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

Abstract

The application provides a control method and device of an air fryer, the air fryer and a readable storage medium. The air fryer comprises a frying barrel, a hot air assembly, a second heating element and a third heating element. The first end of the frying barrel is provided with an opening. The hot air assembly is used for inputting hot air into the frying barrel through the opening. The second heating element is arranged outside the frying barrel and is used for heating the end of the second end of the frying barrel. The first end and the second end are two ends of the frying barrel arranged oppositely. The third heating element is arranged outside the frying barrel and is used for heating the side wall of the frying barrel. The control method of the air fryer comprises the following steps: after obtaining a cooking instruction, the hot air assembly, the second heating element and the third heating element are controlled to work simultaneously. According to the control method of the air fryer, the upper, middle and lower heating elements are controlled to heat simultaneously. In the cooking process, the upper, middle and lower parts of the food can contact heat simultaneously, the whole frying barrel is heated more uniformly, and the heating is more three-dimensional.

Description

Technical Field

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

[0002] Most air fryers currently have a heat source at the top, and some also have a heat source at the bottom. However, most air fryers do not have a heat source in the middle. When baking cakes, the top and bottom of the cake batter are heated first, and the surface dries quickly and loses its elasticity under the influence of temperature and airflow. At this time, the internal temperature of the cake is still relatively low. As the cake expands during the later stages of baking, it is easy to burst the surface, causing the cake to crack. In more serious cases, the cake may even become cracked and burnt, resulting in a poor appearance. 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 an air fryer is provided.

[0007] A fourth aspect of the present invention is that a readable storage medium is provided.

[0008] The first aspect of the present invention provides a control method for an air fryer. The air fryer includes a frying drum, a hot air assembly, a second heating element, and a third heating element. The first end of the frying drum has an opening. The hot air assembly is used to input hot air into the frying drum through the opening. The second heating element is disposed outside the frying drum and is used to heat 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 disposed opposite to each other. The third heating element is disposed outside the frying drum and is used to heat the side wall of the frying drum. The control method for the air fryer includes: after receiving a cooking command, controlling the hot air assembly, the second heating element, and the third heating element to work simultaneously.

[0009] The present invention discloses a control method for an air fryer. The air fryer includes a frying drum, a hot air assembly, a second heating element, and a third heating element. The first end of the frying drum has an opening, through which the hot air assembly supplies hot air. The third heating element is located outside the frying drum and heats its side walls. The second heating element is also located outside the frying drum and heats its second end. The first and second ends are opposite ends of the frying drum, i.e., the top opening of the frying drum. The hot air assembly is located at the opening, and the third heating element is located at the bottom of the frying drum. This air fryer control method simultaneously controls the heating of the top, middle, and bottom heating elements. Compared to conventional methods that only have one heating element at the top or both at the top and bottom, during cooking, the top, middle, and bottom parts of the food can simultaneously receive heat. This prevents the top and bottom parts from heating first while the middle part remains underheated, resulting in burnt tops and bottoms and a collapsed middle part. The entire frying drum is heated more evenly and comprehensively.

[0010] In some technical solutions, optionally, the hot air assembly includes a first heating element, and the step of controlling the hot air assembly, the second heating element, and the third heating element to work simultaneously specifically includes: controlling the first heating element, the second heating element, and the third heating element to work according to a first set of parameters to puff the food; and controlling the first heating element, the second heating element, and the third heating element to work according to a second set of parameters to color the food.

[0011] In this technical solution, the food is first expanded to ensure a soft texture, and then colored to ensure it is fully cooked.

[0012] In some technical solutions, optionally, during the puffing process of food, the heating temperatures of the first heating element, the third heating element, and the second heating element are different.

[0013] In this technical solution, during the puffing process of food, the heating temperatures of the first heating element, the third heating element, and the second heating element are different. That is, along the length of the frying drum, the temperature at different locations inside the frying drum is different. This creates a certain temperature difference, which makes the heating method more flexible. According to different needs, the appropriate temperature at each location inside the frying drum can be determined, which helps to improve the cooking effect.

[0014] In some technical solutions, optionally, during the puffing process of food, the heating temperature of the first heating element is lower than the heating temperature of the third heating element, and the heating temperature of the third heating element is lower than the heating temperature of the second heating element.

[0015] 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.

[0016] In some technical solutions, optionally, during the puffing process of food, the heating temperature of the first heating element is greater than that of the third heating element, and the heating temperature of the third heating element is greater than that of the second heating element.

[0017] 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.

