CN114698174A

CN114698174A - Control method of cooking appliance, cooking appliance and readable storage medium

Info

Publication number: CN114698174A
Application number: CN202011634420.7A
Authority: CN
Inventors: 陈宗龙
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2020-12-31
Filing date: 2020-12-31
Publication date: 2022-07-01

Abstract

The invention provides a control method of a cooking appliance, the cooking appliance and a readable storage medium. The cooking appliance comprises a cooking cavity, a radio frequency heating device and a moisture generating device, wherein the moisture generating device is used for inputting moisture into the cooking appliance, and the control method of the cooking appliance further comprises the following steps: controlling the radio frequency heating device to operate in a staged manner so as to feed energy into the food materials in the cooking cavity; and controlling the operation of the moisture generating device according to the operation stage of the radio frequency heating device. Controlling the operation of the moisture generating device during the temperature rise of the frozen food material, thereby inputting moisture into the cooking cavity. Under the effect of moisture, it is faster to eat material temperature transfer rate to can avoid eating material edge temperature concentration effect, improve the homogeneity of eating the material and unfreezing, and then make the material of eating after unfreezing fresher.

Description

Control method of cooking appliance, cooking appliance and readable storage medium

Technical Field

The invention belongs to the technical field of radio frequency cooking, and particularly relates to a control method of a cooking appliance, the cooking appliance and a readable storage medium.

Background

The existing microwave oven unfreezes food materials, due to the fact that field distribution in a cooking cavity is not uniform, unfreezing effect is not uniform, the high-low temperature difference is large, and the food materials are partially cured or dried.

Disclosure of Invention

The present invention is directed to solving one of the technical problems of the prior art or the related art.

To this end, a first aspect of the invention proposes a control method of a cooking appliance.

A second aspect of the present invention proposes a cooking appliance.

A third aspect of the invention proposes a readable storage medium.

In view of the above, according to a first aspect of the present invention, a method for controlling a cooking appliance is provided, the cooking appliance including a cooking cavity, a radio frequency heating device, and a moisture generating device for inputting moisture into the cooking appliance, the method further including: controlling the radio frequency heating device to operate in a staged manner so as to feed energy into the food materials in the cooking cavity; and controlling the operation of the moisture generating device according to the operation stage of the radio frequency heating device.

The control method of the cooking appliance is used for controlling the operation of the cooking appliance, and the cooking appliance comprises a radio frequency heating device and a moisture generating device, wherein the radio frequency heating device is used for placing a food material cooking cavity and heating food materials in the cooking cavity, and the moisture generating device can introduce moisture into the cooking cavity. The radio frequency heating device can be controlled to accurately position the food material, namely, the radio frequency heating device can independently heat the specified position of the food material, so that the effect of accurately controlling the cooking process is achieved. Cooking utensil can carry out the operation of unfreezing to eating the material, will eat the material and put into the culinary art intracavity, controls radio frequency heating device and heats eating the material, can control the operation of moisture generating device this moment to improve the effect of unfreezing to eating the material, avoid because the partial curing of eating material or mummification that the heat gathering leads to.

It will be appreciated that the cooking appliance further comprises control means, the radio frequency heating means being selected to be a radio frequency solid state source. The position of the radio frequency emitted by the radio frequency solid-state source can be controlled by the control device.

The control method provided by the invention is used for controlling the cooking appliance to unfreeze food materials, and after the food materials to be unfrozen are placed in the cooking cavity, the radio frequency heating device is controlled to operate in a staged manner, namely the radio frequency heating device comprises a plurality of operation stages in the operation process, the radio frequency heating device can feed energy into the food materials in the cooking cavity when operating in the plurality of operation stages, at the moment, the temperature of the food materials begins to rise, and the frozen food materials are unfrozen along with the rise of the temperature. Controlling the operation of the moisture generating device during the temperature rise of the frozen food material, thereby inputting moisture into the cooking cavity. Under the effect of moisture, it is faster to eat material temperature transfer rate to can avoid eating material edge temperature concentration effect, improve the homogeneity of eating the material and unfreezing, and then make the material of eating after unfreezing fresher.

In some embodiments, food material is placed into the cooking chamber and operating parameters are set for various operating phases of the cooking appliance. Specifically, the thawing step of the food material may be divided into three stages, so that the operation step of the radio frequency heating apparatus is divided into three stages. The food preheating stage is the first stage, the radio frequency heating device is controlled to heat the edge position of food, the running power of the radio frequency heating device is smaller in the food preheating stage, the running time is shorter, heat is gradually transferred from the edge position of the food to the middle position of the food, and after the first stage is finished, preliminary thawing of the food is completed under the condition that the temperature rise amplitude of the food is not large. The second stage is a food material heating stage, in the food material heating stage, the radio frequency heating device is controlled to heat the middle of the food material, in the operation process of the first stage, the edge position of the food material is nearly completely unfrozen, the radio frequency heating device is controlled to intensively heat the middle of the food material with lower unfreezing degree, so that the interior of the food material is unfrozen, in the second stage, the operation power of the radio frequency heating device is higher, and the operation time is longer. And the third stage is a food material heat preservation stage, the radio frequency heating device is controlled to alternately heat the middle part and the edge of the food material, and the radio frequency heating device is controlled to operate at the lowest operation power in the stage, so that the temperature of the middle part and the edge of the food material tend to be stable, the phenomenon that the local temperature is too high or the local part is not completely unfrozen is avoided, and the unfreezing effect of the cooking appliance on the food material is improved.

In the embodiments, the operation power of each operation stage of the radio frequency heating device is reasonably set according to the parameters such as the volume, the quality and the food material type of the food material to be thawed, so that the energy waste is avoided, and the thawing effect can be improved.

In addition, according to the control method of the cooking appliance in the above technical solution provided by the present invention, the following additional technical features may be further provided:

in one possible design, the step of controlling the rf heating device to operate in stages specifically includes: controlling a radio frequency heating device to heat a first area of the food material at a first set power until a first set time length is reached; controlling the radio frequency heating device to heat a second area of the food material at a second set power until a second set time length is reached; and controlling the radio frequency heating device to circularly heat the first area and the second area at a third set power until a third set time length is reached.

