Cooking equipment

Abstract

This invention relates to a cooking apparatus, comprising: a housing; an inner liner; a drawer box; a drawer; a frying component; a heating component; a vacuum pump; a liquid level detection component; a temperature detection component; and a controller configured to: acquire a first temperature detected by the temperature detection component after the cooking apparatus has preheated and food has been added; obtain an additional heat value based on a first calculation logic using the first temperature, a first target temperature, and the initial volume of oil; acquire the real-time depth of oil detected by the liquid level detection component to obtain a liquid level change value after food has been added; obtain a required heat value based on the liquid level change value and the temperature difference between the food and the first target temperature using a second calculation logic; obtain a forced heating heat value based on the additional heat value and the required heat value using a third calculation logic; and obtain a forced heating time based on the forced heating heat value and the power of the heating component using a fourth calculation logic. This application solves the problem of unsatisfactory food cooking due to temperature overshoot.

Description

Technical Field

[0001] This invention relates to the field of smart home appliances, and in particular to a cooking device. Background Technology

[0002] Currently, with the continuous development of intelligent cooking equipment, devices that can automatically cook better-tasting food are becoming increasingly popular.

[0003] A fully automatic vacuum fryer is disclosed in the prior art (CN 215501081 U), including a frying chamber and a vacuum pump. One side of the condenser is connected to the frying chamber via a pipe, and the other side of the condenser is connected to a condensate recovery chamber, which is connected to the vacuum pump. The frying chamber also includes a heating chamber located below it and an oil pump located outside the heating chamber. The oil pump is connected to the frying chamber via a pipe to supply oil to it. When the PLC control system is turned on, it begins a self-test. Parameters such as frying time, frying temperature, and degreasing time are set, and the system begins operation. The PLC controls the operation of the heating element and the vacuum pump, causing temperature sensors and liquid level sensors to transmit data from the heating chamber and frying chamber to the PLC.

[0004] Currently, in related technologies, if the heating element is continuously turned on after the preheating stage but before the cooking stage begins, a temperature overshoot phenomenon will occur, resulting in overheating of the food and unsatisfactory cooking. Summary of the Invention

[0005] The present invention provides a cooking device to at least solve the problem in the related art that food is overheated and not cooked to an ideal degree when there is temperature overshoot.

[0006] In a first aspect, the present invention provides a cooking apparatus, comprising:

[0007] The housing forms the external outline of the cooking equipment;

[0008] The inner liner is located inside the box body;

[0009] A drawer box, which is located below the bottom or above the top of the inner liner;

[0010] A drawer, which is pull-out and located inside the drawer box;

[0011] A frying assembly for holding oil and food, the frying assembly comprising:

[0012] An oil drum, used to hold the oil;

[0013] A lid, located above the oil drum, works with the oil drum to form a cooking space;

[0014] A frying basket, located inside the oil drum, is used to hold the food;

[0015] A heating element for changing the temperature of the cooking space;

[0016] A vacuum pump, used to extract air from inside the oil drum;

[0017] A liquid level detection component is installed inside the oil tank to detect the real-time depth of the oil.

[0018] A temperature detection component, disposed inside the oil drum, is used to detect a first temperature within the cooking space;

[0019] The controller is configured to acquire a first temperature detected by the temperature detection component after the cooking device has finished preheating and food has been added.

[0020] Based on the first temperature, the first target temperature, and the initial volume of the oil, an additional heat value is obtained using the first calculation logic.

[0021] The real-time depth of the oil detected by the liquid level detection component is obtained to obtain the change value of the liquid level after food is added;

[0022] The required calorie value is obtained based on the liquid level change value and the temperature difference between the food and the first target temperature using the second calculation logic.

[0023] Based on the additional heat value and the required heat value, the forced heating heat value is obtained using a third calculation logic;

[0024] The forced heating time is obtained based on the forced heating heat value and the power of the heating component using the fourth calculation logic, and the heating component is controlled to operate based on the forced heating time.

[0025] By using data feedback from the liquid level detection component and the temperature detection component, the changes in oil volume and temperature are accurately calculated, ensuring the precision of heating control.

[0026] In some embodiments, the real-time depth of the oil detected by the liquid level detection component is obtained after preheating and before food is added;

[0027] The initial volume of the oil is obtained based on the bottom area of ​​the oil drum and the real-time depth of the oil, using the first sub-operation logic.

[0028] Based on the difference between the first temperature and the target temperature, the initial volume of the oil is used to obtain an additional heat value according to the first calculation logic.

[0029] The amount of heat required for forced heating is calculated based on the temperature difference between the first temperature and the first target temperature to ensure consistent frying results and precise control of the amount of oil.

[0030] In some embodiments, after the heating component has run the forced heating time, the controller is configured to set proportional control parameters, integral control parameters, derivative control parameters, a second target temperature, multiple cycles, and the duration of each cycle.

[0031] Calculate the difference between the first temperature detected by the temperature detection component and the second target temperature in each of the first to Nth cycles to obtain the temperature deviation in each of the first to Nth cycles;

[0032] Based on the temperature deviation of each cycle from the first cycle to the Nth cycle, the proportional control parameter, the integral control parameter, and the derivative control parameter, a PID control equation is established to obtain the running time ratio of the N+1th cycle.

[0033] The operating time of the heating component in the N+1th cycle is obtained by multiplying the duration of the N+1th cycle by the proportion of the running time of the N+1th cycle.

[0034] By heating in multiple cycles, the oil temperature is gradually brought closer to the second target temperature, ensuring temperature stability during the frying process and the frying effect of the food.

[0035] In some embodiments, it also includes:

[0036] A stirring assembly for stirring the oil;

[0037] The controller is configured to, during preheating of the cooking equipment, control the stirring assembly to stir the oil at a first frequency; and after the heating assembly has run the forced heating time, control the stirring assembly to stir the oil at a second frequency.

[0038] Wherein, the first frequency is greater than the second frequency.

[0039] By using a stirring component to stir at different frequencies at different stages, the oil is heated more evenly, which helps to improve the uniformity and quality of food frying.

[0040] In some embodiments, after the heating component has run the forced heating time, a liquid level fluctuation threshold is set, and the controller is configured to obtain the liquid level change of the oil in the oil tank according to the real-time depth of the oil, and control the stirring component to increase the stirring frequency when the liquid level change of the oil in the oil tank is lower than the liquid level fluctuation threshold.

[0041] By increasing the stirring frequency when the liquid level fluctuation is below a set threshold, the uniform heating of the oil can be ensured.

[0042] In some embodiments, when the controller controls the stirring component to increase the stirring frequency, and the change in the oil level in the oil tank is lower than the liquid level fluctuation threshold, the controller determines that cooking is complete.

[0043] By adjusting the stirring frequency in this way, you can more intuitively judge the doneness of the food and cook it better.

