Method and system for converting a recipe for a kitchen appliance

Abstract

The application provides a kitchen appliance recipe conversion method and a conversion system, comprising: obtaining an original recipe for a source kitchen appliance and converting the original recipe into a cooking effect sequence; wherein the cooking effect sequence is used to represent the expected cooking effect corresponding to the original recipe; obtaining a device image of a target kitchen appliance; wherein the device image is used to represent the cooking execution capability of the target kitchen appliance; and based on the cooking effect sequence and the device image, generating a target recipe instruction sequence executable by the target kitchen appliance. In this way, the original recipe can be adapted to the actual execution capability of the target kitchen appliance, thereby improving the accuracy of recipe conversion between different brands and models of kitchen appliances, and further improving the consistency of cooking results when different kitchen appliances execute the same recipe.

Description

Technical Field

[0001] This application relates to the field of kitchen appliance technology, and in particular to a method and system for converting kitchen appliance recipes. Background Technology

[0002] With the booming development of smart kitchen equipment, various kitchen appliance manufacturers have launched matching smart digital recipe systems in order to bring users an automated cooking experience. However, these recipes are usually only customized for specific equipment models from specific manufacturers.

[0003] Existing technologies for handling cross-device application of recipes typically rely entirely on manual adjustments based on user experience, or require developers to create specific versions of recipes for different device models. Additionally, some solutions employ simple linear compensation based on device type (such as fixed temperature adjustments) for parameter transformation. However, manual adjustment has an excessively high barrier to entry and unpredictable results, while exhaustively developing specific recipe versions is extremely costly to maintain and has very poor scalability. Furthermore, simple linear compensation models severely neglect the nonlinear thermal effects of food heating and the significant differences in thermal response, control precision, and other multi-dimensional performance indicators among different devices. This leads to inconsistent cooking results or even failures when the same recipe is executed on different devices.

[0004] In summary, existing technologies struggle to accurately transfer and adaptively convert recipe operation parameters across complex differences in devices of different brands and models, resulting in a closed smart cooking ecosystem and poor cross-device compatibility. Summary of the Invention

[0005] In view of this, the purpose of this application is to provide a method and system for converting kitchen appliance recipes. By converting the original recipe into a cooking effect sequence that characterizes the expected cooking effect, and combining it with a device profile that characterizes the cooking execution capability of the target kitchen appliance to generate a target recipe instruction sequence, the original recipe can be decoupled from the specific operating parameters of the source kitchen appliance and adapted to the actual execution capability of the target kitchen appliance. This improves the accuracy of recipe conversion between different brands and models of kitchen appliances, and further enhances the consistency of cooking results when different kitchen appliances execute the same recipe.

[0006] In a first aspect, the present invention provides a method for converting recipes from kitchen appliances, comprising: The original recipes for the source kitchen appliances are obtained and converted into cooking effect sequences; the cooking effect sequences are used to characterize the expected cooking effects corresponding to the original recipes.

[0007] Obtain a device profile of the target kitchen appliance; the device profile is used to characterize the cooking performance capabilities of the target kitchen appliance.

[0008] Based on the cooking effect sequence and equipment profile, a target recipe instruction sequence that can be executed by the target kitchen appliance is generated.

[0009] In an optional implementation, the step of converting the original recipe into a cooking effect sequence includes: The original recipe is analyzed to obtain at least one cooking stage, as well as the equipment operation parameters and spatial constraints corresponding to each cooking stage.

[0010] The cooking effect unit corresponding to the cooking stage is determined based on the equipment operating parameters and spatial constraint information.

[0011] The cooking effect units are combined according to the execution order of the cooking stages to obtain the cooking effect sequence.

[0012] In an optional implementation, the step of determining the cooking effect unit corresponding to the cooking stage based on equipment operating parameters and spatial constraint information includes: Obtain at least one of the following from the equipment operating parameters: heating mode, set temperature, set humidity, and duration.

[0013] Obtain a preset set of cooking primitives; the preset set of cooking primitives includes multiple preset cooking effect types.

[0014] Based on at least one of heating mode, set temperature, set humidity, and duration, determine the cooking effect type corresponding to the cooking stage from preset cooking effect types.

[0015] Based on equipment operating parameters and spatial constraint information, the target effect parameters corresponding to the cooking stage are determined.

[0016] The spatial constraints corresponding to the cooking stage are determined based on spatial constraint information.

[0017] Based on the cooking effect type, target effect parameters, and spatial constraints, cooking effect units corresponding to the cooking stage are generated.

[0018] In an optional implementation, the step of obtaining a device profile of the target kitchen appliance includes: Obtain the equipment data corresponding to the target kitchen appliance; wherein, the equipment data includes at least one of the following: factory data, standard test data, and user calibration data.

[0019] Based on the equipment data, determine at least one of the following parameters for the target kitchen appliance: thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters.

[0020] Based on at least one of the thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters, generate a device profile of the target kitchen appliance.

[0021] In an optional implementation, the step of generating a target recipe instruction sequence executable by the target kitchen appliance based on the cooking effect sequence and the device profile includes: Identify the cooking effect units to be converted from the cooking effect sequence.

[0022] Based on the device profile, determine the available operating modes supported by the target kitchen appliance.

[0023] The available operation modes are combined to obtain at least one candidate operation mode combination; wherein each candidate operation mode combination includes at least one available operation mode.

[0024] Calculate the effect similarity between candidate operation mode combinations and the cooking effect unit to be converted.

[0025] Based on effect similarity, the target operation mode combination is determined from the candidate operation mode combination.

[0026] Based on the combination of target operation modes, the target recipe instructions corresponding to the cooking effect unit to be converted are generated.

[0027] Based on the target recipe instruction corresponding to each cooking effect unit, a target recipe instruction sequence is generated.

[0028] In an optional implementation, the step of calculating the effect similarity between candidate operating mode combinations and the cooking effect unit to be converted includes: Obtain the target effect parameters corresponding to the cooking effect unit to be converted.

[0029] Based on the device profile, the reachability parameters corresponding to the candidate operation mode combinations are determined.

[0030] By comparing the target effect parameters with the achievable effect parameters, information on parameter differences can be obtained.

[0031] Based on parameter difference information, the effect similarity between candidate operation mode combinations and cooking effect units to be converted is calculated.

[0032] In an optional implementation, the step of generating the target recipe instruction corresponding to the cooking effect unit to be converted based on the target operation mode combination includes: Determine whether the reachable effect parameters corresponding to the target operation mode combination meet the target effect parameters corresponding to the cooking effect unit to be converted.

[0033] If the reachability parameter corresponding to the target operation mode combination satisfies the target effect parameter, then the target recipe instruction is generated based on the target operation mode combination.

[0034] If the reachability parameter corresponding to the target operation mode combination does not meet the target effect parameter, the operation parameter corresponding to the target operation mode combination is compensated to obtain the compensated operation parameter, and the target recipe instruction is generated based on the target operation mode combination and the compensated operation parameter.

[0035] In an optional implementation, the step of compensating the operating parameters corresponding to the target operating mode combination to obtain the compensated operating parameters includes: Determine the type of difference between the reachability effect parameter and the target effect parameter corresponding to the target operation mode combination.

[0036] When the difference type is insufficient heat flux density, adjust at least one of the set temperature and duration corresponding to the target operating mode combination to obtain the compensated operating parameters.

[0037] When the difference type is insufficient humidity level, adjust at least one of the humidification parameters, duration, and user assistance prompts corresponding to the target operating mode combination to obtain the compensated operating parameters.

[0038] When the difference type is functional loss, multiple available operation modes are combined to obtain an updated target operation mode combination, and the compensated operation parameters are determined based on the updated target operation mode combination.

[0039] In an optional implementation, after generating a target recipe instruction sequence executable by the target kitchen appliance based on the cooking effect sequence and the device profile, the method further includes: Control the target kitchen appliance to execute the target recipe instruction sequence.

[0040] During the execution of the target recipe instruction sequence, cooking feedback information is obtained.

[0041] The conversion quality of the target recipe instruction sequence is determined based on cooking feedback information; wherein, the conversion quality is obtained based on sensor consistency, visual similarity and user satisfaction assessment.

[0042] If the conversion quality does not meet the preset quality conditions, the instruction sequence of the target recipe is adjusted based on cooking feedback information.

[0043] Secondly, the present invention provides a kitchen appliance recipe conversion system, comprising: The recipe abstraction module is used to obtain the original recipe for the source kitchen appliance and convert the original recipe into a cooking effect sequence.

[0044] The device profile acquisition module is used to acquire the device profile of the target kitchen appliance; the device profile is used to characterize the cooking performance capabilities of the target kitchen appliance.

[0045] The adaptive conversion module is used to generate a sequence of target recipe instructions that can be executed by the target kitchen appliance based on the cooking effect sequence and the device profile.

[0046] This application provides a method and system for converting kitchen appliance recipes. By acquiring the original recipe for the source kitchen appliance and converting it into a cooking effect sequence to characterize the expected cooking effect, the original recipe can be decoupled from the specific operating parameters of the source kitchen appliance. This prevents recipe conversion from simply transferring equipment-related parameters such as temperature, time, and humidity. By acquiring a device profile to characterize the cooking execution capability of the target kitchen appliance, the actual capabilities of the target kitchen appliance in terms of heating, temperature control, humidity control, and functional support can be accurately reflected. By generating a target recipe instruction sequence executable by the target kitchen appliance based on the cooking effect sequence and the device profile, the generated target recipe can not only meet the cooking effect expected by the original recipe but also adapt to the actual execution capability of the target kitchen appliance. This improves the accuracy of recipe conversion when migrating from the source kitchen appliance to the target kitchen appliance, reduces the cost of manual trial and error adjustment of recipe parameters by users, enhances recipe compatibility between cross-brand and cross-model kitchen appliances, and ultimately improves the consistency of cooking results and intelligent cooking experience when different kitchen appliances execute the same recipe.

[0047] Other features and advantages of this application will be set forth in the following description and will be apparent in part from the description or may be learned by practicing the application. The objectives and other advantages of this application are realized and obtained through the structures particularly pointed out in the description, claims and drawings.

[0048] To make the above-mentioned objectives, features and advantages of this application more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0049] To more clearly illustrate the technical solutions in the specific embodiments of this application or the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0050] Figure 1 A flowchart illustrating the method for converting kitchen appliance recipes provided in this application embodiment; Figure 2 A flowchart illustrating the method for converting cooking effect sequences provided in this application embodiment; Figure 3 A flowchart of the cooking effect unit determination method provided in the embodiments of this application; Figure 4 This is a flowchart of a device profile acquisition method provided in an embodiment of this application; Figure 5 Flowchart of the target recipe instruction sequence generation method provided in this application embodiment; Figure 6 A schematic diagram of a kitchen appliance recipe conversion system provided in an embodiment of this application.

[0051] Icons: 1-Recipe abstraction module; 2-Device profile acquisition module; 3-Adaptive conversion module. Detailed Implementation

[0052] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0053] To help those skilled in the art better understand this application, a brief introduction to its application scenarios and design concepts is provided.

[0054] In practical applications of smart kitchen appliances, the original recipe is typically generated specifically for the hardware capabilities and control logic of the source appliance. The heating mode, set temperature, set humidity, duration, and food placement in the original recipe are strongly tied to the source appliance's thermal performance, spatial structure, functional configuration, and control precision. When the original recipe is directly transferred to a target kitchen appliance from another manufacturer or of another model, differences in heating rate, heat flux density, temperature uniformity, steam capacity, hot air capacity, and control precision between the target and source appliances may result in different cooking effects, even if the target appliance executes the recipe with the same parameters. This can lead to deviations in food doneness, surface caramelization, moisture content, or texture stability.

[0055] In existing technologies, to adapt recipes to different kitchen appliances, users typically manually modify temperature, time, or mode parameters based on actual cooking results, or recipe developers create separate versions of recipes for different appliance models. Alternatively, simple compensation can be made to parameters such as temperature and time based on differences in appliance type or power. These methods have significant drawbacks: manual user adjustments rely on personal experience, requiring multiple trials, and the results are difficult to quantify and reproduce; creating separate recipes for different models leads to high development and maintenance costs, making it difficult to cover a large number of different manufacturers and models of kitchen appliances; simple parameter compensation usually only linearly adjusts a single parameter, failing to reflect the nonlinear thermal effects during food heating and failing to comprehensively consider differences in thermal performance, spatial characteristics, functional capabilities, and control characteristics of the target kitchen appliance.

[0056] Based on this, embodiments of this application provide a method and system for converting kitchen appliance recipes. First, the original recipe for the source kitchen appliance is converted into a cooking effect sequence characterizing the expected cooking effect. Then, combined with a device profile characterizing the cooking execution capability of the target kitchen appliance, a target recipe instruction sequence executable by the target kitchen appliance is generated. This application decouples the original recipe from the specific operating parameters of the source kitchen appliance, allowing the recipe conversion process to use the expected cooking effect as an intermediate expression. Adaptive control instructions are regenerated based on the actual execution capability of the target kitchen appliance, thereby improving the accuracy of recipe conversion across manufacturers and models, reducing the cost of manual trial and error adjustments for users, and enhancing the consistency of cooking results when different kitchen appliances execute the same recipe.

[0057] To facilitate understanding of this embodiment, the embodiments of this application will be described in detail below.

[0058] This application provides a method for converting recipes from kitchen appliances, referring to... Figure 1 The method for converting kitchen appliance recipes provided in this application includes: Step S101: Obtain the original recipe for the source kitchen appliance and convert the original recipe into a cooking effect sequence; wherein, the cooking effect sequence is used to characterize the expected cooking effect corresponding to the original recipe.

[0059] Here, the source kitchen appliance refers to the kitchen appliance that initially adapts to or generates the original recipe. The source kitchen appliance can be a steam oven, a regular oven, an air fryer, a steam oven, a microwave oven, an integrated stove, or a composite kitchen appliance with automatic cooking functions. The original recipe can be a digital recipe that the source kitchen appliance can recognize and execute, or it can be recipe data stored on a server, mobile terminal, or recipe platform. The original recipe may include one or more cooking stages. Each cooking stage may include at least one of the following: heating mode, set temperature, set humidity, duration, fan speed, steam speed, power level, microwave power, preheating requirements, heat preservation requirements, user-assisted actions, food placement position, food orientation, distance between food and heat source, and cooking utensil type.

[0060] The original recipe is usually tied to the hardware capabilities and control logic of the source kitchen appliance. For example, "220 degrees Celsius, 30% steam, 10 minutes" in the original recipe not only represents a temperature and time setting, but also corresponds to the heating, moisturizing, or surface treatment effects that the source kitchen appliance can produce on the food under those temperature, humidity, and time conditions. The cooking effect sequence is independent of the device.

[0061] In one implementation, the original recipe is analyzed in stages to identify preheating, heating, moisturizing, cooking, surface caramelization, resting, or heat preservation stages. Equipment operating parameters and spatial constraint information corresponding to each cooking stage are extracted. Equipment operating parameters may include at least one of the following: heating mode, set temperature, set humidity, duration, fan status, steam status, heating element status, microwave power, and power level. Spatial constraint information may include the food's layer position within the cavity, food orientation, distance between food and heat source, positional relationship between food and air duct, positional relationship between food and steam outlet, whether a water tray is placed, whether aluminum foil is used for covering, and whether flipping or water spraying is required.

[0062] After completing the stage analysis, the cooking effect unit corresponding to each cooking stage is determined based on the equipment operating parameters and spatial constraint information. The cooking effect unit can include the cooking effect type, target effect parameters, and spatial constraints. The cooking effect type describes the desired cooking effect for the corresponding cooking stage and can include at least one of the following: surface charring, gentle heating, steam heating, convection heating, radiant heating, rapid heating, low-temperature slow baking, moisturizing and ripening, and resting and warming. The target effect parameter quantifies the degree of the target for the corresponding cooking effect type and can include at least one of the following: heat flux density range, temperature gradient range, humidity level range, duration range, core heating rate, surface moisture content, surface charring degree, and cavity temperature change trend. The spatial constraints define the spatial conditions required to achieve the desired cooking effect and can include at least one of the following: food placement layer, food orientation requirements, distance range between food and heat source, positional relationship between food and air duct, and positional relationship between food and steam outlet.

[0063] In one implementation, a set of cooking primitives can be pre-established, including multiple preset cooking effect types and corresponding judgment conditions for each preset cooking effect type. The equipment operation parameters, such as heating mode, set temperature, set humidity, and duration, for each cooking stage in the original recipe are matched with the judgment conditions corresponding to the multiple preset cooking effect types in the cooking primitives set to determine the cooking effect type corresponding to each cooking stage. For example, when a cooking stage has a high humidity level and a rapid temperature rise requirement, the cooking stage can be determined as a steam heating type; when a cooking stage has a high surface heat flux density and a short duration, the cooking stage can be determined as a surface charring type; when a cooking stage maintains uniform internal cooking of the food at a low temperature rise rate, the cooking stage can be determined as a mild heating type.

[0064] In another implementation, the target effect parameters for each cooking stage can be determined based on the equipment parameters of the source kitchen appliance, the equipment operation parameters in the original recipe, and spatial constraint information, through methods such as rule calculation, table lookup calculation, physical model calculation, simulation calculation, or machine learning prediction. For example, the heat flux density received by the food surface can be estimated based on the heating power of the source kitchen appliance, the distance between the food surface and the heat source, and the heating mode; the temperature gradient inside or on the surface of the food can be estimated based on the temperature uniformity of the source kitchen appliance, the geometry of the food, and the placement of the food; and the humidity level corresponding to the cooking stage can be estimated based on the steam generation capacity and cavity sealing capacity of the source kitchen appliance.

[0065] After obtaining the cooking effect units corresponding to each cooking stage, multiple cooking effect units can be combined according to the execution order of the cooking stages in the original recipe to obtain a cooking effect sequence. The cooking effect sequence no longer directly depends on the specific control parameters of the source kitchen appliance, but describes the expected cooking effect that the original recipe hopes to achieve through multiple sequentially arranged cooking effect units.