In the design, the operation stages of the radio frequency heating device are set, the radio frequency heating device is specifically set into three stages, the radio frequency heating device is controlled to be switched among different operation stages according to the operation duration, and accurate regulation and control of the operation stages of the radio frequency heating device can be realized. The radio frequency heating device is controlled to heat different food materials at different stages, different positions of the food materials are heated at different time intervals with different set powers, so that accurate heating of the food materials is controlled, and the problem that the food materials are cured in the unfreezing process or unfrozen incompletely is solved.

Specifically, in the process of performing radio frequency heating on the food material edges, the operating power of the radio frequency heating device is set to be smaller, so that the food material edges are prevented from being cured due to the overlarge operating power of the radio frequency heating device. In the process of carrying out radio frequency heating on the middle part of the food material, the operating power of the radio frequency heating device is set to be larger, so that the middle part of the food material can be completely unfrozen, and the unfreezing effect is improved.

It can be understood that the proportional relation among the first set time length, the second set time length and the third set time length for setting the operation of the radio frequency heating device is not changed, and the total time length of the first set time length, the second set time length and the third set time length is adjusted according to the type, the size and the weight of food materials to be unfrozen in the cooking cavity. The total amount of the food materials to be thawed is larger, the total time of the first set time, the second set time and the third set time is controlled to be longer, the situation that the interior of the food materials cannot be completely thawed is avoided, the total amount of the food materials to be thawed is smaller, the total time of the first set time, the second set time and the third set time is controlled to be shorter, and the food material edge position is prevented from being aged or dried.

In one possible embodiment, the second set period is greater than the first set period and/or the third set period.

In the design, the first set area is an edge area of the food material in the cooking cavity, and the radio frequency heating device is controlled to heat the edge of the food material in the cooking cavity within a first set time period. The second set area is the middle area of the food in the cooking cavity, and the radio frequency heating device is controlled to heat the middle of the food in the cooking cavity within a second set time period. Radio frequency heating device can make edible material edge temperature rise fast to eating material edge heating, and when radio frequency heating device heated edible material middle part, edible material middle part temperature rise was slower, in order to make to eat the material middle part and can unfreeze completely, so set for the second for length of time to be greater than first for set for length of time and/or the third for length of time, realized eating under the prerequisite that the material edge can not cure and dry, guaranteed the effect of unfreezing in edible material middle part.

In one possible embodiment, the third setpoint power is smaller than the second setpoint power and/or the first setpoint power.

In the design, in the process of controlling the radio frequency heating device to operate in a staged manner, after the food materials are heated for the first set time and the second set time, the energy fed into the interior of the food materials reaches the standard for unfreezing the food materials, and at the moment, the radio frequency heating device is controlled to circularly heat the edge and the middle of the food materials, so that the effect of uniformly increasing the temperature of the food materials can be achieved. Because the energy fed into the food material is enough, the operation power of the radio frequency heating device is smaller than that of the previous stage in the process of circularly heating the edge and the middle part of the food material, and the thawing effect of the middle part of the food material is ensured on the premise that the edge of the food material is not aged and dried.

In one possible design, the radio frequency heating device stops operating for a fifth set time after operating for a fourth set time within the first set time and the second set time.

In the design, the radio frequency heating device is controlled to perform the staged heating on the food in the cooking cavity within a first set time and a second set time, and the radio frequency heating device operates intermittently. Specifically, after the radio frequency heating device continuously operates for the fourth set time period, the radio frequency heating device is controlled to stop operating, and the operation stop state is kept for the fifth set time period. By limiting the operation time and the outage time of the radio frequency heating device in the first set time and the second set time, the radio frequency heating device can feed enough energy into the food materials, and the fed energy can be transferred by the enough time.

It is understood that the total duration of the fifth set duration and the fourth set duration is less than or equal to the first set duration, and the total duration of the fifth set duration and the fourth set duration is less than or equal to the second set duration. In the process that the radio frequency heating device operates, no matter the radio frequency heating device operates within the first set time length or the second set time length, the radio frequency heating device can continuously operate for the fourth set time length and continuously stop for the fifth set time length, so that the food material is completely heated, and meanwhile, enough time can be provided for heat to be transferred inside the food material.

In a possible design, the cooking appliance further includes a detection device, the detection device is configured to collect an energy feeding value of the food material, and the step of controlling the operation of the moisture generation device according to an operation phase of the radio frequency heating device includes: controlling the operation of the moisture generating device according to the operation state of the radio frequency heating device within a first set time and a second set time; and acquiring an energy feed-in value of the food material within a third set time length, and controlling the moisture generating device to operate according to the energy feed-in value.

In this design, still be provided with detection device in the cooking utensil, detection device can gather the energy feed-in value of eating the material.

It can be understood that the radio frequency heating device is a radio frequency solid-state source, and the detection device is arranged in the radio frequency solid-state source, so that the energy fed into the food material by the radio frequency heating device can be collected in real time.

In the operation process of the radio frequency heating device, the moisture generating device is controlled to operate so as to introduce moisture into the cooking cavity of the cooking appliance, and therefore the unfreezing effect of the cooking appliance on food materials is improved. The operation of the moisture generating device is controlled according to the operation state of the radio frequency heating device within a first set time period and a second set time period, and within a third set time period, the detection device is controlled to detect the energy feed-in value of the food material and control the moisture generating device according to the energy feed-in value of the food material. In the first set duration and the second set duration, the radio frequency heating device continuously feeds energy into the food material, and in the stage, the radio frequency heating device intermittently operates, so that the moisture generating device is controlled according to the operation state of the editorial heating device, the energy transfer effect can be improved, and the edge of the food material is effectively cooled. Wherein, control moisture generating device operation in the time length is set for in the first, can effectively accelerate the speed that the heat was transmitted from eating material edge to eating material middle part, control moisture generating device operation in the time length is set for in the second, can mend wet to eating the material, avoid eating the material edge and dry under radio frequency heating device's effect. Within a set length of time in the third, the radio frequency heating device circulation is heated material middle part and edible material edge, judges to eat material feed-in sufficient energy after, control moisture generating device operation, can avoid eating the material colour after unfreezing and change, improves the new freshness of the material of eating after unfreezing.

