CN116998916A

CN116998916A - Cooking appliance, control method and control system thereof, and readable storage medium

Info

Publication number: CN116998916A
Application number: CN202210931176.3A
Authority: CN
Inventors: 姚亮; 许智波; 杜祖静; 王团; 丁宏斌; 郑博文; 张马妹; 裴胜招
Original assignee: Guangdong Midea Consumer Electric Manufacturing Co Ltd
Current assignee: Guangdong Midea Consumer Electric Manufacturing Co Ltd
Priority date: 2022-04-29
Filing date: 2022-08-04
Publication date: 2023-11-07

Abstract

The application provides a cooking appliance, a control method and a control system thereof, and a readable storage medium, wherein the cooking appliance comprises: the body is internally provided with a cooking cavity which is used for placing food to be cooked; the hot air module is arranged on the body and is used for supplying heat to the cooking cavity; the spraying component is arranged on the body and is used for spraying scouring medium to the cooking cavity so as to scour the medium on the surface of food to be cooked; the control assembly is arranged on the body, is electrically connected with the hot air module and the spraying assembly, and at least controls the spraying assembly to spray according to a preset spraying mode. The cooking utensil provided by the application can remove the medium generated on the surface of the food while cooking the food, does not need to carry out additional treatment by a user, improves the efficiency of cooking the food, ensures the taste of the food and meets the requirements of the user.

Description

Cooking appliance, control method and control system thereof, and readable storage medium

The present application claims priority from chinese patent office, application number 202210464012.4, chinese patent application entitled "cooking appliance and control method and control system thereof, readable storage medium", filed 29 of 2022, 04 month, the entire contents of which are incorporated herein by reference.

Technical Field

The invention relates to the field of household appliances, in particular to a cooking appliance, a control method and a control system thereof and a readable storage medium.

Background

At present, more and more people pursue healthy life style, and the requirements of people on diet are also higher and higher. In the cooking process of food, the surface of the food often generates mediums such as grease, and after the cooking is finished, additional treatment is needed, so that the cooking time of a user is prolonged, and the cooking efficiency is reduced.

Disclosure of Invention

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

To this end, a first aspect of the present invention provides a cooking appliance.

The second aspect of the present invention provides a control method of a cooking appliance.

A third aspect of the present invention provides a control system of a cooking appliance.

A fourth aspect of the present invention provides a readable storage medium.

The first aspect of the present invention provides a cooking appliance comprising: the body is internally provided with a cooking cavity which is used for placing food to be cooked; the hot air module is arranged on the body and is used for supplying heat to the cooking cavity; the spraying component is arranged on the body and is used for spraying scouring medium to the cooking cavity so as to scour the medium on the surface of food to be cooked; the control assembly is arranged on the body, is electrically connected with the hot air module and the spraying assembly, and at least controls the spraying assembly to spray according to a preset spraying mode.

The cooking utensil provided by the invention comprises a body, a hot air module, a spraying assembly and a control assembly. Wherein, the body is internally provided with a cooking cavity; the hot air module, the spraying assembly and the control assembly are all arranged on the body. In use, the cooking cavity is used for placing food to be cooked; the hot air module is used for supplying heat to the cooking cavity so as to cook food placed in the cooking cavity; the spraying component is used for spraying scouring medium to the cooking cavity so as to scour the medium on the surface of food to be cooked in the cooking cavity; the control assembly is electrically connected with the hot air module and the spraying assembly, and at least controls the spraying assembly to spray according to a preset spraying mode so as to wash the medium on the surface of the food to be cooked.

Specifically, the cooking appliance provided by the invention supplies heat to the cooking cavity by using the hot air module so as to cook food placed in the cooking cavity. During the cooking process, certain media, such as grease and the like, are generated on the surface of the food, and the media generated on the surface of the food during the cooking process can be removed by arranging a spraying assembly in the cooking appliance to spray the scouring media into the cooking cavity. That is, the cooking utensil provided by the invention can remove the medium generated on the surface of the food while cooking the food, does not need to be cleaned by a user, improves the efficiency of cooking the food, ensures the taste of the food, and meets the requirements of the user.

Therefore, the cooking utensil provided by the invention is provided with the hot air module and the spraying assembly, and when the hot air module is used for cooking food, the spraying assembly can be used for spraying scouring medium to the food in cooking so as to remove the medium generated on the surface of the food, so that a user is not required to clean the cooked food additionally, the food cooking efficiency is improved, the food taste is ensured, and the user requirement is met.

According to the technical scheme, the cooking utensil provided by the invention can be provided with the following additional technical characteristics:

in the above technical solution, the control assembly includes: the detecting piece is arranged on the body and can be used for detecting the operation parameters of the cooking utensil; the controller is electrically connected with the detection piece, the hot air module and the spraying assembly, and controls the hot air module and the spraying assembly to work according to the detection result of the detection piece; the operation parameters comprise the temperature in the cooking cavity and/or the working time of the hot air module.

In this technical solution, the control assembly comprises a detection member and a controller. The detecting piece is arranged on the body and used for detecting the operation parameters of the cooking utensil; the controller is electrically connected with the detection piece, the hot air module and the spraying assembly.

Specifically, in this technical scheme, the controller is connected with detection spare, hot air module and spray the subassembly electricity, and the detection spare is used for detecting cooking utensil's operating parameter to transmit the testing result to the controller, afterwards, hot air module and spray the subassembly work according to the testing result control that receives.

Specifically, the operating parameters include the temperature within the cooking cavity, and the controller controls operation of the hot air module and the spray assembly based on the temperature within the cooking cavity.

Specifically, the operation parameters may further include a working time length of the hot air module, and the controller controls the working of the hot air module and the spraying assembly according to the working time length of the hot air module.

In any of the above solutions, the spray assembly includes: the liquid storage piece is arranged on the body; the pipeline is communicated with the liquid storage piece; the switch piece is arranged on the pipeline and is electrically connected with the control component; the spraying piece is arranged on the pipeline and is used for spraying scouring medium to the cooking cavity; wherein the flushing medium comprises a liquid and/or a vapor.

In this technical scheme, spray the subassembly and include stock solution spare, pipeline, switch spare and spray the spare. The liquid storage part is arranged on the body, and the pipeline is communicated with the liquid storage part; the switch piece and the spray piece are both arranged on the pipeline, and the switch piece is electrically connected with the control component, and the spray piece is used for spraying scouring medium to the cooking cavity.

Specifically, in the technical scheme, liquid is stored in the liquid storage part, a pipeline is communicated with the liquid storage part, and the pipeline is connected with the liquid storage part, the switch part and the spray part; the switch piece is electrically connected with the control component, and the control component controls the switch piece to operate, so that liquid in the liquid storage piece flows to the spray piece through the pipeline, and further the spray piece sprays scouring medium into the cooking cavity to scour the medium generated on the surface of food. Therefore, the medium generated on the surface of the food can be removed while the food is cooked, the user is not required to clean the food additionally, the food cooking efficiency is improved, the taste of the food is ensured, and the demands of the user are met.

In particular, a steam generator may be provided on the pipeline for vaporizing the liquid in the pipeline to generate high temperature steam. Wherein the steam generator is positioned above the spray member.

In particular, the flushing medium comprises a liquid. At this time, the liquid in the liquid storage part directly flows to the spraying part through the switch part and the pipeline, and then is sprayed into the cooking cavity through the spraying part so as to wash away the medium generated on the surface of the food.

In particular, the flushing medium may also include steam. At this time, a steam generator is also arranged on the pipeline, and the steam generator is positioned above the spraying piece. In the process that the liquid in the liquid storage part flows to the spraying part through the pipeline, the liquid can be vaporized into steam in the steam generator, and the spraying part sprays the steam into the cooking cavity so as to wash out a medium generated on the surface of food through the steam.

In any of the above solutions, the spray assembly further comprises: the flowmeter is arranged on the pipeline and is electrically connected with the control component, and the control component controls the spraying quantity of the scouring medium according to the detection result of the flowmeter.

In this solution, the spray assembly further comprises a flow meter. The flow meter is electrically connected with the control component, and the control component controls the spraying quantity of the scouring medium according to the detection result of the flow meter. Specifically, when the flowmeter detects that the spraying amount of the scouring medium reaches a certain value, the medium on the surface of the food is completely scoured, and the control assembly controls the spraying assembly to stop spraying the scouring medium into the cooking cavity, so that resource waste is avoided.

In any of the above technical solutions, the cooking appliance further includes: the supporting piece is arranged in the cooking cavity and is used for supporting food to be cooked; the positioning part is arranged on the body and used for positioning the supporting and dragging piece

In this technical scheme, through setting up location portion and holding and dragging the piece, make to cook the edible material and can be limited in the preset region of culinary art intracavity, promote the hot-blast heating effect of hot-blast module through the location on the one hand to and promote the surface spray effect that spray the subassembly to treat the culinary art food, avoid treating the culinary art food and blow to the dead angle region of culinary art intracavity by hot air current or spray steam flow. On the other hand, the carrying piece can avoid the contact between food to be cooked and residual liquid at the bottom of the cooking cavity, and prevent the quality of food to be cooked from being influenced by soaking. And then realize promoting the culinary art reliability, promote the technological effect of cooking utensil practicality.

In any of the above technical solutions, in a height direction of the cooking appliance, the spraying member is located above the carrying member, and the spraying member faces the carrying member.

In the technical scheme, the spraying piece is arranged above the carrying piece, so that steam and water vapor sprayed out by the spraying piece can wash the surface of food to be cooked under the action of dead weight, the washing effect of grease attached to the surface is improved, and the residual amount of the grease is reduced. Thereby realizing the technical effects of improving the grease removal effect and improving the health degree of the obtained finished food.

