CN114246490A - Method and device for controlling smoking and baking of cooking equipment and medium - Google Patents

Abstract

The invention belongs to the technical field of kitchen electrical equipment, and particularly provides a smoking control method, a control device and a computer readable storage medium of cooking equipment, wherein the cooking equipment comprises a cooking main body, the cooking main body is provided with a cooking cavity, and a smoking device is placed in the cooking cavity, the smoking device comprises at least one smoking module, the smoking module can give out smoking fragrance and/or steam to food materials to be cooked, which are placed in the cooking cavity, and the smoking 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 causing at least a portion of the at least one smoke module to emit said steam during the emission of the aroma. With such an arrangement, an auxiliary cooking effect of adding a smoked flavor to the food can be achieved. On the basis, the mouthfeel is further improved and the user experience is improved by introducing the steam.

Description

Method and device for controlling smoking and baking of cooking equipment and medium

Technical Field

The invention relates to the technical field of kitchen electrical equipment, in particular to a smoking and baking control method and device of cooking equipment 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, the first aspect of the present invention provides a method for controlling smoking of a cooking apparatus, the cooking apparatus including a cooking main body having a cooking cavity, and a smoking device disposed in the cooking cavity, wherein the smoking device includes at least one smoking module capable of emitting a smoking flavor and/or steam to food materials to be cooked contained in the cooking cavity, the method comprising: causing at least a portion of the at least one smoke module to dispense a smoke flavor corresponding thereto; and causing at least a portion of the at least one smoke module to emit said steam during the emission of the aroma.

With such an arrangement, an auxiliary cooking effect of adding a 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.

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.

For the above method for controlling a smoking of a cooking apparatus, in one possible embodiment, the smoking module comprises: a smoking part, wherein a containing space for placing smoking materials is formed in the smoking part; a steam part capable of dispensing steam; and a heating part which can at least give out heat to the smoking material so that the smoking material can give out smoking fragrance by means of the heat; wherein, the smoking device still disposes the intercommunication portion, and the smoked fragrant smell that the stacte material gived off and/or the steam that steam portion produced can distribute through the intercommunication portion to hold in the food material of waiting to cook in the culinary art cavity.

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 distribution between the ingredients and distribution between the ingredients, or distribution between the ingredients and distribution between the ingredients, and the distribution can be realized through different distribution paths whether direct distribution or indirect distribution. 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.

By the introduction of the steam part, a medium of steam is introduced into the cooking chamber. Thus, the current additional settings can be used to optimize the cooking effect well, provided that the smoke is more wetter and more evenly distributed to the food material to be cooked. Given that the conditions of the discharge of the smokes do not have a clear requirement on the presence of wetness, the current additional settings enable the food material to be cooked to obtain an additional moisture content. If the phenomena of drying, firewood and the like of the food materials to be cooked can be avoided to a certain extent.

It will be understood that the person skilled in the art can determine the specific form of the steam part and its position on the roasting device according to actual needs, such as: the steam part can be connected with the smoking and roasting device or can be separated from the smoking and roasting device, but the steam part and the smoking and roasting device are matched to work; the steam part comprises a part for generating steam and a part for distributing the steam, wherein both parts are arranged on the smoking and roasting device or only one part is arranged on the smoking and roasting device (for example, the steam is generated outside, a cavity for distributing the steam is arranged inside the smoking and roasting device, and the generated steam is introduced into the cavity); and the like.

With regard to the above-mentioned method for controlling a smoking of a cooking apparatus, in one possible embodiment, the steam part includes a steam chamber, and the heating part is further capable of emitting heat to the steam chamber so as to generate steam in the steam chamber by means of the heat.

By this arrangement, a particular form of the steam section is given.

Specifically, the steam part generates steam by means of heat of the heating part of the smoking and roasting device and then emits the steam to the food to be cooked.

It is understood that the configuration of the heating part can be flexibly selected according to actual conditions. For example, the heating elements corresponding to the steam section and the smoke section may be the same or different. Illustratively, the heating section includes A, B, C wherein A, C in combination form a heating element corresponding to the steam section and A, B in combination form a heating element corresponding to the smoke section.