[0066] Based on this, the embodiments of this application can abstract the original recipe from the equipment-related control parameters of the source kitchen appliance, such as temperature, humidity, mode, and time, providing a basis for generating the target recipe instruction sequence by combining the device profile of the target kitchen appliance.

[0067] Step S102: Obtain the device profile of the target kitchen appliance; wherein, the device profile is used to characterize the cooking performance capability of the target kitchen appliance.

[0068] Here, the target kitchen appliance is the kitchen appliance that needs to execute the target recipe instruction sequence. The target kitchen appliance may be from the same manufacturer as the source kitchen appliance or a different manufacturer, and may also be of the same or different equipment type. The equipment profile is used to characterize the cooking execution capability of the target kitchen appliance. The equipment profile may include information such as the thermal effect, humidity effect, airflow effect, radiation effect, spatial temperature distribution effect, and control stability that the target kitchen appliance can generate.

[0069] Equipment profiles can be generated from equipment data. Equipment data can include at least one of the following: factory data, standard test data, user calibration data, historical execution data, sensor data, equipment operation logs, and equipment configuration data. Factory data may include manufacturer-provided data such as rated power, heating mode, maximum set temperature, minimum set temperature, steam capacity, hot air capacity, fan speed, cavity dimensions, heating element arrangement, and temperature sensor arrangement. Standard test data can be obtained through standard testing procedures, such as testing the target kitchen appliance's temperature rise curve, heat recovery capability, temperature overshoot, temperature uniformity, and humidity changes under no-load, standard load, or specified food load conditions. User calibration data can be obtained through user-executed calibration recipes, user-reported cooking results, user-captured food images, or sensor data collected by the target kitchen appliance.

[0070] In one implementation, at least one of the following parameters for the target kitchen appliance is determined based on device data: thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters. A device profile of the target kitchen appliance is then generated based on these parameters. Thermal performance parameters may include parameters such as thermal inertia coefficient, thermal response time, heating rate, cooling rate, temperature overshoot amplitude, thermal recovery time, and heat preservation capacity. Spatial characteristic parameters may include parameters such as horizontal temperature uniformity, vertical temperature gradient, temperature difference between different layers, hot spot location within the cavity, cold spot location within the cavity, and airflow distribution characteristics. Functional capability parameters may include parameters such as maximum heat flux density, steam generation rate, humidity maintenance capability, hot air velocity, available heating modes, available steam modes, available microwave modes, and available combined modes. Control characteristic parameters may include parameters such as temperature control accuracy, humidity control accuracy, fan control accuracy, power regulation accuracy, control response delay, and control loop stability.

[0071] In another implementation, the device profile can be expressed using a hierarchical structure. The first layer of the device profile can record the basic operating modes supported by the target kitchen appliance, such as top heating, bottom heating, top and bottom heating, hot air, steam, microwave, combined heating, and heat preservation modes. The second layer of the device profile can record the achievable effect parameters for each basic operating mode under different setting parameters, such as the heat flux density range corresponding to different temperature settings, the humidity level range corresponding to different steam levels, and the convection intensity range corresponding to different fan levels. The third layer of the device profile can record the spatial difference information of the target kitchen appliance, such as the temperature distribution differences corresponding to different layers, different placement positions, and different food orientations. The fourth layer of the device profile can record the control constraint information of the target kitchen appliance, such as the maximum safe temperature, the longest continuous operating time, modes that cannot be activated simultaneously, and user-assisted action restrictions.

[0072] Device profiles can be stored on servers, mobile terminals, the target kitchen appliance's local storage, or a cloud-based device database. A device profile can be retrieved based on the target kitchen appliance's device identifier, model, serial number, capability description file, or user-selected information. Alternatively, device profiles can be generated in real-time based on device data reported by the target kitchen appliance, even if no profile is pre-stored. Furthermore, device profiles can be updated based on historical cooking feedback information from the target kitchen appliance, ensuring they reflect performance changes over long-term use.

[0073] Step S103: Based on the cooking effect sequence and the device profile, generate a target recipe instruction sequence that can be executed by the target kitchen appliance.

[0074] Here, the target recipe instruction sequence is a set of control instructions that the target kitchen appliance can recognize and execute. The target recipe instruction sequence may include one or more target recipe instructions, each of which may correspond to a cooking stage or a sub-stage within a cooking stage. Target recipe instructions may include at least one of the following: target operating mode, set temperature, set humidity, set time, fan speed, steam speed, microwave power, heating element status, food placement prompts, user assistance operation prompts, and stage switching conditions.

[0075] In one implementation, cooking effect units to be converted are sequentially determined from a cooking effect sequence, and available operating modes supported by the target kitchen appliance are determined based on the device profile. Available operating modes may include operating modes that the target kitchen appliance can execute individually, or operating modes that the target kitchen appliance can execute in combination. Subsequently, the available operating modes can be combined to obtain at least one candidate operating mode combination. Each candidate operating mode combination may include one available operating mode, or it may include multiple available operating modes. The candidate operating mode combinations can be used to simulate the expected cooking effect corresponding to the cooking effect unit to be converted.

[0076] After obtaining candidate operating mode combinations, the achievable effect parameters corresponding to each candidate operating mode combination are determined based on the equipment profile. These achievable effect parameters are then compared with the target effect parameters corresponding to the cooking effect unit to be converted, yielding parameter difference information. Parameter difference information includes at least one of the following: heat flux density difference, temperature gradient difference, humidity level difference, duration difference, spatial location difference, heating rate difference, and surface charring degree difference. Based on this parameter difference information, the effect similarity between the candidate operating mode combinations and the cooking effect unit to be converted can be calculated. Effect similarity can be obtained through weighted calculation, distance calculation, rule scoring, optimization functions, machine learning model prediction, or multi-objective evaluation methods.

[0077] After calculating the effect similarity, a target operating mode combination is determined from the candidate operating mode combinations based on the effect similarity. The target operating mode combination can be the candidate operating mode combination with the highest effect similarity, or it can be a candidate operating mode combination that meets preset similarity conditions, energy consumption conditions, time conditions, safety conditions, or user preference conditions. By selecting the target operating mode combination, the target kitchen appliance can reproduce the expected cooking effect corresponding to the cooking effect unit to be converted as closely as possible within its available capabilities.

[0078] In one implementation, when the achievable effect parameters corresponding to the target operating mode combination meet the target effect parameters, the target recipe instruction can be directly generated based on the target operating mode combination. For example, if the cooking effect unit to be converted requires the target kitchen appliance to achieve a gentle heating effect within a preset time, and the medium-speed hot air mode of the target kitchen appliance can achieve the corresponding core heating rate and humidity level, the medium-speed hot air mode, the corresponding set temperature, and the corresponding duration can be written into the target recipe instruction.

[0079] In another implementation, when the achievable effect parameters corresponding to the target operation mode combination do not meet the target effect parameters, compensation processing can be performed on the operation parameters corresponding to the target operation mode combination to obtain compensated operation parameters, and a target recipe instruction can be generated based on the target operation mode combination and the compensated operation parameters. The compensation processing includes at least one of temperature compensation, time compensation, humidity compensation, wind speed compensation, mode combination compensation, spatial position compensation, and user-assisted action compensation. For example, when the maximum heat flux density of the target kitchen appliance is lower than the heat flux density required by the cooking effect unit to be converted, the set temperature can be increased, the duration extended, or the hot air intensity increased; when the target kitchen appliance lacks a steam function, high-temperature preheating, placing a water tray, adding a water spray indicator, or using a low-wind speed mode can reduce moisture loss; when a single operation mode cannot meet the target effect parameters, multiple available operation modes can be combined in chronological order or by time weight to approximate the expected cooking effect corresponding to the cooking effect unit to be converted.

[0080] The target recipe instruction sequence can be generated according to the order of each cooking effect unit in the cooking effect sequence. For each cooking effect unit, at least one target recipe instruction can be generated; for cooking effect units requiring more precise control, they can also be split into multiple target recipe instructions. The target recipe instruction sequence can be sent to the target kitchen appliance for execution, or it can be sent to a mobile terminal, cloud server, or recipe platform for display, saving, or secondary editing. The target recipe instruction sequence can include control instructions automatically executed by the target kitchen appliance, as well as information prompting the user to complete auxiliary operations, such as placing a water tray, adjusting food layers, flipping, spraying water, and removing and letting it rest.

[0081] Based on this, this application can convert the original recipe for the source kitchen appliance into a cooking effect sequence to characterize the expected cooking effect, and combine it with a device profile to characterize the cooking execution capability of the target kitchen appliance to generate a target recipe instruction sequence that can be executed by the target kitchen appliance. In this way, the original recipe is no longer simply transferred to the target kitchen appliance based on the device operating parameters of the source kitchen appliance. Instead, the expected cooking effect is first expressed through the cooking effect sequence, and then executable control instructions are regenerated based on the actual execution capability of the target kitchen appliance. This improves the accuracy and adaptability of recipe conversion between different manufacturers and models of kitchen appliances, reduces the cost for users to manually adjust recipe parameters through trial and error, and improves the consistency of cooking results when the target kitchen appliance executes the converted recipe.

[0082] In an optional implementation, refer to Figure 2 The conversion of the original recipe into a cooking effect sequence in step S101 includes the following steps S201-S203.

[0083] Step S201: Analyze the original recipe to obtain at least one cooking stage, as well as the equipment operation parameters and spatial constraint information corresponding to each cooking stage.

[0084] Here, the original recipe can be a digital recipe that the source kitchen appliance can recognize and execute, or it can be recipe data stored locally on a recipe platform, cloud server, mobile terminal, or source kitchen appliance. The source kitchen appliance can be a steam oven, regular oven, air fryer, steam oven, microwave oven, integrated stove, or a combination cooking appliance. The original recipe is typically written according to the control logic of the source kitchen appliance and can include one or more cooking stages such as preheating, heating, steam heating, gentle heating, surface caramelization, resting, and heat preservation. The original recipe parsing process can segment the original recipe based on time nodes, stage identifiers, control commands, text descriptions, device operation logs, recipe script fields, or recipe data formats to obtain at least one cooking stage.

[0085] The equipment operation parameters corresponding to each cooking stage represent the equipment control content performed by the source kitchen appliance during the corresponding cooking stage. Equipment operation parameters may include one or more of the following: heating mode, set temperature, set humidity, duration, preheating temperature, fan speed, steam speed, microwave power, power level, heating element on / off status, heating element power, temperature hold conditions, stage switching conditions, and alarm conditions. Heating modes may include one or more of the following: top heating, bottom heating, top and bottom heating, hot air, steam, microwave, hot air and steam combination, radiant heating, and heat preservation. The set temperature can be the target temperature of the cavity, the target temperature of the food, or the stage end temperature. The set humidity can be the target humidity of the cavity, the steam output ratio, or the humidity hold range. The duration can be a fixed cooking time or the operating time before reaching the target temperature, target humidity, target color, or target doneness.

[0086] Spatial constraint information for each cooking stage represents the spatial relationship between food, utensils, and the heat source. This information can include at least one of the following: food placement layer, food placement area, food orientation, distance range between food and the heat source, positional relationship between food and the air duct, positional relationship between food and the steam outlet, positional relationship between food and the temperature sensor, food geometry, food quality, utensil type, water tray placement, whether covering with foil is required, whether flipping is required, whether water spraying is required, and whether moving the food is necessary. Spatial constraint information can reflect the different cooking effects produced by the same equipment operating parameters under different spatial arrangements. For example, food closer to the upper heating element is more likely to develop a surface caramelization effect; food closer to the steam outlet is more likely to develop higher surface humidity; and the heating rate may decrease when food is located in a weak hot air circulation zone.

[0087] In one implementation, the original recipe parsing process can first read the recipe structure fields from the original recipe. These fields may include stage number, stage name, start time, end time, device commands, user prompts, and spatial descriptions. The execution order of cooking stages can be determined based on the stage number and start time, device operation parameters can be extracted based on the device commands, and spatial constraint information can be extracted based on the user prompts and spatial descriptions. In another implementation, when the original recipe is a natural language recipe, temperature, time, mode, humidity, food placement location, and user operation prompts can be identified from the natural language recipe through semantic recognition, and cooking stages, device operation parameters, and spatial constraint information can be generated based on the recognition results. In yet another implementation, when the original recipe is the operation record of the source kitchen appliance, the operating state of the source kitchen appliance during the cooking process can be reconstructed based on the source kitchen appliance's operation commands, sensor curves, and user operation records, and the cooking stages, device operation parameters, and spatial constraint information can be obtained based on the reconstruction results.

[0088] Step S202: Determine the cooking effect unit corresponding to the cooking stage based on the equipment operating parameters and spatial constraint information.

[0089] Here, the cooking effect unit describes the desired cooking effect on food during a cooking stage. The cooking effect unit may include a cooking effect type, target effect parameters, and spatial constraints. The cooking effect type represents the category of the cooking stage's effect and may include at least one of the following: surface charring, gentle heating, steam heating, convection heating, radiant heating, rapid heating, low-temperature slow roasting, moisturizing and ripening, and resting to warm up. The target effect parameter quantifies the expected cooking effect corresponding to the cooking stage and may include at least one of the following: heat flux density range, temperature gradient range, humidity level range, duration range, core heating rate, surface moisture content, surface charring degree, cavity temperature change trend, and food surface temperature change trend. The spatial constraints represent the spatial conditions that must be met to achieve the corresponding cooking effect type and target effect parameters. Spatial constraints may include at least one of the following: food orientation requirements, distance range between food and heat source, position range between food and air duct, position range between food and steam outlet, food placement layer, utensil selection requirements, and user-assisted action requirements.

[0090] When determining the cooking effect unit, the cooking effect type is determined based on the device operating parameters. The recipe conversion device can acquire a preset cooking primitive set, which includes multiple preset cooking effect types and corresponding judgment conditions for each preset cooking effect type. At least one of the heating mode, set temperature, set humidity, and duration is matched with the judgment conditions in the preset cooking primitive set, and the cooking effect type corresponding to the cooking stage is determined based on the matching result. For example, when the cooking stage has steam output, high humidity level, and rapid temperature rise requirements, the cooking stage is determined to correspond to steam heating; when the cooking stage has a high set temperature, strong upper heating, or high surface heat flux density requirements, the cooking stage is determined to correspond to surface caramelization; when the cooking stage has a medium temperature, long duration, and low core heating rate requirements, the cooking stage is determined to correspond to mild heating.

[0091] The target effect parameters are determined based on equipment operating parameters and spatial constraints. The heat flux density range corresponding to the cooking stage is determined based on the heating power, heating mode, set temperature, duration, and distance between the food and the heat source of the source kitchen appliance. The temperature gradient range corresponding to the cooking stage is determined based on the temperature uniformity of the source kitchen appliance, food geometry, food placement layer, and food orientation. The humidity level range corresponding to the cooking stage is determined based on the steam output capacity, set humidity, cavity sealing capability, water tray placement, and food surface exposure state of the source kitchen appliance. The duration range corresponding to the cooking stage is determined based on the duration, stage end conditions, and target food state in the original recipe. The target effect parameters can be determined using at least one of the following methods: preset mapping table, empirical rules, heat conduction calculation, convective heat transfer calculation, radiative heat transfer calculation, phase change estimation, simulation model, or data-driven model.

[0092] Spatial constraints are determined based on spatial constraint information. These constraints can be directly derived from user prompts or spatial descriptions in the original recipe, or they can be derived from the combination of equipment operating parameters and the food's spatial position. For example, if the original recipe requires food to be placed in the middle layer with the skin side up, the spatial constraint is generated that the food is placed in the middle layer with the charred surface facing upwards towards the heating source. If the original recipe requires a water tray to be placed in the lower layer, the spatial constraint is generated that the water tray increases the humidity within the cavity. If the original recipe requires flipping or spraying water midway through cooking, flipping or spraying water is used as a spatial constraint or a user-assisted action requirement.

[0093] After obtaining the cooking effect type, target effect parameters, and spatial constraints, these are correlated to generate cooking effect units corresponding to each cooking stage. One cooking stage can correspond to one cooking effect unit, or multiple cooking effect units can be generated when a cooking stage includes multiple cooking actions. For example, when a cooking stage simultaneously has steam humidification and convection heating effects, a composite cooking effect unit including both steam heating and convection heating is generated; alternatively, it can be separated into steam heating cooking effect units and convection heating cooking effect units. By converting equipment operating parameters and spatial constraint information into cooking effect units, the original recipe can be abstracted from the specific control parameters of the source kitchen appliance.

[0094] Step S203: Combine the cooking effect units according to the execution order of the cooking stages to obtain the cooking effect sequence.

[0095] Here, the cooking effect sequence is formed by combining multiple cooking effect units in chronological or logical order of execution. The execution order of each cooking stage is determined based on the stage number, start time, end time, duration, stage switching conditions, and user action triggering conditions in the original recipe. Following the execution order of the cooking stages, the corresponding cooking effect units are arranged sequentially to obtain the cooking effect sequence. The sequence of events, stage durations, stage switching conditions, and necessary user-assisted actions from the original recipe are preserved, ensuring that the cooking effect sequence fully represents the expected cooking effect corresponding to the original recipe.

[0096] In one implementation, when the original recipe includes a preheating stage, a cooking stage, and a crisping stage, the preheating stage is converted into a cooking effect unit corresponding to steam heating or rapid heating, the cooking stage is converted into a cooking effect unit corresponding to gentle heating or moisturizing ripening, and the crisping stage is converted into a cooking effect unit corresponding to surface caramelization. The cooking effect sequence is obtained by combining the preheating stage, cooking stage, and crisping stage in sequence. In another implementation, when the original recipe contains cooking stages with parallel operations, such as simultaneous hot air circulation and steam output in the same stage, the parallel operations are merged into a single composite cooking effect unit. Alternatively, the parallel operations can be split into multiple cooking effect units with the same execution time range, and the parallel relationships between the multiple cooking effect units are recorded in the cooking effect sequence.

