CN116570145A - Control method and control device of cooking equipment, cooking equipment and storage medium - Google Patents

Control method and control device of cooking equipment, cooking equipment and storage medium Download PDF

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Publication number
CN116570145A
CN116570145A CN202310644838.3A CN202310644838A CN116570145A CN 116570145 A CN116570145 A CN 116570145A CN 202310644838 A CN202310644838 A CN 202310644838A CN 116570145 A CN116570145 A CN 116570145A
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CN
China
Prior art keywords
cooking
module
temperature
preset
stage
Prior art date
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Pending
Application number
CN202310644838.3A
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Chinese (zh)
Inventor
袁爽夏
刘天毅
鹿旭
张佩瑶
张晓华
陈晓江
首军
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Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
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Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
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Application filed by Guangdong Midea Kitchen Appliances Manufacturing Co Ltd filed Critical Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority to CN202310644838.3A priority Critical patent/CN116570145A/en
Publication of CN116570145A publication Critical patent/CN116570145A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Frying-Pans Or Fryers (AREA)
  • Commercial Cooking Devices (AREA)

Abstract

The invention discloses a control method and device of cooking equipment, the cooking equipment and a storage medium. The cooking equipment comprises an air frying module, a heating pipe module, a hot air module and a dehumidifying module, and the method comprises the following steps: acquiring characteristic parameters of food materials and a cooking stage of cooking equipment; determining cooking parameters of the cooking equipment according to the characteristic parameters of the food; at least one of the air frying module, the heating tube module, the hot air module and the dehumidifying module is controlled according to cooking parameters and cooking stages of the cooking device. Therefore, the cooking heating efficiency is improved, the cooking time is reduced, and the quality of food materials is improved.

Description

Control method and control device of cooking equipment, cooking equipment and storage medium
Technical Field
The present invention relates to the technical field of household appliances, and in particular, to a control method and apparatus for a cooking device, and a storage medium.
Background
Air frying is an emerging cooking mode, and forms rapid heat exchange and dehydration effects through high-speed hot air convection. On the one hand, the circulation of the hot air improves the heat efficiency of the food surface, and simultaneously, the water on the food surface is carried away in the circulation process, so that the surface-dried texture is formed. The stepped heating mode can realize internal heat transfer while forming the external crisp shell, and finally, the food has the effects of being burnt outside and tender inside. At present, air frying cooking has limitations, and the problem of uneven overall heating exists, so that the direction needs to be changed in the using process, one step cannot be achieved, and the cooking time is relatively long.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems in the related art to some extent. Therefore, an object of the present invention is to provide a control method of a cooking apparatus, which can improve cooking heating efficiency, reduce cooking time, and improve food quality.
A second object of the present invention is to propose a computer readable storage medium.
A third object of the present invention is to propose a cooking device.
A fourth object of the present invention is to propose a control device of a cooking appliance.
In order to achieve the above object, an embodiment of a first aspect of the present invention provides a control method of a cooking apparatus, which obtains a characteristic parameter of a food material and a cooking stage of the cooking apparatus; determining cooking parameters of the cooking equipment according to the characteristic parameters of the food; at least one of the air frying module, the heating tube module, the hot air module and the dehumidifying module is controlled according to cooking parameters and cooking stages of the cooking device.
According to the control method of the cooking equipment, the cooking parameters of the cooking equipment are determined by acquiring the characteristic parameters of the food materials and the cooking stage of the cooking equipment, and at least one of the air frying module, the heating pipe module, the hot air module and the moisture removing module is controlled according to the cooking parameters of the cooking equipment and the cooking stage, so that the cooking heating efficiency is improved, the cooking time is reduced, and the quality of the food materials is improved.
In some embodiments, the cooking parameters include a preset cooking temperature and a total cooking time, and the cooking phases include a defrost/preheat phase, a slow warm-up phase, a fast warm-up phase, a convection drying phase, and a boiling crust phase.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: determining the defrosting/preheating stage as the defrosting stage when the cooking apparatus has received food materials to start the cooking function; acquiring a first cooking temperature in a defrosting stage, wherein the first cooking temperature is smaller than or equal to a preset cooking temperature; and controlling the air frying module, the heating pipe module and the hot air module to work until the cavity temperature of the cooking equipment reaches the first cooking temperature.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: determining the defrosting/preheating stage as a preheating stage when the cooking apparatus starts the cooking function without receiving food; acquiring a second cooking temperature in the preheating stage, wherein the second cooking temperature is greater than or equal to the sum of a preset cooking temperature and a first temperature threshold; and controlling the air frying module, the heating pipe module and the hot air module to work until the cavity temperature of the cooking equipment reaches the second cooking temperature.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: when the cooking stage is a slow heating stage, determining a third cooking temperature, a first cooking time and a first preset temperature in the slow heating stage, wherein the third cooking temperature is smaller than or equal to the preset cooking temperature; obtaining the lowest surface temperature of the food; and in the first cooking time, the air frying module is controlled to be opened and closed according to the lowest surface temperature of the food material and the first preset temperature, and the hot air module is controlled to work along with the air frying module according to the first preset rotating speed, so that the cavity temperature of the cooking equipment is maintained at the third cooking temperature.