In any of the above technical solutions, the hot air module includes: the driving piece is arranged on the body and is electrically connected with the control component; the hot air fan is connected with the driving piece; the heating piece is arranged on the body and is electrically connected with the control component.

In this technical scheme, hot-blast module includes driving piece, hot-blast fan and heating piece. Wherein, driving piece and heating piece all set up on the body, and all are connected with the control assembly electricity, and hot-blast fan is connected with driving piece. Specifically, the heating member is located between the hot air fan and the cooking chamber.

When the heating device is used, the heating element is electrically connected with the control assembly, and the control assembly controls the heating element to work so as to enable the heating element to generate heat; the driving piece is electrically connected with the control component, and the hot air fan is connected with the driving piece. Thus, the control component can control the driving piece to work so as to drive the hot air fan to rotate to generate air flow; the direction of the air flow faces the cooking cavity, so that heat generated by the heating element can be blown to food in the cooking cavity, and the food to be cooked in the cooking cavity is heated.

In any of the above embodiments, the cooking appliance is a steam air fryer.

In the technical scheme, the cooking utensil is a steam air fryer and comprises an air frying mode and a steam mode.

In the air frying mode, the control assembly controls the hot air module to operate so as to provide hot air into the cooking cavity, and foods in the cooking cavity are cooked through the hot air with high temperature. At this time, the scouring medium sprayed by the spraying component can be liquid or steam.

In the steam mode, the control assembly controls the spray assembly to operate to provide steam into the cooking cavity to cook food in the cooking cavity with the high temperature steam. In particular, a steam generator may be provided on the piping of the spray assembly, wherein the steam generator is positioned above the spray member. In this way, in the process that the liquid in the liquid storage part flows to the spraying part through the pipeline, the liquid can be vaporized into steam in the steam generator, and then the spraying part sprays high-temperature steam into the cooking cavity to cook food in the cooking cavity. In addition, when the cooking utensil is in a steam mode, the medium on the surface of the food can be flushed by steam while the food is cooked by using high-temperature steam, so that the efficiency of cooking the food is improved, the taste of the food is ensured, and the requirements of users are met.

Thus, the cooking appliance provided by the invention is a steam air fryer, which comprises an air frying mode and a steam mode. In addition, when the food is cooked by the cooking utensil, the scouring medium can be sprayed to the food during cooking so as to remove the medium generated on the surface of the food, and a user is not required to clean the food additionally, so that the efficiency of cooking the food is improved, the taste of the food is ensured, and the demands of the user are met.

The second aspect of the present invention provides a control method of a cooking appliance, which is used for the cooking appliance in any one of the above technical schemes. The control method of the cooking utensil comprises the following steps: controlling the hot air module to supply heat to the cooking cavity; in the cooking process, the spraying assembly is controlled to spray according to a preset spraying mode so as to wash the medium on the surface of the food to be cooked.

According to the control method of the cooking utensil, the hot air module is controlled to supply heat to the cooking cavity, so that food to be cooked in the cooking cavity is heated. And in the cooking process, the spraying assembly sprays according to a preset spraying mode, and the scouring medium is sprayed into the cooking cavity so as to scour the medium on the surface of the food to be cooked. Therefore, when the hot air module is used for cooking food, the spraying component can be used for spraying scouring medium to the food in cooking so as to remove the medium generated on the surface of the food, and a user is not required to clean the cooked food additionally, so that the efficiency of cooking the food is improved, the taste of the food is ensured, and the demands of the user are met.

The control method of the cooking appliance according to the technical scheme of the invention can also have the following additional technical characteristics:

in the above technical solution, the control method of the cooking appliance further includes: in the process of controlling the spraying assembly to spray according to the preset spraying mode, controlling the hot air module to stop supplying heat to the cooking cavity or controlling the hot air module to continuously supply heat to the cooking cavity.

In the technical scheme, in the process of controlling the spraying assembly to spray according to the preset spraying mode, the hot air module can be controlled to stop supplying heat to the cooking cavity, the hot air module can also be controlled to continuously supply heat to the cooking cavity, the hot air module and the spraying assembly are mutually independent, and the work of the hot air module is not limited by the work of the spraying assembly. Thus, the hot air module and the spraying assembly can work simultaneously, and the cooking efficiency is improved.

In any of the above technical solutions, the control method of the cooking appliance further includes: detecting the operation parameters of the cooking utensil, and controlling the spraying assembly to spray according to a preset spraying mode every time the operation parameters of the cooking utensil are larger than or equal to parameter thresholds.

In the technical scheme, the operation parameters of the cooking appliance are detected, when the operation parameters of the cooking appliance are larger than or equal to the parameter threshold value, the operation parameters indicate that a certain amount of medium is generated on the surface of food to be cooked, and at the moment, the control component controls the spraying component to spray according to a preset spraying mode so as to remove the medium on the surface of the food. Therefore, the spraying assembly is controlled to spray according to the parameter threshold value and the preset spraying mode, so that the accuracy and timeliness of spraying of the spraying assembly are guaranteed, resource waste is avoided, and cooking efficiency is improved.

In any of the above technical solutions, the control method of the cooking appliance further includes: the parameter threshold remains unchanged during operation of the cooking appliance.

In this technical solution, the parameter threshold remains unchanged during the operation of the cooking appliance. Therefore, the spraying component can continuously work and continuously spray scouring media into the cooking cavity, and the spraying component can be ensured to clean the media on the surface of food.

In any of the above technical solutions, the control method of the cooking appliance further includes: during operation of the cooking appliance, the parameter threshold value changes as the cooking progresses.

In this solution, the parameter threshold varies with the cooking process. Specifically, in the cooking process, the quantity of the medium generated on the surface of the food is different along with the increase of the cooking time, and the parameter threshold value is changed along with the cooking process, so that the working accuracy of the spraying assembly can be improved, the waste of resources is avoided, and the cooking efficiency is improved.

In any of the above aspects, the operating parameter comprises a temperature within the cooking cavity.

In this solution, the operating parameter comprises the temperature inside the cooking cavity. Specifically, when the temperature in the cooking cavity reaches a certain threshold value, the control component indicates that a certain amount of medium is generated on the surface of food in the cooking cavity, and then the spraying component is controlled to spray according to a preset spraying mode so as to remove the medium on the surface of the food.

In any of the above solutions, the operation parameter includes a working time period of the hot air module.

In this technical solution, the operating parameters include the working time of the hot air module. Specifically, when the working time of the hot air module reaches a certain threshold value, the control component indicates that a certain amount of medium is generated on the surface of food in the cooking cavity, and then the spraying component is controlled to spray according to a preset spraying mode so as to remove the medium on the surface of the food.

In any of the above technical solutions, the control method of the cooking appliance further includes: acquiring the spraying times of the spraying assembly for spraying according to a preset spraying mode; and when the spraying times are greater than or equal to the threshold value of the spraying times, controlling the spraying assembly to stop working.

In the technical scheme, the spraying times of the spraying assembly for spraying according to the preset spraying mode are obtained, when the spraying times are larger than or equal to the threshold value of the spraying times, the medium on the surface of food in the cooking cavity is washed clean, the next washing is not needed, and the control assembly can control the spraying assembly to stop working in the cooking. Therefore, the spraying assembly can be controlled to stop working in time when the medium on the surface of the food is flushed, and the waste of resources is avoided.

In any of the above technical solutions, the control method of the cooking appliance further includes: obtaining the type of food material to be cooked; and determining a spraying frequency threshold according to the food material type.

In the technical scheme, the food material type of the food material to be cooked is obtained, and the spraying frequency threshold is determined according to the food material type. Specifically, different food materials have different weight, volume and other aspects, so the spraying times required by different food materials are different. The method has the advantages that the food material type of the food material to be cooked is obtained, the spraying frequency threshold value is determined according to the food material type, the accuracy of the spraying frequency can be improved, the accuracy of the spraying quantity of the scouring medium is further improved, the resource waste is avoided, and the cooking efficiency is improved.

In any of the above technical solutions, the control method of the cooking appliance further includes: in the process of controlling the spray assembly to spray according to a preset spray mode, the spray quantity of the scouring medium is obtained; and when the spraying quantity is larger than or equal to the spraying quantity threshold value, controlling the spraying component to stop the spraying.

In the technical scheme, in the process of controlling the spraying assembly to spray according to a preset spraying mode, the spraying amount of the scouring medium can be obtained, when the spraying amount is larger than or equal to the spraying amount threshold value, the medium on the surface of the food is scoured, and at the moment, the control assembly can control the spraying assembly to stop spraying. Therefore, each time the medium on the surface of the food is flushed, the spraying assembly stops working in time, spraying is not performed any more, and waste of resources is avoided.

In any of the above technical solutions, the control method of the cooking appliance further includes: obtaining the food material quantity of food materials to be cooked; and determining a spraying amount threshold according to the food material amount.

In the technical scheme, the food material quantity of the food material to be cooked is obtained, and the spraying quantity threshold value is determined according to the food material quantity. The spraying amount required by different food material amounts is different, when the food material amount is larger, the required spraying amount is more, and when the food material amount is smaller, the required spraying amount is less. The method has the advantages that the food material quantity of the food material to be cooked is obtained, and the spraying quantity threshold value is determined according to the food material quantity, so that the accuracy of the spraying quantity of the scouring medium can be improved, the resource waste is avoided, and the cooking efficiency is improved.

Specifically, the amount of the food material may be the volume of the food material, and may also be the weight of the food material.

In any of the above technical solutions, the preset spraying mode includes: and (5) a space spraying mode.

