Cooking apparatus

Abstract

The application provides a cooking device, relates to the technical field of kitchen appliances, and aims to solve the technical problem that the moisture content of food surface cannot be controlled well, resulting in poor taste of food. The cooking device comprises a device body, a rotating baking assembly, a heating unit, a humidifying unit and a humidity detection unit. The device body has a cooking cavity. The rotating baking assembly comprises a rotating baking piece arranged in the cooking cavity and rotatable relative to the device body. The heating unit is used to generate heat to heat food on the rotating baking piece. The humidifying unit is used to generate water vapor to humidify food on the rotating baking piece. The humidity detection unit is arranged on the rotating baking piece and signal-connected with the humidifying unit. The humidity detection unit is configured to detect the moisture of the food surface, so that the humidifying unit changes the humidifying state according to the detection result of the humidity detection unit. The application is used to detect the moisture content of the food surface at any time to ensure the taste of cooked food (for example, meat).

Description

Technical Field

[0001] This application relates to the field of kitchen appliance technology, and more particularly to a cooking device. Background Technology

[0002] With the continuous development of cooking techniques, ovens, as a common cooking device, have become increasingly diversified in their functions to meet users' needs for improving the taste of food.

[0003] In related technologies, an oven includes a main body, a rotating baking element, and a heating element. The main body has a cooking cavity, and both the rotating baking element and the heating element are located inside the cooking cavity. The rotating baking element has a rotation function, and through the rotating baking element (such as a rotating rotisserie fork or rack), large pieces of food such as chicken, rabbit, and goose are periodically turned over during the heating process to improve the evenness of heating. Since the continuous hot air circulation inside the cavity accelerates the evaporation of moisture on the surface and inside of the food, resulting in dry and hard skin and fibrous meat inside, a water tank is also provided inside the cooking cavity. The water tank contains liquid water, which evaporates at high temperature to form water vapor, thereby moistening the food inside the cooking cavity and ensuring its tenderness.

[0004] However, the relevant technologies cannot control the moisture content on the surface of food, resulting in poor food texture. Utility Model Content

[0005] In view of the above problems, this application provides a cooking device for detecting the moisture content of the food surface at all times during the cooking process, so that the humidification unit changes the humidification state according to the moisture content of the food surface, thereby improving the taste of the food.

[0006] To achieve the above objectives, the embodiments of this application provide the following technical solutions:

[0007] This application provides a cooking device, including:

[0008] The main body of the device has a cooking cavity;

[0009] A rotating baking assembly (400) includes a rotating baking element (410), which is disposed in the cooking cavity and can rotate relative to the device body (100);

[0010] A heating unit is used to generate heat to heat the food on the rotating baking tray;

[0011] A humidification unit is used to generate water vapor to humidify the food on the rotating baking tray;

[0012] A humidity detection unit is disposed on the turntable and connected to the humidification unit via a signal. The humidity detection unit is configured to detect the moisture on the surface of the food so that the humidification unit can change the humidification state according to the detection result of the humidity detection unit.

[0013] In this embodiment, a humidification unit and a humidity detection unit are provided, and the humidification unit and the humidity detection unit are connected by signals. In this way, during the cooking process, the humidity detection unit is used to detect the moisture content on the surface of the food at all times. By detecting the moisture content on the surface of the food, the humidification state of the humidification unit is determined so that the moisture content on the surface of the food is kept within a preset range, thereby ensuring the taste of the cooked food (such as meat) and improving the user's experience when eating the food.

[0014] In some embodiments, the rotating baking element is a rod-shaped structure; the rotating baking assembly further includes a drive motor, which is disposed outside the cooking cavity, and the output shaft of the drive motor is connected to the rotating baking element, so that the drive motor drives the rotating baking element to rotate relative to the device body about a defined axis through the output shaft.

[0015] In this way, the food is fixed on the rotating baking unit, and the humidity detection unit is set on the rotating baking unit and inserted into the surface of the food. The drive motor drives the rotating baking unit to rotate, constantly rotating and flipping the food to improve the evenness of the heating. At the same time, the moisture content on the surface of the food is constantly detected, thereby improving the taste of the food.

[0016] In some embodiments, the humidity detection unit includes a housing and a humidity detection element disposed within the housing, and at least a portion of the housing is inserted into the surface of the food.

