect of the present invention provides a readable storage medium on which a program or instructions are stored, and when the program or instructions are executed by a processor, the steps of the control method for an air fryer provided in any of the technical solutions of the first aspect of the present invention are implemented.

[0216] Since the readable storage medium provided by the present invention can realize the air fryer control method provided by any of the technical solutions of the first aspect of the present invention, it has all the beneficial effects of the air fryer control method provided by any of the technical solutions of the first aspect of the present invention, which will not be repeated here.

[0217] The fourth aspect of the present invention provides an air fryer 1 comprising: a control device 8 for an air fryer as provided in the second aspect of the present invention, or a readable storage medium as provided in the third aspect of the present invention.

[0218] In the description of this invention, the term "a plurality of" refers to two or more. 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 the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. The terms "connection," "installation," "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in this invention can be understood according to the specific circumstances.

[0219] In the description of this invention, 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 the invention. In this invention, 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.

[0220] The above are merely optional embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention can have various modifications and variations. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A control method for an air fryer, characterized in that, The air fryer includes a cooking chamber, a heating element, and a fan element. The fan element is used to circulate air within the cooking chamber, and the heating element is used to heat the cooking chamber. The control method for the air fryer includes: The heating assembly and the fan assembly are controlled to preheat the cooking cavity so that the cooking cavity heats up at a first preset rate. The heating assembly and the fan assembly are controlled to puff the food inside the cooking cavity; The heating assembly and the fan assembly are controlled to color the food inside the cooking cavity.

2. The control method for an air fryer according to claim 1, characterized in that, The expansion process includes an expansion stage and a maintenance stage, wherein the air supply power of the fan assembly during the expansion stage is less than or equal to the air supply power of the fan assembly during the maintenance stage.

3. The control method for an air fryer according to claim 2, characterized in that, During the expansion stage, the air supply power of the fan assembly is a first preset power, and during the maintenance stage and the coloring process, the air supply power of the fan assembly is a second preset power, wherein the first preset power is less than the second preset power.

4. The control method for an air fryer according to claim 3, characterized in that, The first preset power is less than or equal to one-quarter of the rated power of the wind turbine assembly, and the second preset power is greater than or equal to three-quarters of the rated power of the wind turbine assembly.

5. The control method for an air fryer according to claim 1, characterized in that, During the puffing process, the heating temperature of the heating component is greater than or equal to 150°C and less than or equal to 180°C.

6. The control method for an air fryer according to claim 1, characterized in that, The first preset rate is greater than or equal to 40℃ / min and less than or equal to 60℃ / min.

7. The control method for an air fryer according to claim 1, characterized in that, The heating temperature of the heating component during the coloring process is lower than the heating temperature of the heating component during the puffing process.

8. The control method for an air fryer according to claim 1, characterized in that, The air fryer includes a frying drum for holding food to be cooked, the frying drum's receiving cavity forming the cooking cavity, and an opening at a first end of the frying drum. The heating assembly includes a first heating element, a second heating element, and a third heating element. The first heating element is disposed corresponding to the opening, the second heating element is disposed outside the frying drum for heating the side wall of the frying drum, and the third heating element is disposed outside the frying drum for heating the end of the second end of the frying drum. The first end and the second end are two opposite ends of the frying drum. The step of controlling the heating assembly and the fan assembly to puff the food in the cooking cavity specifically includes: The first heating element is controlled to heat the frying barrel at a first preset temperature. The second heating element is controlled to heat the frying barrel at a second preset temperature. The third heating element is controlled to heat the frying barrel at a third preset temperature; The fan assembly is controlled to deliver air into the frying barrel at a first preset power.

9. The control method for an air fryer according to claim 8, characterized in that, The first preset temperature is greater than the third preset temperature, which is greater than the second preset temperature.

10. The control method for an air fryer according to claim 9, characterized in that, The temperature difference between the first preset temperature and the third preset temperature is greater than or equal to 15°C and less than or equal to 25°C. The temperature difference between the second preset temperature and the third preset temperature is greater than or equal to 15°C and less than or equal to 25°C.

11. The control method for an air fryer according to claim 8, characterized in that, The first preset temperature is greater than or equal to 160℃ and less than or equal to 200℃; the third preset temperature is greater than or equal to 140℃ and less than or equal to 180℃; the second preset temperature is greater than or equal to 120℃ and less than or equal to 160℃; or The first preset temperature is greater than or equal to 100℃ and less than or equal to 140℃; the third preset temperature is greater than or equal to 135℃ and less than or equal to 180℃; the second preset temperature is greater than or equal to 150℃ and less than or equal to 200℃; or The first preset temperature is greater than or equal to 140°C and less than or equal to 180°C, the third preset temperature is greater than or equal to 120°C and less than or equal to 160°C, and the second preset temperature is greater than or equal to 160°C and less than or equal to 220°C.

12. The control method for an air fryer according to claim 8, characterized in that, The step of controlling the heating assembly and the fan assembly to color the food in the cooking cavity includes: The first heating element is controlled to heat the frying barrel at a fourth preset temperature; The third heating element is controlled to heat the frying barrel at a fifth preset temperature; The second heating element is controlled to heat the frying barrel at a sixth preset temperature; The fan assembly is controlled to deliver air into the frying barrel at a second preset power.

13. The control method for an air fryer according to claim 12, characterized in that, The fourth preset temperature is greater than or equal to 160℃ and less than or equal to 200℃; the fifth preset temperature is greater than or equal to 140℃ and less than or equal to 180℃; and the sixth preset temperature is greater than or equal to 120℃ and less than or equal to 160℃; or The fourth preset temperature is greater than or equal to 130℃ and less than or equal to 180℃; the fifth preset temperature is greater than or equal to 120℃ and less than or equal to 160℃; and the sixth preset temperature is greater than or equal to 100℃ and less than or equal to 140℃; or The fourth preset temperature is greater than or equal to 120℃ and less than or equal to 160℃, the fifth preset temperature is greater than or equal to 130℃ and less than or equal to 170℃, and the sixth preset temperature is greater than or equal to 140℃ and less than or equal to 180℃.

14. The control method for an air fryer according to any one of claims 1 to 7, characterized in that, During the puffing process, the heating time of the heating component is equal to the air supply time of the fan component, which is equal to the first preset time. During the coloring process, the heating duration of the heating component is equal to the air supply duration of the fan component, which is equal to the second preset duration, and the first preset duration is greater than the second preset duration.

15. The control method for an air fryer according to claim 14, characterized in that, During the puffing process, the heating time is greater than or equal to 4 minutes and less than or equal to 8 minutes, the air supply time is greater than or equal to 4 minutes and less than or equal to 8 minutes, and the heating time is equal to the air supply time. During the coloring process, the heating time is greater than or equal to 2 minutes and less than or equal to 4 minutes, the air supply time is greater than or equal to 2 minutes and less than or equal to 4 minutes, and the heating time is equal to the air supply time.

16. A control device for an air fryer, characterized in that, The air fryer includes a cooking chamber, a heating element, and a fan assembly. The fan assembly is used to circulate air within the cooking chamber, and the heating element is used to heat the cooking chamber. The control device of the air fryer includes: A control unit is used to control the heating assembly and the fan assembly to preheat the cooking cavity so that the cooking cavity heats up at a first preset rate. The heating assembly and the fan assembly are controlled to puff the food inside the cooking cavity; The heating assembly and the fan assembly are controlled to color the food inside the cooking cavity.

17. 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 air fryer control method as described in any one of claims 1 to 15.

18. An air fryer, characterized in that, include: The control device for the air fryer as described in claim 16; or The readable storage medium as described in claim 17.

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