WO2023207066A1

WO2023207066A1 - Cooking appliance, control method and control system thereof, and readable storage medium

Info

Publication number: WO2023207066A1
Application number: PCT/CN2022/134812
Authority: WO
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: 广东美的生活电器制造有限公司
Priority date: 2022-04-29
Filing date: 2022-11-28
Publication date: 2023-11-02

Abstract

A cooking appliance, a control method and control system thereof, and a readable storage medium. The cooking appliance comprises: a body (102), which is internally provided with a cooking cavity (104) for placing food to be cooked; a hot air module (106) which is provided on the body (102) to supply heat to the cooking cavity (104); a spraying assembly (108) which is provided on the body (102) to spray a flushing medium to the cooking cavity (104) so as to flush the medium on the surface of the food to be cooked; and a control assembly (110) which is provided on the body (102) and electrically connected to the hot air module (106) and the spraying assembly (108), the control assembly (110) at least controlling the spraying assembly (108) to spray in a preset spraying mode.

Description

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

This application requires the priority of the Chinese patent application submitted to the China Patent Office on April 29, 2022, with the application number 202210464012.4 and the application name "Cooking Appliances and Control Methods and Control Systems, Readable Storage Medium", and its entire content incorporated herein by reference.

This application requests the priority of the Chinese patent application submitted to the China Patent Office on August 4, 2022, with the application number 202210931176.3 and the application name "Cooking Appliances, Control Methods and Control Systems, and Readable Storage Medium", and its entire content incorporated herein by reference.

Technical field

The present application relates to the field of household appliances, specifically, to a cooking appliance, its control method and control system, and a readable storage medium.

Background technique

At present, more and more people are pursuing a healthy lifestyle, and people have higher and higher requirements for diet. During the cooking process of food, media such as grease are often produced on the food surface. After cooking is completed, additional processing is required, which increases the user's cooking time and reduces cooking efficiency.

Application content

This application aims to solve at least one of the technical problems existing in the prior art.

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

A second aspect of this application provides a method for controlling a cooking appliance.

A third aspect of this application provides a control system for cooking appliances.

A fourth aspect of this application provides a readable storage medium.

The first aspect of this application provides a cooking utensil, including: a body with a cooking cavity inside the body, and the cooking cavity is used to place food to be cooked; a hot air module is provided on the body and used to provide heat to the cooking cavity; a spray assembly , is arranged on the body, and is used to spray the flushing medium into the cooking cavity to flush the medium on the surface of the food to be cooked; the control component is arranged on the body, and is electrically connected to the hot air module and the spray component, and the control component at least controls the spray The components are sprayed according to the preset spray pattern.

The cooking appliance proposed in this application includes a body, a hot air module, a spray component and a control component. The main body has a cooking cavity; the hot air module, the spray component and the control component are all arranged on the main body. When in use, the cooking cavity is used to place food to be cooked; the hot air module is used to provide heat to the cooking cavity to cook the food placed in the cooking cavity; the spray assembly is used to spray flushing medium into the cooking cavity to flush the cooking The medium on the surface of the food to be cooked in the cavity; the control component is electrically connected to the hot air module and the spray component. The control component at least controls the spray component to spray according to the preset spray mode to flush the medium on the surface of the food to be cooked.

Specifically, the cooking appliance proposed in this application uses a hot air module to supply heat to the cooking cavity to cook food placed in the cooking cavity. During the cooking process, certain media, such as grease, will be produced on the surface of the food. By arranging a spray component in the cooking utensil to spray and wash the media into the cooking cavity, the media generated on the surface of the food during the cooking process can be removed. That is to say, the cooking utensil proposed in this application can also remove the medium generated on the food surface while cooking food, without requiring the user to perform additional cleaning, improving the efficiency of cooking food, ensuring the taste of the food, and meeting the needs of the user .

Therefore, the cooking utensil proposed by this application is equipped with a hot air module and a spray assembly. While using the hot air module to cook food, the spray assembly can spray and flush the medium on the food being cooked to remove the medium generated on the surface of the food. There is no need for users to perform additional cleaning of cooked food, which improves the efficiency of cooking food, ensures the taste of food, and meets the needs of users.

The cooking utensil according to the above technical solution of the present application may also have the following additional technical features:

In the above technical solution, the control component includes: a detection piece, which is arranged on the body and can be used to detect the operating parameters of the cooking appliance; a controller, which is electrically connected to the detection piece, the hot air module and the spray component. The controller is based on the detection piece. The detection results control the operation of the hot air module and the spray component; the operating parameters include the temperature in the cooking cavity and/or the working time of the hot air module.

In this technical solution, the control component includes a detection component and a controller. Among them, the detection part is arranged on the body for detecting the operating parameters of the cooking appliance; the controller is electrically connected to the detection part, the hot air module and the spray assembly.

Specifically, in this technical solution, the controller is electrically connected to the detection part, the hot air module and the spray assembly. The detection part is used to detect the operating parameters of the cooking appliance and transmit the detection results to the controller. After that, the controller receives The detected test results control the operation of the hot air module and spray components.

Specifically, the operating parameters include the temperature in the cooking cavity, and the controller controls the operation of the hot air module and the spray assembly according to the temperature in the cooking cavity.

Specifically, the operating parameters may also include the working time of the hot air module, and the controller controls the work of the hot air module and the spray assembly according to the working time of the hot air module.

In any of the above technical solutions, the spray component includes: a liquid storage component, which is arranged on the body; a pipeline, which is connected with the liquid storage component; a switch component, which is arranged on the pipeline and is electrically connected to the control component; the spray component , is arranged on the pipeline and is used to spray flushing medium into the cooking cavity; wherein the flushing medium includes liquid and/or steam.

In this technical solution, the spray assembly includes a liquid storage part, a pipeline, a switch part and a spray part. Among them, the liquid storage part is arranged on the body, and the pipeline is connected with the liquid storage part; the switch part and the spray part are both arranged on the pipeline, and the switch part is electrically connected to the control component, and the spray part is used to spray the cooking cavity Flush media.

