CN118058626A - Control method of cooking appliance and cooking appliance - Google Patents
Control method of cooking appliance and cooking appliance Download PDFInfo
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- CN118058626A CN118058626A CN202211420596.1A CN202211420596A CN118058626A CN 118058626 A CN118058626 A CN 118058626A CN 202211420596 A CN202211420596 A CN 202211420596A CN 118058626 A CN118058626 A CN 118058626A
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- 238000010411 cooking Methods 0.000 title claims abstract description 173
- 238000000034 method Methods 0.000 title claims abstract description 45
- 238000010438 heat treatment Methods 0.000 claims abstract description 123
- 235000013305 food Nutrition 0.000 claims abstract description 49
- 239000000463 material Substances 0.000 claims abstract description 44
- 230000003287 optical effect Effects 0.000 claims description 12
- 238000012546 transfer Methods 0.000 claims description 11
- 230000005855 radiation Effects 0.000 claims description 9
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 238000013507 mapping Methods 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 8
- 230000006870 function Effects 0.000 description 13
- 235000013372 meat Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000004891 communication Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 101100298225 Caenorhabditis elegans pot-2 gene Proteins 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013500 data storage Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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- Electric Stoves And Ranges (AREA)
Abstract
The invention discloses a control method of a cooking appliance and the cooking appliance, wherein the control method of the cooking appliance comprises the following steps: acquiring cooking parameters; matching working parameters of the corresponding light wave heating device according to the cooking parameters; and controlling the light wave heating device to work according to the matched working parameters, so that the light wave heating device works according to the matched light waves. Therefore, the current cooking work can be carried out by the better temperature and/or wavelength obtained by targeted matching, the light wave heating device can cook food materials at different temperatures and/or wavelengths under different functional modes, the penetrability and uniformity of the food materials with different cooking requirements in the cooking process are ensured, the absorption efficiency of the light wave energy in the cooking process is ensured, and the energy efficiency is improved.
Description
Technical Field
The invention relates to the technical field of cooking appliances, in particular to a control method of a cooking appliance and the cooking appliance.
Background
The existing cooking utensil with the infrared heating function is generally fixed in wavelength, when cooking is carried out, the wavelength of light waves can influence penetrability and uniformity of cooking different food materials, and meanwhile, the absorption efficiency of different heating mediums on the energy of the light waves is influenced, so that the energy efficiency is low.
Disclosure of Invention
The invention mainly aims to provide a control method of a cooking appliance and the cooking appliance, and aims to solve the problems that the existing cooking appliance is single in wavelength and is not beneficial to cooking food materials under different requirements.
In order to achieve the above object, the present invention provides a control method of a cooking appliance, the cooking appliance including a main body, a cooker, and a control device, the main body being provided with a light wave heating device for heating the cooker, the control device being provided on the main body for controlling a temperature and/or a wavelength of the light wave heating device, the control method of the cooking appliance including the steps of:
Acquiring cooking parameters;
matching working parameters of the corresponding light wave heating device according to the cooking parameters;
And controlling the light wave heating device to work according to the matched working parameters, so that the light wave heating device works according to the matched light waves.
Optionally, the cooking parameter comprises a type of food material;
the step of matching the working parameters of the corresponding light wave heating device according to the cooking parameters comprises the following steps:
according to the type of the food material, the working parameters of the corresponding light wave heating device are matched.
Optionally, the cooking parameters further comprise a cooking mode;
the step of matching the working parameters of the corresponding light wave heating device according to the cooking parameters comprises the following steps:
and matching working parameters corresponding to the light wave heating device according to the cooking mode and the type of the food.
Optionally, the cooking mode comprises a radiation cooking mode or a convection cooking mode.
Optionally, the cooking parameters further comprise a heat transfer medium type;
the step of matching the working parameters of the corresponding light wave heating device according to the cooking parameters comprises the following steps:
And matching working parameters corresponding to the light wave heating device according to the cooking mode and the type of the heat transfer medium.
Optionally, the cooking parameters further comprise a size of the food material;
the step of matching the working parameters of the corresponding light wave heating device according to the cooking parameters comprises the following steps:
and matching the working parameters of the corresponding light wave heating device according to the type of the food material and the size of the food material.