In some embodiments, the controlling the opening and closing of the air frying module according to the lowest surface temperature and the first preset temperature of the food material comprises: when the lowest temperature of the surface of the food is less than or equal to a first preset temperature, controlling the air frying module to work; and when the lowest temperature of the surface of the food is greater than or equal to the first preset temperature, prohibiting the air frying module from working.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: when the cooking stage is a rapid heating stage, determining a fourth cooking temperature and a second cooking time of the rapid heating stage, wherein the fourth cooking temperature is greater than or equal to a preset cooking temperature and less than or equal to the sum of the preset cooking temperature and a second temperature threshold; and in the second cooking time, controlling the heating tube module to work according to the full power of the heating tube and controlling the hot air module to work according to the second preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the fourth cooking temperature.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: when the cooking stage is a convection drying stage, determining a fifth cooking temperature, a third cooking time and a second preset temperature of the convection drying stage, wherein the fifth cooking temperature is greater than or equal to the preset cooking temperature and less than or equal to the sum of the preset cooking temperature and a third temperature threshold; acquiring the cavity temperature of cooking equipment; and in the third cooking time, controlling the air frying module to be opened and closed according to the cavity temperature, the fifth cooking temperature and the second preset temperature of the cooking equipment, controlling the hot air module to work along with the air frying module according to the third preset rotating speed, and controlling the dehumidifying valve of the dehumidifying module to be opened when the cavity temperature of the cooking equipment reaches the fifth cooking temperature.
In some embodiments, the controlling of opening and closing the air fryer module according to the cavity temperature, the fifth cooking temperature, and the second preset temperature of the cooking apparatus includes: when the cavity temperature of the cooking equipment is greater than or equal to the sum of the fifth cooking temperature and the second preset temperature, prohibiting the air frying module from working; and controlling the air frying module to work when the cavity temperature of the cooking equipment is smaller than or equal to the difference between the fifth cooking temperature and the second preset temperature.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: when the cooking stage is a crust boiling stage, determining a sixth cooking temperature and a fourth cooking time of the crust boiling stage, wherein the sixth cooking temperature is greater than or equal to the difference between the preset cooking temperature and a fourth temperature threshold and is less than or equal to the sum of the preset cooking temperature and the fourth temperature threshold; and in the fourth cooking time, controlling the hot air module to work according to the third preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the sixth cooking temperature.
In some embodiments, the fourth cooking time includes a first time period and a second time period, the first time period being greater than the second time period, the control method of the cooking apparatus further including: and in a second time period, the dehumidifying valve of the dehumidifying module is controlled to be gradually closed according to a preset speed.
In some embodiments, the characteristic parameters of the food material include a type and a weight of the food material, wherein the preset cooking temperature is determined according to the type of the food material, and the preset cooking temperature has a value range of [200 ℃,300 ℃; the total cooking time is determined according to the weight of the food material, and the range of the total cooking time is 15min and 60 min.
To achieve the above object, a second aspect of the present invention provides a computer-readable storage medium having stored thereon a control program of a cooking apparatus, which when executed by a processor, implements the control method of the cooking apparatus of any one of the above embodiments.
According to the computer readable storage medium, the control method of the cooking equipment can improve the cooking heating efficiency, reduce the cooking time and improve the quality of food materials.
To achieve the above object, an embodiment of a third aspect of the present invention provides a cooking apparatus, including: the control method of the cooking device of any of the above embodiments is implemented when the processor executes the control program.
According to the cooking equipment provided by the embodiment of the invention, by adopting the control method of the cooking equipment, the cooking time can be reduced and the quality of food materials can be improved while the cooking heating efficiency is improved.
To achieve the above object, a fourth aspect of the present invention provides a control device for a cooking apparatus, the cooking apparatus including an air frying module, a heating tube module, a hot air module, and a dehumidifying module, the device including: the acquisition module is used for acquiring characteristic parameters of the food materials and a cooking stage of the cooking equipment; the determining module is used for determining cooking parameters of the cooking equipment according to the characteristic parameters of the food; and the control module is used for controlling at least one of the air frying module, the heating pipe module, the hot air module and the dehumidifying module according to the cooking parameters and the cooking stage of the cooking equipment.
According to the control device of the cooking equipment, the acquisition module acquires the characteristic parameters of the food materials and the cooking stage of the cooking equipment, the determining module determines the cooking parameters of the cooking equipment according to the characteristic parameters of the food materials, and the control module controls at least one of the air frying module, the heating pipe module, the hot air module and the dehumidifying module according to the cooking parameters and the cooking stage of the cooking equipment, so that the cooking heating efficiency can be improved, the cooking time can be reduced, and the quality of the food materials can be improved.
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
Fig. 1 is a flow chart illustrating a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 2 is a schematic structural view of a cooking apparatus according to an embodiment of the present invention;
fig. 3 is a schematic structural view of a control device of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
Embodiments of the present invention are described in detail below, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to like or similar elements or elements having like or similar functions throughout. The embodiments described below by referring to the drawings are illustrative and intended to explain the present invention and should not be construed as limiting the invention.
A control method of a cooking apparatus, a control device, a cooking apparatus, and a storage medium according to embodiments of the present invention are described below with reference to the accompanying drawings.
It should be noted that, in the embodiment of the present invention, the cooking apparatus may be an air fryer, or may be other apparatuses with air frying function, which is not limited herein.
In some embodiments of the present invention, a cooking apparatus includes an air frying module, a heating tube module, a hot air module, and a dehumidifying module.
When the air frying module is opened, the air frying module can be used for realizing an air frying function on the cooking food materials. In some embodiments, the air fryer module function may be implemented by cross-running the heat pipe module and the hot air module.
When the heating pipe module is started, the heating pipe module can be used for increasing the temperature of the inner cavity of the cooking equipment and heating food.
When the hot air module is opened, rapid circulation heat flow can be formed in the inner cavity of the cooking equipment, so that hot air can be uniformly contacted with food to indicate, and the uniformity of the overall temperature of the food can be improved.