[0017] By placing the humidity sensor inside the housing, it can be protected, preventing damage to the humidity sensor during repeated insertion and removal, which would affect the reliability of the detection.

[0018] In some embodiments, the housing includes a fixing part and at least one insertion part, the humidity detection element is disposed in the insertion part, the insertion part is connected to the fixing part, the fixing part is fixedly connected to the oven, and at least a portion of the insertion part is inserted into the food surface.

[0019] In this way, while ensuring the reliability of the humidity detection unit's position, the reliability of detecting moisture on the food surface is improved.

[0020] In some embodiments, the cross-sectional area of ​​the insertion portion increases sequentially from the direction away from the fixing portion to the direction near the fixing portion; and / or,

[0021] The housing includes at least two of the plug-in portions, which are arranged at circumferential intervals along the rotating baking member.

[0022] This makes it easier for the connector to be inserted into the surface of the food; and / or, in addition to detecting the moisture on the food surface, at least two connectors can also fix the food in place, thereby improving the reliability and stability of food fixation.

[0023] In some embodiments, the humidity detection element is a moisture detection sensor.

[0024] In this way, while ensuring the reliability of detecting surface moisture in food, the structure is simple, easy to implement, and low in cost.

[0025] In some embodiments, the cooking device further includes a control unit, wherein the humidity detection unit and the humidification unit are respectively signal-connected to the control unit, and the control unit is configured to control the humidification state of the humidification unit according to the detection result of the humidity detection device.

[0026] This enhances the intelligence of cooking equipment.

[0027] In some embodiments, the cooking device further includes a communication unit, which is signal-connected to the humidity detection unit and the control unit, respectively, so that the humidity detection unit transmits the detection result to the control unit through the communication unit.

[0028] This will further enhance the intelligence of cooking equipment, thereby improving the user experience.

[0029] In some embodiments, the communication unit is a wireless communication unit.

[0030] In this way, signal interaction between the humidity detection unit and the control unit can be achieved without wiring, reducing wiring costs.

[0031] In some embodiments, the communication unit includes a conductive element, the humidity detection unit is electrically connected to one end of the conductive element, and the other end of the conductive element is electrically connected to the control unit.

[0032] This improves the reliability of the electrical connection between the humidity detection unit and the control unit.

[0033] In some embodiments, the rotating baking element is a conductive structure, and the humidity detection unit is electrically connected to the conductive element through the rotating baking element.

[0034] This saves on conductive traces, thereby improving structural compactness.

[0035] In some embodiments, the conductive element is a brush structure and is disposed between the rotating baking component and the drive motor, and the humidity detection unit is fixedly connected to the conductive element.

[0036] This ensures that the humidity detection unit remains electrically connected to the control unit throughout the rotation process of the rotating part.

[0037] In some embodiments, the end of the housing facing the food has a temperature sensing element configured to detect the temperature of the food surface.

[0038] This allows for the detection of the surface temperature of food, preventing problems such as food burning.

[0039] In some embodiments, the cooking device further includes a dehumidification unit, which is signal-connected to the control unit so that the control unit changes the dehumidification state of the dehumidification unit based on the result detected by the humidity sensor.

[0040] In this way, when a high moisture content is detected on the surface of the food, the dehumidification unit can remove moisture to quickly reduce the steam in the cooking cavity, thereby reducing the moisture on the surface of the food and further improving the taste of the food after cooking.

[0041] In some embodiments, the device body has a control panel and a display area, the display area being configured to display at least the humidity detected by the humidity sensor, the control panel being configured to be signal-connected to the control unit, and the control panel having at least a function key for switching between dehumidification and humidification states.

[0042] In this way, users can intuitively obtain information such as the surface moisture of food, and can also operate directly according to their needs, thereby improving the user experience.

[0043] In some embodiments, the rotisserie assembly further includes a rotisserie support, which is disposed within the cooking cavity and fixedly connected to the cavity wall of the cooking cavity. The rotisserie support has a support position, and the rotisserie component is rotatably disposed on the support position.

[0044] This provides support for the rotating parts, ensuring their stability during rotation.

[0045] In some embodiments, the support position is a support groove that matches the outer contour of the turntable.

[0046] In this way, the support position ensures the reliability of the support while being simple in structure, easy to implement, and low in cost.

