83 results about "Internal temperature" patented technology

The invention relates to the technical field of temperature measurement, and discloses a high-precision anti-interference food core temperature probe which comprises a first probe used for measuring the internal temperature of food, the temperature measuring end of the first probe is provided with a first heat conduction contact, and the outer wall of the first probe is slidably provided with a sliding plate. A second probe used for measuring the temperature of the outer surface of the food is elastically arranged on the outer wall of the sliding plate, and a second heat conduction contact is arranged at the temperature measuring end of the second probe; the outer wall of the first probe is sleeved with an implanter. The first probe is inserted into food through the first heat conduction contact to accurately capture the core temperature of the food, the second probe is tightly attached to the surface of the food through the second heat conduction contact to obtain surface temperature data, temperature signals of the first probe and the second probe are processed and then transmitted to the numerical control board, the temperature and the temperature difference are displayed in real time, and an operator can adjust the cooking degree accordingly. And the condition that the outside of food is scorched and inside or the inside of food is over-cooked and the outside taste becomes poor is effectively reduced.

One or more implementations of the present disclosure relate to a wireless, multi-sensor food thermometer that includes a temperature probe having a linear array of temperature sensors that are operative to measure: temperature profiles within a food product during a cooking process, a temperature at a core of the food product, a temperature at the surface of the food product, and a temperature of the ambient cooking environment in which the food is being cooked. The temperature probe includes a wireless interface that transmits temperature information to one or more external devices for use thereby. Rather than transmitting raw temperature data, the temperature probe may transmit coefficients that correspond to a function that describes the temperature profile within the food or parameters necessary to solve a governing heat equation, which reduces data transmission requirements and reduces power consumption. The food thermometer may include a charger case that houses the temperature probe and charges a power source of the temperature probe using a replaceable battery.

The present application relates to the dough processing technical field, particularly to a dough fermentation device with constant temperature and humidity function, including processing bin, the top of processing bin is provided with transparent sealing cover for sealing, the top of transparent sealing cover is provided with humidifier for humidifying the inside of processing bin, and the top of transparent sealing cover is also provided with thermometer for monitoring the temperature of the inside of processing bin, and the outside of processing bin is provided with controller for adjusting the data of humidifier and thermometer, the inside of processing bin is provided with fermentation detection mechanism for cutting dough; the present application is driven to insert cutting knife into the inside of dough accurately and cut out incision through the cooperation of fermentation detection mechanism, embedding mechanism, fermentation tray, cutting knife, electric hydraulic rod and pressure rod and other structures, which can intuitively present the pore state of the inside of dough, so as to facilitate the accurate judgment of fermentation degree by operator, thereby improving the taste of finished food, reducing the waste of raw materials and cost loss caused by misjudgment.

1. The name of the design product: roast probe assembly. 2. The use of the design product: for real-time monitoring and measuring the internal temperature of barbecue food (especially meat). 3. The design points of the design product: in the perspective view. 4. The picture or photo that best indicates the design points: perspective view.

The utility model discloses a steam channel assembly, a detachable cover assembly, a cover body and a cooking utensil, a complementary cooking steam supply channel and a cooking steam discharge channel are formed in the steam channel assembly, and the complementary cooking steam supply channel is used for allowing complementary cooking steam of a cooking cavity to pass through; the cooking steam discharging channel is used for allowing steam discharged from the cooking cavity to pass through, and the complementary cooking steam supply channel is arranged in the cooking steam discharging channel. According to the invention, the complementary cooking steam supply channel is contained in the cooking steam discharge channel, and the structure forming the two steam channels can be arranged more compactly, so that the occupied internal space in the cover body is small, the miniaturization of the cover body is facilitated, and the utilization rate of the internal space is improved. The internal temperature of the cooking steam exhaust channel is high, the complementary cooking steam supply channel can keep higher temperature, the temperature of complementary cooking steam is higher, the complementary cooking effect is better, and the complementary cooking steam is not condensed and liquefied when conveyed in the complementary cooking steam supply channel.