[0044] In some embodiments, it also includes:

[0045] The human-machine interaction module communicates with the controller and is used for information interaction between the cooking device and the user. It is configured to receive user operation information and send the user operation information to the controller. The user operation information includes a start cooking command, a stop cooking command, cooking time, the preheating temperature, the first target temperature, and the second target temperature.

[0046] Users can directly input cooking parameters, which improves user convenience and reduces the complexity of user intervention.

[0047] In some embodiments, the controller is configured to receive the user operation information, and after determining that cooking is complete, prompt the user via the human-computer interaction module whether to terminate cooking; when the user operation information is the command to terminate cooking, the controller controls the heating component to stop operating, and cooking ends.

[0048] It increases the safety and intelligence of the equipment, reducing the risk of overcooking or cooking failure.

[0049] In some embodiments, it also includes:

[0050] A pressure relief valve is used to reduce the pressure in the cooking space formed by the oil drum and the lid.

[0051] An oil drain valve is used to drain the oil from the oil drum;

[0052] An oil pump is used to remove the oil from the oil drum;

[0053] The controller is configured to open the pressure relief valve and the oil drain valve after cooking is completed, and to start the oil drain pump to remove the oil from the oil tank.

[0054] The automated oil discharge process improves the ease of use and safety of the equipment, while reducing the risks associated with manual operation.

[0055] Secondly, embodiments of this application also provide a cooking apparatus, including:

[0056] The housing forms the external outline of the cooking equipment;

[0057] The inner liner is located inside the box body;

[0058] A drawer box, which is located below the bottom or above the top of the inner liner;

[0059] A drawer, which is pull-out and located inside the drawer box;

[0060] A frying assembly, located inside the drawer, for holding oil and food, the frying assembly comprising:

[0061] An oil drum, used to hold the oil;

[0062] A lid, located above the oil drum, works with the oil drum to form a cooking space;

[0063] A frying basket, located inside the oil drum, is used to hold food;

[0064] A heating element for changing the temperature of the cooking space;

[0065] A vacuum pump, used to extract air from inside the oil drum;

[0066] A liquid level detection component is installed inside the oil drum to detect the real-time depth of the oil in the oil drum;

[0067] A temperature detection component, disposed inside the oil drum, is used to detect a first temperature within the cooking space;

[0068] The controller is configured to receive recipe information, which includes a first target temperature;

[0069] After the cooking equipment has finished preheating and food has been added, the first temperature detected by the temperature detection component at this time is obtained;

[0070] Based on the first temperature, the first target temperature, and the initial volume of the oil, an additional heat value is obtained using the first calculation logic.

[0071] The real-time depth of the oil detected by the liquid level detection component is obtained to obtain the change value of the liquid level after food is added;

[0072] The required calorie value is obtained based on the liquid level change value and the temperature difference between the food and the first target temperature using the second calculation logic.

[0073] Based on the additional heat value and the required heat value, the forced heating heat value is obtained using a third calculation logic;

[0074] The forced heating time is obtained based on the forced heating heat value and the power of the heating component using the fourth calculation logic, and the heating component is controlled to operate based on the forced heating time.

[0075] The controller controls the heating components to continue heating the oil according to the calculated forced heating time, without requiring manual intervention from the user, thus achieving automated temperature and time control to ensure consistent and reliable frying results.

[0076] Compared to related technologies, this invention uses data feedback from liquid level and temperature detection components to accurately calculate oil volume and temperature changes, ensuring precise heating control. The controller calculates the required compensation heat and heating time based on temperature and oil depth data, effectively preventing oil temperature drops due to food input, helping to maintain a stable frying environment, ensuring more even heating of food, and further improving food texture and frying quality.

[0077] Details of one or more embodiments of this application are set forth in the following drawings and description to make other features, objects and advantages of this application more readily apparent. Attached Figure Description

[0078] The accompanying drawings, which are included to provide an understanding of this application and form part of this application, illustrate exemplary embodiments of this application and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0079] Figure 1 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0080] Figure 2 This is a schematic diagram of the structure of a frying component of a cooking apparatus according to an embodiment of this application;

[0081] Figure 3 This is a flowchart illustrating the operation of the controller according to an embodiment of this application;

[0082] Figure 4 This is another operational flowchart of the controller according to an embodiment of this application;

[0083] Figure 5 This is another operational flowchart of the controller according to an embodiment of this application;

[0084] Figure 6 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0085] Figure 7 This is another structural schematic diagram of a cooking device according to an embodiment of this application;

[0086] Figure 8 This is another structural schematic diagram of a cooking device according to an embodiment of this application;

[0087] Figure 9This is another structural schematic diagram of a cooking device according to an embodiment of this application;

[0088] Figure 10 This is a hardware configuration diagram of a controller for a cooking device according to an embodiment of this application;

[0089] Figure 11 A schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0090] Figure 12 A schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0091] Figure 13 A schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0092] Figure 14 A schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0093] Figure 15 A schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0094] Figure 16 A schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0095] Figure 17 A schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0096] Figure 18 A schematic diagram of the structure of a cooking device according to an embodiment of this application.

[0097] In the picture:

[0098] 1. Cabinet body; 2. Drawer box; 3. Frying components; 4. Vacuum pump; 5. Stirring components; 6. Controller; 7. Human-machine interface module; 8. Pressure relief valve; 9. Oil drain valve; 10. Cooking chamber; 11. Inner liner; 12. Cabinet door; 13. Heat dissipation duct; 131. Heat dissipation fan; 132. Heat dissipation hood; 14. Support top plate; 15. Support back plate; 16. Water storage box; 17. Heating components; 18. Oil drain pump; 19. Temperature detection components; 20. Liquid level detection components; 21. Drawer; 22. Top cover; 30. Cooking space; 31. Oil drum; 32. Drum lid; 33. Frying basket; 81. Processor; 82. Memory; 83. Communication interface. Detailed Implementation

[0099] To make the objectives, technical solutions, and advantages of this application clearer, the application is described and illustrated below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application. All other embodiments obtained by those skilled in the art based on the embodiments provided in this application without inventive effort are within the scope of protection of this application.

[0100] Obviously, the accompanying drawings described below are merely some examples or embodiments of this application. Those skilled in the art can apply this application to other similar scenarios based on these drawings without any inventive effort. Furthermore, it is understood that although the efforts made in this development process may be complex and lengthy, for those skilled in the art related to the content disclosed in this application, any changes to design, manufacturing, or production based on the technical content disclosed in this application are merely conventional technical means and should not be construed as insufficient disclosure of the content of this application.

[0101] In this application, the reference to "embodiment" means that a specific feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places in the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment that is mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described in this application may be combined with other embodiments without conflict.

