CN112294129B - Control method for oven and oven - Google Patents
Control method for oven and oven Download PDFInfo
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- CN112294129B CN112294129B CN201910713766.7A CN201910713766A CN112294129B CN 112294129 B CN112294129 B CN 112294129B CN 201910713766 A CN201910713766 A CN 201910713766A CN 112294129 B CN112294129 B CN 112294129B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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- Food Science & Technology (AREA)
- Electric Stoves And Ranges (AREA)
Abstract
The invention provides a control method for an oven and the oven. The oven includes a first heating pipe movable in a direction close to the object to be treated. The control method comprises the following steps: acquiring a heating instruction; determining the heating position of a first heating pipe; controlling the first heating pipe to move to the heating position. According to the invention, the heating position of the heating pipe is adjusted, so that the heating pipe heats the object to be processed in a close range, the heat absorption rate of food can be improved, the heating efficiency is further improved, and the temperature of the heating chamber is more uniform.
Description
Technical Field
The invention relates to the field of kitchen appliances, in particular to a control method for an oven and the oven.
Background
The oven, as a heat capacity system, has the characteristics of large inertia and large hysteresis. At present, heating pipes of a traditional oven are usually distributed at the top, the bottom or the rear part of a heating chamber, so that heat is concentrated at the three positions, the central position of the heating chamber is relatively low in temperature, the temperature difference between food and the heating pipes is larger, namely the temperature reached by the heating pipes for heating the food at a certain temperature is higher, but the efficiency is lower, the energy loss is large, and meanwhile, due to the lack of the use experience of Chinese users on the oven, the phenomena of poor baking effect and uneven heating are easily caused. Currently, ovens are classified into static ovens and dynamic ovens.
The static oven utilizes the physical phenomena of cold air descending and hot air ascending to make the hot air and the cold air in the oven naturally convect, so the gas in the oven is in a natural state, and the static oven is called. However, since only the natural flow of air is utilized, the convection effect inside the oven is poor, and even if the heating pipes are arranged at the top, the bottom and the rear of the static oven, the temperature rise is relatively slow.
Compared with a static oven, the dynamic oven is additionally provided with the circulating fan at the rear part or the top part of the heating chamber, so that the hot air and the cold air in the oven are forced to flow in a convection manner, the heating pipes are arranged in the circumferential direction of the fan, the heating efficiency is improved to a certain extent, but the cost is improved and the available volume of the heating chamber is reduced due to the addition of the circulating fan and the circumferential heating pipes, and meanwhile, the problem of uneven temperature easily occurs in the oven due to the reasons of high heating speed, hot air convolution and the like.
In view of the above, there is a need for a control method for an oven and an oven with high heating efficiency and uniform heating temperature.
Disclosure of Invention
It is an object of the first aspect of the present invention to provide a control method for an oven with high heating efficiency.
It is a further object of the first aspect of the invention to improve the temperature uniformity of the heating chamber.
It is a further object of the first aspect of the invention to avoid excessive loss of water.
It is an object of the second aspect of the present invention to provide an oven.
According to a first aspect of the present invention, there is provided a control method for an oven including a first heating pipe movable in a direction close to an object to be processed, the control method comprising:
acquiring a heating instruction;
determining a heating position of the first heating pipe;
controlling the first heating pipe to move to the heating position.
Optionally, the step of determining the heating position of the first heating pipe comprises:
acquiring the type of the object to be processed;
matching the heating distance between the first heating pipe and the object to be treated according to the type;
judging whether the heating distance is smaller than the distance between the initial position of the first heating pipe and the object to be treated;
if so, the heating position is the position where the distance between the first heating pipe and the object to be processed is the heating distance.
Optionally, the control method further includes:
acquiring the temperature of the object to be processed;
determining the temperature of the first heating pipe according to the temperature of the object to be processed; or
Obtaining the heating time of the object to be treated;
and determining the temperature of the first heating pipe according to the heating time of the object to be treated.
Optionally, the temperature of the first heating pipe increases in a stepwise manner with an increase in the temperature of the object to be treated or an increase in the heating time, and the amplitude of the increase decreases gradually.
Optionally, the first heating pipe is annular, and the step of determining the heating position of the first heating pipe includes:
obtaining the thickness of the object to be processed in the moving direction of the first heating pipe;
and determining the heating position of the first heating pipe according to the thickness.
