CN114209222A - Control method and device of cooking equipment with smoking and roasting functions and medium - Google Patents

Abstract

The invention belongs to the technical field of kitchen electrical equipment, and particularly provides a control method, a control device and a computer readable storage medium of cooking equipment with a smoking and baking function, wherein the cooking equipment comprises: a cooking body having a cooking chamber in which food to be cooked is received; a fan guard assembly comprising a fan by which the cooking chamber is capable of creating a circulating air flow within the cooking chamber; and a grilling apparatus including at least one grilling module capable of dispensing a smoked flavor to an ingredient to be cooked contained in the cooking chamber, the control method including: causing at least a portion of the at least one smoke module to dispense a smoke flavor corresponding thereto; and operating said fan at least in the case of the delivery of a fumigated scent. By such an arrangement, an auxiliary cooking effect having a smoked flavor can be added to the food to be cooked.

Description

Control method and device of cooking equipment with smoking and roasting functions and medium

Technical Field

The invention relates to the technical field of kitchen electrical equipment, in particular to a control method and a control device of cooking equipment with a smoking and baking function and a computer readable storage medium.

Background

With the overall development of technologies related to the field of household appliances, household appliances are developed on two aspects of enrichment and refinement. As one of home appliances, electric cooking appliances are mainly cooking appliances for preserving, processing, and the like food materials, and with the development of enrichment and refinement, for example, in addition to a conventional gas range, a refrigerator, a microwave oven, and the like, specific forms corresponding to various cooking modes such as steaming, baking, frying, air-frying, and the like are also emerging.

As one of cooking devices, a hot air oven has an operating principle that cooking of food materials is realized by circulating hot air flow. Specifically, along with the circulating flow of hot air in the liner where the food to be cooked is located, when the hot air flows through the food, heat carried in the hot air can be transferred to the surface of the food, and the food can be processed in a hot air baking cooking mode by correspondingly controlling parameters such as the flow rate and the temperature of the hot air. Wherein, when the food material is meat, there is an auxiliary processing mode after the roasting is finished: after the food material is processed by the hot air oven and taken out, flavor seasonings (such as sauce brushing, material scattering and the like) are added on the surface of the food material to improve the taste of the food material. However, such a processing method has problems as follows: because the food materials are cooked after being processed and taken out, the flavor seasoning corresponding to the auxiliary treatment is difficult to permeate into the meat, and especially for single large-scale food materials such as whole chicken and whole fish, the improvement degree of the taste of the whole food materials by the auxiliary treatment is very limited.

As an improvement, as disclosed in chinese utility model patent (CN209826361U), a smokeless oven with smoking function includes a box body, a smoking box is provided inside the box body, an air intake component and a smoke exhaust component are provided on the wall of the box body, the air intake component and the smoke exhaust component are both communicated with the outside and the inside of the box body; a filter is arranged in the smoke exhaust assembly.

It can be seen that in this document, the smoking cartridge is supplied with aerobic air through the air intake assembly of the oven, so that the fuel in the smoking cartridge is continuously maintained in a semi-combusted state capable of generating smoke. Based on the method, the food can be baked by introducing the smoking cooking mode into the oven, and compared with the mode of baking by directly adopting hot air flow, the baked food has lasting and internal and external incense. However, since the smoke flavor is determined by the fuel property in the smoke box, the smoke method has the following problems: the fumigating smell is single. In addition, the smoking box serves as a smoke generating mechanism, and the core function of the smoking box is embodied as that a direct heat source for cooking is generated by means of an air inlet assembly of the oven, so that in order to ensure the cooking effect, a smoke quality-hot air flow quality associated control mechanism which is strictly matched with the cooking requirement of food materials needs to be made.

Accordingly, there is a need in the art for a new solution to the above problems.

Disclosure of Invention

Technical problem

The present invention has been made to solve at least some of the above-mentioned problems, and more particularly, to solve at least some of the above-mentioned problems to at least some extent.

Technical scheme

In view of the above, a first aspect of the present invention provides a method for controlling a cooking apparatus having a smoke-roasting function, the cooking apparatus comprising: a cooking body having a cooking chamber in which food to be cooked is received; a fan guard assembly comprising a fan by which the cooking chamber is capable of creating a circulating air flow within the cooking chamber; and a grilling apparatus including at least one grilling module capable of dispensing a smoked flavor to an ingredient to be cooked contained in the cooking chamber, the control method including: causing at least a portion of the at least one smoke module to dispense a smoke flavor corresponding thereto; and operating said fan at least in the case of the delivery of a fumigated scent.

It is understood that the specific structure of the smoking module, the principle of delivering the smoking flavor, the arrangement position of the smoking module in the cooking cavity, etc. can be determined by those skilled in the art according to actual situations. For example, the structures of the plurality of smoking modules may be the same or different, and the plurality of smoking modules may be collectively disposed at a certain position in the cooking cavity or dispersedly disposed at different positions, etc.

Through the setting of at least one smoking module, can seek to provide different smoked flavor through different smoking modules.

