CN116138613A

CN116138613A - Control method and device of cooking equipment, readable storage medium and cooking equipment

Info

Publication number: CN116138613A
Application number: CN202111397053.8A
Authority: CN
Inventors: 段志超; 李寿军; 张威威; 唐维详; 王伟君; 谭亚倩; 彭建成; 吴宗林; 梁健聪
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2021-11-23
Filing date: 2021-11-23
Publication date: 2023-05-23

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, wherein the control method of the cooking equipment comprises the following steps: acquiring a cooking function of the cooking device; based on the end of the execution of the cooking function, the heating device is controlled to operate according to a heat preservation scheme corresponding to the cooking function, wherein in the process of operating according to the heat preservation scheme, the cooling device is controlled to operate until the heat preservation scheme corresponding to the cooking function is met.

Description

Control method and device of cooking equipment, readable storage medium and cooking equipment

Technical Field

The present invention relates to the field of control technologies, and in particular, to a control method and apparatus for a cooking device, a readable storage medium, and a cooking device.

Background

Those skilled in the art find that the existing cooking device can not be opened to eat by adopting the same heat preservation scheme no matter which function is executed.

Disclosure of Invention

The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

To this end, a first aspect of the present invention is to provide a control method of a cooking apparatus.

A second aspect of the present invention is to provide a control device of a cooking apparatus.

A third aspect of the present invention is to provide a control device of a cooking apparatus.

A fourth aspect of the present invention is to provide a readable storage medium.

A fifth aspect of the present invention is to provide a cooking apparatus.

In view of this, according to a first aspect of the present invention, there is provided a control method of a cooking apparatus including a cooking chamber, a heating device, and a cooling device, the control method of the cooking apparatus including: acquiring a cooking function of the cooking device; and controlling the heating device to operate according to a heat preservation scheme corresponding to the cooking function based on the end of the execution of the cooking function, wherein in the process of operating according to the heat preservation scheme, controlling the cooling device to operate until the heat preservation scheme corresponding to the cooking function is met.

According to the technical scheme, the control method of the cooking equipment is provided, in the control method, if the execution of the cooking function is finished, the cooking equipment is controlled to execute the heat preservation scheme corresponding to the cooking function, and in the process, different heat preservation schemes can be selected according to cooked dishes because the heat preservation scheme corresponds to the cooking function, so that the temperature of the heat preserved dishes can be directly eaten, and the problem that the heat preservation scheme is single in the current stage and can not be opened for instant eating is solved.

Further, the technology of the application defines that the cooling device synchronously operates while the heat preservation scheme is operated so as to accelerate the reduction of the temperature of the cooked dishes from the highest temperature to the temperature which can be directly eaten. In this process, waiting time of the user can be reduced, thereby improving intelligence of the cooking apparatus.

The technical scheme of the application is realized by the following principle, and in general, the heat preservation scheme of the cooking equipment is realized by controlling the operation of the heating device so as to maintain the temperature of the cooking cavity at a set value. In the technical scheme of the application, the corresponding heat preservation temperature can be set for the dishes obtained by cooking so that the dishes can be directly eaten after heat preservation.

It is worth pointing out that when the heat preservation scheme is operated, the heat sink also operates synchronously, and in the process, the heat sink can cooperate with the heating device to realize the heat preservation scheme together, so that fluctuation of dish temperature in the operation process of the heat preservation scheme is reduced.

Specifically, when the heating device works to indicate that the temperature of the cooking cavity exceeds the temperature indicated by the heat preservation scheme, the temperature of the part can be eliminated by utilizing the cooling device, so that the temperature of dishes is ensured to be smoother.

In the above technical scheme, the cooking device further comprises a cover body for opening and closing the cooking cavity, the cooling device can be arranged on the cover body, specifically, the cooling device can be an exhaust channel and a fan matched with the exhaust channel, the fan is started to operate when the cooling device is started, and the gas in the cooking cavity is discharged to the outside of the cooking cavity when the fan is started, so that the temperature is reduced.

In addition, the control method of the cooking device claimed in the application has the following additional technical characteristics.

In the technical scheme, the cooking quantity of the cooking equipment when executing the cooking function is obtained; acquiring the environmental temperature of the environment where the cooking equipment is located; a holding regimen is determined based on the amount of cooking and/or the ambient temperature.

In the technical scheme, the heat preservation scheme is limited to have association relation with the cooking function, and the cooking quantity of the cooking function and the ambient temperature are related, so that the cooking equipment can meet different use scenes.

The influence of the cooking quantity on the heat preservation scheme is mainly reflected in the heat required by maintaining the heat preservation scheme, specifically, the more the heat required by maintaining the same working condition is under the condition of larger cooking quantity, otherwise, the less the heat required by maintaining the same working condition is under the condition of smaller cooking quantity.

In addition, the influence of the ambient temperature on the heat preservation scheme is mainly embodied in a use scene, and particularly, experiments prove that the palatable temperature of a user can be changed under the condition of different ambient temperatures.