[0097] Cooking effect sequences can be stored in various data formats, such as tables, arrays, structured text, scripts, markup languages, graph structures, or collections of objects. Each cooking effect unit in the cooking effect sequence can record the cooking effect type, target effect parameters, spatial constraints, execution order, duration range, stage switching conditions, and user-assisted action requirements.

[0098] Based on this, embodiments of this application can parse the original recipe for the source kitchen appliance into multiple cooking stages, and determine the cooking effect unit according to the equipment operation parameters and spatial constraint information corresponding to each cooking stage. Furthermore, these cooking stages are combined in the execution order to obtain a cooking effect sequence. Through this method, the operation parameters such as temperature, humidity, mode, and time bound to the source kitchen appliance in the original recipe can be converted into a cooking effect sequence characterizing the expected cooking effect, thereby improving the accuracy of converting kitchen appliance recipes between different manufacturers and models of kitchen appliances.

[0099] In an optional implementation, refer to Figure 3 Step S202 includes the following steps S301-S306.

[0100] Step S301: Obtain at least one of the following in the device operation parameters: heating mode, set temperature, set humidity, and duration.

[0101] Here, the set temperature can be the target temperature corresponding to the cavity of the source kitchen appliance, the target temperature corresponding to the food probe, or the temperature condition to be reached at the end of the stage. The set humidity can be the target humidity, steam output ratio, steam output level, or humidity maintenance range corresponding to the cavity of the source kitchen appliance. The duration can be the fixed running time of the current cooking stage, or the time from the start of the current cooking stage to the fulfillment of the stage switching conditions.

[0102] After parsing the original recipe, at least one of the following is extracted from the data fields of the current cooking stage, control commands, stage descriptions, user operation prompts, or the source kitchen appliance operation records: heating mode, set temperature, set humidity, and duration. For example, "220℃, 30% steam, 10min" in the original recipe can be parsed as a set temperature of 220℃, a set humidity of 30% steam output, and a duration of 10min. Similarly, "180℃ hot air baking for 25min" in the original recipe can be parsed as a hot air mode, a set temperature of 180℃, and a duration of 25min.

[0103] Step S302: Obtain a preset cooking primitive set; wherein the preset cooking primitive set includes multiple preset cooking effect types.

[0104] Here, the preset cooking primitives set is used to provide device-independent classification criteria for cooking effects. The preset cooking primitives set can be pre-stored in recipe conversion devices, cloud servers, mobile terminals, or recipe platforms. The preset cooking primitives set can be categorized based on the heat, humidity, airflow, radiation, and stillness effects experienced by food during cooking. The preset cooking primitives set can include at least one preset cooking effect type from the following: surface charring, gentle heating, steam heating, convection heating, radiation heating, stillness, rapid heating, low-temperature slow baking, moisturizing ripening, and crisping treatment.

[0105] Each preset cooking effect type can correspond to a set of judgment conditions and a set of effect parameter ranges. Judgment conditions can include at least one of heating mode conditions, temperature conditions, humidity conditions, duration conditions, spatial conditions, and food state conditions. Effect parameter ranges can include one or more of the following: heat flux density range, temperature gradient range, humidity level range, core heating rate range, surface moisture content range, surface charring degree range, and duration range. For example, surface charring can correspond to higher heat flux density, higher surface temperature, shorter duration, and spatial conditions where the food surface faces the heat source; steam heating can correspond to higher humidity levels, steam output, and stronger moisturizing effect; gentle heating can correspond to a lower core heating rate, smaller temperature gradient, and longer duration.

[0106] Step S303: Based on at least one of heating mode, set temperature, set humidity and duration, determine the cooking effect type corresponding to the cooking stage from the preset cooking effect types.

[0107] Here, at least one of the heating mode, set temperature, set humidity, and duration corresponding to the current cooking stage is matched with the judgment conditions corresponding to multiple preset cooking effect types in the preset cooking primitives set, and the cooking effect type corresponding to the current cooking stage is determined based on the matching results. The matching method can be rule matching, threshold matching, similarity matching, table lookup matching, or classification model recognition.

[0108] In one implementation, the heating mode is first initially categorized, and then further refined based on the set temperature, set humidity, and duration. For example, if the heating mode of the current cooking stage is steam mode and the set humidity is high, the cooking effect type corresponding to the current cooking stage is determined to be steam heating; if the heating mode of the current cooking stage is hot air mode and the duration is long, the cooking effect type corresponding to the current cooking stage is determined to be convection heating or mild heating; if the set temperature of the current cooking stage is high and the duration is short, the cooking effect type corresponding to the current cooking stage is determined to be surface caramelization.

[0109] In another implementation, a cooking stage can correspond to multiple cooking effect types. For example, when the current cooking stage includes both hot air mode and steam output, the cooking effect type corresponding to the current cooking stage is determined to be a combination of convection heating and steam heating. When the current cooking stage needs to maintain both slow internal heating of the food and surface moisture, the cooking effect type corresponding to the current cooking stage is determined to be a combination of gentle heating and moisturizing cooking.

[0110] Step S304: Based on the equipment operating parameters and spatial constraint information, determine the target effect parameters corresponding to the cooking stage.

[0111] Here, the target effect parameter is used to quantify the desired cooking effect to be achieved in the current cooking stage. The target effect parameter may include at least one of the following: heat flux density range, temperature gradient range, humidity level range, duration range, core heating rate, food surface heating rate, food surface moisture content, surface charring degree, cavity temperature change trend, and food internal temperature change trend.

[0112] When determining the target effect parameters, conversion calculations are performed based on equipment operating parameters and spatial constraint information. Equipment operating parameters reflect the control conditions applied by the source kitchen appliance during the current cooking stage, while spatial constraint information reflects the spatial position and heating relationship of the food within the source kitchen appliance. The heat flux density range corresponding to the current cooking stage is determined based on information such as heating mode, set temperature, duration, distance between food and heat source, food orientation, and food placement layer. The temperature gradient range corresponding to the current cooking stage is determined based on the temperature uniformity of the source kitchen appliance, food geometry, food placement, and heating mode. The humidity level range corresponding to the current cooking stage is determined based on information such as set humidity, steam output ratio, steam output location, positional relationship between food and steam outlet, and water tray placement.

[0113] In one implementation, the heat flux density is determined based on the equipment power, the distance between the food surface and the heat source, and the heating mode; the temperature gradient is determined based on the equipment temperature uniformity and the food geometry. These calculations can be performed using preset mapping relationships, experimental calibration tables, heat conduction models, convective heat transfer models, radiative heat transfer models, phase change models, empirical rules, or data-driven models. Based on this, the equipment operating parameters in the original recipe, such as the set temperature, set humidity, and duration, can be converted into target effect parameters that more closely approximate the cooking effect itself.

[0114] For example, if the current cooking stage is "200℃, no steam, 5 minutes," and the spatial constraint information indicates that the food surface is facing the upper heating element and is close to it, the target effect parameters corresponding to the current cooking stage are determined to be a higher heat flux density range, a higher surface heating rate range, and a shorter duration range. As another example, if the current cooking stage is "180℃, 20% steam, 25 minutes," and the spatial constraint information indicates that the food is located in the middle layer of the cavity, the target effect parameters corresponding to the current cooking stage are determined to be a medium heat flux density range, a higher humidity level range, and a lower core heating rate range.

[0115] Step S305: Determine the spatial constraint conditions corresponding to the cooking stage based on the spatial constraint information.

[0116] Here, spatial constraints are used to describe the spatial requirements that need to be met to achieve the target effect parameters in the current cooking stage. Spatial constraints may include at least one of the following: food placement layer, food placement area, food orientation requirements, distance range between food and heat source, position range between food and air duct, position range between food and steam outlet, position range between food and temperature sensor, utensil type requirements, water tray placement requirements, flipping requirements, water spraying requirements, and covering requirements.

[0117] Spatial constraints can be generated directly from spatial constraint information, or they can be derived from a combination of equipment operating parameters and spatial constraint information. For example, if the spatial constraint information indicates that the food is placed in the middle layer with the skin side facing up, the spatial constraint is that the food is placed in the middle layer with the surface to be caramelized facing the upward heating source. If the spatial constraint information indicates that a hot water tray needs to be placed in the lower layer during the current cooking stage, the spatial constraint is that auxiliary humidity is provided through the water tray. If the spatial constraint information indicates that water needs to be sprayed midway through the cooking stage, the spatial constraint includes the user-assisted water spraying operation and the spraying execution time.

[0118] By using spatial constraints, the recipe conversion process can avoid conversion based solely on temperature, time, and mode, thereby reducing deviations in cooking results caused by differences in food position, orientation, and auxiliary operations.

[0119] Step S306: Based on the cooking effect type, target effect parameters, and spatial constraints, generate cooking effect units corresponding to the cooking stage.

[0120] Here, the cooking effect unit is the basic building block in the cooking effect sequence. The cooking effect type, target effect parameter, and spatial constraints corresponding to the current cooking stage are associated to generate the cooking effect unit for that stage. Cooking effect units can be represented using structured data formats, such as tables, arrays, objects, scripts, markup languages, or key-value pairs. A cooking effect unit may include fields for cooking effect type, target effect parameter, spatial constraints, stage duration, stage order, stage switching conditions, and user-assisted actions.

[0121] In one embodiment, when the current cooking stage is a steam heating stage, the cooking effect unit may include steam heating type, target humidity level range, target heating rate range, duration range, and food placement layer. In another embodiment, when the current cooking stage is a surface charring stage, the cooking effect unit may include surface charring type, target heat flux density range, target surface charring degree, duration range, and spatial constraints on the food surface facing the heat source. In yet another embodiment, when the current cooking stage is a mild heating stage, the cooking effect unit may include mild heating type, target core heating rate range, target temperature gradient range, target humidity level range, and food placement area.

[0122] A cooking stage can generate one or more cooking effect units. When a cooking stage includes multiple cooking actions simultaneously, a composite cooking effect unit is generated; alternatively, the multiple cooking actions can be generated as separate cooking effect units. For example, a hot air and steam combination stage can generate a composite cooking effect unit that simultaneously includes convection heating and steam heating, or it can generate a convection heating cooking effect unit and a steam heating cooking effect unit. Based on this, the equipment operating parameters and spatial constraint information corresponding to a cooking stage can be converted into equipment-independent cooking effect units.

[0123] In an optional implementation, refer to Figure 4 Step S102 includes the following steps S401-S403.

[0124] Step S401: Obtain the equipment data corresponding to the target kitchen appliance; wherein, the equipment data includes at least one of the following: factory data, standard test data, and user calibration data.

[0125] Here, the target kitchen appliance is the appliance that needs to execute the target recipe instruction sequence. The target kitchen appliance can be a steam oven, regular oven, steam oven, microwave oven, air fryer, integrated stove, or a multi-functional kitchen appliance. The device data corresponding to the target kitchen appliance describes its actual capabilities in heating, temperature control, humidity control, hot air circulation, steam output, ambient temperature distribution, and control response. This device data can be pre-stored on a cloud server, recipe platform, mobile terminal, or the target kitchen appliance's local storage space, or it can be reported by the target kitchen appliance in real time before generating the target recipe instruction sequence.

[0126] Factory data refers to data generated during the manufacturing process of a target kitchen appliance or provided by the manufacturer. This data may include the appliance's model, type, rated power, cavity volume, heating element location, number of heating elements, number of fans, fan speed settings, steam generator parameters, temperature sensor location, humidity sensor location, supported heating modes, supported steam modes, supported hot air modes, maximum set temperature, minimum set temperature, humidity adjustment range, and safe operating limits. Factory data provides a basic overview of the target kitchen appliance's hardware capabilities and functional configuration.

[0127] Standard test data refers to the data obtained after the target kitchen appliance has undergone standard testing procedures. Standard testing procedures may include one or more of the following: no-load heating test, standard load heating test, temperature uniformity test, humidity response test, hot air velocity test, thermal recovery test, temperature overshoot test, and long-term heat preservation test. Standard test data may include information such as heating curves, cooling curves, thermal response time, thermal inertia coefficient, temperature overshoot amplitude, horizontal temperature uniformity index, vertical temperature gradient, thermal recovery time, steam generation rate, humidity retention capacity, hot air velocity, temperature difference between different levels, and temperature difference between different spatial locations. Standard test data reflects the thermal performance and spatial characteristics of the target kitchen appliance during actual operation.

[0128] User calibration data can be data generated by the target kitchen appliance during user use. User calibration data can include one or more of the following: temperature change data, humidity change data, food image data, food probe data, cooking completion feedback, user satisfaction feedback, user manual adjustment records, historical recipe execution results, and the target kitchen appliance's operating logs. User calibration data can be formed from a single user's usage records or by a fusion of crowdsourced calibration results from multiple users. User calibration data can supplement actual usage differences not covered by factory data and standard test data, such as changes in heating efficiency of the target kitchen appliance after long-term use, heating differences under different regional voltage conditions, and differences in thermal response caused by different users' commonly used food loads.

[0129] In one implementation, the corresponding factory data and standard test data can be read from the device database based on the device identifier of the target kitchen appliance, and combined with user calibration data generated during the historical cooking process of the target kitchen appliance to obtain the device data corresponding to the target kitchen appliance. In another implementation, when the device database does not contain complete data corresponding to the target kitchen appliance, the basic capability information reported by the target kitchen appliance can be obtained first, and then user calibration data can be collected by guiding the user to execute a preset calibration recipe, thereby completing the device data corresponding to the target kitchen appliance.

[0130] Step S402: Based on the equipment data, determine at least one of the following parameters of the target kitchen appliance: thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters.

[0131] Here, thermal performance parameters are used to characterize the ability of a target kitchen appliance to generate, transfer, and retain heat. Thermal performance parameters may include at least one of the following: thermal inertia coefficient, heating rate, cooling rate, thermal response time, thermal recovery time, temperature overshoot, maximum heat flux density, heating capacity per unit time, and heat retention capacity. Thermal performance parameters are determined based on the target kitchen appliance's rated power, heating element layout, heating curve, cooling curve, standard load test results, and historical cooking data. For example, the thermal response time is determined based on the time required for the target kitchen appliance to rise from an initial temperature to a preset temperature; the thermal inertia coefficient is determined based on the rate of temperature drop after heating stops; and the thermal recovery time is determined based on the time required for the target kitchen appliance to recover to the set temperature after the door is opened or food is placed inside.

[0132] Spatial characteristic parameters are used to characterize the heat and humidity distribution capabilities of different spatial locations within a target kitchen appliance. These parameters include at least one of the following: horizontal temperature uniformity index, vertical temperature gradient, temperature difference between different layers, hot spot location within the cavity, cold spot location within the cavity, airflow distribution characteristics, steam diffusion characteristics, and heating differences between different placement areas. The spatial characteristic parameters are determined based on data from multiple temperature measurement points during standard testing, the cavity dimensions of the target kitchen appliance, fan location, heating element location, steam outlet location, and food placement layer. For example, the horizontal temperature uniformity index is determined based on the temperature difference between multiple temperature measurement points at the same height plane, and the vertical temperature gradient is determined based on the temperature variations between the upper, middle, and lower layers.

[0133] Functional capability parameters characterize the cooking functions that a target kitchen appliance can provide and the corresponding capability range for different functions. These parameters include at least one of the following: supported operating modes, maximum heat flux density, steam generation rate, maximum humidity level, hot air velocity, fan speed range, microwave power range, combined heating capability, mode switching capability, and user-assisted action support capability. Functional capability parameters are determined based on the functional configuration in the factory data, the functional output results in standard test data, and the actual execution results in user calibration data. For example, when the target kitchen appliance lacks a steam generator, the functional capability parameters record that the target kitchen appliance lacks steam heating functionality; when the target kitchen appliance has a hot air mode, the functional capability parameters record the hot air velocity and convection intensity corresponding to different fan speeds.

[0134] Control characteristic parameters characterize the target kitchen appliance's ability to control temperature, humidity, time, fan, power, and mode switching. These parameters include at least one of the following: temperature control accuracy, humidity control accuracy, power regulation accuracy, fan control accuracy, mode switching response time, control delay, control stability, safety protection limits, and control loop parameters. Control characteristic parameters are determined based on the actual response data of the target kitchen appliance when executing preset control commands. For example, temperature control accuracy is determined based on the deviation between the set temperature and the actual cavity temperature; humidity control accuracy is determined based on the deviation between the set humidity and the actual cavity humidity; and the mode switching response time is determined based on the time required for the target kitchen appliance to complete the mode switching after the mode switching command is issued.

[0135] In one implementation, factory data, standard test data, and user calibration data can be cleaned, outlier removed, units standardized, time aligned, and fused. The thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters of the target kitchen appliance are then determined based on the fused equipment data. Data fusion can employ weighted averaging, piecewise fitting, calibration table updating, rule-based fusion, or model prediction methods. Factory data serves as the basic reference, standard test data as the performance calibration basis, and user calibration data as the basis for actual usage correction. Through multi-source data fusion, the determined parameters more closely approximate the actual cooking performance capabilities of the target kitchen appliance.

[0136] Step S403: Generate a device profile of the target kitchen appliance based on at least one of thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters.

[0137] Here, the equipment profile is used to record the cooking performance capabilities of a target kitchen appliance in a structured manner. The equipment profile includes one or more of the following: equipment identifier, equipment type, available operating modes, thermal performance parameters, spatial characteristic parameters, functional capability parameters, control characteristic parameters, reachability effect parameters, and operating constraints. The equipment profile can be represented in the form of a parameter table, capability description file, equipment capability matrix, mode mapping table, structured data object, or database record.