It is understood that the specific form, number, relative position and combination of the smoking modules can be determined by those skilled in the art according to actual requirements. For example, the plurality of smoking modules may be the same or different, and the relationship between the plurality of smoking modules may be, for example: the plurality of roasting modules are separately arranged in the cooking cavity, such as around food materials to be cooked; the multiple smoking modules have one or more combination relationships, such as the smoking modules comprising A, B and C, A, B and C comprising A-B-C and A-C-B; and the like.

For example, in the case that the smoking module includes a plurality of smoking modules, the plurality of smoking modules may be combined directly according to the structure thereof, or may be combined by introducing additional components, and the smoking modules are connected by means of clamping, overlapping, jogging, screwing, and the like, for example, the smoking modules include A, B and C, for example, no less than two mounting positions such as mounting holes are provided on A, B and C, the smoking modules are additionally provided with connecting members such as connecting rods, and the two combination relationships a-B-C and a-C-B are realized by matching the connecting members with different mounting positions.

Such as in the case where the smoking module comprises a plurality of such modules, at least a portion of which are connected to one another in a vertically stacked manner. Still taking the stacking as an example, the smoke evacuation mode of the smoking module in the stacked state and the non-stacked state may be the same or different, such as: when a certain smoking module is in a superposed state, the smoke exhaust path can generate a bypassing situation due to the interference of the smoking module above; the stacking state of a certain smoking module comprises a state 1 and a state 2, wherein the state 1 can exhaust smoke, and the state 2 cannot exhaust smoke; and the like.

It is understood that the number of the smoking modules in the stacking relationship and the specific form in the stacking state can be determined by those skilled in the art according to actual requirements. Such as may be: the plurality of smoking modules are divided into three groups, wherein the smoking modules in two groups are in a superposed state, and the smoking modules in the other group are in a state of being connected with each other in a horizontal plane; the smoking and roasting module in a superposed state comprises an upper layer, a middle layer and a lower layer, wherein the lower layer comprises a plurality of smoking and roasting modules; and the like.

With regard to the control method of the cooking apparatus with a smoke-curing function, in a possible implementation, the cooking body is provided with at least one first heating component, the fan guard assembly comprises a second heating component, and before the step of causing at least one part of the at least one smoke-curing module to dispense a corresponding smoke fragrance, the control method comprises: operating the second heating member; and selectively operating some or all of the at least one first heating member to: the hot air flow in the cooking cavity reaches the set temperature.

With this arrangement, the airflow in the cooking chamber can be in a preheated temperature state before the operation of the roasting and smoking device. In this case, the smoking and roasting function can be realized more effectively.

It will be appreciated that the skilled person can determine the specific magnitude of the set temperature according to actual requirements, such as a certain value not greater than 200 ℃.

It will be appreciated that after preheating is complete and the smoke-curing function is activated, the first/second heating means may still operate in an appropriate manner if temperature support is required for the main cooking. Such as only the first heating member is operated after the preheating is finished or the first heating member and the second heating member are both operated but the operating parameters such as power, time length and the like are different.

Furthermore, it is understood that the specific form, number and position of the first heating component in the cooking chamber can be determined by those skilled in the art according to actual requirements. Such as heating coils as the first heating member provided at both the top and bottom of the cooking chamber.

With respect to the control method of the cooking apparatus with a smoke-curing function, in one possible implementation, the smoke-curing module includes: a smoking part, wherein a containing space for placing smoking materials is formed in the smoking part; and a heating part which can give out heat to the smoking material so that the smoking material can emit smoking fragrance by means of the heat; wherein, the smoke curing device is also provided with a communicating part, and the aroma emitted by the smoke material can be distributed to the food materials to be cooked in the cooking cavity through the communicating part.

With this arrangement, a particular form of the smoke curing module is given. Thus, the auxiliary cooking effect of adding the smoked flavor to the food to be cooked can be achieved.

Specifically, during cooking in which the cooking apparatus performs main cooking on food to be cooked, the smoke is heated by the heating portion to emit a smoke fragrance, thereby adding an auxiliary cooking effect to the main cooking. Since the smoking device is only used as an auxiliary cooking mechanism, which is not necessarily related to the core function of the cooking device, a control mechanism strongly related to the heat medium of the main cooking is not required to be established.

On the basis, the operation parameters (such as heating intensity, total heating time, heating origin and destination) of the heating part are adjusted, so that the incense can be distributed to the food to be cooked in an expected manner. On this basis, just can be when the edible material of treating the culinary art accomplishes the culinary art, under the prerequisite that the edible material of treating the culinary art can attach smoked flavor, the taste that the smoked flavor can satisfy food better. For example, the aroma is more tasty than applying sauce after the food is taken out; and the like.