With regard to the smoking control method of the cooking apparatus, in a possible implementation manner, the communication part includes a first communication unit, the first communication unit is disposed in the smoking part, and the steam chamber is communicated with the first communication unit.

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 on the smoking material portion, 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.

In addition, a person skilled in the art may determine the specific way to achieve the communication between the two of the steam chamber and the first communication unit according to actual conditions, such as direct communication or indirect communication. Such as may be: the evaporation chamber is positioned in the accommodating space, and the evaporation chamber and the accommodating chamber are both directly communicated with the first communication unit; the accommodating space is directly communicated with the first communicating unit, and the evaporation chamber is indirectly communicated with the first communicating unit through a newly introduced channel; the first communication unit comprises two parts, wherein one part is communicated with the evaporation chamber, and the other part is communicated with the accommodating space; and the like.

With regard to the method for controlling smoking of the cooking apparatus, in one possible embodiment, the accommodating space includes a plurality of subspaces, and the smoking material can be placed in at least a 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 method for controlling the smoking of the cooking apparatus, in one possible embodiment, the smoking device comprises a collecting part which can gather the relevant things from the orientation 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 is understood that the specific form of the collecting part can be determined by those skilled in the art according to actual situations, such as the collecting part comprises: a collection body capable of collecting the relevant items; and a storage structure associated with the collection body, the storage structure having a storage capacity for storing a predetermined size of the object.

Under the precondition, the structural form of the collecting main body, the arrangement position on the smoking device and the like can be determined by the technical personnel according to the actual situation. If the collecting body may be a plate-like structure or a box-like structure, the collecting body may be provided on the housing or separately from the housing. In addition, the structural form of the receiving structure, the receiving manner and the association manner with the collecting body can be determined by those skilled in the art according to actual situations. Such as may be: the receiving structure can be a groove, a box, a pipe and the like, and can be arranged on the collecting main body or separated from the collecting main body; the containing structure can contain related objects in a dynamic containing mode (such as the situation that containing and discharging are allowed to be carried out simultaneously along with containing and discharging) or a static containing mode (concentrated discharging after containing); and the like. For example, the storage structure comprises a pipeline, one end of the pipeline is communicated with the main body so as to lead out related objects collected by the main body 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, so that the related objects can be discharged in time in a manner of being collected and discharged.

With regard to the smoke curing control method of the cooking apparatus described above, in one possible embodiment, the communication portion includes a second communication unit provided to the collection portion.

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 adapted to be loaded and executed by a processor to perform the method of controlling a grill of a cooking apparatus according to any one of the preceding claims.

It is understood that the computer readable storage medium has all the technical effects of the method for controlling the smoking of the cooking apparatus of any one of the preceding claims, and will not be described herein again.

It will be understood by those skilled in the art that all or part of the flow of the method for controlling the smoking of the cooking device according to the present invention can be implemented by a computer program, which can be stored in a computer-readable storage medium, and can implement the steps of the above-mentioned method embodiments when the computer program is executed by a processor. Wherein the computer program comprises computer program code, it is understood that the program code comprises but is not limited to program code for executing the method for controlling the smoking of the cooking apparatus described above. 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 a method of controlling a cook of a cooking apparatus as set forth in any one of the preceding claims.

It can be understood that the control device has all the technical effects of the smoking control method of the cooking apparatus described in any one of the foregoing embodiments, and the 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 device, which includes a control module configured to execute the smoking control method of the cooking apparatus according to any one of the preceding claims.

It can be understood that the control device has all the technical effects of the smoking control method of the cooking apparatus described in any one of the foregoing embodiments, and the 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 smoking control method of the cooking apparatus 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 illustrates a schematic structural view of an oven according to an embodiment of the present invention;

FIG. 2 is a schematic view of the structure of the smoking device in the oven according to one embodiment of the present invention;

FIG. 3 shows a schematic cross-sectional view of a smoke curing apparatus in an oven in accordance with an embodiment of the present invention;

FIG. 4 illustrates a schematic structural view of a hood assembly in an oven according to an embodiment of the present invention; and

fig. 5 is a flowchart illustrating a smoke 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; 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; 3. a smoke curing device; 31. a housing; 311. a first space; 312. a second space; 32. smoking; 33. smoking material matrix; 3411. a first communicating hole group; 3412. a second communicating hole group; 342. communicating with a large hole; 35. heating a tube; 36. a collecting section; 37. a cover body; 4. the steam generating medium.

