CN110864336A - Cooking device, control method of fan of cooking device and storage medium - Google Patents
Cooking device, control method of fan of cooking device and storage medium Download PDFInfo
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- CN110864336A CN110864336A CN201911212216.3A CN201911212216A CN110864336A CN 110864336 A CN110864336 A CN 110864336A CN 201911212216 A CN201911212216 A CN 201911212216A CN 110864336 A CN110864336 A CN 110864336A
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- cooking
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- rotating speed
- temperature
- door body
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
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- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
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- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/66—Circuits
- H05B6/68—Circuits for monitoring or control
- H05B6/687—Circuits for monitoring or control for cooking
Abstract
The invention discloses a control method of a fan of cooking equipment, which comprises the following steps: in the working process of the cooking equipment, detecting the state of a door body of the cooking equipment, wherein the state of the door body comprises opening and closing; and detecting that the door body is opened, and reducing the rotating speed of a fan of the cooking equipment. The invention also discloses a cooking device and a storage medium. In the working process of the cooking equipment, if the door body is detected to be opened, the rotating speed of a fan of the cooking equipment is reduced, the high-temperature air quantity blown to a human body is less after the rotating speed of the fan is reduced, meanwhile, a certain air quantity of the fan is kept, the temperature of a cooking chamber is kept not to be reduced, the temperature of food in the cooking chamber is further kept not to be reduced, and the cooking effect is improved.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to cooking equipment, a control method of a fan of the cooking equipment and a storage medium.
Background
Cooking devices such as a heating oven, a microwave oven, etc. have a function of rapidly heating food, and are widely used in homes, companies, markets, and stores today.
Cooking equipment adopts heating structures such as heating pipe to heat, adopts the fan to blow hot air to the culinary art indoor to the food in the heating culinary art room. Because in heating structure and fan working process, the culinary art indoor temperature is too high, the general current food culinary art is not finished a body and can not be opened, or before opening the door body of culinary art room, need control earlier and heat structure stop heating, fan stall prevents that high temperature air from scalding the people, the door body can not be opened, the user uses inconveniently, and heating structure and fan all stop working when the door body is opened, the indoor temperature of culinary art descends, when the restart, need heat up again, be unfavorable for culinary art food, the culinary art effect is poor.
The above is only for the purpose of assisting understanding of the technical aspects of the present invention, and does not represent an admission that the above is prior art.
Disclosure of Invention
The invention mainly aims to provide cooking equipment, a control method of a fan of the cooking equipment and a storage medium, and aims to solve the technical problems that when a door body is opened, a heating structure and the fan stop working, the temperature in a cooking chamber is reduced, food is not cooked easily, and the cooking effect is poor.
In order to achieve the above object, the present invention provides a method for controlling a fan of a cooking apparatus, including:
in the working process of the cooking equipment, detecting the state of a door body of the cooking equipment, wherein the state of the door body comprises opening and closing;
and detecting that the door body is opened, and reducing the rotating speed of a fan of the cooking equipment.
In one embodiment, the step of detecting that the door is opened and reducing the rotation speed of a fan of the cooking device includes:
detecting that a door body is opened, and acquiring a first rotating speed;
and controlling a fan of the cooking equipment to rotate at the first rotating speed, wherein the first rotating speed is less than the rotating speed of the fan in the cooking process of the cooking equipment.
In one embodiment, the ratio of the first rotation speed to the maximum rotation speed of the fan is 0.18-0.22.
In one embodiment, after the step of detecting that the door is opened and reducing the rotation speed of the fan of the cooking device, the method further includes:
detecting that the door body is closed, and acquiring the current working state of the cooking equipment, wherein the working state comprises at least one of preheating and heating;
and adjusting the rotating speed of the fan according to the current working state of the cooking equipment.
In one embodiment, the operation state of the cooking apparatus further includes a holding temperature, and the determination that the current operation state of the cooking apparatus is the holding temperature includes:
the cooking device is operated at a first cooking power, wherein the first cooking power is less than a rated power of the cooking device.
In an embodiment, when the operating state is temperature maintenance, the rotation speed of the fan corresponding to the temperature maintenance stage is a second rotation speed, and a ratio of the second rotation speed to the maximum rotation speed of the fan is 0.25 to 0.35.
In one embodiment, the first cooking power is determined according to a set temperature set at the time of preheating or food cooking, a maximum set temperature of the cooking apparatus, and a rated power of the cooking apparatus.