[0018] In some technical solutions, optionally, the temperature difference between the heating temperature of the first heating element and the heating temperature of the third heating element is greater than or equal to 10℃ and less than or equal to 15℃; the temperature difference between the heating temperature of the second heating element and the heating temperature of the third heating element is greater than or equal to 10℃ and less than or equal to 15℃.

[0019] 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.

[0020] In some technical solutions, optionally, during the puffing process of food, the heating temperature of the first heating element is greater than or equal to 100°C and less than or equal to 140°C.

[0021] In this technical solution, for high-sugar foods such as cakes, during the cooking process, the cake batter is placed in a packaging box and then into the fryer. The top surface of the cake is in direct contact with the hot air inside the fryer. When the temperature exceeds 140℃, the sugar in the cake is prone to caramelization. Therefore, controlling the upper heating temperature to be less than or equal to 140℃ can prevent the top of the cake from burning. High-sugar foods are defined as those with a sugar content of 18% or higher.

[0022] In some technical solutions, optionally, during the puffing process of food, the heating temperature of the first heating element is lower than that of the third heating element, and the heating temperature of the third heating element is lower than that of the second heating element; the temperature difference between the heating temperature of the first heating element and the heating temperature of the third heating element is greater than or equal to 25°C and less than or equal to 35°C; the temperature difference between the heating temperature of the second heating element and the heating temperature of the third heating element is greater than or equal to 25°C and less than or equal to 35°C.

[0023] In this technical solution, the temperature difference between the upper, middle, and lower heating elements is relatively large. This is because, for high-sugar foods, the upper part's temperature is controlled to be less than or equal to 140℃ to prevent caramelization. Therefore, it's necessary to maximize the temperature of the bottom and middle parts. Then, during the coloring process, the upper temperature is increased while the bottom and middle temperatures are appropriately decreased. This increases the cooking speed and prevents the food from drying out. Understandably, if the temperature difference between the upper, middle, and lower parts is small during puffing—that is, the temperatures are around 130℃, 140℃, and 150℃ respectively—it will not only fail to expand effectively but will also easily dry out, resulting in no expansion at all.

[0024] In some technical solutions, optionally, in the process of coloring food, the heating temperature of the first heating element is greater than the heating temperature of the third heating element, and the heating temperature of the third heating element is greater than the heating temperature of the second heating element.

[0025] In this technical solution, for high-sugar foods, since the temperature is low at the top and high at the bottom during the puffing process, the bottom part is much more cooked than the top part. Therefore, during the coloring process, it is necessary to control the temperature at the top to be high so that the top and bottom parts can be cooked at the same time.

[0026] In some technical solutions, optionally, the step of controlling the first heating element, the second heating element, and the third heating element to operate according to the first set of parameters includes: controlling the first heating element to heat at a first heating temperature, controlling the second heating element to heat at a second heating temperature, and controlling the third heating element to heat at a third heating temperature; the first heating temperature is greater than or equal to 100℃ and less than or equal to 140℃; the third heating temperature is greater than or equal to 135℃ and less than or equal to 180℃; and the second heating temperature is greater than or equal to 150℃ and less than or equal to 200℃.

[0027] In this technical solution, during the puffing process of food, the heating temperature of the first heating element is greater than or equal to 100℃ and less than or equal to 140℃; for example, 120℃, 110℃, or 140℃; the heating temperature of the third heating element is greater than or equal to 135℃ and less than or equal to 180℃; for example, 160℃, 170℃, or 180℃; and the heating temperature of the second heating element is greater than or equal to 150℃ and less than or equal to 200℃; for example, 170℃, 180℃, or 190℃. Controlling the heating range of the three heating elements can prevent the temperature from being too low, which would prevent puffing, and can also prevent the temperature from being too high, which would cause the surface to burn.

[0028] In some technical solutions, optionally, the steps of controlling the first heating element, the second heating element, and the third heating element to operate according to the second set of parameters include: controlling the first heating element to heat at a fourth heating temperature, controlling the second heating element to heat at a fifth heating temperature, and controlling the third heating element to heat at a sixth heating temperature; the fourth heating temperature is greater than or equal to 130°C and less than or equal to 180°C; the sixth heating temperature is greater than or equal to 120°C and less than or equal to 160°C; and the fifth heating temperature is greater than or equal to 100°C and less than or equal to 140°C.

[0029] In this technical solution, during the coloring process of food, the heating temperature of the first heating element is greater than or equal to 130℃ and less than or equal to 180℃, for example, 130℃, 140℃ or 150℃; the heating temperature of the second heating element is greater than or equal to 100℃ and less than or equal to 140℃, for example, 100℃, 120℃ or 140℃; and the heating temperature of the third heating element is greater than or equal to 120℃ and less than or equal to 160℃, for example, 120℃, 140℃ or 160℃. 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 burn.

