Anti-scorching device, cooking apparatus and control method and device thereof

Abstract

The present application relates to the technical field of cooking equipment, and discloses a device for preventing scorching, a cooking equipment and a control method and device thereof, the device for preventing scorching comprising: a shielding part, a first driving element for driving the shielding part to make rotary motion around food, and a second driving element for driving the shielding part to move radially to change the rotary radius thereof. The present application realizes independent regulation and control of the rotation and radial movement of the shielding part by the first driving element and the second driving element cooperating with a transmission mechanism, so as to adapt to the local scorching area of the food at different positions, accurately shield each local scorching area of the food, block local heat radiation, and avoid the food from being excessively heated and scorched. The present application does not need to reduce the overall baking temperature or prolong the baking time, effectively improves the baking efficiency, and improves the user experience.

Description

Technical Field

[0001] This invention relates to the field of cooking equipment technology, specifically to anti-scorching devices, cooking equipment, and their control methods and apparatus. Background Technology

[0002] Baking equipment such as electric ovens use heating elements to radiate heat and cook food. However, improper heating time can easily lead to burnt food. To address this issue, related technologies incorporate cameras to monitor the food's charring level and prevent widespread burning by lowering the baking temperature.

[0003] Due to differences in thickness, composition, moisture content, and surface texture, different parts of the food absorb heat radiation at varying efficiencies. This can easily lead to localized overheating and charring during baking. Lowering the baking temperature only reduces the radiant heat received by all the food, lengthening the baking time and making it difficult to guarantee consistent color and texture, thus affecting the user experience. Summary of the Invention

[0004] In view of this, the present invention provides an anti-scorching device, cooking equipment and its control method and apparatus to solve the problem that lowering the baking temperature can only uniformly reduce the radiant heat energy received by all ingredients, prolong the baking time, and make it difficult to guarantee the consistency of baking color and taste.

[0005] In a first aspect, the present invention provides an anti-coking device, comprising: The shielding section is used to physically isolate the heat source from the food, preventing the food from charring in certain areas; The first driving element is connected to the blocking part through a transmission mechanism and is used to drive the blocking part to rotate around the rotary axis; The second driving element, independent of the first driving element, is connected to the blocking part through the transmission mechanism and is used to drive the blocking part to move radially to change the turning radius of the blocking part.

[0006] Beneficial Effects: By using independent first and second drive elements in conjunction with a transmission mechanism, the rotation and radial movement of the shielding part can be independently controlled. Specifically, the first drive element drives the shielding part to rotate around its axis, while the second drive element independently drives it to move radially, adjusting the radius of rotation to accommodate different areas of localized charring on the food. This precise physical shielding of these charred areas blocks localized heat radiation, preventing overheating and scorching, and accurately controlling the extent of charring. Furthermore, by adjusting the operating time and rhythm of the two drive elements, the duration and frequency of shielding different areas of the food can be precisely controlled, differentially adjusting the heat radiation energy received by each area and effectively solving the problem of uneven heating. This setup avoids over-charring without lowering the overall baking temperature, preserving the flavor, color, and crispness of the food at standard baking temperatures, ensuring consistency in color, doneness, and texture across all parts of the food. It also eliminates the need to extend baking time, effectively improving baking efficiency and enhancing the user experience.

[0007] In one alternative embodiment, the shielding portion includes a baffle and a connecting rod, the connecting rod being connected to the transmission mechanism.

[0008] Beneficial effects: The connecting rod is connected to the transmission mechanism, which facilitates the reliable transmission of the rotational driving force of the first driving element and the radial displacement driving force of the second driving element to the baffle through the transmission mechanism, ensuring that the baffle's rotation and diameter adjustment actions are synchronized and reliable; the baffle, as a direct heat insulation and shielding component, has a simple structure.

[0009] In one optional embodiment, the transmission mechanism includes: The first motion component is connected to the first driving element and the second driving element respectively; The second motion component is connected to the output end of the first motion component and drives it toward the blocking part.

[0010] Beneficial effects: The transmission mechanism, which consists of two-stage transmission components, has the first motion component receiving the driving force of the first and second driving elements and transmitting the power to the shielding part through the second motion component. This allows the first and second driving elements to be arranged outside the cooking cavity, away from the high-temperature baking environment inside the oven, thus avoiding the aging of electronic components and heat damage to circuits caused by high-temperature baking, and improving the overall safety of the machine and the service life of the components.

[0011] In one alternative implementation, the first motion component includes: The main connecting rod is connected to the second drive element for transmission. The gear turntable has a translation groove, and the main connecting rod can slide along the translation groove under the drive of the second driving element; the power output end of the first driving element meshes with the gear turntable, and the main connecting rod can rotate with the gear turntable under the drive of the first driving element.

[0012] Beneficial Effects: The first motion component uses a gear turntable with a translation groove in conjunction with the main connecting rod. The power output end of the first drive element drives the gear turntable to rotate through meshing, causing the main connecting rod, the second motion component, and the shielding part to rotate synchronously, realizing the circumferential motion of the baffle. The second drive element drives the main connecting rod to slide along the translation groove of the gear turntable, thereby changing the extension length of the shielding part and realizing the adjustment of the shielding part's rotation radius. This completes both rotational and radial translational motion outputs of the shielding part, enabling precise reach to the corresponding position in the charring area. The gear meshing transmission has high precision and smooth transmission. The translation groove provides reliable limiting and guidance for the main connecting rod, enabling precise control of the shielding position and rotation radius, improving the accuracy of point-to-point heat insulation in the local charring area of ​​the food, and reliably achieving zoned heat control and localized anti-charring. As the connecting component between the inside and outside of the cooking chamber, the main connecting rod ensures that electrical components and wiring are isolated from the high-temperature cooking chamber while transmitting power, improving the safety and durability of the device.

[0013] In one alternative implementation, the second motion component includes: The first connecting rod is equipped with a transmission rod and a rotation limiting part; The second link has its middle section hinged to the first end of the transmission rod, its first end hinged to the first motion component, and its second end hinged to the shielding part. The third link, the first end of which is hinged to the second end of the transmission rod, and the second end of which is hinged to the shielding part; The transmission rod of the first link, the second link, the third link, and the connecting rod of the shielding part together form a parallelogram link transmission structure.

[0014] Beneficial effects: The transmission rod of the first link, the second link, the third link and the connecting rod of the shielding part form a parallelogram link transmission structure. When the first motion component outputs the rotational action and the radial translational action, it can always constrain the posture of the shielding part to remain stable, and the shielding working surface will not shift. This ensures that the shielding part is accurately positioned to isolate the heat source of the food, and the fixed-point heat insulation and anti-charring effect is stable and reliable.