In an embodiment, in a working process of the cooking apparatus, before the step of detecting a state of a door body of the cooking apparatus, the method further includes:
after receiving a starting instruction, controlling the fan to operate at a third rotating speed;
and controlling the heating component to heat after the fan operates for a preset time interval.
In order to achieve the above object, the present invention also provides a cooking apparatus including: the control method comprises a memory, a processor and a wind speed control program stored on the memory and capable of running on the processor, wherein the wind speed control program realizes the steps of the control method of the fan of the cooking equipment when being executed by the processor.
In addition, the present invention also provides a storage medium, wherein the storage medium stores a wind speed control program, and the wind speed control program realizes the steps of the control method of the fan of the cooking device when being executed by a processor.
According to the cooking equipment and the control method and the storage medium of the fan of the cooking equipment, in the working process of the cooking equipment, if the door body is detected to be opened, the rotating speed of the fan of the cooking equipment is reduced, the high-temperature air quantity blown to a human body is small after the rotating speed of the fan is reduced, meanwhile, a certain air quantity of the fan is kept, the temperature of a cooking chamber is kept not to be reduced, the temperature of food in the cooking chamber is further kept not to be reduced, and the cooking effect is improved.
Drawings
Fig. 1 is a schematic terminal structure diagram of a hardware operating environment according to an embodiment of the present invention;
fig. 2 is a schematic flow chart of an embodiment of a control method of a fan of a cooking apparatus according to the present invention;
FIG. 3 is a schematic flow chart of a further refinement of step S20 in FIG. 2;
fig. 4 is a schematic flow chart of another embodiment of a control method of a fan of a cooking device according to the present invention;
fig. 5 is a flowchart illustrating a method for controlling a fan of a cooking apparatus according to another embodiment of the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
It should be understood that the specific embodiments described herein are for purposes of illustration and are not intended to limit the invention.
The main solution of the embodiment of the invention is as follows: in the working process of the cooking equipment, detecting the state of a door body of the cooking equipment, wherein the state of the door body comprises opening and closing; and detecting that the door body is opened, and reducing the rotating speed of a fan of the cooking equipment. When the door body is opened, the rotating speed of a fan of the cooking equipment is reduced, and hot air in the cooking chamber is prevented from being blown out by the fan to scald a human body.
As shown in fig. 1, fig. 1 is a schematic terminal structure diagram of a hardware operating environment according to an embodiment of the present invention.
The terminal of the embodiment of the invention can be a PC, and can also be a terminal device with a display function, such as a smart phone, a tablet computer and the like. And may be a cooking device such as a microwave oven or a heating oven.
As shown in fig. 1, the terminal may include: a processor 1001, such as a CPU, a user interface 1003, a memory 1005, a communication bus 1002. Wherein a communication bus 1002 is used to enable connective communication between these components. The user interface 1003 may include a Display screen (Display), an input unit such as a Keyboard (Keyboard), the selectable Keyboard may be a physical Keyboard or a virtual Keyboard on the Display interface, and the selectable user interface 1003 may also include a standard wired interface or a wireless interface. The memory 1005 may be a high-speed RAM memory or a non-volatile memory (e.g., a magnetic disk memory). The memory 1005 may alternatively be a storage device separate from the processor 1001.
Optionally, the terminal may further include a network interface 1004, and the network interface 1004 may optionally include a standard wired interface, a wireless interface (e.g., WI-FI interface).
Those skilled in the art will appreciate that the terminal structure shown in fig. 1 is not intended to be limiting and may include more or fewer components than those shown, or some components may be combined, or a different arrangement of components.
As shown with continued reference to FIG. 1, a memory 1005, which is one type of computer storage medium, may include an operating system, a network communication module, a user interface module, and a wind speed control program therein.
In the terminal shown in fig. 1, the network interface 1004 is mainly used for connecting to a backend server and performing data communication with the backend server; the user interface 1003 is mainly used for connecting a client (user side) and performing data communication with the client; and the processor 1001 may be configured to call the wind speed control program stored in the memory 1005 and perform the following operations:
in the working process of the cooking equipment, detecting the state of a door body of the cooking equipment, wherein the state of the door body comprises opening and closing;
and detecting that the door body is opened, and reducing the rotating speed of a fan of the cooking equipment.