Optionally, the oven further includes a second heating pipe movable in a direction close to the object to be processed, the second heating pipe is annular and the moving direction of the second heating pipe is parallel to the moving direction of the first heating pipe, and the control method further includes:
acquiring the thickness of the object to be processed in the moving direction;
determining the heating position of the second heating pipe according to the thickness;
and controlling the second heating pipe to move to a corresponding heating position.
Optionally, the heating position of the second heating pipe is 1/3-2/3 thickness of the object to be treated.
Optionally, the control method further includes:
calculating the temperature rise rate of the object to be treated;
and determining the temperature of the second heating pipe according to the temperature of the first heating pipe and the temperature rise rate.
Optionally, the temperature calculation formula of the second heating pipe is as follows:
T2＝T1+t+n·d；
wherein, T2The temperature of the second heating tube; t is1Is the temperature of the first heating tube; t is a temperature compensation base number; n is the number of times that the temperature rise rate of the object to be treated is lower than a preset rate threshold; d is the number of temperature iteration steps.
According to a second aspect of the present invention, there is provided an oven comprising a first heating duct movable in a direction close to an object to be treated, and a controller, characterized in that the controller is configured for performing any of the above-described control methods.
According to the invention, the heating position of the heating pipe is adjusted, so that the heating pipe heats the object to be processed in a close range, the heat absorption rate of food can be improved, the heating efficiency is further improved, and the temperature of the heating chamber is more uniform.
Furthermore, the first heating pipe is used for heating the object to be processed in a short distance, and the second heating pipe is used for surrounding the object to be processed on the basis of heating the object to be processed in a short distance, so that the heating efficiency is improved, the temperature of the heating chamber is more uniform, the temperature uniformity of the object to be processed is improved, and the phenomenon of local scorching or half-cooked is avoided.
Furthermore, the temperature of the first heating pipe is increased in a step mode along with the increase of the temperature of the object to be processed or the increase of the heating time, the expansion amplitude is gradually reduced, and the temperature of the second heating pipe is finely adjusted by taking the temperature of the first heating pipe as a reference, so that the temperature uniformity in the oven can be improved, the heating efficiency is improved, excessive water loss of food materials is avoided, and the moisture content and the taste of the food materials are ensured.
The above and other objects, advantages and features of the present invention will become more apparent to those skilled in the art from the following detailed description of specific embodiments thereof, taken in conjunction with the accompanying drawings.
Drawings
Some specific embodiments of the invention will be described in detail hereinafter, by way of illustration and not limitation, with reference to the accompanying drawings. The same reference numbers in the drawings identify the same or similar elements or components. Those skilled in the art will appreciate that the drawings are not necessarily drawn to scale. In the drawings:
FIG. 1 is a schematic cross-sectional view, from top to bottom, of an oven according to one embodiment of the present invention;
FIG. 2 is a schematic front view of the oven of FIG. 1 with the bakeware and temperature probe removed;
FIG. 3 is a schematic cross-sectional view of the oven of FIG. 1, viewed from left to right, wherein the item to be treated is schematically illustrated;
FIG. 4 is a schematic block diagram of the electrical components of the oven of FIG. 1;
fig. 5 is a schematic cross-sectional view of the oven of fig. 1, viewed from left to right, with both the first heating tube and the second heating tube in a heating position;
FIG. 6 is a flow chart of a control method for an oven according to one embodiment of the present invention;
fig. 7 is a detailed flowchart of a control method for an oven according to a preferred embodiment of the present invention.
Detailed Description
FIG. 1 is a schematic cross-sectional view of an oven 100 according to one embodiment of the present invention, viewed from the top down; FIG. 2 is a schematic front view of oven 100 of FIG. 1 with grill plate 190 and temperature probe 180 removed; fig. 3 is a schematic cross-sectional view of the oven 100 shown in fig. 1, viewed from left to right, wherein the object to be treated 200 is schematically shown; fig. 4 is a schematic block diagram of the electrical components of the oven 100 shown in fig. 1. Referring to fig. 1 to 4, an oven 100 may include a cabinet 110, a door, a plurality of heating pipes, a baking tray 190, and a controller 150 storing a computer program.
The cabinet 110 may define a heating chamber 111 having a front opening, the heating chamber 111 being used to place the object to be processed 200. The door body may be disposed at a forward opening of the heating chamber 111, and is configured to open and close the heating chamber 111.
The baking tray 190 is detachably disposed in the heating chamber 111 for carrying the object 200 to be processed.
The plurality of heating pipes may include a first heating pipe 120 and a second heating pipe 130 horizontally disposed within the heating chamber 111. Wherein at least a portion of the first heating pipe 120 may be coiled in a serpentine shape to increase its radiation area. The second heating pipe 130 is annular and its projection on the horizontal plane is located outside the first heating pipe 120.