[0102] Unless otherwise defined, the technical or scientific terms used in this application shall have the ordinary meaning understood by one of ordinary skill in the art to which this application pertains. The terms “a,” “an,” “an,” “the,” and similar words used in this application do not indicate quantity limitation and may indicate singular or plural. The terms “comprising,” “including,” “having,” and any variations thereof used in this application are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or device that includes a series of steps or modules (units) is not limited to the listed steps or units, but may also include steps or units not listed, or may include other steps or units inherent to these processes, methods, products, or devices. The terms “connected,” “linked,” “coupled,” and similar words used in this application are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. “Multiple” used in this application refers to two or more. “And / or” describes the relationship between related objects, indicating that three relationships may exist; for example, “A and / or B” can represent: A alone, A and B simultaneously, and B alone. The character " / " generally indicates that the preceding and following objects are in an "or" relationship. The terms "first," "second," and "third" used in this application are merely to distinguish similar objects and do not represent a specific ordering of the objects.

[0103] Reference Figure 11 This application provides a cooking device. The cooking device includes a housing 1. The housing 1 is constructed as the outer shell of the cooking device. The housing 1 can be a rectangular hollow structure. It should be noted that in other embodiments, the housing 1 can also adopt other shapes of outer shell structures. The specific shape of the housing 1 can be adjusted as needed, and is not limited here.

[0104] Reference Figure 12 In some embodiments, the housing 1 may be provided with a cooking cavity 10. The cooking cavity 10 can be used for high-temperature cooking of food by steaming, baking, or other methods.

[0105] In some embodiments, the front wall of the housing 1 may be provided with a loading / unloading port. This loading / unloading port can connect to the cooking cavity 10. Food ingredients can be placed into the cooking cavity 10 through the loading / unloading port.

[0106] In some embodiments, the cooking device may include an inner pot 11. The inner pot 11 may be disposed within the housing 1. A cooking cavity 10 is formed in the inner pot 11. The front end of the inner pot 11 has an opening that can communicate with a loading / unloading port (not shown in the figure), that is, the loading / unloading port can communicate with the cooking cavity 10 inside the inner pot 11 through the front end opening of the inner pot 11.

[0107] Reference Figure 11 , 12In some embodiments, a door 12 may be provided on the front side of the cabinet 1. The door 12 may be opposite to the loading and unloading opening on the front side of the cabinet 1. The door 12 is used to open and close the loading and unloading opening on the front side of the cabinet 1, thereby enabling the door 12 to open and close the cooking cavity 10 in the inner liner 11.

[0108] Reference Figure 12 In some embodiments, a heater (not shown) may be provided inside the housing 1. The heater can be used to create a high-temperature environment within the cooking cavity 10 of the inner pot 11, thereby enabling the cooking equipment to perform baking and roasting functions.

[0109] In some embodiments, the heater may be disposed on the inner wall of the inner liner 11, such as at the top of the cooking cavity 10.

[0110] It should be noted that in other embodiments, the heater may also be located at the back or bottom of the cooking cavity 10, or on other side walls of the cooking cavity 10.

[0111] Reference Figure 12 In some embodiments, a heat dissipation duct 13 may be provided inside the housing 1. One end of the heat dissipation duct 13 may be connected to the interior of the housing 1. The other end of the heat dissipation duct 13 may be connected to the external space of the housing 1. The heat dissipation duct 13 can be used to dissipate heat to the outside of the housing 1, and the heat inside the housing 1 can be discharged to the outside of the housing 1 through the heat dissipation duct 13, thereby realizing the heat dissipation function inside the housing 1.

[0112] In some embodiments, a cooling fan 131 may be provided inside the cooling duct 13. The cooling fan 131 can be used to provide airflow. When the cooling fan 131 is running, the air inlet of the cooling duct 13 can draw air from the housing 1 and dissipate it to the outside of the housing 1 through the air outlet of the cooling duct 13, thereby realizing the heat dissipation function inside the housing 1.

[0113] In some embodiments, the end of the heat dissipation duct 13 that communicates with the housing 1 can be an air inlet. The end of the heat dissipation duct 13 that communicates with the outside of the housing 1 can be an air outlet. The heat dissipation fan 131 can be located at the air inlet of the heat dissipation duct 13.

[0114] It should be noted that in other embodiments, the cooling fan 131 may also be located at other positions in the cooling duct 13.

[0115] Reference Figure 12 In some embodiments, the heat dissipation duct 13 may be located in the top region of the housing 1. The heat dissipation duct 13 may be located above the top of the cooking cavity 10. The heat dissipation duct 13 may be located above the top of the inner liner 11.

[0116] It should be noted that in some other embodiments, the heat dissipation duct 13 may also be located in other positions within the cooking cavity 10 and the inner liner 11. The heat dissipation duct 13 may also be located in other positions within the housing 1.

[0117] Reference Figure 12 In some embodiments, a supporting top plate 14 may be provided inside the housing 1. The supporting top plate 14 may be provided at intervals above the inner liner 11. The heat dissipation duct 13 may be arranged above the top of the supporting top plate 14.

[0118] In some embodiments, a heat dissipation shroud 132 may be provided on the top surface of the supporting top plate 14. The heat dissipation shroud 132 and the supporting top plate 14 can be enclosed to form a heat dissipation duct 13. In this case, the rear end of the heat dissipation shroud 132 can serve as the air inlet of the heat dissipation duct 13. A heat dissipation fan 131 may be provided at the rear end of the heat dissipation shroud 132. The front end of the heat dissipation shroud 132 may face the front side of the housing 1 and serve as the air outlet of the heat dissipation duct 13.

[0119] In some embodiments, a support back plate 15 may be provided inside the housing 1. The support back plate 15 may be located on the back side of the inner liner 11. The bottom of the support back plate 15 may be supported on the upper part of the housing 1. The top of the support back plate 15 may be connected to the rear end of the support top plate 14. The front end of the support top plate 14 may be fixed to the housing 1, thereby stably fixing the support top plate 14 to the upper side of the inner liner 11.

[0120] Reference Figure 12 In some embodiments, a steam generator (not shown in the figure) may be provided inside the housing 1. The steam generator may be located outside the inner pot 11. The steam generator can be connected to the cooking cavity 10 inside the inner pot 11 through a steam pipe, thereby creating a high-temperature steam environment inside the cooking cavity 10 of the inner pot 11 to realize the steam cooking function inside the cooking cavity 10.

[0121] In some embodiments, the steam generator may be disposed on the rear wall of the supporting back plate 15. It should be noted that in some other embodiments, the steam generator may also be disposed directly on the rear wall of the inner liner 11.

[0122] Reference Figure 12 In some embodiments, the cooking apparatus may include a water storage tank 16. The water storage tank 16 can be used to store water. The water storage tank 16 may be disposed inside the housing 1. The water storage tank 16 can be used to supply water to the steam generator, the interior of the cooking chamber 10, etc.

[0123] In some embodiments, the water storage box 16 may be disposed on the top surface of the supporting top plate 14. It should be noted that in some other embodiments, the water storage box 16 may also be disposed in other locations within the housing 1.

[0124] Figure 13 yes Figure 1 A schematic diagram of the structure of the middle drawer 21 and the drawer box 2. Figure 14 yes Figure 13 A schematic diagram of the structure in another state.