Further, the processor 1001 may call a wind speed control program stored in the memory 1005, and also perform the following operations:
detecting that a door body is opened, and acquiring a first rotating speed;
and controlling a fan of the cooking equipment to rotate at the first rotating speed, wherein the first rotating speed is less than the rotating speed of the fan in the cooking process of the cooking equipment.
Further, the processor 1001 may call a wind speed control program stored in the memory 1005, and also perform the following operations:
detecting that the door body is closed, and acquiring the current working state of the cooking equipment, wherein the working state comprises at least one of preheating and heating;
and adjusting the rotating speed of the fan according to the current working state of the cooking equipment.
Further, the processor 1001 may call a wind speed control program stored in the memory 1005, and also perform the following operations:
after receiving a starting instruction, controlling the fan to operate at a third rotating speed;
and controlling the heating component to heat after the fan operates for a preset time interval.
Referring to fig. 2, an embodiment of a method for controlling a fan of a cooking apparatus according to the present invention includes:
step S10, detecting the state of a door body of the cooking equipment in the working process of the cooking equipment, wherein the state of the door body comprises opening and closing;
and step S20, detecting that the door body is opened, and reducing the rotating speed of a fan of the cooking equipment.
The execution terminal of the embodiment may be a cooking device such as a microwave oven, a heating furnace, or the like, or may be a control device of the cooking device such as a PC, a server, a mobile terminal, or the like. The following description will be given taking an execution terminal as a cooking device.
The cooking apparatus in the present embodiment is mainly applied to high-end stores such as starbucks and the like, and is mainly used for heating snack foods such as pizza and the like. Staff adopts the cooking equipment to heat food fast for consumers to eat. In this embodiment, the cooking apparatus has a plurality of working phases, such as an initial start-up phase, a preheating phase, and a heating phase, where the initial start-up phase is an operation phase of the cooking apparatus before an operator starts a power supply of the cooking apparatus to warm up. The preheating stage is the initial heating stage of the cooking equipment, the cooking equipment adopts the heating assembly to heat the temperature in the cooking chamber from low temperature to the set temperature in the stage, the food is preheated, and the food is put into the cooking chamber to be heated after the cooking chamber is preheated to the set temperature, so that the food can be directly heated from the high-temperature environment, and the food heating time is shortened. The heating stage is a food cooking stage, namely a running stage that food is put into the cooking chamber and starts to cook to the end of cooking.
In this embodiment the cooking equipment working process includes the working process of above-mentioned arbitrary stage, and the door body can be opened to the cooking equipment in this embodiment in the working process, and the user of being convenient for operates the culinary art process of food, if when heating the batching on the staple food, the length of time of the culinary art of batching is different with the length of time of the culinary art of staple food, reheats the batching in the culinary art process for the culinary art effect of food is better, enriches the culinary art mode of cooking equipment.
When the door body was opened in the cooking equipment course of working, when detecting cooking equipment's the door body and open, reduce the rotational speed of cooking equipment's fan reduces the amount of wind that blows out outwards after opening the door, avoids the high temperature heat among the cooking equipment course of working to scald people, takes place the incident.
If when the cooking equipment is in the working process of the heating stage, if the state of the door body of the cooking equipment is detected to be opened, the rotating speed of a fan of the cooking equipment is reduced, and high-temperature wind can be prevented from blowing to a human body to a great extent.
It can be understood that, when the door body was opened, the specific size direct relation of the rotational speed of fan was to the scald degree to the human body, and the big or small influence to the human body of amount of wind when opening according to cooking equipment test the door body many times under different working stages in this embodiment, can confirm cooking equipment on this basis when opening the door body at arbitrary working stage process, the equal less rotational speed of amount of wind to the influence of human body that the fan rotation was brought out, when detecting the door body at every turn and opening, all can control the fan rotates with this rotational speed.
As shown in fig. 3, step S20:
s21, detecting that the door body is opened, and acquiring a first rotating speed;
and S22, controlling the fan of the cooking equipment to rotate at the first rotating speed, wherein the first rotating speed is less than the rotating speed of the fan in the cooking process of the cooking equipment.
The first rotating speed is the rotating speed with small influence on the human body. When the door body is detected to be opened, a prestored first rotating speed is obtained, and a fan of the cooking equipment is controlled to rotate at the first rotating speed.