Specifically, in this technical solution, liquid is stored inside the liquid storage part, and the pipeline is connected with the liquid storage part. The pipeline connects the liquid storage part, the switch part and the spray part; the switch part is electrically connected to the control component, and the control component The switch component is controlled to operate so that the liquid in the liquid storage component flows to the spray component through the pipeline, thereby causing the spray component to spray the flushing medium into the cooking cavity to flush away the medium generated on the food surface. In this way, while cooking food, the medium generated on the food surface can also be removed, without the need for users to perform additional cleaning, which improves the efficiency of cooking food, ensures the taste of food, and meets the needs of users.

Specifically, a steam generator can be provided on the pipeline to vaporize the liquid in the pipeline to generate high-temperature steam. Wherein, the steam generator is located above the sprinkler.

Specifically, the flushing medium includes liquid. At this time, the liquid in the liquid storage part flows directly to the spray part through the switch part and the pipeline, and then is sprayed into the cooking cavity through the spray part to wash away the medium generated on the food surface.

Specifically, the flushing medium may also include steam. At this time, a steam generator is also provided on the pipeline, and the steam generator is located above the spray member. When the liquid in the liquid storage part flows to the spray part through the pipeline, it will vaporize into steam in the steam generator. The spray part then sprays the steam into the cooking cavity to wash away the contaminants generated on the food surface through the steam. medium.

In any of the above technical solutions, the spray component also includes: a flow meter, which is arranged on the pipeline and electrically connected to the control component. The control component controls the spray amount of the flushing medium according to the detection results of the flow meter.

In this technical solution, the spray component also includes a flow meter. Among them, the flow meter is electrically connected to the control component, and the control component controls the spray amount of the flushing medium according to the detection results of the flow meter. Specifically, when the flow meter detects that the spray volume of the flushing medium reaches a certain value, it means that the medium on the food surface has been flushed clean, and the control component controls the spray component to stop spraying the flushing medium into the cooking cavity, thus avoiding the need for resources. waste.

In any of the above technical solutions, the cooking utensil further includes: a drag-bearing member, which is provided in the cooking cavity and used to support the food to be cooked; and a positioning portion, which is provided on the body and is used to position the drag-bearing member.

In this technical solution, by arranging the positioning part and the drag-bearing part, the food to be cooked can be limited to a preset area in the cooking cavity. On the one hand, the hot air heating effect of the hot air module is improved through positioning, and the spray component is improved to treat the food. The surface spray effect of cooking food prevents the food to be cooked from being blown by the hot air flow or spray steam flow to the dead area in the cooking cavity. On the other hand, the drag support can prevent the food to be cooked from contacting the liquid remaining at the bottom of the cooking cavity, and prevent the quality of the food to be cooked from being affected by soaking. This can achieve the technical effect of improving cooking reliability and improving the practicality of cooking utensils.

In any of the above technical solutions, in the height direction of the cooking appliance, the spray member is located above the drag support member, and the spray member faces the drag support member.

In this technical solution, by arranging the spray member above the drag-bearing member, the steam and water vapor ejected by the spray member can wash the surface of the food to be cooked under its own weight, thereby improving the washing of the grease attached to the surface. Effectively, reduce the amount of grease residue. This can achieve the technical effect of improving the oil removal effect and improving the healthiness of the obtained finished food.

In any of the above technical solutions, the hot air module includes: a driving member, which is disposed on the body and is electrically connected to the control assembly; a hot air fan, which is connected to the driving member; and a heating member, which is disposed on the body and is electrically connected to the control assembly. .

In this technical solution, the hot air module includes a driving part, a hot air fan and a heating part. Among them, the driving element and the heating element are both arranged on the body and are electrically connected to the control assembly, and the hot air fan is connected to the driving element. Specifically, the heating element is located between the hot air fan and the cooking cavity.

When in use, the heating element is electrically connected to the control component, and the control component controls the operation of the heating element so that the heating element generates heat; the driving component is electrically connected to the control component, and the hot air fan is connected to the driving component. In this way, the control component can control the work of the driving member to drive the hot air fan to rotate to generate airflow; the direction of the airflow is toward the cooking cavity, and the heat generated by the heating member can be blown to the food in the cooking cavity, thereby heating the food to be cooked in the cooking cavity. .

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

In this technical solution, the cooking appliance is a steam air fryer, including an air frying mode and a steam mode.

In the air frying mode, the control component controls the operation of the hot air module to provide hot air into the cooking cavity, and then cooks the food in the cooking cavity with the high-temperature hot air. At this time, the flushing medium sprayed out by the spray component can be liquid or steam.

In the steam mode, the control component controls the operation of the spray component to provide steam into the cooking cavity, thereby cooking the food in the cooking cavity with the high-temperature steam. Specifically, a steam generator can be provided on the pipeline of the spray assembly, wherein the position of the steam generator is located above the spray component. In this way, when the liquid in the liquid storage part flows to the spray part through the pipeline, the liquid will vaporize into steam in the steam generator, and then the spray part sprays high-temperature steam into the cooking cavity to cook the food in the cooking cavity. food. In addition, when the cooking appliance is in steam mode, while using high-temperature steam to cook food, steam can also be used to wash away the medium on the surface of the food, which improves the efficiency of cooking food, ensures the taste of food, and meets the needs of users.

Therefore, the cooking appliance proposed in this application is a steam air fryer, which includes two modes: air frying mode and steam mode. Moreover, while using cooking utensils to cook food, the rinsing medium can also be sprayed on the food being cooked to remove the medium generated on the surface of the food. The user does not need to perform additional cleaning, which improves the efficiency of cooking food and ensures the quality of the food. The taste meets the needs of users.

A second aspect of the present application provides a method for controlling a cooking appliance, which is used for the cooking appliance in any of the above technical solutions. The control method of the cooking appliance includes: controlling the hot air module to supply heat to the cooking cavity; during the cooking process, controlling the spray component to spray according to a preset spray mode to flush the medium on the surface of the food to be cooked.

The control method of the cooking appliance provided by this application controls the hot air module to supply heat to the cooking cavity, thereby heating the food to be cooked in the cooking cavity. Moreover, during the cooking process, the spray component will spray according to the preset spray mode and spray the flushing medium into the cooking cavity to flush the medium on the surface of the food to be cooked. In this way, while using the hot air module to cook food, the spray component can spray and flush the medium on the food being cooked to remove the medium generated on the surface of the food. There is no need for the user to perform additional cleaning of the cooked food, which improves cooking efficiency. The efficiency of food ensures the taste of food and meets the needs of users.