In this technical solution, the preset spray pattern includes an interval spray pattern. Specifically, during cooking, the amount of medium generated by the food surface may vary as the cooking time increases, and if the parameter threshold changes as the cooking progresses, the spray assembly sprays the scouring medium into the cooking cavity in a spaced spray pattern. Therefore, the working accuracy of the spraying assembly can be improved, resource waste is avoided, and the cooking efficiency is improved.

In any of the above technical solutions, the preset spraying mode includes: and (5) a continuous spraying mode.

In this technical solution, the preset spray mode includes a continuous spray mode. Specifically, during operation of the cooking appliance, if the parameter threshold remains unchanged, the spray assembly sprays the flushing medium into the cooking cavity in a continuous spray mode. Thus, the spraying component continuously sprays scouring medium into the cooking cavity, and the spraying component can be ensured to clean the medium on the surface of food.

In any of the above technical solutions, the control method of the cooking appliance further includes: in the process of controlling the spray assembly to spray according to a preset spray mode, determining the target spray rate of the spray assembly according to a preset spray quantity threshold; determining target heating power of the spray assembly according to the target spray rate; the spray assembly is controlled to operate at a target heating power and a target spray rate.

Through limiting the control step, the working state of the spraying assembly can be related to the type of food to be cooked, so that the matching degree of the sprayed steam and the food to be cooked is improved, the steam heating effect and the grease scouring effect of the food to be cooked are improved, and further, the finished food with good quality is obtained, and the health of a user is facilitated. Realize promoting cooking utensil practicality and reliability, promote the technological effect of product intelligent degree.

In any of the above technical solutions, the range of the ratio of the target heating power to the target spray rate is: 20W (g/min) or more and 40W (g/min) or less.

In this technical scheme, the above technical scheme is accepted, and a limitation is made on the relative relationship between the target heating power and the target spray rate. Specifically, the range of the ratio of the target heating power to the target spray rate is required to be 20W (g/min) or more and 40W (g/min) or less. By limiting the ratio of the target heating power to the target spraying rate to be more than or equal to 20W (g/min), the medium sprayed by the spraying piece can be ensured to contain steam, and the situation that the liquid vaporization requirement cannot be met due to the fact that the heating power is too low is avoided. The ratio of the target heating power to the target spraying rate is limited to be less than or equal to 40W (g/min), so that the spraying component can be prevented from completely vaporizing liquid, tiny water drops are mixed in steam sprayed out by the spraying component, the flushing effect of grease on the surface of food to be cooked is enhanced through the mixed small water drops, and the oil removing performance of the cooking appliance is improved.

A third aspect of the present invention provides a control system for a cooking appliance, for a cooking appliance according to any one of the above-mentioned aspects, the control system for a cooking appliance comprising: the control module controls the hot air module to supply heat to the cooking cavity, and controls the spraying assembly to spray according to a preset spraying mode in the cooking process so as to wash the medium on the surface of food to be cooked.

The control system of the cooking utensil comprises a control module, wherein the control module is used for controlling the hot air module to supply heat to the cooking cavity so as to cook food placed in the cooking cavity. In addition, the control module can also be used for controlling the spraying assembly to spray according to a preset spraying mode in the cooking process, and spraying scouring media into the cooking cavity so as to scour the media on the surface of food to be cooked. Therefore, the medium generated on the surface of the food can be removed while the food is cooked, the user is not required to clean the food additionally, the food cooking efficiency is improved, the taste of the food is ensured, and the demands of the user are met.

The control system of the cooking appliance according to the above technical scheme of the invention can also have the following additional technical characteristics:

in the above technical solution, the control module is specifically configured to: in the process of controlling the spraying assembly to spray according to the preset spraying mode, controlling the hot air module to stop supplying heat to the cooking cavity or controlling the hot air module to continuously supply heat to the cooking cavity.

In any of the above technical solutions, the control system of the cooking appliance further includes a first detection module, where the first detection module is configured to detect an operation parameter of the cooking appliance; the control module is specifically used for: when the operation parameter of the cooking utensil is larger than or equal to the parameter threshold value, the spraying assembly is controlled to spray according to a preset spraying mode; wherein, during the operation of the cooking appliance, the parameter threshold value is kept unchanged or the parameter threshold value is changed along with the cooking process.

In any of the above technical solutions, the control system of the cooking appliance further includes a second detection module, where the second detection module is configured to: acquiring the spraying times of the spraying assembly for spraying according to a preset spraying mode; the control module is also used for: and when the spraying times are greater than or equal to the threshold value of the spraying times, controlling the spraying assembly to stop working.

In any of the above technical solutions, the control system of the cooking appliance further includes a third detection module, where the third detection module is configured to: obtaining the type of food material to be cooked; the control module is also used for: and determining a spraying frequency threshold according to the food material type.

In any of the above technical solutions, the control system of the cooking appliance further includes a fourth detection module, where the fourth detection module is configured to: in the process of controlling the spray assembly to spray according to a preset spray mode, the spray quantity of the scouring medium is obtained; the control module is also used for: and when the spraying quantity is larger than or equal to the spraying quantity threshold value, controlling the spraying component to stop the spraying.

In any of the above technical solutions, the control system of the cooking appliance further includes a fifth detection module, where the fifth detection module is configured to: obtaining the food material quantity of food materials to be cooked; the control module is also used for: and determining a spraying amount threshold according to the food material amount.

A fourth aspect of the present invention provides a readable storage medium having a program stored thereon, which when executed by a processor, implements a control method of a cooking appliance as in any one of the above-mentioned aspects.

The readable storage medium provided by the invention realizes the control method of the cooking appliance in any technical scheme when the program stored on the readable storage medium is executed by the processor, so that the readable storage medium can realize all the beneficial effects of the control method of the cooking appliance and is not repeated.

Additional aspects and advantages of the invention will be set forth in part in the description which follows, 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 is a schematic view of a cooking appliance according to an embodiment of the present invention;

fig. 2 is a sectional view of a cooking appliance according to an embodiment of the present invention;

fig. 3 is one of internal structural schematic views of a cooking appliance according to an embodiment of the present invention;

FIG. 4 is a second schematic view of an internal structure of a cooking apparatus according to an embodiment of the present invention;

FIG. 5 is a third schematic view of an internal structure of a cooking apparatus according to an embodiment of the present invention;

FIG. 6 is one of schematic structural views of a spray assembly in a cooking appliance according to an embodiment of the present invention;

FIG. 7 is a second schematic view of a spray assembly in a cooking appliance according to an embodiment of the present invention;

fig. 8 is a schematic structural view of a hot air module in a cooking appliance according to an embodiment of the present invention;

fig. 9 is a schematic view of an internal structure of a cooking appliance according to an embodiment of the present invention;

FIG. 10 is a time-temperature/steam-volume graph of a cooking cavity of a cooking appliance according to an embodiment of the present invention;

fig. 11 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 12 is a schematic block diagram of a control system of a cooking appliance according to an embodiment of the present invention.

The correspondence between the reference numerals and the component names in fig. 1 to 9 is:

102 a body, 104 a cooking cavity, 106 a hot air module, 108 a spraying component, 110 a control component, 112 a liquid storage component, 114 a pipeline, 116 a switch component, 118 a spraying component, 120 a driving component, 122 a hot air fan, 124 a heating component, 126 a steam generator, 128 a cooling fan, 130 a cooling cavity, 140 a supporting component and 150 a positioning part.

Detailed Description

In order that the above-recited objects, features and advantages of the present application will be more clearly understood, a more particular description of the application will be rendered by reference to the appended drawings and appended detailed description. It should be noted that, without conflict, the embodiments of the present application and 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 application, however, the present application may be practiced otherwise than as described herein, and therefore the scope of the present application is not limited to the specific embodiments disclosed below.

A cooking appliance, a control method and system thereof, and a readable storage medium according to some embodiments of the present application are described below with reference to fig. 1 to 12. The arrows in fig. 4 indicate the flow direction of the hot air, and the arrows in fig. 5 indicate the flow direction of the flushing medium.

As shown in fig. 1 to 3, a first embodiment of the present application proposes a cooking appliance including a body 102, a hot air module 106, a spray assembly 108, and a control assembly 110.

Therein, as shown in fig. 2 and 3, a cooking cavity 104 is provided in the body 102, and the cooking cavity 104 may be used for placing food to be cooked. The hot air module 106 is disposed on the body 102 and is operable to provide hot air into the cooking cavity 104 to cook food placed in the cooking cavity 104. A spray assembly 108 is provided on the body 102 and is operable to spray a flushing medium into the cooking chamber 104 to flush the medium from the surface of the food being cooked in the cooking chamber 104. The control assembly 110 is disposed on the body 102 and electrically connected to the hot air module 106 and the spraying assembly 108, and the control assembly 110 at least controls the spraying assembly 108 to spray according to a preset spraying mode so as to wash the medium on the surface of the food to be cooked in the cooking cavity 104.

Specifically, the cooking appliance supplies heat into the cooking cavity 104 using the hot air module 106, thereby cooking food to be cooked placed in the cooking cavity 104. However, as cooking proceeds, a certain medium, such as grease, is slowly generated on the surface of the food, which affects the quality of the food and cannot meet the requirements of people. Thus, the present embodiment provides for a spray assembly 108 in the cooking appliance to spray the flushing medium into the cooking chamber 104. In this way, the medium generated on the surface of the food in the cooking process can be removed, and the cooked food can be eaten after the cooking is finished without additional treatment. That is, the cooking utensil provided by the invention can remove the medium generated on the surface of the food while cooking the food, does not need to be cleaned by a user, improves the efficiency of cooking the food, ensures the taste of the food, and meets the requirements of the user.