[0125] Reference Figure 13 , 14 In some embodiments, the cooking appliance may include a drawer box 2. The drawer box 2 may contain a drawer 21. The drawer 21 may be retractable within the drawer box 2. The front end of the drawer box 2 may have a drawout opening (not shown in the figure). The drawer 21 can be slidably pushed into the drawer box 2 through the drawout opening. The drawer 21 can also be slidably pulled out from the drawout opening.

[0126] In some embodiments, the drawer box 2 may be disposed outside the inner liner 11. The drawer box 2 may be disposed below the bottom of the box body 1, so that the drawer 21 may be arranged below the bottom of the inner liner 11.

[0127] It should be noted that in some other embodiments, the drawer box 2 may also be located inside the box body 1. The drawer box 2 may be located below the bottom of the inner liner 11. Alternatively, in other embodiments, the drawer box 2 may be integrally formed with the box body 1.

[0128] Reference Figure 15-18 As shown, in some embodiments, the cooking equipment may include a vacuum frying system. The vacuum frying system can be used to vacuum-fry food at low temperatures. Compared to conventional frying, the oil temperature during vacuum low-temperature frying is typically controlled between 80°C and 100°C, far lower than the 160°C to 230°C of conventional frying. This low-temperature treatment effectively reduces the destruction of heat-sensitive nutrients in food, such as vitamins and antioxidants, thereby better preserving the nutritional value of the food.

[0129] It should be noted that in a vacuum environment, the boiling point of water in food decreases, allowing it to evaporate rapidly and significantly shortening the drying time. This not only improves production efficiency but also reduces potential adverse changes to food caused by prolonged high-temperature processing, resulting in a crisp and delicious texture.

[0130] Because frying occurs under vacuum, the moisture in the food can be directly converted into steam and escape, rather than absorbing large amounts of oil. Therefore, the oil content of vacuum-fried foods can be significantly lower than that of traditionally fried foods, generally between 10% and 20%, contributing to a healthier dietary option.

[0131] Low-temperature processing and rapid dehydration help preserve the original color and flavor of food. Flavor and aroma components in food are less likely to be lost under vacuum conditions; instead, they tend to concentrate due to reduced moisture, resulting in a crispier texture and richer flavor.

[0132] Vacuum frying, due to its extremely low moisture content and anaerobic environment, effectively inhibits microbial growth, extends the shelf life of food, and facilitates storage and transportation.

[0133] This technology is applicable to a variety of food ingredients, including but not limited to fruits, vegetables, dried fruits, aquatic products, and livestock and poultry meat, and can produce snack foods with unique taste and rich nutrition.

[0134] Reference Figure 14 In some embodiments, a top cover 22 may be provided on the top surface of drawer 21. The top cover 22 may cover the top opening of drawer 21. The top cover 22 can enclose the frying components 3, vacuum pump 4, stirring components 5, etc. in the vacuum frying system inside drawer 21.

[0135] Reference Figure 12-18 As shown, in some embodiments, the vacuum frying system can be located inside drawer 21. It should be noted that in other embodiments, the vacuum frying system can also be located inside the housing 1, or in other areas outside the inner liner 11.

[0136] Before deep-frying, you can preheat the cooking space to avoid the food absorbing too much oil when deep-frying in cold oil.

[0137] Current frying equipment, if the oil temperature drops rapidly after preheating but before cooking begins, the food may not be fully cooked. If the oil is continuously heated, a temperature surge can occur, leading to overcooking and unsuitable doneness.

[0138] To overcome these shortcomings, this application provides a cooking device suitable for home kitchens. It can improve the taste and safety of food by reducing the oxygen content in the frying environment within a confined space, while simultaneously achieving precise control of temperature and time. Figure 1 This is a schematic diagram of the structure of the cooking equipment provided in the embodiments of this application.

[0139] like Figure 1 , Figure 2 , Figure 15-18 As shown, the cooking device includes a frying component 3, which holds the oil and food. The frying component 3 provides ample space for cooking, allowing the food to fully contact the oil and ensuring more even heating.

[0140] In some embodiments, the frying assembly 3 includes an oil drum 31 for holding oil. Depending on the cooking requirements and the shape of the cooking equipment, various sizes and shapes of the oil drum 31 can be provided, including cylindrical and square. This optimizes the structure of the cooking equipment, making it more compact and efficient. A double-layered oil drum 31 can also be used to improve heat retention and reduce heat loss.

[0141] In some embodiments, the frying assembly 3 includes a lid located above the oil drum 31, which cooperates with the oil drum 31 to form a cooking space. The lid can be designed to fit the oil drum 31 according to its shape and size. After the lid is placed on the oil drum 31, it can form a sealed space, providing a basis for vacuuming.

[0142] In some embodiments, the frying assembly 3 includes a frying basket 33 located inside the oil drum 31 for holding food. Placing food in the frying basket 33 improves the stability of the food during cooking. It also prevents food damage caused by rolling or bumping during cooking.

[0143] In some embodiments, the cooking apparatus includes a heating element 17 for heating the cooking space. The heating element 17 heats the cooking space to heat the oil, thereby raising the temperature of the oil and completing the heating operation of the food. The heating element 17 may be configured as an electromagnetic heating element or an infrared heating element.

[0144] In some embodiments, the cooking device includes a vacuum pump 4 for extracting air from inside the oil container 31. By extracting air, a relatively vacuum cooking environment is created, which slows down the oxidation of oils during cooking. This not only improves the taste of food but also reduces oil consumption and saves on production costs.

[0145] In some embodiments, the cooking device includes a liquid level detection component 20 for detecting the real-time depth of the oil. By detecting the real-time depth of the oil using the liquid level detection component 20, the degree of food doneness can be better determined by observing changes in the oil depth. The liquid level detection component 20 may be installed on the inner wall of the oil container 31.

[0146] The liquid level detection component 20 can be configured as an ultrasonic liquid level sensor to improve the accuracy of liquid level measurement.

[0147] In some embodiments, the cooking apparatus includes a temperature detection component 19 for detecting a first temperature within the cooking space. Detecting the first temperature within the cooking space using the temperature detection component 19 enables more precise temperature control. The temperature detection component 19 may be configured as an infrared temperature sensor. The temperature detection component 19 may be located inside the frying basket 33, outside the frying basket 33, inside the oil drum 31, or outside the oil drum 31.

[0148] In some embodiments, the cooking device includes a controller 6.

[0149] Combination Figure 1 The cooking apparatus described in the embodiments of this application, Figure 10 This is a hardware configuration diagram of the controller 6 of a cooking device according to an embodiment of this application.

[0150] Controller 6 coordinates the operation of the entire cooking equipment. This includes receiving user instructions to cook and cooking according to set programs.

[0151] The controller 6 includes a memory 82. The memory 82 may include high-speed random access memory (RAM) or non-volatile memory (NVM).

[0152] For example, at least one disk with built-in memory 82. Memory 82 is used to store programs.

[0153] The controller 6 includes a communication interface 83. The communication interface 83 is used to communicate with relevant components.