The control method of cooking appliances according to the above technical solution of the present application may also have the following additional technical features:

In the above technical solution, the control method of the cooking appliance also includes: in the process of controlling the spray component to spray according to the preset spray mode, controlling the hot air module to stop providing heat to the cooking cavity, or controlling the hot air module to continue to provide heat to the cooking cavity. Heating.

In this technical solution, during the process of controlling the spray component to spray according to the preset spray mode, the hot air module can be controlled to stop providing heat to the cooking cavity, or the hot air module can be controlled to continue to provide heat to the cooking cavity. The hot air module and The spray components are independent of each other, and the work of the hot air module is not limited by the work of the spray components. In this way, the hot air module and the spray assembly can work at the same time, improving cooking efficiency.

In any of the above technical solutions, the method of controlling the cooking appliance also includes: detecting the operating parameters of the cooking appliance, and controlling the spray component to spray according to the preset spray mode whenever the operating parameters of the cooking appliance are greater than or equal to the parameter threshold. .

In this technical solution, the operating parameters of the cooking appliance are detected. Whenever the operating parameters of the cooking appliance are greater than or equal to the parameter threshold, it means that a certain amount of medium has been generated on the surface of the food to be cooked. At this time, the control component will control The spray component sprays according to the preset spray pattern to remove the media on the food surface. In this way, the spray component is controlled to spray according to the preset spray mode according to the parameter threshold, which ensures the accuracy and timeliness of the spray component, avoids waste of resources, and improves cooking efficiency.

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

In this technical solution, the parameter threshold remains unchanged during operation of the cooking appliance. In this way, the spray component can continue to work and continuously spray and flush the medium into the cooking cavity, which ensures that the spray component can flush the medium on the food surface.

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

In this technical solution, the parameter threshold changes with the cooking process. Specifically, during the cooking process, as the cooking time increases, the amount of medium produced on the food surface will vary. The parameter threshold changes with the cooking process, which can improve the accuracy of the spray component and avoid resource waste. Improved cooking efficiency.

In any of the above technical solutions, the operating parameters include the temperature in the cooking cavity.

In this technical solution, the operating parameters include the temperature in the cooking cavity. Specifically, when the temperature in the cooking cavity reaches a certain threshold, it means that a certain amount of medium has been produced on the surface of the food in the cooking cavity. At this time, the control component will control the spray component to spray according to the preset spray mode. to remove media from food surfaces.

In any of the above technical solutions, the operating parameters include the working time 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, it means that a certain amount of medium has been produced on the surface of the food in the cooking cavity. At this time, the control component will control the spray component to spray according to the preset spray mode. to remove media from food surfaces.

In any of the above technical solutions, the control method of the cooking appliance also includes: obtaining the number of sprays the spray component performs according to the preset spray mode; when the number of sprays is greater than or equal to the spray number threshold, controlling the spray The component stopped working.

In this technical solution, the number of sprays performed by the spray component according to the preset spray mode is obtained. When the number of sprays is greater than or equal to the spray number threshold, it means that the medium on the surface of the food in the cooking cavity has been washed away. , and there is no need to perform the next flush, the control component will control the spray component to stop working during this cooking. In this way, the spray component can be controlled to stop working in time when the medium on the food surface is washed away, thus avoiding waste of resources.

In any of the above technical solutions, the method of controlling the cooking appliance further includes: obtaining the type of food material to be cooked; and determining the threshold value of the number of sprays according to the type of food material.

In this technical solution, the ingredient type of the ingredients to be cooked is obtained, and the spray number threshold is determined based on the ingredient type. Specifically, different ingredients have different weights, volumes, etc. Therefore, different ingredients require different times of spraying. Obtaining the type of ingredients to be cooked and determining the threshold of spray times based on the type of ingredients can improve the accuracy of the number of sprays, thereby improving the accuracy of the amount of flushing medium spray, avoiding waste of resources and improving cooking efficiency.

In any of the above technical solutions, the control method of the cooking appliance also includes: in the process of controlling the spray component to spray according to the preset spray mode, obtaining the spray amount of the flushing medium; when the spray amount is greater than or equal to the spray When the spray volume threshold is reached, the spray component is controlled to stop this spray.

In this technical solution, in the process of controlling the spray component to spray according to the preset spray mode, the spray amount of the flushing medium is obtained. When the spray amount is greater than or equal to the spray amount threshold, it indicates that the surface of the food is The medium has been flushed clean. At this time, the control component will control the spray component to stop this spray. In this way, every time the medium on the food surface is washed away, the spray component will stop working in time and no longer spray, avoiding the waste of resources.

In any of the above technical solutions, the method of controlling the cooking appliance further includes: obtaining the amount of ingredients to be cooked; and determining the spray amount threshold based on the amount of ingredients.

In this technical solution, the amount of ingredients to be cooked is obtained, and the spray volume threshold is determined based on the amount of ingredients. Different amounts of ingredients require different amounts of spraying. When the amount of ingredients is larger, more spraying is required, and when the amount of ingredients is smaller, less spraying is required. Obtaining the amount of ingredients to be cooked and determining the spray amount threshold based on the amount of ingredients can improve the accuracy of the spray amount of the flushing medium, avoid resource waste, and improve cooking efficiency.

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

In any of the above technical solutions, the preset spray mode includes: interval spray mode.

In this technical solution, the preset spray mode includes an interval spray mode. Specifically, during the cooking process, as the cooking time increases, the amount of medium produced on the food surface will vary. If the parameter threshold changes with the cooking process, the spray component will spray water into the cooking cavity in an interval spray mode. Spray flushing media. In this way, the accuracy of the spray assembly can be improved, resource waste can be avoided, and cooking efficiency can be improved.

In any of the above technical solutions, the preset spray mode includes: continuous spray mode.

In this technical solution, the preset spray mode includes a continuous spray mode. Specifically, during the operation of the cooking appliance, if the parameter threshold remains unchanged, the spray assembly will spray the flushing medium into the cooking cavity in a continuous spray mode. In this way, the spray component continuously sprays the flushing medium into the cooking cavity, which ensures that the spray component flushes the medium on the food surface clean.