Based on this, the technical scheme of this application is through obtaining ambient temperature to estimate current season according to ambient temperature, when ambient temperature is lower, presume currently in winter, and when ambient temperature is higher, presume currently in summer, confirm heat preservation scheme according to ambient temperature, so that the dish temperature after the heat preservation can satisfy user's user demand.

For example, the cooking function is a rice cooking function, and after the cooking is finished, if the cooking amount is small, the heating device can be controlled to operate with a small tuner, and when the cooking amount is large, the heating device is controlled to operate with a large tuner, wherein the small tuner is a mode relatively to the large tuner, and in a unit control period, the operation time of the heating device under the small tuner is shorter than the operation time of the heating device under the large tuner.

Based on the above, in the heat preservation scheme, the operation of the heating device is related to the cooking amount, so that the situation that the cooked rice is dry and hard due to the too high temperature of heat preservation can be avoided.

For example, when the cooking function is a porridge/soup function, a temperature control scheme with 65 ℃ as a central axis and 5 ℃ above and below is set according to the cooking amount of the porridge/soup and the environmental temperature, so that the porridge/soup dishes after temperature control can be directly eaten.

For example, when the cooking function is a baking function, the baking function may be baking cake or bread, and the temperature is controlled by taking 100 ℃ as a central axis according to the cooking amount of baking and the environmental temperature, and the temperature is properly adjusted according to the environmental temperature, so that the food is in a proper temperature range and the taste is ensured.

When the cooking function is a cold dish function, the same temperature control logic as the cooking function can be adopted, and the palatable temperature of the cold dish is low in general, at the moment, the temperature of the dish can be directly reduced to 25 ℃ by controlling the cooling device, so that the instant food can be obtained after opening the cover.

In any of the above technical solutions, the ambient temperature may be divided into a plurality of levels, such as low temperature 1, low temperature 2, medium temperature 1, medium temperature 2, medium temperature 3, high temperature, and ultra-high temperature 7 ambient temperature levels, so as to determine the heat preservation scheme according to the levels, so as to meet the use requirements of different scenes.

In any of the above technical solutions, the cooking apparatus undergoes at least one cooking stage when implementing a cooking function, the cooling device includes a fan, and the control method further includes; the cooling device is controlled to operate according to control logic corresponding to the cooking stage.

In this solution, the fan is used to exchange gas between the interior of the cooking cavity and the exterior of the cooking cavity, wherein the exchange of gas is understood to mean that the gas located outside the cooking cavity is transferred to the interior of the cooking cavity, or that the gas located inside the cooking cavity is transferred to the exterior of the cooking cavity, or that both.

For example, when the fan rotates in a first direction, gas located outside the cooking cavity is transferred to the inside of the cooking cavity, and when the fan rotates in a second direction, gas located inside the cooking cavity is transferred to the outside of the cooking cavity.

In the technical scheme, the cooling device is started in the process of executing the cooking function of the cooking equipment, so that the cooling device is used for assisting the execution of the cooking function, and the cooking success rate of the cooking function is improved.

In any of the above solutions, the cooking function includes: any one of a rice cooking function, a porridge cooking function, a soup cooking function and a baking function.

In any of the above technical solutions, the fan is controlled to be turned on based on the cooking device being in the water-absorbing stage of the cooking function.

In the technical scheme, in the water absorption stage, the fan is controlled to be started so as to discharge the rice bran flavor in the rice out of the cooking cavity under the condition that the rice is old rice, and in particular, when rice is cooked by the existing cooking equipment, the mixture of rice and water is put into the cooking cavity, the cooking cavity is sealed, and the cooking cavity is heated so as to cook the rice.

However, the aged rice has a rice bran smell, if the above scheme is still adopted for cooking, the rice bran smell in the aged rice remains in the cooking cavity, and along with the cooking of the cooked rice, the rice bran smell can be mixed into the cooked rice, and meanwhile, the rice bran smell can also mask the aroma in the rice, so that the taste of the cooked rice is poor.

According to the technical scheme, the fan is included in the cooking equipment, and the fan is controlled to operate in the cooking process of rice so as to discharge rice bran smell in the cooking cavity out of the cooking cavity. In this process, even though the cooking apparatus cooks the old rice, the rice bran smell in the old rice can be removed by the fan, so that the rice bran smell in the cooked rice is reduced, and at the same time, the aroma formed after the rice cooking overflows with the cooking of the rice, thereby improving the taste of the rice.

In one of the solutions, during the water intake phase, the rotation speed of the fan is at maximum so that the rice bran smell in the rice can be transferred from the interior of the cooking cavity to the exterior of the cooking cavity at the fastest speed.

In one of the technical schemes, the heating device can heat the cooking cavity when running, and the technical scheme of the application is to confirm that the cooking equipment is currently in the water absorption stage by acquiring the temperature of the cooking cavity if the temperature of the cooking cavity reaches the first temperature value.

In one embodiment, the first temperature value is between 45 ℃ and 55 ℃.

In any of the above technical solutions, the fan is controlled to be turned on based on the cooking device being in a continuous boiling phase of the cooking function.