In a possible design, the moisture generating device is a cold moisture generating device, and the step of controlling the operation of the moisture generating device according to the operation state of the radio frequency heating device specifically includes: and determining that the radio frequency heating device is in a stop operation state, and controlling the cold and wet gas generating device to operate.

In this design, the moisture generating device is selected to be a cold moisture generating device, which is capable of directly generating the lower temperature moisture. The temperature in the cooking cavity can be reduced by the moisture with lower temperature, so that cold moisture is input into the cooking cavity when the radio frequency heating device is in a stop operation state, and the energy output by the radio frequency heating device is prevented from being wasted.

It will be appreciated that the cold-wet gas generating means includes an air duct, a fan, a humidifying device and a refrigerating device. The fan can send into the culinary art intracavity with the moisture through humidification device and refrigerating plant through the wind channel, has played the effect to the cold moisture of culinary art intracavity letting in.

Wherein, refrigerating plant can select for the semiconductor refrigeration piece.

In a possible design, the moisture generating device is a steam generating device, and the step of controlling the operation of the moisture generating device according to the operation state of the radio frequency heating device specifically includes: and determining that the radio frequency heating device is in the running state, and controlling the steam generating device to run.

In this design, the moisture generating device is a steam generating device, and the steam generated by the steam generating device is steam with a relatively high temperature. The steam with higher temperature is sent into the cooking chamber, and steam can exchange heat with the edible material of waiting to unfreeze, can play supplementary effect of unfreezing. Therefore, the steam generating device and the radio frequency heating device are controlled to operate simultaneously, and the efficiency of unfreezing the food materials can be improved.

In one possible design, the step of controlling the operation of the moisture generating device according to the energy feeding value comprises: acquiring a set energy feed-in value; and determining that the energy feeding value is larger than or equal to the set energy feeding value, and controlling the moisture generating device to start to operate.

In the design, the types, weights and shapes of food materials to be thawed in the cooking cavity are different, so that the energy feed-in values required for thawing the food materials are different, and the set energy feed-in value is determined according to the energy feed-in values required for thawing the food materials. The energy feed-in value of the food materials is collected through the detection device, when the collected energy feed-in value of the food materials is larger than or equal to the set energy feed-in value, the moisture generation device is controlled to start to operate, at the moment, the radio frequency heating device and the moisture generation device operate simultaneously until the operation time of the radio frequency heating device reaches a third set time, and at the moment, the moisture generation device and the radio frequency heating device are controlled to stop operating. Moisture is constantly produced to the moisture generating device operation in-process, can constantly carry out the moisturizing to the edible material in the heating process, makes edible material can not cure and sends out futilely.

According to a second aspect of the present invention there is provided a cooking appliance comprising: a cooking cavity for accommodating food materials; the radio frequency heating device is used for inputting radio frequency into the cooking cavity so as to heat food; moisture generating means for inputting moisture into the cooking appliance; a memory having a program or instructions stored thereon; a processor executing a program or instructions to implement the steps of the control method of the cooking appliance as in any one of the possible designs of the first aspect.

The cooking appliance provided by the invention comprises a radio frequency heating device for placing food materials in a cooking cavity and heating the food materials in the cooking cavity, and a moisture generating device capable of introducing moisture into the cooking cavity. Can control radio frequency heating device and carry out accurate location to the position of eating the material, radio frequency heating device can heat the assigned position of eating the material alone promptly to reach the effect to the accurate control of culinary art process. Cooking utensil can carry out the operation of unfreezing to eating the material, will eat the material and put into the culinary art intracavity, controls radio frequency heating device and heats eating the material, can control the operation of moisture generating device this moment to improve the effect of unfreezing to eating the material, avoid because the partial curing of eating material or mummification that the heat gathering leads to.

A processor and a memory are also provided within the cooking appliance, the memory being capable of storing a program or instructions which, when executed by the processor, enable the control method of the first aspect. Specifically, after food materials to be thawed are placed into the cooking cavity, the staged operation of the radio frequency heating device is controlled, namely the operation process of the radio frequency heating device comprises a plurality of operation stages, the radio frequency heating device can feed energy into the food materials in the cooking cavity in a plurality of operation stages, the temperature of the food materials begins to rise at the moment, and the frozen food materials are thawed along with the rise of the temperature. The operation of the moisture generating means is controlled during the temperature rise of the frozen food material, thereby inputting moisture into the cooking cavity. Under the effect of moisture, it is faster to eat material temperature transfer rate to can avoid eating material edge temperature concentration effect, improve the homogeneity of eating the material and unfreezing, and then make the material of eating after unfreezing fresher.

In the embodiments, the operation power of each operation stage of the radio frequency heating device is reasonably set according to the parameters such as the volume, the quality and the food material type of the food material to be thawed, so that the thawing effect can be improved while the energy waste is avoided.

In addition, according to the cooking utensil in the above technical solution provided by the present invention, the following additional technical features may also be provided:

in one possible design, the moisture generating device includes: a steam generating device for inputting steam into the cooking appliance; and/or cold and wet gas generating means for inputting cold and wet gas into the cooking appliance.

In this design, the moisture generating means comprises a steam generating means and/or a cold moisture generating means. Wherein, steam generating device can be to the cooking intracavity input steam, and cold moisture generating device can be to the cooking intracavity input cold moisture.

The cold and wet gas generating device comprises an air duct, a fan, a humidifying device and a refrigerating device. The fan can send into the culinary art intracavity with the moisture through humidification device and refrigerating plant through the wind channel, has played the effect to the cold moisture of culinary art intracavity letting in.