[0015] In one optional implementation, the second motion component further includes: The limiting structure allows the first connecting rod to be controllably connected to the limiting structure via the trajectory of the rotation limiting part.

[0016] Beneficial effects: The addition of a limiting structure, relying on the cooperation between the rotation limiting part and the limiting structure to constrain the motion trajectory of the first link, can limit the swing stroke and motion path of the first link, preventing the link from moving beyond its range and causing the mechanism to jam or the position of the shielding part to shift; it standardizes the motion trajectory of the parallelogram linkage mechanism, ensures the smooth operation of the radial diameter change and circumferential rotation of the shielding part, continuously and stably maintains the shielding posture of the shielding part, improves the control accuracy of fixed-point heat insulation in the local coking area, and extends the service life of the linkage transmission structure.

[0017] In one alternative embodiment, the limiting structure includes an annular track with a central through-hole, through which the second link passes and connects to the first motion component.

[0018] Beneficial effects: The limiting structure adopts a ring track with a central through hole. The second connecting rod passes through the central through hole to achieve hinged assembly with the first moving component. The transmission can be ensured even when the driving element is located outside the cooking cavity. Moreover, the central through hole can avoid the horizontal movement of the main connecting rod and will not cause interference, ensuring the rotation radius of the radial adjustment shield.

[0019] In one optional embodiment, the radius of rotation of the blocking part is positively correlated with the sine of the length of the blocking part and the angle of inclination of the second link relative to the rotation axis.

[0020] Beneficial effects: The rotation radius of the shielding part is positively correlated with the length of the shielding part and the sine value of the tilt angle of the second link relative to the rotation axis. When the length of the shielding part is determined, the tilt angle between the second link and the rotation axis can be adjusted by the second drive element, thereby adjusting the rotation radius of the shielding part. This makes it easy to accurately adjust the control parameters according to the location of the charring area. The controllable rotation radius achieves effective shielding and can adapt to the zonal shielding needs of various foods with different thicknesses and shapes. It can finely control the local heat radiation intake of the food and optimize the anti-charring effect.

[0021] In one alternative embodiment, the shielding part is provided with a heating element for auxiliary heating when the shielding part rotates to the non-coking area.

[0022] Beneficial effects: The shielding section integrates a heating element. When the shield rotates to a non-charred area of ​​the food, the auxiliary heating function is activated, changing the single function of the shielding structure which can only insulate and cool down. It supplements the heat source to areas of food that are not heated enough, so that the food can be shielded from light and heat in areas that are too hot and charred, while the food can be heated in areas that are too cold and underheated. It takes into account both local anti-charring and uniform cooking of all food. There is no need to raise or lower the baking temperature as a whole. While eliminating local charring, the food is baked to a more uniform color and taste, improving baking quality and baking efficiency.

[0023] Secondly, the present invention also provides a cooking apparatus, comprising: The inner cooking pot has a cooking chamber; The food storage area is located within the cooking chamber; A heat source is installed inside the cooking chamber to radiate heat to the food in the food placement area. In any of the above-described anti-scorching devices, the shielding part is disposed between the heat source and the food placement area; The camera module, installed inside the cooking pot, is used to acquire images of the food in real time to identify the location, area, and timing of the charring of the food. The control module is signal-connected to the camera module, the first driving element, and the second driving element, respectively, to adjust the first driving element and / or the second driving element according to the signal from the camera module.

[0024] Beneficial Effects: The cooking equipment including the anti-scorching device of this invention achieves zoned heat radiation regulation by shielding localized scorching areas. This effectively solves the shortcomings of cooking equipment during baking, such as uneven heating and easy scorching due to individual differences in ingredients, and the inability of overall temperature control to balance baking quality and efficiency. This invention positions the shielding part of the anti-scorching device between the heat source and the food placement area. Through adjustment of the shielding part in both circumferential rotation and radial diameter, precise heat insulation and shielding of different areas of the food can be achieved, preventing localized overheating and scorching.

[0025] Furthermore, the camera module can capture real-time images of the food inside the cooking chamber, dynamically identifying the specific location, coverage area, and charring sequence of the food's charred areas. It accurately captures the differences in heating and localized overheating trends during the baking process, providing a visual basis for precise heat control. The control module establishes signal connections with the camera module, the first driving element, and the second driving element. Based on the real-time image recognition signal from the camera module, it can determine the over-charred and underheated areas of the food, adaptively adjusting the rotation of the first driving element and the radial extension of the second driving element. It dynamically adjusts the blocking position, rotation radius, and blocking duration of the shielding part to achieve dynamic shielding of differentiated charred areas of the food. This invention can accurately block excess heat radiation from localized areas of the food, preventing localized charring, while ensuring that the remaining areas of the food receive sufficient baking heat without lowering the overall baking temperature or extending the baking time. It effectively ensures consistent color and uniform cooking of the food, significantly improving the quality of the finished product. It is suitable for baking foods of different thicknesses, moisture contents, and surface textures, has a wide range of applications, and provides a superior user experience.

[0026] In one alternative embodiment, the first driving element and the second driving element are disposed outside the cooking chamber.

[0027] Beneficial effects: Placing the first and second drive components outside the cooking chamber, away from the high-temperature radiation and humid baking environment inside the liner, effectively avoids motor aging and circuit insulation failure caused by high-temperature baking and oil fume and moisture corrosion, extending the service life of the drive components and improving the electrical safety of the equipment. At the same time, external drive components facilitate later disassembly, maintenance, wiring, and troubleshooting, without occupying valuable space inside the cooking chamber, allowing for a compact arrangement of heat sources, food placement areas, and shielding mechanisms within the chamber.

[0028] Thirdly, the present invention also provides a method for controlling a cooking device, wherein the method is implemented using the cooking device described above, and the method includes: Based on the cooking equipment being in a hot-roasting state, the hot-roasting state of the ingredients is obtained; Based on the appearance of caramelization in the food, the shielding part of the cooking device is controlled to rotate around the food. The rotation mode of the shielding part is set according to the information of the caramelization zone of the food.

[0029] Beneficial effects: The cooking equipment captures the hot baking state of the food and controls the rotating movement of the shielding part around the food to block overheated areas based on the charring phenomenon. It can regulate heat radiation in different zones without lowering the overall temperature or extending the baking time. This effectively prevents local charring of the food and ensures uniform heating, improving the quality of the finished product and adapting to the baking needs of various foods.

[0030] In one optional implementation, the rotation mode of the blocking part includes: The rotation radius of the shielding part is fixed, and the shielding part intermittently stops at the corresponding coking area position during the rotation process; The duration of a single stop in a single coking zone is denoted as T. n .