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 4, fig. 1 is a schematic structural view illustrating an oven according to an embodiment of the present invention, fig. 2 is a schematic structural view illustrating a grill unit in an oven according to an embodiment of the present invention, fig. 3 is a schematic sectional view illustrating a grill unit in an oven according to an embodiment of the present invention, and fig. 4 is a schematic structural view illustrating a fan cover assembly in an oven according to an embodiment of the present invention. As shown in fig. 1 to 4, the oven 100 mainly includes a cooking main body 1, a fan guard assembly 2, and a roasting device 3 disposed in the cooking main body, wherein the roasting device includes at least one roasting module, and in this embodiment, the roasting device includes only one roasting module. It is understood that this is only an exemplary illustration, e.g., the smoking apparatus may include a plurality of smoking modules, e.g., a plurality of modules may be separated or connected to each other, e.g., a plurality of smoking modules may be integrated in a stacked manner.

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 3 is placed below the shelf. If the smoking and roasting device can be movably arranged at the inner side of the bottom of the inner container, so that the placing position of the smoking and roasting device can be correspondingly adjusted when the placing direction of the food to be cooked is changed. 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 is used for realizing the circulation flow during the production of hot gas flow and the culinary art to realize treating 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, 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 order to better support the oven capable of generating hot air with a temperature up to the standard, some heating elements may be added to the oven, such as heating pipes (respectively referred to as top heating pipe and bottom heating pipe) may be respectively arranged at the top and bottom of the oven, so that the heating coil is assisted by the top/bottom heating pipe to obtain hot air with a higher temperature when needed.

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.

In one possible embodiment, the roasting device 3 mainly comprises a material smoking part, a steam part, a heating part, a collecting part and a communicating part. Wherein, can place one or more stacte in the stacte portion, steam portion is used for producing steam, heating portion mainly used heats the stacte (place in accommodation space's first space 311) and makes it reach the temperature state that can give off stacte smell and heat and make it turn into steam like steam generation medium 4 such as water (hold in accommodation space's second space 312), collecting portion mainly used collects the relevant thing such as oil stain from the position of the edible material of waiting to cook, the intercommunication portion mainly used makes stacte smell and steam reach the edible material department of waiting to cook, in this embodiment, the intercommunication portion includes first intercommunication unit and second intercommunication unit.

In a specific embodiment, the smoking portion comprises a cylindrical housing 31, a containing space is formed in the housing and a smoking base 33 is arranged in the housing, a cylindrical part matched with the housing is arranged below the smoking base, a solid part is arranged at the lower part of the containing space, an annular structure is arranged above the smoking base, the inner side of the annular structure, the upper surface of the cylindrical part and the inner wall of the top part of the housing form a first space 311 for placing smoking materials, such as one or more smoking materials and one or more smoking materials. As in this example, the smoking material is one of a variety of combinations. It is obvious that this is only a simple example, which can be adapted by the person skilled in the art to the actual situation. If a carrier can be placed in the first space, the carrier is provided with a plurality of subspaces, and different smoking materials can be placed in the subspaces. The outside of the ring-shaped structure, the upper surface of the cylindrical portion and the top inner wall of the housing are configured as a second space 312 for containing a steam generating medium and containing steam.

In a possible embodiment, the annular structure comprises a vertical section and an extension section which continuously expands outwards above the vertical section, the smoking materials are placed on the part corresponding to the vertical section, the part corresponding to the extension section forms a smoke collecting cavity, and the smoking flavor emitted by the smoking materials can reach the smoke collecting cavity. In this embodiment, the communication hole set includes three concentrated communication holes, and the upper end of the extension section divides the three communication holes into a first communication hole set 3411 (including two communication holes) as a first communication subunit above and a second communication hole set 3412 (including one continuous small through hole) as a second communication subunit below, wherein the first communication hole set mainly supports the distribution of incense smell and the second communication hole set mainly supports the distribution of steam.