In any of the above technical solutions, the control method of the cooking appliance also includes: in the process of controlling the spray component to spray according to the preset spray mode, determining the target spray rate of the spray component according to the preset spray volume threshold ; Determine the target heating power of the spray component according to the target spray rate; control the spray component to operate at the target heating power and target spray rate.

By defining this control step, the working status of the spray component can be associated with the type of food to be cooked, so as to improve the matching degree between the steam ejected and the food to be cooked, thereby improving the steam heating effect and grease flushing of the food to be cooked. The result is high-quality finished food that is beneficial to the health of users. Achieve the technical effects of improving the practicality and reliability of cooking utensils and improving the intelligence of products.

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

In this technical solution, following the aforementioned technical solution, the relative relationship between the target heating power and the target spray rate is limited. Specifically, the range of the ratio of the target heating power to the target spray rate needs to be greater than or equal to 20W (g/min) and less than or equal to 40W (g/min). By limiting the ratio of the target heating power to the target spray rate to be greater than or equal to 20W (g/min), it can be ensured that the medium sprayed by the spray element contains steam, and the heating power cannot be too low to meet the liquid vaporization needs. By limiting the ratio of the target heating power to the target spray rate to less than or equal to 40W (g/min), it can prevent the spray component from completely vaporizing the liquid and ensure that the steam ejected by the spray component is mixed with tiny water droplets, thereby passing through all the components. The mixed small water droplets enhance the scouring effect of oil on the surface of the food to be cooked, thereby improving the oil removal performance of cooking utensils.

The third aspect of this application provides a control system for cooking utensils, which is used for the cooking utensils in any of the above technical solutions. The control system for cooking utensils includes: a control module. The control module controls the hot air module to supply heat to the cooking cavity, and During the cooking process, the spray component is controlled to spray according to the preset spray mode to flush the medium on the surface of the food to be cooked.

The control system of the cooking appliance proposed in this application includes a control module, which is used to control the hot air module to supply heat to the cooking cavity to cook the food placed in the cooking cavity. In addition, the control module can also be used to control the spray component to spray according to the preset spray mode during the cooking process, and spray the flushing medium into the cooking cavity to flush the medium on the surface of the food to be cooked. In this way, while cooking food, the medium generated on the food surface can also be removed, without the need for users to perform additional cleaning, which improves the efficiency of cooking food, ensures the taste of food, and meets the needs of users.

The control system for cooking appliances according to the above technical solution of the present application may also have the following additional technical features:

In the above technical solution, the control module is specifically used to: in the process of controlling the spray component to spray according to the preset spray mode, control the hot air module to stop providing heat for the cooking cavity, or control the hot air module to continue to provide heat for the cooking cavity. .

In any of the above technical solutions, the control system of the cooking appliance also includes a first detection module, the first detection module is used to detect the operating parameters of the cooking appliance; the control module is specifically used: whenever the operating parameter of the cooking appliance is greater than or equal to the parameter When the threshold is reached, the spray component is controlled to spray according to the preset spray mode; during the operation of the cooking appliance, the parameter threshold remains unchanged, or the parameter threshold changes with the cooking process.

In any of the above technical solutions, the control system of the cooking appliance also includes a second detection module, and the second detection module is used to: obtain the number of times the spray component sprays according to the preset spray mode; the control module is also used to: : When the number of sprays is greater than or equal to the threshold of spray times, the spray component is controlled to stop working.

In any of the above technical solutions, the control system of the cooking appliance further includes a third detection module. The third detection module is used to: obtain the type of food material to be cooked; the control module is also used to: determine the threshold value of the number of sprays according to the type of food material.

In any of the above technical solutions, the control system of the cooking appliance further includes a fourth detection module. The fourth detection module is used to obtain the spray of the flushing medium during the process of controlling the spray component to spray according to the preset spray mode. The control module is also used to: when the spray volume is greater than or equal to the spray volume threshold, control the sprinkler component to stop this spray.

In any of the above technical solutions, the control system of the cooking appliance further includes a fifth detection module. The fifth detection module is used to obtain the amount of ingredients to be cooked; the control module is also used to determine the spray amount threshold according to the amount of ingredients.

The fourth aspect of the present application provides a readable storage medium on which a program is stored. When the program is executed by a processor, the control method of the cooking appliance in any of the above technical solutions is implemented.

The readable storage medium proposed in this application realizes the control method of the cooking appliance in any of the above technical solutions when the program stored thereon is executed by the processor. Therefore, the readable storage medium can realize all the control methods of the cooking appliance. The beneficial effects will not be described again.

Additional aspects and advantages of the invention will be apparent from the description which follows, or may be learned by practice of the invention.

Description of drawings

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

Figure 1 is a schematic structural diagram of a cooking appliance according to an embodiment of the present application;

Figure 2 is a cross-sectional view of a cooking appliance according to an embodiment of the present application;

Figure 3 is one of the schematic diagrams of the internal structure of a cooking appliance according to an embodiment of the present application;

Figure 4 is a second schematic diagram of the internal structure of a cooking appliance according to an embodiment of the present application;

Figure 5 is a third schematic diagram of the internal structure of a cooking appliance according to an embodiment of the present application;

Figure 6 is one of the structural schematic diagrams of the spray assembly in the cooking appliance according to one embodiment of the present application;

Figure 7 is the second structural schematic diagram of the spray assembly in the cooking appliance according to one embodiment of the present application;

Figure 8 is a schematic structural diagram of a hot air module in a cooking appliance according to an embodiment of the present application;

Figure 9 is a fourth schematic diagram of the internal structure of a cooking appliance according to an embodiment of the present application;

Figure 10 is a time-temperature/steam amount relationship diagram of the cooking cavity of the cooking appliance according to one embodiment of the present application;

Figure 11 is a schematic flowchart of a method for controlling a cooking appliance according to an embodiment of the present application;

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

Among them, the corresponding relationship between the reference signs and component names in Figures 1 to 9 is:

102 body, 104 cooking cavity, 106 hot air module, 108 spray component, 110 control component, 112 liquid storage part, 114 pipeline, 116 switch part, 118 spray part, 120 drive part, 122 hot air fan, 124 heating part, 126 steam generator, 128 cooling fan, 130 cooling cavity, 140 drag bearing parts, 150 positioning part.