Optionally, the operating parameter includes a wavelength of the optical wave heating device;
Controlling the light wave heating device to work according to the matched working parameters, so that the light wave heating device works according to the matched light waves, and the method comprises the following steps:
Confirming the temperature of the matched light wave heating device according to the wavelength of the matched light wave heating device and the mapping relation between the temperature and the wavelength;
Controlling the power of the light wave heating device to reach the temperature so that the light wave heating device works according to the matched light wave.
Optionally, according to the matched working parameters, controlling the working of the optical wave heating device, so that after the step of working the optical wave heating device according to the matched optical waves, the method further comprises:
Acquiring the working time of the light wave heating device;
and when the working time length meets the preset cooking time length, controlling the light wave heating device to stop working.
The invention also provides a cooking appliance, which is used for realizing the control method of the cooking appliance, and is characterized by comprising a main body, a cooker and a control device, wherein the main body is provided with a light wave heating device for heating the cooker, and the control device is arranged on the main body and used for controlling the temperature and/or the wavelength of the light wave heating device.
Optionally, the light wave heating device comprises a halogen tube, and the halogen tube is arranged below the cooker.
Optionally, the material of the pan comprises one of metal, ceramic and glass.
According to the technical scheme, the cooking appliance is designed to be heated by the light wave heating device, the cooking parameters are acquired firstly, the control device is matched with the working parameters of the light wave heating device according to the cooking parameters, so that the temperature and/or the wavelength of the light wave heating device can be adjusted according to different cooking conditions, one parameter is controlled to be adjusted, the other parameter is controlled to be adjusted accordingly, the current cooking operation can be carried out according to the better temperature and/or the better wavelength obtained by targeted matching, the light wave heating device can cook food materials at different temperatures and/or different wavelengths in different functional modes of the cooking appliance, the penetrability and the uniformity of the food materials with different cooking requirements in the cooking process are ensured, the absorption efficiency of light wave energy in the cooking process is ensured, and the energy efficiency is improved.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to the structures shown in these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a schematic diagram of a control device of a hardware operating environment according to an embodiment of the present invention;
fig. 2 is a schematic flow chart of a control method of a cooking appliance provided by the invention;
FIG. 3 is a flow chart of an embodiment of a control method of the cooking appliance of FIG. 2;
FIG. 4 is a block flow diagram of another embodiment of a control method of the cooking appliance of FIG. 2;
fig. 5 is a schematic view of an embodiment of a cooking appliance provided by the present invention.
Reference numerals illustrate:
| Reference numerals | Name of the name | Reference numerals | Name of the name |
| 100 | Cooking utensil | 3 | Light wave heating device |
| 1 | Main body | 4 | Control device |
| 2 | Pot tool |
The achievement of the objects, functional features and advantages of the present invention will be further described with reference to the accompanying drawings, in conjunction with the embodiments.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it should be understood that the specific embodiments described herein are only for explaining the present invention and are not limited thereto. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1, fig. 1 is a schematic structural diagram of a control device 4 of a hardware running environment according to an embodiment of the present invention.
As shown in fig. 1, the control device 4 may include: a processor 1001, such as a central processing unit (Central Processing Unit, CPU), a communication bus 1002, a user interface 1003, a network interface 1004, a memory 1005. Wherein the communication bus 1002 is used to enable connected communication between these components. The user interface 1003 may include a Display, an input unit such as a Keyboard (Keyboard), and the optional user interface 1003 may further include a standard wired interface, a wireless interface. The network interface 1004 may optionally include a standard wired interface, a wireless interface (e.g., a wireless FIdelity (WI-FI) interface). The Memory 1005 may be a high-speed random access Memory (Random Access Memory, RAM) Memory or a stable Non-Volatile Memory (NVM), such as a disk Memory. The memory 1005 may also optionally be a storage device separate from the processor 1001 described above.
It will be appreciated by those skilled in the art that the configuration shown in fig. 1 does not constitute a limitation of the control device 4, and may include more or fewer components than shown, or may combine certain components, or a different arrangement of components.
As shown in fig. 1, an operating system, a data storage module, a network communication module, a user interface module, and a control program of the cooking appliance may be included in the memory 1005 as one storage medium.