The moisture generating device is selected to be a cold moisture generating device capable of directly generating moisture having a relatively low temperature. The temperature in the cooking cavity can be reduced by the moisture with lower temperature, so that cold moisture is input into the cooking cavity when the radio frequency heating device is in a stop operation state, and the energy output by the radio frequency heating device is prevented from being wasted.

The moisture generating device is a steam generating device, and the steam generated by the steam generating device is steam with higher temperature. The steam with higher temperature is sent into the cooking chamber, and steam can exchange heat with the edible material of waiting to unfreeze, can play supplementary effect of unfreezing. Therefore, the steam generating device and the radio frequency heating device are controlled to operate simultaneously, and the efficiency of unfreezing the food materials can be improved.

In one possible design, the cooking appliance further comprises: and the detection device is used for acquiring the energy feed-in value of the food material.

It can be understood that the radio frequency heating device selects a radio frequency solid-state source, and the detection device is arranged in the radio frequency solid-state source, so that the energy fed into the food material by the radio frequency heating device can be collected in real time.

In one possible design, the cooking appliance further comprises: and the microwave generating device is used for inputting microwaves into the cooking cavity.

In this design, still be provided with microwave generating device in the cooking utensil, when cooking the edible material through cooking utensil, can control microwave generating device and the simultaneous operation of radio frequency heating device and heat the culinary art to the edible material.

According to a third aspect of the present invention, a readable storage medium is provided, where a program or an instruction is stored on the readable storage medium, and the program or the instruction is executed by a processor to implement the method for controlling a cooking appliance in any one of the above possible designs, so that the method has all the beneficial technical effects of the method for controlling a cooking appliance in any one of the above possible designs, and the details are not repeated herein.

Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a flowchart illustrating a control method of a cooking appliance according to a first embodiment of the present invention;

fig. 2 shows a schematic configuration of a cooking appliance of a first embodiment of the present invention;

fig. 3 shows one of the flow charts of the control method of the cooking appliance of the second embodiment of the present invention;

fig. 4 shows a second flowchart of a control method of a cooking appliance according to a second embodiment of the present invention;

fig. 5 is a third flowchart illustrating a method of controlling a cooking appliance according to a second embodiment of the present invention;

fig. 6 shows a schematic block diagram of a cooking appliance of a third embodiment of the present invention;

fig. 7 shows one of the structural diagrams of a cooking appliance of a third embodiment of the present invention;

fig. 8 shows a second schematic structural view of a cooking appliance according to a third embodiment of the present invention;

fig. 9 shows one of the schematic diagrams of the distribution of heat inside the food material in one embodiment of the invention;

fig. 10 shows a second schematic diagram of the distribution of heat inside the food material in an embodiment of the invention;

fig. 11 shows a third schematic diagram of distribution of heat inside the food material in an embodiment of the invention.

Wherein, the correspondence between the reference numbers and the part names in fig. 2, 6 to 8 is:

200 cooking appliance, 210 cooking cavity, 220 radio frequency heating device, 240 moisture generating device, 242 fan, 244 steam generating device, 246 humidifying device, 248 refrigerating device, 260 storage and 280 processor.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments of the present invention and features of the embodiments may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

A control method of a cooking appliance, a cooking appliance and a computer-readable storage medium according to some embodiments of the present invention are described below with reference to fig. 1 to 11.

The first embodiment is as follows:

as shown in fig. 1, in one embodiment of the present invention, a method for controlling a cooking appliance is provided, the cooking appliance includes a cooking cavity, a radio frequency heating device, and a moisture generating device, the moisture generating device is used for inputting moisture into the cooking appliance, and the method for controlling the cooking appliance further includes:

step 102, controlling a radio frequency heating device to operate in a staged mode, and feeding energy into food materials in a cooking cavity;

and 104, controlling the moisture generating device according to the operation stage of the radio frequency heating device.

In the embodiment, as shown in fig. 2, the control method of the cooking appliance is used for controlling the operation of the cooking appliance 200, and the cooking appliance 200 comprises a radio frequency heating device 220 for placing a food cooking cavity 210 and heating food in the cooking cavity 210, and a moisture generating device 240 capable of introducing moisture into the cooking cavity 210. Can control radio frequency heating device 220 to carry out accurate location to the position of eating the material, radio frequency heating device 220 can heat the assigned position of eating the material alone promptly to reach the effect to the accurate control of culinary art process. Cooking utensil 200 can carry out the operation of unfreezing to eating the material, will eat the material and put into cooking chamber 210 in, control radio frequency heating device 220 heats eating the material, can control the operation of moisture generating device 240 this moment to improve the effect of unfreezing to eating the material, avoid because the partial curing of eating the material or mummification that the heat gathering leads to.

In some embodiments, food material is placed into the cooking chamber and operating parameters are set for various operating phases of the cooking appliance. Specifically, the step of thawing the food material may be divided into three stages, so that the operation of the rf heating device may be divided into three stages. The food preheating stage is the first stage, the radio frequency heating device is controlled to heat the edge position of food, the running power of the radio frequency heating device is smaller in the food preheating stage, the running time is shorter, heat is gradually transferred from the edge position of the food to the middle position of the food, and after the first stage is finished, preliminary thawing of the food is completed under the condition that the temperature rise amplitude of the food is not large. The second stage is a food material heating stage, in the food material heating stage, the radio frequency heating device is controlled to heat the middle of the food material, in the operation process of the first stage, the edge position of the food material is nearly completely unfrozen, the radio frequency heating device is controlled to intensively heat the middle of the food material with lower unfreezing degree, so that the interior of the food material is unfrozen, in the second stage, the operation power of the radio frequency heating device is higher, and the operation time is longer. And the third stage is a food material heat preservation stage, the radio frequency heating device is controlled to alternately heat the middle part and the edge of the food material, and the radio frequency heating device is controlled to operate at the lowest operation power in the stage, so that the temperature of the middle part and the edge of the food material tend to be stable, the phenomenon that the local temperature is too high or the local part is not completely unfrozen is avoided, and the unfreezing effect of the cooking appliance on the food material is improved.