Detailed ways

In order to understand the above-mentioned objects, features and advantages of the present application more clearly, the present application will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that, as long as there is no conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

Many specific details are set forth in the following description to fully understand the present application. However, the present application can also be implemented in other ways different from those described here. Therefore, the protection scope of the present application is not limited to the specific implementation disclosed below. Example limitations.

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

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

As shown in FIGS. 2 and 3 , a cooking cavity 104 is provided in the body 102 , and the cooking cavity 104 can be used to place food to be cooked. The hot air module 106 is disposed on the body 102 and can provide hot air to the cooking cavity 104 during operation, thereby cooking the food placed in the cooking cavity 104 . The spray assembly 108 is disposed on the body 102 and can spray the flushing medium into the cooking cavity 104 during operation to flush the medium on the surface of the food to be cooked in the cooking cavity 104 . The control component 110 is disposed on the body 102 and is electrically connected to the hot air module 106 and the spray component 108. The control component 110 at least controls the spray component 108 to spray according to a preset spray mode to flush the food to be cooked in the cooking cavity 104. surface medium.

Specifically, the cooking appliance uses the hot air module 106 to supply heat to the cooking cavity 104, thereby cooking the food to be cooked placed in the cooking cavity 104. However, as cooking proceeds, certain media, such as grease, will gradually be produced on the surface of the food, which affects the quality of the food and cannot meet people's requirements. Therefore, in this embodiment, a spray assembly 108 is provided in the cooking appliance to spray the flushing medium into the cooking cavity 104 . In this way, the medium generated on the food surface during the cooking process can be removed, and the cooked food can be eaten after the cooking is completed without additional processing. That is to say, the cooking utensil proposed in this application can also remove the medium generated on the food surface while cooking food, without requiring the user to perform additional cleaning, improving the efficiency of cooking food, ensuring the taste of the food, and meeting the needs of the user .

Therefore, the cooking utensil proposed in this application is provided with a hot air module 106 and a spray assembly 108. While the hot air module 106 is used to cook food, the spray assembly 108 can also be used to spray the flushing medium on the food in the cooking cavity 104 to remove the food. The medium generated on the surface of the food makes the food ready to eat after cooking, eliminating the need for users to clean the cooked food, improving the efficiency of cooking food, ensuring the taste of the food, and meeting the needs of users.

The second embodiment of the present application provides a cooking utensil. Based on the first embodiment, it further:

The control component 110 includes a detection component (not shown in the figure) and a controller (not shown in the figure).

Among them, the detection component is arranged on the body 102 for detecting the operating parameters of the cooking appliance. The controller is electrically connected to the detection component, the hot air module 106 and the spray component 108. The controller can receive the operating parameters of the cooking appliance detected by the detection component, and control the hot air module 106 and the spray component 108 to work to supply the cooking cavity 104 Provide hot air and flushing media.

In a specific embodiment, the detection part detects the operating parameters of the cooking appliance, the controller is electrically connected to the detection part, and the detection part can transmit the detection results of the detected operating parameters to the controller; the controller is connected to the hot air module 106 and the spray assembly 108 Electrically connected, the controller can control the hot air module 106 to provide heat into the cooking cavity 104 to cook the food according to the received detection results of the operating parameters, and control the spray assembly 108 to spray the flushing medium into the cooking cavity 104 to remove The medium produced on the food surface.

In a specific embodiment, the operating parameters include the temperature in the cooking cavity 104, and the controller controls the operation of the hot air module 106 and the spray assembly 108 according to the temperature in the cooking cavity 104. Specifically, when the temperature in the cooking cavity 104 reaches a certain value, indicating that a certain amount of medium has been produced on the food surface, the controller will control the spray module to spray the flushing medium into the cooking cavity 104 to remove the food surface. medium. When the temperature in the cooking cavity 104 reaches a certain value, it means that the medium on the food surface has been washed away, and there is no need to wash it again. The controller will control the spray component 108 to stop the cooking work. When the temperature in the cooking cavity 104 reaches a certain value, indicating that the cooking has been completed, the controller will control the hot air module 106 to stop supplying heat to the cooking cavity 104 .

In specific embodiments, the operating parameters may also include the working time of the hot air module 106, and the controller controls the work of the hot air module 106 and the spray assembly 108 according to the working time of the hot air module 106. Specifically, when the working time of the hot air module 106 reaches a certain value, indicating that the food has been cooked for a period of time and a certain amount of medium has been generated on the surface of the food, the controller will control the spray module to spray and flush into the cooking cavity 104 media to remove media from food surfaces. When the working time of the hot air module 106 reaches a certain value, it means that the medium on the food surface has been washed away and there is no need to wash it again. The controller will control the spray component 108 to stop the cooking work. When the working time of the hot air module 106 reaches a certain value, it means that the cooking has been completed, and the controller will control the hot air module 106 to stop supplying heat to the cooking cavity 104 .

In addition, the cooking utensil proposed in this embodiment has all the beneficial effects of the cooking utensil in Embodiment 1, and can use the hot air module 106 to cook food while spraying the flushing medium on the food in the cooking cavity 104 through the spray assembly 108 , to remove the medium generated on the food surface, improve cooking efficiency, and meet the needs of users, which will not be discussed in detail here.

The third embodiment of the present application provides a cooking utensil. Based on the first embodiment, it further:

As shown in FIG. 6 , the spray assembly 108 includes a liquid storage part 112 , a pipeline 114 , a switch part 116 and a spray part 118 .

The liquid storage member 112 is provided on the body 102 for storing liquid required for spraying. The pipeline 114 is connected with the liquid storage member 112 , and the liquid storage member 112 is arranged above the pipeline 114 . The liquid in the liquid storage member 112 flows to the switch member 116 and the spray member 118 through the pipeline 114 . The switch component 116 is disposed on the pipeline 114 , and the switch component 116 is electrically connected to the control component 110 . The control component 110 can control the switch component 116 to work so that the liquid in the liquid storage component 112 flows to the spray component 118 . The spray member 118 is disposed on the pipeline 114 and is electrically connected to the control assembly 110. The control assembly 110 can control the spray member 118 to spray the flushing medium to the cooking cavity 104 to remove the medium on the food surface.