In the control apparatus 4 shown in fig. 1, the network interface 1004 is mainly used for data communication with other devices; the user interface 1003 is mainly used for data interaction with a user; the processor 1001 and the memory 1005 in the control device 4 of the present invention may be provided in the control device 4, and the control device 4 calls a control program of the cooking appliance stored in the memory 1005 through the processor 1001 and executes the control method of the cooking appliance provided by the embodiment of the present invention.
Referring to fig. 5, the cooking apparatus 100 includes a main body 1, a cooker 2, and a control device 4, wherein the main body 1 is provided with a light wave heating device 3 for heating the cooker 2, and the control device 4 is provided on the main body 1 for controlling the temperature and/or wavelength of the light wave heating device 3. The control device 4 is the control device 4 described above, and is used for executing the control method of the cooking appliance provided by the embodiment of the invention.
According to the technical scheme, the cooking utensil 100 can work in a radiation cooking mode or a convection cooking mode, can be divided according to a cooking mode and then is thinned according to actual functions, so that multifunctional cooking can be performed, correspondingly, in order to adapt to different functional modes, the temperature and/or the wavelength of the light wave heating device 3 can be adjusted, so that when different food materials are carried by different containers and heated in different cooking modes, the most suitable wavelength range can be matched for cooking, the penetrability and uniformity of food material cooking are ensured, the absorption efficiency of the cooker 2 to light wave energy is ensured, the energy efficiency is ensured, and the cooking quality of the food materials is improved.
Further, the present invention is not limited to the specific manner of the light wave heating device 3, and in one embodiment, the light wave heating device 3 includes a halogen tube, and the halogen tube is disposed below the pan 2, and the halogen tube is usually of a disc type design, and has a larger heating area. In other embodiments, quartz tubes may be used, and will not be described in detail herein.
It is understood that the pan 2 may be designed as an integral with the main body 1, at this time, the material of the pan 2 is fixed during processing, the pan 2 may also be configured as a detachable component, at this time, the light wave heating device 3 forms an open heating platform in the main body 1, the user may select the pan 2 with different materials to hold food materials and place on the heating platform, specifically, the material of the pan 2 includes one of metal, ceramic and glass, and it is understood that the selection range of the wavelength of the pan with different materials also has a certain influence.
Moreover, the cooking appliance 100 has a radiation cooking mode and/or a convection cooking mode, so that the cooking appliance correspondingly has a plurality of corresponding cooking functions, and the problems that the existing cooking appliance with an infrared heating function is single in function, high in cost and unfavorable for popularization and application of products are solved.
Specifically, the light wave heating device 3 is powered on, and can emit light waves with heat energy after being electrified, the temperature of the light waves can reach 100-110 ℃ within a few seconds, the shorter the generated heat radiation wavelength is, the higher the surface temperature of the heating body is, so that the temperature of the light wave heating device 3 and the adjustment of the light waves can be correspondingly realized by adjusting the power, namely the electrified current.
Based on the above structure, an embodiment of the present invention provides a control method of a cooking appliance, referring to fig. 2, the control method of the cooking appliance includes the following steps:
s10: acquiring cooking parameters;
s20: matching the working parameters of the corresponding light wave heating device 3 according to the cooking parameters;
s30: and controlling the light wave heating device 3 to work according to the matched working parameters so as to enable the light wave heating device to work according to the matched light waves.
In the technical scheme of the invention, the cooking appliance 100 is designed to be heated by the light wave heating device 3, the cooking parameters are firstly obtained, the control device 4 is matched with the working parameters of the light wave heating device 3 according to the cooking parameters, so that the temperature and/or the wavelength of the light wave heating device 3 can be adjusted according to different cooking conditions, different scenes and functions are met, one parameter is controlled to be changed along with the other parameter due to the fact that the temperature and the wavelength of the light wave heating device 3 are associated, therefore, when the cooking appliance 100 is used, the cooking appliance 100 can be used for different scenes and functions, the better temperature and the wavelength obtained by matching in a mode of adjusting the light wave heating device 3 are matched to adapt to the current cooking work, the light wave heating device 3 can be used for cooking by light waves with different wavelengths under different functional modes of the cooking appliance 100, the penetrability and uniformity of food materials with different cooking requirements in the cooking process are ensured, the absorption efficiency of the light energy of the cooking appliance 2 is ensured, and the cooking effect of the food is ensured.