[0138] In one implementation, thermal capability description information of the target kitchen appliance is generated based on thermal performance parameters. This thermal capability description information represents the range of heat flux density, heating rate range, and heat recovery capability that the target kitchen appliance can achieve under different heating modes and set temperatures. Spatial capability description information of the target kitchen appliance is generated based on spatial characteristic parameters. This spatial capability description information can represent the temperature uniformity, temperature gradient, and heat distribution differences of the target kitchen appliance under different layers, placement areas, and food orientation conditions. Functional capability description information of the target kitchen appliance is generated based on functional capability parameters. This functional capability description information represents the available operating modes supported by the target kitchen appliance and the capability boundaries corresponding to each available operating mode. Control capability description information of the target kitchen appliance is generated based on control characteristic parameters. This control capability description information represents the accuracy and responsiveness of the target kitchen appliance when performing temperature control, humidity control, fan control, power control, and mode switching.

[0139] In another embodiment, the device profile can include multiple levels. The first level can record the available operating modes supported by the target kitchen appliance, such as top heating, bottom heating, top and bottom heating, hot air, steam, microwave, hot air and steam combination, and heat preservation. The second level can record the achievable effect parameters corresponding to each available operating mode under different setting parameters, such as heat flux density range, temperature gradient range, humidity level range, duration range, core heating rate range, and surface charring capability. The third level can record correction information corresponding to different spatial constraints, such as the heat flux difference when food is placed on the top, middle, or bottom layer, and the heating difference when food is near or far from the heat source. The fourth level can record the operating constraints of the target kitchen appliance, such as the maximum safe temperature, the longest continuous operating time, combinations of operating modes that cannot be activated simultaneously, operations requiring user assistance, and safety prompts.

[0140] After generating the device profile, it is used in the subsequent target recipe instruction sequence generation process. Specifically, the available operating modes supported by the target kitchen appliance are determined based on the device profile; the achievable effect parameters corresponding to candidate operating mode combinations are determined based on the device profile; it is determined whether the target operating mode combination meets the target effect parameters corresponding to the cooking effect unit based on the device profile; and it can also be determined whether temperature compensation, time compensation, humidity compensation, mode combination compensation, or user-assisted operation prompts are needed based on the device profile. Through the device profile, the hardware capabilities, spatial differences, functional boundaries, and control precision of the target kitchen appliance are transformed into a capability description that can be invoked in the recipe conversion process, thereby enabling the generated target recipe instruction sequence to adapt to the actual cooking execution capabilities of the target kitchen appliance.

[0141] In one implementation, the device profile is updated based on newly acquired user calibration data or cooking feedback. For example, when the actual heating curve obtained after the target kitchen appliance executes the target recipe instruction sequence multiple times deviates from the heating capacity recorded in the device profile, the thermal performance parameters are corrected based on the actual heating curve; when the food image shows significant color differences at different locations within the same layer, the spatial characteristic parameters are corrected based on the food image; when the user reports insufficient humidity in a certain mode, the functional capability parameters or control characteristic parameters are corrected based on the user feedback. By continuously updating the device profile, the accuracy and stability of subsequent kitchen appliance recipe conversions are improved.

[0142] By acquiring the equipment data corresponding to the target kitchen appliance and extracting thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters based on the equipment data, a device profile of the target kitchen appliance is further generated. The differences between the target kitchen appliances in terms of thermal response, spatial temperature distribution, functional support, and control precision are quantified, enabling the subsequent generation of target recipe instruction sequences based on cooking effect sequences to fully consider the actual cooking execution capabilities of the target kitchen appliance, thereby improving the accuracy of cross-device recipe conversion and the consistency of cooking results.

[0143] In an optional implementation, refer to Figure 5 Step S103 includes the following steps S501-S507.

[0144] Step S501: Determine the cooking effect unit to be converted from the cooking effect sequence.

[0145] Here, the cooking effect sequence comprises multiple cooking effect units arranged in the execution order of the cooking stages in the original recipe. Each cooking effect unit represents the expected cooking effect corresponding to a cooking stage. Each cooking effect unit includes the cooking effect type, target effect parameters, spatial constraints, duration range, stage sequence information, and stage switching conditions. Cooking effect types may include surface charring, gentle heating, steam heating, convection heating, radiation heating, stillness, rapid heating, low-temperature slow baking, moisturizing and ripening, and crisping treatment. Target effect parameters include the heat flux density range, temperature gradient range, humidity level range, duration range, core heating rate, surface moisture content, surface charring degree, and cavity temperature change trend. Spatial constraints include food placement layer, food orientation requirements, distance range between food and heat source, positional relationship between food and air duct, positional relationship between food and steam outlet, vessel type requirements, and user-assisted operation requirements.

[0146] Following the order of the cooking effect units in the cooking effect sequence, the cooking effect unit that needs to be converted is determined sequentially. The cooking effect unit that needs to be converted can be used as the cooking effect unit to be converted. The cooking effect unit to be converted can correspond to the preheating stage, main cooking stage, moisturizing stage, crisping stage, heat-keeping stage, or resting stage in the original recipe. The cooking effect unit to be converted is used to generate the target recipe instructions corresponding to the current stage for the target kitchen appliance. By determining the cooking effect units to be converted one by one, the target recipe instruction sequence can be generated stage by stage according to the cooking logic of the original recipe, avoiding the loss of the sequential relationship between different cooking stages.

[0147] In one embodiment, the cooking effect sequence includes a steam heating cooking effect unit, a mild heating cooking effect unit, and a surface charring cooking effect unit. First, the steam heating cooking effect unit is identified as the cooking effect unit to be converted, then the mild heating cooking effect unit is identified as the cooking effect unit to be converted, and finally the surface charring cooking effect unit is identified as the cooking effect unit to be converted. Through the above processing, corresponding target recipe instructions can be generated for steam heating, mild heating, and surface charring, respectively.

[0148] Step S502: Based on the device profile, determine the available operating modes supported by the target kitchen appliance.

[0149] Here, the device profile is used to characterize the cooking performance capabilities of the target kitchen appliance. The device profile includes the target kitchen appliance's thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters. Thermal performance parameters include thermal inertia coefficient, thermal response time, heating rate, temperature overshoot amplitude, thermal recovery time, and maximum heat flux density. Spatial characteristic parameters include horizontal temperature uniformity index, vertical temperature gradient, temperature difference between different layers, hot spot location within the cavity, cold spot location within the cavity, and airflow distribution characteristics. Functional capability parameters include the heating modes supported by the target kitchen appliance, steam generation rate, hot air velocity, fan speed range, humidity control capability, and combined heating capability. Control characteristic parameters include temperature control accuracy, humidity control accuracy, fan control accuracy, power adjustment accuracy, and mode switching response time.

[0150] The system reads the functional capability parameters and operational constraint information recorded in the device profile and determines the available operating modes supported by the target kitchen appliance based on these parameters and constraints. Available operating modes can include basic operating modes that the target kitchen appliance can execute independently, as well as composite operating modes that can be executed within safe and control logic limits. Available operating modes include top heating mode, bottom heating mode, top and bottom heating mode, hot air mode, steam mode, hot air and steam combination mode, microwave mode, radiant heating mode, heat preservation mode, and static mode. For target kitchen appliances without a steam generator, steam mode is not considered an available operating mode; for target kitchen appliances with hot air circulation capabilities, hot air mode is considered an available operating mode; for target kitchen appliances capable of simultaneously operating hot air and steam, the hot air and steam combination mode is considered an available operating mode.

[0151] When determining available operating modes, the kitchen appliance recipe conversion system can also filter based on the safety and control limitations of the target kitchen appliance. For example, limitations such as the target appliance's maximum safe temperature, maximum continuous operating time, combinations of heating elements that cannot be activated simultaneously, and combinations of steam and high-temperature baking that cannot be performed simultaneously are used to exclude operating modes that do not meet safety or equipment control requirements. Through this process, the determined available operating modes accurately reflect the cooking capabilities of the target kitchen appliance.

[0152] Step S503: Combine the available operation modes to obtain at least one candidate operation mode combination; wherein each candidate operation mode combination includes at least one available operation mode.

[0153] Here, based on the cooking effect type, target effect parameters, and spatial constraints corresponding to the cooking effect unit to be converted, the available operation modes supported by the target kitchen appliance are combined to obtain at least one candidate operation mode combination. The candidate operation mode combination represents the execution method that the target kitchen appliance may use to implement the cooking effect unit to be converted. Each candidate operation mode combination may include one available operation mode or multiple available operation modes. Multiple available operation modes can be combined according to chronological order, according to preset time weights, or according to control conditions within a stage.

[0154] In one embodiment, when the cooking effect unit to be converted corresponds to mild heating, the candidate operating mode combination may include a low-speed hot air mode, or a combination of upper and lower heating modes and a low-speed hot air mode. In another embodiment, when the cooking effect unit to be converted corresponds to steam heating, if the target kitchen appliance has a steam function, the candidate operating mode combination may include a steam mode or a hot air / steam combination mode; if the target kitchen appliance does not have a steam function, the candidate operating mode combination may include a high-temperature preheating mode combined with a user-assisted water tray placement mode, or a low-speed heating mode combined with a user-assisted water spray mode. In yet another embodiment, when the cooking effect unit to be converted corresponds to surface caramelization, the candidate operating mode combination may include an upper heating mode, a high-speed hot air mode, or a combination of an upper heating mode and a high-speed hot air mode.

[0155] Candidate operating mode combinations can include candidate operating parameters. These parameters include set temperature, set humidity, duration, fan speed, steam speed, heating element status, microwave power, food placement prompts, and user assistance prompts. Based on the capability range recorded in the device profile, one or more candidate operating parameter combinations are configured for each candidate operating mode combination. For example, if the target kitchen appliance has high thermal inertia, candidate operating parameters might include a higher preheating temperature or a longer preheating time; if the target kitchen appliance has a low maximum heat flux density, candidate operating parameters might include a higher set temperature or a longer duration.

[0156] Step S504: Calculate the effect similarity between the candidate operation mode combination and the cooking effect unit to be converted.

[0157] Here, the effect similarity between the candidate operation mode combination and the cooking effect unit to be converted is used to characterize the degree to which the candidate operation mode combination can reproduce the expected cooking effect corresponding to the cooking effect unit to be converted after being executed on the target kitchen appliance. The effect similarity can be calculated based on the difference between the target effect parameter and the achievable effect parameter.

[0158] The target effect parameters corresponding to the cooking effect unit to be converted can be represented as a set of target effect parameters, which includes one or more of the following: target heat flux density, target temperature gradient, target humidity level, and target duration. The achievable effect parameters corresponding to the candidate operating mode combination can be represented as a set of achievable effect parameters, which includes at least one of the following: achievable heat flux density, achievable temperature gradient, achievable humidity level, and achievable duration.

[0159] In one implementation, heat flux density similarity, temperature gradient similarity, humidity level similarity, and duration similarity are calculated separately, and the effect similarity between the candidate operating mode combination and the cooking effect unit to be converted is calculated based on each similarity component. The effect similarity can be calculated according to the following formula: Effect similarity = first weight × heat flux density similarity + second weight × temperature gradient similarity + third weight × humidity level similarity + fourth weight × duration similarity.

[0160] In this system, the first, second, third, and fourth weights are all weight coefficients greater than or equal to 0, and their sum is 1. Different cooking effect types can correspond to different weight coefficients. For example, when the cooking effect unit to be converted is the surface charring type, the first weight is greater than the third weight to increase the influence of heat flux density similarity on effect similarity; when the cooking effect unit to be converted is the steam heating type, the third weight is greater than the first weight to increase the influence of humidity level similarity on effect similarity; when the cooking effect unit to be converted is the mild heating type, the second and fourth weights are set to larger values ​​to increase the influence of temperature gradient similarity and duration similarity on effect similarity.

[0161] Specifically, heat flux density similarity can be calculated based on the deviation between the target heat flux density and the achievable heat flux density. When the target heat flux density is within the target heat flux density range, if the achievable heat flux density is within the target heat flux density range, the heat flux density similarity can be set to 1; if the achievable heat flux density is outside the target heat flux density range, the heat flux density similarity can be determined based on the deviation between the achievable heat flux density and the boundary of the target heat flux density range. For example, it can be calculated using the following formula: Heat flux density similarity = max{0, 1 - the ratio of heat flux density deviation to allowable heat flux density deviation}.

[0162] Among them, the heat flux density deviation is the minimum distance between the achievable heat flux density and the target heat flux density range; the allowable heat flux density deviation is a pre-set allowable deviation value. The temperature gradient similarity, humidity level similarity, and duration similarity can be calculated using the same or similar methods as the heat flux density similarity, respectively, based on the temperature gradient deviation, humidity level deviation, and duration deviation.

[0163] In another embodiment, when the candidate operation mode combination includes multiple available operation modes, the reachability parameter corresponding to each available operation mode can be calculated first, and then the comprehensive reachability parameter corresponding to the candidate operation mode combination can be calculated based on the time weight of each available operation mode in the candidate operation mode combination. The comprehensive reachability parameter corresponding to the candidate operation mode combination can be calculated according to the following formula: The overall reachability parameter is the sum of the products of the time weights of each available operating mode and the reachability parameter corresponding to each available operating mode.

[0164] The sum of the time weights of each available operation mode is 1, and each time weight is greater than or equal to zero. Using this method, the cooking effects produced by multiple available operation modes at different execution times can be combined into an attainable effect parameter corresponding to the candidate operation mode combination.

[0165] In another embodiment, the effect similarity corresponding to the candidate operation mode combination can be determined by minimizing the effect difference. For multiple available operation modes in the candidate operation mode combination, the time weight of each available operation mode can be determined according to the following optimization objective: Minimize: the sum of squared differences between the target effect parameter and the weighted sum of the reachable effect parameters for each available operating mode.

[0166] The constraints include that the sum of all time weights is 1, each time weight is greater than or equal to 0, and each available operating mode meets the safe operating conditions of the target kitchen appliance.

[0167] Specifically, the target heat flux density, target temperature gradient, target humidity level, and target duration can be used as target effect parameters, while the achievable heat flux density, achievable temperature gradient, achievable humidity level, and achievable duration corresponding to each available operating mode can be used as achievable effect parameters. By adjusting the time weights of each available operating mode, the difference between the target effect parameters and the comprehensive achievable effect parameters is minimized. The smaller the difference, the higher the effect similarity between the candidate operating mode combination and the cooking effect unit to be converted. Effect similarity can be determined as follows: Effect similarity = 1 / (1 + effect difference value).

[0168] The effect difference value is the weighted sum of squared differences between the target effect parameter and the comprehensive achievable effect parameter. This method allows for the quantitative evaluation of the reproducibility of the cooking effect unit to be converted by the candidate operating mode combination.

[0169] Step S505: Based on effect similarity, determine the target operation mode combination from the candidate operation mode combinations.

[0170] Here, the kitchen appliance recipe conversion system can determine the target operation mode combination from the candidate operation mode combinations based on the effect similarity corresponding to each candidate operation mode combination. The target operation mode combination is used to generate the target recipe instruction corresponding to the cooking effect unit to be converted. The target operation mode combination can be the candidate operation mode combination with the highest effect similarity, or it can be a candidate operation mode combination whose effect similarity meets preset similarity conditions and simultaneously meets safety conditions, energy consumption conditions, time conditions, or user preference conditions.

[0171] In one embodiment, the kitchen appliance recipe conversion system can determine the candidate operation mode combination with the highest effect similarity as the target operation mode combination. In another embodiment, the kitchen appliance recipe conversion system can first filter candidate operation mode combinations from those with an effect similarity greater than a preset similarity threshold, and then determine the target operation mode combination from the filtered candidate operation mode combinations based on energy consumption, execution time, user preferences, equipment safety limitations, or food type. For example, when both candidate operation mode combinations can meet the target effect parameters corresponding to the cooking effect unit to be converted, the kitchen appliance recipe conversion system can preferentially select the candidate operation mode combination with lower energy consumption or less user-assisted operation.

[0172] The target operating mode combination can include one or more available operating modes. For example, when the cooking effect unit to be converted is surface caramelization, the target operating mode combination can be a combination of top heating mode and high-speed hot air mode. When the cooking effect unit to be converted is steam heating and the target kitchen appliance lacks a steam function, the target operating mode combination can be a combination of high-temperature preheating mode, water tray placement indicator, and low-speed heating mode. By determining the target operating mode combination, the cooking effect unit to be converted can be mapped to the operating methods that the target kitchen appliance can perform.

[0173] Step S506: Based on the target operation mode combination, generate the target recipe instruction corresponding to the cooking effect unit to be converted.

[0174] Here, the target recipe instruction is used to control the target kitchen appliance to perform the cooking operation corresponding to the cooking effect unit to be converted. The target recipe instruction may include at least one of the following: target operation mode combination, set temperature, set humidity, duration, fan level, steam level, microwave power, heating element status, stage switching conditions, food placement prompts, and user-aided operation prompts. The target recipe instruction can be a control instruction that the target kitchen appliance can directly recognize, or it can be a recipe script, control parameter set, or recipe stage data that the control system of the target kitchen appliance can parse.

[0175] In one embodiment, when the achievable effect parameters corresponding to the target operation mode combination can satisfy the target effect parameters corresponding to the cooking effect unit to be converted, the target recipe instruction can be directly generated based on the target operation mode combination. For example, if the target operation mode combination is a medium-speed hot air mode, the target recipe instruction may include the medium-speed hot air mode, set temperature, duration, and food placement layer. As another example, if the target operation mode combination is a steam heating mode, the target recipe instruction may include the steam heating mode, set humidity, set temperature, and duration.

[0176] In another embodiment, when the achievable effect parameters corresponding to the target operation mode combination cannot fully satisfy the target effect parameters corresponding to the cooking effect unit to be converted, the operation parameters corresponding to the target operation mode combination can be compensated to generate the target recipe instruction. For example, when the heat flux density of the target kitchen appliance is insufficient, the set temperature can be increased, the duration extended, or the hot air velocity increased; when the humidity level of the target kitchen appliance is insufficient, the humidification parameters can be adjusted, the humidification time extended, the fan speed reduced, or a user-assisted water spray prompt can be generated; when the target kitchen appliance lacks a certain function, the corresponding cooking effect can be simulated through multiple available operation mode combinations, such as simulating steam heating effect through high-temperature preheating and a water tray. The compensated set temperature, duration, user-assisted operation prompt, and updated operation mode combination can jointly form the target recipe instruction.

