CN114305151A - Mixed smoking control method and device of cooking equipment and medium - Google Patents

Abstract

The invention belongs to the technical field of kitchen electrical equipment, and particularly provides a mixed smoking and baking control method, a mixed smoking and baking device and a medium for cooking equipment, wherein the cooking equipment comprises a cooking main body, the cooking main body is provided with a cooking cavity, the smoking and baking device is placed in the cooking cavity, the smoking and baking device comprises at least one smoking and baking module, and the smoking and baking module comprises: a seasoning portion including a plurality of seasoning portions capable of giving a seasoning smell to the food material to be cooked contained in the cooking chamber, the cooking control method including: causing at least a portion of the plurality of flavor portions to emit a corresponding flavor; wherein, in case that the smoking material part for emitting the smoking flavor comprises a plurality of smoking materials, the smoking control method further comprises: at least a portion of the flavor notes corresponding to the different flavor portions are mixed prior to being dispensed to the food material to be cooked. With such an arrangement, an auxiliary cooking effect of adding a smoked flavor to the food can be achieved.

Description

Mixed smoking control method and device of cooking equipment and medium

Technical Field

The invention relates to the technical field of kitchen electrical equipment, in particular to a mixed 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, a first aspect of the present invention provides a hybrid smoke curing control method for a cooking apparatus, the cooking apparatus including a cooking body having a cooking chamber, a smoke curing device disposed in the cooking chamber, the smoke curing device including at least one smoke curing module, the smoke curing module including: a seasoning portion including a plurality of seasoning portions capable of giving a seasoning smell to the food material to be cooked contained in the cooking chamber, the cooking control method including: causing at least a portion of the plurality of flavor portions to emit a corresponding flavor; wherein, in case that the smoking material part for emitting the smoking flavor comprises a plurality of smoking materials, the smoking control method further comprises: at least a portion of the flavor notes corresponding to the different flavor portions are mixed prior to being dispensed to the food material to be cooked.

Through the arrangement, a plurality of fumigating fragrance can be added to the food to be cooked through one fumigating module.

It is understood that the specific structure of the smoking module and the various material portions thereof, the mechanism for delivering the smoking flavor, the location of the smoking module within the cooking cavity, the specific manner in which the various material portions constitute the smoking module, etc. can be determined by those skilled in the art based on actual circumstances. If the smoking and roasting module comprises a plurality of smoking and roasting modules, the structures of the smoking and roasting modules can be the same or different, the structures of the smoking material parts in each smoking and roasting module can be the same or different, the smoking material parts can have a connection relationship, and the smoking material parts can be combined only in function, and the like.

In addition, in the case that the smoking module includes a plurality of smoking modules, a person skilled in the art can determine the specific form, number, relative position relationship between the smoking modules and the specific combination mode of the smoking modules 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 plurality of smoking modules have one or more combination relations, such as that the smoking modules comprise A, B and C, A, B and C comprise A-B-C and A-C-B combination relations, and the like.

With regard to the hybrid smoking control method of the cooking apparatus, in one possible embodiment, a containing space is formed in the smoking material part, and smoking materials can be placed in the containing space; 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; and the connecting part can be used for distributing the incense emitted by the smoking material to the food to be cooked in the cooking chamber.

With this arrangement, a particular form of the smoke curing module is given.

It can be understood that the corresponding relationship among the communication part, the heating part and the smoking material part can be determined by the person skilled in the art according to the actual situation. Such as one-to-one correspondence, partial sharing, or complete sharing, etc. Illustratively, the flavoring portion includes A, B, C, wherein the flavoring portion A, B shares a heating portion, the flavoring portion C is separately configured with a heating portion, and the flavoring portion A, B, C shares a communication portion. In addition, the smoke portion A, B, C may include one or more detailed containment subspaces in which smoke is placed. Illustratively, the smoke portions A, B each include a plurality of slots (adapted to the shape of the individual pieces of smoke) that serve as receiving sub-spaces, and the top surface of the smoke portion C is an open area in which one or more smokes can be placed. In addition to the number, the type of smoking material that can be placed may also include one or more.