[0030] In some technical solutions, optionally, in the step of puffing the food, the heating time of the first heating element, the second heating element and the third heating element are the same, and all are greater than or equal to 8 minutes and less than or equal to 20 minutes; in the step of coloring the food, the heating time of the first heating element, the second heating element and the third heating element are the same, and all are greater than or equal to 1 minute and less than or equal to 30 minutes.

[0031] In this technical solution, controlling the heating time for puffing and coloring processes can result in good baking effect, uniform coloring, thorough baking, soft texture, thin crust, no cracking, and uniform surface on the top, middle, and bottom.

[0032] A second aspect of the present invention provides a control device for an air fryer. The air fryer includes a frying drum, a hot air assembly, a second heating element, and a third heating element. The first end of the frying drum has an opening, and the hot air assembly is used to input hot air into the frying drum through the opening. The second heating element is disposed outside the frying drum and is used to heat 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 disposed opposite to each other. The third heating element is disposed outside the frying drum and is used to heat the side wall of the frying drum. The control device for the air fryer includes a control unit, which is used to control the hot air assembly, the second heating element, and the third heating element to work simultaneously after receiving a cooking command.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] 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

[0038] 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:

[0039] Figure 1 A schematic diagram of the structure of an air fryer according to an embodiment of the present invention is shown;

[0040] Figure 2 A flowchart illustrating the control method of an air fryer according to an embodiment of the present invention is shown;

[0041] Figure 3 A graph showing the relationship between heating temperature and time for bread in an embodiment of the present invention is shown.

[0042] Figure 4 A graph showing the relationship between heating temperature and time for a cake in an embodiment of the present invention is provided.

[0043] Figure 5 A graph showing the relationship between heating temperature and time for a croissant in an embodiment of the present invention is shown.

[0044] 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.

[0045] 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.

[0046] Figure 8 A schematic block diagram of the control device for an air fryer according to an embodiment of the present invention is shown.

[0047] in, Figure 1 and Figure 8 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0048] 1 Air fryer, 11 Main body, 111 Pot body assembly, 1111 Outer shell, 11111 Shell body, 11112 Base, 1112 Pot body, 112 Upper body, 12 Frying drum, 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. Detailed Implementation

[0049] 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.

[0050] 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.

[0051] like Figure 1As shown, this embodiment provides an air fryer 1 including a body 11, a frying drum 12, a hot air assembly 13, a second heating element 14, and a third heating element 15. The frying drum 12 is disposed inside the body 11, and a frying basket 172 is disposed inside the frying drum 12. An opening 122 is provided at the first end of the frying drum 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 frying drum 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 frying drum 12. The first end of the frying drum 12 is the top of the frying drum 12, and the second end of the frying drum 12 is the bottom of the frying drum 12. That is, the second heating element 14 is disposed corresponding to the bottom of the frying drum 12 and is used to heat the bottom of the frying drum 12. The third heating element 15 is disposed on the body 11 and is disposed corresponding to the side wall 124 of the frying drum 12, for heating the side wall 124 of the frying drum 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.

[0052] In some embodiments, the frying barrel 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.

[0053] 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.

[0054] 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 frying bucket 12 disposed within the pot body 1112, and a third heating element 15 disposed on the pot body 1112 and close to the side of the frying bucket 12.

[0055] 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 frying drum 12 is disposed within the pot body 1112, and a third heating element 15 is disposed on the pot body 1112, close to the frying drum 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 frying drum 12 and preventing heat loss that could damage other components. The outer shell 1111 includes a base 11112 and a shell body 11111.

[0056] 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 frying bucket 12.

[0057] In this embodiment, the main body 11 also 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 frying bucket 12. The second heating element 14 is disposed between the pot body 1112 and the frying bucket 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 frying bucket 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 frying drum 12. This lamp assembly 16 provides illumination, allowing for monitoring of food changes 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 exhaust, the reflector 174 reflects heat from inside the frying drum 12 back into the drum 12 to prevent heat loss, and the protective cover 175 further ensures a tight seal.

[0058] In some embodiments, optionally, a viewing window 171 is provided on the upper body 112.

[0059] In this embodiment, by providing a viewing window 171 on the upper body 112, the user can intuitively understand the changes in the food.

[0060] In some embodiments, the third heating element 15 may optionally include a heating element or a heating tube.

[0061] 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.

[0062] In some embodiments, optionally, a third heating element 15 is arranged around the frying barrel 12.