[0177] Step S507: Generate a target recipe instruction sequence based on the target recipe instruction corresponding to each cooking effect unit.

[0178] Here, the target recipe instructions are combined according to the execution order of each cooking effect unit in the cooking effect sequence to generate a target recipe instruction sequence. The target recipe instruction sequence is used to control the target kitchen appliance to complete the cooking process corresponding to the target recipe according to the converted cooking logic.

[0179] A target recipe instruction sequence can include multiple sequentially executed target recipe instructions, or multiple target recipe instructions with parallel relationships, conditional jump relationships, or user confirmation relationships. The target recipe instruction sequence can record the execution order, execution conditions, duration, target operation mode combination, operation parameters, spatial prompts, and user-aided operation prompts for each target recipe instruction. The target recipe instruction sequence can be sent to the target kitchen appliance for execution, stored on a cloud server, mobile terminal, or recipe platform, and can also be displayed to the user for confirmation or editing.

[0180] In one embodiment, the original recipe includes a preheating stage, a cooking stage, and a crisping stage. The cooking effect units corresponding to the preheating stage are converted into first target recipe instructions, the cooking effect units corresponding to the cooking stage are converted into second target recipe instructions, and the cooking effect units corresponding to the crisping stage are converted into third target recipe instructions. A target recipe instruction sequence is then generated in the order of the first, second, and third target recipe instructions. For example, if the source kitchen appliance is an oven with a steam function, and the target kitchen appliance is a regular oven without a steam function, the target recipe instruction sequence may include instructions for high-temperature preheating and placing a water tray, instructions for hot air heating and prompting for water spraying midway, and instructions for increasing the set temperature and extending the crisping time. Through the above target recipe instruction sequence, the target kitchen appliance can reproduce the expected cooking effect corresponding to the original recipe as closely as possible, even when its functional capabilities differ from those of the source kitchen appliance.

[0181] Based on device profiling, the available operating modes supported by the target kitchen appliance are determined. Then, through candidate operating mode combinations, effect similarity calculations, and target operating mode combination selection, each cooking effect unit in the cooking effect sequence is converted into target recipe instructions that the target kitchen appliance can execute, ultimately generating a target recipe instruction sequence. This method ensures that the target recipe instruction sequence simultaneously satisfies the expected cooking effect of the original recipe and the actual cooking execution capability of the target kitchen appliance, thereby improving the accuracy of cross-device recipe conversion and the consistency of cooking results.

[0182] In an optional implementation, step S504 includes the following steps S601-S604.

[0183] Step S601: Obtain the target effect parameters corresponding to the cooking effect unit to be converted.

[0184] Here, the cooking effect unit to be converted is the cooking effect unit that needs to be converted into the target recipe instruction. The cooking effect unit to be converted is read from the cooking effect sequence, and target effect parameters are extracted from it. The target effect parameters are used to quantify the expected cooking effect corresponding to the cooking effect unit to be converted. These parameters may include at least one of the following: heat flux density range, temperature gradient range, humidity level range, duration range, core heating rate range, food surface heating rate range, surface moisture content range, surface charring degree range, cavity temperature change trend, and food internal temperature change trend.

[0185] Target effect parameters can be derived from the original recipe conversion process. When converting the original recipe into a cooking effect sequence, the desired cooking effect for each cooking stage can be determined based on the equipment operating parameters and spatial constraints of the source kitchen appliances, and this cooking effect can be converted into target effect parameters. For example, when a cooking stage in the original recipe is used to achieve a crispy skin on chicken, the target effect parameters may include a high heat flux density range, a high food surface heating rate range, a preset surface caramelization degree range, and a short duration range; when a cooking stage in the original recipe is used to achieve uniform internal cooking, the target effect parameters may include a low core heating rate range, a small temperature gradient range, a preset duration range, and a preset humidity level range; when a cooking stage in the original recipe is used to achieve moisturizing steaming / baking, the target effect parameters may include a high humidity level range, a preset heat flux density range, and a preset surface moisture content range.

[0186] Target effect parameters can be represented in interval form, target value form, curve form, rank form, or multidimensional vector form. Interval form can be used to represent parameters that allow for a certain range of fluctuation, such as the range of heat flux density and humidity level. Target value form can be used to represent parameters that need to be as close as possible to their target, such as the core heating rate. Curve form can be used to represent parameters that change over time, such as the temperature change trend of a cavity or the internal temperature change trend of food. Rank form can be used to represent effects that are difficult to quantify directly, such as the degree of surface charring, which can be divided into mild, moderate, and severe charring. Multidimensional vector form can combine parameters such as heat flux density, temperature gradient, humidity level, duration, and spatial constraint matching degree into a unified effect expression.

[0187] Step S602: Based on the device profile, determine the reachability parameters corresponding to the candidate operation mode combinations.

[0188] Here, candidate operation mode combinations refer to the execution methods that the target kitchen appliance may use to achieve the cooking effect unit to be converted. Each candidate operation mode combination may include one available operation mode, or multiple available operation modes. Based on the device profile of the target kitchen appliance, the achievable effect parameters that can be reached when the candidate operation mode combinations are executed on the target kitchen appliance are determined. The achievable effect parameters are used to represent the actual cooking effect that the target kitchen appliance can produce after operating according to the candidate operation mode combinations.

[0189] The equipment profile can include thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters. Based on the thermal performance parameters, the achievable heat flux density range, achievable heating rate range, achievable heat recovery capacity, and achievable temperature variation trend corresponding to the candidate operating mode combinations are determined. Based on the spatial characteristic parameters, the achievable temperature gradient range, heating differences between different floors, heating differences between different placement areas, and spatial temperature uniformity corresponding to the candidate operating mode combinations are determined. Based on the functional capability parameters, the achievable humidity level range, achievable hot air velocity range, achievable steam output capacity, and achievable combined heating capacity corresponding to the candidate operating mode combinations are determined. Based on the control characteristic parameters, the temperature control deviation, humidity control deviation, mode switching delay, and operational stability corresponding to the candidate operating mode combinations are determined.

[0190] In one embodiment, based on the set temperature, duration, fan speed, and thermal response time of the target kitchen appliance in the candidate operating mode combination, the cavity temperature change trend and food core heating rate corresponding to the candidate operating mode combination are predicted. Based on the steam speed, steam generation rate of the target kitchen appliance, and humidity control accuracy in the candidate operating mode combination, the humidity level range corresponding to the candidate operating mode combination is predicted. Based on the heating mode, food placement layer, distance between food and heat source, and spatial characteristic parameters of the target kitchen appliance in the candidate operating mode combination, the heat flux density range and temperature gradient range corresponding to the candidate operating mode combination are predicted.

[0191] In another embodiment, the achievable effect parameters corresponding to the candidate operating mode combinations are determined by using a preset mapping table, calibration data table, heat conduction model, convective heat transfer model, radiative heat transfer model, phase change estimation model, simulation model, or data-driven model. For example, when the candidate operating mode combination is a combination of high-speed hot air mode and top heating mode, the achievable heat flux density range, achievable surface heating rate range, and achievable surface charring degree are determined based on the calibration data of the target kitchen appliance in high-speed hot air mode and top heating mode. When the candidate operating mode combination is a high-temperature preheating mode with a water tray placement prompt, the achievable humidity level range and achievable heating rate range are estimated based on the cavity sealing capability, heating capability, and water tray evaporation capability of the target kitchen appliance.

[0192] Step S603: Compare the target effect parameter with the achievable effect parameter to obtain parameter difference information.

[0193] Here, the target effect parameters corresponding to the cooking effect unit to be converted are compared item by item with the achievable effect parameters corresponding to the candidate operation mode combination to obtain parameter difference information. Parameter difference information is used to represent the difference between the cooking effect achievable by the candidate operation mode combination and the cooking effect expected to be achieved by the cooking effect unit to be converted. Parameter difference information may include one or more of the following: heat flux density difference, temperature gradient difference, humidity level difference, duration difference, core heating rate difference, food surface heating rate difference, surface moisture content difference, surface charring degree difference, cavity temperature change trend difference, and spatial constraint matching difference.

[0194] During the comparison process, the target effect parameters and achievable effect parameters can first undergo unit unification, dimension conversion, range normalization, and time alignment. For example, the duration range in the target effect parameters can be aligned with the predicted duration in the achievable effect parameters; the humidity level range in the target effect parameters can be aligned with the predicted humidity level in the achievable effect parameters; and the temperature change trend in the target effect parameters can be aligned with the predicted temperature change trend in the achievable effect parameters at the same time granularity. These processes can avoid inaccurate comparison results caused by different data formats or different time granularities.

[0195] Parameter difference information can be represented by differences, deviation ratios, degree of overlap between intervals, degree of trend deviation, or level differences. For example, when the target heat flux density range is a preset high range, and the achievable heat flux density range corresponding to the candidate operating mode combination is lower than the target heat flux density range, the parameter difference information can be represented as insufficient heat flux density; when the target humidity level range is higher than the achievable humidity level range, the parameter difference information can be represented as insufficient humidity level; when the overlap between the target temperature gradient range and the achievable temperature gradient range is low, the parameter difference information can be represented as low temperature gradient matching degree; when the target surface coking degree is higher than the achievable surface coking degree, the parameter difference information can be represented as insufficient surface coking capacity.

[0196] In one embodiment, the importance of different parameter differences can be determined based on the cooking effect type corresponding to the cooking effect unit to be converted. For example, when the cooking effect unit to be converted corresponds to surface charring, the differences in heat flux density and surface heating rate can be considered as primary differences, while the differences in humidity level can be considered as secondary differences; when the cooking effect unit to be converted corresponds to steam heating, the differences in humidity level can be considered as primary differences, while the differences in heat flux density can be considered as secondary differences; when the cooking effect unit to be converted corresponds to mild heating, the differences in core heating rate and temperature gradient can be considered as primary differences. Through this method, parameter difference information can more accurately reflect the different requirements of different cooking effect types for different parameters.

[0197] Step S604: Based on parameter difference information, calculate the effect similarity between candidate operation mode combinations and cooking effect units to be converted.

[0198] Here, effect similarity is used to represent the degree of matching between candidate operation mode combinations and the cooking effect unit to be converted. A higher effect similarity indicates that the candidate operation mode combination is more capable of reproducing the expected cooking effect corresponding to the cooking effect unit to be converted on the target kitchen appliance. Effect similarity is calculated based on parameter difference information and used as the basis for subsequently selecting the target operation mode combination from the candidate operation mode combinations.

[0199] In one embodiment, multiple similarity components are calculated based on differences in heat flux density, temperature gradient, humidity level, duration, and spatial constraint matching, respectively. Then, a comprehensive effect similarity is calculated based on these multiple similarity components. The multiple similarity components may include heat flux density similarity, temperature gradient similarity, humidity level similarity, duration similarity, spatial constraint similarity, and food state similarity. The comprehensive effect similarity can be determined using weighted summation, weighted averaging, minimum constraint, multi-objective scoring, or rule-based scoring methods.

[0200] Different cooking effect types can be assigned different weights. For example, surface charring can increase the weight of heat flux density similarity and spatial constraint similarity; steam heating can increase the weight of humidity level similarity; mild heating can increase the weight of temperature gradient similarity and core heating rate similarity; and convection heating can increase the weight of hot air velocity similarity and temperature uniformity similarity. By adjusting the weights according to the cooking effect type, effect similarity can more accurately reflect the degree to which candidate operation mode combinations are adapted to different cooking objectives.

[0201] In another implementation, an optimization objective can be constructed based on parameter difference information, and the optimization direction is to minimize the difference between the target effect parameter and the achievable effect parameter, calculating the effect similarity corresponding to the candidate operation mode combination. For example, differences in heat flux density, temperature gradient, humidity level, and duration can be converted into a unified score; the smaller the difference, the higher the effect similarity. Furthermore, the effect similarity can be reduced for candidate operation mode combinations that do not meet safety conditions, control conditions, or spatial constraints, preventing the target kitchen appliance from generating unexecutable or high-risk target recipe instructions.

[0202] In another implementation, the effect similarity calculation process can be revised based on historical conversion results and cooking feedback information. For example, when historical execution results show that the actual humidity level generated by a certain candidate operation mode combination on the target kitchen appliance is consistently lower than the predicted result, the humidity level similarity corresponding to that candidate operation mode combination can be reduced; when user feedback indicates that the target recipe instructions generated by a certain candidate operation mode combination achieve high satisfaction, the overall effect similarity under the same or similar conditions can be increased. Through the above methods, the effect similarity calculation can be continuously optimized based on the actual usage data of the target kitchen appliance.

[0203] By first obtaining the target effect parameters corresponding to the cooking effect unit to be converted, then determining the achievable effect parameters corresponding to the candidate operation mode combination based on the equipment profile, and then comparing the target effect parameters with the achievable effect parameters to obtain parameter difference information, and calculating the effect similarity based on the parameter difference information, the ability of the candidate operation mode combination to reproduce the expected cooking effect corresponding to the cooking effect unit to be converted can be quantitatively evaluated.

[0204] In an optional implementation, step S506 includes the following steps S701-S703.

[0205] Step S701: Determine whether the reachable effect parameters corresponding to the target operation mode combination satisfy the target effect parameters corresponding to the cooking effect unit to be converted.

[0206] Here, the target operating mode combination is the combination of operating modes determined from the candidate operating mode combinations to achieve the cooking effect unit to be converted. The target operating mode combination may include one or more available operating modes. The reachability effect parameter corresponding to the target operating mode combination represents the actual cooking effect that the target kitchen appliance can achieve after operating according to the target operating mode combination. The target effect parameter corresponding to the cooking effect unit to be converted represents the expected cooking effect that the original recipe hopes to achieve in the corresponding cooking stage.

[0207] The achievable effect parameters corresponding to the target operating mode combination are compared with the target effect parameters corresponding to the cooking effect unit to be converted, and the comparison results are used to determine whether the achievable effect parameters meet the target effect parameters. The target effect parameters may include at least one of the following: heat flux density range, temperature gradient range, humidity level range, duration range, core heating rate range, food surface heating rate range, surface moisture content range, and surface charring degree range. The achievable effect parameters may include at least one of the following: achievable heat flux density range, achievable temperature gradient range, achievable humidity level range, achievable duration range, achievable core heating rate range, achievable surface heating rate range, achievable surface moisture content range, and achievable surface charring degree range.

[0208] In one embodiment, when the achievable heat flux density range, achievable temperature gradient range, achievable humidity level range, and achievable duration range corresponding to the target operating mode combination all fall within the target range corresponding to the cooking effect unit to be converted, or the deviation between these ranges and the target range corresponding to the cooking effect unit to be converted is less than a preset allowable deviation, it can be determined that the achievable effect parameters corresponding to the target operating mode combination meet the target effect parameters. In another embodiment, the importance of different effect parameters can be determined according to the cooking effect type corresponding to the cooking effect unit to be converted, and key effect parameters can be prioritized. For example, when the cooking effect unit to be converted corresponds to surface charring, it can be prioritized to determine whether the achievable heat flux density range and the achievable surface heating rate range meet the target effect parameters; when the cooking effect unit to be converted corresponds to steam heating, it can be prioritized to determine whether the achievable humidity level range meets the target effect parameters; when the cooking effect unit to be converted corresponds to mild heating, it can be prioritized to determine whether the achievable core heating rate range and the achievable temperature gradient range meet the target effect parameters.

[0209] In another embodiment, it can be determined whether the achievable effect parameters meet the target effect parameters based on effect similarity and preset similarity conditions. When the effect similarity between the target operation mode combination and the cooking effect unit to be converted reaches a preset similarity threshold, and the target operation mode combination meets the safety operation conditions, control conditions, and spatial constraint conditions of the target kitchen appliance, it can be determined that the achievable effect parameters corresponding to the target operation mode combination meet the target effect parameters. When the effect similarity does not reach the preset similarity threshold, or when at least one of the achievable heat flux density, achievable humidity level, achievable temperature gradient, and achievable duration differs significantly from the target effect parameters, it can be determined that the achievable effect parameters corresponding to the target operation mode combination do not meet the target effect parameters.

[0210] Step S702: If the reachability effect parameter corresponding to the target operation mode combination satisfies the target effect parameter, then generate the target recipe instruction based on the target operation mode combination.

[0211] Here, when the reachable effect parameter corresponding to the target operation mode combination meets the target effect parameter, it means that after the target kitchen appliance operates according to the target operation mode combination, it can achieve or approach the expected cooking effect corresponding to the cooking effect unit to be converted. At this time, the target recipe instruction corresponding to the cooking effect unit to be converted is directly generated according to the target operation mode combination.

[0212] The target recipe instructions may include at least one of the following: target operating mode combination, set temperature, set humidity, duration, fan speed, steam speed, microwave power, heating element status, stage switching conditions, food placement prompts, and user-aided operation prompts. The target recipe instructions may take the form of control commands that the target kitchen appliance can recognize, or they may take the form of recipe scripts, recipe stage data, or sets of control parameters that the target kitchen appliance can parse.

[0213] In one implementation, when the cooking effect unit to be converted corresponds to mild heating, and the medium-speed hot air mode of the target kitchen appliance can meet the target effect parameters, a target recipe instruction including the medium-speed hot air mode, set temperature, duration, and food placement layer is generated. In another implementation, when the cooking effect unit to be converted corresponds to steam heating, and the target kitchen appliance supports a steam mode, and the achievable humidity level corresponding to the steam mode meets the target effect parameters, a target recipe instruction including the steam mode, set humidity, set temperature, and duration is generated. In yet another implementation, when the cooking effect unit to be converted corresponds to surface charring, and the combination of the top heating mode and the high-speed hot air mode of the target kitchen appliance can meet the target heat flux density range and the target surface charring degree, a target recipe instruction including the top heating mode, the high-speed hot air mode, set temperature, duration, and food surface orientation requirements is generated.