Further, the cooking parameter includes a type of food material, and step S20 includes:
according to the type of the food material, the working parameters of the corresponding light wave heating device 3 are matched.
It will be appreciated that when the food material is different, meat foods having a thickness such as steak require longer wavelengths, and for vegetable foods, the wavelengths may be relatively reduced.
For example, in one embodiment, the meat in the form of pieces is placed in the pan 2, preferably at a matched wavelength λ >4 μm, which is advantageous for improving the penetrability and uniformity of the food material.
Still further, the cooking parameters further include a size of the food material, and step S20 includes:
according to the type of the food material and the size of the food material, the working parameters of the corresponding light wave heating device 3 are matched.
It will be appreciated that the effect on the choice of light waves is not only to consider the type of food material, such as meat, vegetables, but also the dimensions, and that there may be differences in the matching wavelengths of meats of different thickness, e.g. large chunks of thicker meats, preferably matching the wavelength of the corresponding light wave heating means 3 to lambda >4 μm, which operating parameters are capable of improving the penetration and uniformity of the large chunks of thicker meat food material; for example, rice, beans and other small particle food materials, the wavelength of the corresponding light wave heating device 3 is preferably lambda <4 mu m, and the working parameters can improve the cooking efficiency of the small particle non-meat food materials and shorten the cooking time.
Further, in the cooking process of the food material, the parameters affecting the wavelength matching are not single, the cooking parameters further include a cooking mode, and step S20 includes:
According to the cooking mode and the type of the food material, the working parameters corresponding to the light wave heating device 3 are matched.
It will be appreciated that the same food material may be processed in different cooking modes, such as steak, and cooked by baking, poaching, etc., and thus that there is no need to consider different food materials and different cooking modes in the logic for wavelength selection.
Specifically, the cooking modes include a radiation cooking mode or a convection cooking mode, wherein the radiation cooking mode can be finely divided into functions of baking, roasting and the like, and the convection cooking mode can be finely divided into functions of water boiling, steaming, air frying and the like.
It can be understood that, when determining the instruction, the user may actively select the cooking mode and the food type on the operation interface of the cooking apparatus 100, or may automatically identify the cooking mode and the food type by designing a corresponding sensing unit in the main body 1, for example, may identify whether the cooking mode and the food type are water boiling or not by identifying whether a certain amount of water is in the pot 2.
Further, the cooking parameters further include a heat transfer medium type, and step S20 includes
According to the cooking mode and the type of the heat transfer medium, the working parameters of the light wave heating device 3 are matched.
It will be appreciated that different mediums can be heated by infrared heating, liquid water can be filled in the pan 2, food materials can be directly placed in the pan 2, and the absorption efficiency of the light wave energy can be affected by the wavelength selection in the face of different heat transfer mediums by solid conduction heating.
Specifically, when the heat transfer medium is a liquid medium, the wavelength of the optical wave heating device 3 which is preferably matched with the heat transfer medium is λ=3μm, and the absorption efficiency of the liquid optical wave energy can be improved under the working parameters, so that the cooking time is shortened; the heat transfer medium is a solid medium, such as metal or ceramic, and the wavelength of the light wave heating device 3 is preferably lambda <3 μm, and the absorption efficiency of the light wave energy on the solid surface can be improved under the working parameters, so that the food is cooked more efficiently.
It should be noted that, according to different cooking modes, different light wave temperatures or wavelengths are matched, according to different food material types, different light wave temperatures or durations are matched, according to different heat transfer media, several control logics can be set independently or in a crossed manner.
In order to achieve the purpose of adjusting the temperature and/or the wavelength of the optical wave heating device 3 to achieve the final output of the optical waves with different wavelengths, in one embodiment of the present invention, the operating parameters include the wavelength of the optical wave heating device 3, and step 30 includes:
S31: confirming the matched temperature of the light wave heating device 3 according to the matched wavelength of the light wave heating device 3 and the mapping relation between the temperature and the wavelength;
Since the temperature and the wavelength of the light wave heating device 3 have a correlation, the correlation can be represented by the product of the temperature and the wavelength, and the temperature is higher when the wavelength is shorter, the mapping relation between the temperature and the wavelength can be stored initially, and after the wavelength is obtained by matching according to the cooking parameter, the mapping relation between the temperature and the wavelength can be compared by the wavelength range, so that the corresponding temperature range can be determined.