Therefore, the cooking utensil provided by the invention is provided with the hot air module 106 and the spraying component 108, and when the hot air module 106 is used for cooking food, the spraying component 108 can be used for spraying scouring medium to the food in the cooking cavity 104 so as to remove the medium generated on the surface of the food, so that the food can be eaten after the cooking is finished, a user is not required to clean the cooked food additionally, the food cooking efficiency is improved, the food taste is ensured, and the user requirement is met.

A second embodiment of the present invention provides a cooking appliance, further on the basis of the first embodiment:

the control assembly 110 includes a sensing member (not shown) and a controller (not shown).

Wherein, the detecting member is disposed on the body 102 for detecting an operation parameter of the cooking appliance. The controller is electrically connected to the detecting member, the hot air module 106 and the spraying assembly 108, and is capable of receiving the operation parameters of the cooking appliance detected by the detecting member and controlling the hot air module 106 and the spraying assembly 108 to operate so as to supply hot air and scouring medium into the cooking cavity 104.

In a specific embodiment, the detecting member detects an operation parameter of the cooking appliance, the controller is electrically connected with the detecting member, and the detecting member can transmit a detection result of the detected operation parameter to the controller; the controller is electrically connected with the hot air module 106 and the spraying component 108, and can control the hot air module 106 to supply heat to the cooking cavity 104 to cook food therein according to the received detection result of the operation parameters, and control the spraying component 108 to spray scouring medium to the cooking cavity 104 so as to remove the medium generated on the surface of the food.

In particular embodiments, the operating parameters include a temperature within the cooking cavity 104 and the controller controls operation of the hot air module 106 and the spray assembly 108 based on the temperature within the cooking cavity 104. Specifically, when the temperature in the cooking chamber 104 reaches a value that indicates that a volume of medium has been produced on the surface of the food item, the controller will control the spray module to operate to spray the flushing medium into the cooking chamber 104 to remove the medium from the surface of the food item. When the temperature in the cooking chamber 104 reaches a value that indicates that the medium on the surface of the food item has been flushed and the next flush is not required, the controller will control the spray assembly 108 to cease operation during this cooking session. When the temperature in the cooking chamber 104 reaches a certain value, indicating that the cooking is completed, the controller controls the hot air module 106 to stop supplying heat to the cooking chamber 104.

In a specific embodiment, the operation parameters may further include an operation time of the hot air module 106, and the controller controls the operation of the hot air module 106 and the spray assembly 108 according to the operation time of the hot air module 106. Specifically, when the duration of operation of the hot air module 106 reaches a value indicating that food has been cooked for a period of time and that a volume of medium has been generated on the surface of the food, the controller controls the spray module to operate to spray the scouring medium into the cooking chamber 104 to remove the medium from the surface of the food. When the duration of operation of the hot air module 106 reaches a certain value, indicating that the medium on the surface of the food has been flushed clean, and the next flushing is not needed, the controller will control the spray assembly 108 to stop the operation in the cooking. When the operating time of the hot air module 106 reaches a certain value, which indicates that the cooking is completed, the controller controls the hot air module 106 to stop supplying heat to the cooking cavity 104.

In addition, the cooking appliance provided in the embodiment has all the advantages as the cooking appliance of the first embodiment, and can spray the scouring medium to the food in the cooking cavity 104 through the spraying assembly 108 while cooking the food by using the hot air module 106, so as to remove the medium generated on the surface of the food, thereby improving the cooking efficiency, meeting the demands of users, and not being discussed in detail herein.

A third embodiment of the present invention provides a cooking appliance, further on the basis of the first embodiment:

as shown in fig. 6, spray assembly 108 includes a liquid reservoir 112, a conduit 114, a switch 116, and a spray 118.

Wherein a reservoir 112 is provided on the body 102 for storing the liquid required for spraying. The pipeline 114 is communicated with the liquid storage piece 112, and the liquid storage piece 112 is arranged above the pipeline 114, and the liquid in the liquid storage piece 112 flows to the switch piece 116 and the spraying piece 118 through the pipeline 114. The switch 116 is disposed on the pipeline 114, and the switch 116 is electrically connected to the control assembly 110, and the control assembly 110 can control the switch 116 to operate so that the liquid in the liquid storage member 112 flows to the spraying member 118. The spray 118 is disposed on the conduit 114 and the spray 118 is electrically connected to the control assembly 110. The control assembly 110 can control the spray 118 to spray the flushing medium into the cooking chamber 104 to remove the medium from the surface of the food.

In this embodiment, as shown in fig. 5 and 6, the liquid is stored in the liquid storage member 112, the pipe 114 communicates with the liquid storage member 112, and the pipe 114 connects the liquid storage member 112, the switching member 116, and the shower member 118. Thus, the liquid storage part 112, the pipeline 114, the switch part 116 and the spraying part 118 form a channel for liquid circulation. Further, the switch 116 is electrically connected to the control unit 110, the shower 118 is connected to the cooking chamber 104, and the control unit 110 can control the switch 116 to operate, so that the liquid in the liquid storage unit 112 flows to the shower 118 through the pipeline 114, and the shower 118 sprays the scouring medium into the cooking chamber 104 to scour the medium generated on the surface of the food. Therefore, the medium generated on the surface of the food can be removed while the food is cooked, the user is not required to clean the food additionally, the food cooking efficiency is improved, the taste of the food is ensured, and the demands of the user are met.

In an embodiment, as shown in FIG. 7, a steam generator 126 may be provided on the conduit 114, the steam generator 126 being electrically connected to the control assembly 110 for vaporizing the liquid in the conduit 114 to generate high temperature steam. Wherein the steam generator 126 is positioned above the spray 118. In this way, the liquid flowing from the liquid storage part 112 is vaporized into steam in the steam generator 126 in the process of flowing to the spraying part 118, and the high-temperature steam is sprayed into the cooking cavity 104 through the spraying part 118 to remove the medium on the surface of the food.

In a specific embodiment, the flushing medium comprises a liquid. At this time, as shown in fig. 6, the liquid in the liquid storage part 112 directly flows to the spraying part 118 through the switch part 116 and the pipeline 114, and then is sprayed into the cooking cavity 104 through the spraying part 118, so as to wash out the medium generated on the surface of the food.

In particular embodiments, the flushing medium can also include steam. At this time, as shown in fig. 7, a steam generator 126 is further provided in the pipe 114, and the steam generator 126 is located above the shower 118. During the flow of the liquid in the liquid reservoir 112 through the conduit 114 to the spray member 118, the liquid is vaporized into steam in the steam generator 126, and the spray member 118 sprays the steam into the cooking cavity 104 to flush the medium generated on the surface of the food by the steam.

In addition, the cooking appliance according to the present embodiment has all the advantages of the cooking appliance according to the first embodiment, and will not be discussed in detail herein.

The fourth embodiment of the present invention provides a cooking appliance, further on the basis of the third embodiment:

the spray assembly 108 also includes a flow meter (not shown). The flow meter is electrically connected with the control component 110, and the control component 110 can control the spraying amount of the scouring medium according to the detection result of the flow meter.

In this embodiment, the flow meter is electrically connected to the control component 110, and the flow meter can detect the spraying amount of the flushing medium and feed back the detection result to the control component 110, so that the control component 110 can control the spraying amount of the flushing medium according to the detection result of the flow meter. Specifically, when the flowmeter detects that the spraying amount of the flushing medium reaches a certain value, which means that the medium generated on the surface of the food is flushed completely, the control component 110 controls the spraying component 108 to stop spraying the flushing medium into the cooking cavity 104, so that resource waste is avoided.

In addition, in the embodiment, when the flowmeter detects that the total spraying amount of the flushing medium reaches a certain value, it indicates that the medium generated on the surface of the food is flushed completely, and the next flushing is not needed, at this time, the control component 110 controls the spraying component 108 to stop the operation in the cooking. Therefore, when the medium generated on the surface of the food is flushed clean, the spraying work of the food can be stopped in time, the long-time spraying is prevented from influencing the taste and quality of the food, and the waste of resources is avoided.

In addition, the cooking appliance according to the third embodiment has all the advantages of the cooking appliance according to the third embodiment, and will not be discussed in detail herein.

A fifth embodiment of the present invention provides a cooking appliance, further comprising, based on the first to fourth embodiments:

as shown in fig. 8, the hot air module 106 includes a driving part 120, a hot air fan 122, and a heating part 124. Wherein, the driving member 120 and the heating member 124 are both disposed on the body 102 and electrically connected to the control assembly 110, and the hot air fan 122 is connected to the driving member 120. Specifically, the heating member 124 is located between the hot air fan 122 and the cooking cavity 104.

In this embodiment, as shown in fig. 4 and 8, the heating element 124 is electrically connected to the control assembly 110, and the control assembly 110 is operable to control the operation of the heating element 124 such that the heating element 124 generates heat. The driving member 120 is electrically connected to the control assembly 110, and the control assembly 110 is operable to control operation of the driving member 120. The hot air fan 122 is connected to the driving member 120, and the driving member 120 may be used to drive the hot air fan 122. Thus, the control assembly 110 can control the heating element 124 to operate to generate heat, and can control the driving element 120 to operate to drive the hot air fan 122 to rotate to generate air flow. Wherein the air flow is directed toward the cooking chamber 104, and the heating member 124 is located between the hot air fan 122 and the cooking chamber 104. In this way, the hot air fan 122 can blow heat generated by the heating member 124 toward food in the cooking cavity 104, thereby heating the food in the cooking cavity 104.