In a specific embodiment, the heating part comprises a heating pipe 35, which is disposed at the bottom of the smoking material base body in a nested manner, whereby the smoking material can emit a corresponding smoking flavor by means of the heat generated by the heating pipe, and the steam generating medium can be converted into steam by means of the heat generated by the heating pipe. Namely: in this example, the steam section and the smoking section share a heating section.

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 heating part comprises two relatively independent heating parts which are respectively configured for the steam part and the smoking part; the part of the smoking material base body corresponding to the first space comprises two parts which are insulated from each other, and each part is provided with a heating pipe; respectively configuring a heating pipe for the smoking material and the steam generating medium; and the like.

Taking the example where the portion of the body of smoking material corresponding to the first space comprises two portions insulated from each other, it is possible to divide the smoking material previously described into two portions corresponding to the two portions, for example, with smoking material a on one portion and smoking material B on the other portion. 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 a specific embodiment, the collecting portion 36 comprises an annular sheet-like collecting body surrounding the outer periphery of the housing, which is recessed downwards from the outside to the inside in its circumferential direction, so that oil stains can be guided to a radially inner position in a timely manner. An 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 serving as a storage structure. 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 a possible embodiment, the collecting portion is also provided at the second portion of the housing above the first communicating 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. Correspondingly, in the first communicating unit, the first communicating hole group consisting of the two communicating small holes can further effectively prevent related objects such as block-shaped solid objects from falling into the accommodating space through the first communicating unit. On the basis, a second communication unit can be arranged on the annular sheet-shaped collecting main body, for example, the second communication unit comprises a plurality of large communication large holes 342, and the number and the arrangement positions of the large communication holes correspond to the first communication hole group formed by the two concentrated communication small holes.

In this way, the (first and second) communicating units form a communicating part in a combined manner, and based on the communicating part in the combined manner, the fragrance emitted by the smoking material in the first space/the steam generated in the second space can be distributed to the food to be cooked through the first and second communicating hole groups and the communicating large hole. Such as may be: after smoke (carrying fumigating fragrance)/steam is sent to the inner container from the first space/the second space through the first communicating unit, the smoke is divided into two parts, wherein: a part of the smoke/steam (such as the discharge direction of the smoke/steam is close to the horizontal direction or the direction of the smoke/steam is inclined downwards) does not pass through the position corresponding to the collecting main body, so that the smoke/steam can be freely diffused to the inner container and finally reaches the food to be cooked; another part (for example, the direction of the smoke/steam discharge is inclined upwards and close to the vertical direction) will pass through the position corresponding to the collecting body, at this time, at least one part of the smoke/steam can be diffused to the inner container through the second communicating unit and finally reach the food to be cooked.

It is to be understood that the above-mentioned communicating portion is only an exemplary description, and those skilled in the art can flexibly adjust the communicating portion according to actual situations, such as changing the first communicating unit into another form, omitting the second communicating unit, etc.

In one possible embodiment, the smoking device is provided with a cover 37, which, as in the present example, is a lid-like structure arranged above 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.

It can be seen that, in the oven of the invention, through the configuration of the smoking and roasting device, when the food to be cooked contained in the inner container of the oven is cooked through hot air roasting, the smoking flavor emitted by one or more smoking materials can be added to the food to be cooked on the premise of keeping the roasting function of common meat. Taking the food material to be cooked as meat as an example, compared with a mode that flavor seasonings are added on the surface of the cooked meat, the food material can be better tasty and has mellow fragrance, and the smoking part allows a user to select favorite smoking fragrance according to actual requirements, so that richer flavor can be formulated for the food material to be cooked. On the basis, the mouthfeel can be improved through the introduction of the steam, and the user experience is further improved.