[0063] In this embodiment, the third heating element 15 is arranged around the frying barrel 12, which can make the frying barrel 12 heat up more evenly.

[0064] In some embodiments, the third heating element 15 is optionally arranged along the height direction of the frying barrel 12.

[0065] In this embodiment, the third heating element 15 is arranged along the height direction of the frying barrel 12, which allows for a better arrangement of the third heating element 15.

[0066] In some embodiments, the frying barrel 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 frying barrel 12.

[0067] 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.

[0068] In some embodiments, optionally, there are multiple third heating elements 15, which are spaced apart circumferentially along the frying barrel 12.

[0069] In this embodiment, there are multiple third heating elements 15, which are spaced apart along the circumference of the frying drum 12. This ensures that the entire inside of the frying drum 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.

[0070] In some embodiments, the distance between any two adjacent third heating elements 15 is the same.

[0071] 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 inside of the frying barrel 12 heated evenly and improve the overall puffing and browning effect of the food.

[0072] In some embodiments, the hot air assembly 13 may optionally include: a first heating element 132 for heating the gas in the frying barrel 12; and a fan assembly 131 disposed on the body 11 for circulating the gas inside the frying barrel 12.

[0073] 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 frying bucket 12. The fan assembly 131 is disposed on the body 11 and is used to circulate the gas inside the frying bucket 12. This can further make the entire inside of the frying bucket 12 heated evenly and improve the overall puffing and browning effect of the food.

[0074] 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.

[0075] In this embodiment, the heating effect of the heating tube 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 tube. This avoids the complex structure of the first heating element 132, which is not conducive to installation. The second heating element 14 is located at the bottom of the frying bucket 12. Since the bottom of the frying bucket 12 has a relatively simple structure, the second heating element 14 can be a heating plate. The heating plate is evenly distributed at the bottom of the frying bucket 12, which allows for more uniform heating of the bottom of the frying bucket 12. The heating plate can generate heat through the thermistor 176.

[0076] 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:

[0077] S102: After receiving the cooking command, control the hot air assembly, the second heating element and the third heating element to work simultaneously.

[0078] The air fryer control method of this embodiment controls the heating of the upper, middle and lower heating elements simultaneously. Compared with the conventional method of setting one heating element at the top, or setting heating elements at the top and bottom, the upper, middle and lower parts of the food can be exposed to heat at the same time during the cooking process. This prevents the upper and lower parts of the food from being heated first, while the middle part is not heated enough, resulting in the upper and lower parts burning and the middle collapsing. The entire frying bucket is heated more evenly and the heating is more three-dimensional.

[0079] In some embodiments, the hot air assembly may optionally include a first heating element, and the step of controlling the hot air assembly, the second heating element, and the third heating element to work simultaneously may specifically include: controlling the first heating element, the second heating element, and the third heating element to work according to a first set of parameters to puff the food; and controlling the first heating element, the second heating element, and the third heating element to work according to a second set of parameters to color the food.

[0080] In this embodiment, the food is first expanded to ensure a soft texture, and then colored to ensure it is fully cooked.

[0081] In some embodiments, optionally, during the puffing process of food, the heating temperatures of the first heating element, the third heating element, and the second heating element are different.

[0082] In this embodiment, during the puffing process of food, the heating temperatures of the first heating element, the third heating element, and the second heating element are different. That is, along the length of the frying drum, the temperature at different locations inside the frying drum is different. This creates a certain temperature difference, which makes the heating method more flexible. According to different needs, the appropriate temperature at each location inside the frying drum can be determined, which helps to improve the cooking effect.

[0083] In some embodiments, optionally, during the puffing process of food, the heating temperature of the first heating element is lower than the heating temperature of the third heating element, and the heating temperature of the third heating element is lower than the heating temperature of the second heating element.

[0084] In this embodiment, 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 sufficient expansion but also prevents the top from burning.

[0085] In some embodiments, optionally, during the puffing process of food, the heating temperature of the first heating element is greater than the heating temperature of the third heating element, and the heating temperature of the third heating element is greater than the heating temperature of the second heating element.

[0086] In this embodiment, the focus is mainly on products such as 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.

[0087] In some embodiments, optionally, the temperature difference between the heating temperature of the first heating element and the heating temperature of the third heating element is greater than or equal to 10°C and less than or equal to 15°C; the temperature difference between the heating temperature of the second heating element and the heating temperature of the third heating element is greater than or equal to 10°C and less than or equal to 15°C.

[0088] In this embodiment, 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.

[0089] In some embodiments, optionally, during the puffing process of food, the heating temperature of the first heating element is greater than or equal to 100°C and less than or equal to 140°C.