The dehumidification module can include electric heating assembly and pressure stack subassembly, when cooking equipment's cavity humidity is too high, can reduce the humidity in the cavity through opening the dehumidification module, can promote food and demonstrate the temperature and rise to can also promote the efficiency that food crisp shell formed when promoting maillard reflection's efficiency.
Fig. 1 is a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention. Referring to fig. 1, the control method of the cooking apparatus includes the steps of:
s101, acquiring characteristic parameters of food materials and a cooking stage of the cooking equipment.
It will be appreciated that the characteristic parameters of the cooked food material are different, as are the cooking parameters of the cooking device when cooking. For example, the kinds of food materials are different, or the operation parameters of the cooking apparatus are different for the same kinds of food materials with different weights when cooking. In addition, during the cooking process, the cooking phases of the cooking device are different. Therefore, it is necessary to acquire characteristic parameters of the food material and a cooking stage of the cooking apparatus.
The mode for obtaining the characteristic parameters of the food materials can be as follows: the selective input is made by the user. For example, a user inputs characteristic parameters of food materials on the cooking equipment by himself when cooking; the intelligent sensor can also be used for acquiring, for example, a sensing device for identifying the type or the weight of the food material is arranged on the cooking device, and after the food material is put into the cooking device, the sensing device on the cooking device can be used for autonomously identifying the food material to acquire the characteristic parameters of the food material.
S102, determining cooking parameters of the cooking equipment according to the characteristic parameters of the food materials.
Since the cooking parameters required by the food materials with different characteristic parameters are different during cooking, the cooking parameters of the food materials can be determined based on the characteristic parameters of the food materials after the characteristic parameters of the food materials are acquired. For example, the cooking time of the food material, the cooking temperature, etc.
S103, controlling at least one of an air frying module, a heating pipe module, a hot air module and a dehumidifying module according to cooking parameters and cooking stages of the cooking equipment.
In particular, in order to achieve an optimal cooking effect of the food material, at least one of the air frying module, the heating tube module, the hot air module, and the dehumidifying module may be controlled based on cooking parameters of the cooking apparatus in different cooking stages. For example, the air frying module, the heating tube module, the hot air module and the dehumidifying module can be opened or closed according to different cooking parameters in different cooking stages, or the operation parameters of the modules can be controlled, so that the cooking heating efficiency of the cooking equipment and the cooking quality of food materials can be improved.
In this embodiment, by acquiring the characteristic parameters of the food and the cooking stage of the cooking device, determining the cooking parameters of the cooking device according to the characteristic parameters of the food, and controlling at least one of the air frying module, the heating tube module, the hot air module and the dehumidifying module according to the cooking parameters of the cooking device and the cooking stage, the cooking heating efficiency can be improved, the cooking time can be reduced, and the quality of the food can be improved.
In some embodiments, the cooking parameters include a preset cooking temperature and a total cooking time, and the cooking phases include a defrost/preheat phase, a slow warm-up phase, a fast warm-up phase, a convection drying phase, and a boiling crust phase.
Specifically, prior to cooking, a preset cooking temperature T1 and a total cooking time T of the cooking food ingredients need to be acquired. The preset cooking temperature and the total cooking time can be determined according to actual conditions. For example, for a chip with a cooking weight of 600g, the cooking temperature may be set to 190 ℃ and the total cooking time may be set to 22min. When the food materials are cooked, the food materials can sequentially go through different stages of a defrosting/preheating stage, a slow heating stage, a quick heating stage, a convection drying stage and a boiling crust stage, and finally the effects of being burnt outside and tender inside are achieved.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: determining the defrosting/preheating stage as the defrosting stage when the cooking apparatus has received food materials to start the cooking function; acquiring a first cooking temperature in a defrosting stage, wherein the first cooking temperature is smaller than or equal to a preset cooking temperature; and controlling the air frying module, the heating pipe module and the hot air module to work until the cavity temperature of the cooking equipment reaches the first cooking temperature.
In particular, when food material is put into the receiving cavity of the cooking apparatus and the cooking function is activated, it may be determined that the cooking stage in which the cooking apparatus is located is a defrosting stage. In the defrosting stage, it is necessary to determine the cooking temperature of the stage, i.e., the first cooking temperature T1.
It should be noted that, considering that frost may be condensed on the food material, if the first cooking temperature T1 is too high, frost in the center of the food material may not be melted, thereby affecting the cooking effect. Accordingly, the first cooking temperature T1 may be set to be less than or equal to the preset cooking temperature T0, i.e., T1 is less than or equal to T0. In the defrosting stage, the air frying module, the heating pipe module and the hot air module can be controlled to work simultaneously until the cavity temperature of the cooking equipment reaches the first cooking temperature T1, so that the next cooking stage can be switched.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: determining the defrosting/preheating stage as a preheating stage when the cooking apparatus starts the cooking function without receiving food; acquiring a second cooking temperature in the preheating stage, wherein the second cooking temperature is greater than or equal to the sum of a preset cooking temperature and a first temperature threshold; and controlling the air frying module, the heating pipe module and the hot air module to work until the cavity temperature of the cooking equipment reaches the second cooking temperature.
It will be appreciated that for some food materials, to ensure a good cooking taste, it is necessary to bring the cavity temperature of the cooking apparatus to a certain temperature before cooking, and then begin placing the food material for cooking. That is, when the cooking function is started without placing food materials in the cooking apparatus, it may be determined that the defrosting/preheating stage is the preheating stage. In the preheating phase, the cooking temperature of this phase, i.e. the second cooking temperature T2, needs to be determined. Wherein the second cooking temperature may be any temperature greater than or equal to a sum of the preset cooking temperature and the first temperature threshold, namely T2 is more than or equal to T0+T1.