Based on the structure, the invention also provides a smoking and baking 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 one possible embodiment, the cooking program comprises a preheating phase, a main cooking phase 1 and a main cooking phase 2, wherein auxiliary cooking mainly carried out by the flue-curing device is added in both main cooking phase 1 and main cooking phase 2. 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. 5, fig. 5 is a flowchart illustrating a smoke control method of an oven according to an embodiment of the present invention. As shown in fig. 5, the control method mainly includes the following steps:

s501, during the preheating phase, operating the top/bottom heating tube and operating the motor of the fan guard assembly and the heating coil to rapidly bring the hot gas flow within the cooking chamber to a stable temperature level.

And timing until the preheating stage is finished.

S503, during the auxiliary cooking phase 1, operating the motor and the heating coil, 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.

S505, during the main cooking phase 1, operating the motor, the heating coil, the top/bottom heating tube, and the heating tube of the roasting device to perform a concomitant steaming of the food material to be cooked during the main cooking thereof with entrained steam.

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

S507, during the main cooking stage 2, operating the motor, the heating coil, the top heating tube, and the heating tube of the roasting device, so as to perform a concomitant smoking treatment with steam during the main cooking of the food material to be cooked. It can be seen that the temperature of the hot air stream is relatively low compared to the main cooking stage 1.

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

S509, during the auxiliary cooking stage 2, the motor, the heating coil, and the heating tube of the roasting device are operated, so that the food material to be cooked is additionally subjected to a tail-closing type smoking process with steam entrained therein while the hot air flow is continuously heated to a small extent. It will be appreciated that the control logic in the auxiliary cooking phases 1, 2 may be the same or different. For example, the duration of the auxiliary cooking phase 2 is greater than the auxiliary cooking phase 1.

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 introducing the smoking treatment with steam in the main cooking stage and by adding two auxiliary cooking stages, the food to be cooked can be added with an auxiliary cooking effect with smoked flavor after the cooking is finished 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. For example, an auxiliary cooking stage may be added between main cooking stage 1 and main cooking stage 2, the heating tube of the smoke curing device is not activated during main cooking stage 2, 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 base body, increasing the number of the smoking and roasting modules, and partially arranging the smoking material part and the steam part in the heating part (so that independent control on the smoking material part and the steam part is expected), 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 for controlling smoking of a cooking apparatus, the cooking apparatus comprises a cooking main body, the cooking main body is provided with a cooking chamber, a smoking device is arranged in the cooking chamber,

wherein the smoking device comprises at least one smoking module capable of emitting smoked flavor and/or steam to the food material to be cooked contained in the cooking chamber,

the smoking and roasting 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

At least a portion of the at least one smoke module is caused to emit said steam during the emission of the aroma.

2. The grill control method of a cooking apparatus according to claim 1, wherein the grill module comprises:

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

a steam part capable of dispensing steam; and

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

wherein, the smoking device still disposes the intercommunication portion, and the smoked fragrant smell that the stacte material gived off and/or the steam that steam portion produced can distribute through the intercommunication portion to hold in the food material of waiting to cook in the culinary art cavity.

3. The grill control method of a cooking apparatus according to claim 2, wherein the steam part includes a steam chamber, and the heating part is further capable of emitting heat to the steam chamber to generate steam in the steam chamber by the heat.

4. The smoking control method of the cooking apparatus according to claim 3, wherein the communication part includes a first communication unit provided to the smoking part,

the steam chamber is communicated with the first communication unit.

5. The method of controlling smoking of a cooking apparatus according to claim 2, wherein the receiving space comprises a plurality of subspaces, the smoking material being placeable in at least a portion of the subspaces.

6. The method of claim 2, wherein the smoking device comprises a collecting portion capable of gathering a correlation from the orientation of the food material to be cooked during cooking of the food material to be cooked.

7. The method of claim 6, wherein the communication portion comprises a second communication unit disposed in 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 grill of a cooking apparatus according to any one 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 a method of controlling a grill of a cooking apparatus according to any one of claims 1 to 7.

10. A control device characterized in that it comprises a control module configured to execute the method of controlling the smoking of a cooking apparatus according to any one of claims 1 to 7.

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