In this technical solution, the mixture of rice and water will boil when the rice cooking function enters the continuous boiling phase, in which case the mixture is extremely prone to overflow.

In order to avoid the occurrence of the situation, in the technical scheme of the application, the control fan is controlled to be opened by limiting so as to change the internal pressure of the cooking cavity, and boiling can be restrained when the pressure in the cooking cavity is changed, at the moment, the probability of overflowing of the mixture of rice and water due to boiling can be reduced, and therefore the use experience of the cooking equipment is improved.

In any of the above technical solutions, in the continuous boiling phase under the cooking function, the rotation speed of the fan is lower than the rotation speed of the fan in the water absorbing phase under the cooking function.

In the technical scheme, under the continuous boiling stage under the function of cooking, the rotating speed of the fan is the lowest rotating speed, so that severe fluctuation of the content pressure of the cooking cavity caused by the rotation of the fan is avoided.

In any of the above technical solutions, the temperature of the cooking cavity is obtained, and if the temperature of the cooking cavity reaches a second temperature value, the cooking device is determined to be currently in a continuous boiling stage, where the value of the second temperature value may be 90 ℃.

In addition, in the above technical solution, when the fan rotates along the second direction, the gas located inside the cooking cavity is transferred to the outside of the cooking cavity, at this time, the pressure in the cooking cavity is reduced, and in the process of reducing the pressure in the cooking cavity, the boiling point of the liquid in the cooking cavity (i.e. the water above) is reduced. At this time, although the internal heat of the cooking cavity is transferred to the outside of the cooking cavity during the rotation of the fan, the liquid can be kept boiling, thereby ensuring that the rice can be heated sufficiently uniformly so as to improve the taste of the cooked rice.

In any of the above technical solutions, the fan is controlled to be turned on based on the stewing stage of the cooking apparatus in the cooking function.

In the technical scheme, in the stewing stage, the fan is started so that the aroma generated by the cooked rice can be discharged out of the cooking cavity by the fan, and the cooking condition of the current rice can be awakened, for example, the current rice is reminded of being about to be cooked.

In one of the technical schemes, the temperature of the cooking cavity is obtained, if the temperature of the cooking cavity reaches a third temperature value, the cooking equipment is considered to be in the stewing stage, wherein the third temperature value can be 110 ℃ to 120 ℃.

In any of the above embodiments, the fan is controlled to be turned on based on the cooking device being in a continuous heating phase of the porridge cooking function.

In this solution, the fan is turned on by defining a continuous heating phase under the function of cooking the porridge, so as to expel the rice bran smell in the cooking cavity out of the cooking cavity by means of the turned on fan. In the process, even if the cooking equipment cooks old rice, the rice bran smell in the old rice can be removed by using the fan, so that the rice bran smell in cooked rice is reduced, and meanwhile, as the cooked rice cooks, the formed aroma after cooking rice overflows, and the taste of porridge obtained by cooking is improved.

In addition, the problem that overflows extremely easily appears in the in-process of cooking porridge, and the technical scheme of this application opens through control fan to break the bubble with pivoted fan, thereby the overflow when the at utmost reduces cooking porridge class.

In any of the above embodiments, the temperature of the cooking cavity is obtained, and if the temperature of the cooking cavity is at a fourth temperature value, the cooking device is determined to be currently in a continuous heating stage under the cooking porridge, wherein the fourth temperature value may be between 10 ℃ and 90 ℃.

In any of the above technical solutions, determining an end time when the cooking device is operated according to the porridge cooking function; and controlling the fan to be started within a preset time before the ending time.

In the technical scheme, the fan is started before the porridge cooking function is finished, so that after the porridge cooking is finished, a user can directly open the cover to eat without waiting for the temperature reduction of dishes.

In addition, the technical scheme of the application further limits that the fan is started in the porridge cooking function, so that the cooking time is not additionally prolonged in the process of reducing the temperature by utilizing the fan, and the influence on the cooking scheme of the existing porridge is reduced.

In any of the above technical solutions, the preset time period is the same as the temperature of the dishes is reduced to the palatable temperature after the fan is turned on, so that the temperature of the dishes is just reduced to the palatable temperature after the cooking is finished.

In any of the above embodiments, the cooling rate of the fan is positively correlated to the temperature of the cooking cavity.

In the technical scheme, the higher the temperature of the cooking cavity is, the higher the cooling rate of the fan is, and the lower the temperature of the cooking cavity is, the lower the cooling rate of the fan is, so that under the condition that the temperature of the cooking cavity is higher, the temperature of the cooking cavity can be quickly reduced, and in the process of reducing, the lower the temperature is, so that the temperature of the inside and the outside of a dish tends to be the same, and when the palatable temperature is reached, the condition that the inside temperature is too high can not occur when the dish is eaten.

In any of the above technical solutions, the fan is controlled to be turned on based on the cooking cavity temperature being greater than the set temperature.

In this technical scheme, when the temperature of cooking cavity is too high, this condition of dry combustion method appears very easily, opens through the control fan to reduce the temperature of cooking cavity, avoid its dry combustion method to appear, so protect cooking equipment's operation, it can be understood that through controlling the fan and open, can reduce the temperature of the heating device that is related with the heating in the cooking equipment, so as to improve cooking equipment's reliability.