[0047] In addition to the technical problems solved by the embodiments of this application, the technical features constituting the technical solutions, and the beneficial effects brought about by the technical features of these technical solutions described above, other technical problems that can be solved by the cooking equipment provided by the embodiments of this application, other technical features included in the technical solutions, and the beneficial effects brought about by these technical features will be further explained in detail in the specific implementation. Attached Figure Description

[0048] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the 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 based on these drawings without creative effort.

[0049] Figure 1 A schematic diagram of the structure of a cooking device provided in an embodiment of this application;

[0050] Figure 2 for Figure 1 A magnified view of a portion of point A in the middle;

[0051] Figure 3 This is a schematic diagram of another perspective of the cooking apparatus provided in an embodiment of this application;

[0052] Figure 4 This is another structural schematic diagram of the cooking apparatus provided in the embodiments of this application;

[0053] Figure 5 for Figure 4 A magnified view of a portion of point B in the middle.

[0054] Explanation of reference numerals in the attached figures:

[0055] 10-Cooking equipment;

[0056] 100 - Equipment body; 110 - Cooking cavity; 120 - Control panel; 130 - Baking tray;

[0057] 200 - Heating unit;

[0058] 300-Humidity detection unit; 310-Housing; 311-Fixing part; 312-Connection part;

[0059] 400 - Rotary oven assembly; 410 - Rotary oven piece; 420 - Drive motor; 430 - Rotary oven rack; 431 - Support position; 500 - Food. Detailed Implementation

[0060] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments 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. Unless otherwise specified, the following embodiments and features can be combined with each other.

[0061] With the continuous development of cooking technology, the functions of cooking equipment have become increasingly diversified to meet users' demands for improved food texture. Take ovens, grills, or microwave-steam-grill combos as examples. Microwave-steam-grill combos combine the functions of a microwave, steamer, and oven, enabling steaming, baking, frying, and microwaving within a single cooking cavity. Microwave-steam-grill combos, ovens, and grills all have baking functions. For example, an oven includes a main body, a rotating baking element, and a heating element. The main body has a cooking cavity, and the rotating baking element and heating element are both located within the cooking cavity. The rotating baking element (e.g., a rotating rotisserie or rack) periodically flips large pieces of food such as chicken, rabbit, or goose during heating to improve the evenness of heating. Because continuous hot air circulation within the cavity accelerates the evaporation of moisture from the surface and interior of the food, leading to a dry, hard skin and fibrous meat, a water tank is also provided within the cooking cavity. This water tank holds liquid water, which evaporates at high temperatures to form steam, humidifying the food within the cooking cavity and ensuring its tenderness. However, the aforementioned cooking equipment cannot constantly measure the moisture content of the food surface. When the moisture content of the food surface is low, the outer skin and the inside of the food will be relatively dry and hard, making it difficult to achieve a texture similar to that of deep-fried food—crispy on the outside and tender on the inside. Conversely, when the moisture content of the food surface is high, the food cannot achieve a crispy exterior, resulting in a poor taste.

[0062] To address the aforementioned issues, this application provides a cooking device that detects the moisture content on the surface of food in real time during the cooking process and adjusts the humidification state within the cooking device based on the detection results, thereby achieving a crispy exterior and tender interior texture in the cooked food and enhancing the user's eating experience.

[0063] The contents of this application will now be described in detail with reference to the accompanying drawings, so that those skilled in the art can have a clearer and more detailed understanding of the contents of this application.

[0064] This application provides a cooking device, which includes, but is not limited to, an oven, a microwave-steam-grill combination appliance, and a baking oven.

[0065] Please refer to Figures 1 to 5As shown, the cooking device 10 provided in this application embodiment includes a device body 100, a heating unit 200, a humidification unit and a humidity detection unit 300.

[0066] The device body 100 includes a cooking cavity 110. The front side of the device body 100 has an opening communicating with the cooking cavity 110. A door is movably disposed at the opening. The door can switch between an open state and a closed state, allowing food 500 to be placed or removed into the cooking cavity 110 through the opening. A heating unit 200 is used to generate heat to heat the food 500 in the cooking cavity 110. For example, the heating unit 200 includes, but is not limited to, a heating tube. The heating tube can be disposed on at least one of the inner wall, top wall, and bottom wall of the cooking cavity 110. When the heating tube is powered on, the heating tube generates heat to cook the food 500 in the cooking cavity 110.