In the preheating stage, the air frying module, the heating tube module and the hot air module can be controlled to work simultaneously until the cavity temperature of the cooking equipment reaches the second cooking temperature T3, so that the next cooking stage can be switched.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: when the cooking stage is a slow heating stage, determining a third cooking temperature, a first cooking time and a first preset temperature in the slow heating stage, wherein the third cooking temperature is smaller than or equal to the preset cooking temperature; obtaining the lowest surface temperature of the food; and in the first cooking time, the air frying module is controlled to be opened and closed according to the lowest surface temperature of the food material and the first preset temperature, and the hot air module is controlled to work along with the air frying module according to the first preset rotating speed, so that the cavity temperature of the cooking equipment is maintained at the third cooking temperature.
Specifically, when the cooking phase is a slow warm-up phase, it is necessary to determine a cooking temperature (i.e., a third cooking temperature T3), a cooking time (i.e., a first cooking time T1), and a preset temperature (i.e., a first preset temperature) of the cooking phase.
Considering that the food is in a slow temperature rising stage, frost may be condensed on the food, for example, the food is just taken out from the refrigerator, and if the first cooking temperature T1 is too high, frost in the center of the food may not be melted, thereby affecting the cooking effect. Therefore, in the slow warm-up phase, the third cooking temperature T3 may be set to any one temperature less than or equal to the preset cooking temperature T0.
The first cooking time t1 is the time required for the food material to be completely thawed. The first cooking time t1 may be set according to actual conditions. In general, the food material can be completely thawed when t1 is not more than 30% t.
In order to avoid the situation that the surface of the food material is overheated and frost in the food material cannot be melted in time, in this embodiment, a first preset temperature is set, and as an example, the first preset temperature may be 4 ℃. And in the first cooking time, the air frying module is controlled to be opened and closed according to the lowest surface temperature of the food material and the first preset temperature. Wherein, the minimum temperature of the surface of the food material can be obtained through a sensor arranged inside the cooking equipment.
Illustratively, during a first cooking time, controlling the air frying module to work when the lowest surface temperature of the food material is less than or equal to a first preset temperature; and when the lowest temperature of the surface of the food is greater than or equal to the first preset temperature, prohibiting the air frying module from working. In addition, when carrying out the control of opening and close to the air frying module according to the minimum temperature in surface and the first temperature of predetermineeing of food, in order to make the hot air in the cooking equipment cavity evenly contact the food surface, still control hot-blast module and follow the work of air frying module according to first rotational speed of predetermineeing, so, can make the inside continuous intensification of food, guaranteed the homogeneity of the whole temperature of food. The first preset rotating speed can be set according to actual conditions. For example, the first preset rotational speed may have a value in the range of [1050r/min,1260r/min ].
Therefore, after the food material is subjected to the slow temperature rise stage, the effect that the food material center does not have frost while the surface of the food material carries moisture can be achieved. And after the cooking time of the slow warm-up phase reaches the first cooking time, the cooking apparatus may switch to the next cooking phase, e.g., to the fast warm-up phase.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: when the cooking stage is a rapid heating stage, determining a fourth cooking temperature and a second cooking time of the rapid heating stage, wherein the fourth cooking temperature is greater than or equal to a preset cooking temperature and less than or equal to the sum of the preset cooking temperature and a second temperature threshold; and in the second cooking time, controlling the heating tube module to work according to the full power of the heating tube and controlling the hot air module to work according to the second preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the fourth cooking temperature.
In the rapid warming-up phase, it is necessary to determine the fourth cooking temperature T4 and the second cooking time T2 required for the cooking phase. The fourth cooking temperature T4 may be set to be greater than or equal to the preset cooking temperature and less than or equal to the sum of the preset cooking temperature and a second temperature threshold, which may be set empirically or practically, for example, the second temperature threshold may be 20 ℃. Then T0.ltoreq.T4.ltoreq.T0+20℃.
The second cooking time may be empirically or practically set, and the value of the second cooking time may be in the range of 10% t2 to 30% t, for example.
The food material can go through a rapid heating stage in the rapid heating stage, and in the rapid heating period, namely in the second cooking time, the heating pipe can be controlled to work at full power by the heating pipe module, and the hot air module is controlled to work at a second preset rotating speed, so that the cavity temperature of the cooking equipment is maintained at a fourth cooking temperature. It should be noted that, in order to rapidly heat the food material, the second rotation speed may be set to be larger, and for example, the value range of the second rotation speed may be [1500r/min,1800r/min ].
Therefore, under the action of high-rotation-speed hot air generated by the heating pipe module and the hot air module, the temperature of the cavity of the cooking equipment and the whole food material can be quickly improved. In the rapid heating stage, stable heat convection can be provided, the air duct can flow through the surface of the food material according to the original aperture and then returns, the surface of the food is relatively moist in the stage, the evaporation rate is relatively constant, and the temperature inside and outside the food is rapidly increased. After the rapid warm-up phase is completed, a convection drying phase is entered.