According to a second aspect of the present invention, there is provided a control device of a cooking apparatus, the cooking apparatus including a cooking chamber, a heating device and a cooling device, the control device of the cooking apparatus including: an acquisition unit for acquiring a cooking function of the cooking apparatus; and the control unit is used for controlling the heating device to operate according to a heat preservation scheme corresponding to the cooking function based on the end of the execution of the cooking function, wherein the cooling device is controlled to operate until the heat preservation scheme corresponding to the cooking function is met in the process of operating according to the heat preservation scheme.

The technical scheme of this application provides a cooking equipment's controlling means, the cooking equipment who uses above-mentioned controlling means, in case the culinary art function is carried out and is ended, then control cooking equipment carry out the heat preservation scheme corresponding with the culinary art function, in this process, because the heat preservation scheme corresponds with the culinary art function, consequently, can select different heat preservation schemes according to the dish of culinary art for the dish temperature after the heat preservation can directly eat, gets rid of the single problem of heat preservation scheme in present stage, can't accomplish the instant of uncapping.

In addition, the control device of the cooking apparatus claimed in the present application has the following additional technical features.

In the above technical solution, the control unit is further configured to: acquiring a cooking quantity when the cooking equipment executes a cooking function; acquiring the environmental temperature of the environment where the cooking equipment is located; a holding regimen is determined based on the amount of cooking and/or the ambient temperature.

In any of the above technical solutions, the cooking apparatus undergoes at least one cooking phase when implementing a cooking function, the cooling device comprises a fan, and the control unit is further configured to: the control fan operates according to control logic corresponding to the cooking phase.

In the technical scheme, the fan is started in the process of executing the cooking function of the cooking equipment, so that the fan is used for assisting the execution of the cooking function, and the cooking success rate of the cooking function is improved.

In any of the above solutions, the control unit is further configured to: based on the cooking device being in the water-absorbing stage of the cooking function, the fan is controlled to be turned on.

In one embodiment, the first temperature value is between 45 ℃ and 55 ℃.

In any of the above solutions, the control unit is further configured to: the fan is controlled to be turned on based on the cooking apparatus being in a continuous boiling phase of the cooking function.

In any of the above solutions, the control unit is further configured to: the fan is controlled to be turned on based on the cooking apparatus being in a rice stewing stage of a rice cooking function.

In any of the above solutions, the control unit is further configured to: the fan is controlled to be turned on based on the cooking device being in a continuous heating phase of the congee cooking function.

In any of the above solutions, the control unit is further configured to: determining the end time of the cooking equipment according to the porridge cooking function; and controlling the fan to be started within a preset time before the ending time.

In any of the above solutions, the control unit is further configured to: and controlling the fan to be started based on the fact that the temperature of the cooking cavity is larger than the set temperature.

According to a third aspect of the present invention, there is provided a control device of a cooking apparatus, the cooking apparatus including a cooking chamber, a heating device and a cooling device, the control device of the cooking apparatus including: a memory and a processor, the memory storing a program, the processor implementing the steps of the control method of the cooking apparatus as described above when the program is executed.

According to a fourth aspect of the present invention there is provided a readable storage medium having stored thereon a program or instructions which when executed by a processor performs the steps of the method of controlling a cooking apparatus as described in any one of the above.

According to a fifth aspect of the present invention, there is provided a cooking apparatus comprising: control means of the cooking apparatus as described above; and/or a readable storage medium as described above.

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 foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:

Fig. 1 shows one of flow charts of a control method of a cooking apparatus in an embodiment of the present invention;

FIG. 2 is a schematic flow chart of determining a thermal insulation scheme in an embodiment of the invention;

fig. 3 shows a second flow chart of a control method of the cooking apparatus according to the embodiment of the invention;

FIG. 4 is a flow chart of a fan control method according to an embodiment of the invention;

FIG. 5 is a second flow chart of a fan control method according to an embodiment of the invention;

fig. 6 shows a schematic block diagram of a control device of a cooking apparatus in an embodiment of the present invention.

Detailed Description

So that the manner in which the above recited aspects, features and advantages of the present invention can be understood in detail, a more particular description of the invention, briefly summarized below, may be had by reference to the appended drawings. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments may be combined with each other.

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 described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.

Example 1

As shown in fig. 1, according to an embodiment of the present invention, there is provided a control method of a cooking apparatus including a cooking cavity, a heating device, and a cooling device, the control method of the cooking apparatus including:

102, acquiring a cooking function of cooking equipment;

and 104, controlling the heating device to operate according to a heat preservation scheme corresponding to the cooking function based on the end of the execution of the cooking function.

Wherein, in the course of operating according to the heat preservation scheme, control the heat sink operation until satisfying the heat preservation scheme that the culinary art function corresponds.