[0090] In this embodiment, for high-sugar foods, such as cakes, during the cooking process, the cake batter is placed in a packaging box and then into the fryer. The top surface of the cake is in direct contact with the hot air inside the fryer. When the temperature exceeds 140°C, the sugar in the cake is prone to caramelization. Therefore, controlling the upper heating temperature to be less than or equal to 140°C can prevent the top of the cake from burning. High-sugar foods are defined as foods with a sugar content of 18% or higher.

[0091] In some embodiments, optionally, during the puffing process of food, the heating temperature of the first heating element is lower than the heating temperature of the third heating element, and the heating temperature of the third heating element is lower than the heating temperature of the second heating element; the temperature difference between the heating temperature of the first heating element and the heating temperature of the third heating element is greater than or equal to 25°C and less than or equal to 35°C; the temperature difference between the heating temperature of the second heating element and the heating temperature of the third heating element is greater than or equal to 25°C and less than or equal to 35°C.

[0092] In this embodiment, the temperature difference between the upper, middle, and lower heating elements is relatively large. This is because, for high-sugar foods, the upper part is kept at a temperature of 140°C or less to prevent caramelization. Therefore, it's necessary to increase the temperatures of the bottom and middle parts as much as possible. Then, during the coloring process, the upper temperature is increased while the bottom and middle temperatures are appropriately decreased. This increases the cooking rate and prevents the food from drying out. Understandably, if the temperature difference between the upper, middle, and lower parts is small during puffing, i.e., the temperatures are around 130°C, 140°C, and 150°C respectively, it will not only fail to expand effectively but will also easily cause the food to dry out, resulting in failure to expand.

[0093] In some embodiments, optionally, in the food coloring process, the heating temperature of the first heating element is greater than the heating temperature of the third heating element, and the heating temperature of the third heating element is greater than the heating temperature of the second heating element.

[0094] In this embodiment, for high-sugar foods, since the temperature at the top is low and the temperature at the bottom is high during the puffing process, the bottom part is much more cooked than the top part. Therefore, during the coloring process, it is necessary to control the temperature at the top to be high so that the top and bottom parts can be cooked at the same time.

[0095] In some technical solutions, optionally, the step of controlling the first heating element, the second heating element, and the third heating element to operate according to the first set of parameters includes: controlling the first heating element to heat at a first heating temperature, controlling the second heating element to heat at a second heating temperature, and controlling the third heating element to heat at a third heating temperature; the first heating temperature is greater than or equal to 100℃ and less than or equal to 140℃; the third heating temperature is greater than or equal to 135℃ and less than or equal to 180℃; and the second heating temperature is greater than or equal to 150℃ and less than or equal to 200℃.

[0096] In this technical solution, during the puffing process of food, the heating temperature of the first heating element is greater than or equal to 100℃ and less than or equal to 140℃; for example, 120℃, 110℃, or 140℃; the heating temperature of the third heating element is greater than or equal to 135℃ and less than or equal to 180℃; for example, 160℃, 170℃, or 180℃; and the heating temperature of the second heating element is greater than or equal to 150℃ and less than or equal to 200℃; for example, 170℃, 180℃, or 190℃. Controlling the heating range of the three heating elements can prevent the temperature from being too low, which would prevent puffing, and can also prevent the temperature from being too high, which would cause the surface to burn.

[0097] In some technical solutions, optionally, the steps of controlling the first heating element, the second heating element, and the third heating element to operate according to the second set of parameters include: controlling the first heating element to heat at a fourth heating temperature, controlling the second heating element to heat at a fifth heating temperature, and controlling the third heating element to heat at a sixth heating temperature; the fourth heating temperature is greater than or equal to 130°C and less than or equal to 180°C; the sixth heating temperature is greater than or equal to 120°C and less than or equal to 160°C; and the fifth heating temperature is greater than or equal to 100°C and less than or equal to 140°C.

[0098] In this technical solution, during the coloring process of food, the heating temperature of the first heating element is greater than or equal to 130℃ and less than or equal to 180℃, for example, 130℃, 140℃ or 150℃; the heating temperature of the second heating element is greater than or equal to 100℃ and less than or equal to 140℃, for example, 100℃, 120℃ or 140℃; and the heating temperature of the third heating element is greater than or equal to 120℃ and less than or equal to 160℃, for example, 120℃, 140℃ or 160℃. 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 burn.