It should be noted that the distribution of the "incense emitted from the incense material can be distributed to the food material to be cooked through the communication part" includes various forms, such as direct distribution or indirect distribution, and the direct distribution or the indirect distribution can be realized through different distribution paths. On the basis of this, the form of the communicating portion may also be diversified accordingly, such as one or more communicating structures may be included, and the structural form, arrangement orientation, and the like of the communicating structure may be flexibly determined. For example, if the food material to be cooked is located above the grilling device, the distribution paths include three types, the first type is directly distributed by a vertical upward distribution path (e.g., the communication portion is disposed right above the smoking portion), the second type is directly distributed by an oblique upward distribution path (e.g., the communication portion is disposed on the side portion of the smoking portion), and the third type is indirectly distributed by a curved path (e.g., after the smoke flavor is distributed, the smoke flavor flows out of the cooking chamber where the food material to be cooked is located along with the hot air flow in the hot air oven, and the smoke flavor is heated by the heating pipe of the hot air oven and then is sent into the cooking chamber where the food material is located again); and the like.

It can be understood that, on the premise of ensuring that the smoking material can receive the heat to be emitted, the specific forms of the smoking material part and the heating part, the position relationship between the two parts and the like can be determined by those skilled in the art according to the actual situation. For example, the heating part can be directly arranged (such as embedded or fixed) on the smoking part or connected with the smoking part through a communicable structure, and the like.

With regard to the above-mentioned method for controlling a cooking apparatus with a smoke curing function, in one possible embodiment, the accommodating space comprises a plurality of subspaces, and the smoke material can be placed in at least one part of the subspaces.

By such an arrangement, a specific placement of the smoking material in the receiving space is given.

It is understood that a person skilled in the art may determine the specific form and number of the subspaces and the specific way of forming the accommodating space by each subspace, etc. according to actual requirements. For example, if the subspace includes 1, 2, 3, 4, 5, wherein the subspace 3 is located at the middle portion and is not allowed to contain smoking material, the subspaces 1, 2, 4, 5 surround the periphery of the subspace 1 and can contain smoking material.

Taking the way that the 5 subspaces form the accommodating space as an example, in a specific example, the smoking material A is placed in the subspaces 1 and 2, and the smoking material B is placed in the subspaces 4 and 5. In this way, it is possible to distribute the aroma corresponding to the two kinds of smoke to the food to be cooked. If necessary, the smoking materials A and B can be exchanged, partially exchanged or adjusted, for example, such an exchange mode can be adopted: smoking materials A are placed in the subspaces 1, 2 and 4, and smoking materials B are placed in the subspace 5; smoking material A is still placed in the subspaces 1 and 2, and smoking material B is adjusted to smoking material C in the subspaces 4 and 5; and the like.

With regard to the control method of the cooking apparatus with a smoking function, in a possible implementation manner, the communication part comprises a first communication unit, and the first communication unit is arranged in the smoking part.

With this arrangement, a specific arrangement of the communication parts is given.

It is understood that the specific form of the first communicating unit and the specific arrangement position thereof on the housing, etc. can be flexibly determined by those skilled in the art according to the actual situation, for example, the first communicating unit may include one or more communicating structures, and the communicating structures may be distributed in the whole area or partial area of the smoking material portion, etc.

With regard to the control method of the cooking apparatus with a smoke-curing function, in a possible implementation manner, the smoke-curing device comprises a collecting part which can gather related objects from the direction of the food material to be cooked during the cooking of the food material to be cooked.

With such an arrangement, the cleanliness of the cooking environment can be ensured by the arrangement of the collecting portion.

The correlation as coming from the orientation of the food material to be cooked may include, but is not limited to, powder/residue/liquid marinade of the food material surface, oil stains generated during cooking, etc.

It can be understood that, those skilled in the art can determine the structural form of the collecting part, the number of the included components and the corresponding relationship between the collecting part and the plurality of smoking and roasting modules according to actual requirements. Such as may be: only comprises one part, and the collection of related objects is realized through the part no matter the number of the smoking and roasting modules is large; the smoking and roasting device comprises a plurality of selectable components, one or more of which are selected according to different combination states of the smoking and roasting modules; and the like.

If the collecting section may be a plate-like structure, a box-like structure, or the like, after collecting the relevant objects, the relevant objects may be received by a dynamic (such as a case where collection and discharge are allowed to be performed simultaneously with collection and discharge, or the like) or static (collective discharge after collection) processing; and the like. For example, the collecting part is provided with a pipeline, one end of the pipeline is communicated with the main structure of the collecting part so as to lead out the collected related objects in time, and the other end of the pipeline is externally connected with a box body or directly externally connected to a space allowing free discharge, such as a sewer, and thus, the related objects can be discharged in time in a manner of being collected and discharged.

With regard to the control method of the cooking apparatus with a smoke curing function, in a possible implementation manner, the communication part comprises a second communication unit, and the second communication unit is arranged on the collection part.

With this arrangement, a specific design of the connecting element is provided.

Similar to the aforementioned first communicating unit, a person skilled in the art may flexibly determine a specific form of the second communicating unit, a specific arrangement position of the second communicating unit on the collecting portion, and the like according to actual conditions, for example, the second communicating unit may include one or more communicating structures, the form of the communicating structure may be the same as or different from that of the first communicating unit, and similarly, the communicating structure may be distributed in all regions or partial regions of the collecting portion, and the like.