[0067] Additionally, the humidification unit is used to generate water vapor to humidify the food 500 inside the cooking cavity 110. For example, the humidification unit includes, but is not limited to, a steam generator, and the generated steam can be delivered into the cooking cavity 110 to increase the humidity inside the cooking cavity 110.

[0068] The humidity detection unit 300 is disposed in the cooking cavity 110 and is connected to the humidification unit via a signal. The humidity detection unit 300 is configured to detect the moisture on the surface of the food 500 so that the humidification unit can change the humidification state according to the detection result of the humidity detection unit 300.

[0069] In this way, during the cooking process, the humidity detection unit 300 continuously monitors the moisture content on the surface of the food 500. When the moisture content on the surface of the food 500 is low, the humidification unit generates water vapor and delivers it into the cooking cavity 110. When the moisture content on the surface of the food 500 is high, the food 500 does not need to be humidified. Therefore, the humidification unit is in a closed state, thereby ensuring the taste of the cooked food 500 (e.g., meat reaching the grilling stage) and improving the user's experience when eating the food 500.

[0070] For example, the humidity detection unit 300 includes a housing 310 and a temperature detection element. The housing 310 can be formed, for example, into a roasting fork for inserting into the surface of the food 500. The temperature detection element is disposed inside the housing 310. In this way, the housing 310 can protect the temperature detection element and prevent damage to the humidity detection element during repeated insertion and removal, thereby affecting the reliability of detection.

[0071] In some embodiments, please refer to Figures 1 to 3As shown, the cooking device 10 also includes a rotating baking assembly 400, which includes a rotating baking element 410 and a drive motor 420. The rotating baking element 410 is disposed inside the cooking cavity 110. For example, the rotating baking element 410 is a rod-shaped structure. The drive motor 420 is disposed outside the cooking cavity 110. The output shaft of the drive motor 420 is connected to the rotating baking element 410 to drive the rotating baking element 410 to rotate relative to the device body 100 around a defined axis. A humidity detection unit 300 is disposed on the rotating baking element 410. In this way, the food 500 is fixed on the rotating baking element 410, and the humidity detection unit 300 is disposed on the rotating baking element 410 and inserted into the surface of the food 500. The drive motor 420 drives the rotating baking element 410 to rotate, continuously rotating and flipping the food 500 to improve the heat uniformity of the food 500. At the same time, the moisture content on the surface of the food 500 is constantly detected, thereby improving the taste of the food 500.

[0072] The humidity detection unit 300 can be multiple. For example, multiple humidity detection units 300 are arranged at intervals along the length direction of the rotating baking piece 410 to perform multi-directional detection of the food 500 fixed on the rotating baking piece 410.

[0073] like Figure 1 and Figure 2 As shown, two humidity detection units 300 are symmetrically arranged on the rotating baking piece 410 along its length direction. The two humidity detection units 300 can detect different positions of the food and also fix the food 500 together with the rotating baking piece 410.

[0074] In addition, while detecting the surface moisture of the food 500, the humidity detection unit 300 can also work with the rotating baking component 410 to fix the food 500. For example, the shell 310 is formed into the structure of a baking fork. In this way, the rotating baking component 410 and the baking fork work together to fix the food 500, thereby improving the reliability of fixing the food 500.

[0075] Please refer to Figure 1 and Figure 2 As shown, the housing 310 includes a fixing part 311 and at least one insertion part 312. The humidity detection element is disposed in the insertion part 312. The insertion part 312 is connected to the fixing part 311. The fixing part 311 is fixedly connected to the rotating baking piece 410. At least a portion of the insertion part 312 is inserted into the surface of the food 500. In this way, while ensuring the positional reliability of the humidity detection unit 300 relative to the rotating baking piece 410, the reliability of detecting the surface moisture of the food 500 is improved.

[0076] For example, the fixing part 311 and the rotating baking piece 410 can be connected by threaded connection, snap-fit ​​or magnetic attraction. The insertion part 312 and the fixing part 311 can be an integral structure, or the insertion part 312 and the fixing part 311 can be independent parts and connected by welding, bonding, threaded connection, magnetic attraction, snap-fit ​​or other methods. The extension directions of the insertion part 312 and the fixing part 311 have an angle so that when the food 500 is fixed on the rotating baking piece 410, the insertion part 312 can be inserted into the surface of the food 500 and assist the rotating baking piece 410 in fixing the food 500, thereby improving the positional reliability of the food 500.