It should be noted that the sum of cooking times of the defrosting/preheating stage, the slow heating stage and the fast heating stage accounts for 40% -55% of the total cooking time.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: when the cooking stage is a convection drying stage, determining a fifth cooking temperature, a third cooking time and a second preset temperature of the convection drying stage, wherein the fifth cooking temperature is greater than or equal to the preset cooking temperature and less than or equal to the sum of the preset cooking temperature and a third temperature threshold; acquiring the cavity temperature of cooking equipment; and in the third cooking time, controlling the air frying module to be opened and closed according to the cavity temperature, the fifth cooking temperature and the second preset temperature of the cooking equipment, controlling the hot air module to work along with the air frying module according to the third preset rotating speed, and controlling the dehumidifying valve of the dehumidifying module to be opened when the cavity temperature of the cooking equipment reaches the fifth cooking temperature.
The fifth cooking temperature T5, the third cooking time T3, and the second preset temperature may be set according to experience or actual conditions. For example, the fifth cooking temperature T5 may be set to be greater than or equal to the preset cooking temperature T0 and less than or equal to the sum of the preset cooking temperature and the third temperature threshold. Wherein, the third temperature threshold value can be set empirically or practically, for example, the third temperature threshold value can be 20 ℃, then T0 is less than or equal to T5 is less than or equal to T0+20℃. The range of the third cooking time t3 can be set to be 20% t3 less than or equal to 60% t. The second preset temperature may be set to 5 ℃.
Meanwhile, the cavity temperature of the cooking equipment can be obtained through the temperature sensor arranged in the cooking equipment, and in addition, in order to avoid the condition of transitional heating of food materials, in the third cooking time, the air frying module can be controlled to be opened and closed according to the cavity temperature of the cooking equipment, the fifth cooking temperature and the second preset temperature. Illustratively, when the cavity temperature of the cooking apparatus is greater than or equal to the sum of the fifth cooking temperature and the second preset temperature, disabling the air fryer module; when the cavity temperature of the cooking equipment is smaller than or equal to the difference between the fifth cooking temperature and the second preset temperature, the air frying module is controlled to work, and the circulation is performed so that the cavity temperature of the cooking equipment is maintained at the fifth cooking temperature.
In addition, when the air frying module is controlled to be opened and closed according to the cavity temperature, the fifth cooking temperature and the second preset temperature of the cooking equipment, in order to ensure that the food material keeps a higher temperature and ensures that the surface of the food material is dried to form crisp crust, the hot air module needs to be opened, and the fan of the hot air module is controlled to work along with the air frying module at a third preset rotating speed. Therefore, under the forced heat convection circulation, the temperature of the food material and the cavity rises rapidly, the internal and external temperature difference causes the movement of internal moisture to the surface to evaporate, the moisture begins to evaporate at a certain rate, and the surface of the food material can gradually form crisp crust.
It should be noted that the third rotation speed may be set according to the actual situation, and the third rotation speed may be set to one or a plurality of third rotation speeds, that is, the fan is adjusted by a plurality of stages of rotation speeds, so that the uniformity of hot air is improved under different rotation speeds.
Meanwhile, when the cavity temperature of the cooking device reaches the fifth cooking temperature, as the cavity can collect a large amount of saturated steam, the dehumidifying valve of the dehumidifying module needs to be opened to discharge the saturated steam. Meanwhile, the opening of the dehumidifying valve can improve the original air channel circulation of the cavity, the original hot air fan triggers circulation to the end point of the air course and then returns to the condensing pipeline above the fan for discharging, and the circulation to the end point of the air course and then upwards flows back to the dehumidifying valve, so that the humidity of the cavity is reduced, the surface temperature of food materials is increased, and the cooking effect of the food materials is improved. After the convective drying phase is completed, the cooking apparatus enters the boiling crust phase.
In some embodiments, controlling at least one of the air fryer module, the heat pipe module, the hot air module, and the moisture removal module according to cooking parameters and a cooking stage of the cooking apparatus includes: when the cooking stage is a crust boiling stage, determining a sixth cooking temperature and a fourth cooking time of the crust boiling stage, wherein the sixth cooking temperature is greater than or equal to the difference between the preset cooking temperature and a fourth temperature threshold and is less than or equal to the sum of the preset cooking temperature and the fourth temperature threshold; and in the fourth cooking time, controlling the hot air module to work according to the third preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the sixth cooking temperature.
The sixth cooking temperature T6 and the fourth cooking time T4 may be set empirically or practically. For example, the sixth cooking temperature is greater than T6 or equal to the difference between the preset cooking temperature T0 and the fourth temperature threshold and less than or equal to the sum of the preset cooking temperature T0 and the fourth temperature threshold. Wherein, the fourth temperature threshold value can be set according to experience or practical situation, for example, the fourth temperature threshold value can be 15 ℃, and then T0 is less than or equal to T6 is less than or equal to T0+15 ℃. The range of the fourth cooking time t4 can be set to be 40% t4 less than or equal to 60% t.
In the fourth cooking time, in order to promote the travel of the food surface crisp shell, the hot air module can be controlled to work according to the third preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the sixth cooking temperature.
In some embodiments, the fourth cooking time includes a first time period and a second time period, the first time period being greater than the second time period, the control method of the cooking apparatus further including: and in a second time period, the dehumidifying valve of the dehumidifying module is controlled to be gradually closed according to a preset speed.
Wherein the first time period is between 30% and 50% of the total cooking time, and the first time period is between 10% and 15% of the total cooking time.
In the stage of boiling the crust, the hot air module is kept running, and the dehumidification module is also assisted. Specifically, in the second period, in order to prevent the problems of too low temperature, poor food heating effect, excessive evaporation of food moisture and dry and hard mouthfeel, the moisture-discharging valve of the moisture-discharging module can be controlled to be gradually closed according to a preset speed, so that the effect of slowly discharging moisture is achieved.