The second embodiment:

as shown in fig. 3, in one embodiment of the present invention, a method for controlling a cooking appliance is provided, the cooking appliance includes a cooking cavity, a radio frequency heating device, and a moisture generating device, the moisture generating device is used for inputting moisture into the cooking appliance, and the method for controlling the cooking appliance further includes:

step 302, controlling a radio frequency heating device to operate at a first set power for a first set time period so as to heat a first area of food materials;

step 304, controlling the radio frequency heating device to operate at a second set power for a second set time period so as to heat a second area of the food material;

step 306, controlling the radio frequency heating device to operate at a third set power for a third set time period so as to circularly heat the first area and the second area of the food material;

and 308, controlling the moisture generating device according to the operation stage of the radio frequency heating device.

In this embodiment, the operation stages of the radio frequency heating device are set, specifically, the radio frequency heating device is set to three stages, and the radio frequency heating device is controlled to be switched between different operation stages according to the operation duration, so that accurate regulation and control of the operation stages of the radio frequency heating device can be realized. The radio frequency heating device is controlled to heat different food materials at different stages, different positions of the food materials are heated at different time intervals with different set powers, so that accurate heating of the food materials is controlled, and the problem that the food materials are cured in the unfreezing process or unfrozen incompletely is solved.

Wherein, cooking utensil is including being arranged in placing food material culinary art chamber and carrying out the radio frequency heating device that heats to the food material in the culinary art chamber to and can let in the moisture generating device of moisture to the culinary art intracavity. The radio frequency heating device can be controlled to accurately position the food material, namely, the radio frequency heating device can independently heat the specified position of the food material, so that the effect of accurately controlling the cooking process is achieved. Cooking utensil can carry out the operation of unfreezing to eating the material, will eat the material and put into the culinary art intracavity, controls radio frequency heating device and heats eating the material, can control the operation of moisture generating device this moment to improve the effect of unfreezing to eating the material, avoid because the partial curing of eating material or mummification that the heat gathering leads to.

Specifically, in the process of performing radio frequency heating on the food material edge, the operating power of the radio frequency heating device is set to be smaller, so that the food material edge is prevented from being cured due to the overlarge operating power of the radio frequency heating device. In the process of carrying out radio frequency heating on the middle part of the food material, the operating power of the radio frequency heating device is set to be larger, so that the middle part of the food material can be completely unfrozen, and the unfreezing effect is improved.

In the above-described embodiment, the second set duration is longer than the first set duration and/or the third set duration.

In this embodiment, the first set area is an edge area of the food in the cooking cavity, and the radio frequency heating device is controlled to heat the edge of the food in the cooking cavity within the first set time period. The second set area is the middle area of the food in the cooking cavity, and the radio frequency heating device is controlled to heat the middle of the food in the cooking cavity within the second set time length. Radio frequency heating device can make edible material edge temperature rise fast to eating material edge heating, and when radio frequency heating device heated edible material middle part, edible material middle part temperature rise was slower, in order to make to eat the material middle part and can unfreeze completely, so set for the second for length of time to be greater than first for set for length of time and/or the third for length of time, realized eating under the prerequisite that the material edge can not cure and dry, guaranteed the effect of unfreezing in edible material middle part.

In any of the above embodiments, the third set power is less than the second set power and/or the first set power.

In this embodiment, in the process of controlling the radio frequency heating device to operate in a staged manner, after the food material is heated for the first set time period and the second set time period, the energy fed into the interior of the food material already reaches the standard for thawing the food material, and at this time, the radio frequency heating device is controlled to circularly heat the edge and the middle of the food material, so that the effect of uniformly raising the temperature of the food material can be achieved. Because the energy fed into the food material is enough, the operation power of the radio frequency heating device is smaller than that of the previous stage in the process of circularly heating the edge and the middle of the food material, and the thawing effect of the middle of the food material is ensured on the premise that the edge of the food material is not aged and dried.

In any of the above embodiments, within the first set time period and the second set time period, after the radio frequency heating device operates for the fourth set time period, the operation is stopped for the fifth set time period.

In this embodiment, the radio frequency heating device is controlled to perform the staged heating on the food in the cooking cavity for a first set time and a second set time, and the radio frequency heating device is operated intermittently. Specifically, after the radio frequency heating device continuously operates for the fourth set time period, the radio frequency heating device is controlled to stop operating, and the operation stop state is kept for the fifth set time period. By limiting the operation time and the outage time of the radio frequency heating device in the first set time and the second set time, the radio frequency heating device can feed enough energy into the food materials, and the fed energy can be transferred by the enough time.

As shown in fig. 4, in any of the above embodiments, the cooking appliance further includes a detection device, the detection device is configured to collect an energy feeding value of the food material, and the step of controlling the operation of the moisture generation device according to the operation stage of the radio frequency heating device specifically includes:

step 402, controlling the operation of the moisture generating device according to the operation state of the radio frequency heating device within a first set time and a second set time;

and step 404, within a third set time period, acquiring an energy feed value of the food material, and controlling the operation of the moisture generating device according to the energy feed value.

In this embodiment, a detection device is further provided in the cooking appliance, which is capable of capturing an energy feed-in value of the food material.

In the operation process of the radio frequency heating device, the moisture generating device is controlled to operate so as to introduce moisture into the cooking cavity of the cooking appliance, and therefore the unfreezing effect of the cooking appliance on food materials is improved. The operation of the moisture generating device is controlled specifically according to the operation state of the radio frequency heating device within a first set time and a second set time, and within a third set time, the detection device is controlled to detect the energy feed-in value of the food material and control the moisture generating device according to the energy feed-in value of the food material. In the first set duration and the second set duration, the radio frequency heating device continuously feeds energy into the food material, and in the stage, the radio frequency heating device intermittently operates, so that the moisture generating device is controlled according to the operation state of the editorial heating device, the energy transfer effect can be improved, and the edge of the food material is effectively cooled. Wherein, control the operation of moisture generating device in when first setting for duration, can effectively accelerate the heat from eating the speed of material edge to eating the transmission of material middle part, control the operation of moisture generating device in when second setting for duration, can mend wet to eating the material, avoid eating the material edge and dry under radio frequency heating device's effect. Within a set length of time in the third, the radio frequency heating device circulation is heated material middle part and edible material edge, judges to eat material feed-in sufficient energy after, control moisture generating device operation, can avoid eating the material colour after unfreezing and change, improves the new freshness of the material of eating after unfreezing.