[0077] To further improve the accuracy of detecting the surface moisture content of food, in the embodiments of this application, such as Figure 1 and Figure 2 As shown, there are at least two plug-in portions 312, which are arranged at intervals along the circumference of the rotating baking piece 410. In this way, when the food 500 is fixed on the rotating baking piece 410, the at least two plug-in portions 312 can detect the moisture content at multiple locations on the surface of the food 500 along the circumference of the rotating baking piece 410, so as to improve the accuracy of assessing the moisture content on the surface of the food 500. In addition, when the plug-in portions 312 can assist the rotating baking piece 410 in fixing the food 500, the at least two plug-in portions 312 can assist in fixing the food 500 around its perimeter, ensuring that the food 500 remains fixed during the rotating baking process and can be rotated and baked together with the rotating baking piece 410.

[0078] like Figure 1 and Figure 2 In the middle, there are two plug-in parts 312, both plug-in parts 312 are connected to the fixing part 311, and the two plug-in parts 312 form a V-shaped structure, which are plugged into the surface of the food 500 at different positions.

[0079] Please refer to Figure 1 and Figure 2 As shown, the cross-sectional area of ​​the insertion part 312 increases sequentially from the direction away from the fixing part 311 to the direction of the fixing part 311. This makes it easier for the insertion part 312 to be inserted into the surface of the food 500, improving the smoothness of the insertion part 312 into the surface of the food 500 and enhancing the user's experience.

[0080] For example, the humidity detection device is a moisture detection sensor, which can detect moisture based on surface acoustic waves; for example, the moisture detection sensor includes a first electrode, a second electrode and a surface acoustic wave (SAW) unit, and detects the moisture content of food by the difference between the electrical signal emitted by the first electrode and the electrical signal received by the second electrode.

[0081] It should be noted that surface acoustic waves are a type of elastic wave that propagates along the surface of an object; surface acoustic wave devices are made by fabricating two acoustic-electric transducers—interdigital transducers—on a piezoelectric substrate; an interdigital transducer is a metal pattern formed on the surface of a piezoelectric substrate in the shape of two interlaced fingers, and its function is to realize acoustic-electric energy conversion.

[0082] The working principle of a surface acoustic wave (SAW) device is as follows: the transducer (input transducer) at the left end of the substrate converts the input electrical signal into an acoustic signal through the inverse piezoelectric effect. This acoustic signal propagates along the surface of the substrate and is finally converted back into an electrical signal by the transducer (output transducer) on the right side of the substrate. The entire SAW device functions by processing the acoustic signal propagating on the piezoelectric substrate and utilizing the properties of the acoustic-electric transducer. Since the dielectric constant of food 500 changes with increasing water content, the reflection characteristics of the reflective delay line (IDT) reflector can be changed by inducing a change in the reflection characteristics through the sensing electrodes. This allows for the detection of the water content in the food 500 by detecting changes in the phase or attenuation of the reflection peak.

[0083] Please continue to refer to Figure 1 and Figure 2 As shown, the rotisserie assembly 400 also includes a rotisserie support 430, which is disposed within the cooking cavity 110 and fixedly connected to the cavity wall of the cooking cavity 110. That is, both ends of the rotisserie support 430 are connected to the cavity wall of the cooking cavity 110. For example, the two ends of the rotisserie support 430 are snapped, overlapped, magnetically attracted, or threadedly connected to the cavity wall of the cooking cavity 110. In addition, the rotisserie support 430 has a support position 431, and the rotisserie piece 410 is rotatably disposed on the support position 431. In this way, the rotisserie piece 410 can be supported to ensure the stability of the rotisserie piece 410 during rotation.

[0084] The support position 431 can be multiple, so that the rotating baking part 410 can be set on one of the multiple support positions 431 according to specific needs, so as to meet the needs of rotating baking.

[0085] like Figure 1 and Figure 2 As shown, the support position 431 is a support groove that matches the outer contour of the rotating baking part 410. In this way, the support position 431 has a simple structure, is easy to implement, and has low cost while ensuring the reliability of the support.