[0099] In some embodiments, optionally, in the step of puffing the food, the heating time of the first heating element, the second heating element, and the third heating element is the same, and each is greater than or equal to 8 minutes and less than or equal to 20 minutes; in the step of coloring the food, the heating time of the first heating element, the second heating element, and the third heating element is the same, and each is greater than or equal to 1 minute and less than or equal to 30 minutes.

[0100] In this embodiment, controlling the heating time for the puffing and browning processes can result in good baking effect, uniform browning, thorough baking, soft texture, thin crust, no cracking, and uniform surface on the top, middle, and bottom.

[0101] 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.

[0102] Bread Cooking:

[0103] The bread baking process of this invention consists of four stages (excluding preheating): expansion, maintenance, shaping, and browning.

[0104] Expansion / Maintenance: At this stage, the baked goods have just been placed in the pan to begin 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 (160℃-220℃, preferably 180℃ in this solution); middle temperature (160℃-200℃, preferably 170℃ in this solution); upper temperature (140℃-180℃, preferably 160℃ in this solution). That is, lower temperature 180℃, middle temperature 170℃, upper temperature 160℃, with the temperature gradually decreasing from bottom to top. 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 heated 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, and this method prefers 10 minutes.

[0105] 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℃, preferably 160℃ in this solution), middle temperature (130℃-170℃, preferably 150℃ in this solution), and upper temperature (120℃-160℃, preferably 140℃ in this solution). 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 below. Figure 3 As shown, since the bread has already expanded and shaped in the early stages, 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, ensuring both even browning and thorough cooking inside. During the shaping and browning process, the browning time can be adjusted according to different needs, specifically between 10 and 30 minutes, with the minimum adjustment time being 1 minute.

[0106] 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 prone to uneven browning. The combination of central heating and hot air circulation solves this problem.

[0107] 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.

[0108] 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.

[0109] Taking the baking method of butter rolls as an example, the baking process of the bread of this invention will be described in detail:

[0110] Butter bread recipe: 500g high-gluten flour, 50g butter, 80g sugar, 20g milk powder, 7g salt, 250ml water, 1 egg, 6g yeast.

[0111] practice:

[0112] 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;

[0113] 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.

[0114] 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.

[0115] 4. Ferment until doubled in size (about 40 minutes), remove, brush with egg wash, and bake in the oven.

[0116] The baking parameters are shown in Table 1 below:

[0117] 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 3 minutes 5 minutes 5 minutes 1 minute 1 minute

[0118] Table 1

[0119] 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.

[0120] Furthermore, taking the baking method of pineapple bread as an example, the baking process of the bread of the present invention will be described in detail:

[0121] Pineapple Bread Recipe: 500g high-gluten flour, 50g butter, 100g sugar, 20g milk powder, 7g salt, 250ml water, 1 egg, 6g yeast;

[0122] Pineapple crust recipe: 100g butter, 100g powdered sugar, 50g egg, 10g milk powder, 200g high-gluten flour, 3g baking powder;

[0123] Pineapple peel recipe:

[0124] 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).

[0125] Pineapple Bread Recipe:

[0126] 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;

[0127] 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.

[0128] 3. Wrap the dough with red bean filling, then wrap it with pineapple crust (20g). Place 4 dough pieces on each baking tray.

[0129] 4. After the final fermentation, brush the puff pastry with egg yolk and bake.

[0130] The baking parameters are shown in Table 2 below:

[0131] 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 3 minutes 5 minutes 5 minutes 2 minutes 3 minutes

[0132] Table 2

[0133] The pineapple bread prepared by this method has a good baking effect, uniform browning, crispy crust, thorough baking, and soft texture.

[0134] Furthermore, taking a large loaf of bread as an example, the baking process of the bread of this invention will be described in detail:

[0135] The recipe and method for making large loaves are the same as those for pineapple bread;

[0136] The baking parameters are shown in Table 3 below:

[0137] 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 3 minutes 5 minutes 5 minutes 2 minutes 6 minutes

[0138] Table 3

[0139] The large loaves prepared by this method have excellent baking results, uniform browning, crispy crust, thorough baking, and a soft texture.

[0140] 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.

[0141] Cake Cooking:

[0142] The cake baking process in this embodiment consists of four stages (excluding preheating): expansion / maintenance, shaping / coloring.

[0143] 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 is set at 150℃-200℃ (180℃ is preferred in this design); the middle temperature at 135℃-180℃ (150℃ is preferred in this design); and the upper temperature at 100℃-140℃ (120℃ is preferred in this design). That is, a lower temperature of 180℃, a middle temperature of 150℃, and an upper temperature of 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.