The first rotating speed can be a fixed value, the first rotating speed can also be determined according to the maximum rotating speed of the fan, because fans with different powers have the same rotating speed and different air volumes, in order to adjust the rotating speed of the fan of the cooking equipment more accurately, in order to minimize the damage of the air volume to a human body when the door is opened and minimize the influence on the temperature of the temperature in the cooking chamber, the relationship between the air speed and the power of the fan is set according to the influence on the human body by the air volume, and the relationship between the first rotating speed and the maximum rotating speed of the fan is specifically set, for example, the ratio of the first rotating speed to the maximum rotating speed of the fan is 0.18-0.22. The method comprises the steps of establishing a relation between a first rotating speed and a maximum rotating speed in advance, calculating the first rotating speed according to the maximum rotating speed of a fan when a door body is detected to be opened, and further controlling the fan of the cooking equipment to rotate at the first rotating speed, so that the influence of the air volume in the cooking chamber on a human body is small when the door is opened, and meanwhile, the air volume in the cooking chamber can keep the temperature in the cooking chamber within a certain range.
It can be understood that the state of the door body of the cooking device can be detected through an operation instruction, if the user is detected to trigger the door opening operation, the door body of the cooking device is judged to be opened, the user is detected to trigger the door closing operation, or the door closing trigger switch is triggered when the door body is closed, and the door body of the cooking device is judged to be closed when the instruction sent by the trigger switch is received.
It should be noted that, in a further embodiment, the cooking device is further provided with a temperature maintaining stage, that is, the working process of the cooking device further includes the temperature maintaining stage, where the temperature maintaining stage is an operation stage from when the cooking of the food is finished or before the food is cooked again after the completion of the preheating of the food, after the preheating of the cooking device is finished, an operator fails to put the food into the cooking chamber in time, and when the cooking of the food is started, the cooking device operates the temperature maintaining stage to maintain the temperature in the cooking chamber within a preset range, so that the heating assembly stops heating the temperature in the cooking chamber to reduce and affect the cooking of the food when the user fails to put the food into the cooking chamber for cooking after the preheating of the cooking device is finished or after the completion of the cooking of the food.
Specifically, when the current working process of the cooking device is a temperature maintaining stage, the cooking device operates at a first cooking power, so that the cooking device maintains the temperature in the cooking chamber at a temperature corresponding to the first cooking power, and the temperature in the cooking chamber can be prevented from being reduced. The following explains the working process and working effect of the cooking device in the stage of keeping temperature in the two cases of ending preheating and ending current food cooking respectively:
after the cooking equipment is started, the cooking equipment needs to be preheated, so that the food is put in when the temperature difference between the temperature in the cooking chamber of the cooking equipment and the heating temperature of the food is small, and the influence on the heating of the food caused by the overlarge temperature difference between the temperature in the cooking chamber and the heating temperature of the food is reduced. When an operator starts the cooking device to preheat, a set temperature is input, the set temperature can be a food heating temperature or a fixed temperature, if the input is 200 ℃ during fixed preheating, after the cooking device receives the set operation of the set temperature, the cooking device is controlled to preheat by the second cooking power, after the preheating is finished, since the operator may put the food to be heated into the cooking chamber immediately, or may put the food to be heated into the cooking chamber after a lapse of time, in order to prevent the situation that the temperature in the cooking chamber is lost because an operator cannot put the food to be heated into the cooking chamber in time after the preheating is finished, and after preheating is finished, acquiring first cooking power, and controlling the cooking chamber to operate at the first cooking power so that the temperature in the cooking chamber is kept in a temperature range corresponding to the first cooking power. When an operator puts food to be heated into the cooking chamber and starts to cook the food, the temperature in the cooking chamber is kept at a higher value, the food can be quickly heated, and the temperature rising time of the cooking chamber is shortened. The second cooking power is greater than the first cooking power, and the preheating stage is a temperature rising stage of the temperature in the cooking chamber, so that the temperature in the cooking chamber is quickly raised to achieve a preheating effect.