The invention relates to the technical field of food processing, and discloses a vertical rotary barbecue oven and a control method.The vertical rotary barbecue oven comprises a control base and a barbecue oven cavity formed in the control base, a heating device is vertically arranged in the center of the barbecue oven cavity, barbecue sticks are distributed on the two sides of the barbecue oven cavity, and food materials can be evenly heated in combination with a rotary mechanism; various sensors in the acquisition assembly can acquire the surface temperature and the internal temperature of the barbecued food material and the linear distance from the heating device to the surface of the barbecued food material, so that whether the food material is mature or not is judged, and the external heating efficiency is controlled; according to different food materials and different tastes, an inner temperature threshold value of the food materials is automatically set to obtain a desired barbecue cooking degree, a low-pressure input mode realizes a higher barbecue temperature condition, the temperature rising time of the barbecue oven is shortened, the temperature rising speed of the barbecue oven is improved, it is guaranteed that oil and water in barbecued meat or food are locked, and high quality of barbecued products is achieved. And low-voltage input ensures the safety of a working environment, and more energy consumption is saved.

A wireless meat temperature probe comprising a probe body, wherein a first temperature sensor, a second temperature sensor, a wireless communication module, a control module, and a battery module for power supply are embedded in the probe body; the first temperature sensor and the second temperature sensor are respectively embedded in a first end and a second end of the probe body for monitoring an internal temperature of food and a furnace temperature respectively; the control module is connected to the first temperature sensor and the second temperature sensor for transmitting out the monitored temperature through the wireless communication module; and a wireless charging module is further embedded in the probe body and connected to the battery module for charging the battery module through a wireless charging device.

The invention relates to the technical field of temperature measurement based on a food type self-adaptive temperature measurement strategy, and discloses a temperature measurement method and device based on the food type self-adaptive temperature measurement strategy and a medium. The temperature measurement process can adapt to the heat conduction characteristics of different foods, the pertinence of temperature acquisition is improved, the adaptive optimization of the temperature measurement strategy is realized by acquiring detection data of each probe and dynamically adjusting the weight of the probe according to the detection data, the system can accurately reflect the change of the internal temperature gradient, and finally, the real-time temperature is subjected to weighted fusion, so that the accuracy of temperature measurement is improved. And the measured temperature of the food to be subjected to temperature measurement is obtained. The method has the beneficial effects that the problems that a traditional temperature measurement method is inaccurate in measurement, cannot reflect the gradient, depends on manual operation and the like are effectively solved, and the temperature measurement precision, the operation convenience and the final cooking quality stability of the intelligent cooking equipment are remarkably improved.

The utility model provides a drying temperature control device for sausages and bacon, which comprises a drying box body and a plurality of circulating pipes, a frequency conversion fan is obliquely arranged at the upper end of the right side of the drying box body, fixed strip blocks are fixed on the left side and the right side of the lower end in the drying box body, and an oil collecting groove plate is horizontally arranged at the upper ends of the fixed strip blocks. The multiple circulating pipes are sequentially embedded into the rear end of the drying box body from left to right, inclined air outlet pipes are installed on the front sides of the upper ends of the multiple circulating pipes, and air outlets are formed in the inclined ends of the multiple inclined air outlet pipes. According to the utility model, a gear transmission type rotary structure is adopted, the rotary heating of the hung sausages and preserved meat can be realized, the heating uniformity of the sausages and preserved meat can be ensured, and meanwhile, a multi-point circulating air inlet and outlet structure is matched, so that the hot air dead angle can be eliminated, and the temperature consistency of each area can be ensured.

The invention discloses an oven preheating method and an oven, and relates to the technical field of smart home, the method comprises the steps of determining baking control parameters of the oven based on a baking demand of a user, and determining a target temperature of a preheating task of the oven and a fan operation mode based on the baking control parameters; according to the fan operation mode and the load rated working power of each heating pipe in the oven, preheating control information of the oven is determined, and the preheating control information comprises fan operation parameters, preheating heating pipes of the oven and the working power of the preheating heating pipes; and a fan of the oven is controlled to operate based on the fan operation parameters, a preheating heating pipe operates based on the working power of the preheating heating pipe so as to execute the preheating task of the oven, and the preheating task of the oven is ended when the internal temperature of the oven reaches the target temperature. The oven preheating task can be executed in a high-quality mode, the preheating effect and the control accuracy of the preheating task are improved, the environment in the oven after preheating is more suitable for executing the baking task, and the food baking effect is improved.