In any of the above embodiments, the moisture generator is a cold moisture generator, and the step of controlling the operation of the moisture generator according to the operation state of the radio frequency heating device specifically includes: and determining that the radio frequency heating device is in a stop operation state, and controlling the cold and wet gas generating device to operate.

In this embodiment, the moisture generating device is selected to be a cold moisture generating device capable of directly generating the moisture having a relatively low temperature. The temperature in the cooking cavity can be reduced by the moisture with lower temperature, so that cold moisture is input into the cooking cavity when the radio frequency heating device is in a stop operation state, and the energy output by the radio frequency heating device is prevented from being wasted.

It will be appreciated that the cool moisture generating means includes a duct, a fan, a humidifying device and a refrigerating device. The fan can send into the culinary art intracavity with the moisture through humidification device and refrigerating plant through the wind channel, has played the effect to the cold moisture of culinary art intracavity letting in.

In any of the above embodiments, the moisture generating device is a steam generating device, and the step of controlling the operation of the moisture generating device according to the operation state of the radio frequency heating device specifically includes: and determining that the radio frequency heating device is in the running state, and controlling the steam generating device to run.

In this embodiment, the moisture generating device is a steam generating device, and the steam generated by the steam generating device is steam with a relatively high temperature. The steam with higher temperature is sent into the cooking chamber, and steam can exchange heat with the edible material of waiting to unfreeze, can play supplementary effect of unfreezing. Therefore, the steam generating device and the radio frequency heating device are controlled to operate simultaneously, and the efficiency of unfreezing food materials can be improved.

As shown in fig. 5, in any of the above embodiments, the step of controlling the operation of the moisture generating device according to the energy feed value specifically includes:

step 502, obtaining a set energy feed-in value;

and step 504, controlling the moisture generating device to start to operate based on the energy feeding value being greater than or equal to the set energy feeding value.

In this embodiment, if the food materials to be thawed in the cooking cavity are different in type, weight and shape, the energy feed value required for thawing the food materials is also different, and the set energy feed value is determined according to the energy feed value required for thawing the food materials. The energy feed-in value of the food materials is collected through the detection device, when the collected energy feed-in value of the food materials is larger than or equal to the set energy feed-in value, the moisture generation device is controlled to start to operate, at the moment, the radio frequency heating device and the moisture generation device operate simultaneously until the operation time of the radio frequency heating device reaches a third set time, and at the moment, the moisture generation device and the radio frequency heating device are controlled to stop operating. Moisture is constantly produced to the moisture generating device operation in-process, can constantly carry out the moisturizing to the edible material in the heating process, makes edible material can not cure and sends out futilely.

In some embodiments, the step of obtaining the set energy feed-in value specifically includes: firstly, input heating options, such as parameters of food material types, food material sizes, food material conditions and the like, are identified. And then, scanning the food materials with low power, full frequency and phase difference by a radio frequency solid-state source, recording scanning data, and determining a set energy feed-in value according to the scanning data and heating options.

It will be appreciated that a processor is included in the cooking appliance and is capable of performing an analytical calculation on the scan data and calculating from the feedback data the optimal heating profile area to determine the heating profile.

Example three:

as shown in fig. 6, in one embodiment of the present invention, there is provided a cooking appliance 200 including: a cooking cavity 210, a radio frequency heating device 220 and a moisture generating device 240, wherein the cooking cavity 210 is used for containing food materials; the rf heating device 220 is used for inputting rf into the cooking cavity 210 to heat the food material; the moisture generating device 240 is used for inputting moisture into the cooking appliance 200; a memory 260, the memory 260 having programs or instructions stored thereon; a processor 280, the processor 280 executing a program or instructions to implement the steps of the control method of the cooking appliance as in any one of the possible designs of the first aspect.

In this embodiment, the cooking appliance 200 comprises a radio frequency heating device 220 for placing the food cooking cavity 210 and heating the food in the cooking cavity 210, and a moisture generating device 240 capable of introducing moisture into the cooking cavity 210. Can control radio frequency heating device 220 to carry out accurate location to the position of eating the material, radio frequency heating device 220 can heat the assigned position of eating the material alone promptly to reach the effect to the accurate control of culinary art process. Cooking utensil 200 can carry out the operation of unfreezing to eating the material, will eat the material and put into cooking chamber 210 in, control radio frequency heating device 220 heats eating the material, can control the operation of moisture generating device 240 this moment to improve the effect of unfreezing to eating the material, avoid because the partial curing of eating the material or mummification that the heat gathering leads to.

The cooking appliance 200 is further provided with a processor 280 and a memory 260, the memory 260 being capable of storing programs or instructions, and the control method of the first aspect being capable of being implemented when the processor 280 executes the programs or instructions. Specifically, after the food material to be thawed is placed in the cooking cavity 210, the radio frequency heating device 220 is controlled to operate in a staged manner, that is, the operation process of the radio frequency heating device 220 includes multiple operation stages, the radio frequency heating device 220 can feed energy into the food material in the cooking cavity 210 during the multiple operation stages, at this time, the temperature of the food material begins to rise, and the frozen food material is thawed as the temperature rises. During the temperature rise of the frozen food material, the moisture generating device 240 is controlled to operate, thereby inputting moisture into the cooking chamber 210. Under the effect of moisture, it is faster to eat material temperature transfer rate to can avoid eating material edge temperature concentration effect, improve the homogeneity of eating the material and unfreezing, and then make the material of eating after unfreezing fresher.