In some embodiments, the initial positions of the first heating pipe 120 and the second heating pipe 130 may both be located at the top of the heating chamber 111. In other embodiments, the initial position of the first heating pipe 120 may be located at the bottom of the heating chamber 111, and the initial position of the second heating pipe 130 may be located at the top of the heating chamber 111.
The technical solution of the present invention will be described in detail below by taking an example that the initial positions of the first heating pipe 120 and the second heating pipe 130 are both located at the top of the heating chamber 111.
Fig. 5 is a schematic cross-sectional view of the oven 100 shown in fig. 1, viewed from left to right, with both the first heating tube 120 and the second heating tube 130 in a heating position. Referring to fig. 3-5, the oven 100 may also include a lift module 170. The lifting module 170 may be configured to lift the first heating pipe 120 and the second heating pipe 130, respectively, under the control of the controller 150, so that the first heating pipe 120 and the second heating pipe 130 heat the object to be processed 200 closely.
The heating pipe heats the object 200 to be treated by radiation heat transfer according to the calculation formula of effective radiation:
wherein phi is the heat exchange quantity; Δ E is the net radiant capacity; ε is the blackness (emissivity); a is the area; x1，2Is the angular coefficient, i.e., the percentage of radiant energy emitted by face one that falls on face two.
For the liftable first heating pipe 120 in the oven 100, the angle coefficient X is removed in the formula1，2The outside is fixed. A point is taken on the first heating pipe 120, when the first heating pipe 120 descends, the angle of the object 200 to be processed relative to the point is increased from alpha to beta, and the angle coefficient X1，2And the heat exchange amount phi is increased, so that the heat absorption rate of the food to heat is improved, the heating efficiency is improved, and the temperature of the heating chamber 111 is more uniform.
In some embodiments, the heating distance d between the first heating pipe 120 and the object 200 to be treatedwIt is possible to set (for example, the heating distances of vegetables, bread, fish, chicken, and beef and mutton are sequentially decreased) according to the kind of food of the object 200 to be processed so that different kinds of food materials are appropriately heated.
The oven 100 may also include a distance detection module 160. The distance detection module 160 may be configured to detect a distance between the first heating pipe 120 and the object to be treated 200. The controller 150 may be configured to obtain a heating distance d corresponding to the object 200 to be processed after receiving the heating instructionwAnd at an initial distance d between the first heating pipe 120 and the object 200 to be treated0Greater than the heating distance dwAt this time, the first heating pipe 120 is controlled to move to a heating distance d from the object 200 to be treatedwHeating the object to be processed 200; if the initial distance d between the first heating pipe 120 and the object 200 to be treated0Heating distance d or lesswThe first heating pipe 120 may remain stationary.
In some embodiments, the temperature T of the first heating tube 1201Can be varied according to the temperature T of the object 200 to be treated0The rise or the increase of the heating time τ is stepwise, and the rise is gradually reduced, so that the moisture content of the food material is ensured and the excessive water loss of the food material is avoided while the temperature uniformity in the oven 100 is improved and the heating efficiency is improved. Wherein the temperature T of the object to be treated 2000Which can be detected by temperature probe 180.
Temperature T of the first heating pipe 1201The temperature of the heating pipe can be determined by a piecewise function formula, and can also be matched with a preset heating pipe temperature-food material temperature table (or a heating pipe temperature-heating time table).
Taking the heating elbow as an example, the temperature T of the first heating pipe 1201The calculation formula may be:
In the present invention, the temperature is measured in units of temperature and the time is measured in units of min.
In some embodiments, the distance detection module 160 may also be configured to detect the height H of the object to be treated 200. The controller 150 can be configured to control the second heating pipe 130 to move to the height 1/3-2/3 of the object 200 to be processed to heat the object 200 after receiving the heating instruction, so as to further improve the heating efficiency and the temperature uniformity of the object 200. For example, the controller 150 controls the second heating pipe 130 to move to 1/2 height of the object 200 to be processed, i.e. controls the second heating pipe 130 to move downward d0+H/2。
The temperature of the second heating pipe 130 may be determined according to the temperature of the first heating pipe 120 and the temperature rise rate of the object 200 to be processed, so as to effectively reduce the temperature difference between the edge and the center of the heating chamber 111 and improve the temperature uniformity of the object 200 to be processed while saving energy. Specifically, the temperature calculation formula of the second heating pipe 130 may be:
T2＝T1+t+n·d(2)
wherein, T2The temperature of the second heating pipe 130; t is1Is the temperature of the first heating tube 120; t is a temperature compensation base number; n is the number of times that the temperature rise rate of the object to be treated 200 is lower than a preset rate threshold; d is the number of temperature iteration steps.