A second aspect of the present invention provides a computer readable storage medium adapted to store a plurality of program codes, the program codes being adapted to be loaded and executed by a processor to perform the control method of the cooking apparatus with a smoke and fire function as any one of the foregoing.

It is understood that the computer readable storage medium has all the technical effects of any one of the above-mentioned control methods of the cooking apparatus with a smoke-toasting function, and thus the detailed description thereof is omitted.

It will be understood by those skilled in the art that all or part of the flow of the control method of the cooking apparatus with a smoke-curing function according to the present invention can be implemented by a computer program, which can be stored in a computer readable storage medium, and the steps of the above-mentioned method embodiments can be implemented when the computer program is executed by a processor. Wherein the computer program comprises a computer program code, it is understood that the program code comprises but is not limited to a program code for executing the above-mentioned control method of the cooking apparatus with a smoke-curing function. For convenience of explanation, only portions relevant to the present invention are shown. The computer program code may be in source code form, object code form, an executable file or some intermediate form, etc. The computer-readable storage medium may include: any entity or device capable of carrying said computer program code, media, usb disk, removable hard disk, magnetic diskette, optical disk, computer memory, read-only memory, random access memory, electrical carrier wave signals, telecommunication signals, software distribution media, etc. It should be noted that the computer readable storage medium may contain content that is subject to appropriate increase or decrease as required by legislation and patent practice in jurisdictions, for example, in some jurisdictions, computer readable storage media that does not include electrical carrier signals and telecommunications signals in accordance with legislation and patent practice.

A third aspect of the present invention provides a control device comprising a memory and a processor, the memory being adapted to store a plurality of program codes, the program codes being adapted to be loaded and run by the processor to perform the control method of the cooking apparatus with a smoke-cure function as set forth in any one of the preceding claims.

It can be understood that the control device has all the technical effects of any one of the control methods of the cooking apparatus with a smoke-baking function described in the foregoing, and details are not repeated herein. The control device may be a control device apparatus formed including various electronic apparatuses.

The fourth aspect of the present invention provides a control apparatus comprising a control module configured to execute the control method of the cooking device with a smoke-cure function of any one of the preceding claims.

It can be understood that the control device has all the technical effects of any one of the control methods of the cooking apparatus with a smoke-baking function described in the foregoing, and details are not repeated herein.

In the description of the present invention, a "control module" may include hardware, software, or a combination of both. A module may comprise hardware circuitry, various suitable sensors, communication ports, memory, may comprise software components such as program code, or may be a combination of software and hardware. The processor may be a central processing unit, microprocessor, image processor, digital signal processor, or any other suitable processor. The processor has data and/or signal processing functionality. The processor may be implemented in software, hardware, or a combination thereof. Non-transitory computer readable storage media include any suitable medium that can store program code, such as magnetic disks, hard disks, optical disks, flash memory, read-only memory, random-access memory, and the like.

Further, it should be understood that, since the setting of the control module is only for explaining the functional units in the system corresponding to the control method of the cooking apparatus with a smoke curing function of the present invention, the physical device corresponding to the control module may be the processor itself, or a part of software, a part of hardware, or a part of a combination of software and hardware in the processor. Thus, the number of control modules is only exemplary. Those skilled in the art will appreciate that the control module may be adaptively split according to the actual situation. The specific splitting of the control module does not cause the technical solution to deviate from the principle of the present invention, and therefore, the technical solution after splitting will fall into the protection scope of the present invention.

Drawings

The cooking apparatus of the present invention will be described below with reference to the accompanying drawings in conjunction with a hot air oven (hereinafter referred to as an oven). In the drawings:

FIG. 1 is a schematic view showing the construction of a smoking device in an oven according to a first embodiment of the present invention;

FIG. 2 shows a schematic cross-sectional view of a smoke curing apparatus in an oven according to a first embodiment of the present invention;

FIG. 3 is a schematic view showing the construction of a smoking device in an oven according to a second embodiment of the present invention;

FIG. 4 shows a schematic view of the assembly of a second embodiment of the smoking device of the present invention in an oven, showing a top heating tube as the first heating element;

fig. 5 shows a schematic view of the internal structure of an oven according to a second embodiment of the invention, with the bottom plate of the cooking body removed, thus showing the bottom heating tube as a first heating element;

FIG. 6 illustrates a schematic structural view of a hood assembly in an oven according to an embodiment of the present invention; and

fig. 7 is a flowchart illustrating a control method of an oven according to an embodiment of the present invention.

List of reference numerals

100. An oven; 1. a cooking body; 11. a back plate; 121. a top heating tube; 122. a bottom heating tube; 13. an installation position; 2. a fan guard assembly; 21. a fan guard; 211. an air return opening; 212. an air supply outlet; 222. a fan; 23. a heating coil; 300. a smoke curing device; 3. a smoking and roasting module; 31. a housing; 32. smoking; 33. smoking material matrix; 331. a subspace; 341. communicating the hole groups; 342. communicating with a large hole; 343. a strip hole; 344. a support sheet; 345. a gap; 35. a heating section; 36. collecting the monomer; 37. a cover body.