The embodiment of the application provides a control method of cooking equipment, in the control method, if the execution of a cooking function is finished, the cooking equipment is controlled to execute a heat preservation scheme corresponding to the cooking function, in the process, different heat preservation schemes can be selected according to cooked dishes because the heat preservation scheme corresponds to the cooking function, so that the temperature of the heat preserved dishes can be directly eaten, and the problem that the heat preservation scheme is single in the current stage and can not be opened for instant eating is solved.

The embodiments of the present application are realized by the principle that, in general, the heat preservation scheme of the cooking apparatus is realized by controlling the operation of the heating device so as to maintain the temperature of the cooking cavity at a set value. In the embodiment of the application, the corresponding heat preservation temperature can be set for the dishes obtained by cooking, so that the dishes can be directly eaten after heat preservation.

In the above embodiment, the cooking apparatus further has a cover for opening and closing the cooking cavity, and the cooling device may be disposed on the cover, specifically, the cooling device may be an exhaust channel and a fan that is used in cooperation with the exhaust channel, and when the cooling device is started, the fan is started, and in a state in which the fan is started, the gas in the cooking cavity is discharged to the outside of the cooking cavity, so as to reduce the temperature.

Example two

In the above embodiment, as shown in fig. 2, the control method of the cooking apparatus further includes:

step 202, obtaining a cooking amount when the cooking device executes a cooking function;

step 204, obtaining the ambient temperature of the environment where the cooking device is located;

at step 206, a holding regimen is determined based on the cooking volume and/or the ambient temperature.

In this embodiment, it is defined that the holding solution is not only associated with the cooking function, but also the cooking quantity of the cooking function and the ambient temperature, so that the cooking apparatus can meet different usage scenarios.

Based on this, the embodiment of the application estimates current season through obtaining ambient temperature in order to estimate current season according to ambient temperature, when ambient temperature is lower, presumes to be in winter currently, and when ambient temperature is higher, presumes to be in summer currently, confirms the heat preservation scheme according to ambient temperature to the dish temperature after the heat preservation can satisfy user's user demand.

In any of the above embodiments, the ambient temperature may be divided into a plurality of levels, such as low temperature 1, low temperature 2, medium temperature 1, medium temperature 2, medium temperature 3, high temperature, and ultra-high temperature 7 ambient temperature levels, so as to determine the heat preservation scheme according to the levels, so as to meet the use requirements of different scenes.

Example III

In any of the above embodiments, the cooking apparatus undergoes at least one cooking stage when performing a cooking function, the cooling device comprises a fan, and the control method further comprises; the cooling device is controlled to operate according to control logic corresponding to the cooking stage.

In this embodiment, the fan is used to exchange gas between the interior of the cooking cavity and the exterior of the cooking cavity, wherein the exchange of gas is understood to mean that gas located at the exterior of the cooking cavity is transferred to the interior of the cooking cavity, or that gas located at the interior of the cooking cavity is transferred to the exterior of the cooking cavity, or that both.

In this embodiment, the cooling device is also started during the process of executing the cooking function by the cooking device, so that the cooling device is used to assist the execution of the cooking function, thereby improving the cooking success probability of the cooking function.

In any of the above embodiments, the cooking function comprises: any one of a rice cooking function, a porridge cooking function, a soup cooking function and a baking function.

Specifically, as shown in fig. 3, the control method of the cooking apparatus includes:

step 302, obtaining an ambient temperature;

step 304, determining that cooking is finished;

step 306, judging whether the rice function is a rice function, if yes, executing step 308, and if no, executing step 310;

step 308, setting a heat preservation scheme of the rice function according to the ambient temperature and operating;

step 310, judging whether the porridge/soup type function is achieved, if yes, executing step 312, and if no, executing step 314;

step 312, setting a heat preservation scheme of the porridge/soup type function according to the ambient temperature and operating;

Step 314, judging whether the baking function is available, if yes, executing step 316, if no, ending;

step 316, setting a heat preservation scheme of the baking function according to the ambient temperature and operating;

step 318, controlling the fan to be turned on at full speed;

step 320, judging whether the temperature in the cooking cavity reaches the target temperature, if yes, executing step 322, and if no, repeating step 320;

step 322, controlling the fan to be turned off;

at step 324, the heating device is operated according to a soak schedule until the end or the cooking device is powered down.

In any of the above embodiments, the fan is controlled to be turned on based on the cooking apparatus being in a water-absorbing stage of a rice cooking function.

In this embodiment, in the water-absorbing stage, the fan is controlled to be turned on so as to discharge the rice bran smell of the rice out of the cooking cavity in the case that the rice is old rice, and in particular, when the existing cooking apparatus cooks the rice, the mixture of rice and water is put into the cooking cavity, the cooking cavity is sealed, and the cooking cavity is heated to cook the rice.

Embodiments of the present application control the operation of a fan during cooking of rice by defining the fan to be included in a cooking apparatus so as to discharge rice bran smell in a cooking cavity out of the cooking cavity. In this process, even though the cooking apparatus cooks the old rice, the rice bran smell in the old rice can be removed by the fan, so that the rice bran smell in the cooked rice is reduced, and at the same time, the aroma formed after the rice cooking overflows with the cooking of the rice, thereby improving the taste of the rice.