The temperature compensation base t and the temperature iteration step d may increase in the same rule as the temperature of the first heating pipe 120.
In some embodiments, the oven 100 may further include a third heating pipe 140 disposed at the rear of the heating chamber 111 to further improve heating efficiency.
The third heating pipe 140 may be annular, and a plurality of fins 141 may be uniformly distributed thereon to increase a radiation area of the third heating pipe 140 and improve heating efficiency.
The temperature of the third heating pipe 140 may be the same as that of the second heating pipe 130 to improve the temperature uniformity of the heating chamber 111.
The oven 100 may further include a circulation fan disposed at the rear of the heating chamber 111, and the third heating duct 140 may be disposed around the circulation fan to further improve the temperature uniformity of the heating chamber 111.
Fig. 6 is a flowchart of a control method for the oven 100 according to one embodiment of the present invention. Referring to fig. 6, the control method for the oven 100 performed by the controller 150 of any of the above embodiments of the present invention may include the steps of:
step S602: and acquiring a heating instruction.
Step S604: the heating position of the first heating pipe 120 is determined.
Step S606: the movement of the first heating pipe 120 to the heating position is controlled to increase the heat absorption rate of the food, thereby increasing the heating efficiency and making the temperature of the heating chamber 111 more uniform.
Fig. 7 is a detailed flowchart of a control method for the oven 100 according to a preferred embodiment of the present invention. Referring to fig. 7, the control method for the oven 100 of the present invention may include the following detailed steps:
step S702: and acquiring a heating instruction.
Step S704: the food type of the object to be processed 200 is acquired.
Step S706: the heating distance between the first heating pipe 120 and the object 200 to be processed and the temperature formula of each heating pipe are matched according to the food type, so that different food materials can be properly heated.
Step S708: it is determined whether the heating distance of the first heating pipe 120 is less than the distance between the initial position of the heating pipe and the object to be processed 200. If yes, go to step S710; if not, go to step S712.
Step S710: the first heating pipe 120 is controlled to move to a distance from the object to be processed 200 as a heating distance. Step S714 is performed.
Step S712: the first heating pipe 120 remains stationary.
Step S714: the second heating pipe 130 is controlled to move to the 1/3-2/3 height of the object 200 to be processed, so as to further improve the heating efficiency and the temperature uniformity of the object 200 to be processed. In this step, the second heating pipe 130 may be moved to the 1/2 level of the object to be treated 200.
Step S716: the temperature of the object to be processed 200 is acquired. In this step, the temperature of the object to be processed 200 may be detected by the temperature probe 180.
Step S718: it is determined whether the temperature of the object to be processed 200 is less than the first temperature threshold. If yes, go to step S720; if not, go to step S722. Taking the heating of the elbow as an example, the first temperature threshold in this step may be 40 ℃.
Step S720: the first heating pipe 120 is heated at a first heating temperature. Taking the heating of the elbow as an example, the first heating temperature in this step may be 80 ℃. Step S728 is performed.
Step S722: it is determined whether the temperature of the object to be processed 200 is less than the second temperature threshold. If yes, go to step S724; if not, go to step S726. Taking the heating of the elbow as an example, the second temperature threshold may be 60 ℃ during this step.
Step S724: the first heating pipe 120 is heated at a second heating temperature. Taking the heating elbow as an example, the second heating temperature in this step may be 120 ℃. Step S728 is performed.
Step S726: the first heating pipe 120 is heated at a third heating temperature. Taking the heating elbow as an example, the second heating temperature in this step may be 150 ℃. Step S728 is performed.
Step S728: the heating temperature of the second heating pipe 130 is calculated, and the second heating pipe 130 and the third heating pipe 140 are heated at the heating temperature. In this step, the temperature of the second heating pipe 130 can be calculated according to the formula (2) to effectively reduce the temperature difference between the edge and the center of the heating chamber 111 and improve the temperature uniformity of the object 200 to be processed while saving energy. Step S734 is performed.
Step S730: the temperature rise rate of the object to be treated 200, i.e., the temperature rise value of the object to be treated 200 per unit time is calculated.