In this way, in the stage of boiling the crispy crust, steam in the cooking cavity can be slowly discharged by the dehumidifying module, the stage can realize stable high temperature, the internal and external temperature of food is higher than 120 ℃, the surface moisture is quickly dried to form a crispy crust, and simultaneously Maillard reaction occurs at the high temperature, so that the color of the chips is golden and even.
In some embodiments, the characteristic parameters of the food material include a type and a weight of the food material, wherein the preset cooking temperature is determined according to the type of the food material, and the preset cooking temperature has a value range of [200 ℃,300 ℃; the total cooking time is determined according to the weight of the food material, and the range of the total cooking time is 15min and 60 min.
In summary, according to the control method of the cooking device according to the embodiment of the invention, by acquiring the characteristic parameters of the food material and the cooking stage of the cooking device, determining the cooking parameters of the cooking device according to the characteristic parameters of the food material, and controlling at least one of the air frying module, the heating tube module, the hot air module and the dehumidifying module according to the cooking parameters and the cooking stage of the cooking device, the cooking heating efficiency can be improved, the cooking time can be reduced, and the quality of the food material can be improved.
Corresponding to the above embodiments, the embodiments of the present invention further provide a computer readable storage medium having stored thereon a control program of a cooking apparatus, which when executed by a processor, implements the control method of the cooking apparatus of any of the above embodiments.
According to the computer readable storage medium, the control method of the cooking equipment can improve the cooking heating efficiency, reduce the cooking time and improve the quality of food materials.
Corresponding to the above embodiment, the embodiment of the present invention further provides a cooking apparatus, and referring to fig. 2, the cooking apparatus 200 includes: the control method of the cooking apparatus according to any of the above embodiments is implemented when the processor 204 executes the control program 206, and the processor 204 and the control program 206 of the cooking apparatus stored in the memory 202 and capable of running on the processor 204.
According to the cooking equipment provided by the embodiment of the invention, by adopting the control method of the cooking equipment, the cooking time can be reduced and the quality of food materials can be improved while the cooking heating efficiency is improved.
Corresponding to the above embodiment, the embodiment of the present invention further provides a control device for a cooking apparatus, where the cooking apparatus includes an air frying module, a heating tube module, a hot air module, and a dehumidifying module, and referring to fig. 3, the control device 300 includes: an acquisition module 302, a determination module 304, and a control module 306.
Wherein the obtaining module 302 is configured to obtain characteristic parameters of the food material and a cooking stage of the cooking apparatus; the determining module 304 is configured to determine cooking parameters of the cooking device according to the characteristic parameters of the food; the control module 306 is configured to control at least one of the air frying module, the heating pipe module, the hot air module, and the dehumidifying module according to cooking parameters and cooking phases of the cooking apparatus.
In some embodiments, the cooking parameters include a preset cooking temperature and a total cooking time, and the cooking phases include a defrost/preheat phase, a slow warm-up phase, a fast warm-up phase, a convection drying phase, and a boiling crust phase.
In some embodiments, the control module 306 is specifically configured to: determining the defrosting/preheating stage as the defrosting stage when the cooking apparatus has received food materials to start the cooking function; acquiring a first cooking temperature in a defrosting stage, wherein the first cooking temperature is smaller than or equal to a preset cooking temperature; and controlling the air frying module, the heating pipe module and the hot air module to work until the cavity temperature of the cooking equipment reaches the first cooking temperature.
In some embodiments, the control module 306 is further to: determining the defrosting/preheating stage as a preheating stage when the cooking apparatus starts the cooking function without receiving food; acquiring a second cooking temperature in the preheating stage, wherein the second cooking temperature is greater than or equal to the sum of a preset cooking temperature and a first temperature threshold; and controlling the air frying module, the heating pipe module and the hot air module to work until the cavity temperature of the cooking equipment reaches the second cooking temperature.
In some embodiments, the control module 306 is further to: when the cooking stage is a slow heating stage, determining a third cooking temperature, a first cooking time and a first preset temperature in the slow heating stage, wherein the third cooking temperature is smaller than or equal to the preset cooking temperature; obtaining the lowest surface temperature of the food; and in the first cooking time, the air frying module is controlled to be opened and closed according to the lowest surface temperature of the food material and the first preset temperature, and the hot air module is controlled to work along with the air frying module according to the first preset rotating speed, so that the cavity temperature of the cooking equipment is maintained at the third cooking temperature.
In some embodiments, the control module 306 is further to: when the lowest temperature of the surface of the food is less than or equal to a first preset temperature, controlling the air frying module to work; and when the lowest temperature of the surface of the food is greater than or equal to the first preset temperature, prohibiting the air frying module from working.
In some embodiments, the control module 306 is further to: when the cooking stage is a rapid heating stage, determining a fourth cooking temperature and a second cooking time of the rapid heating stage, wherein the fourth cooking temperature is greater than or equal to a preset cooking temperature and less than or equal to the sum of the preset cooking temperature and a second temperature threshold; and in the second cooking time, controlling the heating tube module to work according to the full power of the heating tube and controlling the hot air module to work according to the second preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the fourth cooking temperature.
In some embodiments, the control module 306 is further to: when the cooking stage is a convection drying stage, determining a fifth cooking temperature, a third cooking time and a second preset temperature of the convection drying stage, wherein the fifth cooking temperature is greater than or equal to the preset cooking temperature and less than or equal to the sum of the preset cooking temperature and a third temperature threshold; acquiring the cavity temperature of cooking equipment; and in the third cooking time, controlling the air frying module to be opened and closed according to the cavity temperature, the fifth cooking temperature and the second preset temperature of the cooking equipment, controlling the hot air module to work along with the air frying module according to the third preset rotating speed, and controlling the dehumidifying valve of the dehumidifying module to be opened when the cavity temperature of the cooking equipment reaches the fifth cooking temperature.