The application discloses a control method of a cooking device and the cooking device. The cooking device comprises a cooking cavity for placing food to be heated and a heating member for heating the cooking cavity. The control method comprises: controlling the heating member to perform a first heating operation on the cooking cavity until a first cooking temperature in the cooking cavity reaches a first preset temperature, and a first cooking time length of the first heating operation reaches a first predetermined time length; and controlling the heating member to perform a second heating operation on the cooking cavity until a second cooking temperature in the cooking cavity reaches a target temperature, and a second cooking time length of the second heating operation reaches a second predetermined time length. The first preset temperature is less than the target temperature, and a heating power of the heating member when performing the second heating operation on the cooking cavity is greater than a heating power of the heating member when performing the first heating operation on the cooking cavity. Through the first heating operation, the internal temperature of the cooking cavity is uniformly diffused, and a better cooking effect is ensured.

The invention discloses a multi-specification pastry processing constant-temperature fermentation device which comprises a shell, and a fermentation tank is formed in the front side of the shell; the placing mechanism comprises inserting grooves formed in the inner walls of the left side and the right side of the fermentation tank, an inserting plate is arranged on the two inserting grooves in an inserting mode, and two penetrating openings are formed in the inserting plate; the gas circulating mechanism comprises a circulating fan installed at the upper end of the shell, the air outlet end of the circulating fan is communicated with a hose, the other end of the hose extends to the inner top space of the fermentation tank, and the left side of the shell is fixedly connected with a temperature adjusting box; the air inlet end of the circulating fan communicates with the inner top space of the temperature adjusting box. In the actual use process of the device, the gas circulation mechanism, the temperature adjusting mechanism, the humidity adjusting mechanism and other structures are matched, it can be guaranteed that the internal temperature and humidity are in a uniform and moderate state, and the fermentation effect is guaranteed.

The application relates to the field of intelligent commercial kitchen equipment, in particular to a chef function energy consumption dynamic optimization management system based on digital twinning; the system comprises a multi-dimensional perception module, a twinning inversion module, a risk decision module and a closed-loop correction module; the system inverses an internal temperature field by collecting equipment operation and food material response data; the core of the system is to introduce model confidence entropy to quantitatively predict uncertainty and establish a risk self-adaptive decision mechanism; when the confidence is high, intermittent energy input is performed by using thermal inertia to save energy; when the confidence is lower than a threshold value, the energy-saving strategy is fused and switched to a robust safety mode for continuous heating; the application solves the technical contradiction between simply pursuing energy saving and insufficient heating, and realizes dynamic switching of energy efficiency priority and robust safety.

The utility model belongs to the technical field of drying devices, particularly relates to a sausage processing and drying device, and aims to solve the problems that a temperature sensor in a smoking furnace does not detect the temperature in a sausage, so that the processing quality is not favorably improved, and when a sausage suspension bracket is pushed into the smoking furnace, a tilting part at the front end of the sausage suspension bracket needs to be put into the smoking furnace, so that the operation is more labor-consuming. According to the scheme, the device comprises a smoking furnace body, a master controller used in cooperation with the smoking furnace body is arranged on the outer wall of the smoking furnace body, a sealing door is rotationally installed at a bin opening of the smoking furnace body, and a hanging frame used for hanging to-be-dried sausage is arranged in a bin of the smoking furnace body. By means of the design of the sliding rail assembly, the hanging frame can be pushed in and moved out easily and rapidly, operation time is greatly saved, and machining efficiency is improved; the sampling monitoring assembly can monitor the internal temperature of the sample sausage in real time, accurate data support is provided for operators, the drying condition can be adjusted in time, and it is ensured that the sausage is dried evenly and high in quality.

A refrigerator control system utilizes infrared cameras positioned within the refrigerator. The infrared cameras are configured to monitor a food item placed in the refrigerator to determine if the food item exceeds a set temperature. The system may then alert a user over a wireless network of the food item exceeding the set temperature while simultaneously controlling the operation of the refrigerator compressor to control the internal temperature of the refrigerator in order to cool the food item. The system also monitors the temperature variations to determine if there are any thermal losses. The system may send the user a cooling map to allow the user to determine if service is required. Alternatively, the system may alert or notify a service center directly. The service center may then alert the user or dispatch a service provider.