In addition, the cooking appliance according to the present embodiment has all the advantages of the cooking appliances according to the first to fourth embodiments, and will not be discussed in detail herein.

A sixth embodiment of the present invention provides a cooking appliance, further comprising, based on the first to fourth embodiments:

the cooking appliance is a steam air fryer.

In this embodiment, the cooking appliance is a steam air fryer, including both an air-fry mode and a steam mode.

In particular embodiments, when the cooking appliance is in the deep-fry mode, the control assembly 110 controls the hot air module 106 to operate to provide hot air into the cooking cavity 104 to cook food in the cooking cavity 104 with hot air at a high temperature. At this time, the flushing medium sprayed by the spray assembly 108 may be liquid or vapor.

In particular embodiments, when the cooking appliance is in the steam mode, control assembly 110 controls spray assembly 108 to operate to provide steam into cooking cavity 104 to cook food in cooking cavity 104 with the high temperature steam. Specifically, a steam generator 126 may be disposed on the conduit 114 of the spray assembly 108, wherein the steam generator 126 is positioned above the spray 118. In this way, during the flow of the liquid in the liquid storage 112 via the conduit 114 to the spray member 118, the liquid is vaporized into steam in the steam generator 126, and the spray member 118 sprays high temperature steam into the cooking cavity 104 to cook food in the cooking cavity 104. In addition, when the cooking utensil is in a steam mode, the medium on the surface of the food can be flushed by steam while the food is cooked by using high-temperature steam, so that the efficiency of cooking the food is improved, the taste of the food is ensured, and the requirements of users are met.

In addition, the cooking appliance according to the present embodiment has all the advantages of the cooking appliances according to embodiments one to four, and will not be discussed in detail herein.

A first embodiment of the present invention provides a cooking appliance comprising a body 102, a hot air module 106, a spray assembly 108, and a control assembly 110. A cooking cavity 104 is provided within the body 102, the cooking cavity 104 being operable to receive food to be cooked. The hot air module 106 is disposed on the body 102 and is operable to provide hot air into the cooking cavity 104. The control assembly 110 is disposed on the body 102 and electrically connected to the hot air module 106 and the spraying assembly 108, and the control assembly 110 at least controls the spraying assembly 108 to spray according to a preset spraying mode so as to wash the medium on the surface of the food to be cooked in the cooking cavity 104.

In this embodiment, further, the control assembly 110 includes a sensing element and a controller. The detecting piece is used for detecting the operation parameters of the cooking utensil; the controller controls the operation of the hot air module 106 and the spray assembly 108 to provide hot air and a flushing medium into the cooking chamber 104 based on the sensed operating parameters of the sensing element. Specifically, the operating parameters may include a temperature within the cooking cavity 104, and the controller controls operation of the hot air module 106 and the spray assembly 108 based on the temperature within the cooking cavity 104. Specifically, the operating parameters may also include an operating duration of the hot air module 106, and the controller controls operation of the hot air module 106 and the spray assembly 108 based on the operating duration of the hot air module 106.

In this embodiment, further, the spray assembly 108 includes a liquid reservoir 112, a conduit 114, a switch 116, and a spray 118. The liquid storage member 112 is used for storing liquid required for spraying. The pipeline 114 is communicated with the liquid storage piece 112, and liquid in the liquid storage piece 112 flows to the switch piece 116 and the spraying piece 118 through the pipeline 114. The switch 116 is disposed on the pipeline 114, and the switch 116 is electrically connected to the control assembly 110; the spray 118 is disposed on the conduit 114 and the spray 118 is electrically connected to the control assembly 110. The control assembly 110 can control the spray 118 to spray the flushing medium into the cooking chamber 104 to remove the medium from the surface of the food. In addition, the spraying assembly 108 further comprises a flow meter, the flow meter is electrically connected with the control assembly 110, and the control assembly 110 can control the spraying amount of the scouring medium according to the detection result of the flow meter. In addition, a steam generator 126 may be provided on the line 114, with the flushing medium comprising liquid and/or steam.

In this embodiment, further, the cooking appliance further includes: the dragging part 140 is arranged in the cooking cavity 104 and is used for dragging food to be cooked; a positioning part 150 disposed on the body for positioning the carrier 140

In this embodiment, the cooking appliance is further provided with a carrier 140 and a positioning part 150. Specifically, the positioning portion 150 is disposed on the body, specifically on an inner wall of the cooking cavity 104. The carrier 140 is disposed in the cooking cavity 104, and the carrier 140 is mounted on the positioning portion 150, and the positioning portion 150 can position the carrier 140 so that the carrier 140 stays at a predetermined position. The carrying member 140 is used for carrying food to be cooked, and the food to be cooked completes the hot air heating process and the spraying process on the carrying member 140.

By arranging the positioning part 150 and the carrying part 140, the food to be cooked can be limited in a preset area in the cooking cavity 104, on one hand, the hot air heating effect of the hot air module 106 is improved by positioning, the surface spraying effect of the spraying assembly 108 on the food to be cooked is improved, and the food to be cooked is prevented from being blown to dead angle areas in the cooking cavity 104 by hot air flow or spraying steam flow. On the other hand, the carrying member 140 can prevent the food to be cooked from contacting with the residual liquid at the bottom of the cooking cavity 104, so as to prevent the quality of the food to be cooked from being affected by soaking. And then realize promoting the culinary art reliability, promote the technological effect of cooking utensil practicality.

Specifically, the positioning portion 150 is a slot, the slot is disposed on two opposite side walls of the cooking cavity 104, a surrounding edge is disposed around the carrying member 140, and the positioning and mounting of the carrying member 140 on the body can be completed by inserting the surrounding edge into the slot through the door opening on the body. Wherein, two slots opposite in the horizontal direction are a set of slots, in the height direction of the cooking utensil, a plurality of groups of slots are arranged at intervals, and the carrying piece 140 can be matched and connected with any slot of the plurality of groups of slots, so that a user can adjust the height of food to be cooked in the cooking cavity 104 by selecting the slots. Further, protruding portions are provided on the inner wall of the cooking cavity 104 at intervals in the height direction, and a slot is defined between any two adjacent protruding portions.

Specifically, the carrying member 140 is in a tray shape, the bottom wall of the carrying member 140 is provided with a water passing hole, the steam sprayed by the spraying assembly 108 washes out the grease on the food to be cooked after contacting the food to be cooked, and then the oil-water mixture is discharged from the carrying member 140 through the water passing hole, so as to prevent the food to be cooked from being soaked by the oil-water mixture.

In this embodiment, further, in the height direction of the cooking appliance, the shower 118 is located above the carrier 140, and the shower 118 faces the carrier 140.

In this embodiment, the relative positions of the carrier 140 and the spray 118 are defined. Specifically, the spraying member 118 is disposed above the carrier member 140 in the height direction of the cooking appliance, and the spraying port of the spraying member 118 is disposed opposite to the center of gravity region of the carrier member 140. Wherein, with the carrier 140 positioned through the slot, the spray 118 is positioned over the slot to ensure that the spray 118 is positioned on top of the carrier 140.

By arranging the spraying piece 118 above the carrying piece 140, steam and vapor sprayed out of the spraying piece 118 can wash the surface of food to be cooked under the action of dead weight, so that the washing effect of grease attached to the surface is improved, and the residual amount of the grease is reduced. Thereby realizing the technical effects of improving the grease removal effect and improving the health degree of the obtained finished food.

In this embodiment, further, the hot air module 106 includes a driver 120, a hot air fan 122, and a heater 124. Wherein, the driving member 120 and the heating member 124 are both disposed on the body 102 and electrically connected to the control assembly 110, and the hot air fan 122 is connected to the driving member 120. Specifically, the heating member 124 is located between the hot air fan 122 and the cooking cavity 104.

In this embodiment, further, as shown in fig. 9, a heat dissipation cavity 130 is further disposed in the body 102, and the driving member 120 of the hot air module 106 is disposed in the heat dissipation cavity 130. In addition, a cooling fan 128 is disposed on the driving shaft of the driving member 120, and the cooling fan 128 can be used to supply heat to the cooling cavity 130.

In a specific embodiment, the cooking appliance is a steam air fryer.

In summary, the cooking apparatus according to the first aspect of the present invention includes the hot air module 106 and the spraying module, and the medium generated on the surface of the food can be removed by spraying the scouring medium to the food in the cooking cavity 104 through the spraying assembly 108 while the food is cooked by the hot air module 106. Therefore, the food can be eaten after being cooked, a user is not required to clean the cooked food additionally, the food cooking efficiency is improved, the taste of the food is ensured, and the requirements of the user are met.

Moreover, the cooking appliance provided by the first aspect of the invention comprises a frying mode and a steam mode. In one aspect, the cooking appliance may utilize the hot air module 106 to provide heat into the cooking cavity 104 to cook food using hot air at a high temperature; on the other hand, a steam generator 126 may be provided on the conduit 114 of the spray assembly 108 to vaporize the liquid, and the spray 118 in turn sprays the generated steam into the cooking chamber 104 to cook the food with the high temperature steam. Thus, the cooking utensil comprises an air-frying mode and a steam mode, has rich functions and can meet various demands of users.

A seventh embodiment of the present invention provides a control method of a cooking appliance, which may be used in the cooking appliance of any one of the above embodiments, as shown in fig. 11, and the control method of the cooking appliance includes:

step S202, controlling a hot air module to supply heat to a cooking cavity;

step S204, in the cooking process, the spraying assembly is controlled to spray according to a preset spraying mode so as to wash the medium on the surface of the food to be cooked.