[0031] Beneficial effects: The rotation mode of the shielding part is set according to the information of the coking zone. The shielding part maintains a fixed rotation radius and intermittently stops in the coking zone. It is suitable for working conditions where the rotation trajectory of the coking zone matches the trajectory of the shielding part. The control process is simple and the action response is fast. The fixed-point stopping action can provide targeted heat insulation protection for the coking zone, reduce local heat input, and curb the rapid deterioration of coking. The other areas receive heat energy normally, and the food is heated more evenly.

[0032] In one optional implementation, the rotation mode of the blocking part includes: Adjust the rotation radius of the shielding part and control the shielding part to intermittently stop at the corresponding coking area position; The duration of a single stop in a single coking zone is denoted as T. n .

[0033] Beneficial effects: The rotation mode of the shielding part is set according to the information of the coking area. The rotation radius of the shielding part is adjustable, and it intermittently stops within the coking area. Changing the rotation radius adjusts the rotation path of the shielding part, ensuring its movement trajectory aligns with the target coking area before stopping at a fixed point. This adaptable design allows for shielding coking areas of different locations and ranges, resulting in stronger adaptability to various operating conditions. Combined with the single stop duration T... n Precise control of insulation time reduces local heat input, effectively inhibits charring, and ensures that the rest of the food is heated normally, resulting in more uniform overall heating.

[0034] In one optional implementation, the coking zone information includes the generation sequence of the coking zones, the number of coking zones, and the location coordinates of the coking zones.

[0035] Beneficial effects: By determining the rotation mode of the shielding part based on the generation sequence, number, and location coordinates of the charred areas, it is possible to comprehensively and accurately grasp the abnormal heating conditions of various parts of the food. Based on the charring information, the shielding action can be specifically matched to different charring states, further improving the accuracy and adaptability of heat insulation and charring prevention.

[0036] In one optional implementation, different coking regions are numbered according to their generation sequence, and the location coordinates of each coking region are recorded. And / or, after the blocking part rotates for one cycle, when a new coking area is generated, the numbering is sequentially continued according to the generation sequence of the coking area based on the original number, and the position coordinates of each newly added coking area are recorded synchronously.

[0037] Beneficial effects: By numbering the charred areas according to their generation sequence and storing the position coordinates of each charred area, the system can record multiple charred areas that appear successively during the baking process, distinguishing the order of their generation and avoiding confusion in the positions of multiple charred areas that could cause control command errors. After the shielding part completes one cycle, for newly generated charred areas during baking, it continues to number them sequentially based on the original numbering and records their position coordinates synchronously. This allows for dynamic updates to the charred areas, preventing issues such as incorrect point numbering and coordinate confusion due to the continuous addition of charred areas. The control module can retrieve the number and coordinates of newly added areas in real time, quickly determine the radial position of the newly added charred point, and flexibly select control strategies such as fixed radius parking or adjusting the radius before parking. By using the shielding part to block the newly added locations at specific points, it suppresses overheating and charring, ensuring continuous and stable suppression of localized charring and guaranteeing the quality of the baked goods.

[0038] In one alternative implementation, the duration of a single dwell time in each coking zone is determined based on the degree of coking in each zone.

[0039] Beneficial effects: Based on the actual coking degree of each coking zone, the single dwell time is differentiated, with longer dwell times allocated to areas with heavier coking and shorter dwell times for areas with slight overheating. The total amount of heat radiation blocked is controlled by the actual shading time of the baffles. Using dwell time as the core variable for heat regulation avoids excessive shading that leads to insufficient heating in some areas, while effectively curbing continuous scorching in heavily coking areas, thus achieving on-demand heat control.

[0040] In one optional embodiment, after setting the rotation mode of the blocking part, the method further includes: Periodically obtain the total coking area of ​​all coking regions; If the total coking area is equal to or greater than a preset area, the cooking equipment is controlled to stop heating. Heating will continue if the total coking area is less than the preset area.

[0041] Beneficial effects: By periodically calculating the total area of ​​all charring zones and comparing it with a preset threshold, the heat source is promptly shut off when the total charring area reaches the preset limit, saving energy and preventing overall overheating. The preset threshold indicates that the food is cooked and has reached the baking target (texture). If the total charring area does not reach the target, normal heating continues to ensure that the remaining areas of the food are properly cooked. In this way, the advantages of zoned and targeted heat control can be maximized, ensuring baking efficiency and product quality, while also preventing burning and improving the reliability of the equipment.

[0042] Fourthly, the present invention also provides a control device for a cooking apparatus, used to execute the above-described control method for the cooking apparatus, the device comprising: The acquisition module is used to acquire the roasting status of the ingredients based on whether the cooking device is in a roasting state; The control module is used to control the shielding part of the cooking device to rotate around the food when the food shows signs of charring; and to control the rotation mode of the shielding part based on the information of the charred area of ​​the food.

[0043] Beneficial effects: The acquisition module of the control device acquires the hot baking status of the food during the hot baking state of the cooking equipment. Based on the charring phenomenon of the food, the control module controls the shielding part to rotate around the food to shield the local overheated areas of the food and regulate the heat radiation in different zones. There is no need to lower the overall temperature or extend the baking time. This effectively prevents the food from being over-charred in some areas and ensures that the overall heating is uniform, improving the quality of the finished product and adapting to the baking needs of various foods. Attached Figure Description

[0044] To more clearly illustrate the technical solutions in the specific embodiments or related technologies of the present invention, the drawings used in the description of the specific embodiments or related technologies will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0045] Figure 1 This is a three-dimensional structural diagram of the inner pot of a cooking device according to an embodiment of the present invention; Figure 2 This is a front view of the interior of the inner pot of a cooking device according to an embodiment of the present invention; Figure 3 This is a side view of a cooking device according to an embodiment of the present invention; Figure 4 This is a first-view perspective three-dimensional structural diagram of an anti-coking device according to an embodiment of the present invention; Figure 5 This is a second-view perspective three-dimensional structural diagram of an anti-coking device according to an embodiment of the present invention; Figure 6 This is a front view of an anti-coking device according to an embodiment of the present invention; Figure 7 This is a top view of an anti-coking device according to an embodiment of the present invention; Figure 8 This is a schematic diagram of the geometric relationship of the anti-coking device of the present invention; Figure 9 This is a schematic diagram illustrating the shielding principle of the anti-coking device of the present invention; Figure 10 This is a control flowchart of a caramelization control method for a cooking device according to an embodiment of the present invention; Figure 11 This is another control flowchart of the caramelization control method of the cooking equipment according to an embodiment of the present invention.