It should be noted that it is a mature technology to obtain light waves with different wavelengths by controlling the temperature of the light wave heater, and thus it is not described in detail here.
S32: the power of the light wave heating means 3 is controlled to reach the temperature such that the light wave heating means operates according to the matched light wave.
It will be appreciated that it is easy to operate by controlling the power of the light wave heating device 3 to be able to vary its temperature, and thus the corresponding adjustment of the output wavelength is achieved by temperature control in this embodiment.
During the operation of installing the matched lightwave heating device 3, the power temperature of the lightwave heater should be controlled so as to be stabilized within the matched range.
The time required for processing in different cooking modes is also different for different adaptations, and therefore, after step S30, further comprises:
acquiring the working time of the light wave heating device 3;
and when the working time length meets the preset cooking time length, controlling the light wave heating device 3 to stop working.
It will be appreciated that the preset cooking time is related to the type of food and the processing mode, and the cooking time of each corresponding function is unique after the user performs the function selection on the cooking appliance 100, so that the working time needs to be compared with different preset cooking time according to the current cooking state. For example, the porridge is typically cooked for 40-60min, whereas the meat is baked for 15-30min,
Referring to fig. 3 to 4, in the present embodiment, the pot 2 is a liner made of transparent glass, and the operation of the cooking apparatus 100 is illustrated:
Embodiment one: the cooking appliance 100 has a radiation cooking mode.
Specifically, the user puts beef into the pot 2, the operation interface of the cooking apparatus 100 provides multi-mode selection, the user selects the baking function in the radiation cooking mode, the working parameter of the light wave heating device 3 is obtained by matching at this time, the temperature T1 is 300-400 ℃, the wavelength lambda 1>4 μm, then the light wave heating device 3 is started, the temperature rises, the temperature of the light wave heating device 3 is detected by the temperature detection unit built in the main body 1 to reach T1, the power of the light wave heating device 3 is adjusted to maintain the temperature at T1, so that the output wavelength lambda 1 is kept for baking and cooking the food, and after the cooking time reaches 15min, the light wave heating device 3 is controlled to stop working, and the cooking is ended.
Embodiment two: the cooking appliance 100 has a convection cooking mode.
Specifically, the user puts rice and water into the pot 2, the operation interface of the cooking apparatus 100 provides multi-mode selection, the user selects the water boiling function in the convection cooking mode, at this time, the working parameter of the light wave heating device 3 is obtained by matching, the temperature T2 is 500-600 ℃, the wavelength λ2 is less than or equal to 3 μm, preferably λ2=3 μm, then the light wave heating device 3 is started, the temperature rises, the temperature detecting unit in the main body 1 detects whether the temperature of the light wave heating device 3 reaches T2, the power of the light wave heating device 3 is adjusted to maintain the temperature at T2, so that the output wavelength λ2 is kept to heat the water, the water absorbs the light wave heat to boil, the rice is boiled, and after the cooking time reaches 45min, the light wave heating device 3 is controlled to stop working, and the cooking is finished.
It should be understood that the foregoing is illustrative only and is not limiting, and that in specific applications, those skilled in the art may set the invention as desired, and the invention is not limited thereto.
It should be noted that the above-described working procedure is merely illustrative, and does not limit the scope of the present invention, and in practical application, a person skilled in the art may select part or all of them according to actual needs to achieve the purpose of the embodiment, which is not limited herein.
In addition, technical details not described in detail in this embodiment may refer to the smart watch control method provided in any embodiment of the present invention, which is not described herein.
Furthermore, it should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or system. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article, or system that comprises the element.
The foregoing embodiment numbers of the present invention are merely for the purpose of description, and do not represent the advantages or disadvantages of the embodiments.
From the above description of the embodiments, it will be clear to those skilled in the art that the above-described embodiment method may be implemented by means of software plus a necessary general hardware platform, but of course may also be implemented by means of hardware, but in many cases the former is a preferred embodiment. Based on such understanding, the technical solution of the present invention may be embodied essentially or in a part contributing to the prior art in the form of a software product stored in a storage medium (e.g. Read Only Memory)/RAM, magnetic disk, optical disk) and including several instructions for causing a terminal device (which may be a mobile phone, a computer, a server, or a network device, etc.) to perform the method according to the embodiments of the present invention.