The utility model relates to the technical field of kitchen appliances, in particular to an intelligent oven with a uniform heating function. According to the technical scheme, the oven comprises an oven body, an oven door is movably arranged on the front face of the oven body, heating lamps used for heating and baking are arranged on the inner walls of the two sides, the inner wall of the top and the inner wall of the bottom of the oven body, and a rotating structure used for improving the heating uniformity is arranged on the inner wall of the bottom of the oven body; the multi-directional heating lamps are arranged, the driving motor is arranged, the heating uniformity of food can be further improved, the temperature sensor, the PLC, the rotating motor, the steel ball and the cover are arranged, and if the temperature in the box body is not within a preset temperature interval, the heating lamp is turned on, and the heating lamp is turned off. The motor is rotated to drive the steel ball on the output shaft to hit the cover to make a sound, so that a user can be reminded that the internal temperature does not meet the preset standard, the user can check whether equipment has faults or not in time and take corresponding measures in time, and the baking quality and efficiency are ensured.

The invention discloses an auxiliary cooking method and device, electronic equipment, a storage medium and a program product, and relates to the technical field of intelligent cooking. The method comprises the steps of obtaining a target to-be-cooked menu, and determining cooking data of the target to-be-cooked menu; in the cooking process, an infrared image of a cooking pot and a cooking pot image are obtained respectively; extracting a target cooking area in the cooking pot image, mapping the target cooking area to the infrared image, and determining the surface temperature of a cooking food material based on a mapping result; and determining an internal temperature of the cooking food material based on the surface temperature, determining a current cooking state based on the internal temperature, and generating a target execution instruction based on the current cooking state. According to the scheme, the multi-point temperature distribution in the pot can be sensed in real time, the heat state of the food materials can be accurately estimated, the heating strategy is dynamically optimized based on the characteristics of the food materials, nutrition loss or burning of the food materials is avoided, and the cooking precision is improved.

The invention discloses an air frying oven and a control panel, the air frying oven comprises an oven main body, an oven inner cavity and a heating device arranged in the oven inner cavity and used for heating food are arranged in the oven main body, the oven main body is provided with a Bluetooth probe 20 used for detecting the internal temperature of the food in real time, and the control panel is arranged in the oven main body 1. The control panel 30 is used for receiving a food internal temperature signal collected by the Bluetooth probe and controlling the heating device 10 to stop heating when the food internal temperature exceeds a preset heating temperature. According to the air frying oven, in the food baking process, the control panel can collect the food internal heating temperature in real time through the Bluetooth probe, judge whether the food internal heating temperature exceeds the preset heating temperature or not, and control the heating device to stop continuously heating the food when the food internal heating temperature exceeds the preset heating temperature, so that the situation that the food is burnt due to excessive baking is avoided.

To provide a technology capable of accurately determining whether liquid has boiled.SOLUTION: A cooking system comprises: a placement unit on which a cooking container can be placed; a heating unit that heats the cooking container placed on the placement unit; an imaging unit that captures a visible light image of the inside of the cooking container from above the cooking container placed on the placement section; a temperature detection unit that detects a temperature inside the cooking container from above the cooking container placed on the placement unit; and a boiling determination unit that determines whether liquid in the cooking container has boiled based on change over time in the visible light image captured by the imaging unit and the temperature detected by the temperature detection unit.SELECTED DRAWING: Figure 4

The utility model provides a full-automatic intelligent soup and porridge stove, and belongs to the technical field of soup and porridge stoves. Comprising a stainless steel inner barrel, one side of the bottom of the stainless steel inner barrel is fixedly connected with an elbow, and the elbow is fixedly connected with a drainage valve; and the control assembly is used for controlling the water consumption and the temperature in the stainless steel inner barrel, and the control assembly is connected with the stainless steel inner barrel. By arranging the control assembly, automatic reset work can be achieved on the basis that the temperature can be controlled, it is ensured that the internal temperature of the stainless steel inner barrel can be freely controlled, the effect that the stainless steel inner barrel is not stuck to the bottom is achieved, and an operator adjusts the internal temperature of the stainless steel inner barrel in time through an intelligent face control board; the precision of temperature adjustment in the stainless steel inner barrel in the food cooking process is guaranteed, the intelligent surface control board has the effects of reservation, timing, graded heating and the like, and the efficiency and convenience of using the soup and porridge stove by operators are greatly improved.

The invention relates to a steaming oven operation method and device, a steaming oven, a storage medium and a program product, firstly, a heating assembly can be controlled to be started according to a corresponding mode to heat food materials according to the food material type, the food material size, the food material weight and the needed cooking taste; in the heating process, according to different sizes of the food materials, the heating temperature and / or the heating mode of the food materials can be adjusted according to the surface temperature and the weight information of the small-size food materials, and the heating temperature and / or the heating mode of the food materials can be adjusted according to the surface temperature and the internal temperature of the large-size food materials. According to the scheme, food materials are not simply cooked according to a fixed program, the heating temperature and / or the heating mode are / is adjusted according to different sizes of the food materials in combination with the surface temperature + weight information or the surface temperature + internal temperature mode in the cooking process, it is ensured that the food materials are integrally heated evenly, and the cooking effect of the steaming oven is improved; and diversified user requirements can be met.