If the door body of the cooking device needs to be opened after the current food is cooked, the current food in the cooking chamber is taken out, and when the door body is opened, the temperature in the cooking chamber is lost, so that the temperature in the cooking chamber is reduced, or after the current food is cooked, the time interval of the next cooking is longer, the temperature in the cooking chamber is lost, so that the temperature in the cooking chamber is reduced, therefore, in the embodiment, after the current food is cooked, the first cooking power is obtained, the cooking chamber is controlled to operate at the first cooking power, so that the temperature in the cooking chamber is kept in the temperature range corresponding to the first cooking power, when the next cooking is performed, the temperature in the cooking chamber is always kept at a higher temperature value, the heating temperature of the food can be quickly reached, the time for heating the food is shortened, and the temperature difference between the cooking chamber after the door is opened and the cooking, improve the heating effect of food.
On the basis, when cooking equipment's working process is for keeping the temperature process, the indoor temperature of culinary art remains throughout at the high temperature stage, and the user opens a body past when placing food in the culinary art room, in order to prevent that high-temperature gas from following under the drive of fan the gate of cooking equipment blows to the human body, scalds the people, and in keeping the temperature process, when detecting cooking equipment's the door body and opening, reduces the rotational speed of cooking equipment's fan to make the great reduction of the amount of wind of blowing to the human body, the fan with the amount of wind that drives when first rotational speed rotates is blowing to the in-process of human body, by the air heat transfer, the temperature reduces below the human safe temperature when blowing to the human body, can avoid the injury to the human body.
Further, prevent that cooking equipment's door body is opened long process, heat in the culinary art room runs off too much, causes the energy waste, reduce after the step of the rotational speed of cooking equipment's fan, still include:
when the door body is not detected to be closed within a preset time interval, controlling the cooking chamber to stop working, wherein the working comprises the steps that the heating assembly stops heating and the fan stops rotating;
or when the door body is not detected to be closed within a preset time interval, sending alarm prompt information, such as the alarm prompt information, to prompt a user to close the door body in time.
In this embodiment, in the cooking equipment course of work, if detect a body and open, then reduce the rotational speed of cooking equipment's fan, the high temperature amount of wind that blows to the human body after the fan rotational speed reduces is less, simultaneously, keeps the certain amount of wind of fan, keeps the culinary art room temperature and does not descend, and then makes the indoor food temperature of culinary art not descend, improves the culinary art effect.
Referring to fig. 4, the present invention further provides another embodiment of a method for controlling a fan of a cooking apparatus, and this embodiment is based on the first embodiment, and after the step of detecting that the door is opened and reducing the rotation speed of the fan of the cooking apparatus, the method further includes:
step S30, detecting that the door body is closed, and acquiring the current working state of the cooking equipment, wherein the working state comprises at least one of preheating and heating;
and step S40, adjusting the rotating speed of the fan according to the current working state of the cooking equipment.
Based on the above embodiment, the engineering process of the cooking device includes an initial startup stage, a preheating stage, a heating stage, a temperature maintaining stage, and the like, and when the cooking device is in any one of the above working stages, a user can open a door body of the cooking device, so that when the door body is opened, the cooking device may be in a current working state or after the current working state is finished. If the current working state is running for preheating, the preheating is not finished, and therefore when the door body is closed again, the cooking equipment continues to run for preheating; if the food is heated in the current working state, the heating is not finished, and therefore when the door body is closed again, the cooking equipment continues to operate and heat. The temperature keeping stage is after preheating is finished or after current food cooking is finished, so when the cooking equipment detects that the door body is opened after the current working state is operated, the cooking equipment enters another working state, when the door body is detected to be closed, the current working state of the cooking equipment is different from the working state before the door body is opened, if after preheating is finished, the cooking equipment enters the temperature keeping stage, at the same time, a user opens the door body, when the food is put into the cooking equipment and the door body is closed, the current working state of the cooking equipment is the temperature keeping state, at the moment, the rotating speed of a fan of the cooking equipment is adjusted according to the current working state of the cooking equipment, namely the rotating speed corresponding to the temperature keeping stage.
It can be understood that, in this embodiment, when the cooking device is set in different working stages, the corresponding fan rotation speed requirements are the same or partially the same, for example, the fan rotation speed requirements corresponding to a heating stage, a preheating stage and/or a temperature maintaining stage are the same, the rotation speed requirements in an initial startup stage are different, and when a door body of the cooking device is closed, or the wind speed requirement corresponding to the heating stage is different from the preheating stage or the temperature maintaining stage. And acquiring the current working state of the cooking equipment, acquiring the rotating speed corresponding to the working state according to the mapping relation between the working state and the rotating speed, and further controlling the fan to adjust at the rotating speed corresponding to the working state.