[0046] Explanation of reference numerals in the attached figures: 10. Anti-coking device; 1. Covering part; 11. Baffle plate; 12. Connecting rod; 2. First driving element; 3. Second driving element; 4. Transmission mechanism; 41. First motion assembly; 411. Main connecting rod; 412. Gear turntable; 4121. Translation groove; 42. Second motion component; 421. First connecting rod; 4211. Horizontal rod; 4212. L-shaped connecting part; 4213. Protruding post; 422. Second connecting rod; 423. Third connecting rod; 424. Limiting structure; 4241. Central through hole; 20. Inner liner; 201. Cooking Chamber; 30. Heat source; R, radius of gyration; β, angle of inclination. Detailed Implementation

[0047] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0048] In the description of this invention, it should be noted that the terms "upper," "lower," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing the invention and for 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. Therefore, they should not be construed as limitations on the invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0049] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0050] Furthermore, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0051] The following is combined Figures 1 to 11 The following describes embodiments of the present invention.

[0052] According to an embodiment of the present invention, see, in one aspect, Figures 4-7 A charring prevention device 10 is provided, comprising: The shielding part 1 is used to physically isolate the heat source 30 from the food, preventing the food from being locally charred. The first driving element 2 is connected to the blocking part 1 through the transmission mechanism 4, and is used to drive the blocking part 1 to rotate around the rotary axis; The second driving element 3 is independent of the first driving element 2. The second driving element 3 is connected to the blocking part 1 through the transmission mechanism 4 and is used to drive the blocking part 1 to move radially so as to change the turning radius R of the blocking part 1.

[0053] By using an independent first driving element 2 and a second driving element 3 in conjunction with a transmission mechanism 4, the rotation and radial movement of the shielding part 1 can be independently controlled. Specifically, the first driving element 2 drives the shielding part 1 to rotate around its axis, while the second driving element 3 independently drives the shielding part 1 to move radially, adjusting the radius of rotation R to accommodate different areas of localized charring on the food. This provides targeted physical shielding of these charred areas, blocking localized heat radiation and preventing overheating and scorching. Simultaneously, by adjusting the operating time and rhythm of the two driving elements, the duration and frequency of shielding different areas of the food can be precisely controlled, differentially adjusting the heat radiation energy received by each area and effectively solving the problem of uneven heating. This setup avoids overheating without lowering the overall baking temperature, preserving the flavor, color, and crispness of the food at standard baking temperatures, ensuring consistency in color, doneness, and texture across all parts of the food. It also eliminates the need to extend baking time, effectively improving baking efficiency and enhancing the user experience.

[0054] In some embodiments, see Figure 4 and Figure 5 The shielding part 1 includes a baffle 11 and a connecting rod 12, and the connecting rod 12 is connected to the transmission mechanism 4.

[0055] The connecting rod 12 is connected to the transmission mechanism 4, which facilitates the reliable transmission of the rotational driving force of the first driving element 2 and the radial displacement driving force of the second driving element 3 to the baffle 11 through the transmission mechanism 4, ensuring that the rotational action and diameter adjustment action of the baffle 11 are synchronized and reliable; the baffle 11 is a direct heat insulation shielding component with a simple structure.

[0056] In some embodiments, the baffle 11 is detachably mounted on the connecting rod 12, making it easy to disassemble and replace. Different specifications of baffle 11 can be flexibly replaced according to the size of the food and the size of the easily charred area to improve the effect of zoned anti-charring.

[0057] In some embodiments, the baffle 11 is configured to be retractable and expandable, with the shielding area in the expanded state being larger than that in the contracted state, which can adapt to charring areas of different sizes, or when multiple local charring areas are connected together, the baffle 11 can be controlled to expand to meet the shielding requirements.

[0058] In some embodiments, see Figure 4 The transmission mechanism 4 includes: The first motion component 41 is connected to the first driving element 2 and the second driving element 3 respectively; The second motion component 42 is connected to the output end of the first motion component 41 and is driven to the blocking part 1.

[0059] The transmission mechanism 4, which consists of two-stage transmission components, receives the driving force of the first driving element 2 and the second driving element 3 through the first motion component 41 and transmits the power to the shielding part 1 through the second motion component 42. This allows the first driving element 2 and the second driving element 3 to be arranged outside the cooking cavity, away from the high-temperature baking environment inside the oven, thus avoiding the aging of electronic components and the damage to circuits caused by high-temperature baking, and improving the overall operating safety and the service life of components.

[0060] In some embodiments, see Figures 4-6 The first motion component 41 includes: The main connecting rod 411 is connected to the second driving element 3 in a transmission manner; The gear turntable 412 has a translation groove 4121. The main connecting rod 411 can slide along the translation groove 4121 under the drive of the second driving element 3. The power output end of the first driving element 2 meshes with the gear turntable 412 for transmission. Under the drive of the first driving element 2, the main connecting rod 411 can rotate with the gear turntable 412.

[0061] The first motion component 41 uses a gear turntable 412 with a translation groove 4121 in conjunction with the main connecting rod 411. The power output end of the first driving element 2 drives the gear turntable 412 to rotate through meshing, causing the main connecting rod 411, the second motion component 42, and the shielding part 1 to rotate synchronously, realizing the circumferential motion of the baffle 11. The second driving element 3 drives the main connecting rod 411 to slide along the translation groove 4121 of the gear turntable 412, thereby changing the extension length of the shielding part 1 and realizing the adjustment of the rotation radius R of the shielding part 1. This completes the two motion outputs of the shielding part 1: rotation and radial translation, which can accurately reach the corresponding position in the charring area. The gear meshing transmission has high precision and smooth transmission. The translation groove 4121 provides reliable limiting and guidance for the main connecting rod 411, which can accurately control the shielding position and the rotation radius R, improve the fixed-point heat insulation accuracy of the local charring area of ​​the food, and reliably realize zoned heat control and local anti-charring. The main connecting rod 411 serves as a connecting component between the inside and outside of the cooking chamber 201. While transmitting power, it ensures that electrical components and wiring are isolated from the outside of the high-temperature cooking chamber 201, thereby improving the safety and durability of the device.

[0062] Specifically, see Figure 6 The main connecting rod 411 is T-shaped and consists of a horizontal bar and a vertical bar. The horizontal bar is easy to cooperate with the translation groove 4121 on the gear turntable 412, and the end of the vertical bar is easy to be hinged to the second connecting rod 422 for transmission.

[0063] In some embodiments, see Figures 4-6 The second motion component 42 includes: The first connecting rod 421 is equipped with a transmission rod and a rotation limiting part; The second link 422, the middle section of the second link 422 is hinged to the first end of the transmission rod, the first end of the second link 422 is hinged to the first motion component 41, and the second end of the second link 422 is hinged to the blocking part 1. The third link 423, the first end of the third link 423 is hinged to the second end of the transmission rod, and the second end of the third link 423 is hinged to the shielding part 1; The transmission rod of the first connecting rod 421, the second connecting rod 422, the third connecting rod 423, and the connecting rod 12 of the shielding part 1 together form a parallelogram connecting rod transmission structure.