[0086] In some embodiments, the cooking device 10 further includes a control unit, and the humidity detection unit 300 and the humidification unit are respectively connected to the control unit via signals. In this way, the humidity detection unit 300 can transmit the information of the detected surface moisture of the food 500 to the control unit. The control unit can determine whether it is necessary to add steam to the cooking cavity 110 based on the obtained signal. If it is necessary, the control unit controls the humidification unit to deliver steam to the cooking cavity 110. If it is not necessary, the control unit turns off the humidification unit and stops delivering steam to the cooking cavity 110. Alternatively, when it is not necessary to deliver steam to the cooking cavity 110, if the humidification unit is in the off state, the control unit does not change the state of the humidification unit.

[0087] In addition, the cooking device 10 also includes a communication unit, which is connected to the humidity detection unit 300 and the control unit respectively, so that the humidity detection unit 300 can transmit the detection results to the control unit through the communication unit. This can further enhance the intelligence of the cooking device 10 and improve the user experience.

[0088] In some embodiments, the communication unit is a wireless communication unit. In this way, the control unit can establish a communication connection with the humidity detection unit 300 through wireless communication to transmit the information of the detected surface moisture of the food 500 to the control unit. It is understood that by establishing a wireless communication connection between the humidity detection unit 300 and the control unit through the wireless communication unit, wiring can be avoided, and the wiring can also be prevented from being damaged by high temperature in the cooking cavity 110, thus affecting normal operation. This improves the reliability and stability of signal transmission and reduces wiring costs.

[0089] For example, the humidity detection device includes a coil disposed inside the housing 310. The impedance of the coil is matched with the effective resistance of the resonator to form a virtual capacitor. A specific frequency is transmitted through the wireless communication unit to excite the virtual capacitor to generate a certain potential difference, which is supplied to the surface acoustic wave sensor and electrodes in the humidity detection device, thereby realizing the detection of moisture content and returning the signal to the communication unit, which then transmits it to the control unit.

[0090] In other embodiments, the communication unit includes a conductive element. The humidity detection unit 300 is electrically connected to one end of the conductive element, and the other end of the conductive element is electrically connected to the control unit. In this way, the humidity detection unit 300 communicates with the control unit via the conductive element. The conductive element is made of a high-temperature resistant material to improve the reliability of the electrical connection between the humidity detection unit 300 and the control unit.

[0091] For example, the humidity detection unit 300 is disposed on the rotating baking component 410, which is a conductive structure. In this way, the humidity detection unit 300 is electrically connected to the conductive component through the rotating baking component 410. While the rotating baking component 410 serves to fix the food 500, it can also make the humidity detection unit 300 electrically connected to the conductive component, which can save conductive wiring and thus improve the structural compactness.

[0092] In addition, when the cooking device 10 includes a rotating baking unit 410 and a drive motor 420, the conductive element is a brush structure and is disposed between the rotating baking unit 410 and the drive motor 420. The humidity detection unit 300 is fixedly connected to the conductive element. For example, the plug-in part 312 is plugged into the conductive element and fixedly connected to it. The outer side of the brush structure is connected to the circuit. In this way, the brush structure can ensure that the humidity detection unit 300 is always electrically connected to the control unit during the rotation of the rotating baking unit 410. Alternatively, the external circuit can still establish an electrical connection with the humidity detection unit 300, thereby enabling signal transmission between the humidity detection unit 300 and the control unit.

[0093] The humidity detection unit 300 can be powered by low voltage.

[0094] Please continue. Figure 4 and Figure 5 As shown, the cooking cavity 110 may not have a rotating baking assembly 400, but instead has a baking tray 130. Shelves are symmetrically arranged on the opposite sides of the cavity walls of the cooking cavity 110. The two ends of the baking tray 130 are connected to the corresponding shelves. Food 500 is placed in the baking tray 130. A humidity detection unit 300 is located in the cooking cavity 110 and inserted into the surface of the food 500 in the baking tray 130 to detect the moisture content on the surface of the food 500.

[0095] In other words, the humidity detection unit 300 and the rotating baking component 400 can be independent structures. The rotating baking component 400 may not be provided in the cooking cavity 110, and the humidity detection unit 300 may be provided separately. The structure and working principle of the humidity detection unit 300 are the same as those in the above embodiments, and will not be repeated here.