[0214] By directly generating target recipe instructions when the reachable effect parameters meet the target effect parameters, unnecessary compensation for target operation mode combinations that have already met the expected cooking effect can be avoided, reducing the deviation in cooking results caused by over-adjustment and improving the efficiency of target recipe instruction generation.

[0215] Step S703: If the reachability effect parameter corresponding to the target operation mode combination does not meet the target effect parameter, then the operation parameter corresponding to the target operation mode combination is compensated to obtain the compensated operation parameter, and the target recipe instruction is generated based on the target operation mode combination and the compensated operation parameter.

[0216] Here, when the achievable effect parameters corresponding to the target operation mode combination do not meet the target effect parameters, it indicates that when the target kitchen appliance is run directly according to the target operation mode combination, it cannot fully reproduce the expected cooking effect corresponding to the cooking effect unit to be converted. Based on the difference between the achievable effect parameters and the target effect parameters, the operation parameters corresponding to the target operation mode combination are compensated to obtain the compensated operation parameters, and the target recipe instruction is generated based on the target operation mode combination and the compensated operation parameters.

[0217] Operating parameters may include one or more of the following: set temperature, set humidity, duration, fan speed, steam speed, microwave power, heating element status, mode execution sequence, mode execution duration, and user-aided operation prompts. Compensation processing may include at least one of the following: temperature compensation, time compensation, humidity compensation, fan speed compensation, mode combination compensation, spatial location compensation, and user-aided action compensation. Compensation processing can be implemented using preset compensation rules, nonlinear compensation algorithms, calibration tables, empirical parameters, optimization algorithms, or historical feedback correction rules.

[0218] In one implementation, when the achievable heat flux density corresponding to the target operating mode combination is lower than the heat flux density range required by the target effect parameters, the set temperature corresponding to the target operating mode combination is increased, or the duration corresponding to the target operating mode combination is extended, or the hot air velocity is increased to obtain compensated operating parameters. For cooking effect units to be converted to the surface charring type, by increasing the set temperature and extending the duration of the crisping stage, the target kitchen appliance can still approach the target surface charring degree even when the maximum heat flux density is insufficient.

[0219] In another implementation, when the achievable humidity level corresponding to the target operating mode combination is lower than the humidity level range required by the target effect parameters, the humidification parameters are increased, the humidification time is extended, the fan speed is reduced, a water tray placement reminder is added, or a mid-process water spray reminder is added to obtain the compensated operating parameters. For kitchen appliances that do not have a steam function, the cooking effect corresponding to steam heating or moisturizing cooking in the original recipe can be simulated by high-temperature preheating, placing a water tray, reducing the fan speed, and reminding the user to spray water.

[0220] In another implementation, when the target kitchen appliance lacks the function corresponding to the cooking effect unit to be converted, the cooking effect corresponding to the missing function is simulated by combining multiple available operating modes. For example, if the target kitchen appliance does not support a steam mode, a high-temperature preheating mode, a water tray auxiliary operation, and a low-speed heating mode can be combined to increase the humidity of the cavity and the moisture content on the food surface. If a single operating mode of the target kitchen appliance cannot simultaneously meet the target heat flux density and the target humidity level, multiple available operating modes can be combined according to time sequence or time weight to reduce the difference between the target effect parameter and the achievable effect parameter.

[0221] In another implementation, when the achievable temperature gradient differs significantly from the target temperature gradient, the food placement layer, food orientation, heating intensity, duration, or resting phase can be adjusted to obtain compensated operating parameters. When the achievable core heating rate is higher than the target core heating rate, the set temperature can be lowered or the duration of the gentle heating phase can be extended. When the achievable surface heating rate is lower than the target surface heating rate, the set temperature can be increased, the upper heating ratio can be increased, or the hot air velocity can be increased.

[0222] When generating the target recipe instruction, the target operation mode combination and compensated operation parameters are written into the target recipe instruction. The target recipe instruction may include automatic control parameters and user-aided operation prompts. Automatic control parameters may include compensated set temperature, compensated duration, compensated set humidity, compensated fan speed, and compensated mode execution sequence. User-aided operation prompts may include at least one of the following: placing a water tray, adjusting food layers, changing food orientation, flipping, spraying water, covering with aluminum foil, and removing and letting it rest.

[0223] For example, for a roast chicken recipe where the source kitchen appliance includes a steam function, if the target kitchen appliance is a regular oven without a steam function, directly running the target operating mode combination cannot meet the target humidity level corresponding to the steam heating stage. The target recipe instruction is set to high-temperature preheating, and a user-aided operation prompt is generated to place a hot water tray on the lower rack of the oven, while extending the preheating duration. For the crisping stage, if the maximum heat flux density of the target kitchen appliance is lower than the target heat flux density range, the set temperature is increased and the duration is extended, allowing the regular oven to achieve the surface caramelization effect corresponding to the original recipe as closely as possible.

[0224] By first determining whether the reachable effect parameters corresponding to the target operation mode combination meet the target effect parameters corresponding to the cooking effect unit to be converted, and then directly generating the target recipe instruction when the target effect parameters are met, and generating the target recipe instruction through compensation processing when the target effect parameters are not met, the conversion result can be kept simple and accurate when the target kitchen appliance has sufficient capabilities, and when the target kitchen appliance has insufficient capabilities or missing functions, the expected cooking effect corresponding to the original recipe can be reproduced as much as possible through parameter compensation and mode combination, thereby improving the adaptability of target recipe instruction generation and the accuracy of cross-device conversion.

[0225] In an optional implementation, the compensation process may include one or more of heat flux density compensation, humidity level compensation, and functional deficiency compensation. Step S703 involves compensating the operating parameters corresponding to the target operating mode combination to obtain the compensated operating parameters, as described in steps S801-S804 below.

[0226] Step S801: Determine the type of difference between the achievable effect parameter and the target effect parameter corresponding to the target operation mode combination.

[0227] Here, the achievable heat flux density, achievable humidity level, achievable temperature gradient, and achievable duration corresponding to the target operating mode combination are compared with the target heat flux density, target humidity level, target temperature gradient, and target duration corresponding to the cooking effect unit to be converted. If the achievable heat flux density is less than the target heat flux density, or the achievable heat flux density is below the lower limit of the target heat flux density range, the difference type is determined to be insufficient heat flux density. If the achievable humidity level is less than the target humidity level, or the achievable humidity level is below the lower limit of the target humidity level range, the difference type is determined to be insufficient humidity level. If the target kitchen appliance does not support the function corresponding to the cooking effect unit to be converted, or the target kitchen appliance does not have an available operating mode that can directly produce the cooking effect type to be converted, the difference type is determined to be missing function.

[0228] Step S802: When the difference type is insufficient heat flux density, adjust at least one of the set temperature and duration corresponding to the target operation mode combination to obtain the compensated operation parameters.

[0229] Here, when the heat flux density is insufficient, a time-temperature equivalent compensation method can be used to determine the compensated operating parameters. The time-temperature equivalent compensation method may include the following steps: First, determine the target heat flux density corresponding to the cooking effect unit to be converted, and determine the achievable heat flux density corresponding to the target operating mode combination.

[0230] Second, determine whether the target kitchen appliance allows for an increase in the set temperature corresponding to the target operating mode combination. If an increase in the set temperature is allowed, determine the temperature compensation amount based on the difference between the target heat flux density and the achievable heat flux density, and increase the set temperature based on the temperature compensation amount. The compensated set temperature shall not exceed the maximum safe temperature of the target kitchen appliance, nor shall it exceed the maximum allowable cooking temperature for the corresponding food ingredients.

[0231] Third, if the target heat flux density cannot be met even after increasing the set temperature, or if the target kitchen appliance does not allow for further increases in the set temperature, the duration of compensation should be determined based on the ratio between the target heat flux density and the achievable heat flux density. The duration of compensation can be calculated using the following formula:

[0232] The compensation index characterizes the degree of nonlinear compensation for insufficient heat flux density in the duration of the cooking effect. The compensation index can be between 1.5 and 2.5. The original duration can be the target duration corresponding to the cooking effect unit to be converted, or the duration corresponding to the target operating mode combination before compensation. When the target heat flux density is greater than the achievable heat flux density, the compensated duration is greater than the original duration, thus compensating for insufficient heat flux density by extending the thermal action time.

[0233] Fourth, the compensated operating parameters are generated based on the compensated set temperature and the compensated duration. If the compensated duration exceeds the preset maximum time, or the compensated set temperature exceeds the upper limit of the safe temperature, the compensation level can be reduced, and a user confirmation prompt can be generated, or other available operating modes can be recombined.

[0234] For example, the cooking effect unit to be converted corresponds to the surface charring type, with a target heat flux density of 12000 W / m. 2 The target operating mode combination can achieve a heat flux density of 8000 W / m² on the target kitchen appliance. 2 The original duration is 5 minutes, and the compensation index is 2.0, so the compensated duration can be 11.25 minutes. When actually generating the target recipe instruction, the compensated duration can be modified to an executable time, such as 8-10 minutes, based on the risk of excessive charring of ingredients, the safety limitations of the target kitchen appliances, and user experience requirements. This can be combined with increasing the set temperature or the hot air velocity for comprehensive compensation.

[0235] Step S803: When the difference type is insufficient humidity level, adjust at least one of the humidification parameters, duration and user assistance operation prompts corresponding to the target operation mode combination to obtain the compensated operation parameters.

[0236] Here, when the humidity level is insufficient, a humidity compensation method can be used to determine the compensated operating parameters. The humidity compensation method may include the following steps: First, determine the target humidity level corresponding to the cooking effect unit to be converted, and determine the achievable humidity level corresponding to the target operating mode combination.

[0237] Second, calculate the humidity difference between the target humidity level and the achievable humidity level. If the target kitchen appliance supports humidification or steam functions, increase the steam output level, extend the steam output time, or increase the target humidity setting based on the humidity difference. Humidification parameters may include at least one of the following: steam output ratio, steam output duration, steam output frequency, target humidity setting, and humidification interval.

[0238] Third, if the target kitchen appliance does not support humidification or steam functions, or if its humidification capacity cannot meet the target humidity level, then user-aided operation prompts will be generated based on the humidity difference. These prompts may include at least one of the following: placing a water tray under the target kitchen appliance, spraying water onto the food surface at specified intervals, reducing the exposure of the food surface, covering it with aluminum foil, or reducing the number of times the door is opened.

[0239] Fourth, adjust the duration and fan parameters corresponding to the target operating mode combination based on the humidity difference. If the insufficient humidity level is caused by excessively rapid evaporation of moisture from the food surface, reduce the fan speed or extend the low-speed humidification phase. If the insufficient humidity level is caused by insufficient evaporation time in the water tray, extend the preheating time or extend the duration of the humidification phase.

[0240] Fifth, based on the adjusted humidification parameters, duration, and user-aided operation prompts, the compensated operation parameters are obtained.

[0241] Specifically, the humidity compensation amount can be determined according to the following formula: Humidity compensation amount = Humidity compensation coefficient × (Target humidity level - Achievable humidity level).

[0242] The humidity compensation coefficient can be determined based on the target kitchen appliance's cavity volume, sealing capability, steam generation rate, hot air velocity, and historical calibration data. If the target kitchen appliance supports steam function, the humidity compensation amount can be converted into a steam output ratio or steam output duration; if the target kitchen appliance does not support steam function, the humidity compensation amount can be converted into a water tray placement reminder, water spray frequency, water spray timing, or extended humidification period.

[0243] Step S804: In the case of a difference type of missing function, multiple available operation modes are combined to obtain an updated target operation mode combination, and the compensated operation parameters are determined based on the updated target operation mode combination.

[0244] Here, when functionality is missing, a multi-mode combination simulation method can be used to determine the updated target operation mode combination and the compensated operation parameters. The multi-mode combination simulation method may include the following steps: First, identify the multiple available operating modes supported by the target kitchen appliance. These multiple available operating modes may include at least one of the following: top heating mode, bottom heating mode, top and bottom heating mode, hot air mode, microwave mode, keep warm mode, high-temperature preheating mode, and static mode.

[0245] Second, determine the reachability parameters corresponding to each available operating mode. The reachability parameters corresponding to each available operating mode may include at least one of the following: reachable heat flux density, reachable temperature gradient, reachable humidity level, reachable duration, reachable core heating rate, and reachable surface coking degree.

[0246] Third, with the goal of minimizing the difference between the target effect parameter and the weighted sum of the reachable effect parameters corresponding to multiple available operation modes, the time weight or execution order of each available operation mode is determined.

[0247] Fourth, based on the optimization results, the updated target operation mode combination is obtained. The updated target operation mode combination may include multiple available operation modes, the execution time, execution order, set temperature, fan speed, and user-aided operation prompts for each available operation mode.

[0248] Fifth, determine the compensated operating parameters based on the updated target operating mode combination.

[0249] For example, the cooking effect unit to be converted is a steam heating type, but the target kitchen appliance does not support steam functionality. In this case, a high-temperature preheating mode, a low-fan-rate heating mode, and a user-assisted water tray placement prompt can be combined to obtain an updated target operating mode combination. The high-temperature preheating mode is used to increase the cavity temperature and promote water tray evaporation, the low-fan-rate heating mode is used to reduce moisture loss from the food surface, and the user-assisted water tray placement prompt is used to provide a source of humidity. Based on the updated target operating mode combination, the compensated set temperature, compensated preheating time, compensated heating duration, and water tray placement prompt can be determined.

[0250] In an optional implementation, after step S103, the method further includes the following steps S901-S904.

[0251] Step S901: Control the target kitchen appliance to execute the target recipe instruction sequence.

[0252] Here, after generating a target recipe instruction sequence executable by the target kitchen appliance, the target recipe instruction sequence is sent to the target kitchen appliance so that the target kitchen appliance performs cooking operations according to the target recipe instruction sequence. The target recipe instruction sequence may include multiple target recipe instructions, each of which may correspond to a cooking stage or a sub-stage of a cooking stage. The target recipe instructions may include at least one of the following: target operation mode combination, set temperature, set humidity, duration, fan speed, steam speed, microwave power, heating element status, stage switching conditions, food placement prompts, and user-aided operation prompts.

[0253] Before executing the target recipe instruction sequence, an executability check is performed on the target recipe instruction sequence. The executability check may include determining whether the set temperature in the target recipe instruction sequence exceeds the upper limit of the target kitchen appliance's safe temperature range, whether the duration in the target recipe instruction sequence exceeds the allowable continuous operating time of the target kitchen appliance, whether the target operation mode combination belongs to the available operation modes supported by the target kitchen appliance, and whether the user assistance operation prompts in the target recipe instruction sequence are complete. After the executability check passes, the target kitchen appliance is controlled to begin executing the cooking operation according to the target recipe instruction sequence.

[0254] During the execution of the target recipe instruction sequence, the target kitchen appliance can execute multiple target recipe instructions sequentially according to the execution order in the target recipe instruction sequence. For example, the target recipe instruction sequence can first control the target kitchen appliance to execute the preheating instruction, then control the target kitchen appliance to execute the main cooking instruction, and finally control the target kitchen appliance to execute the surface caramelization instruction. The target recipe instruction sequence can also include stage switching conditions, such as entering the next stage when the cavity temperature of the target kitchen appliance reaches a preset temperature, or ending the current stage when the food probe temperature reaches a preset temperature. For target recipe instruction sequences that include user-assisted operation prompts, prompt information is output to the user at the corresponding time points, such as prompting the user to place a water tray, adjust the food layer, spray water on the food surface, flip the food, or remove it to rest.

[0255] Step S902: During the execution of the target recipe instruction sequence, cooking feedback information is obtained.

[0256] Here, cooking feedback information is used to characterize the actual cooking process and results after the target kitchen appliance executes the target recipe instruction sequence. During the execution of the target recipe instruction sequence by the target kitchen appliance, cooking feedback information is acquired in real-time or in stages. Cooking feedback information may include at least one of the following: sensor detection information, food image information, user feedback information, target kitchen appliance operation logs, and target kitchen appliance control response information.

[0257] Sensor detection information can include at least one of the following: cavity temperature information, cavity humidity information, food core temperature information, food surface temperature information, hot air velocity information, steam output information, heating power information, heating element operating status information, fan operating status information, and door opening detection information. This sensor detection information can be collected by the target kitchen appliance's built-in temperature sensor, humidity sensor, food temperature probe, infrared temperature sensor, wind speed sensor, power detection module, and door detection module. The sensor detection information can be used to determine whether the target kitchen appliance has reached the target temperature, target humidity, target heating rate, or target duration when executing the target recipe instruction sequence.

[0258] Food image information can be captured by the built-in camera of the target kitchen appliance, an external camera, or a user terminal camera. This information can include one or more of the following: food surface color, degree of charring, volume changes, surface moisture content, edge condition, and the appearance of the food as fully cooked. Based on this image information, the system can identify whether the food surface has reached the expected degree of charring, and whether it is excessively dry, over-charred, or undercooked.

[0259] User feedback can include one or more of the following: user satisfaction rating, taste rating, cookedness rating, caramelization rating, moisture rating, user manual adjustment record, and user intervention record. User feedback can be obtained through the target kitchen appliance's human-machine interface, mobile application, voice interaction, or recipe platform. User feedback can supplement sensor detection information and food image information that are difficult to accurately reflect subjective cooking experiences, such as whether the texture is too dry, whether the surface is crisp enough, or whether the inside is fully cooked.

[0260] Step S903: Determine the conversion quality of the target recipe instruction sequence based on cooking feedback information; wherein, the conversion quality is obtained based on sensor consistency, visual similarity and user satisfaction assessment.

[0261] Here, conversion quality is used to represent the degree to which the expected cooking effect corresponding to the original recipe is reproduced after the execution of the target recipe instruction sequence. Cooking feedback information may include sensor detection information, food image information, and user feedback information. Sensor detection information may include one or more of the following: cavity temperature curve, cavity humidity curve, food core temperature curve, food surface temperature curve, hot air velocity information, and heating power information. Food image information may include at least one of the following: food surface color, proportion of charred area, surface gloss, surface moisture state, and volume change. User feedback information may include the user's evaluation of the degree of cookedness, moisture level, surface charring degree, taste, and overall satisfaction.