In some embodiments, food material is placed into the cooking cavity 210 and operating parameters are set for various operating phases of the cooking appliance 200. Specifically, the thawing step of the food material may be divided into three stages, so that the operation step of the rf heating device 220 is divided into three stages. The first stage is a food material preheating stage, the radio frequency heating device 220 is controlled to heat the edge position of the food material, the running power of the radio frequency heating device 220 is small in the food material preheating stage, the running time is short, heat is gradually transferred from the edge position of the food to the middle position of the food, and after the first stage is finished, preliminary thawing of the food material is completed under the condition that the temperature rise amplitude of the food material is not large. The second stage is a food material heating stage, in the food material heating stage, the radio frequency heating device 220 is controlled to heat the middle of the food material, in the operation process of the first stage, the edge position of the food material is nearly completely unfrozen, at the moment, the radio frequency heating device 220 is controlled to intensively heat the middle of the food material with lower unfreezing degree, so that the interior of the food material is unfrozen, in the second stage, the radio frequency heating device 220 has higher operation power and longer operation time. The third stage is a food material heat preservation stage, the radio frequency heating device 220 is controlled to heat the middle part and the edge of the food material alternately, and the radio frequency heating device 220 is controlled to operate at the lowest operation power at the stage, so that the temperatures of the middle part and the edge of the food material tend to be stable, the phenomenon that the local temperature is too high or the local part is not completely thawed is avoided, and the thawing effect of the cooking appliance 200 on the food material is improved.

In the embodiments, the operation power of each operation stage of the radio frequency heating device 220 is reasonably set according to the parameters such as the volume, the quality, the food material type and the like of the food material to be thawed, so that the thawing effect can be improved while the energy waste is avoided.

As shown in fig. 7 and 8, in the above embodiment, the moisture generating device 240 includes: steam generating device 244 and/or a cold moisture generating device. The steam generating device 244 is used for inputting steam into the cooking appliance 200; the cool and moisture generating means is used to input cool and moisture into the cooking appliance 200.

In this design, the moisture generating device 240 includes a steam generating device 244 and/or a cold moisture generating device. Wherein the steam generating device 244 can input steam into the cooking cavity 210, and the cool and humid air generating device can input cool and humid air into the cooking cavity 210.

As shown in fig. 8, the cool and moisture generating means includes an air duct, a blower 242, a humidifying device 246, and a refrigerating device 248. The fan 242 can send the moisture passing through the humidifying device 246 and the refrigerating device 248 into the cooking chamber 210 through the air duct, which has the effect of introducing cold moisture into the cooking chamber 210.

The moisture generating device 240 is selected as a cold moisture generating device capable of directly generating moisture having a relatively low temperature. The temperature in the cooking cavity 210 can be lowered by the moisture with lower temperature, so that cold moisture is input into the cooking cavity 210 when the radio frequency heating device 220 is in a stop state, and the energy output by the radio frequency heating device 220 is prevented from being wasted.

As shown in fig. 7, the moisture generator 240 is a steam generator 244, and the steam generated by the steam generator 244 is steam having a relatively high temperature. The steam with higher temperature is sent into the cooking cavity 210, and the steam can exchange heat with the food materials to be thawed, so that the auxiliary thawing effect can be achieved. Therefore, the steam generating device 244 and the radio frequency heating device 220 are controlled to operate simultaneously, and the efficiency of unfreezing the food materials can be improved.

In any of the above embodiments, the cooking appliance 200 further includes: and the detection device is used for acquiring the energy feed-in value of the food material.

In this embodiment, a detection device is further provided in the cooking appliance 200, and the detection device can collect the energy feed value of the food material.

It can be understood that the radio frequency heating device 220 is a radio frequency solid state source, and the detection device is disposed in the radio frequency solid state source, so as to collect the energy fed into the food material by the radio frequency heating device 220 in real time.

In the operation process of the rf heating device 220, the moisture generating device 240 is controlled to operate to introduce moisture into the cooking cavity 210 of the cooking appliance 200, so as to improve the thawing effect of the cooking appliance 200 on the food material. Specifically, the operation of the moisture generator 240 is controlled according to the operation state of the rf heating device 220 within a first set time period and a second set time period, and within a third set time period, the detection device is controlled to detect the energy feeding value of the food material, and the moisture generator 240 is controlled according to the energy feeding value of the food material. In the first set time and the second set time, the rf heating device 220 continuously feeds energy to the food material, and at this stage, the rf heating device 220 intermittently operates, so that the moisture generating device 240 is controlled according to the operation state of the editorial heating device, the energy transfer effect can be improved, and the edge of the food material is effectively cooled. Wherein, control moisture generating device 240 operation in the time length is set for in the first, can effectively accelerate the speed that the heat was transmitted to eating the material middle part from eating the material edge, control moisture generating device 240 operation in the time length is set for in the second, can mend wet to eating the material, avoid eating the material edge and dry under the effect of radio frequency heating device 220. Within a third set time, the radio frequency heating device 220 circularly heats the middle part of the food material and the edge of the food material, and after the food material is fed with enough energy, the operation of the moisture generation device 240 is controlled, so that the color of the thawed food material can be prevented from changing, and the freshness of the thawed food material is improved.

In one possible design, the cooking appliance 200 further comprises: a microwave generating device for inputting microwave into the cooking cavity 210.

In this design, a microwave generating device is further disposed in the cooking appliance 200, and when the food is cooked by the cooking appliance 200, the microwave generating device and the radio frequency heating device 220 can be controlled to operate simultaneously to heat and cook the food.

Example four:

a full embodiment of the present invention is provided in one embodiment thereof, including a cooking appliance and a method of controlling the same. The cooking appliance comprises a radio frequency heating device and a moisture generating device.

The radio frequency unfreezing step, the process of which is mainly divided into three large mode heating stages,

as shown in fig. 9, the distribution of the heat inside the food material in the first stage is shown, and the first stage heats the edge portion of the food material, so that the heat of the edge portion is slowly conducted to the central portion of the food material, thereby accelerating the thawing effect of the central portion of the food material, because the temperature rise of the central area of the food material is slow.