[0154] The communication interface 83 of the controller 6 is used to communicate with the heating assembly 17, vacuum pump 4, temperature detection component 19, and liquid level detection component 20. Upon receiving the corresponding electrical control signals, it can control different components to perform corresponding actions. For example, in preheating mode, it controls the heating assembly 17 to operate.

[0155] The controller 6 includes a processor 81. The processor 81 is used to execute executable modules, such as computer programs, stored in the memory 82. The code of the computer program can be in the form of source code, object code, executable file, or some of these forms.

[0156] The controller 6 includes a bus 80. The bus 80 is used to connect the communication interface 83 and the processor 81. The bus 80 can be an ISA bus 80, a PCI bus 80, or an EISA bus 80, etc.

[0157] The controller 6 includes at least one software function module that can be stored in the memory 82 in the form of software or firmware.

[0158] In this application, after receiving an execution instruction, the processor 81 executes the program to implement... Figure 3-5 The control logic shown is shown below.

[0159] like Figure 3 As shown, in some embodiments, the controller 6 is configured to acquire a first temperature detected by the temperature detection component 19 after the cooking appliance has finished preheating and food has been added. After the cooking appliance has finished preheating, the food is placed in the frying basket 33. The first temperature detected by the temperature detection component 19 provides the data basis for calculating the additional calorie value.

[0160] In some embodiments, the controller 6 is configured to obtain an additional calorific value based on a first arithmetic logic, according to a first temperature, a first target temperature, and an initial volume of oil. The additional calorific value is used to compensate for the temperature drop in the oil caused by the addition of food ingredients.

[0161] In some embodiments, the controller 6 is configured to acquire the real-time depth of the oil detected by the level detection component 20 to obtain the change in oil level after food is added. After food is added, the oil level rises, and detecting the real-time oil depth helps to more accurately calculate the required calorie value.

[0162] In some embodiments, the controller 6 is configured to obtain a required calorific value based on a second computational logic, according to the liquid level change value and the temperature difference between the food and a first target temperature. The required calorific value is the amount of heat required to heat the food to the first target temperature. This ability to accurately calculate the required calorific value of the food and control its cooking degree facilitates the preparation of ideal food.

[0163] In some embodiments, the controller 6 is configured to obtain a forced heating heat value based on the additional heat value and the required heat value using a third computational logic. By obtaining the forced heating heat value, the degree of heating of the food is controlled to avoid overheating. This ensures consistent frying results and precise control of the oil quantity.

[0164] In some embodiments, the controller 6 is configured to obtain the forced heating time based on the forced heating heat value and the power of the heating component using a fourth arithmetic logic, and control the heating component to operate based on the forced heating time. The controller 6 executes this automatically without user intervention, ensuring the stability of the frying temperature and the consistency of the frying effect. Simultaneously, precise liquid level and temperature detection guarantee the stability and safety of the frying process.

[0165] In this embodiment, the controller 6 precisely controls the operation of the heating component 17 and the vacuum pump 4, allowing the frying process to take place in a sealed space. The vacuum pump 4 extracts air from the cooking space, creating a negative pressure environment. In this negative pressure environment, the frying temperature is lower than at normal pressure, ensuring the food achieves the same crispness as at normal pressure, while preventing high temperatures from damaging nutrients or producing harmful substances.

[0166] like Figure 4 As shown, in some embodiments, the controller 6 is configured to acquire the real-time oil depth detected by the liquid level detection component before adding food after preheating.

[0167] In some embodiments, the controller 6 is configured to obtain the initial volume of oil based on the bottom area of ​​the oil drum and the real-time depth of the oil, using a first sub-operation logic. The initial volume of oil can be accurately obtained by calculating the product of the bottom area of ​​the oil drum 31 and the real-time depth of the oil before food is placed in it, providing an accurate data basis for calculating the forced heating time.

[0168] In some embodiments, the controller 6 is configured to obtain an additional calorific value based on the difference between a first temperature and a first target temperature and the initial volume of the oil, using a first computational logic. Accurate calorific value calculation based on volume effectively reduces the amount of oil used, improving energy efficiency and reducing oil waste during frying.

[0169] Specifically, the formula for calculating the heat of forced heating is: H=ΔT2*V2*ρ2*c2-ΔT1*V1*ρ1*c1.

[0170] Wherein, H is the heat of forced heating, V1 is the initial volume of oil before food is placed in, ρ1 is the density of oil, ΔT1 is the difference between the first temperature detected by the temperature detection component 19 before food is placed in and the first target temperature, c1 is the specific heat capacity of oil, V2 is the real-time volume of oil after food is placed in, ρ2 is the density of water, ΔT2 is the difference between room temperature and the first target temperature, and c2 is the specific heat capacity of water.

[0171] The first target temperature can be set manually according to the actual cooking needs, or obtained from the recipe information.

[0172] Specifically, the formula for calculating the forced heating time is:

[0173] Where t is the forced heating time and P is the power of heating component 17.

[0174] In some embodiments, after the heating component has run a forced heating time, the controller 6 is configured to set proportional control parameters, integral control parameters, derivative control parameters, a second target temperature, multiple cycles, and the duration of each cycle during the cooking process.

[0175] The controller 6 sets a second target temperature, proportional control parameters, integral control parameters, and derivative control parameters. These multiple control parameters are used to correct the operating time of the heating element 17, achieving precise temperature control. Multiple cycles are also set, controlling the heating duration of each cycle to ensure more stable oil temperature rise.

[0176] In some embodiments, such as Figure 5 As shown, the controller 6 is configured to calculate the difference between the first temperature and the second target temperature detected by the temperature detection component 19 in each of the first to Nth cycles, thereby obtaining the temperature deviation in each of the first to Nth cycles.

[0177] By dynamically adjusting the operating time of the heating element 17 based on temperature deviation, the temperature stability during frying can be improved, resulting in better frying results. This reduces frying temperature fluctuations, improves the consistency of food appearance and texture, and lowers energy consumption.

[0178] In some embodiments, the controller 6 is configured to establish a PID control equation based on the temperature deviation, proportional control parameter, integral control parameter and derivative control parameter of each cycle from the first cycle to the Nth cycle, so as to obtain the running time ratio of the N+1th cycle.

[0179] By using PID control equations, combined with temperature deviation and various control parameters, the operating time ratio of the N+1th cycle is calculated to more accurately control the heating time of the oil and ensure more precise control of the oil temperature.

[0180] In some embodiments, the controller 6 is configured to calculate the product of the duration of the N+1th cycle and the proportion of the running time of the N+1th cycle to obtain the running time of the heating component 17 in the N+1th cycle.

[0181] The controller 6 adjusts the running time of the next heating cycle based on the calculated running time ratio of the N+1th cycle, so as to gradually stabilize the oil temperature near the target temperature and ensure the temperature stability and frying effect of the food during the frying process.

[0182] By employing different heating methods during preheating, forced heating, and cooking, this phased heating control allows for a more stable rise in oil temperature, meeting the different temperature requirements of the oil at different stages.