In this embodiment, the hot air module is controlled to supply heat to the cooking cavity, so that food to be cooked in the cooking cavity can be heated. And in the cooking process, the spraying assembly sprays according to a preset spraying mode, and the scouring medium is sprayed into the cooking cavity so as to scour the medium on the surface of the food to be cooked.

Specifically, when the hot air module is used for supplying heat to the cooking cavity and then cooking food to be cooked in the cooking cavity, certain media such as grease and the like can be slowly generated on the surface of the food along with the cooking, so that the quality of the food is affected and the requirements of people cannot be met. By spraying the spray assembly in a predetermined spray pattern during the cooking process, the scouring media may be sprayed into the cooking chamber and thus scour the media on the surface of the food being cooked. Therefore, when food is cooked, the spraying component can spray scouring medium to the food in cooking so as to remove the medium generated on the surface of the food, and a user is not required to clean the cooked food additionally, so that the food cooking efficiency is improved, the taste of the food is ensured, and the demands of the user are met.

Therefore, the control method of the cooking utensil provided by the embodiment can wash the medium on the surface of the food while cooking the food, and improves the cooking efficiency.

An eighth embodiment of the present invention provides a method for controlling a cooking appliance, further on the basis of the seventh embodiment:

in the process of controlling the spraying assembly to spray according to the preset spraying mode, controlling the hot air module to stop supplying heat to the cooking cavity or controlling the hot air module to continuously supply heat to the cooking cavity.

In the embodiment, in the process of controlling the spraying assembly to spray according to the preset spraying mode, the hot air module can be controlled to stop supplying heat to the cooking cavity, the hot air module can also be controlled to continuously supply heat to the cooking cavity, the hot air module and the spraying assembly are mutually independent, and the work of the hot air module is not limited by the work of the spraying assembly. Thus, the hot air module and the spraying assembly can work simultaneously, and the cooking efficiency is improved.

The ninth embodiment of the present invention provides a control method for a cooking appliance, on the basis of the seventh embodiment, further:

detecting an operation parameter of the cooking appliance; and controlling the spraying assembly to spray according to a preset spraying mode when the operation parameter of the cooking utensil is greater than or equal to the parameter threshold value.

In this embodiment, the operation parameters of the cooking appliance are detected, and each time the operation parameters of the cooking appliance are greater than or equal to the parameter threshold, it indicates that a certain amount of medium has been generated on the surface of the food to be cooked, at this time, the control assembly controls the spraying assembly to spray according to the preset spraying mode so as to remove the medium on the surface of the food. Therefore, the spraying assembly is controlled to spray according to the parameter threshold value and the preset spraying mode, so that the accuracy and timeliness of spraying of the spraying assembly are guaranteed, resource waste is avoided, and cooking efficiency is improved.

In particular embodiments, the parameter threshold may remain unchanged during operation of the cooking appliance. Therefore, the spraying component can continuously work and continuously spray scouring media into the cooking cavity, and the spraying component can be ensured to clean the media on the surface of food.

In particular embodiments, the parameter threshold may change as the cooking process progresses during operation of the cooking appliance. Specifically, in the cooking process, the quantity of the medium generated on the surface of the food is different along with the increase of the cooking time, and the parameter threshold value is changed along with the cooking process, so that the working accuracy of the spraying assembly can be improved, the waste of resources is avoided, and the cooking efficiency is improved.

In a specific embodiment, the operating parameter comprises a temperature within the cooking cavity. Specifically, when the temperature in the cooking cavity is greater than or equal to a certain value, the control component indicates that a certain amount of medium is generated on the surface of food in the cooking cavity, and then the control component controls the spraying component to spray according to a preset spraying mode so as to remove the medium on the surface of the food.

In a specific embodiment, the operating parameters include an operating time of the hot air module. Specifically, when the working time of the hot air module is greater than or equal to a certain value, the hot air module indicates that food in the cooking cavity is cooked for a long enough time, and a certain amount of medium is generated on the surface of the food, and at the moment, the control assembly controls the spraying assembly to spray according to a preset spraying mode so as to remove the medium on the surface of the food.

The tenth embodiment of the present invention provides a control method for a cooking appliance, and on the basis of the seventh embodiment, the method further comprises:

in the operation process of the cooking utensil, the spraying times of the spraying assembly for spraying according to a preset spraying mode are obtained; and when the spraying times are greater than or equal to the threshold value of the spraying times, controlling the spraying assembly to stop working.

In the embodiment, the spraying times of the spraying assembly spraying according to the preset spraying mode are obtained, and when the spraying times are larger than or equal to the threshold value of the spraying times, the spraying assembly is controlled to stop working. Specifically, when the spraying number of spraying times of the spraying assembly according to the preset spraying mode is greater than or equal to the spraying number threshold, the total spraying amount of the scouring medium reaches a certain value, at this time, the medium on the surface of the food in the cooking cavity is scoured completely, the next scouring is not needed, the control assembly can control the spraying assembly to stop working in the cooking, and the next spraying is not started. Therefore, the spraying assembly can be controlled to stop working in time when the medium on the surface of the food is flushed clean, the mouthfeel and quality of the food are prevented from being damaged due to long-time spraying, and meanwhile, the waste of resources is also avoided.

In this embodiment, further, the food material type of the food material to be cooked is obtained; and determining a spraying frequency threshold according to the food material type.

In this embodiment, the food material type of the food material to be cooked is acquired, and the threshold number of showers is determined according to the food material type. Specifically, different food materials have different weight, volume and other aspects, so the spraying times required by different food materials are different. The method has the advantages that the food material type of the food material to be cooked is obtained, the spraying frequency threshold value is determined according to the food material type, the accuracy of the spraying frequency can be improved, the accuracy of the spraying quantity of the scouring medium is further improved, the quality of food is guaranteed, the waste of resources is avoided, and the cooking efficiency is improved.

An eleventh embodiment of the present invention provides a control method for a cooking appliance, further on the basis of the seventh embodiment:

in the process of controlling the spray assembly to spray according to a preset spray mode, the spray quantity of the scouring medium is obtained; and when the spraying quantity is larger than or equal to the spraying quantity threshold value, controlling the spraying component to stop the spraying.

In the embodiment, in the process of controlling the spraying assembly to spray according to the preset spraying mode, the spraying amount of the scouring medium is obtained, and when the spraying amount is greater than or equal to the spraying amount threshold value, the spraying assembly is controlled to stop the spraying. Specifically, in the cooking process, when the spraying amount of the spraying component for spraying according to the preset spraying mode is larger than or equal to the spraying amount threshold value, the medium on the surface of the food is washed clean, and at the moment, the control component can control the spraying component to stop spraying this time. Therefore, each time the medium on the surface of the food is flushed, the spraying assembly stops working in time, spraying is not performed any more, and waste of resources is avoided.

In a specific embodiment, in the cooking process, when the total spraying amount of the spraying assembly spraying according to the preset spraying mode reaches a certain value, the medium generated on the surface of the food is washed clean, and the next washing is not needed, at this time, the control assembly can control the spraying assembly to stop the work in the cooking, and the next spraying is not started any more. Therefore, when the medium generated on the surface of the food is flushed clean, the spraying work of the food can be stopped in time, the long-time spraying is prevented from influencing the taste and quality of the food, and the waste of resources is avoided.

In this embodiment, further, the food material amount of the food material to be cooked is obtained; and determining a spraying amount threshold according to the food material amount.

In this embodiment, the amount of food material to be cooked is obtained and a spray amount threshold is determined based on the amount of food material. In the cooking process, the spraying amounts required by different food material amounts are different, when the food material amount is large, the required spraying amount is large, and when the food material amount is small, the required spraying amount is small. By acquiring the food material quantity of the food material to be cooked and determining the spraying quantity threshold according to the food material quantity, the accuracy of the spraying quantity of the scouring medium can be improved, the taste and quality of food are ensured, the waste of resources is avoided, and the cooking efficiency is improved.

In a specific embodiment, the food material amount of the food material may be a volume of the food material, and the threshold of the spraying amount is determined according to the volume of the food material. Specifically, for food materials with larger volumes, a higher spraying amount threshold value is set, and for food materials with smaller volumes, a lower spraying amount threshold value is set.

In a specific embodiment, the food material amount of the food material may be a weight of the food material, and the threshold of the spraying amount is determined according to the weight of the food material. Specifically, for heavier food materials, a higher spray level threshold is set, and for lighter weight thresholds, a lower spray level threshold is set.

In any of the foregoing embodiments, the preset spray pattern includes: and (5) a space spraying mode.

In this embodiment, the preset spray pattern includes an interval spray pattern. Specifically, during the cooking process, the amount of medium generated by the surface of the food product varies as the cooking time increases, and if the parameter threshold varies with the cooking process, certain conditions need to be met each time to trigger the spray assembly to operate, i.e., the spray assembly sprays the scouring medium into the cooking chamber in an intermittent spray pattern. Therefore, the working accuracy of the spraying assembly can be improved, resource waste is avoided, and the cooking efficiency is improved.

In any of the foregoing embodiments, the preset spray pattern includes: and (5) a continuous spraying mode.

In this embodiment, the preset spray mode includes a continuous spray mode. Specifically, during the cooking process, the amount of medium generated by the surface of the food product varies as the cooking time increases, and if the parameter threshold remains the same, the spray assembly is triggered to continuously spray the flushing medium into the cooking cavity, i.e., the spray assembly is caused to spray the flushing medium into the cooking cavity in a continuous spray mode. Thus, the spraying component continuously sprays scouring medium into the cooking cavity, and the spraying component can be ensured to clean the medium on the surface of food.