In some embodiments, the control module 306 is further to: when the cavity temperature of the cooking equipment is greater than or equal to the sum of the fifth cooking temperature and the second preset temperature, prohibiting the air frying module from working; and controlling the air frying module to work when the cavity temperature of the cooking equipment is smaller than or equal to the difference between the fifth cooking temperature and the second preset temperature.
In some embodiments, the control module 306 is further to: when the cooking stage is a crust boiling stage, determining a sixth cooking temperature and a fourth cooking time of the crust boiling stage, wherein the sixth cooking temperature is greater than or equal to the difference between the preset cooking temperature and a fourth temperature threshold and is less than or equal to the sum of the preset cooking temperature and the fourth temperature threshold; and in the fourth cooking time, controlling the hot air module to work according to the third preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the sixth cooking temperature.
In some embodiments, the fourth cooking time includes a first time period and a second time period, the first time period being greater than the second time period, the control module 306 further configured to: and controlling the moisture removal valve of the moisture removal module to be gradually closed according to a preset speed.
In some embodiments, the characteristic parameters of the food material include a type and a weight of the food material, wherein the preset cooking temperature is determined according to the type of the food material, and the preset cooking temperature has a value range of [200 ℃,300 ℃; the total cooking time is determined according to the weight of the food material, and the range of the total cooking time is 15min and 60 min.
It should be noted that, regarding details not disclosed in the control device of the cooking apparatus, please refer to details disclosed in the control method of the cooking apparatus in the embodiment of the present invention, and details are not described herein.
According to the control device of the cooking equipment, the acquisition module acquires the characteristic parameters of the food materials and the cooking stage of the cooking equipment, the determining module determines the cooking parameters of the cooking equipment according to the characteristic parameters of the food materials, and the control module controls at least one of the air frying module, the heating pipe module, the hot air module and the dehumidifying module according to the cooking parameters and the cooking stage of the cooking equipment, so that the cooking heating efficiency can be improved, the cooking time can be reduced, and the quality of the food materials can be improved.
It should be noted that the logic and/or steps represented in the flowcharts or otherwise described herein, for example, may be considered as a ordered listing of executable instructions for implementing logical functions, and may be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). In addition, the computer readable medium may even be paper or other suitable medium on which the program is printed, as the program may be electronically captured, via, for instance, optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner, if necessary, and then stored in a computer memory.
It is to be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above-described embodiments, the various steps or methods may be implemented in software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, may be implemented using any one or combination of the following techniques, as is well known in the art: discrete logic circuits having logic gates for implementing logic functions on data signals, application specific integrated circuits having suitable combinational logic gates, programmable Gate Arrays (PGAs), field Programmable Gate Arrays (FPGAs), and the like.
In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," 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 present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Furthermore, the terms "first," "second," and the like, as used in embodiments of the present invention, are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or as implying any particular number of features in the present embodiment. Thus, a feature of an embodiment of the invention that is defined by terms such as "first," "second," etc., may explicitly or implicitly indicate that at least one such feature is included in the embodiment. In the description of the present invention, the word "plurality" means at least two or more, for example, two, three, four, etc., unless explicitly defined otherwise in the embodiments.
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.

Claims (15)

1. A control method of a cooking apparatus, wherein the cooking apparatus includes an air frying module, a heating pipe module, a hot air module, and a dehumidifying module, the method comprising:
acquiring characteristic parameters of food materials and a cooking stage of the cooking equipment;
Determining cooking parameters of the cooking equipment according to the characteristic parameters of the food;
and controlling at least one of the air frying module, the heating pipe module, the hot air module and the dehumidifying module according to the cooking parameters of the cooking equipment and the cooking stage.
2. The control method of claim 1, wherein the cooking parameters include a preset cooking temperature and a total cooking time, and the cooking phases include a defrost/preheat phase, a slow warm-up phase, a fast warm-up phase, a convection drying phase, and a boiling crust phase.
3. The control method according to claim 2, wherein the controlling at least one of the air frying module, the heating pipe module, the hot air module, and the dehumidifying module according to the cooking parameters of the cooking apparatus and the cooking stage includes:
determining that the defrost/preheat phase is a defrost phase when the cooking apparatus has received the food material to initiate a cooking function;
acquiring a first cooking temperature of the defrosting stage, wherein the first cooking temperature is smaller than or equal to the preset cooking temperature;
and controlling the air frying module, the heating pipe module and the hot air module to work until the cavity temperature of the cooking equipment reaches the first cooking temperature.
4. The control method according to claim 2, wherein the controlling at least one of the air frying module, the heating pipe module, the hot air module, and the dehumidifying module according to the cooking parameters of the cooking apparatus and the cooking stage includes:
determining that the defrosting/preheating stage is a preheating stage when the cooking apparatus starts a cooking function without receiving the food;
acquiring a second cooking temperature of the preheating stage, wherein the second cooking temperature is greater than or equal to the sum of the preset cooking temperature and a first temperature threshold;
and controlling the air frying module, the heating pipe module and the hot air module to work until the cavity temperature of the cooking equipment reaches the second cooking temperature.