In one embodiment, the speed of the fan is at a maximum speed during the water absorption phase, so that the rice bran flavor in the rice can be transferred from the interior of the cooking cavity to the exterior of the cooking cavity at the fastest speed.

In one embodiment, the heating device can heat the cooking cavity when in operation, and in the embodiment of the application, the cooking device is considered to be in the water absorption stage currently by acquiring the temperature of the cooking cavity if the temperature of the cooking cavity reaches the first temperature value.

In one embodiment, the first temperature value is between 45 ℃ and 55 ℃.

In any of the above embodiments, the fan is controlled to be turned on based on the cooking apparatus being in a continuous boiling phase of the rice cooking function.

In this embodiment, when the rice cooking function enters the continuous boiling phase, the mixture of rice and water is boiled, and in this case, the mixture is extremely liable to overflow.

In order to avoid the occurrence of the above situation, in the embodiment of the present application, the control fan is controlled to be turned on so as to change the internal pressure of the cooking cavity, and when the pressure in the cooking cavity is changed, boiling is inhibited, at this time, the probability of overflowing of the mixture of rice and water due to boiling can be reduced, thereby improving the use experience of the cooking device.

In any of the above embodiments, the rotation speed of the fan is lower in the continuous boiling stage under the rice cooking function than in the water sucking stage under the rice cooking function.

In this embodiment, the rotation speed of the fan is the lowest rotation speed in the continuous boiling stage under the cooking function, so as to avoid drastic fluctuation of the content pressure of the cooking cavity caused by the rotation of the fan.

In any of the above embodiments, the temperature of the cooking cavity is obtained, and if the temperature of the cooking cavity reaches a second temperature value, the cooking apparatus is determined to be currently in a continuous boiling stage, where the value of the second temperature value may be 90 ℃.

In addition, in the above embodiment, when the fan rotates in the second direction, the gas located inside the cooking cavity is transferred to the outside of the cooking cavity, at this time, the pressure in the cooking cavity is reduced, and the boiling point of the liquid (i.e., the water above) in the cooking cavity is reduced during the pressure reduction in the cooking cavity. At this time, although the internal heat of the cooking cavity is transferred to the outside of the cooking cavity during the rotation of the fan, the liquid can be kept boiling, thereby ensuring that the rice can be heated sufficiently uniformly so as to improve the taste of the cooked rice.

In any of the above embodiments, the fan is controlled to be turned on based on the cooking apparatus being in a rice stewing stage of a rice cooking function.

In this embodiment, during the stewing period, the fan is turned on to discharge the aroma generated by the cooked rice out of the cooking cavity by the fan, so as to remind the user of the cooking condition of the current rice, such as reminding the user that the current rice is about to be cooked.

In one embodiment, the temperature of the cooking cavity is obtained, and if the temperature of the cooking cavity reaches a third temperature value, the cooking device is considered to be in the stewing stage, wherein the third temperature value can be 110 ℃ to 120 ℃.

In any of the above embodiments, the fan is controlled to be turned on based on the cooking device being in a continuous heating phase of the congee cooking function.

In this embodiment, the fan is turned on by defining a continuous heating phase under the congee cooking function, so that the rice bran smell in the cooking cavity is discharged out of the cooking cavity by the turned-on fan. In the process, even if the cooking equipment cooks old rice, the rice bran smell in the old rice can be removed by using the fan, so that the rice bran smell in cooked rice is reduced, and meanwhile, as the rice is cooked, the formed aroma after the rice is cooked overflows, so that the taste of porridge obtained by cooking is improved.

In addition, in the process of cooking porridge, the problem that overflows extremely easily appears, and the embodiment of the application opens through control fan to break the bubble with pivoted fan, thereby the overflow when the at utmost reduces cooking porridge class.

In any of the above embodiments, the temperature of the cooking cavity is obtained, and if the temperature of the cooking cavity is at a fourth temperature value, the cooking apparatus is determined to be currently in a continuous heating stage under the cooking porridge, wherein the fourth temperature value may be between 10 ℃ and 90 ℃.

In any of the above embodiments, determining an end time when the cooking device is operating according to the congee cooking function; and controlling the fan to be started within a preset time before the ending time.

In this embodiment, the user can directly open the cover for eating by limiting the fan to be turned on before the end of cooking the porridge, so that after the end of cooking the porridge, without waiting for the temperature of the dishes to decrease.

In addition, embodiments of the present application further define that the fan is turned on during the porridge cooking function, so that the dishes are not additionally cooked for a long time during the process of lowering the temperature by the fan, and thus, the influence on the cooking scheme of the existing porridge is reduced.

In any of the above embodiments, the preset time period is the same as the temperature of the dishes is reduced to a palatable temperature after the fan is turned on, so that the temperature of the dishes is just reduced to a palatable temperature after cooking is completed.

In any of the above embodiments, the cooling rate of the fan is positively correlated to the temperature of the cooking chamber.