A second embodiment of the present invention provides a control method of a cooking appliance, which can be used for the cooking appliance of any one of the above embodiments. Specifically, the control method of the cooking appliance comprises the following steps: controlling the hot air module to supply heat to the cooking cavity; in the cooking process, the spraying assembly is controlled to spray according to a preset spraying mode so as to wash the medium on the surface of the food to be cooked. Therefore, when food is cooked, the spraying component can spray scouring medium to the food in cooking so as to remove the medium generated on the surface of the food, and a user is not required to clean the cooked food additionally, so that the food cooking efficiency is improved, the taste of the food is ensured, and the demands of the user are met.

In this embodiment, further, in the process of controlling the spraying assembly to spray according to the preset spraying mode, the hot air module is controlled to stop supplying heat to the cooking cavity, or the hot air module is controlled to continue supplying heat to the cooking cavity.

In this embodiment, further, the control method of the cooking appliance further includes: detecting an operation parameter of the cooking appliance; and controlling the spraying assembly to spray according to a preset spraying mode when the operation parameter of the cooking utensil is greater than or equal to the parameter threshold value. Specifically, during the operation of the cooking appliance, the parameter threshold may remain unchanged; the parameter threshold may also change as the cooking process progresses during operation of the cooking appliance. In addition, the operating parameters may include the temperature within the cooking cavity, and also the length of time that the hot air module may operate.

In this embodiment, further, the control method of the cooking appliance further includes: acquiring the spraying times of the spraying assembly for spraying according to a preset spraying mode; and when the spraying times are greater than or equal to the threshold value of the spraying times, controlling the spraying assembly to stop working. Specifically, obtaining a food type of food to be cooked; and determining a spraying frequency threshold according to the food material type.

In this embodiment, further, the control method of the cooking appliance further includes: in the process of controlling the spray assembly to spray according to a preset spray mode, the spray quantity of the scouring medium is obtained; and when the spraying quantity is larger than or equal to the spraying quantity threshold value, controlling the spraying component to stop the spraying. Specifically, obtaining the food amount of food to be cooked; and determining a spraying amount threshold according to the food material amount.

In this embodiment, further, the preset spray pattern includes: an interval spraying mode; and/or a continuous spray mode.

In this embodiment, further, the control method of the cooking appliance further includes: in the process of controlling the spray assembly to spray according to a preset spray mode, determining the target spray rate of the spray assembly according to a preset spray quantity threshold; determining target heating power of the spray assembly according to the target spray rate; the spray assembly is controlled to operate at a target heating power and a target spray rate.

In this embodiment, further limitations are made to the control steps of the spraying process. Specifically, in the process of controlling the spraying assembly to spray according to a preset spraying mode, determining a corresponding target spraying rate according to a preset spraying amount threshold value obtained in advance, wherein the target spraying rate can be obtained through the preset spraying amount threshold value and the target working time of the spraying piece. After determining the target spray rate, determining a target heating power of the spray assembly according to the target spray rate, the target heating power corresponding to a heating structure in the spray assembly, the heating structure being configured to heat the liquid to a vapor state so that the spray member can emit vapor. The target heating power is related to the required steam temperature and the steam water content, and different kinds of food materials correspond to different steam temperatures and steam water contents. Finally, the heating structure in the spraying assembly is controlled to work according to the target heating power, and the spraying piece is controlled to work according to the target spraying speed, so that the steam sprayed by the spraying assembly can meet the heating and grease cleaning requirements of food materials.

In the cooking process, the spraying amounts required by different food material amounts are different, when the food material amount is large, the required spraying amount is large, and when the food material amount is small, the required spraying amount is small. By acquiring the food material quantity of the food material to be cooked and determining the spraying quantity threshold according to the food material quantity, the accuracy of the spraying quantity of the scouring medium can be improved, the taste and quality of food are ensured, the waste of resources is avoided, and the cooking efficiency is improved.

In this embodiment, further, the ratio of the target heating power to the target spray rate ranges from: 20W (g/min) or more and 40W (g/min) or less.

In this embodiment, the foregoing embodiment is accepted, and a limitation is made on the relative relationship between the target heating power and the target spray rate. Specifically, the range of the ratio of the target heating power to the target spray rate is required to be 20W (g/min) or more and 40W (g/min) or less. By limiting the ratio of the target heating power to the target spraying rate to be more than or equal to 20W (g/min), the medium sprayed by the spraying piece can be ensured to contain steam, and the situation that the liquid vaporization requirement cannot be met due to the fact that the heating power is too low is avoided. The ratio of the target heating power to the target spraying rate is limited to be less than or equal to 40W (g/min), so that the spraying component can be prevented from completely vaporizing liquid, tiny water drops are mixed in steam sprayed out by the spraying component, the flushing effect of grease on the surface of food to be cooked is enhanced through the mixed small water drops, and the oil removing performance of the cooking appliance is improved.

In the specific example, as shown in fig. 10, first, food T1 (5 to 10 min) is baked at a temperature T1 (170 ℃ to 200 ℃) for a time period to allow a medium such as grease to be generated on the surface of the food. And when the working time of the hot air module reaches a set threshold value, controlling the spraying component to spray the scouring medium on the surface of the food at the flow rate Q1 (10-100 g/min) so as to scour the mediums such as grease on the surface of the food. Then, the sprayed food is quickly dried at the temperature T2 (170 ℃ to 200 ℃), and when the mediums such as grease and the like are generated on the surface of the food again and the working time of the hot air module reaches the set threshold again, the spraying component is controlled again to spray the scouring medium on the surface of the food at the flow rate Q1 (10 to 100 g/min) so as to scour the mediums such as the grease and the like on the surface of the food, and the cycle is repeated for a plurality of cycles. Finally, the cooking is completed by rapidly baking the food T3 (5 to 10 min) at a temperature T3 (170 ℃ to 180 ℃).

Fig. 12 shows a schematic block diagram of a control system 300 of a cooking appliance according to a twelfth embodiment of the present invention. Wherein, the control system 300 of the cooking appliance includes: the control module 302 controls the hot air module to supply heat to the cooking cavity, and controls the spraying assembly to spray according to a preset spraying mode in the cooking process so as to wash the medium on the surface of the food to be cooked.

In this embodiment, the control system 300 of the cooking appliance includes a control module 302, the control module 302 for controlling the hot air module to supply heat to the cooking cavity to cook food placed in the cooking cavity. In addition, the control module 302 may be further configured to control the spray assembly to spray a scouring medium into the cooking chamber according to a predetermined spray pattern during cooking to scour the medium on the surface of the food to be cooked. Therefore, the medium generated on the surface of the food can be removed while the food is cooked, the user is not required to clean the food additionally, the food cooking efficiency is improved, the taste of the food is ensured, and the demands of the user are met.

Further, in this embodiment, the control module 302 is specifically configured to control the hot air module to stop heating the cooking cavity or control the hot air module to continue heating the cooking cavity during the process of controlling the spray assembly to spray according to the preset spray mode. Thus, the hot air module and the spraying assembly are mutually independent, and the work of the hot air module is not limited by the work of the spraying assembly. Thus, the hot air module and the spraying assembly can work simultaneously, and the cooking efficiency is improved.

Further, in an embodiment, the control system 300 of the cooking appliance further includes a first detection module, where the first detection module is configured to detect an operation parameter of the cooking appliance, and the control module 302 is specifically configured to control the spraying assembly to spray according to a preset spraying mode whenever the operation parameter of the cooking appliance is greater than or equal to a parameter threshold.

In this embodiment, the first detection module detects the operation parameter of the cooking appliance, and when the operation parameter of the cooking appliance is greater than or equal to the parameter threshold, it indicates that a certain amount of medium has been generated on the surface of the food to be cooked, and at this time, the control module 302 controls the spraying assembly to spray according to the preset spraying mode so as to remove the medium on the surface of the food. Therefore, the spraying assembly is controlled to spray according to the parameter threshold value and the preset spraying mode, so that the accuracy and timeliness of spraying of the spraying assembly are guaranteed, resource waste is avoided, and cooking efficiency is improved.

In a specific embodiment, the operating parameter comprises a temperature within the cooking cavity. Specifically, when the temperature in the cooking cavity is greater than or equal to a certain value, it indicates that a certain amount of medium has been generated on the surface of the food in the cooking cavity, and at this time, the control module 302 controls the spraying assembly to spray according to the preset spraying mode so as to remove the medium on the surface of the food.

In a specific embodiment, the operating parameters include an operating time of the hot air module. Specifically, when the working time of the hot air module is greater than or equal to a certain value, it indicates that the food in the cooking cavity has been cooked for a long enough time, and a certain amount of medium has been generated on the surface of the food, at this time, the control module 302 controls the spraying assembly to spray according to the preset spraying mode so as to remove the medium on the surface of the food.

Further, in this embodiment, the control system 300 of the cooking appliance further includes a second detection module, where the second detection module is configured to obtain a spraying number of times the spraying assembly sprays according to the preset spraying mode, and the control module 302 is further configured to control the spraying assembly to stop working when the spraying number of times is greater than or equal to a threshold value of the spraying number of times.

Specifically, in this embodiment, when the number of spraying times of the spraying assembly spraying according to the preset spraying mode is greater than or equal to the threshold number of spraying times, it indicates that the total amount of spraying of the scouring medium has reached a certain value, at this time, the medium on the surface of the food in the cooking cavity has been scoured clean, and the next scour is not needed, and the control module 302 controls the spraying assembly to stop working in this cooking, and does not start the next spraying. Therefore, the spraying assembly can be controlled to stop working in time when the medium on the surface of the food is flushed clean, the mouthfeel and quality of the food are prevented from being damaged due to long-time spraying, and meanwhile, the waste of resources is also avoided.