Detailed Description

Preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only for explaining the technical principle of the present invention, and are not intended to limit the scope of the present invention. For example, although the present embodiment is described in connection with an oven, this is not intended to limit the scope of the invention, and those skilled in the art may apply the invention in other application scenarios without departing from the principles of the present invention. Such as a steaming and baking all-in-one machine.

It should be noted that, in the description of the present invention, the singular terms "a", "an" and "the" may also include the plural. The terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

Furthermore, while numerous specific details are set forth in the following description in order to provide a better understanding of the invention, it will be apparent to those skilled in the art that the invention may be practiced without some of these specific details. In some instances, oven principles and the like, which are well known to those skilled in the art, have not been described in detail in order to not unnecessarily obscure the present invention.

Referring to fig. 1 to 6, fig. 1 is a schematic view showing a structure of a grilling apparatus in an oven according to a first embodiment of the present invention, fig. 2 is a schematic view showing a cross-sectional view of the grilling apparatus in an oven according to the first embodiment of the present invention, fig. 3 is a schematic view showing a structure of the grilling apparatus in an oven according to a second embodiment of the present invention, fig. 4 is a schematic view showing an assembly of the grilling apparatus in the oven according to the second embodiment of the present invention, fig. 5 is a schematic view showing an internal structure of the oven according to the second embodiment of the present invention, and fig. 6 is a schematic view showing a structure of a fan oven hood assembly according to one embodiment of the present invention. As shown in fig. 1 to 6, the oven 100 mainly includes a cooking body 1, a fan guard assembly 2, and a grill device 3 disposed in the cooking body, and the grill device 300 includes at least one grill module. In the embodiment corresponding to fig. 1 and 2, the smoking device includes three smoking modules, in the embodiment corresponding to fig. 3, the smoking device 300 includes only one smoking module, and the structures of the smoking modules in the two embodiments are substantially the same. In the examples shown in fig. 4 and 5, the top heating pipe 121 and the bottom heating pipe 122 are respectively arranged at the top and the bottom of the oven as the first heating components, wherein the top heating pipe is arranged at the inner side of the top wall of the oven (exposed to the environment of the cooking cavity), and the bottom heating pipe is arranged at the bottom of the oven in the following manner: the bottom of the oven comprises an outer layer structure and an inner layer structure, and a bottom heating pipe is clamped between the outer layer structure and the inner layer structure.

In one embodiment, the smoking device (as shown in fig. 3) is disposed inside the bottom of the oven cavity in a clamping manner. Illustratively, the manner of implementing the card is as follows: the bottom of the smoking device is provided with a region which is matched with the smoking device and the bottom of the recess is circular, and in an assembled state, the side region of the smoking device close to the bottom of the smoking device is clamped on the side wall of the region.

Wherein, the cooking main body is formed with a cooking chamber (such as an inner container) for holding food materials to be cooked. If a shelf is arranged in the inner container, the food to be cooked is directly placed on the shelf or placed in a vessel (such as a plate) placed on the shelf, and the smoking and baking device is placed below the shelf. For example, a plurality of smoking modules in the smoking device form a whole and can be movably arranged at the inner side of the bottom of the inner container, so that when the placement direction of food materials to be cooked is changed, the placement position of the smoking device is correspondingly adjusted. Such as may be: a plurality of placing positions are configured for the smoking and roasting device at the inner side of the bottom of the inner container, and one of the placing positions can be selected according to the actual situation; or the smoking and roasting device is placed at the inner side of the bottom of the inner container in an unconstrained mode, so that the placement position of the smoking and roasting device can be flexibly adjusted; and the like.

Wherein, the fan guard subassembly mainly used realizes the circulation flow during the production of hot gas flow and the culinary art to the realization treats the main culinary art function of the edible material of culinary art. The smoking and roasting device is mainly used for giving out one or more smoking flavors to food materials to be cooked during the cooking period of main cooking of the food materials to be cooked, and adding auxiliary cooking effect to the main cooking. Thus, after the food material is taken out of the cooking cavity after cooking, the flavor effect corresponding to the aroma provided by the smoking device can be achieved.

In a possible embodiment, the fan guard assembly 2 mainly includes a fan guard 21, a fan, and a heating coil 23 as a second heating component, and the specific structure is as follows: the liner is provided with a back plate 11 on one side (such as a back side) far away from an operation side (such as the operation side is a side facing a user and can be generally called as a front side) of the user, a fan cover 21 is installed on the back plate, a hot air chamber is formed between the fan cover and the back plate, the fan cover is provided with a return air opening 211 near the middle part of the fan cover, and a blast opening 212 is arranged around the circumferential direction of the return air opening 211. A fan is disposed within the hot air chamber at a location corresponding to the return air opening, the fan including a motor (not shown, at the back of the fan guard assembly) and a fan 222. The motor rotates to drive the fan to rotate at a position facing the air return opening, and the rotation of the fan can lead the air in the inner container to flow through the air return opening and then to be led into the hot air chamber. A heating coil is arranged in the hot air chamber at a position corresponding to the air return opening, and if the fan is arranged in an area encircled by the heating coil. Therefore, under the action of the fan, air in the inner container flows through the air return opening and is sucked into the hot air chamber, the air is heated by the heating coil pipe and is converted into hot air carrying heat, and then the hot air is thrown to the air supply opening on the periphery and is sent into the inner container again. By such circulation, the hot air flow can continuously distribute the air carrying heat to the surface of the food material to be cooked, thereby realizing the main cooking function.