[0183] Specifically, the PID control equations include:

[0184] Where u(k) is the output of the k-th running time proportion, e(k) is the temperature deviation of the k-th cycle, and K p K is the proportional control parameter. i K is the integral control parameter. d These are differential control parameters. To accumulate the temperature deviations over all past periods, K d [e(k)-e(k-1)] is the rate of change of error approximated by the temperature deviation between the current period and the previous period.

[0185] The PID control equation is applied to this application, and the target temperature T is set. A In the Nth cycle, the first temperature detected by the temperature detection component 19 is T. N In the (N-1)th cycle, the first temperature detected by the temperature detection component 19 is T. N-1 Set the proportional control parameter K. p Integral control parameter K i and differential control parameter K d .

[0186] The formula for calculating the running time proportion α of the (N+1)th cycle is:

[0187] α=K p *(T N -T A )+K i *[(T N -T A )+(T N-1 -T A )+…+(T1-T A )]+K d *[(T N -T A )-(T N-1 -T A )).

[0188] Determine whether the calculated running time ratio of the N+1th cycle is within [0, 100]. If it is not within [0, 100], take 100 as the running time ratio of the N+1th cycle if the calculated value is greater than 100. If the calculated value is less than 0, take 0 as the running time ratio of the N+1th cycle.

[0189] The running time of the (N+1)th cycle is the proportion of the running time of the (N+1)th cycle * the duration of the (N+1)th cycle * 0.01.

[0190] In some embodiments, such as Figure 6 and Figure 7 As shown, the cooking device also includes a stirring assembly 5, which can be connected to the mesh basket 33 via a transmission connection. The stirring assembly 5 can drive the mesh basket 33 to rotate within the frying chamber 30 to stir the oil.

[0191] The controller 6 is configured to control the stirring component 5 to stir the oil at a first frequency during the preheating of the cooking equipment; and to control the stirring component to stir the oil at a second frequency after the heating component 5 has run its forced heating time.

[0192] By using the stirring component 5 to stir the oil at different frequencies at different stages, the oil is heated more evenly, which helps to improve the uniformity and quality of food frying. This reduces localized overheating or underheating, thereby improving food quality.

[0193] The first frequency is greater than the second frequency. During preheating, the stirring component 5 stirs at the first frequency to ensure the oil remains fluid. During cooking, the stirring component 5 stirs at the second frequency to prevent food from sticking together.

[0194] In some embodiments, the stirring assembly 5 may be disposed inside the oil tank 31 for stirring the oil.

[0195] The stirring component 5 can be configured as a rotary stirring paddle or a magnetic stirring device to adapt to different capacities and frying requirements.

[0196] In some embodiments, after the heating component has been running for a forced heating time, a liquid level fluctuation threshold is set, and the controller 6 is configured to obtain the liquid level change of the oil in the oil tank 31 based on the real-time depth of the oil. If the liquid level change of the oil in the oil tank 31 is lower than the liquid level fluctuation threshold, the controller 5 is controlled to increase the stirring frequency.

[0197] If the oil level in oil drum 31 is below the level fluctuation threshold, the food may be fried to a cooked state. The controller 6 increases the stirring frequency when the level fluctuation is below the set threshold, monitors the level fluctuation, and reconfirms the cooking status of the food.

[0198] By increasing the stirring frequency when the liquid level fluctuation is below a set threshold, controller 6 ensures uniform heating of the oil. This prevents uneven localized temperature distribution in the oil during frying, improving the consistency and quality of the fried food.

[0199] The liquid level fluctuation threshold can be set by the user to suit different ingredients and frying requirements. The accuracy of liquid level monitoring can also be improved by adding multiple sensors.

[0200] In some embodiments, when the controller 6 controls the stirring component 5 to increase the stirring frequency, and the change in the oil level in the oil tank 31 is lower than the liquid level fluctuation threshold, the controller 6 determines that cooking is complete.

[0201] During cooking, moisture on the surface of the food escapes in the form of bubbles, and the oil level is constantly changing. After detecting a decrease in the change in the oil level in the oil container 31, the stirring frequency of the stirring component 5 is increased. If the change in liquid level is still less than the liquid level fluctuation threshold, it is determined that bubbles are no longer being generated, and the food has reached the ideal level of cooking.

[0202] By adjusting the stirring frequency in this way, you can more intuitively judge the doneness of the food, thus cooking it better. This avoids overcooking or undercooking, improving the consistency and quality of the fried food.

[0203] The liquid level fluctuation threshold can be set by the user to suit different ingredients and frying requirements.

[0204] In some embodiments, multiple sensors may be added to detect changes in the oil level, thereby improving the accuracy of oil level monitoring.

[0205] In some embodiments, such as Figure 8 As shown, the cooking device also includes a human-machine interface module 7, which communicates with the controller 6 for information interaction between the cooking device and the user. The human-machine interface module 7 is configured to receive user operation information and send the user operation information to the controller 6.

[0206] The human-machine interface module 7 receives cooking parameters input by the user and transmits these parameters to the controller 6 so that the equipment can fry at the set temperature and time. The equipment can automatically complete the entire cooking process, greatly simplifying user operation. Information interaction with the user enhances the operability of the cooking equipment. Users can flexibly set cooking parameters, improving the user experience and meeting various frying needs.

[0207] The user operation information includes the cooking start command, cooking stop command, cooking time, preheating temperature, first target temperature and second target temperature.

[0208] Users can directly input cooking parameters, and the controller 6 can automatically control the entire process from preheating to forced heating, improving user convenience and reducing the complexity of user intervention. At the same time, automated control reduces the risk of human error and improves equipment safety.

[0209] The human-computer interaction module 7 can integrate a touch screen display function to intuitively show the real-time cooking status; it can also realize remote control function through the wireless communication module to improve the ease of use.

[0210] In some embodiments, the controller 6 is configured to receive user operation information, and after determining that cooking is complete, prompt the user via the human-machine interaction module 7 whether to terminate cooking; when the user operation information is a command to terminate cooking, the controller controls the heating component 17 to stop operating, and cooking ends.

[0211] The controller 6 receives the user's command to stop cooking via the human-machine interface module 7, and stops the heating component 17 based on the detected cooking completion signal, thus ending the cooking process. This increases the safety and intelligence of the equipment, reducing the risk of overcooking or cooking failure.

[0212] In some embodiments, a voice control function can be set in the human-computer interaction module 7 according to the actual situation, so that users can control the device to stop cooking through voice commands, thereby optimizing the user experience.

[0213] In some embodiments, such as Figure 9 As shown, the cooking equipment also includes a pressure relief valve 8, which is used to reduce the pressure in the cooking space formed by the oil drum 31 and the lid 12. The pressure relief valve 8 can reduce the pressure in the cooking space, thereby improving the safety performance of the equipment.