[0096] In some embodiments, the housing 310 of the humidity detection unit 300 has a temperature detection element at the end facing the food 500. The temperature detection element is configured to detect the temperature of the surface of the food 500. The temperature detection element is signal-connected to the control unit, and the control unit is signal-connected to the heating component. In this way, the temperature detection element can transmit the detection result to the control unit. The control unit controls the state of the heating component according to the detection result so that the cooking cavity 110 reaches a suitable cooking temperature to prevent the food 500 from being burnt or undercooked.

[0097] For example, temperature sensing devices include, but are not limited to, thermal resistance temperature sensors, thermocouple temperature sensors, infrared temperature sensors, etc.

[0098] In some embodiments, the cooking device 10 further includes a dehumidification unit, which is signal-connected to the control unit so that the control unit changes the dehumidification state of the dehumidification unit according to the result detected by the humidity detection device. In this way, when it is detected that the moisture content on the surface of the food 500 is high and the moisture on the surface of the food 500 needs to evaporate quickly, but the moisture on the surface of the food 500 is actually detected to evaporate slowly, the dehumidification unit can quickly exhaust the steam content of the cavity so that the moisture on the surface of the food 500 can evaporate quickly, thereby further improving the taste of the food 500 after cooking.

[0099] For example, the dehumidification unit includes, but is not limited to, a dehumidification impeller, which, by rotating, further enhances the evaporation efficiency of moisture within the cooking chamber 110.

[0100] Additionally, please refer to Figure 1 and Figure 4 As shown, the device body 100 has a control panel 120 and a display area. The display area is configured to display at least the humidity detected by the humidity detection device. The control panel 120 is configured to be signal-connected to the control unit. The control panel 120 has at least a function key that can switch between dehumidification and humidification states. The humidity, temperature and other information detected on the surface of the food 500 can be displayed in the display area. In this way, the user can intuitively obtain information such as the humidity on the surface of the food 500. The user can also switch the working state of the humidification unit and the dehumidification unit through the function key on the control panel, so that the food 500 can achieve a better taste and thus improve the user experience.

[0101] In summary, the cooking device provided in this application embodiment includes a humidification unit and a humidity detection unit, which are connected by signals. During the cooking process, the humidity detection unit continuously detects the moisture content on the surface of the food. By detecting the moisture content on the food surface, the humidification state of the humidification unit is determined to keep the moisture content on the food surface within a preset range, thereby ensuring the taste of the cooked food (e.g., meat) and improving the user's experience when eating the food.

[0102] It should be noted that the terms "one embodiment," "embodiment," "exemplary embodiment," "some embodiments," etc., mentioned in the specification indicate that the described embodiment may include a specific feature, structure, or characteristic, but not every embodiment necessarily includes that specific feature, structure, or characteristic. Furthermore, such phrases do not necessarily refer to the same embodiment. Moreover, when a specific feature, structure, or characteristic is described in connection with an embodiment, implementing such a feature, structure, or characteristic in conjunction with other embodiments, whether explicitly described or not, is within the knowledge scope of those skilled in the art.

[0103] Generally speaking, terms should be understood at least in part by their use in context. For example, at least in part by context, the term "one or more" as used in the text can be used to describe any feature, structure, or characteristic of the singular meaning, or a combination of features, structures, or characteristics of the plural meaning. Similarly, at least in part by context, terms such as "a" or "the" can also be understood to convey either singular or plural usage.

[0104] It should be readily understood that the terms “on,” “above,” and “on top of” in this application should be interpreted in the broadest possible sense, such that “on” means not only “directly on something” but also “on something” with an intermediate feature or layer therebetween, and that “above” or “on top of” means not only “on top of something” but also “on top of something” without an intermediate feature or layer therebetween (i.e., directly on something).

[0105] Furthermore, for ease of explanation, spatially relative terms such as "below," "below," "under," "above," and "above" may be used to describe the relationship of one element or feature relative to other elements or features as shown in the figures. Spatially relative terms are intended to encompass different orientations of the device in use or operation other than those shown in the figures. The device may have other orientations (rotated 90° or in other orientations), and the spatially relative descriptive terms used herein may be interpreted accordingly.