In the present embodiment, the air return opening 211 is substantially a disk-shaped area formed by grid holes, and the air supply opening 212 includes a plurality of air supply points, for example, the air supply points are substantially bar-shaped holes. Illustratively, the fan guard includes a plate portion and a flange extending from the plate portion in a direction adjacent to the back plate 11, the back plate, the flange and the plate portion thereby forming the hot air chamber. The air supply points comprise a plurality of air supply points arranged on the turned-over edge and three groups arranged on the plate-shaped structure from top to bottom, and each group comprises a small group which is symmetrically arranged on the two sides of the first air return opening in a left-right mode. The group on the upper part comprises small groups which are symmetrically arranged at the left side and the right side of the first air return opening and are composed of two air supply points. The middle group consists of two and the lower group consists of 4. Obviously, the specific configuration of the air supply outlet is just a specific example, and those skilled in the art can flexibly adjust the configuration according to actual needs.

The smoking and roasting device 300 includes one or more smoking and roasting modules, which mainly include a smoking part, a heating part, a collecting part and a communicating part. Wherein, can place one or more stacte in the stacte portion, heating portion mainly used heats the stacte and makes it reach the temperature state that can give off stacte, and collecting portion mainly used collects the relevant things such as the oil stain in the position of the edible material that comes from waiting to cook, and the intercommunication portion mainly used makes stacte reach the edible material department of waiting to cook, in this embodiment, the intercommunication portion includes first intercommunication unit and second intercommunication unit.

Example 1

With continued reference to fig. 1 and 2, the number of the smoking modules includes three and is integrated in a vertically stacked manner. The material smoking part of each smoking and roasting module includes a circular truncated cone-shaped housing 31 (the area of the lower bottom surface is larger than that of the upper bottom surface), and the lower bottom surface of the upper smoking and roasting module is substantially the same as the upper bottom surface of the lower smoking and roasting module, so that the first communication units corresponding to the respective smoking and roasting modules can smoothly discharge smoke in the case of forming an integral smoking and roasting device. Namely: each layer of the smoking and roasting module can independently complete the smoking and roasting function corresponding to the smoking fragrance. Corresponding to the combination mode of superpose, the flue-curing module between the layer can be through reasonable cooperation mode, exemplarily, if design the modularization interface that connects each other with the mode of joint each other (for example the upper bottom surface of the flue-curing module of below is provided with the arch, the lower bottom surface of the flue-curing module of top sets up in the recess of looks adaptation with it), can conveniently connect and dismantle. Therefore, smoking materials with different flavors can be put into the smoking and roasting device at one time, and smoking fragrance with different flavors can be added in the roasting process, so that the requirements of users on the flavors can be better met.

An accommodating space is formed in the shell, the smoking materials 32 are placed in the part of the accommodating space close to the lower part, and a smoke collecting cavity is formed in the part of the accommodating space close to the upper part. The side wall of the housing is uniformly distributed along its circumferential direction at a position corresponding to the upper second portion with a plurality of communication hole groups 341 as first communication units, each of which includes a plurality of communication small holes provided in a concentrated manner.

In a specific embodiment, the heating part 35 is a heating pipe disposed at the bottom of the smoking module, and the heating pipe is disposed at the bottom of the smoking material base in an embedded manner, so that the smoking material can emit corresponding smoking fragrance by means of heat generated by the heating pipe.

It is understood that a heating pipe is only an exemplary configuration of the heating unit, and that a person skilled in the art may adapt it according to the actual requirements. Such as may be: the mass base of the smoking module comprises two sub-sections which are insulated from each other, each section being provided with a heating tube.

Based on this, it is possible to divide the plurality of wells into two parts corresponding to the two sub-parts, and to place different smoke materials (e.g., denoted as smoke material a and smoke material B) in the two parts, respectively. In this way, it is possible to deliver to the food material to be cooked a flavour of a first quality produced by smoke A, a flavour of a second quality produced by smoke B and a flavour of a plurality of mixed qualities produced by smoke A and B in proportions.

In one possible embodiment, the collecting part comprises three collecting units 36 corresponding to the smoking modules one by one, and the collecting units comprise annular sheet-shaped collecting bodies surrounding the periphery of the shell, and the collecting bodies are recessed downwards from outside to inside along the radial direction of the collecting bodies, so that oil stains can be timely guided to the position of the radial inner side. The annular separation blade is arranged at the position close to the radial inner side of the collecting main body, and the position of the collecting main body close to the middle part and the annular separation blade form an annular groove capable of containing related objects. In this way, oil stains and the like precipitated from the food material to be cooked during cooking can be collected in the annular groove in time, thereby ensuring cleanliness during cooking.