As shown in Figures 5 and 6, in this embodiment, liquid is stored inside the liquid storage part 112, the pipeline 114 is connected with the liquid storage part 112, and the pipeline 114 connects the liquid storage part 112, the switch part 116 and the sprayer. Shower piece 118. In this way, the liquid storage part 112, the pipeline 114, the switch part 116 and the spray part 118 can form a channel for liquid circulation. Further, the switch component 116 is electrically connected to the control component 110, and the spray component 118 is connected to the cooking cavity 104. The control component 110 can control the switch component 116 to operate so that the liquid in the liquid storage component 112 flows to the spray component through the pipeline 114. The shower member 118 then causes the shower member 118 to spray the flushing medium into the cooking cavity 104 to flush away the medium generated on the food surface. In this way, while cooking food, the medium generated on the food surface can also be removed, without the need for users to perform additional cleaning, which improves the efficiency of cooking food, ensures the taste of food, and meets the needs of users.

In a specific embodiment, as shown in FIG. 7 , a steam generator 126 may be provided on the pipeline 114 . The steam generator 126 is electrically connected to the control assembly 110 and is used to vaporize the liquid in the pipeline 114 to generate high-temperature steam. The steam generator 126 is located above the spray member 118 . In this way, the liquid flowing out of the liquid storage member 112 will be vaporized into steam in the steam generator 126 while flowing to the spray member 118, and then the high-temperature steam will be sprayed into the cooking cavity 104 through the spray member 118. Remove media from food surfaces.

In specific embodiments, the flushing medium includes liquid. At this time, as shown in FIG. 6 , the liquid in the liquid storage part 112 flows directly to the spray part 118 through the switch part 116 and the pipeline 114 , and then is sprayed into the cooking cavity 104 through the spray part 118 to wash away the food surface. The resulting medium.

In specific embodiments, the flushing medium may also include steam. At this time, as shown in FIG. 7 , a steam generator 126 is also provided on the pipeline 114 , and the steam generator 126 is located above the spray member 118 . When the liquid in the liquid storage part 112 flows to the spray part 118 through the pipeline 114, it will be vaporized into steam in the steam generator 126. The spray part 118 then sprays the steam into the cooking cavity 104 to be flushed by the steam. The medium produced by falling off the food surface.

In addition, the cooking utensil proposed in this embodiment has all the beneficial effects of the cooking utensil in Embodiment 1, which will not be discussed in detail here.

The fourth embodiment of the present application provides a cooking utensil. Based on the third embodiment, it further:

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

In this embodiment, the flow meter is electrically connected to the control component 110. The flow meter can detect the spray volume of the flushing medium and feed back the detection results to the control component 110. The control component 110 can then control the flushing medium based on the detection results of the flow meter. amount of spray. Specifically, when the flow meter detects that the spray amount of the flushing medium reaches a certain value, it means that the medium generated on the food surface has been flushed clean, and the control component 110 controls the spray component 108 to stop spraying into the cooking cavity 104. Draining and flushing media avoids waste of resources.

In addition, in a specific embodiment, when the flow meter detects that the total amount of flushing medium sprayed reaches a certain value, it means that the medium generated on the food surface has been flushed clean, and there is no need to perform the next flushing. At this time, the control component 110 The spray component 108 will be controlled to stop the work during this cooking. In this way, when the medium generated on the food surface is washed away, the spraying work on the food can be stopped in time, preventing long-term spraying from affecting the taste and quality of the food, and avoiding the waste of resources.

In addition, the cooking utensil proposed in this embodiment has all the beneficial effects of the cooking utensil in Embodiment 3, which will not be discussed in detail here.

The fifth embodiment of the present application provides a cooking utensil, based on the first to fourth embodiments, further:

As shown in FIG. 8 , the hot air module 106 includes a driving member 120 , a hot air fan 122 and a heating member 124 . The driving member 120 and the heating member 124 are both disposed on the body 102 and are electrically connected to the control component 110 . The hot air fan 122 is connected to the driving member 120 . Specifically, the heating element 124 is located between the hot air fan 122 and the cooking cavity 104 .

As shown in FIGS. 4 and 8 , in this embodiment, the heating element 124 is electrically connected to the control component 110 , and the control component 110 can be used to control the operation of the heating element 124 so that the heating element 124 generates heat. The driving component 120 is electrically connected to the control component 110, and the control component 110 can be used to control the operation of the driving component 120. The hot air fan 122 is connected to the driving member 120 , and the driving member 120 can be used to drive the hot air fan 122 . In this way, the control component 110 can control the operation of the heating element 124 to generate heat, and can control the operation of the driving element 120 to drive the hot air fan 122 to rotate to generate airflow. The direction of the air flow is toward the cooking cavity 104 , and the heating element 124 is located between the hot air fan 122 and the cooking cavity 104 . In this way, the hot air fan 122 can blow the heat generated by the heating element 124 to the food in the cooking cavity 104, thereby heating the food in the cooking cavity 104.

In addition, the cooking utensil proposed in this embodiment has all the beneficial effects of the cooking utensils in Embodiment 1 to Embodiment 4, which will not be discussed in detail here.

The sixth embodiment of the present application provides a cooking utensil, based on the first to fourth embodiments, further:

The cooking utensil is a steam air fryer.

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

In a specific embodiment, when the cooking appliance is in the air-frying mode, the control component 110 controls the hot air module 106 to operate to provide hot air into the cooking cavity 104, and then cook the food in the cooking cavity 104 with the high-temperature hot air. At this time, the flushing medium sprayed by the spray component 108 can be liquid or steam.

In a specific embodiment, when the cooking appliance is in the steam mode, the control component 110 controls the spray component 108 to operate to provide steam into the cooking cavity 104, so that the food in the cooking cavity 104 is cooked with high-temperature steam. Specifically, a steam generator 126 can be provided on the pipeline 114 of the spray assembly 108, where the steam generator 126 is located above the spray member 118. In this way, when the liquid in the liquid storage part 112 flows to the spray part 118 through the pipeline 114, the liquid will be vaporized into steam in the steam generator 126, and then the spray part 118 sprays high-temperature steam into the cooking cavity 104. to cook food in the cooking chamber 104 . In addition, when the cooking appliance is in steam mode, while using high-temperature steam to cook food, steam can also be used to wash away the medium on the surface of the food, which improves the efficiency of cooking food, ensures the taste of food, and meets the needs of users.