Further, in this embodiment, the control system 300 of the cooking appliance further includes a third detection module for acquiring a food material type of the food material to be cooked, and the control module 302 is further configured to determine the spraying frequency threshold according to the food material type.

In this embodiment, different types of food materials differ in terms of weight, volume, etc., and therefore, the number of showers required for different food materials differs. The food material type of the food material to be cooked is obtained through the third detection module, and the spraying frequency threshold value is determined according to the food material type, so that the accuracy of spraying frequency can be improved, the accuracy of the spraying quantity of the scouring medium is further improved, the quality of food is ensured, the waste of resources is avoided, and the cooking efficiency is improved.

Further, in this embodiment, the control system 300 of the cooking appliance further includes a fourth detection module, configured to obtain a spraying amount of the scouring medium in a process of controlling the spraying assembly to spray according to the preset spraying mode, and the control module 302 is further configured to control the spraying assembly to stop the spraying when the spraying amount is greater than or equal to the spraying amount threshold.

Specifically, in this embodiment, during cooking, when the spraying amount of the spraying component spraying according to the preset spraying mode is greater than or equal to the spraying amount threshold, the medium on the surface of the food is washed clean, and at this time, the control module 302 controls the spraying component to stop the spraying. Therefore, each time the medium on the surface of the food is flushed, the spraying assembly stops working in time, spraying is not performed any more, and waste of resources is avoided.

In a specific embodiment, in the cooking process, when the total spraying amount of the spraying assembly spraying according to the preset spraying mode reaches a certain value, it indicates that the medium generated on the surface of the food is washed clean and the next washing is not needed, and at this time, the control module 302 controls the spraying assembly to stop the operation in the cooking process and does not start the next spraying. Therefore, when the medium generated on the surface of the food is flushed clean, the spraying work of the food can be stopped in time, the long-time spraying is prevented from influencing the taste and quality of the food, and the waste of resources is avoided.

Further, in this embodiment, the control system 300 of the cooking appliance further includes a fifth detection module for acquiring the food material amount of the food material to be cooked, and the control module 302 is further configured to determine the spraying amount threshold according to the food material amount.

In this embodiment, the amount of spray required for different amounts of food material is different, and when the amount of food material is large, the amount of spray required is large, and when the amount of food material is small, the amount of spray required is small. The food material quantity of the food material to be cooked is obtained through the fifth detection module, and the spraying quantity threshold value is determined according to the food material quantity, so that the accuracy of the flushing medium spraying quantity can be improved, the taste and quality of food are ensured, the waste of resources is avoided, and the cooking efficiency is improved.

Further, in this embodiment, the preset spray pattern includes an interval spray pattern. Specifically, during the cooking process, the amount of medium generated by the surface of the food product varies as the cooking time increases, and if the parameter threshold varies with the cooking process, certain conditions need to be met each time to trigger the spray assembly to operate, i.e., the spray assembly sprays the scouring medium into the cooking chamber in an intermittent spray pattern. Therefore, the working accuracy of the spraying assembly can be improved, resource waste is avoided, and the cooking efficiency is improved.

Further, in this embodiment, the preset spray pattern includes a continuous spray pattern. Specifically, during the cooking process, the amount of medium generated by the surface of the food product varies as the cooking time increases, and if the parameter threshold remains the same, the spray assembly is triggered to continuously spray the flushing medium into the cooking cavity, i.e., the spray assembly is caused to spray the flushing medium into the cooking cavity in a continuous spray mode. Thus, the spraying component continuously sprays scouring medium into the cooking cavity, and the spraying component can be ensured to clean the medium on the surface of food.

A thirteenth embodiment of the present invention proposes a readable storage medium having a program stored thereon, which when executed by a processor, implements the steps of the control method of a cooking appliance as in any of the above embodiments.

In this embodiment, the readable storage medium according to the present invention implements the control method of the cooking appliance according to any one of the above technical solutions when the program stored on the readable storage medium is executed by the processor, so that the readable storage medium can implement all the beneficial effects of the control method of the cooking appliance, which is not described in detail.

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 specification, 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 this specification, 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 cooking appliance, comprising:

the body is internally provided with a cooking cavity for placing food to be cooked;

the hot air module is arranged on the body and is used for supplying heat to the cooking cavity;

the spraying assembly is arranged on the body and is used for spraying scouring medium to the cooking cavity so as to scour the medium on the surface of the food to be cooked;

The control assembly is arranged on the body, is electrically connected with the hot air module and the spraying assembly, and at least controls the spraying assembly to spray according to a preset spraying mode.

2. The cooking appliance of claim 1, wherein the control assembly comprises:

the detecting piece is arranged on the body and can be used for detecting the operation parameters of the cooking utensil;

the controller is electrically connected with the detection piece, the hot air module and the spraying assembly, and controls the hot air module and the spraying assembly to work according to the detection result of the detection piece;

wherein the operation parameters comprise the temperature in the cooking cavity and/or the working time of the hot air module.

3. The cooking appliance of claim 1, wherein the spray assembly comprises:

the liquid storage piece is arranged on the body;

the pipeline is communicated with the liquid storage piece;

the switch piece is arranged on the pipeline and is electrically connected with the control component;

the spraying piece is arranged on the pipeline and is used for spraying the scouring medium to the cooking cavity;

wherein the flushing medium comprises a liquid and/or a vapor.

4. The cooking appliance of claim 3, wherein the spray assembly further comprises:

the flowmeter is arranged on the pipeline and is electrically connected with the control component, and the control component controls the spraying quantity of the scouring medium according to the detection result of the flowmeter.

5. A cooking appliance according to claim 3, further comprising:

the supporting and dragging piece is arranged in the cooking cavity and is used for supporting and dragging the food to be cooked;

and the positioning part is arranged on the body and used for positioning the carrying piece.

6. The cooking appliance of claim 5, wherein the cooking appliance further comprises a handle,

in the height direction of the cooking utensil, the spraying piece is positioned above the carrying piece, and the spraying piece faces the carrying piece.

7. The cooking appliance of any one of claims 1 to 6, wherein the hot air module comprises:

the driving piece is arranged on the body and is electrically connected with the control component;

a hot air fan connected with the driving piece

The heating piece is arranged on the body and is electrically connected with the control component.

8. The cooking appliance according to any one of claims 1 to 6, wherein,

The cooking appliance is a steam air fryer.

9. A control method of a cooking appliance according to any one of claims 1 to 8, characterized in that the control method of the cooking appliance comprises:

controlling the hot air module to supply heat to the cooking cavity;

and in the cooking cavity process, controlling the spraying assembly to spray according to a preset spraying mode so as to wash the medium on the food surface of the cavity to be cooked.

10. The method for controlling a cooking appliance according to claim 9, wherein,

and in the process of controlling the spraying assembly to spray according to a preset spraying mode, controlling the hot air module to stop supplying heat to the cooking cavity or controlling the hot air module to continuously supply heat to the cooking cavity.

11. The method for controlling a cooking appliance according to claim 9, wherein,

the operating parameters of the cooking appliance are detected,

when the operation parameter of the cooking utensil is greater than or equal to a parameter threshold value, controlling the spraying assembly to spray according to a preset spraying mode;

wherein, during the operation of the cooking appliance, the parameter threshold value is kept unchanged or the parameter threshold value is changed along with the progress of the cooking cavity.

12. The method for controlling a cooking appliance according to claim 11, wherein,

the operating parameters include a temperature within the cooking cavity; and/or

The operation parameters comprise the working time of the hot air module.

13. The control method of a cooking appliance according to any one of claims 10 to 12, characterized by further comprising:

acquiring the spraying times of the spraying assembly according to a preset spraying mode;

and when the spraying times are greater than or equal to the threshold value of the spraying times, controlling the spraying assembly to stop working.

14. The control method of a cooking appliance according to claim 13, further comprising:

obtaining the food material type of the food material of the cavity to be cooked;

and determining the spraying frequency threshold according to the food material type.

15. The control method of a cooking appliance according to any one of claims 10 to 12, characterized by further comprising:

in the process of controlling the spraying component to spray according to a preset spraying mode, the spraying quantity of the scouring medium is obtained;

and when the spraying quantity is larger than or equal to the spraying quantity threshold value, controlling the spraying assembly to stop the spraying.

16. The control method of a cooking appliance according to claim 15, further comprising:

Acquiring the food amount of the food in the cavity to be cooked;

and determining the spraying quantity threshold according to the food material quantity.

17. The method for controlling a cooking appliance according to claim 15, wherein,

the preset spraying mode comprises the following steps: a spaced spray pattern, and/or a continuous spray pattern.

18. The control method of a cooking appliance according to claim 15, further comprising:

in the process of controlling the spray assembly to spray according to a preset spray mode, determining a target spray rate of the spray assembly according to a preset spray quantity threshold;

determining a target heating power of the spray assembly according to the target spray rate;

the spray assembly is controlled to operate at the target heating power and the target spray rate.

19. The control method of a cooking appliance according to claim 18, wherein a ratio of the target heating power to the target spray rate ranges from: 20W or more and 40W or less.

20. A control system of a cooking appliance for a cooking appliance according to any one of claims 1 to 8, characterized in that the control system of the cooking appliance comprises:

The control module controls the hot air module to supply heat to the cooking cavity, and controls the spraying assembly to spray according to a preset spraying mode in the cooking process so as to wash out the medium on the surface of the food to be cooked.

21. A readable storage medium having a program stored thereon, wherein the program, when executed by a processor, implements the control method of a cooking appliance according to any one of claims 9 to 19.