[0106] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

Claims

1. A cooking device, characterized in that, include: The main body of the device (100) has a cooking cavity (110); The rotating baking assembly (400) includes a rotating baking component (410), which is disposed in the cooking cavity and can rotate relative to the device body (100); A heating unit (200) is used to generate heat to heat the food (500) on the rotating baking piece (410). A humidification unit is used to generate water vapor to humidify the food (500) on the rotating baking piece (410). A humidity detection unit (300) is disposed on the oven (410) and is signal-connected to the humidification unit. The humidity detection unit (300) is configured to detect the moisture on the surface of the food (500) so that the humidification unit changes the humidification state according to the detection result of the humidity detection unit (300).

2. The cooking apparatus according to claim 1, characterized in that, The rotating baking component (410) has a rod-shaped structure; The rotating baking assembly (400) also includes a drive motor (420), which is located outside the cooking cavity (110), and the output shaft of the drive motor (420) is connected to the rotating baking piece (410) so that the drive motor (420) drives the rotating baking piece (410) to rotate relative to the device body (100) around a defined axis through the output shaft.

3. The cooking apparatus according to claim 2, characterized in that, The humidity detection unit (300) includes a housing (310) and a humidity detection element, the humidity detection element being disposed within the housing (310), and at least a portion of the housing (310) being inserted into the surface of the food (500).

4. The cooking apparatus according to claim 3, characterized in that, The housing (310) includes a fixing part (311) and at least one plug-in part (312), the humidity detection element is disposed in the plug-in part (312), the plug-in part (312) is connected to the fixing part (311), the fixing part (311) is fixedly connected to the oven (410), and at least a portion of the plug-in part (312) is inserted into the surface of the food (500).

5. The cooking apparatus according to claim 4, characterized in that, Along the direction from away from to near the fixing part (311), the cross-sectional area of ​​the insertion part (312) increases sequentially; and / or, The housing (310) includes at least two of the plug-in portions (312), which are arranged at circumferential intervals along the rotating baking member (410).

6. The cooking apparatus according to claim 3, characterized in that, The humidity detection device is a moisture detection sensor.

7. The cooking apparatus according to any one of claims 3-6, characterized in that, The cooking device also includes a control unit, wherein the humidity detection unit (300) and the humidification unit are respectively signal-connected to the control unit, and the control unit is configured to control the humidification state of the humidification unit according to the detection result of the humidity detection element.

8. The cooking apparatus according to claim 7, characterized in that, The cooking device also includes a communication unit, which is signal-connected to the humidity detection unit (300) and the control unit, respectively, so that the humidity detection unit (300) can transmit the detection result to the control unit through the communication unit.

9. The cooking apparatus according to claim 8, characterized in that, The communication unit is a wireless communication unit.

10. The cooking apparatus according to claim 8, characterized in that, The communication unit includes a conductive element, the humidity detection unit (300) is electrically connected to one end of the conductive element, and the other end of the conductive element is electrically connected to the control unit.

11. The cooking apparatus according to claim 10, characterized in that, The rotating baking component (410) is a conductive structure, and the humidity detection unit (300) is electrically connected to the conductive component through the rotating baking component (410).

12. The cooking apparatus according to claim 11, characterized in that, The conductive component is a brush structure and is disposed between the rotating baking component (410) and the drive motor (420), and the humidity detection unit (300) is fixedly connected to the conductive component.

13. The cooking apparatus according to any one of claims 3-6, characterized in that, The housing (310) has a temperature detection element at one end facing the food (500), the temperature detection element being configured to detect the temperature of the surface of the food (500).

14. The cooking apparatus according to claim 7, characterized in that, The cooking device also includes a dehumidification unit, which is signal-connected to the control unit so that the control unit can change the dehumidification state of the dehumidification unit based on the result detected by the humidity detector.

15. The cooking apparatus according to claim 7, characterized in that, The device body (100) has a control panel (120) and a display area. The display area is configured to display at least the humidity detected by the humidity sensor. The control panel (120) is configured to be signal-connected to the control unit. The control panel (120) has at least a function key that can switch between dehumidification and humidification states.

16. The cooking apparatus according to any one of claims 2-6, characterized in that, The rotating baking assembly (400) also includes a rotating baking bracket (430), which is disposed in the cooking cavity (110) and fixedly connected to the cavity wall of the cooking cavity (110). The rotating baking bracket (430) has a support position (431), and the rotating baking component (410) is rotatably disposed on the support position (431).

17. The cooking apparatus according to claim 16, characterized in that, The support position (431) is a support groove that matches the outer contour of the rotating baking part (410).

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