[0064] The transmission rod of the first link 421, the second link 422, the third link 423, and the connecting rod 12 of the shielding part 1 form a parallelogram link transmission structure. When the first motion component 41 outputs rotational and radial translational movements, it can always constrain the posture of the shielding part 1 to remain stable, and the shielding working surface will not shift. This ensures that the shielding part 1 accurately isolates the food heat source 30, and the fixed-point heat insulation and anti-coking effect is stable and reliable.

[0065] The middle section of the second link 422 is hinged to a transmission rod, and both ends of the second link 422 are hinged to the drive side and the blocking part 1, respectively. Together with the third link 423, it can smoothly and synchronously transmit the rotational and radial displacement from the first motion component 41 to the blocking part 1, resulting in low power transmission loss and sensitive transmission response. The rotation limit part can limit the first link 421, preventing overtravel jamming and structural interference, thus improving the stability of the mechanism.

[0066] In some embodiments, the second motion component 42 further includes: The limiting structure 424 is used to controllably connect the first connecting rod 421 with the limiting structure 424 via the trajectory of the rotation limiting part.

[0067] By adding a limiting structure 424, the motion trajectory of the first connecting rod 421 is constrained by the cooperation between the rotation limiting part and the limiting structure 424. This limits the swing stroke and motion path of the first connecting rod 421, preventing the mechanism from jamming or the position of the blocking part 1 from shifting due to the over-range movement of the connecting rod. It also standardizes the motion trajectory of the parallelogram linkage mechanism, ensuring smooth operation of the radial diameter change and circumferential rotation of the blocking part 1, continuously and stably maintaining the blocking posture of the blocking part 1, improving the control accuracy of fixed-point heat insulation in the local coking area, and extending the service life of the connecting rod transmission structure.

[0068] In some embodiments, see Figure 4 and Figure 5 The limiting structure 424 includes an annular track with a central through hole 4241, and the second connecting rod 422 passes through the central through hole 4241 and is connected to the first motion component 41.

[0069] The limiting structure 424 adopts a ring track with a central through hole 4241. The second connecting rod 422 passes through the central through hole 4241 to achieve hinged assembly with the first motion component 41. The transmission can be ensured even when the driving element is located outside the cooking chamber 201. Moreover, the central through hole 4241 can avoid the horizontal movement of the main connecting rod 411 without interference, ensuring the rotation radius R of the radial adjustment shielding part 1.

[0070] Specifically, see Figure 4 and Figure 6 The transmission rod of the first connecting rod 421 includes a horizontal rod 4211 and an L-shaped connecting part 4212. The two ends of the horizontal rod 4211 are hinged to the first connecting rod 421 and the third connecting rod 423. The L-shaped connecting part 4212 is provided with two protruding posts 4213 serving as rotation limiting parts. There are two annular tracks, and the two protruding posts 4213 are slidably embedded in their corresponding annular tracks. This two-track limiting method improves the stability of the limiting mechanism.

[0071] In some embodiments, the radius of rotation R of the blocking part 1 is positively correlated with the sine of the length l of the blocking part 1 and the tilt angle β of the second connecting rod 422 relative to the rotation axis.

[0072] The rotation radius R of the shielding part 1 is positively correlated with the length of the shielding part 1 and the sine value of the tilt angle β of the second link 422 relative to the rotation axis. When the length of the shielding part 1 is determined, the tilt angle β between the second link 422 and the rotation axis can be adjusted by the second drive element 3, thereby adjusting the rotation radius R of the shielding part 1. This facilitates precise adjustment of control parameters according to the location of the charring area. The controllable rotation radius R enables effective shielding and can adapt to the zonal shielding needs of various foods with different thicknesses and shapes. It also allows for precise control of the local heat radiation intake of the food and optimizes the anti-charring effect.

[0073] See Figure 8 The radius of rotation R of the shielding part 1 satisfies: R=l+L3 sinβ≤R0; H=L2 cosβ; The tilt angle β is controlled by the second driving element 3, and the other dimensions are determined according to the characteristic dimensions of the inner pot 20 of the cooking equipment. L1 is the length of the first connecting rod 421, L2 is the length of the second connecting rod 422, L3 is the length of the third connecting rod 423, l is the length of the shielding part 1 (length of connecting rod 12 + radius of baffle 11), R0 is the maximum radius of rotation of the shielding part 1, which is the maximum radius of the inner circle of the inner pot 20 that does not interfere with the internal support of the cooking chamber 201; H is the height of the shielding part 1 relative to the hinge point O1 at the top of the second connecting rod 422, O2-O2 is the axis of rotation, and O is a fixed point.

[0074] In some embodiments, L1 can be set to L3, meaning that the length of the first link 421 is the same as the length of the third link 423.

[0075] In one embodiment, the camera module is a webcam. The webcam captures an initial image of the ingredients. After cooking begins, it records changes in the image of the ingredients. It performs image processing on the areas where changes occur, converting the color RGB image into a grayscale image. The grayscale value of the charred area is set in advance, and the image is converted into a grayscale image. The image is then binarized (at this point, the image is only black and white, and the black part is the charred area). The area, time of occurrence, and location coordinates of the charred area are recorded. Then, the anti-charring device 10 is controlled to block the charred area.

[0076] The camera sorts the different charred areas by time and records the location coordinates P of each charred area. n (r) n θ n That is, the location of the coking area is characterized by the radius and the rotation angle, and each coking area is named A1, A2, A3...A n The above areas are respectively assigned duty cycles D1, D2, D3...D n To obscure. See also Figure 9 The radius of rotation R and the rotation angle θ of the shielding part 1 are both variables and correspond to the coking area.

[0077] The camera identified the location coordinates P of different charring areas. n (r) n θ n After that, the motor drives the motion mechanism to move, and once it reaches the designated area, it is controlled at P. n The occlusion time at point T n T n / (T1+T2…T n )=D n After the motion mechanism completes one cycle, the camera records an image of the food surface and uses image algorithms to determine if there are any newly added charred areas.

[0078] The shape and angle of the transmission mechanism 4 should not be limited to the structure shown in the illustrations of this patent. In some embodiments, the shielding part 1 is provided with a heating element (not shown in the figure) for auxiliary heating when the shielding part 1 rotates to the non-coking area.

[0079] Heating components are integrated into the shielding part 1. When the baffle 11 rotates to the non-charred area of ​​the food, the auxiliary heating function is activated, which changes the single function of the shielding structure that can only insulate and cool down the food. The heat source 30 is added to the food area that is not heated enough, so that the food can be shielded and insulated from the high temperature and charred area, while the food can be heated and warmed up in the low temperature and underheated area. This takes into account both local anti-charring and uniform cooking of all food. There is no need to raise or lower the baking temperature as a whole. While preventing local charring, the food is baked to a more uniform color and taste, thus improving baking quality and baking efficiency.