In this embodiment, the higher the temperature of the cooking cavity, the higher the cooling rate of the fan, whereas the lower the temperature of the cooking cavity, the lower the cooling rate of the fan, by the above definition, so as to ensure that the temperature of the cooking cavity can be rapidly reduced in the case of higher temperature of the cooking cavity, and the slower the temperature is in the process of reducing, so as to ensure that the temperature of the inside and outside of the dish tends to be the same, so that when the palatable temperature is reached, the condition of excessively high internal temperature does not occur.

Example IV

In any of the above embodiments, the fan is controlled to be turned on based on the cooking cavity having a temperature greater than a set temperature.

In this embodiment, when the temperature of the cooking cavity is too high, dry burning is very easy to occur, the fan is controlled to be turned on so as to reduce the temperature of the cooking cavity and avoid dry burning, so that the operation of the cooking equipment is protected, and it is understood that the temperature of a heating device related to heating in the cooking equipment can be reduced by controlling the fan to be turned on, so that the reliability of the cooking equipment is improved.

Example five

In any of the above embodiments, the fan control may adopt temperature reaching control, as shown in fig. 4, and the fan control method includes:

step 402, the heating device is operated;

step 404, acquiring the temperature of the cooking cavity by using a sensor;

step 406, judging that the temperature of the cooking cavity is greater than the target temperature, if not, executing step 402, and if yes, executing step 408;

step 408, turning on a fan;

step 410, determining that the temperature of the cooking cavity is greater than the target temperature, if not, executing step 402, and if yes, executing step 412;

step 412, the fan is turned off.

In any of the above embodiments, the fan control may be timing control, as shown in fig. 5, and the fan control method includes:

step 502, operating a heating device;

step 504, acquiring the temperature of the cooking cavity by using a sensor;

step 506, judging that the temperature of the cooking cavity is greater than the target temperature, if not, executing step 502, and if yes, executing step 508;

step 508, turning on a fan;

step 510, judging whether the actual running time of the fan is longer than the set time, if not, executing step 502, and if yes, executing step 512;

Step 512, the fan is turned off.

Example six

According to an embodiment of the present invention, as shown in fig. 6, the present invention provides a control device 600 of a cooking apparatus, the cooking apparatus including a cooking cavity, a heating device, and a cooling device, the control device 600 of the cooking apparatus including: an acquisition unit 602 for acquiring a cooking function of the cooking apparatus; and the control unit 604 is configured to control the heating device to operate according to a heat preservation scheme corresponding to the cooking function based on the end of the execution of the cooking function, where in the process of operating according to the heat preservation scheme, the cooling device is controlled to operate until the heat preservation scheme corresponding to the cooking function is satisfied.

The embodiment of the application provides a controlling means 600 of cooking equipment, the cooking equipment of above-mentioned controlling means is applied, in case the cooking function execution is finished, then control cooking equipment carry out the heat preservation scheme corresponding with the cooking function, in this process, because the heat preservation scheme is corresponding with the cooking function, consequently, can select different heat preservation schemes according to the dish of culinary art for the dish temperature after the heat preservation can directly eat, gets rid of the single problem of heat preservation scheme of present stage, can't accomplish the instant of uncapping.

In the above embodiment, the control unit 604 is further configured to: acquiring a cooking quantity when the cooking equipment executes a cooking function; acquiring the environmental temperature of the environment where the cooking equipment is located; a holding regimen is determined based on the amount of cooking and/or the ambient temperature.

In any of the above embodiments, the cooking apparatus undergoes at least one cooking phase when it performs a cooking function, the cooling means comprising a fan, the control unit 604 being further configured to: the control fan operates according to control logic corresponding to the cooking phase.

In this embodiment, the fan is also activated during the cooking function execution of the cooking apparatus, so that the fan is used to assist the cooking function execution, thereby improving the cooking success rate of the cooking function.

In any of the above embodiments, the control unit 604 is further configured to: based on the cooking device being in the water-absorbing stage of the cooking function, the fan is controlled to be turned on.

In one embodiment, the first temperature value is between 45 ℃ and 55 ℃.

In any of the above embodiments, the control unit 604 is further configured to: the fan is controlled to be turned on based on the cooking apparatus being in a continuous boiling phase of the cooking function.

In any of the above embodiments, the control unit 604 is further configured to: the fan is controlled to be turned on based on the cooking apparatus being in a rice stewing stage of a rice cooking function.

In any of the above embodiments, the control unit 604 is further configured to: the fan is controlled to be turned on based on the cooking device being in a continuous heating phase of the congee cooking function.

In this embodiment, the fan is turned on by defining a continuous heating phase under the cooking of the porridge, so that the rice bran flavor in the cooking cavity is discharged out of the cooking cavity by means of the turned-on fan. In the process, even if the cooking equipment cooks old rice, the rice bran smell in the old rice can be removed by using the fan, so that the rice bran smell in cooked rice is reduced, and meanwhile, as the rice is cooked, the formed aroma after the rice is cooked overflows, so that the taste of porridge obtained by cooking is improved.

In any of the above embodiments, the control unit 604 is further configured to: determining the end time of the cooking equipment according to the porridge cooking function; and controlling the fan to be started within a preset time before the ending time.