5. The control method according to claim 2, wherein the controlling at least one of the air frying module, the heating pipe module, the hot air module, and the dehumidifying module according to the cooking parameters of the cooking apparatus and the cooking stage includes:
when the cooking stage is the slow heating stage, determining a third cooking temperature, a first cooking time and a first preset temperature of the slow heating stage, wherein the third cooking temperature is smaller than or equal to the preset cooking temperature;
Acquiring the lowest surface temperature of the food;
and in the first cooking time, controlling the air frying module to be opened and closed according to the lowest surface temperature of the food and the first preset temperature, and controlling the hot air module to work along with the air frying module according to the first preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the third cooking temperature.
6. The control method according to claim 5, wherein the controlling the opening and closing of the air frying module according to the minimum surface temperature of the food material and the first preset temperature includes:
when the lowest surface temperature of the food is less than or equal to the first preset temperature, controlling the air frying module to work;
and when the lowest surface temperature of the food is greater than or equal to the first preset temperature, prohibiting the air frying module from working.
7. The control method according to claim 2, wherein the controlling at least one of the air frying module, the heating pipe module, the hot air module, and the dehumidifying module according to the cooking parameters of the cooking apparatus and the cooking stage includes:
Determining a fourth cooking temperature and a second cooking time of the rapid heating stage when the cooking stage is the rapid heating stage, wherein the fourth cooking temperature is greater than or equal to the preset cooking temperature and less than or equal to the sum of the preset cooking temperature and a second temperature threshold;
and in the second cooking time, controlling the heating tube module to work according to the full power of the heating tube and controlling the hot air module to work according to a second preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the fourth cooking temperature.
8. The control method according to claim 2, wherein the controlling at least one of the air frying module, the heating pipe module, the hot air module, and the dehumidifying module according to the cooking parameters of the cooking apparatus and the cooking stage includes:
determining a fifth cooking temperature, a third cooking time and a second preset temperature of the convection drying stage when the cooking stage is the convection drying stage, wherein the fifth cooking temperature is greater than or equal to the preset cooking temperature and less than or equal to the sum of the preset cooking temperature and a third temperature threshold;
Acquiring the cavity temperature of the cooking equipment;
and in the third cooking time, controlling the air frying module to be opened and closed according to the cavity temperature of the cooking equipment, the fifth cooking temperature and the second preset temperature, controlling the hot air module to work along with the air frying module according to a third preset rotating speed, and controlling the moisture discharging valve of the moisture discharging module to be opened when the cavity temperature of the cooking equipment reaches the fifth cooking temperature.
9. The control method of claim 8, wherein the controlling the opening and closing of the air fryer module according to the cavity temperature of the cooking apparatus, the fifth cooking temperature, and the second preset temperature comprises:
prohibiting the air frying module from working when the cavity temperature of the cooking equipment is greater than or equal to the sum of the fifth cooking temperature and the second preset temperature;
and controlling the air frying module to work when the cavity temperature of the cooking equipment is smaller than or equal to the difference between the fifth cooking temperature and the second preset temperature.
10. The control method according to claim 2, wherein the controlling at least one of the air frying module, the heating pipe module, the hot air module, and the dehumidifying module according to the cooking parameters of the cooking apparatus and the cooking stage includes:
Determining a sixth cooking temperature and a fourth cooking time of the boiling crust stage when the cooking stage is the boiling crust stage, the sixth cooking temperature being greater than or equal to a difference between the preset cooking temperature and a fourth temperature threshold and less than or equal to a sum of the preset cooking temperature and a fourth temperature threshold;
and in the fourth cooking time, controlling the hot air module to work according to a third preset rotating speed so as to maintain the cavity temperature of the cooking equipment at the sixth cooking temperature.
11. The control method of claim 10, wherein the fourth cooking time comprises a first period of time and a second period of time, the first period of time being greater than the second period of time, the method further comprising:
and in the second time period, controlling the moisture removal valve of the moisture removal module to be gradually closed according to a preset speed.
12. The control method according to any one of claims 2 to 11, characterized in that the characteristic parameters of the food material include a kind and a weight of the food material, wherein the preset cooking temperature is determined according to the kind of the food material, and the value range of the preset cooking temperature is [200 ℃,300 ℃; the total cooking time is determined according to the weight of the food materials, and the value range of the total cooking time is 15min and 60 min.
13. A computer-readable storage medium, characterized in that a control program of a cooking apparatus is stored thereon, which when executed by a processor implements the control method of a cooking apparatus according to any one of claims 1-12.
14. A cooking apparatus comprising a memory, a processor and a control program of the cooking apparatus stored on the memory and executable on the processor, the processor implementing the control method of the cooking apparatus according to any one of claims 1-12 when executing the control program.
15. A control device of a cooking apparatus, wherein the cooking apparatus includes an air frying module, a heating pipe module, a hot air module, and a dehumidifying module, the device comprising:
the acquisition module is used for acquiring characteristic parameters of food materials and a cooking stage of the cooking equipment;
the determining module is used for determining cooking parameters of the cooking equipment according to the characteristic parameters of the food;
and the control module is used for controlling at least one of the air frying module, the heating pipe module, the hot air module and the dehumidifying module according to the cooking parameters of the cooking equipment and the cooking stage.
CN202310644838.3A 2023-05-31 2023-05-31 Control method and control device of cooking equipment, cooking equipment and storage medium Pending CN116570145A (en)

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CN202310644838.3A CN116570145A (en) 2023-05-31 2023-05-31 Control method and control device of cooking equipment, cooking equipment and storage medium

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202310644838.3A CN116570145A (en) 2023-05-31 2023-05-31 Control method and control device of cooking equipment, cooking equipment and storage medium

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CN116570145A true CN116570145A (en) 2023-08-11

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