[0080] According to an embodiment of the present invention, on the other hand, see also... Figures 1-3 A cooking device is also provided, comprising: The cooking inner pot 20 has a cooking chamber 201; The food ingredient placement area is located in the cooking chamber 201; A heat source 30 is installed inside the cooking chamber 201 and is used to radiate heat to the food in the food placement area. Anti-scorching device 10, wherein the shielding part 1 is disposed between the heat source 30 and the food placement area; A camera module, installed inside the cooking liner 20, is used to acquire images of the food in real time to identify the location, area, and timing of the caramelization of the food. The camera module is not shown in the figure and is generally installed at the top inside the liner 20. The control module is connected to the camera module, the first driving element 2 and the second driving element 3 respectively, so as to adjust the first driving element 2 and / or the second driving element 3 according to the signal of the camera module.

[0081] The cooking equipment includes the anti-scorching device 10 of this invention. By shielding localized scorching areas, it achieves zoned heat radiation regulation, effectively solving the defects of uneven heating and easy scorching caused by individual differences in ingredients during the baking process, as well as the inability of the overall temperature control method to balance baking quality and baking efficiency. This invention arranges the shielding part 1 of the anti-scorching device 10 between the heat source 30 and the food placement area. Through adjustment of the shielding part 1 in two dimensions—circumferential rotation and radial diameter variation—precise heat insulation shielding of different areas of the food can be achieved, avoiding localized overheating and scorching.

[0082] Furthermore, the camera module can capture real-time images of the food within the cooking chamber 201, dynamically identifying the specific location, coverage area, and timing of localized charring in the food. This accurately captures the differences in heating and localized overheating trends during the baking process, providing a visual basis for precise heat control. The control module establishes signal connections with the camera module, the first drive element 2, and the second drive element 3, respectively. Based on the real-time image recognition signal from the camera module, it can determine the over-charred and underheated areas of the food, adaptively adjusting the rotation of the first drive element 2 and the radial extension / retraction of the second drive element 3. This dynamically adjusts the blocking position, rotation radius R, and blocking duration of the blocking part 1, achieving dynamic blocking of differentiated charring areas of the food. This invention can precisely block excess heat radiation from localized areas of food, preventing localized scorching, while ensuring that the rest of the food receives sufficient baking heat. There is no need to lower the overall baking temperature or extend the baking time. It effectively ensures that the food has a consistent color and uniform cooking degree, significantly improving the quality of the finished product. It is suitable for baking food with different thicknesses, moisture contents, and surface textures, has a wide range of applications, and provides a good user experience.

[0083] In some embodiments, the first driving element 2 and the second driving element 3 are disposed outside the cooking chamber 201.

[0084] By placing the first drive element 2 and the second drive element 3 outside the cooking chamber 201, away from the high-temperature radiation and humid baking environment inside the inner pot 20, it can effectively avoid faults such as motor aging and circuit insulation failure caused by high-temperature baking and oil fume and water vapor corrosion in the chamber, extend the service life of the drive components, and improve the electrical operation safety of the equipment. At the same time, the external placement of the drive elements facilitates later disassembly, maintenance, wiring, and fault diagnosis, without occupying the effective space inside the cooking chamber 201, and allows for a compact arrangement of the heat source 30, food placement area, and shielding mechanism inside the chamber.

[0085] In some embodiments, the anti-scorching device 10 is detachably installed on the main body of the cooking equipment. Whether to use the anti-scorching device 10 depends on the type of food and the cooking characteristics, thus improving adaptability.

[0086] According to an embodiment of the present invention, in another aspect, a control method for a cooking apparatus is also provided, comprising: Based on the cooking equipment being in a hot-roasting state, the hot-roasting state of the ingredients is obtained; Based on the charring of the food, the shielding part 1 of the cooking device is controlled to rotate around the food. The rotation mode of the shielding part 1 is set according to the information of the caramelization zone of the food.

[0087] The cooking equipment captures the hot baking state of the ingredients and controls the shielding part 1 to rotate around the ingredients based on the charring phenomenon that occurs. This shields the ingredients from localized overheating areas and regulates heat radiation in different zones. There is no need to lower the overall temperature or extend the baking time. This effectively prevents localized charring of the ingredients and ensures uniform heating, improving the quality of the finished product and adapting to the baking needs of various ingredients.

[0088] In some embodiments, setting the rotation mode of the blocking part 1 includes: The rotation radius R of the blocking part 1 is fixed, and the blocking part 1 intermittently stops at the corresponding coking area position during the rotation process; The duration of a single stop in a single coking zone is denoted as T. n .

[0089] The rotation mode of the shielding part 1 is set according to the information of the coking zone. The shielding part 1 maintains a fixed rotation radius R and intermittently stops in the coking zone. It is suitable for working conditions where the rotation trajectory of the coking zone matches the trajectory of the shielding part. The control process is simple and the action response is fast. The fixed-point stopping action can provide targeted heat insulation protection for the coking zone, reduce local heat input, and curb the rapid deterioration of coking. The other areas receive heat energy normally, and the food is heated more evenly.

[0090] In some embodiments, setting the rotation mode of the blocking part 1 includes: Adjust the rotation radius R of the blocking part 1, and control the blocking part 1 to intermittently stop at the corresponding coking area position; The duration of a single stop in a single coking zone is denoted as T. n .

[0091] The rotation mode of the shielding part is set according to the information of the coking area. The rotation radius R of the shielding part 1 can be adjusted and it can intermittently stop in the coking area. The rotation path of the shielding part 1 can be adjusted by changing the rotation radius R, so that its movement trajectory is aligned with the target coking area before stopping at a fixed point. It can adapt to shielding coking areas of different positions and ranges, and has stronger adaptability to working conditions. Combined with the single stop time T n Precise control of insulation time reduces local heat input, effectively inhibits charring, and ensures that the rest of the food is heated normally, resulting in more uniform overall heating.

[0092] In some embodiments, the coking zone information includes the generation sequence of the coking zones, the number of coking zones, and the location coordinates of the coking zones.

[0093] The rotation mode of the shielding part is determined by the generation sequence, number, and location coordinates of the charring areas. This allows for a comprehensive and accurate understanding of the abnormal heating conditions of various parts of the food. Based on the charring information, the shielding action can be tailored to different charring states, further improving the accuracy and adaptability of heat insulation and charring prevention.

[0094] In some embodiments, different coking regions are numbered according to the generation sequence of the coking regions, and the location coordinates of each coking region are recorded.