Furthermore, it will be appreciated that the particular form of the smoke portion can be determined by those skilled in the art according to actual requirements. Such as may be: the smoking material portion comprises a smoking material base body, the smoking material base body comprises a plurality of smoking material sub-base bodies corresponding to a plurality of accommodating spaces, smoking materials are placed on the smoking material sub-base bodies capable of conducting heat, and the heating component is arranged on the corresponding smoking material sub-base bodies (such as arranged at the bottoms or the insides of the smoking material sub-base bodies).

In this way, during the cooking period when the cooking device performs main cooking on the food to be cooked, the heating part heats the smoke material to emit the smoke fragrance, so that the auxiliary cooking effect is added 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. The heating part can comprise one (the smoking material part shares one part), or a plurality of parts (comprising a plurality of parts, each part is used for responding to the heating requirement of a part of smoking materials), 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 path includes 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 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).

With regard to the hybrid roasting control method of the cooking apparatus described above, in one possible embodiment, the heating part includes a plurality of heating parts corresponding to a plurality of the receiving spaces.

With this arrangement, a specific configuration of the heating section is given.

Specifically, by providing one heating means for each of the material portions, it is possible to better satisfy the heating requirements of the materials corresponding to the different material portions.

With regard to the hybrid roasting control method of the cooking apparatus described above, in one possible embodiment, the material smoking portion includes a heat insulating member disposed between at least a portion of the plurality of receiving spaces.

With this arrangement, the reliability of the holding space for emitting the smoked aroma can be improved.

Because the requirement of being heated of the material of smoking corresponding to different material portions of smoking probably distinguishes more, consequently the thermal transfer takes place between the heating part that is used for dealing with the material of smoking of different material portions's the requirement of being heated, probably leads to the material of smoking that self reply to be heated not enough, other material of smoking is heated excessive phenomenon, through with the material portion of smoking of difference carry out thermal-insulated processing, can guarantee the reliability of material of smoking part.

It is understood that a person skilled in the art can determine the specific form of the heat insulation component, the number of accommodating spaces needing heat insulation, and the like according to actual needs. For example, the heat insulating member may be a plate-like structure hollow structure, a multi-layer structure, a coating layer, or the like. Taking the example that the smoking material base body comprises a plurality of smoking material sub-bases corresponding to a plurality of accommodating spaces, the plurality of smoking material sub-bases can be arranged in a split manner, and the heat insulation component can be clamped between the adjacent smoking material sub-bases.

With regard to the hybrid smoking control method of the cooking apparatus, in a possible implementation manner, the smoking material portion is further formed with a smoke collecting cavity, the accommodating space can be communicated with the smoke collecting cavity, the communicating portion includes a first communicating unit, the first communicating unit is arranged at a position of the smoking material portion corresponding to the smoke collecting cavity, and the step of "mixing at least a part of the smoking flavor corresponding to different smoking material portions before being dispensed to the food material to be cooked" includes: at least a portion of the smoked flavors corresponding to the different containing spaces are mixed in said smoke collection chamber before being dispensed to the food material to be cooked.

Through the arrangement, a specific implementation mode of incense flavor mixing is given.

It will be appreciated that the manner in which the material portion communicates with the smoke collection chamber may be determined by those skilled in the art based on the circumstances. Such as may be: the materials are continuously communicated, and the fumigating materials in the fumigating material parts can be mixed only by emitting the fumigating fragrance; selectively communicating, namely switching the corresponding smoking material parts and the smoke collecting cavity to a communicated state when smoking materials in the smoking material parts need to emit smoking fragrance for mixing; and the like.

In addition, it can be understood that the specific form of the first communicating unit, 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 the partial area of the smoking material portion, etc.

With regard to the hybrid smoke curing control method of the cooking apparatus, in one possible embodiment, the smoke curing device comprises a collecting part which can gather the related things from the direction of the food material to be cooked during the cooking of the food material to be cooked.

Through the arrangement, a specific structural form of the smoking module is given. The collection part is arranged to ensure the cleanness of the cooking environment.