Fig. 10 shows the distribution of heat inside the food material in the second stage, which heats the center of the food material, and the heating time is long and the power is high.

As shown in fig. 11, the distribution of the heat inside the food material in the third stage is shown, the third stage is performed circularly on the center and the edge of the food material, and the heating up-down and left-right modes are performed in the third stage, the third stage adopts low power, part of energy is heated, and part of energy is conducted.

By adopting the staged heating method for the food materials, the food material edge concentration effect is solved to a certain extent, the thawing temperature difference of a common microwave oven is changed from 30-35 degrees to about 15 degrees and even lower, the phenomenon of local hot spots is basically eliminated, but the edge concentration effect still exists, on the basis, the technology of surrounding cold air or cold and wet air is added stage by stage, the temperature is about 5 degrees generally, the edge concentration effect is obviously reduced, the thawing temperature difference is about 5-10 degrees, and the thawing uniformity is greatly improved.

By adding a small amount of steam, humidification or humidification to the cooking chamber in three stages. The heat transfer can be accelerated by adding moisture in the first stage; moisture is added in the second stage to play a role in supplementing moisture; the moisture is added in the third stage, so that the original color of the food can be restored, and the food material becomes fresher. And a very small amount of moisturizing can be added in the whole process, and the amount of added steam depends on the water yield, dehydration rate and freshness of the unfrozen food.

Example five:

an embodiment of the present invention provides a readable storage medium, on which a computer program is stored, the computer program, when executed by a processor, implements the control method of the cooking appliance as in any of the above embodiments, thereby having all the beneficial technical effects of the control method of the cooking appliance as in any of the above embodiments.

Examples of the computer-readable storage medium include a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk, and an optical disk.

It is to be understood that the invention is not limited to the specific arrangements and instrumentality described above and shown in the drawings. A detailed description of known methods is omitted herein for the sake of brevity. In the above embodiments, several specific steps are described and shown as examples. However, the method processes of the present invention are not limited to the specific steps described and illustrated, and those skilled in the art can make various changes, modifications and additions, or change the order between the steps, after comprehending the spirit of the present invention.

It should also be noted that the exemplary embodiments noted in this patent describe some methods or systems based on a series of steps or devices. However, the present invention is not limited to the order of the above-described steps, that is, the steps may be performed in the order mentioned in the embodiments, may be performed in an order different from the order in the embodiments, or may be performed simultaneously.

In the present invention, the term "plurality" means two or more unless explicitly defined otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; "coupled" may be direct or indirect through an intermediary. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The present invention has been described in terms of the preferred embodiment, and it is not intended to be limited to the embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method of controlling a cooking appliance, the cooking appliance comprising a cooking cavity, a radio frequency heating device, and a moisture generating device for inputting moisture into the cooking appliance, the method further comprising:

controlling a radio frequency heating device to operate in a staged mode so as to feed energy into food materials in the cooking cavity;

and controlling the operation of the moisture generating device according to the operation stage of the radio frequency heating device.

2. The method for controlling a cooking appliance according to claim 1, wherein the step of controlling the rf heating device to operate in a phased manner specifically comprises:

controlling the radio frequency heating device to heat a first area of the food material at a first set power until a first set time length is reached;

controlling the radio frequency heating device to heat a second area of the food material at a second set power until a second set time length is reached;

and controlling the radio frequency heating device to circularly heat the first area and the second area at a third set power until a third set time length is reached.

3. The control method of a cooking appliance according to claim 2,

the second set duration is greater than the first set duration and/or the third set duration.

4. The control method of a cooking appliance according to claim 2,

the third set power is less than the second set power and/or the first set power.

5. The control method of a cooking appliance according to any one of claims 2 to 4,

and within the first set time and the second set time, stopping running the radio frequency heating device for a fifth set time after running the radio frequency heating device for a fourth set time.

6. The method for controlling a cooking appliance according to claim 5, wherein the cooking appliance further comprises a detection device for collecting an energy feeding value of the food material, and the step of controlling the operation of the moisture generation device according to the operation phase of the rf heating device comprises:

controlling the operation of the moisture generating device according to the operation state of the radio frequency heating device within the first set time period and the second set time period;

and acquiring an energy feed-in value of the food material within the third set time length, and controlling the moisture generating device to operate according to the energy feed-in value.

7. The method for controlling a cooking appliance according to claim 6, wherein the moisture generator is a cold moisture generator, and the step of controlling the operation of the moisture generator according to the operation state of the rf heating device specifically comprises:

and determining that the radio frequency heating device is in a stop operation state, and controlling the cold and wet gas generating device to operate.

8. The method for controlling a cooking appliance according to claim 6, wherein the moisture generating device is a steam generating device, and the step of controlling the operation of the moisture generating device according to the operation state of the radio frequency heating device specifically comprises:

and determining that the radio frequency heating device is in an operating state, and controlling the steam generating device to operate.

9. The method for controlling a cooking appliance according to claim 8, wherein the step of controlling the operation of the moisture generating device according to the energy feeding value comprises:

acquiring a set energy feed-in value;

and determining that the energy feeding value is greater than or equal to the set energy feeding value, and controlling the moisture generating device to start to operate.

10. A cooking appliance, comprising:

a cooking cavity for accommodating food materials;

the radio frequency heating device is used for inputting radio frequency into the cooking cavity so as to heat the food materials;

moisture generating means for inputting moisture into the cooking appliance;

a memory having a program or instructions stored thereon;

a processor executing the program or instructions to carry out the steps of the method of controlling a cooking appliance according to any one of claims 1 to 9.

11. The cooking appliance of claim 10, wherein the moisture generating device comprises:

the steam generating device is used for inputting steam into the cooking appliance; and/or

And the cold and wet air generating device is used for inputting cold and wet air into the cooking appliance.

12. The cooking appliance of claim 10, further comprising:

a detection device for acquiring an energy feed-in value of the food material.

13. A readable storage medium, characterized in that the readable storage medium has stored thereon a program or instructions which, when executed by a processor, implement the steps of the control method of a cooking appliance according to any one of claims 1 to 9.