The foregoing description is only of the preferred embodiments of the present invention and is not intended to limit the scope of the invention, and all equivalent structural changes made by the description of the present invention and the accompanying drawings or direct/indirect application in other related technical fields are included in the scope of the invention.
Claims (11)
1. The control method of the cooking appliance is characterized in that the cooking appliance comprises a main body, a cooker and a control device, wherein the main body is provided with a light wave heating device for heating the cooker, and the control device is arranged on the main body and is used for controlling the temperature and/or the wavelength of the light wave heating device, and the control method of the cooking appliance comprises the following steps:
Acquiring cooking parameters;
matching working parameters of the corresponding light wave heating device according to the cooking parameters;
And controlling the light wave heating device to work according to the matched working parameters, so that the light wave heating device works according to the matched light waves.
2. The control method of a cooking appliance according to claim 1, wherein the cooking parameter includes a type of food material;
the step of matching the working parameters of the corresponding light wave heating device according to the cooking parameters comprises the following steps:
according to the type of the food material, the working parameters of the corresponding light wave heating device are matched.
3. The control method of a cooking appliance according to claim 2, wherein the cooking parameters further include a cooking mode;
the step of matching the working parameters of the corresponding light wave heating device according to the cooking parameters comprises the following steps:
and matching working parameters corresponding to the light wave heating device according to the cooking mode and the type of the food.
4. A control method of a cooking appliance according to claim 3, wherein the cooking mode includes a radiation cooking mode or a convection cooking mode.
5. The control method of a cooking appliance according to claim 2, wherein the cooking parameter further includes a heat transfer medium type;
the step of matching the working parameters of the corresponding light wave heating device according to the cooking parameters comprises the following steps:
And matching working parameters corresponding to the light wave heating device according to the cooking mode and the type of the heat transfer medium.
6. The control method of a cooking appliance according to claim 2, wherein the cooking parameters further include a size of a food material;
the step of matching the working parameters of the corresponding light wave heating device according to the cooking parameters comprises the following steps:
and matching the working parameters of the corresponding light wave heating device according to the type of the food material and the size of the food material.
7. The control method of a cooking appliance according to claim 1, wherein the operating parameter includes a wavelength of a light wave heating device;
Controlling the light wave heating device to work according to the matched working parameters, so that the light wave heating device works according to the matched light waves, and the method comprises the following steps:
Confirming the temperature of the matched light wave heating device according to the wavelength of the matched light wave heating device and the mapping relation between the temperature and the wavelength;
Controlling the power of the light wave heating device to reach the temperature so that the light wave heating device works according to the matched light wave.
8. The method of controlling a cooking appliance according to claim 1, wherein the step of controlling the operation of the light wave heating device according to the matched operation parameters so that the light wave heating device operates according to the matched light waves further comprises:
Acquiring the working time of the light wave heating device;
and when the working time length meets the preset cooking time length, controlling the light wave heating device to stop working.
9. Cooking appliance for implementing a control method of a cooking appliance according to any one of claims 1 to 8, characterized in that the cooking appliance comprises a main body provided with an optical wave heating device for heating the pot, a pot and a control device provided to the main body for controlling the temperature and/or wavelength of the optical wave heating device.
10. The cooking apparatus of claim 9 wherein the light wave heating means comprises a halogen tube disposed below the pan.
11. The cooking device of claim 9, wherein the material of the pan comprises one of metal, ceramic, and glass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211420596.1A CN118058626A (en) | 2022-11-11 | 2022-11-11 | Control method of cooking appliance and cooking appliance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211420596.1A CN118058626A (en) | 2022-11-11 | 2022-11-11 | Control method of cooking appliance and cooking appliance |
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| Publication Number | Publication Date |
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| CN118058626A true CN118058626A (en) | 2024-05-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211420596.1A Pending CN118058626A (en) | 2022-11-11 | 2022-11-11 | Control method of cooking appliance and cooking appliance |
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| Country | Link |
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| CN (1) | CN118058626A (en) |
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2022
- 2022-11-11 CN CN202211420596.1A patent/CN118058626A/en active Pending
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