Step S732: and judging whether the temperature rise rate of the object to be processed 200 is smaller than a preset rate threshold value or not. If yes, returning to the step S728, recalculating the heating temperature of the second heating pipe 130, and compensating the heating temperature of the second heating pipe 130; if not, go to step S734.
Step S734: it is judged whether or not the heating time of the object to be processed 200 is equal to or longer than the time threshold. If yes, go to step S736; if not, the process returns to step S716, and the heating temperature of each heating pipe is determined again. In this step, the time threshold may be obtained by matching the controller 150 according to the food material type and the preset heating time-type table, or may be set by the user.
Step S736: each heating pipe stops heating, and the first heating pipe 120 and the second heating pipe 130 move to the initial positions. Returning to step S702, the heating instruction is newly acquired.
Thus, it should be appreciated by those skilled in the art that while a number of exemplary embodiments of the invention have been illustrated and described in detail herein, many other variations or modifications consistent with the principles of the invention may be directly determined or derived from the disclosure of the present invention without departing from the spirit and scope of the invention. Accordingly, the scope of the invention should be understood and interpreted to cover all such other variations or modifications.
Claims (7)
1. A control method for an oven including a first heating pipe movable in a direction close to an object to be treated, the control method comprising:
acquiring a heating instruction;
determining a heating position of the first heating pipe, comprising:
acquiring the type of the object to be processed;
matching the heating distance between the first heating pipe and the object to be treated according to the type;
judging whether the heating distance is smaller than the distance between the initial position of the first heating pipe and the object to be treated;
if so, the heating position is the position where the distance between the first heating pipe and the object to be processed is the heating distance;
controlling the first heating pipe to move to the heating position; wherein the content of the first and second substances,
the oven also comprises a second heating pipe which can move towards the direction close to the object to be treated, the second heating pipe is annular, and the moving direction of the second heating pipe is parallel to the moving direction of the first heating pipe; and the control method further comprises:
acquiring the thickness of the object to be processed in the moving direction;
determining the heating position of the second heating pipe according to the thickness;
controlling the second heating pipe to move to a corresponding heating position;
calculating the temperature rise rate of the object to be treated;
and determining the temperature of the second heating pipe according to the temperature of the first heating pipe and the temperature rise rate.
2. The control method according to claim 1, characterized by further comprising:
acquiring the temperature of the object to be processed;
determining the temperature of the first heating pipe according to the temperature of the object to be processed; or
Obtaining the heating time of the object to be treated;
and determining the temperature of the first heating pipe according to the heating time of the object to be treated.
3. The control method according to claim 2,
the temperature of the first heating pipe is increased in a step mode along with the temperature rise or the increase of the heating time of the object to be treated, and the amplitude of the rise is gradually reduced.
4. The control method according to claim 1, the first heating pipe being annular, characterized in that the step of determining the heating position of the first heating pipe comprises:
obtaining the thickness of the object to be processed in the moving direction of the first heating pipe;
and determining the heating position of the first heating pipe according to the thickness.
5. The control method according to claim 1,
the heating position of the second heating pipe is 1/3-2/3 thickness of the object to be treated.
6. The control method according to claim 1, characterized in that the temperature calculation formula of the second heating pipe is:
T2＝T1+t+n·d；
wherein, T2The temperature of the second heating tube; t is1Is the temperature of the first heating tube; t is a temperature compensation base number; n is the number of times that the temperature rise rate of the object to be treated is lower than a preset rate threshold; d is the number of temperature iteration steps.
7. An oven comprising a first heating duct movable in a direction close to an object to be treated, and a controller, characterized in that the controller is configured for performing the control method according to any one of claims 1 to 6.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910713766.7A CN112294129B (en) | 2019-08-02 | 2019-08-02 | Control method for oven and oven |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910713766.7A CN112294129B (en) | 2019-08-02 | 2019-08-02 | Control method for oven and oven |
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| CN112294129B true CN112294129B (en) | 2021-12-28 |
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| CN208625438U (en) * | 2017-12-29 | 2019-03-22 | 宁波方太厨具有限公司 | A kind of oven |
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| CN2083458U (en) * | 1991-01-25 | 1991-08-28 | 陈光昀 | Power saving electric cooking box |
| EP0686368A1 (en) * | 1994-06-08 | 1995-12-13 | Seb S.A. | Pivotable resistance heater for electric cooking apparatus |
| CN1907197A (en) * | 2005-08-02 | 2007-02-07 | 李文庆 | Highly effective energy saving baking oven |
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| CN112294129A (en) | 2021-02-02 |
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