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 structural form, the number and the arrangement position of the collecting part on the smoking device can be determined by those skilled in the art according to the actual situation, for example, the collecting part comprises a disc-shaped structure; or the collecting part includes: a collection body capable of collecting the relevant items; and a receiving structure associated with the collection body, the receiving structure having a receiving space capable of receiving a scale of the object; and the like.

Taking the above-mentioned collecting part comprising the collecting main body and the receiving structure as an example, it can be understood that the skilled person can determine the collecting main body, the structural form of the receiving structure, the respective arrangement positions on the smoking device, the relative positions of the two, etc. according to the actual situation. Such as may be: the collecting body can be a plate-shaped structure or a box-shaped structure and the like; the collecting body may be provided on the housing or separately from the housing; and the like.

Furthermore, it is understood that the structural form of the receiving structure, the receiving manner and the association manner with the collecting body, etc. 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 hybrid smoking control method of the cooking apparatus described above, in one possible embodiment, the communicating portion includes a second communicating unit provided to the collecting portion.

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

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 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 a hybrid smoke control method of a cooking apparatus as set forth in any of the preceding claims.

It is understood that the computer readable storage medium has all the technical effects of the hybrid roasting control method of the cooking apparatus of any one of the preceding claims, and the detailed description thereof is omitted.

It will be understood by those skilled in the art that all or part of the processes of the hybrid smoke curing control method of the cooking device of the present invention can be implemented by the relevant hardware instructed by a computer program, which can be stored in a computer readable storage medium, and the computer program can implement the steps of the above-mentioned method embodiments when being 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 performing the hybrid grill control method 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 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 hybrid smoke control of a cooking apparatus as claimed in any one of the preceding claims.

It can be understood that the control device has all the technical effects of the hybrid smoking control method of the cooking apparatus described in any one of the preceding claims, and the details are not repeated herein. The control device may be a control device apparatus formed including various electronic apparatuses.

A fourth aspect of the present invention provides a control apparatus comprising a control module configured to perform the hybrid smoke curing control method of the cooking device of any one of the preceding claims.

It can be understood that the control device has all the technical effects of the hybrid smoking control method of the cooking apparatus described in any one of the preceding claims, 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 hybrid roasting 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 showing the structure of the smoking device in the oven according to an embodiment of the present invention (the cover and the collecting part are not removed);

FIG. 3 is a schematic view showing a second embodiment of the smoking device in the oven according to the present invention (the cover and the collecting part are removed);

FIG. 4 shows a schematic cross-sectional view of a smoke curing apparatus in an oven in accordance with an embodiment of the present invention;

FIG. 5 illustrates a schematic structural view of a hood assembly in an oven according to one embodiment of the present invention; and

FIG. 6 is a flow chart of a method for controlling a hybrid oven smoke curing 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; 221. a motor; 222. a fan; 23. a heating coil; 3. a smoke curing device; 31. a housing; 311. a smoke collection cavity; 32. smoking; 331. a first fumigant sub-matrix; 332. A second fumigant sub-matrix; 333. a heat insulating member; 341. communicating the hole groups; 342. communicating with a large hole; 351. a first heating member; 352. a second heating member; 36. a collecting section; 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 5, fig. 1 is a schematic structural view of an oven according to an embodiment of the present invention, fig. 2 is a schematic structural view of a grill unit in an oven according to an embodiment of the present invention, fig. 3 is a schematic structural view of a grill unit in an oven according to an embodiment of the present invention, fig. 4 is a schematic sectional view of a grill unit in an oven according to an embodiment of the present invention, and fig. 5 is a schematic structural view of a fan cover assembly in an oven according to an embodiment of the present invention. As shown in fig. 1 to 5, the oven 100 mainly includes a cooking main body 1, a fan guard assembly 2, and a smoking device 3 disposed in the cooking main body, wherein the smoking device includes only one smoking module in this embodiment. 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 materials are directly placed on the shelf or placed in a vessel (such as a dish) 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 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, 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 in the hot air chamber at a position corresponding to the return air inlet, and the fan includes a motor 221 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 23 is also provided in the hot blast chamber at a position corresponding to the return air opening, e.g. a fan is provided in the 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 number of the air supply points included in each group is gradually reduced from top to bottom. Specifically, the upper group comprises small groups which are symmetrically arranged and are composed of 8 air supply points, wherein the left side and the right side of the small groups are respectively arranged at two sides of the first air return opening. The middle group includes 3 and the lower group includes 2. 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 smoking device 3 mainly comprises a smoking material 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.