In one possible embodiment, the collection unit is located above the first communication unit. Through such setting, collect the main part when collecting relevant thing such as oil stain, thereby can also prevent effectively that relevant thing such as oil stain from falling into first communicating element and influencing the giving off of smoked fragrant smell. In concert, the first communicating unit is formed by the communicating hole group consisting of the plurality of communicating small holes, so that related objects such as block-shaped solid objects can be further effectively prevented from falling into the accommodating space through the first communicating unit. On the basis, a second communicating unit can be arranged on the collecting main body in the shape of a ring sheet, for example, the second communicating unit comprises a plurality of large communicating big holes 342, and the number and the arrangement position of the large communicating holes correspond to the communicating hole group formed by the plurality of small communicating holes which are arranged in a concentrated manner.

In this way, the (first and second) communicating units form a communicating part in a combined manner, and the incense emitted by the smoking material can be distributed to the food to be cooked through the communicating hole group and the communicating big hole based on the communicating part in the combined manner. Such as may be: carry with the flue gas of smoked fragrant smell and send to the inner bag after through first communicating unit from collection cigarette chamber, divide into two parts, wherein: a part of smoke (such as the emission direction of the smoke is close to the horizontal direction or the direction of the smoke downwards in an inclined way) does not pass through the position corresponding to the collecting main body, so that the smoke can be freely diffused and diffused to the inner container and finally reach the food to be cooked; another part (for example, the discharge direction of the smoke is inclined upwards and close to the vertical direction) will pass through the position corresponding to the collecting main body, at the moment, at least one part of the smoke can diffuse and permeate through the inner container to reach the food to be cooked finally through the second communication unit.

In one possible embodiment, the smoking device is configured with a hood 37, e.g., the hood is a lid-like structure configured at the top of the smoking device. Thus, during cooking of the food material to be cooked, the dripping of the relevant matter such as oil stains on the main structure of the smoking device can be avoided. In embodiment 1, the cover 37 is directly fastened to the ring-shaped stopper at the middle of the uppermost collection unit.

Example 2

With continued reference to FIG. 3, in one possible embodiment, the number of smoke curing modules includes 1. The structure of the single roasting module is substantially the same as that of the previous embodiment, and the description thereof is omitted.

With continued reference to FIG. 4, this embodiment is to install the roasting apparatus corresponding to embodiment 2 inside the bottom of the oven.

It can be seen that, in the oven of the present invention, the oven of the present invention has a smoke curing function by the configuration of the smoke curing device. Specifically, while the food to be cooked contained in the inner container is cooked in the oven by hot air cooking, the aroma emitted from the various spices for the food to be cooked can be expected to remain the roasting function of the regular meat. The obtaining of a plurality of smoking flavors can be realized by different smoking modules, and different smoking materials can be placed in the same smoking module. Such application scenarios exist as: open, shared cooking processes with social attributes require ovens with cooking capabilities that provide multiple flavors. The oven disclosed by the invention can well meet the requirements in the application scene. In addition, because the cooking equipment and the smoking and baking device both relate to a heat providing mechanism, the heating part is flexibly shared, and the heat can be shared to a certain extent.

Taking the food material to be cooked as meat as an example, compared with the mode that the flavor seasoning is added on the surface of the meat after the meat is baked to be mature, the food material can be better tasty, the fragrance is more mellow, and the smoking part allows a user to select the smoking fragrance liked by the user according to the actual requirement, so that richer flavor and mouthfeel can be often formulated aiming at the food material to be cooked, and the user experience is obviously improved.

Based on the structure, the invention also provides a control method of the oven.

Ovens typically have multiple cooking programs, with different cooking programs typically adapted to cook different food items, each cooking program typically including different cooking stages, each cooking stage typically having a certain duration and cooking intensity (e.g., embodied as a flow rate of hot air, a temperature, etc.). In a possible embodiment, the cooking program comprises a preheating phase, a main cooking phase 1 and a main cooking phase 2, wherein in the main cooking phase 1 an auxiliary cooking is added, mainly realized by the flue-curing device. An auxiliary cooking stage 1 mainly realized by a smoking device is added between the main cooking stage 1 and the preheating stage, and an auxiliary cooking stage 2 mainly realized by the smoking device is added after the main cooking stage 2.

Referring to fig. 7, fig. 7 is a flowchart illustrating a control method of an oven according to an embodiment of the present invention. As shown in fig. 7, the control method mainly includes the following steps:

s701, during the preheating stage, operating a top heating pipe and a bottom heating pipe which are used as first heating parts, and operating a motor of the fan guard assembly and a heating coil which is used as a second heating part.

And timing until the preheating stage is finished.

In a specific embodiment, the duration of the preheating phase is 5-10min, and the temperature of the hot air flow in the cooking chamber is 150-.

S703, during the auxiliary cooking phase 1, operating the motor and the bottom heating tube, and operating the heating tube of the roasting device, so as to "pre-smoke" the food material to be cooked before the main cooking phase begins.

And timing until the auxiliary cooking stage 1 is finished.