[0262] In one implementation, the conversion quality can be calculated according to the following formula: Conversion quality = First evaluation weight × Sensor consistency + Second evaluation weight × Visual similarity + Third evaluation weight × User satisfaction.

[0263] In this evaluation, the first, second, and third evaluation weights are all weight coefficients greater than or equal to 0, and their sum is 1. Different cooking effect types can correspond to different evaluation weights. For example, when the evaluation stage is the surface caramelization stage, the second evaluation weight can be set to a larger value; when the evaluation stage is the gentle heating stage, the first evaluation weight can be set to a larger value; when the evaluation stage is the recipe completion stage requiring subjective taste evaluation, the third evaluation weight can be set to a larger value.

[0264] Sensor consistency can be calculated based on the deviation between the actual sensor curve and the target sensor curve. Sensor consistency can be calculated using the following formula: Sensor consistency = max{0, 1 - overall deviation of sensor curves}.

[0265] The overall deviation of the sensor curves can include at least one of the following: temperature curve deviation, humidity curve deviation, and food core temperature curve deviation. Temperature curve deviation is calculated by dividing the average absolute error between the actual cavity temperature curve and the target cavity temperature curve by the allowable temperature deviation; humidity curve deviation is calculated by dividing the average absolute error between the actual cavity humidity curve and the target cavity humidity curve by the allowable humidity deviation; and food core temperature curve deviation is calculated by dividing the average absolute error between the actual food core temperature curve and the target food core temperature curve by the allowable core temperature deviation. The smaller the overall deviation of the sensor curves, the higher the sensor consistency.

[0266] Visual similarity can be calculated based on the differences between food image information and reference image information. Visual similarity can be calculated using the following formula: Visual similarity = First visual weight × Color similarity + Second visual weight × Coking similarity + Third visual weight × Surface moisture similarity.

[0267] In this calculation, the first visual weight, second visual weight, and third visual weight are all weight coefficients greater than or equal to 0, and the sum of the first visual weight, second visual weight, and third visual weight is 1. Color similarity can be calculated based on the difference between the food surface color features and the reference color features; charring similarity can be calculated based on the difference between the proportion of charred areas, the degree of charring, and the distribution of charring and the reference charring features; surface moisture similarity can be calculated based on the difference between the food surface gloss, reflectivity, and texture state and the reference surface moisture features.

[0268] User satisfaction can be obtained by normalizing user feedback information. User satisfaction can be determined as follows: when user feedback is a rating, the user rating can be divided by the highest rating to obtain user satisfaction; when user feedback is a level, different levels can be mapped to corresponding satisfaction values; when user feedback is text feedback, semantic recognition can be performed on the text feedback to obtain evaluations of ripeness, moisture, surface caramelization, and taste, and user satisfaction can be determined based on these evaluations.

[0269] Step S904: If the conversion quality does not meet the preset quality conditions, adjust the target recipe instruction sequence based on cooking feedback information.

[0270] Here, preset quality conditions are used to determine whether the conversion result of the target recipe instruction sequence meets acceptable requirements. Preset quality conditions may include conversion quality reaching a preset quality threshold, sensor consistency reaching a preset consistency threshold, visual similarity reaching a preset similarity threshold, user satisfaction reaching a preset satisfaction threshold, or multiple evaluation indicators simultaneously meeting their corresponding thresholds. When the conversion quality does not meet the preset quality conditions, it indicates that the target recipe instruction sequence has failed to fully reproduce the expected cooking effect corresponding to the original recipe, and the target recipe instruction sequence is adjusted based on cooking feedback information.

[0271] Adjusting the target recipe instruction sequence can include adjusting at least one of the following: set temperature, set humidity, duration, fan speed, steam speed, heating element status, target operation mode combination, stage switching conditions, and user-aided operation prompts. For example, when sensor information indicates that the core temperature of the food is rising at a lower rate than expected, the set temperature of the corresponding cooking stage can be increased or the duration extended. When the food image information shows insufficient surface caramelization, the set temperature of the surface caramelization stage can be increased, the duration of the surface caramelization stage can be extended, or the hot air velocity can be increased. When the food image information shows that the surface is excessively dry, or the user reports that the food tastes too dry, humidification parameters can be increased, fan speed can be decreased, a water tray placement prompt can be added, or a water spray prompt can be added.

[0272] In one implementation, the target recipe instruction sequence is adjusted specifically based on the reason why the conversion quality does not meet the preset quality conditions. If sensor consistency is low, it indicates that the actual temperature, humidity, or heating process of the target kitchen appliance deviates from expectations, and the set temperature, set humidity, duration, or stage switching conditions can be adjusted first. If visual similarity is low, it indicates that the food appearance deviates from the reference appearance, and the surface caramelization stage, hot air intensity, food placement position, or user assistance prompts can be adjusted first. If user satisfaction is low, it indicates that the user's subjective experience does not meet expectations, and the target recipe instruction sequence can be adjusted based on user feedback.

[0273] In another implementation, rule parameters related to the target recipe instruction sequence can be updated based on cooking feedback information. For example, weights in the effect similarity calculation can be updated based on cooking feedback information, compensation coefficients in the compensation process can be updated based on cooking feedback information, and the device profile of the target kitchen appliance can be corrected based on cooking feedback information. Through these methods, not only can the current target recipe instruction sequence be adjusted, but the accuracy of subsequent conversions of the same or similar recipes on the target kitchen appliance can also be improved.

[0274] For example, after the target kitchen appliance executes the converted roast chicken recipe, there is a significant deviation between the core temperature curve collected by the food temperature probe and the ideal curve corresponding to the original recipe, and the food image shows insufficient surface caramelization. Based on the deviation in the core temperature curve, the duration of the main cooking stage can be extended, and based on the insufficient surface caramelization, the set temperature of the crisping stage can be increased or the duration of the crisping stage can be extended. If the user reports that the food surface is too dry, a mid-process water spray prompt can be added or the hot air speed can be reduced.

[0275] By controlling the target kitchen appliance to execute the target recipe instruction sequence and acquiring cooking feedback information during execution, the conversion quality of the target recipe instruction sequence is further determined based on sensor consistency, visual similarity, and user satisfaction. When the conversion quality does not meet the preset quality conditions, the target recipe instruction sequence can be adjusted based on the cooking feedback information. This creates a closed loop of execution, feedback, evaluation, and adjustment of the target recipe instruction sequence, thereby improving the consistency of cooking results after cross-device conversion of kitchen appliance recipes and the accuracy of subsequent conversions.

[0276] In one specific embodiment, the actual execution process of the kitchen appliance recipe conversion method is illustrated by taking the conversion of the original roasted chicken recipe corresponding to a steam oven from manufacturer A into a target recipe instruction sequence executable by a regular oven from manufacturer B. The steam oven from manufacturer A serves as the source kitchen appliance, and the regular oven from manufacturer B serves as the target kitchen appliance. The original recipe corresponding to the steam oven from manufacturer A includes three cooking stages: the first cooking stage is the preheating stage, with equipment operating parameters including a set temperature of 220℃, a set humidity corresponding to a steam output ratio of 30%, and a duration of 10 minutes; the second cooking stage is the main cooking stage, with equipment operating parameters including a set temperature of 180℃, a set humidity corresponding to a steam output ratio of 20%, and a duration of 25 minutes; the third cooking stage is the crisping stage, with equipment operating parameters including a set temperature of 200℃, no steam, and a duration of 5 minutes. The original recipe is applicable to the steam oven from manufacturer A, and the set temperature, set humidity, duration, and heating mode in the original recipe are all related to the steam output capacity, heating capacity, cavity sealing capacity, and thermal response capacity of the steam oven from manufacturer A.

[0277] The original recipe for a steam oven from manufacturer A was obtained and converted into a cooking effect sequence. Specifically, the original recipe was analyzed to obtain the first, second, and third cooking stages, and the corresponding equipment operating parameters and spatial constraints were extracted for each stage. The equipment operating parameters for the first cooking stage included 220℃, 30% steam output, and 10 minutes. The spatial constraints for the first cooking stage included placing the food in the middle rack of the oven and exposing the food surface to the steam environment within the cavity. The equipment operating parameters for the second cooking stage included 180℃, 20% steam output, and 25 minutes. The spatial constraints for the second cooking stage included keeping the food in the middle rack and maintaining a moist surface. The equipment operating parameters for the third cooking stage included 200℃, no steam, and 5 minutes. The spatial constraints for the third cooking stage included the surface of the food to be caramelized facing the upward heat source.

[0278] Based on the equipment operating parameters and spatial constraints corresponding to the first cooking stage, the cooking effect unit corresponding to the first cooking stage is determined. Specifically, the heating mode, set temperature, set humidity, and duration in the first cooking stage are obtained, and a preset cooking primitive set is acquired. The preset cooking primitive set includes multiple preset cooking effect types such as steam heating, mild heating, surface charring, convection heating, radiation heating, and static heating. Since the first cooking stage has the characteristics of a high set temperature, steam output, and rapid heating in a short time, the cooking effect type corresponding to the first cooking stage is determined to be steam heating from the preset cooking effect types. Based on the equipment operating parameters and spatial constraints corresponding to the first cooking stage, conversion calculations are performed to determine the target effect parameters corresponding to the first cooking stage, including a surface humidity level greater than a preset high humidity threshold, a heating rate greater than a preset heating rate threshold, and a duration range of approximately 10 minutes. Based on the spatial constraints corresponding to the first cooking stage, the spatial constraints are determined to include the food being located within the steam coverage area and the food surface being in a position accessible to the humid and hot airflow. Based on steam heating, target effect parameters, and spatial constraints, the first cooking effect unit corresponding to the first cooking stage is generated.

[0279] Based on the equipment operating parameters and spatial constraints corresponding to the second cooking stage, the cooking effect unit corresponding to the second cooking stage is determined. Since the second cooking stage has a medium set temperature, a certain steam output, and a relatively long duration, the cooking effect type corresponding to the second cooking stage is determined to be mild heating from the preset cooking effect types, which may also include a moisturizing and ripening effect. Based on the equipment operating parameters and spatial constraints corresponding to the second cooking stage, conversion calculations are performed to determine the target effect parameters for the second cooking stage, including a core heating rate within a preset low-speed heating range, a food surface humidity level greater than a preset moisturizing threshold, and a duration of approximately 25 minutes. Based on the spatial constraints corresponding to the second cooking stage, the spatial constraints include the food being kept in the central heated area of ​​the cavity, and the food surface remaining moist. Based on mild heating, the target effect parameters, and the spatial constraints, the second cooking effect unit corresponding to the second cooking stage is generated.

[0280] Based on the equipment operating parameters and spatial constraints corresponding to the third cooking stage, the cooking effect unit corresponding to the third cooking stage is determined. Since the third cooking stage is characterized by a high set temperature, no steam, and short surface treatment time, the cooking effect type corresponding to the third cooking stage is determined to be surface charring from the preset cooking effect types. Based on the equipment operating parameters and spatial constraints corresponding to the third cooking stage, conversion calculations are performed to determine the target effect parameters for the third cooking stage, including a food surface heat flux density greater than the preset charring heat flux density threshold, a surface charring degree reaching the preset charring level, and a duration of approximately 5 minutes. Based on the spatial constraints corresponding to the third cooking stage, the spatial constraints include the surface to be charred facing the upward heat source and the food surface being in a region of strong heat application. Based on surface charring, target effect parameters, and spatial constraints, the third cooking effect unit corresponding to the third cooking stage is generated.

[0281] Following the execution sequence of the first, second, and third cooking stages, the first, second, and third cooking effect units are combined to obtain a cooking effect sequence. This cooking effect sequence sequentially includes a steam heating cooking effect unit, a mild heating cooking effect unit, and a surface caramelization cooking effect unit. This cooking effect sequence does not directly represent the specific control parameters of Manufacturer A's steam oven, but rather represents the expected cooking effect to be achieved by the original recipe at different cooking stages.

[0282] Obtain a device profile for Manufacturer B's standard oven. Specifically, obtain the corresponding device data for Manufacturer B's standard oven. Device data includes at least one of the following: factory data, standard test data, and user calibration data. Factory data may include Manufacturer B's standard oven's device type, rated power, cavity volume, heating element position, fan speed, supported heating modes, maximum set temperature, and whether it supports steam function. Standard test data may include Manufacturer B's standard oven's temperature rise curves under no-load and standard load conditions, thermal response time, temperature overshoot, horizontal temperature uniformity index, vertical temperature gradient, hot air velocity, and maximum heat flux density. User calibration data may include cooking temperature curves, food images, user satisfaction feedback, and user manual adjustment records collected during actual user use of Manufacturer B's standard oven.

[0283] Based on the equipment data for a standard oven from Manufacturer B, determine the thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters of the standard oven from Manufacturer B. Thermal performance parameters may include thermal inertia coefficient, thermal response time, temperature overshoot amplitude, and maximum heat flux density. For example, the thermal inertia coefficient of a standard oven from Manufacturer B is 0.7, and the maximum heat flux density is 8000 W / m³. 2 Spatial characteristic parameters can include the horizontal temperature uniformity index, vertical temperature gradient, and temperature difference between different layers. For example, the temperature uniformity of a standard oven from manufacturer B is 0.6. Functional capability parameters can include that the standard oven from manufacturer B supports a hot air mode but does not support a steam function, and the hot air velocity is 2.5 m / s. Control characteristic parameters can include temperature control accuracy, humidity control accuracy, fan control accuracy, and mode switching response time. Since the standard oven from manufacturer B does not have a steam function, the device profile can record that the steam generation rate of the target kitchen appliance is zero or that it does not support a steam mode. Based on the thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters, a device profile of the standard oven from manufacturer B is generated. The device profile is used to characterize the cooking performance capability of the standard oven from manufacturer B and is used to subsequently determine the available operating modes, reachability effect parameters, and compensated operating parameters.

[0284] Based on the cooking effect sequence and device profile, a target recipe instruction sequence executable by a standard oven from manufacturer B is generated. Specifically, the cooking effect units to be converted are determined sequentially from the cooking effect sequence. First, the first cooking effect unit is identified as the cooking effect unit to be converted. Based on the device profile of the standard oven from manufacturer B, the available operating modes supported by the standard oven from manufacturer B are determined. Since the standard oven from manufacturer B supports normal heating and hot air modes, but does not support steam mode, the available operating modes include upper heating mode, lower heating mode, upper and lower heating mode, medium-speed hot air mode, high-speed hot air mode, and high-temperature preheating mode, excluding steam mode. The available operating modes are combined to obtain at least one candidate operating mode combination. For the first cooking effect unit, the candidate operating mode combination can include a combination of high-temperature preheating mode and user-assisted water tray placement, or a combination of high-temperature preheating mode, low-speed heating mode, and user-assisted water tray placement.

[0285] The target effect parameters corresponding to the first cooking effect unit are obtained. These parameters include a higher surface humidity level, a faster heating rate, and a duration range. Based on the device profile, the achievable effect parameters for each candidate operation mode combination are determined. For example, the candidate operation mode combination of high-temperature preheating mode and user-assisted water tray placement can achieve a certain humidity level and a higher cavity temperature in a standard oven from Manufacturer B, but the achievable humidity level is lower than the steam heating level of a steam oven from Manufacturer A. The target effect parameters are compared with the achievable effect parameters to obtain parameter difference information. This information includes insufficient humidity level and lack of steam function. Based on the parameter difference information, the effect similarity between the candidate operation mode combination and the first cooking effect unit is calculated, and the target operation mode combination is determined from the candidate operation mode combinations based on the effect similarity. Since the standard oven from Manufacturer B does not support steam function, the target operation mode combination is determined to be the combination of high-temperature preheating mode and user-assisted water tray placement.

[0286] The system determines whether the achievable effect parameters corresponding to the target operation mode combination meet the target effect parameters corresponding to the first cooking effect unit. Since the B manufacturer's ordinary oven does not have a steam function, the achievable humidity level corresponding to the target operation mode combination cannot fully meet the target effect parameters. Therefore, compensation processing is performed on the operation parameters corresponding to the target operation mode combination. Specifically, the difference types are determined to be insufficient humidity level and missing function. In the case of insufficient humidity level, at least one of the humidification parameters, duration, and user-aided operation prompts is adjusted. For example, a user-aided operation prompt to place a hot water tray on the lower rack of the oven is generated, and the preheating duration is adjusted from 10 minutes to 12 minutes. In the case of missing function, the high-temperature preheating mode and the user-aided water tray placement are combined to obtain an updated target operation mode combination, and the compensated operation parameters are determined based on the updated target operation mode combination. Based on the updated target operation mode combination and the compensated operation parameters, a first target recipe instruction is generated. The first target recipe instruction includes a set temperature of 230℃, a duration of 12 minutes, a target operation mode of high-temperature preheating mode, and a user-aided operation prompt to place a hot water tray on the lower rack of the oven.

[0287] Secondly, the second cooking effect unit is identified as the cooking effect unit to be converted. The second cooking effect unit corresponds to gentle heating and moisturizing ripening effects. Based on the device profile, the available operating modes supported by the B manufacturer's ordinary oven are determined, and these available operating modes are combined to obtain candidate operating mode combinations. For the second cooking effect unit, candidate operating mode combinations can include a medium-speed hot air mode, or a combination of upper and lower heating modes and a medium-speed hot air mode. The target effect parameters corresponding to the second cooking effect unit are obtained. These target effect parameters include the food core heating rate being within a preset low-speed heating range, the food surface humidity level being greater than a preset moisturizing threshold, and the duration range. Based on the device profile, the achievable effect parameters corresponding to the candidate operating mode combinations are determined. The target effect parameters are compared with the achievable effect parameters to obtain parameter difference information. Since the B manufacturer's ordinary oven does not have a steam function, the achievable humidity level corresponding to the candidate operating mode combinations is lower than the target humidity level, and the parameter difference information includes insufficient humidity level. Based on the parameter difference information, the effect similarity is calculated, and the target operating mode combination is determined to be the medium-speed hot air mode.