In one embodiment, the smoking portion comprises a truncated cone-shaped housing 31, the smoking material 32 is disposed in the lower portion of the housing, and the upper portion of the housing forms a smoke collection chamber 311. A plurality of communication hole groups 341 as first communication units are uniformly distributed along the circumferential direction of the side wall of the housing at positions corresponding to the smoke collecting chamber, and each communication hole group includes a plurality of communication small holes arranged in a concentrated manner. Exemplarily, the placement mode of the smoking materials in the shell is specifically as follows: the smoking material base body is arranged in the shell and comprises two smoking material sub-base bodies with heat conduction performance, which are respectively marked as a first smoking material sub-base body 331 and a second smoking material sub-base body 332, two strip-shaped smoking materials 32 are respectively placed above the two smoking material sub-base bodies, and the types of the smoking materials can be the same or different.

In one possible embodiment, the heating part includes a first heating part 351 and a second heating part 352 corresponding to the first spice sub-base 331 and the second spice sub-base 332, which are disposed inside the spice base in a die-casting manner, for example, so that the spice can improve the efficiency of heat conduction during the process of emitting corresponding spice smells by the heat generated by the two heating parts. And because two heater block all set up in the inside of smoking the material base member, also guaranteed the planarization of smoking the roast device. Illustratively, both heating members are circumferentially non-closed (non-annular structure) heating tubes.

In a specific embodiment, a heat insulating member 333 having a plate-like structure is disposed between the two spice sub-bases, the upper end of the heat insulating member extends to the upper surface of the spice sub-bases, and the two heating members can give off heat to two spices in the corresponding spice sub-bases. For example, smoking material A can be placed on one smoking material sub-matrix, and smoking material B can be placed on the other smoking material sub-matrix. 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. So, because the mode that the device was smoked through thermal insulation all is provided with independent heater block for every material of smoking, alright satisfy different stacte flavor demands through a device of smoking. It is understood that the specific forms of the smoking material sub-base, the heating component, the heat insulation component, the smoking material and the corresponding modes thereof are only exemplary structural forms, and those skilled in the art can adapt the specific forms according to actual needs. Such as may be: extending the heat insulating member to the inside of the top of the housing, and then providing a hole (continuous communication) or an openable and closable hole (selective communication, as can be achieved by adding a movable (e.g., moving, rotating, etc.) shielding member at a position corresponding to the hole) at a portion of the heat insulating member located in the smoke collection chamber; and the like.

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. Preferably, the collecting body and the ring-shaped blocking piece are integrally formed and are removably sleeved outside the shell 31. Thus, oil stains and the like contained in the annular groove can be cleaned flexibly.

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. 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.

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 the actual situation, such as changing the communicating hole group to one communicating hole, omitting the second communicating unit, or changing the second communicating unit to one or more annular holes, 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 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 mixed 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 main cooking phase 1, a main cooking phase 2 and a main cooking phase 3, wherein in each of the main cooking phases 1, 2, 3 an auxiliary cooking is added, mainly realized by the means of flue-curing.

In a specific example, added in the main cooking phases 1, 2 is an auxiliary cooking corresponding to a single fumigated aroma, and added in the main cooking phase 3 is an auxiliary cooking corresponding to a mixed fumigated aroma.

Referring to fig. 6, fig. 6 is a flowchart illustrating a hybrid smoke curing control method of an oven according to an embodiment of the present invention. As shown in fig. 6, the hybrid smoking and baking control method mainly includes the following steps:

s601, during a main cooking stage 1, on one hand, a motor and a heating coil are enabled to work according to power corresponding to the requirement of hot air flow at the stage; on the other hand, the heating tube corresponding to the upper frit portion (according to the orientation in fig. 3) is activated, so that the upper frit portion is able to emit a corresponding aroma (denoted as aroma a) to the cooking chamber in which the food material to be cooked is located.