In addition, the cooking utensil proposed in this embodiment has all the beneficial effects of the cooking utensils in Embodiments 1 to 4, which will not be discussed in detail here.

The first specific embodiment of the present application provides a cooking appliance, including a body 102, a hot air module 106, a spray component 108 and a control component 110. The main body 102 is provided with a cooking cavity 104, and the cooking cavity 104 can be used to place food to be cooked. The hot air module 106 is disposed on the body 102 and can provide hot air into the cooking cavity 104 during operation. The control component 110 is disposed on the body 102 and is electrically connected to the hot air module 106 and the spray component 108. The control component 110 at least controls the spray component 108 to spray according to a preset spray mode to flush the food to be cooked in the cooking cavity 104. surface medium.

In this embodiment, further, the control component 110 includes a detection component and a controller. The detection component is used to detect the operating parameters of the cooking appliance; the controller controls the operation of the hot air module 106 and the spray assembly 108 to provide hot air and flushing medium to the cooking cavity 104 based on the operating parameters detected by the detection component. Specifically, the operating parameters may include the temperature in the cooking cavity 104, and the controller controls the operation of the hot air module 106 and the spray assembly 108 according to the temperature in the cooking cavity 104. Specifically, the operating parameters may also include the working time of the hot air module 106, and the controller controls the work of the hot air module 106 and the spray assembly 108 according to the working time of the hot air module 106.

In this embodiment, further, the spray assembly 108 includes a liquid storage part 112, a pipeline 114, a switch part 116 and a spray part 118. The liquid storage part 112 is used to store liquid required for spraying. The pipeline 114 is connected with the liquid storage component 112 , and the liquid in the liquid storage component 112 flows to the switch component 116 and the spray component 118 through the pipeline 114 . The switch component 116 is disposed on the pipeline 114, and the switch component 116 is electrically connected to the control component 110; the spray component 118 is disposed on the pipeline 114, and the spray component 118 is electrically connected to the control component 110, and the control component 110 can control the spray. Element 118 sprays flushing media into the cooking cavity 104 to remove the media from the surface of the food. In addition, the spray component 108 also includes a flow meter. The flow meter is electrically connected to the control component 110. The control component 110 can control the spray amount of the flushing medium based on the detection results of the flow meter. In addition, a steam generator 126 may be provided on the pipeline 114, and the flushing medium may include liquid and/or steam.

In this embodiment, the cooking utensil further includes: a drag-bearing member 140 disposed in the cooking cavity 104 for supporting food to be cooked; a positioning portion 150 disposed on the body for positioning the drag-bearing member 140 .

In this embodiment, the cooking utensil is further provided with a drag-bearing part 140 and a positioning part 150. Specifically, the positioning portion 150 is provided on the body, specifically on the inner wall of the cooking cavity 104 . The drag-bearing part 140 is arranged in the cooking cavity 104, and the drag-bearing part 140 is installed on the positioning part 150. The positioning part 150 can position the drag-bearing part 140 so that the drag-bearing part 140 stops at a predetermined position. The drag support 140 is used to support food to be cooked, and the hot air heating process and spraying process of the food to be cooked are completed on the drag support 140 .

By arranging the positioning part 150 and the drag bearing 140, the food to be cooked can be limited to a preset area in the cooking cavity 104. On the one hand, the hot air heating effect of the hot air module 106 is improved through positioning, and the spray assembly 108 is improved to be cooked. The surface spray effect of the food prevents the food to be cooked from being blown to the dead area in the cooking cavity 104 by the hot air flow or the spray steam flow. On the other hand, the drag-bearing member 140 can prevent the food to be cooked from contacting the liquid remaining at the bottom of the cooking cavity 104, thereby preventing the quality of the food to be cooked from being affected by soaking. This can achieve the technical effect of improving cooking reliability and improving the practicality of cooking utensils.

Specifically, the positioning part 150 is a slot, which is provided on two opposite side walls of the cooking cavity 104. The drag-bearing member 140 is provided with a surrounding edge, and the surrounding edge is inserted into the socket through the door opening on the body. The positioning and installation of the drag bearing member 140 on the body can be completed in the groove. Among them, two slots opposite each other in the horizontal direction form a set. In the height direction of the cooking appliance, multiple sets of slots are provided at intervals. The drag-bearing member 140 can be connected to any one of the multiple sets of slots. This allows the user to adjust the height of the food to be cooked in the cooking cavity 104 by selecting the slot. Further, protrusions spaced apart in the height direction are provided on the inner wall of the cooking cavity 104, and a slot is enclosed between any two adjacent protrusions.

Specifically, the drag-bearing member 140 is in the shape of a tray, and the bottom wall of the drag-bearing member 140 is provided with a water hole. After the steam ejected by the spray assembly 108 contacts the food to be cooked, the grease on the food to be cooked is washed away. Thereafter, the oil-water mixture is discharged from the supporting member 140 through the water hole 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 spray member 118 is located above the drag support member 140 , and the spray member 118 faces the drag support member 140 .

In this embodiment, the relative positions of the towing member 140 and the spray member 118 are defined. Specifically, in the height direction of the cooking appliance, the spray member 118 is disposed above the drag support member 140 , and the spray opening of the spray member 118 is opposite to the center of gravity area of the drag support member 140 . Wherein, when the tow-supporting member 140 is positioned through the slot, the spray member 118 is disposed above the slot to ensure that the spray member 118 is located on the top of the tow-support member 140 .

By arranging the spray member 118 above the drag-bearing member 140, the steam and water vapor sprayed by the spray member 118 can wash the surface of the food to be cooked under its own weight, so as to improve the washing effect on the grease attached to the surface and reduce the risk of cooking. The amount of grease remaining. This can achieve the technical effect of improving the oil removal effect and improving the healthiness of the obtained finished food.