[0214] In some embodiments, such as Figure 9 As shown, the cooking device also includes an oil drain valve 9, which is used to drain oil from the oil tank 31. When the oil drain valve 9 is closed, it improves the sealing performance of the cooking space and reduces safety hazards. When the oil drain valve 9 is open, it controls the discharge of oil from the oil tank 31, facilitating oil replacement and routine maintenance.

[0215] In some embodiments, such as Figure 9 As shown, the cooking device also includes an oil pump 18, which is used to remove oil from the oil container 31. The oil pump 18 can extract oil from the oil container 31, reducing the need for manual oil removal by the user and optimizing the user experience.

[0216] In some embodiments, the controller 6 is configured to open the pressure relief valve 8 and the oil drain valve 9 after cooking is complete, and to start the oil drain pump 18 to remove the oil from the oil tank 31. After cooking is finished, the controller 6 sequentially controls the start and stop operations of the pressure relief valve 8, the oil drain valve 9, and the oil drain pump 18 to ensure safe depressurization of the cooking space and to drain the oil. Automating the oil drainage process improves the convenience and safety of the equipment while reducing the risks associated with manual operation.

[0217] In some embodiments, the user can send the recipe information selected by the user to the cooking device through the human-computer interaction module 7, and choose to start or stop the cooking device. The recipe information includes cooking time, preheating temperature, first target temperature, second target temperature, multiple cycles in the cooking process, and the duration of each cycle.

[0218] When the user starts the cooking equipment, the controller 6 controls the heating element 17, liquid level detection component 20, and temperature detection component 19 to operate and preheat the food according to the received recipe information. After preheating is complete, the controller 6 can notify the user through the human-machine interaction module 7 that preheating is finished and food can be placed in the food.

[0219] After the user places food in the food container, the controller 6 calculates the forced heating time based on the power of the heating component 17, the data detected by the liquid level detection component 20 and the temperature detection component 19, and the first target temperature. It then controls the heating component 17 to operate according to the forced heating time.

[0220] After the forced heating time ends, the cooking process can be divided into multiple operating cycles, each with a set duration. Each operating cycle includes a heating period and a non-heating period. Within the same operating cycle, the heating and non-heating periods are continuous.

[0221] In setting the PID control equations, proportional control parameters, integral control parameters, and derivative control parameters are defined. These parameters can be set manually or obtained through simulation testing.

[0222] Controller 6 calculates the heating duration of the next cycle using PID control equations, based on the second target temperature, multiple cycles in the cooking process, and the duration of each cycle. During the cooking process, controller 6 controls the heating components to heat the oil according to the heating duration of the next cycle.

[0223] The liquid level change threshold can be set according to actual needs. During the cooking process, the liquid level detection component 20 detects changes in the oil level in real time.

[0224] In the early stages of cooking, the level detection component 20 detects significant changes in the oil level. In the later stages of cooking, when the level detection component 20 detects a change in the oil level that is first less than or equal to the level change threshold, the controller 6 controls the stirring component 5 to increase the stirring frequency, and the level detection component 20 continues to detect changes in the oil level.

[0225] If the change in oil level detected by the level detection component 20 is still less than or equal to the level change threshold after the stirring frequency of the stirring component 5 is increased, then the controller 6 determines that the food is cooked.

[0226] When the controller 6 determines that the food is cooked and the cooking time has not stopped, the controller 6 can prompt the user through the human-machine interaction module 7 whether to end the cooking early. After receiving the user's operation message to stop cooking, the controller 6 sequentially controls the opening of the pressure relief valve 8, the opening of the oil drain valve 9, and the starting of the oil drain pump 18. Through the cooperation of the pressure relief valve 8, the oil drain valve 9, and the oil drain pump 18, the oil is extracted from the oil tank 31.

[0227] This embodiment also provides a cooking device, including a housing 1 that forms the outer contour of the cooking device. The housing 1 supports the cooking device to improve its stability.

[0228] In some embodiments, the cooking appliance includes an inner liner 11 disposed inside the housing 1. The inner liner 11 provides mounting space for components inside the cooking appliance.

[0229] In some embodiments, the cooking device includes a drawer box 2 located below the bottom or above the top of the inner liner 11.

[0230] In some embodiments, the cooking appliance includes a drawer 21 that is retractable within a drawer box 2.

[0231] In some embodiments, the cooking apparatus includes a frying component 3 for holding oil and food.

[0232] In some embodiments, the frying component 3 includes an oil drum 31 for holding oil. The position, size, and shape of the oil drum 31 within the cooking equipment are determined according to cooking requirements and the shape of the cooking equipment, resulting in a more compact and rational structure for the cooking equipment.

[0233] In some embodiments, the frying assembly 3 includes a lid positioned above the oil drum 31, which cooperates with the oil drum 31 to form a cooking space. The lid is adapted to the shape and size of the oil drum 31. After the lid is placed on the oil drum 31, it provides a cooking space for cooking food.

[0234] In some embodiments, the frying assembly 3 includes a frying basket 33 located inside the oil drum 31 for holding food. Placing food in the frying basket 33 prevents the food from rolling and colliding in the oil, thus improving the stability of the food during the cooking process.

[0235] In some embodiments, the cooking apparatus includes a heating element 17 electrically connected to the oil container 31, which is used to change the temperature of the cooking space. The heating element 17 changes the degree of cooking of the food by heating the food in the oil through changing the temperature of the cooking space.

[0236] In some embodiments, the cooking apparatus includes a vacuum pump 4, which is used to extract air from inside the oil container 31. By extracting air, a vacuum cooking environment is created, slowing down the oxidation of oils during cooking. This reduces oil consumption and saves on production costs.

[0237] In some embodiments, the cooking device includes a liquid level detection component 20 disposed inside the oil tank 31 for detecting the real-time depth of the oil inside the oil tank 31. Changes in oil depth provide data support for calculating forced heating time and the duration of the cooking process, and also allow for better assessment of the food's doneness.

[0238] In some embodiments, the cooking apparatus includes a temperature sensing element 19 disposed within the oil drum 31, which is used to detect a first temperature within the cooking space. Detecting the first temperature within the cooking space using the temperature sensing element 19 enables more precise temperature control.

[0239] In some embodiments, the cooking device includes a controller 6 configured to receive recipe information, which includes a first target temperature. The cooking device can obtain the temperature data required during the cooking process from the recipe information to better complete the cooking. This reduces human error and improves the repeatability of cooking results.

[0240] In some embodiments, the controller 6 is configured to obtain an additional heat value based on a first computational logic according to a first temperature, a first target temperature, and an initial volume of oil. The additional heat value is used to heat the oil.

[0241] In some embodiments, the controller 6 is configured to acquire the real-time depth of the oil detected by the level detection component to obtain the change in the liquid level after food is added.

[0242] In some embodiments, the controller 6 is configured to obtain the required calorie value based on a second computational logic according to the liquid level change value and the temperature difference between the food and the first target temperature.

[0243] In some embodiments, the controller 6 is configured to obtain a forced heating heat value based on a third computational logic according to the additional heat value and the required heat value.