S705, during the main cooking phase 1, operating the motor, the heating coil, the top heating tube and the bottom heating tube, and operating the heating tube of the roasting device, so as to perform an accompanying roasting treatment of the food material to be cooked during the main cooking thereof.

And (4) timing until the end of the main cooking stage 1.

And S707, during the main cooking stage 2, the motor and the heating coil are operated, and the heating pipe of the smoking and baking device does not work, so that the food to be cooked is subjected to main cooking through hot air flow at a lower temperature.

And (4) timing until the end of the main cooking stage 2.

S709, during the auxiliary cooking stage 2, operating the motor and the heating tube of the roasting device, thereby adding a tail-closing type of smoking process to the food material to be cooked without continuously heating the hot air flow.

And (4) timing until the auxiliary cooking stage 2 is finished.

And (3) after the auxiliary cooking stage 2 is finished, standing for 3-5min, opening a door body of the oven, taking out the cooked food, and finishing the cooking.

It can be seen that in the control method of the invention, by adding three stages of auxiliary cooking (between the preheating stage and the main cooking stage 1, during the main cooking stage 1, and after the main cooking stage 2) by the smoking device, it is possible to add an auxiliary cooking effect having a smoked flavor to the food to be cooked after the cooking is completed and taken out.

It should be noted that, although the foregoing embodiments describe each step in a specific sequence, those skilled in the art may understand that, in order to achieve the effect of the present invention, different steps do not have to be executed in such a sequence, and may be executed simultaneously or in other sequences, and some steps may be added, replaced or omitted, and these changes are within the protection scope of the present invention. Such as may be: the heating pipes of the roasting device are also turned on during the main cooking stage 2, the auxiliary cooking stage 1 or 2 thereof is omitted, etc.

It should be noted that, although the control method configured in the above-described specific manner is described as an example, those skilled in the art will appreciate that the present invention should not be limited thereto. In fact, the user can flexibly adjust the relevant steps and the parameters and other factors in the steps according to the situations such as practical application scenes, for example, placing more than one smoking material on the smoking material substrate, increasing the number of the smoking modules, adjusting the parameters of the auxiliary cooking in three stages to make the smoking effect different, and the like.

So far, the technical solutions of the present invention have been described in connection with the preferred embodiments shown in the drawings, but it is easily understood by those skilled in the art that the scope of the present invention is obviously not limited to these specific embodiments. Equivalent changes or substitutions of related technical features can be made by those skilled in the art without departing from the principle of the invention, and the technical scheme after the changes or substitutions can fall into the protection scope of the invention.

Claims (10)

1. A method of controlling a cooking apparatus having a smoke-roasting function, the cooking apparatus comprising:

a cooking body having a cooking chamber in which food to be cooked is received;

a fan guard assembly comprising a fan by which the cooking chamber is capable of creating a circulating air flow within the cooking chamber; and

a smoke-curing device which comprises at least one smoke-curing module, wherein the smoke-curing module can send smoke fragrance to the food materials to be cooked in the cooking cavity,

the control method comprises the following steps:

causing at least a portion of the at least one smoke module to dispense a smoke flavor corresponding thereto; and is

Operating said fan at least in the case of the delivery of a fumigated scent.

2. The control method of claim 1, wherein the cooking body is configured with at least one first heating element and the fan guard assembly includes a second heating element, the control method comprising, prior to the step of causing at least a portion of the at least one smoke module to dispense a corresponding scent:

operating the second heating member; and is

Selectively operating some or all of the at least one first heating member to:

the hot air flow in the cooking cavity reaches the set temperature.

3. The control method according to claim 1 or 2, wherein the smoke curing module comprises:

a smoking part, wherein a containing space for placing smoking materials is formed in the smoking part; and

a heating part which can give out heat to the smoking material so that the smoking material can emit smoking fragrance by means of the heat;

wherein, the smoke curing device is also provided with a communicating part, and the aroma emitted by the smoke material can be distributed to the food materials to be cooked in the cooking cavity through the communicating part.

4. The control method of claim 3, wherein the containment space comprises a plurality of subspaces, the smoking material being positionable in at least a portion of the subspaces.

5. The control method according to claim 3, wherein the communication portion includes a first communication unit provided to the smoking portion.

6. The control method according to claim 3, wherein the smoking device comprises a collecting portion capable of gathering relevance from the orientation of the food material to be cooked during cooking of the food material to be cooked.

7. The control method according to claim 6, characterized in that the communication portion includes a second communication unit provided to the collection portion.

8. A computer-readable storage medium, characterized in that the storage medium is adapted to store a plurality of program codes, said program codes being adapted to be loaded and run by a processor to perform the method of controlling a cooking apparatus with a smoke-cure function of any of claims 1 to 7.

9. A control device characterized in that it comprises a memory and a processor, said memory being adapted to store a plurality of program codes, said program codes being adapted to be loaded and run by said processor to perform the control method of a cooking apparatus with a flue-cure function according to any one of claims 1 to 7.

10. A control apparatus, characterized in that the control apparatus comprises a control module configured to execute the control method of the cooking device with the smoke-cure function of any one of claims 1 to 7.

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