The present disclosure describes a wireless temperature probe comprising a hollow metal body, internal circuitry, and a handle. The circuitry comprises a first sensor configured to measure a first internal temperature of a food as the food cooks, one or more sensors configured to measure a second internal temperature of a food as the food cooks, a second sensor configured to measure an ambient temperature of a cooking chamber, a battery, a printed circuit board comprising at least one processor and memory, an antenna, and a connector configured to be communicatively coupled to an external charging terminal. The internal circuitry is configured to fit into the hollow internal portion of the metal body. The wireless temperature probe is configured to monitor an internal temperature of a food as the food cooks and periodically transmit the internal temperature of the food to a computing device.

The invention discloses a temperature measuring method for an electric ceramic heating appliance, and relates to the technical field of household appliances. The method comprises the following steps: 1, mounting a temperature measurement type infrared stove plate on an electric ceramic heating appliance; step 2, detection and temperature measurement: during detection, detecting whether a pot exists or not and the temperature of the bottom of the pot through a temperature measurement mechanism; 2.1, detection: the temperature measuring mechanism judges whether cookware is on the stove surface by distinguishing the difference between the transfer heat and the radiant heat; 2.2, temperature measurement: a temperature measurement mechanism judges whether the cookware is in a normal cooking state or a dry burning state by detecting a curve of the temperature of the bottom of the cookware; temperature measurement is achieved, the heat insulation wall forms two thermal isolations, it is ensured that the temperature measurement element is not interfered by the temperature in the machine, the state of the cookware can be judged during cooking, and the use safety is improved.

The invention provides a cooking utensil and a cooking temperature control method. The cooking utensil comprises an inner container, a partition plate, a baffle, a first temperature sensor, a second temperature sensor and a controller, and a containing space is defined by the inner container; the partition plate is connected with the inner container and divides the containing space into a cooking space and an installation space, and the partition plate is provided with an air outlet communicated with the cooking space and the installation space. The baffle is connected with a driving piece and can move relative to the partition plate through the driving piece so as to shield or open at least part of the air outlet. The first temperature sensor is used for detecting a first temperature value of a first area in the cooking space; the second temperature sensor is used for detecting a second temperature value of a second area in the cooking space; and the controller controls the driving piece to move the baffle based on the first temperature value or / and the second temperature value so as to change the air outlet area of the air outlet. According to the cooking utensil, the air volume and the temperature of the cooking space are adjusted, the uniformity of the temperature in the cooking utensil is improved, and then a better cooking effect is obtained.

The invention relates to the technical field of cooking, and discloses a meat cooking method and equipment thereof, and the equipment comprises a steaming oven, a computer readable storage medium and a computer program product. The meat cooking method is applied to a steaming oven and comprises the following steps: acquiring the thickness and fat-lean ratio of meat; acquiring reference cooking parameters of the meat based on the thickness and the fat-lean ratio; controlling the steaming and baking oven to cook the meat on the basis of the reference cooking parameters until the internal temperature of the meat reaches a preset temperature threshold value; the cooking parameters of the steaming and baking oven are adjusted to be preset cooking parameters, the steaming and baking oven continues to be controlled to cook the meat, cooking of the meat is completed, and the skin of the meat becomes crispy. Through the above mode, the meat cooking method can automatically match the reference cooking parameters according to the meat thickness and the fat-lean ratio, thereby realizing adaptive control, and ensuring the consistency and stability of the quality of finished products.

The utility model discloses a high-temperature fermentation device for palm kernel meal, which belongs to the field of fermentation devices and comprises a fermentation tank, a measuring component is arranged at the top of the fermentation tank and comprises two guide rails fixed at the top of the fermentation tank, sliding sleeves are slidably connected onto the guide rails, and the sliding sleeves are connected with the measuring component. Through the arrangement of the guide rail, the sliding sleeve, the support, the electric push rod and the thermometer, when the internal temperature of palm kernel meal needs to be measured, the motor is started, the motor drives the sliding sleeve and the support to move through the rolling wheels, after the support moves to the position needing to be measured, the electric push rod is started, and the temperature of the palm kernel meal is measured. The electric push rod is used for measuring the temperature of the palm kernel meal inserted into the thermometer, and the temperature is displayed through the display screen after being measured, so that a worker does not need to climb to the accumulated palm kernel meal during temperature measurement, the risk that the worker falls into the palm kernel meal is avoided, and the temperature measurement is safer.