And the rotating speed of the fan corresponding to the heating stage, the preheating stage and the temperature maintaining stage is the second rotating speed. Because in this embodiment cooking equipment heats under heating component and fan combined action the culinary art room, the fan during operation, the size of amount of wind influences heating component's heating effect, and then can influence the homogeneity of the heat that blows to the culinary art indoor, if the fan rotational speed is big, the wind speed is fast, and the amount of wind is big, can reduce heating component's temperature to a certain extent, after heating component temperature reduces, heating effect descends, and then influences the speed that follow-up heat produced for the heat in the culinary art indoor is inhomogeneous, so the rotational speed of the fan that heating stage, preheating stage and temperature keep stage correspond can be confirmed according to heating component's heating power, if the second rotational speed with heating component's heating power is preset proportion, the fan with heating component's power rational distribution improves cooking equipment's heating effect.
Further, the second rotating speed can also be determined according to the maximum rotating speed of the fan, and if the ratio of the second rotating speed to the maximum rotating speed of the fan is 0.25-0.35, through actual measurement, when the ratio of the second rotating speed to the maximum rotating speed of the fan is 0.3, the heating effect of the cooking device is better.
For another example, the wind speed corresponding to the heating stage is a fourth rotation speed, where the fourth rotation speed is a set rotation speed, and is set according to a user requirement, and if the user wants to heat food quickly, the fourth rotation speed corresponding to the heating stage may be set to be the maximum rotation speed of the fan.
Further, in this embodiment, the determining that the current operating state of the cooking apparatus is the temperature maintaining state includes:
the cooking apparatus is operated at a first cooking power.
Based on the first embodiment, after the preheating of the cooking equipment is finished or after the current food cooking is finished, the cooking equipment is operated at the first cooking power, so that the cooking equipment is operated at a temperature keeping stage, the temperature in the cooking chamber is kept constant within a certain range, and the cooking effect of the cooking equipment is improved. Based on this, after the door body is detected to be closed, whether the cooking equipment runs at the first cooking power or not is judged, and if the cooking equipment runs at the first cooking power, the current working state of the cooking equipment is judged to be the temperature.
The first cooking power is less than the rated power of the cooking equipment, and specifically, the first cooking power is determined according to the set temperature set during preheating or food cooking, the maximum set temperature of the cooking equipment and the rated power of the cooking equipment.
The first cooking power is related to a set temperature set in a preheating stage or during food cooking, different set temperatures are different corresponding to holding temperatures in a stage requiring temperature holding (the holding temperature is a temperature in a cooking chamber in the stage of temperature holding), and different holding temperatures are different corresponding to different first cooking powers, so that the first cooking power is not a fixed value in the embodiment. The set temperature is set before entering a temperature keeping stage, such as set temperature set during preheating or set temperature set during current food cooking.
Specifically, in this embodiment, the holding temperature in the temperature holding stage is a preset temperature close to the set temperature, and if the preset temperature is 85% to 90% of the set temperature, the first cooking power is calculated according to the set temperature, the maximum set temperature of the cooking device, and the rated power of the cooking device, and if the maximum set temperature of the cooking device is input to the cooking device, the cooking chamber needs to operate at the rated power to reach the maximum set temperature, and based on this, the first cooking power corresponding to the set temperature can be calculated according to the set temperature, the maximum set temperature, and the rated power.
In this embodiment, it is detected that the door body is closed, acquires the current operating condition of cooking equipment, and then adjusts according to the current operating condition of cooking equipment the rotational speed of fan makes cooking equipment gets into fast the heating power that operating condition corresponds avoids the influence to food, improves the culinary art effect of cooking equipment to food.
Referring to fig. 5, the present invention further provides another embodiment of a method for controlling a fan of a cooking apparatus, and this embodiment is based on all the embodiments described above, and before the step of detecting a state of a door of the cooking apparatus during a working process of the cooking apparatus, the method further includes:
step S50, after receiving the starting instruction, controlling the fan to operate at a third rotating speed;
and step S60, controlling the heating component to heat after the fan runs for a preset time interval.