[0095] By numbering the coking areas according to their generation sequence and storing the location coordinates of each coking area, it is possible to record multiple coking areas that appear successively during the baking process, distinguish the order of their generation, and avoid confusion in the locations of multiple coking areas, which could lead to control command errors.

[0096] In some embodiments, after the shielding part rotates for one cycle, when a new coking area is generated, the numbering is sequentially continued according to the generation sequence of the coking area based on the original number, and the position coordinates of each newly added coking area are recorded synchronously.

[0097] In some embodiments, different coking regions are numbered according to the generation sequence of the coking regions, and the position coordinates of each coking region are recorded; after the shielding part 1 rotates for one cycle, when a new coking region is generated, the original numbering is followed sequentially according to the generation sequence of the coking regions, and the position coordinates of each newly added coking region are recorded synchronously.

[0098] After the shielding part 1 completes one rotation cycle, it sequentially numbers newly charred areas generated during baking, recording their location coordinates synchronously. This allows for dynamic updates to the charred areas, preventing issues like incorrect numbering and coordinate confusion due to the continuous addition of charred zones. The control module can retrieve the number and coordinates of newly added areas in real time, quickly determining the radial position of each new charred point. It flexibly selects control strategies such as fixed-radius stopping or adjusting the radius before stopping, using the shielding part 1 to suppress overheating and charring at specific locations. This ensures continuous and stable suppression of localized charring, guaranteeing the quality of the baked goods.

[0099] In some embodiments, the single dwell time of each coking zone is determined based on the degree of coking in each coking zone.

[0100] Based on the actual coking degree of each coking zone, the single dwell time is differentiated and matched accordingly. Longer dwell times are allocated to areas with heavier coking, while shorter dwell times are allocated to areas with slight overheating. The total amount of heat radiation blocked is controlled by the actual shading time of the baffle 11. Using dwell time as the core variable for heat regulation avoids excessive shading leading to insufficient local heating, while effectively curbing continuous scorching in heavily coking areas, thus achieving on-demand heat control.

[0101] In some embodiments, see Figure 10 The cooking device includes a rotatable shielding part 1 with an adjustable rotatable radius R, and the caramelization control method includes: Drive the shielding part 1 to rotate at a constant speed around the rotation axis; In response to the generation sequence, quantity, and location coordinates of the charred areas of the food, two strategies are selectively executed: Strategy 1 keeps the rotation radius R of the shielding part 1 constant and controls the shielding part 1 to intermittently pause at the corresponding charred area position during its rotation; Strategy 2 first adjusts the rotation radius R of the shielding part 1, and then controls the shielding part 1 to intermittently pause at the corresponding charred area position; the duration of a single pause corresponding to a single charred area is denoted as T. n .

[0102] Based on the generation time, quantity, and location coordinates of the coking areas identified by the camera module, two control strategies are selected. Strategy 1 keeps the turning radius R constant, only controlling the baffle 11 to intermittently stop and block the area when passing the coking point. This strategy is suitable for situations where the turning trajectory of the coking area matches the coverage area of ​​the baffle 11 in the blocking part 1, offering a simple control process and rapid response. Strategy 2 adjusts the turning path of the baffle 11 by changing the turning radius R, aligning the baffle 11's movement trajectory with the target coking area before stopping and blocking it at a fixed point. This adjustment of the radius changes the turning circumference of the baffle 11, adapting to usage scenarios where the coking areas are distributed in different radial positions. The single-stop duration T for each coking area is set separately. n By controlling the duration of shading in different areas based on the dwell time, excess heat radiation is intercepted, thus inhibiting the acceleration of localized charring. Point-to-point heat insulation is achieved by using baffle 11 for shading, and the radius adjustment is used to align charring areas at different radial positions. This ensures that the food is fully heated throughout, resulting in uniform color and doneness without lowering the overall baking temperature.

[0103] Furthermore, different coking areas are numbered according to their generation sequence, and the position coordinates of each coking area are recorded. Numbering and storing the position coordinates of each area sequentially according to their generation sequence allows for the recording of multiple coking areas appearing successively during the baking process, distinguishing between overheated areas generated at different times, and avoiding command errors caused by confusion between the positions of multiple coking areas. The control module can accurately distinguish the radial orientation of each coking area based on its number and corresponding coordinates, facilitating the selection of appropriate blocking strategies: for coking areas falling on the current rotation trajectory of baffle 11, a fixed-radius intermittent stopping blocking is used; for coking areas deviating from the existing rotation circumference, the rotation radius R is first adjusted so that the baffle 11's trajectory reaches the target coordinates before stopping at a fixed point. Combined with the independent stopping time of each area, the blocking actions are executed sequentially according to the order of coking, systematically completing the heat radiation blocking of each area, improving the targeting of the blocking actions, and ensuring the effectiveness of anti-coking.

[0104] In some embodiments, see Figure 11The method of setting the rotation mode of the shielding part further includes: Periodically obtain the total coking area of ​​all coking regions; If the total coking area is equal to or greater than a preset area, the cooking equipment is controlled to stop heating. Heating will continue if the total coking area is less than the preset area.

[0105] By periodically calculating the total area of ​​all charring zones and comparing it to a preset threshold, the heat source is promptly shut off when the total charring area reaches the preset limit, saving energy and preventing overheating. The preset threshold indicates that the food is cooked and has reached the baking target (texture). If the total charring area does not reach the threshold, normal heating continues to ensure that the remaining areas of the food are properly cooked. In this way, the advantages of zoned and targeted heat control are maximized, ensuring baking efficiency and product quality, while also preventing burning and improving the reliability of the equipment.

[0106] It should be noted that one cycle can be the shading part 1 rotating 360 degrees once, or it can be a preset number of rotations greater than one full rotation.

[0107] According to an embodiment of the present invention, in another aspect, a control device for a cooking apparatus is also provided for executing the control method of the cooking apparatus of the present invention, the device comprising: The acquisition module is used to acquire the roasting status of the ingredients based on whether the cooking device is in a roasting state; The control module is used to control the shielding part of the cooking device to rotate around the food when the food shows signs of charring; and to control the rotation mode of the shielding part based on the information of the charred area of ​​the food.

[0108] The acquisition module of the control device acquires the hot baking status of the food under the hot baking state of the cooking equipment. Based on the charring phenomenon of the food, the control module controls the shielding part 1 to rotate around the food to shield the local overheated areas of the food and regulate the heat radiation in different zones. There is no need to lower the overall temperature or extend the baking time. This effectively prevents the food from being over-charred in some areas and ensures that the overall heating is uniform, improving the quality of the finished product and adapting to the baking needs of various foods.

[0109] According to an embodiment of the present invention, in another aspect, a computer-readable storage medium is also provided, the computer-readable storage medium storing computer instructions for causing a computer to perform the control method of the cooking apparatus described in any of the above embodiments.