[0244] In some embodiments, the controller 6 is configured to obtain the forced heating time based on the forced heating heat value and the power of the heating component according to the fourth arithmetic logic, and control the heating component to operate based on the forced heating time.

[0245] In some embodiments, the cooking device may be equipped with a wireless communication module for receiving recipe information, enabling remote control and intelligent recipe recommendation functions.

[0246] In some embodiments, the cooking device can automatically determine the degree of food cooking. The liquid level detection component 20 is used to detect changes in the liquid level of the oil. If the change in the liquid level is less than the liquid level change threshold, it is determined that the food is cooked, and the controller 6 automatically controls the heating component 17 to stop operating, thus ending the cooking process.

[0247] It should be noted that the above modules can be functional modules or program modules, and can be implemented through software or hardware. For modules implemented through hardware, the above modules can reside in the same processor; or the above modules can be located in different processors in any combination.

[0248] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0249] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A cooking apparatus, characterized by, include: The housing forms the external outline of the cooking equipment; The inner liner is located inside the box body; A drawer box, which is located below the bottom or above the top of the inner liner; A drawer, which is pull-out and located inside the drawer box; A frying assembly, located inside the drawer, for holding oil and food, the frying assembly comprising: An oil drum, used to hold the oil; A lid, located above the oil drum, works with the oil drum to form a cooking space; A frying basket, located inside the oil drum, is used to hold the food; A heating element for changing the temperature of the cooking space; A vacuum pump, used to extract air from inside the oil drum; A liquid level detection component is installed inside the oil tank to detect the real-time depth of the oil. A temperature detection component, disposed inside the oil drum, is used to detect a first temperature within the cooking space; The controller is configured to acquire a first temperature detected by the temperature detection component after the cooking device has finished preheating and food has been added. Based on the first temperature, the first target temperature, and the initial volume of the oil, an additional heat value is obtained using the first calculation logic. The real-time depth of the oil detected by the liquid level detection component is obtained to obtain the change value of the liquid level after food is added; The required calorie value is obtained based on the liquid level change value and the temperature difference between the food and the first target temperature using the second calculation logic. Based on the additional heat value and the required heat value, the forced heating heat value is obtained using a third calculation logic; The forced heating time is obtained based on the forced heating heat value and the power of the heating component using the fourth calculation logic, and the heating component is controlled to operate based on the forced heating time.

2. The cooking apparatus according to claim 1, characterized in that, The real-time depth of the oil detected by the liquid level detection component before adding food after preheating is obtained; The initial volume of the oil is obtained based on the bottom area of ​​the oil drum and the real-time depth of the oil, using the first sub-operation logic. Based on the difference between the first temperature and the first target temperature, the initial volume of the oil is used to obtain an additional heat value according to the first calculation logic.

3. The cooking apparatus according to claim 1, characterized in that, After the heating component has run the forced heating time, the controller is configured to set proportional control parameters, integral control parameters, derivative control parameters, a second target temperature, multiple cycles, and the duration of each cycle. Calculate the difference between the first temperature detected by the temperature detection component and the second target temperature in each of the first to Nth cycles to obtain the temperature deviation in each of the first to Nth cycles; Based on the temperature deviation of each cycle from the first cycle to the Nth cycle, the proportional control parameter, the integral control parameter, and the derivative control parameter, a PID control equation is established to obtain the running time ratio of the N+1th cycle. The operating time of the heating component in the N+1th cycle is obtained by multiplying the duration of the N+1th cycle by the proportion of the running time of the N+1th cycle.

4. The cooking apparatus according to claim 3, characterized in that, Also includes: A stirring assembly for stirring the oil; The controller is configured to, during preheating of the cooking equipment, control the stirring assembly to stir the oil at a first frequency; and after the heating assembly has run the forced heating time, control the stirring assembly to stir the oil at a second frequency. Wherein, the first frequency is greater than the second frequency.

5. The cooking apparatus according to claim 4, characterized in that, After the heating component has been running for the forced heating time, a liquid level fluctuation threshold is set. The controller is configured to obtain the liquid level change of the oil in the oil tank based on the real-time depth of the oil. If the liquid level change of the oil in the oil tank is lower than the liquid level fluctuation threshold, the controller controls the stirring component to increase the stirring frequency.

6. The cooking apparatus according to claim 5, characterized in that, When the controller controls the stirring component to increase the stirring frequency, and the change in the oil level in the oil tank is lower than the liquid level fluctuation threshold, the controller determines that cooking is complete.

7. The cooking apparatus according to claim 1, characterized in that, Also includes: The human-machine interaction module communicates with the controller and is used for information interaction between the cooking device and the user. It is configured to receive user operation information and send the user operation information to the controller. The user operation information includes a start cooking command, a stop cooking command, cooking time, the preheating temperature, the first target temperature, and the second target temperature.

8. The cooking apparatus according to claim 7, characterized in that, The controller is configured to receive the user operation information, and after determining that cooking is complete, prompt the user via the human-computer interaction module whether to terminate cooking; when the user operation information is the command to terminate cooking, the controller controls the heating component to stop operating, and cooking ends.

9. The cooking apparatus according to any one of claims 6 or 8, characterized in that, Also includes: A pressure relief valve is used to reduce the pressure in the cooking space formed by the oil drum and the lid. An oil drain valve is used to drain the oil from the oil drum; An oil pump is used to remove the oil from the oil drum; The controller is configured to open the pressure relief valve and the oil drain valve after cooking is completed, and to start the oil drain pump to remove the oil from the oil tank.

10. A cooking device, characterized in that, include: The housing forms the external outline of the cooking equipment; The inner liner is located inside the box body; A drawer box, which is located below the bottom or above the top of the inner liner; A drawer, which is pull-out and located inside the drawer box; A frying assembly, located inside the drawer, for holding oil and food, the frying assembly comprising: An oil drum, used to hold the oil; A lid, located above the oil drum, works with the oil drum to form a cooking space; A frying basket, located inside the oil drum, is used to hold the food; A heating element for changing the temperature of the cooking space; A vacuum pump, used to extract air from inside the oil drum; A liquid level detection component is installed inside the oil drum to detect the real-time depth of the oil in the oil drum; A temperature detection component, disposed inside the oil drum, is used to detect a first temperature within the cooking space; The controller is configured to receive recipe information, which includes a first target temperature; After the cooking equipment has finished preheating and food has been added, the first temperature detected by the temperature detection component at this time is obtained; Based on the first temperature, the first target temperature, and the initial volume of the oil, an additional heat value is obtained using the first calculation logic. The real-time depth of the oil detected by the liquid level detection component is obtained to obtain the change value of the liquid level after food is added; The required calorie value is obtained based on the liquid level change value and the temperature difference between the food and the first target temperature using the second calculation logic. Based on the additional heat value and the required heat value, the forced heating heat value is obtained using a third calculation logic; The forced heating time is obtained based on the forced heating heat value and the power of the heating component using the fourth calculation logic, and the heating component is controlled to operate based on the forced heating time.

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