In any of the above embodiments, the control unit 604 is further configured to: and controlling the fan to be started based on the fact that the temperature of the cooking cavity is larger than the set temperature.

In one embodiment, the set temperature has a value greater than 120 ℃.

Example seven

According to an embodiment of the present invention, there is provided a control device of a cooking apparatus including a cooking chamber, a heating device, and a cooling device, the control device of the cooking apparatus including: a memory and a processor, the memory storing a program, the processor implementing the steps of the control method of the cooking apparatus as described above when the program is executed.

Example eight

According to an embodiment of the present invention, there is provided a readable storage medium having stored thereon a program or instructions which, when executed by a processor, implement the steps of the control method of a cooking apparatus as described in any one of the above.

Example nine

According to an embodiment of the present invention, there is provided a cooking apparatus including: control means of the cooking apparatus as described above; and/or a readable storage medium as described above.

In any of the above embodiments, the cooking apparatus may be any one of an electric cooker, a pressure cooker, an electromagnetic oven, a soymilk machine, and an air fryer.

In the description of the present invention, the term "plurality" means two or more, unless explicitly defined otherwise, the orientation or positional relationship indicated by the terms "upper", "lower", etc. are based on the orientation or positional relationship shown in the drawings, merely for convenience of description of the present invention and to simplify the description, and do not indicate or imply that the apparatus or elements referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as limiting the present invention; the terms "coupled," "mounted," "secured," and the like are to be construed broadly, and may be fixedly coupled, detachably coupled, or integrally connected, for example; can be directly connected or indirectly connected through an intermediate medium. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.

In the description of the present invention, the terms "one embodiment," "some embodiments," "particular embodiments," and the like, mean 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 present invention. In the present invention, the schematic representations of the above terms 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 above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A control method of a cooking apparatus, wherein the cooking apparatus includes a cooking cavity, a heating device, and a cooling device, the control method of the cooking apparatus includes:

acquiring a cooking function of the cooking device;

based on the end of the execution of the cooking function, controlling the heating device to operate according to a heat preservation scheme corresponding to the cooking function,

And controlling the cooling device to operate in the process of operating according to the heat preservation scheme until the heat preservation scheme corresponding to the cooking function is met.

2. The method for controlling a cooking apparatus according to claim 1, wherein,

acquiring a cooking amount when the cooking device executes the cooking function;

acquiring the ambient temperature of the environment where the cooking equipment is located;

determining the insulation scheme according to the cooking amount and/or the ambient temperature.

3. The control method of a cooking apparatus according to claim 1, wherein the cooking apparatus undergoes at least one cooking stage while the cooking apparatus performs the cooking function, the cooling means including a fan, the control method further comprising;

and controlling the cooling device to operate according to the control logic corresponding to the cooking stage.

4. A control method of a cooking apparatus according to claim 3, wherein the cooking function includes:

any one of a rice cooking function, a porridge cooking function, a soup cooking function and a baking function.

5. The method for controlling a cooking apparatus according to claim 4, wherein,

and controlling the cooling device to be started based on the fact that the cooking equipment is in the water absorption stage of the rice cooking function.

6. The method for controlling a cooking apparatus according to claim 4, wherein,

and controlling the cooling device to be started based on the fact that the cooking equipment is in a continuous boiling stage of the rice cooking function.

7. The method for controlling a cooking apparatus according to claim 4, wherein,

and controlling the opening of the cooling device based on the cooking equipment being in the stewing stage of the rice cooking function.

8. The method for controlling a cooking apparatus according to claim 4, wherein,

and controlling the cooling device to be started based on the fact that the cooking equipment is in the continuous heating stage of the porridge cooking function.

9. The method for controlling a cooking apparatus according to claim 4, wherein,

determining the ending time of the cooking equipment when operating according to the porridge cooking function;

and controlling the cooling device to be started within a preset time before the ending time.

10. The method for controlling a cooking apparatus according to any one of claims 1 to 9,

the cooling rate of the cooling device is positively correlated with the temperature of the cooking cavity.

11. The method for controlling a cooking apparatus according to claim 10, wherein,

And controlling the cooling device to be started based on the fact that the temperature of the cooking cavity is larger than the set temperature.

12. A control device of a cooking apparatus, wherein the cooking apparatus includes a cooking cavity, a heating device, and a cooling device, the control device of the cooking apparatus includes:

an acquisition unit for acquiring a cooking function of the cooking apparatus;

a control unit for controlling the heating device to operate according to a heat preservation scheme corresponding to the cooking function based on the end of the execution of the cooking function,

13. A control device of a cooking apparatus, wherein the cooking apparatus includes a cooking cavity, a heating device, and a cooling device, the control device of the cooking apparatus includes:

a memory storing a program, and a processor implementing the steps of the control method of a cooking apparatus according to any one of claims 1 to 11 when the program is executed by the processor.

14. 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 apparatus according to any one of claims 1 to 11.

15. A cooking apparatus, comprising:

control device of a cooking apparatus according to claim 12 or 13; and/or

The readable storage medium of claim 14.