[0144] 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℃, preferably 120℃ in this solution); the middle temperature is set to (120℃-160℃, preferably 140℃ in this solution); and the top temperature is set to (130℃-180℃, preferably 150℃ in this solution). 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 4As shown, the cavity heating structure transforms into an inverted pyramid shape with a high top temperature and a low bottom temperature. Since the cake has already risen and formed, but the top surface is not yet browned or set, it needs to be baked using a high top temperature and low bottom temperature method to ensure that the top surface is browned while preventing the bottom from becoming too dark. During the shaping and browning process, the browning time can be adjusted according to different needs, specifically between 10 and 30 minutes, with the minimum adjustment time being 1 minute.

[0145] 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, which can cause the cake crust to dry out too quickly, lose elasticity, and restrict its expansion, potentially leading 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, resulting in a more even baking effect and more uniform expansion. The baked cake has a uniform crust thickness at the bottom, middle, and top.

[0146] 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.

[0147] 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.

[0148] More specifically, taking a certain type of cake as an example, let me describe the cake preparation process in more detail:

[0149] 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 55-60g with shell).

[0150] Container: Springform cake pan (8 inches: diameter 200±10mm, height 50±15mm);

[0151] Preparation method:

[0152] 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).

[0153] 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;

[0154] 3) Add cornstarch and stir continuously until stiff peaks form (you can lift the peaks);

[0155] 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.

[0156] 5) After preheating, place the cake in the oven and bake.

[0157] Operation prompts:

[0158] 1) Before use, the mixing bowl / egg-beating bowl must be free of oil and water and dry;

[0159] 2) When separating egg whites and yolks, it is essential to ensure that no yolk gets into the egg whites;

[0160] 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.

[0161] 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.

[0162] The baking parameters are shown in Table 4 below:

[0163] 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 3 minutes 25 minutes 15 minutes

[0164] Table 4

[0165] 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.

[0166] 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.

[0167] Croissant Cooking:

[0168] The croissant baking process of this invention consists of four stages (excluding preheating): expansion, maintenance, shaping, and coloring.

[0169] 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 fan 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.

[0170] 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.

[0171] Shaping: The horn has expanded to its maximum volume, but it is not fully cooked and the top surface is not colored.

[0172] Coloring: Bake until a beautiful color is achieved and the food is fully cooked.

[0173] 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.

[0174] 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.

[0175] 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.

[0176] Temperature control throughout the baking process is as follows: (Upper temperature: 160℃-200℃, 180℃ is preferred in this scheme); Middle-lower temperature: 140℃-180℃, 165℃ is preferred in this scheme; Lower temperature: 120℃-160℃, 150℃ is preferred in this scheme. 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 preferred in this plan).

[0177] Furthermore, taking a certain type of croissant as an example, let's describe the preparation process of the croissant in more detail:

[0178] Frozen semi-finished croissants sold in the market, each weighing 25 grams, are fermented and then baked.

[0179] The baking parameters are shown in Table 5 below:

[0180] Dimension preheating expansion maintain Molding / Coloring upper temperature 180℃ 180℃ 180℃ 180℃ medium temperature 165℃ 165℃ 165℃ 165℃ Central and lower temperatures 150℃ 150℃ 150℃ 150℃ wind P1 P1 P3 P3 time 3 minutes 4 minutes 4 minutes 2 minutes

[0181] Table 5

[0182] 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% increase in crispness on 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%, proving that this method is superior to both air frying and oven baking.

[0183] 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.

[0184] like Figure 8 As shown, this embodiment provides an air fryer control device 8, including: a control unit 82, used to control the hot air assembly 13, the second heating element 14 and the third heating element 15 to work simultaneously after receiving a cooking command.

[0185] Since the air fryer control device 8 provided by the present invention can realize the air fryer control method provided by any embodiment of the first aspect of the present invention, it has all the beneficial effects of the air fryer control method provided by any embodiment of the first aspect of the present invention, which will not be repeated here.

[0186] A third aspect of the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of the control method for the air fryer 1 provided in any embodiment of the first aspect of the present invention.

[0187] Since the readable storage medium provided by the present invention can implement the control method of the air fryer 1 provided in any embodiment of the first aspect of the present invention, it has all the beneficial effects of the control method of the air fryer 1 provided in any embodiment of the first aspect of the present invention, which will not be repeated here.

[0188] 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.

[0189] 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.

[0190] 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.

[0191] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A control method for an air fryer, characterized in that, The air fryer includes a frying drum, a hot air assembly, a second heating element, and a third heating element. The frying drum has an opening at its first end, through which the hot air assembly supplies hot air. The second heating element is located outside the frying drum and heats the second end of the frying drum. The first and second ends are opposite ends of the frying drum. The third heating element is located outside the frying drum and heats its sidewalls. The control method for the air fryer includes: Upon receiving a cooking command, the hot air assembly, the second heating element, and the third heating element are controlled to operate simultaneously.