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

S603, during the main cooking stage 2, on one hand, the motor and the heating coil are enabled to work according to the power corresponding to the requirement of hot air flow in the stage; on the other hand, the heating tube corresponding to the lower portion of the charge is activated, so that the lower portion of the charge can emit a corresponding aroma (denoted as smoke B) to the cooking chamber in which the food material to be cooked is located.

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

S605, in the period of the main cooking stage 3, on the first hand, the motor and the heating coil are enabled to work according to the power corresponding to the requirement of hot air flow in the stage; on the other hand, the heating pipes corresponding to the upper and lower two smoking parts are both started, so that the two smoking parts can emit corresponding smoking fragrance to the cooking chamber where the food material to be cooked is located. At this time, the smoked flavor (A, B) is fully mixed in the smoke collection chamber and then uniformly spread into the cooking chamber through the first communication unit.

Time is counted until the end of main cooking phase 3.

And S607, standing for 3-5min after the main cooking stage 3 is finished, opening a door body of the oven, taking out the cooked food, and finishing the cooking.

It can be seen that in the hybrid smoke curing control method of the invention, by adding corresponding auxiliary cooking based on the smoke curing device during all three main cooking stages, the food to be cooked can be expected to have an auxiliary cooking effect with a smoke fragrance after the cooking is finished and taken out. By providing a smoke-collecting chamber, in particular for auxiliary cooking during the main cooking phase 3, it is ensured that the two scents are sufficiently mixed before being dispensed into the cooking chamber.

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 first communication unit on the smoke collection cavity is set to be in a very open state (can be switched between an open state and a closed state), and at the moment, the first communication unit can be switched to be in the closed state for a certain time duration in the main cooking stage 3, so that the two fumigation flavors are fully mixed in the smoke collection cavity, and the like; the power of the heating parts corresponding to the two smoking parts is differentially controlled, so that the adjustment of the mixing ratio of the two smoking parts is realized, and the like.

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, more than one smoking material is placed in each smoking material part, the number of smoking and roasting modules is increased, 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 hybrid grill control method for a cooking apparatus, the cooking apparatus comprising a cooking body having a cooking chamber, a grill device placed in the cooking chamber, the grill device comprising at least one grill module, the grill module comprising:

a smoking part including a plurality of smoking parts capable of giving out a smoking smell to the food 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 plurality of flavor portions to emit a corresponding flavor;

wherein, in case that the smoking material part for emitting the smoking flavor comprises a plurality of smoking materials, the smoking control method further comprises:

at least a portion of the flavor notes corresponding to the different flavor portions are mixed prior to being dispensed to the food material to be cooked.

2. The hybrid smoking-roasting control method of claim 1, wherein a receiving space is formed in the smoking material part, and smoking materials can be placed in the receiving space;

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; and

the connecting part is used for transmitting the incense smell emitted by the smoking material to the food material to be cooked in the cooking chamber.

3. The hybrid roast control method of claim 2, wherein the heating part comprises a plurality of heating parts corresponding to the plurality of receiving spaces.

4. The hybrid smoking control method of claim 3, wherein the smoking material part comprises a heat insulating member disposed between at least a portion of the plurality of receiving spaces.

5. The hybrid smoking control method according to any one of claims 2 to 4, wherein the smoking material portion is further formed with a smoke collection chamber, the accommodating space is communicable with the smoke collection chamber,

the communicating part comprises a first communicating unit which is arranged at the position of the smoking part corresponding to the smoke collecting cavity,

said "mixing at least a part of the smoke flavour corresponding to the different smoke flavour parts before being emitted to the food material to be cooked" comprises:

at least a portion of the flavor notes corresponding to the different portions of the smoke are mixed within the smoke collection chamber prior to being dispensed to the food material to be cooked.

6. The hybrid grill control method according to claim 2, wherein the grill includes a collecting portion capable of gathering a correlation from an orientation of the food material to be cooked during cooking of the food material to be cooked.

7. The hybrid roast control method of claim 6, wherein the communication section comprises a second communication unit, the second communication unit being disposed at the collection section.

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 hybrid grill control method 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 the hybrid smoke control method of a cooking apparatus according to any one of claims 1 to 7.

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

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