This utility model discloses a ventilation system for adjusting the temperature and humidity of a Tibetan chicken coop, relating to the field of chicken coop ventilation technology. It includes a coop body and ventilation mechanisms installed on the outer walls at both ends of the coop body. The ventilation mechanisms include square grooves formed at the top and bottom of the outer walls at both ends of the coop body. This utility model utilizes natural wind for ventilation by having adjacent airflow components installed at the top and bottom of both ends of the coop body for exhaust and intake, respectively. An air cleaning mechanism cleans the air inside the coop, improving the quality of Tibetan chicken farming. The exhaust mechanism dissipates heat when the internal temperature of the coop is high. By combining the exhaust mechanism with an active adjustment mechanism, the system can actively open and close the intake and exhaust according to temperature requirements, thereby utilizing external air to regulate the internal temperature of the coop, reducing energy consumption and farming costs.

The application discloses a steam passage assembly, a detachable cover assembly, a cover body and a cooking utensil. The steam passage assembly is formed with a supplementary cooking steam supply passage and a cooking steam discharge passage. The supplementary cooking steam supply passage is used for passing steam for supplementary cooking of a cooking cavity. The cooking steam discharge passage is used for passing steam discharged from the cooking cavity. The supplementary cooking steam supply passage is arranged inside the cooking steam discharge passage. According to the application, the supplementary cooking steam supply passage is contained inside the cooking steam discharge passage. The structure of the two steam passages can be more compactly arranged, so that the internal space in the cover body occupies less space, which is beneficial to miniaturization of the cover body and improves the utilization rate of the internal space. The internal temperature of the cooking steam discharge passage is relatively high. The supplementary cooking steam supply passage can maintain a higher temperature. The temperature of the supplementary cooking steam is higher, the supplementary cooking effect is better, and the supplementary cooking steam is not condensed and liquefied when being transmitted in the supplementary cooking steam supply passage.

A preparation method of fish maw chicken belongs to the technical field of food processing, and comprises the following steps: S1, unfreezing chicken, plucking feather, cleaning, trimming nails, and cutting off chicken feet for later use; s2, soaking, namely cleaning surface grease and black films, and removing loss at the head and the tail for later use; s3, unfreezing the abalones, and blanching the abalones for 1 min for later use; s4, soaking the dried cordyceps flowers, and blanching for 2 minutes for later use; s5, boiling the chickpeas with boiling water, and then soaking; s6, completely soaking chicken and chicken feet in marinade for marinating, and blending fish gelatin, abalone, cordyceps flowers and chickpeas with seasoning auxiliary materials; s7, reducing the internal temperature of the tasty chicken to 20 DEG C or below, and stuffing chicken feet and other blended raw materials into the chicken belly from the chicken buttocks; and S8, vacuumizing and freezing. By controlling the material pretreatment process, the taste and state of different food materials under the same heating condition are the best eating state, and the richness of the product is improved.

The invention relates to the technical field of barbecue oven intelligent control, and particularly discloses a control system for an intelligent barbecue oven and the intelligent barbecue oven, and the control system comprises a multi-dimensional data monitoring module which collects the temperature of each position point on the inner surface of an oven chamber, environment temperature change parameters, the surface state of food materials and the internal temperature in real time; the temperature model building module is used for building a three-dimensional temperature field model based on the temperature in the furnace chamber and identifying a to-be-adjusted area; the food material state analysis module calculates an environment heat dissipation compensation coefficient and a food material thermal response coefficient, and the compensation coefficient determination module determines a thermal inertia compensation coefficient according to the environment heat dissipation compensation coefficient and the food material thermal response coefficient; and the heating assembly control module controls the output power of the heating assembly of each subarea in real time by combining the deviation between the temperature of the area to be adjusted and a preset staged temperature threshold value and a thermal inertia compensation coefficient. According to the system, refined and automatic heating adjustment of the barbecue oven is achieved, the baking quality and consistency of food materials are improved, and energy consumption and use experience are optimized.