2. The control method for an air fryer according to claim 1, characterized in that, The hot air assembly includes a first heating element, and the step of controlling the hot air assembly, the second heating element, and the third heating element to operate simultaneously specifically includes: The first heating element, the second heating element, and the third heating element are controlled to operate according to the first set of parameters in order to puff the food. The first heating element, the second heating element, and the third heating element are controlled to operate according to the second set of parameters in order to color the food.

3. The control method for an air fryer according to claim 2, characterized in that, In the puffing process of the food, the heating temperatures of the first heating element, the third heating element, and the second heating element are different.

4. The control method for an air fryer according to claim 3, characterized in that, In the puffing process of the food, the heating temperature of the first heating element is lower than the heating temperature of the third heating element, and the heating temperature of the third heating element is lower than the heating temperature of the second heating element.

5. The control method for an air fryer according to claim 4, characterized in that, The temperature difference between the heating temperature of the first heating element and the heating temperature of the third heating element is greater than or equal to 10°C and less than or equal to 15°C. The temperature difference between the heating temperature of the second heating element and the heating temperature of the third heating element is greater than or equal to 10°C and less than or equal to 15°C.

6. The control method for an air fryer according to claim 2, characterized in that, Also includes: In the puffing process of the food, the heating temperature of the first heating element is greater than or equal to 100°C and less than or equal to 140°C.

7. The control method for an air fryer according to claim 6, characterized in that, In the process of puffing the food, the heating temperature of the first heating element is lower than the heating temperature of the third heating element, and the heating temperature of the third heating element is lower than the heating temperature of the second heating element. The temperature difference between the heating temperature of the first heating element and the heating temperature of the third heating element is greater than or equal to 25°C and less than or equal to 35°C. The temperature difference between the heating temperature of the second heating element and the heating temperature of the third heating element is greater than or equal to 25°C and less than or equal to 35°C.

8. The control method for an air fryer according to claim 7, characterized in that, In the coloring process of the food, the heating temperature of the first heating element is greater than the heating temperature of the third heating element, and the heating temperature of the third heating element is greater than the heating temperature of the second heating element.

9. The control method for an air fryer according to any one of claims 2 to 8, characterized in that, The steps of controlling the first heating element, the second heating element, and the third heating element to operate according to the first set of parameters include: The first heating element is controlled to heat at a first heating temperature, the second heating element is controlled to heat at a second heating temperature, and the third heating element is controlled to heat at a third heating temperature. The first heating temperature is greater than or equal to 100°C and less than or equal to 140°C; The third heating temperature is greater than or equal to 135°C and less than or equal to 180°C; The second heating temperature is greater than or equal to 150°C and less than or equal to 200°C.

10. The control method for an air fryer according to any one of claims 2 to 8, characterized in that, The steps of controlling the first heating element, the second heating element, and the third heating element to operate according to the second set of parameters include: The first heating element is controlled to heat at a fourth heating temperature, the second heating element is controlled to heat at a fifth heating temperature, and the third heating element is controlled to heat at a sixth heating temperature. The fourth heating temperature is greater than or equal to 130°C and less than or equal to 180°C; The sixth heating temperature is greater than or equal to 120°C and less than or equal to 160°C; The fifth heating temperature is greater than or equal to 100°C and less than or equal to 140°C.

11. The control method for an air fryer according to any one of claims 2 to 8, characterized in that, In the step of puffing the food, the heating time of the first heating element, the second heating element and the third heating element is the same, and all of them are greater than or equal to 8 minutes and less than or equal to 20 minutes; In the step of coloring the food, the heating time of the first heating element, the second heating element and the third heating element is the same, and each is greater than or equal to 1 minute and less than or equal to 30 minutes.

12. A control device for an air fryer, characterized in that, The air fryer includes a frying drum, a hot air assembly, a second heating element, and a third heating element. The frying drum has an opening at its first end, through which the hot air assembly supplies hot air. The second heating element is located outside the frying drum and heats the second end of the frying drum. The first and second ends are opposite ends of the frying drum. The third heating element is located outside the frying drum and heats its sidewalls. The air fryer's control device includes: The control unit is used to control the hot air assembly, the second heating element and the third heating element to work simultaneously after receiving a cooking command.

13. 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 11.

14. An air fryer, characterized in that, include: The control device for the air fryer as described in claim 12; or The readable storage medium as described in claim 13.

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