Because a plurality of electronic elements such as a temperature sensor, an illuminating lamp, a photographing device and the like are arranged in the cooking chamber, in order to prevent the electronic elements from being easily damaged due to rapid temperature rise when the cooking device is heated, the cooking device of the embodiment is provided with an initial starting-up stage, when the cooking device is in the working process of the initial starting-up stage, a fan of the cooking device runs at a third rotating speed in the initial starting-up stage, and a heating assembly of the cooking device does not work, so that the temperature of the electronic elements in the cooking chamber is reduced by controlling the rotation of the fan, when the heating assembly is heated after the initial starting-up stage is finished, the electronic elements slowly rise from a lower temperature, the electronic elements can be prevented from being damaged, and the service life of the electronic elements.
It can be understood that, in this embodiment, the initial startup phase of the operation of the cooking apparatus is to cool the electronic component, so that the heating component of the cooking apparatus does not operate, the fan operates at the third rotation speed for a preset time interval, and then controls the heating component to heat, and enters the preheating phase, so that in this operating state, the rotation speed of the fan may be lower than that of the fan in other operating states, specifically, the ratio of the rotation speed of the fan to the maximum rotation speed is 0.18 to 0.22, and more preferably, the ratio of the rotation speed of the fan to the maximum rotation speed is 0.2.
The present invention also provides a cooking apparatus, comprising: the control method comprises a memory, a processor and a wind speed control program stored on the memory and capable of running on the processor, wherein the wind speed control program realizes the steps of the control method of the fan of the cooking equipment when being executed by the processor.
In addition, the present invention also provides a storage medium, wherein the storage medium stores a wind speed control program, and the wind speed control program realizes the steps of the control method of the fan of the cooking device when being executed by a processor.
The above description is only an alternative embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. A control method of a fan of a cooking device is characterized by comprising the following steps:
in the working process of the cooking equipment, detecting the state of a door body of the cooking equipment, wherein the state of the door body comprises opening and closing;
and detecting that the door body is opened, and reducing the rotating speed of a fan of the cooking equipment.
2. The fan control method according to claim 1, wherein the step of detecting that the door is opened and reducing the rotation speed of the fan of the cooking device comprises:
detecting that a door body is opened, and acquiring a first rotating speed;
and controlling a fan of the cooking equipment to rotate at the first rotating speed, wherein the first rotating speed is less than the rotating speed of the fan in the cooking process of the cooking equipment.
3. The method for controlling the fan according to claim 2, wherein a ratio of the first rotational speed to a maximum rotational speed of the fan is 0.18 to 0.22.
4. The method for controlling the fan of the cooking device according to claim 1, wherein after the step of detecting that the door is opened and reducing the rotation speed of the fan of the cooking device, the method further comprises:
detecting that the door body is closed, and acquiring the current working state of the cooking equipment, wherein the working state comprises at least one of preheating and heating;
and adjusting the rotating speed of the fan according to the current working state of the cooking equipment.
5. The method for controlling the fan of the cooking apparatus according to claim 4, wherein the operating state of the cooking apparatus further includes a holding temperature, and the determination that the current operating state of the cooking apparatus is the holding temperature includes:
the cooking device is operated at a first cooking power, wherein the first cooking power is less than a rated power of the cooking device.
6. The method for controlling the fan of the cooking device according to claim 5, wherein when the operating state is a temperature maintaining state, the fan rotating speed corresponding to the temperature maintaining stage is a second rotating speed, and a ratio of the second rotating speed to the maximum rotating speed of the fan is 0.25-0.35.
7. The method of controlling a fan of a cooking appliance according to claim 5, wherein the first cooking power is determined according to a set temperature set at the time of preheating or the time of cooking food, a maximum set temperature of the cooking appliance, and a rated power of the cooking appliance.
8. The method for controlling the fan of the cooking apparatus according to claim 1, wherein before the step of detecting the state of the door of the cooking apparatus during the operation of the cooking apparatus, the method further comprises:
after receiving a starting instruction, controlling the fan to operate at a third rotating speed;
and controlling the heating component to heat after the fan operates for a preset time interval.
9. A cooking apparatus, characterized in that the cooking apparatus comprises: memory, a processor and a wind speed control program stored on the memory and executable on the processor, the wind speed control program when executed by the processor implementing the steps of the method of controlling a fan of a cooking apparatus as claimed in any one of claims 1 to 8.
10. A storage medium, characterized in that the storage medium has stored thereon a wind speed control program, which when executed by a processor, implements the steps of a method of controlling a fan of a cooking apparatus according to any one of claims 1 to 8.
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