[0288] The system determines whether the achievable effect parameters corresponding to the medium-speed hot air mode meet the target effect parameters corresponding to the second cooking effect unit. Due to insufficient achievable humidity levels, the operating parameters corresponding to the medium-speed hot air mode are compensated. Specifically, when humidity levels are insufficient, the duration and user-aided operation prompts are adjusted to obtain compensated operating parameters. For example, the set temperature is set to 190℃, the duration is adjusted from 25 minutes to 30 minutes, and a user-aided operation prompt to spray water on the food surface after 15 minutes of cooking is generated. Based on the medium-speed hot air mode and the compensated operating parameters, a second target recipe instruction is generated. The second target recipe instruction includes a set temperature of 190℃, medium-speed hot air mode, a duration of 30 minutes, and a user-aided operation prompt to spray water on the food surface after 15 minutes of cooking.

[0289] Next, the third cooking effect unit is identified as the cooking effect unit to be converted. The third cooking effect unit corresponds to the surface caramelization effect. Based on the equipment profile, the available operating modes supported by the ordinary oven from Manufacturer B are determined, and these available operating modes are combined to obtain candidate operating mode combinations. For the third cooking effect unit, candidate operating mode combinations can include upper heating mode, high-speed hot air mode, and a combination of upper heating mode and high-speed hot air mode. The target effect parameters corresponding to the third cooking effect unit are obtained, including higher heat flux density, preset surface caramelization degree, and duration range. Based on the equipment profile, the achievable effect parameters corresponding to the candidate operating mode combinations are determined. Since the maximum heat flux density of the ordinary oven from Manufacturer B is 8000 W / m³, the achievable effect parameters are determined. 2 The heat flux density is lower than that of the third cooking effect unit. Therefore, the parameter difference information is obtained by comparing the target effect parameters with the achievable effect parameters. The parameter difference information includes insufficient heat flux density. Based on the parameter difference information, the effect similarity is calculated, and the target operation mode combination is determined to be the high-speed hot air mode.

[0290] It is determined whether the achievable effect parameters corresponding to the high-speed hot air mode meet the target effect parameters corresponding to the third cooking effect unit. Since the achievable heat flux density cannot meet the target heat flux density, the operating parameters corresponding to the high-speed hot air mode are compensated. Specifically, when the difference type is insufficient heat flux density, at least one of the set temperature and duration corresponding to the target operating mode combination is adjusted to obtain the compensated operating parameters. For example, the set temperature is adjusted to 210℃, and the duration is adjusted from 5 minutes to 8 minutes. The duration adjustment can be determined based on the ratio between the target heat flux density and the achievable heat flux density, as well as the compensation index, which can be 2.0. Based on the high-speed hot air mode and the compensated operating parameters, a third target recipe instruction is generated. The third target recipe instruction includes a set temperature of 210℃, high-speed hot air mode, a duration of 8 minutes, and a spatial indication that the surface of the food to be caramelized is facing the upward heat source.

[0291] Based on the first, second, and third target recipe instructions, a target recipe instruction sequence is generated according to the execution order of the first, second, and third cooking effect units. The target recipe instruction sequence includes: a first stage of preheating at 230℃ for 12 minutes, with a prompt to place a hot water tray on the lower rack of the oven; a second stage of running hot air at 190℃ at medium speed for 30 minutes, with a prompt to spray water on the food surface after 15 minutes of cooking; and a third stage of running hot air at 210℃ at high speed for 8 minutes, with a prompt to keep the surface of the food to be caramelized facing upwards towards the heat source. This target recipe instruction sequence can be executed by a standard oven from manufacturer B, and through a combination of target operating modes, compensated operating parameters, and user-aided operating prompts, it strives to reproduce the steam heating, gentle heating, and surface caramelization effects corresponding to the original recipe in a steam oven from manufacturer A.

[0292] After the target recipe instruction sequence is generated, the ordinary oven from manufacturer B can be controlled to execute the target recipe instruction sequence. During the execution of the target recipe instruction sequence by the ordinary oven from manufacturer B, cooking feedback information is acquired. This cooking feedback information may include the core temperature curve of the food collected by the food temperature probe, the cavity temperature curve collected by the target kitchen appliance sensor, humidity change information, food image information, and user satisfaction feedback. The conversion quality of the target recipe instruction sequence is determined based on the cooking feedback information. Specifically, the core temperature curve of the food can be compared with the ideal core temperature curve corresponding to the original recipe to obtain sensor consistency; the food image information can be compared with the reference finished product image corresponding to the original recipe to obtain visual similarity; and user satisfaction can be obtained based on user evaluations of the degree of doneness, taste, surface caramelization, and moisture. The conversion quality is determined based on sensor consistency, visual similarity, and user satisfaction assessments.

[0293] When the conversion quality meets the preset quality conditions, the target recipe instruction sequence can be considered successfully converted. For example, if the deviation between the food's core temperature curve and the ideal core temperature curve corresponding to the original recipe is less than 3%, the food image shows a surface caramelization level that meets the preset caramelization standard, and user satisfaction reaches the preset satisfaction threshold, the target recipe instruction sequence can be considered successfully converted. When the conversion quality does not meet the preset quality conditions, the target recipe instruction sequence can be adjusted based on cooking feedback information. For example, when the food's core temperature curve is lower than the ideal core temperature curve, the duration of the second stage can be extended or the set temperature of the second stage can be increased; when the food surface is not sufficiently caramelized, the duration of the third stage can be extended or the set temperature of the third stage can be increased; when the user reports that the food surface is too dry, a mid-process water spray prompt can be added or the hot air speed can be reduced. Through the above execution, feedback, evaluation, and adjustment process, the consistency of cooking results when the ordinary oven from Manufacturer B executes the same or similar target recipe instruction sequences can be improved.

[0294] Based on the above embodiments, this application provides a kitchen appliance recipe conversion system, referring to... Figure 6 The kitchen appliance recipe conversion system provided in this application includes: Recipe abstraction module 1 is used to obtain the original recipe for the source kitchen appliance and convert the original recipe into a cooking effect sequence.

[0295] Device profile acquisition module 2 is used to acquire device profiles of the target kitchen appliance; wherein, the device profile is used to characterize the cooking performance capabilities of the target kitchen appliance.

[0296] The adaptive conversion module 3 is used to generate a target recipe instruction sequence that can be executed by the target kitchen appliance based on the cooking effect sequence and the device profile.

[0297] In an optional implementation, the recipe abstraction module 1 is further configured to: The original recipe is analyzed to obtain at least one cooking stage, as well as the equipment operation parameters and spatial constraints corresponding to each cooking stage.

[0298] The cooking effect unit corresponding to the cooking stage is determined based on the equipment operating parameters and spatial constraint information.

[0299] The cooking effect units are combined according to the execution order of the cooking stages to obtain the cooking effect sequence.

[0300] In an optional implementation, the recipe abstraction module 1 is further configured to: Obtain at least one of the following from the equipment operating parameters: heating mode, set temperature, set humidity, and duration.

[0301] Obtain a preset set of cooking primitives; the preset set of cooking primitives includes multiple preset cooking effect types.

[0302] Based on at least one of heating mode, set temperature, set humidity, and duration, determine the cooking effect type corresponding to the cooking stage from preset cooking effect types.

[0303] Based on equipment operating parameters and spatial constraint information, the target effect parameters corresponding to the cooking stage are determined.

[0304] The spatial constraints corresponding to the cooking stage are determined based on spatial constraint information.

[0305] Based on the cooking effect type, target effect parameters, and spatial constraints, cooking effect units corresponding to the cooking stage are generated.

[0306] In an optional implementation, the device profile acquisition module 2 is further configured to: Obtain the equipment data corresponding to the target kitchen appliance; wherein, the equipment data includes at least one of the following: factory data, standard test data, and user calibration data.

[0307] Based on the equipment data, determine at least one of the following parameters for the target kitchen appliance: thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters.

[0308] Based on at least one of the thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters, generate a device profile of the target kitchen appliance.

[0309] In an optional implementation, the adaptive conversion module 3 is further configured to: Identify the cooking effect units to be converted from the cooking effect sequence.

[0310] Based on the device profile, determine the available operating modes supported by the target kitchen appliance.

[0311] The available operation modes are combined to obtain at least one candidate operation mode combination; wherein each candidate operation mode combination includes at least one available operation mode.

[0312] Calculate the effect similarity between candidate operation mode combinations and the cooking effect unit to be converted.

[0313] Based on effect similarity, the target operation mode combination is determined from the candidate operation mode combination.

[0314] Based on the combination of target operation modes, the target recipe instructions corresponding to the cooking effect unit to be converted are generated.

[0315] Based on the target recipe instruction corresponding to each cooking effect unit, a target recipe instruction sequence is generated.

[0316] In an optional implementation, the adaptive conversion module 3 is further configured to: Obtain the target effect parameters corresponding to the cooking effect unit to be converted.

[0317] Based on the device profile, the reachability parameters corresponding to the candidate operation mode combinations are determined.

[0318] By comparing the target effect parameters with the achievable effect parameters, information on parameter differences can be obtained.

[0319] Based on parameter difference information, the effect similarity between candidate operation mode combinations and cooking effect units to be converted is calculated.

[0320] In an optional implementation, the adaptive conversion module 3 is further configured to: Determine whether the reachable effect parameters corresponding to the target operation mode combination meet the target effect parameters corresponding to the cooking effect unit to be converted.

[0321] If the reachability parameter corresponding to the target operation mode combination satisfies the target effect parameter, then the target recipe instruction is generated based on the target operation mode combination.

[0322] If the reachability parameter corresponding to the target operation mode combination does not meet the target effect parameter, the operation parameter corresponding to the target operation mode combination is compensated to obtain the compensated operation parameter, and the target recipe instruction is generated based on the target operation mode combination and the compensated operation parameter.

[0323] In an optional implementation, the adaptive conversion module 3 is further configured to: Determine the type of difference between the reachability effect parameter and the target effect parameter corresponding to the target operation mode combination.

[0324] When the difference type is insufficient heat flux density, adjust at least one of the set temperature and duration corresponding to the target operating mode combination to obtain the compensated operating parameters.

[0325] When the difference type is insufficient humidity level, adjust at least one of the humidification parameters, duration, and user assistance prompts corresponding to the target operating mode combination to obtain the compensated operating parameters.

[0326] When the difference type is functional loss, multiple available operation modes are combined to obtain an updated target operation mode combination, and the compensated operation parameters are determined based on the updated target operation mode combination.

[0327] In an optional implementation, the adaptive conversion module 3 is further configured to: Control the target kitchen appliance to execute the target recipe instruction sequence.

[0328] During the execution of the target recipe instruction sequence, cooking feedback information is obtained.

[0329] The conversion quality of the target recipe instruction sequence is determined based on cooking feedback information; wherein, the conversion quality is obtained based on sensor consistency, visual similarity and user satisfaction assessment.

[0330] If the conversion quality does not meet the preset quality conditions, the instruction sequence of the target recipe is adjusted based on cooking feedback information.

[0331] The computer program product provided in this application includes a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the methods described in the preceding method embodiments. For specific implementation details, please refer to the method embodiments, which will not be repeated here.

[0332] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the system and apparatus described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0333] Furthermore, in the description of the embodiments of this application, unless otherwise expressly specified and limited, the terms "installation," "connection," and "linking" 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 application based on the specific circumstances.

[0334] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0335] In the description of this application, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "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 this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0336] Finally, it should be noted that the above-described embodiments are merely specific implementations of this application, used to illustrate the technical solutions of this application, and not to limit them. The scope of protection of this application is not limited thereto. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments, or make equivalent substitutions for some of the technical features, within the scope of the technology disclosed in this application. Such modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of this application, and should all be covered within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of protection of the claims.

Claims

1. A method for converting recipes from kitchen appliances, characterized in that, include: Obtain the original recipe for the source kitchen appliance and convert the original recipe into a cooking effect sequence; wherein the cooking effect sequence is used to characterize the expected cooking effect corresponding to the original recipe; Obtain a device profile of the target kitchen appliance; wherein the device profile is used to characterize the cooking performance capabilities of the target kitchen appliance; Based on the cooking effect sequence and the device profile, a target recipe instruction sequence that can be executed by the target kitchen appliance is generated.

2. The method according to claim 1, characterized in that, The step of converting the original recipe into a cooking effect sequence includes: The original recipe is parsed to obtain at least one cooking stage, as well as the equipment operation parameters and space constraint information corresponding to each cooking stage; The cooking effect unit corresponding to the cooking stage is determined based on the equipment operating parameters and the spatial constraint information; The cooking effect units are combined according to the execution order of the cooking stages to obtain the cooking effect sequence.

3. The method according to claim 2, characterized in that, The step of determining the cooking effect unit corresponding to the cooking stage based on the equipment operating parameters and the spatial constraint information includes: Obtain at least one of the following in the device's operating parameters: heating mode, set temperature, set humidity, and duration; Obtain a preset set of cooking primitives; wherein, the preset set of cooking primitives includes multiple preset cooking effect types; Based on at least one of the heating mode, the set temperature, the set humidity, and the duration, determine the cooking effect type corresponding to the cooking stage from the preset cooking effect type; Based on the equipment operating parameters and the spatial constraint information, the target effect parameters corresponding to the cooking stage are determined; Based on the spatial constraint information, determine the spatial constraint conditions corresponding to the cooking stage. Based on the cooking effect type, the target effect parameter, and the spatial constraints, a cooking effect unit corresponding to the cooking stage is generated.

4. The method according to claim 1, characterized in that, The step of obtaining the device profile of the target kitchen appliance includes: Obtain the device data corresponding to the target kitchen appliance; wherein, the device data includes at least one of factory data, standard test data, and user calibration data; Based on the device data, determine at least one of the following: thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters of the target kitchen appliance; Based on at least one of the thermal performance parameters, spatial characteristic parameters, functional capability parameters, and control characteristic parameters, a device profile of the target kitchen appliance is generated.

5. The method according to claim 1, characterized in that, The step of generating a target recipe instruction sequence executable by the target kitchen appliance based on the cooking effect sequence and the device profile includes: Identify the cooking effect units to be converted from the cooking effect sequence; Based on the device profile, determine the available operating modes supported by the target kitchen appliance; The available operation modes are combined to obtain at least one candidate operation mode combination; wherein each candidate operation mode combination includes at least one of the available operation modes; Calculate the effect similarity between the candidate operation mode combination and the cooking effect unit to be converted; Based on the effect similarity, a target operation mode combination is determined from the candidate operation mode combinations; Based on the target operation mode combination, the target recipe instruction corresponding to the cooking effect unit to be converted is generated; Based on the target recipe instruction corresponding to each cooking effect unit, the target recipe instruction sequence is generated.

6. The method according to claim 5, characterized in that, The step of calculating the effect similarity between the candidate combination of operating modes and the cooking effect unit to be converted includes: Obtain the target effect parameters corresponding to the cooking effect unit to be converted; Based on the device profile, the reachability parameters corresponding to the candidate operation mode combinations are determined; The target effect parameter is compared with the achievable effect parameter to obtain parameter difference information; Based on the parameter difference information, the effect similarity between the candidate operation mode combination and the cooking effect unit to be converted is calculated.

7. The method according to claim 6, characterized in that, The step of generating the target recipe instruction corresponding to the cooking effect unit to be converted based on the target operation mode combination includes: Determine whether the reachable effect parameters corresponding to the target operation mode combination satisfy the target effect parameters corresponding to the cooking effect unit to be converted; If the reachability parameter corresponding to the target operation mode combination satisfies the target effect parameter, then the target recipe instruction is generated based on the target operation mode combination; If the reachability parameter corresponding to the target operation mode combination does not meet the target effect parameter, then the operation parameter corresponding to the target operation mode combination is compensated to obtain the compensated operation parameter, and the target recipe instruction is generated based on the target operation mode combination and the compensated operation parameter.

8. The method according to claim 7, characterized in that, The step of compensating the operating parameters corresponding to the target operating mode combination to obtain the compensated operating parameters includes: Determine the type of difference between the achievable effect parameter corresponding to the target operation mode combination and the target effect parameter; When the difference type is insufficient heat flux density, at least one of the set temperature and duration corresponding to the target operation mode combination is adjusted to obtain the compensated operation parameters. When the difference type is insufficient humidity level, at least one of the humidification parameters, duration and user assistance prompts corresponding to the target operation mode combination is adjusted to obtain the compensated operation parameters. In the case where the difference type is a missing function, multiple available operation modes are combined to obtain an updated target operation mode combination, and the compensated operation parameters are determined based on the updated target operation mode combination.

9. The method according to claim 1, characterized in that, After generating a target recipe instruction sequence executable by the target kitchen appliance based on the cooking effect sequence and the device profile, the method further includes: Control the target kitchen appliance to execute the target recipe instruction sequence; During the execution of the target recipe instruction sequence, cooking feedback information is obtained; The conversion quality of the target recipe instruction sequence is determined based on the cooking feedback information; wherein, the conversion quality is obtained based on sensor consistency, visual similarity, and user satisfaction assessment. If the conversion quality does not meet the preset quality conditions, the target recipe instruction sequence is adjusted based on the cooking feedback information.

10. A kitchen appliance recipe conversion system, characterized in that, include: The recipe abstraction module is used to obtain the original recipe for the source kitchen appliance and convert the original recipe into a cooking effect sequence; The device profile acquisition module is used to acquire a device profile of the target kitchen appliance; wherein, the device profile is used to characterize the cooking performance capability of the target kitchen appliance; An adaptive conversion module is used to generate a target recipe instruction sequence that can be executed by the target kitchen appliance based on the cooking effect sequence and the device profile.

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