[0110] The computer instructions stored on the computer-readable storage medium are executed to perform the control method of the cooking device of the present invention. In the hot baking state, according to the charring phenomenon of the food, the shielding part 1 is controlled to rotate around the food to shield the local overheated area of ​​the food and regulate the heat radiation in different areas. There is no need to lower the overall temperature or extend the baking time. This effectively prevents the food from being over-charred in some areas and ensures that the overall heating is uniform, improves the quality of the finished product, adapts to the baking needs of various foods, and improves the user experience.

[0111] Although embodiments of the invention have been described in conjunction with the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations all fall within the scope defined by the appended application.

Claims

1. A device for preventing coking, characterized in that, include: The shielding part (1) is used to physically isolate the heat source (30) from the food to prevent the food from being charred in some areas; The first driving element (2) is connected to the blocking part (1) through the transmission mechanism (4) and is used to drive the blocking part (1) to rotate around the food. The second driving element (3) is independent of the first driving element (2). The second driving element (3) is connected to the blocking part (1) through the transmission mechanism (4) and is used to drive the blocking part (1) to move radially to change the turning radius (R) of the blocking part (1). The transmission mechanism (4) includes: The first motion component (41) is connected to the first drive element (2) and the second drive element (3) respectively; The second motion component (42) is connected to the output end of the first motion component (41) and drives the shielding part (1); The first motion component (41) includes: The main connecting rod (411) is connected to the second driving element (3) in a transmission manner; The gear turntable (412) has a translation groove (4121). The main connecting rod (411) can slide along the translation groove (4121) under the drive of the second driving element (3). The power output end of the first driving element (2) meshes with the gear turntable (412) for transmission. Under the drive of the first driving element (2), the main connecting rod (411) can rotate with the gear turntable (412).

2. The anti-coking device according to claim 1, characterized in that, The shielding part (1) includes a baffle (11) and a connecting rod (12), and the connecting rod (12) is connected to the transmission mechanism (4).

3. The anti-coking device according to claim 1, characterized in that, The second motion component (42) includes: The first link (421) is equipped with a transmission rod and a rotation limit part; The second link (422) has its middle section hinged to the first end of the transmission rod, its first end hinged to the first motion component (41), and its second end hinged to the shielding part (1). The third link (423) has its first end hinged to the second end of the transmission rod, and its second end hinged to the shielding part (1). The transmission rod of the first link (421), the second link (422), the third link (423) and the connecting rod (12) of the shielding part (1) together form a parallelogram link transmission structure.

4. The anti-coking device according to claim 3, characterized in that, The second motion component (42) further includes: The limiting structure (424) is used to controllably connect the first link (421) with the limiting structure (424) through the trajectory of the rotation limiting part.

5. The anti-coking device according to claim 4, characterized in that, The limiting structure (424) includes an annular track with a central through hole (4241), through which the second connecting rod (422) passes and is connected to the first motion component (41).

6. The anti-coking device according to claim 3, characterized in that, The radius of rotation (R) of the shielding part (1) is positively correlated with the length of the shielding part (1) and the sine value of the tilt angle (β) of the second link (422) relative to the rotation axis.

7. The anti-coking device according to any one of claims 1 to 6, characterized in that, The shielding part (1) is provided with a heating component for auxiliary heating when the shielding part (1) rotates to the non-coking area.

8. A cooking device, characterized in that, include: The cooking inner pot (20) has a cooking chamber (201); The food storage area is located in the cooking chamber (201); A heat source (30) is installed in the cooking chamber (201) for radiating heat to the food in the food placement area; The anti-scorching device (10) according to any one of claims 1 to 7, wherein the shielding part (1) is disposed between the heat source (30) and the food placement area; A camera module is installed inside the cooking liner (20) to collect images of food ingredients in real time to identify the location, area and generation time of the charred area of ​​the food ingredients; The control module is connected to the camera module, the first driving element (2) and the second driving element (3) respectively, so as to adjust the first driving element (2) and / or the second driving element (3) according to the signal of the camera module.

9. The cooking apparatus according to claim 8, characterized in that, The first driving element (2) and the second driving element (3) are disposed outside the cooking chamber (201).

10. A method for controlling a cooking device, characterized in that, The control method of the cooking equipment is implemented using the cooking equipment according to claim 8 or 9, and the control method of the cooking equipment includes: Based on the cooking equipment being in a hot-roasting state, the hot-roasting state of the ingredients is obtained; Based on the charring of the ingredients, the shielding part (1) of the cooking equipment is controlled to rotate around the ingredients; The rotation mode of the shielding part (1) is set according to the information of the caramelization zone of the food.

11. The control method for the cooking equipment according to claim 10, characterized in that, The rotation mode of the shielding part (1) includes: The rotation radius (R) of the blocking part (1) is fixed, and the blocking part (1) intermittently stops at the corresponding coking area position during the rotation process; The duration of a single stop in a single coking zone is denoted as T. n .

12. The control method for the cooking equipment according to claim 10, characterized in that, The rotation mode of the shielding part (1) includes: Adjust the radius of rotation (R) of the shielding part (1) and control the shielding part (1) to intermittently stop at the corresponding coking area position; The duration of a single stop in a single coking zone is denoted as T. n .

13. The control method for the cooking equipment according to claim 11 or 12, characterized in that, The coking zone information includes the generation sequence of the coking zones, the number of coking zones, and the location coordinates of the coking zones.

14. The control method for the cooking equipment according to claim 13, characterized in that, The different coking areas are numbered according to their formation time sequence, and the location coordinates of each coking area are recorded. And / or, after the shielding part (1) rotates for one cycle, when a new coking area is generated, the numbering is sequentially continued according to the generation sequence of the coking area based on the original number, and the position coordinates of each newly added coking area are recorded synchronously.

15. The control method for the cooking equipment according to claim 13, characterized in that, The duration of a single stop in each coking zone is determined based on the degree of coking in each zone.

16. The control method for the cooking equipment according to claim 10, characterized in that, The method of setting the rotation mode of the shielding part (1) further includes: Periodically obtain the total coking area of ​​all coking regions; If the total coking area is equal to or greater than a preset area, the cooking equipment is controlled to stop heating. Heating will continue if the total coking area is less than the preset area.

17. A control device for a cooking apparatus, characterized in that, For performing the control method of the cooking apparatus of claim 10, the apparatus includes: The acquisition module is used to acquire the roasting status of the ingredients based on whether the cooking device is in a roasting state; The control module is used to control the shielding part (1) of the cooking equipment to rotate around the food according to the charring phenomenon of the food; and to control the rotation mode of the shielding part (1) according to the charring area information of the food.

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