In this embodiment, further, the hot air module 106 includes a driving member 120 , a hot air fan 122 and a heating member 124 . The driving member 120 and the heating member 124 are both disposed on the body 102 and are electrically connected to the control component 110 . The hot air fan 122 is connected to the driving member 120 . Specifically, the heating element 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 also provided 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 also provided on the driving shaft of the driving member 120, and the cooling fan 128 can be used to provide heat for the heat dissipation cavity 130.

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

To sum up, the cooking appliance proposed in the first aspect of the present application includes a hot air module 106 and a spray module. While the hot air module 106 is used to cook food, the food in the cooking cavity 104 can also be sprayed and flushed through the spray assembly 108 media to remove media generated from food surfaces. In this way, the food can be eaten after the cooking is completed, without the user having to perform additional cleaning of the cooked food, which improves the efficiency of cooking food, ensures the taste of the food, and meets the needs of the user.

Moreover, the cooking appliance proposed in the first aspect of this application includes two modes: air frying mode and steam mode. On the one hand, the cooking appliance can use the hot air module 106 to supply heat to the cooking cavity 104 to use high-temperature hot air to cook food; on the other hand, a steam generator 126 can be provided on the pipeline 114 of the spray assembly 108 to heat the liquid. Evaporation is performed, and the spray member 118 then sprays the generated steam into the cooking cavity 104 to cook food with high-temperature steam. In this way, the cooking appliance includes two modes: air frying mode and steam mode. It is rich in functions and can meet the various needs of users.

The seventh embodiment of the present application provides a method of controlling a cooking appliance. The control method of the cooking appliance can be used for the cooking appliance of any of the above embodiments. As shown in Figure 11, the control method of the cooking appliance includes:

Step S202, control the hot air module to supply heat to the cooking cavity;

Step S204: During the cooking process, the spray component is controlled to spray according to a preset spray mode to flush the medium on the surface of the food to be cooked.

In this embodiment, by controlling the hot air module to supply heat to the cooking cavity, the food to be cooked in the cooking cavity can be heated. Moreover, during the cooking process, the spray component will spray according to the preset spray mode and spray the flushing medium into the cooking cavity to flush the medium on the surface of the food to be cooked.

Specifically, when the hot air module is used to supply heat to the cooking cavity, and then the food placed in the cooking cavity is cooked, as the cooking proceeds, a certain medium, such as grease, etc., will be slowly produced on the surface of the food, which will affect the texture of the food. Quality cannot meet people's requirements. By causing the spray component to spray according to a preset spray mode during the cooking process, the rinsing medium can be sprayed into the cooking cavity, thereby rinsing the medium on the surface of the food being cooked. In this way, while the food is being cooked, the scouring medium can be sprayed onto the food being cooked through the spray assembly to remove the medium generated on the surface of the food. This eliminates the need for the user to perform additional cleaning of the cooked food, thereby improving the efficiency of cooking food. , ensuring the taste of food and meeting the needs of users.

Therefore, the control method of the cooking appliance proposed in this embodiment can flush the medium on the surface of the food while cooking the food, thereby improving the cooking efficiency.

The eighth embodiment of this application proposes a method for controlling cooking appliances. Based on the seventh embodiment, it further:

In the process of controlling the spray component to spray according to the preset spray 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, during the process of controlling the spray component to spray according to the preset spray mode, the hot air module can be controlled to stop providing heat to the cooking cavity, or the hot air module can be controlled to continue to provide heat to the cooking cavity. The hot air module and The spray components are independent of each other, and the work of the hot air module is not limited by the work of the spray components. In this way, the hot air module and the spray assembly can work at the same time, improving cooking efficiency.

The ninth embodiment of the present application provides a method for controlling cooking appliances. Based on the seventh embodiment, it further:

Detect the operating parameters of the cooking appliance; whenever the operating parameters of the cooking appliance are greater than or equal to the parameter threshold, the spray component is controlled to spray according to the preset spray mode.

In this embodiment, the operating parameters of the cooking appliance are detected. Whenever the operating parameters of the cooking appliance are greater than or equal to the parameter threshold, it means that a certain amount of medium has been generated on the surface of the food to be cooked. At this time, the control component will control The spray component sprays according to the preset spray pattern to remove the media on the food surface. In this way, the spray component is controlled to spray according to the preset spray mode according to the parameter threshold, which ensures the accuracy and timeliness of the spray component, avoids waste of resources, and improves cooking efficiency.

In specific embodiments, the parameter threshold may remain unchanged during operation of the cooking appliance. In this way, the spray component can continue to work and continuously spray and flush the medium into the cooking cavity, which ensures that the spray component can flush the medium on the food surface.

In specific embodiments, during the operation of the cooking appliance, the parameter threshold may change with the cooking process. Specifically, during the cooking process, as the cooking time increases, the amount of medium produced on the food surface will vary. The parameter threshold changes with the cooking process, which can improve the accuracy of the spray component and avoid resource waste. Improved cooking efficiency.

In a specific embodiment, the operating parameter includes the temperature in the cooking cavity. Specifically, when the temperature in the cooking cavity is greater than or equal to a certain value, it means that a certain amount of medium has been produced on the surface of the food in the cooking cavity. At this time, the control component will control the spray component to spray according to the preset spray mode. Pour to remove medium from food surface.

In a specific embodiment, the operating parameters include the working 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 means 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 component will control the spray component Spray according to the preset spray pattern to remove media from food surfaces.

The tenth embodiment of this application proposes a method for controlling cooking appliances. Based on the seventh embodiment, it further:

During the operation of the cooking appliance, the number of sprays performed by the spray component according to the preset spray mode is obtained; when the number of sprays is greater than or equal to the spray number threshold, the spray component is controlled to stop working.

In this embodiment, the number of times the sprinkler component sprays according to the preset spray mode is obtained, and then when the number of sprays is greater than or equal to the threshold value of the number of sprays, the sprinkler component is controlled to stop working. Specifically, when the number of sprays performed by the spray component according to the preset spray mode is greater than or equal to the spray number threshold, it means that the total amount of sprays of the flushing medium has reached a certain value. At this time, the cooking cavity When the medium on the food surface has been flushed clean and there is no need for the next flush, the control component will control the spray component to stop working during this cooking and not start the next spray. In this way, the spray component can be controlled to stop working in time when the medium on the food surface is washed away, thus avoiding damage to the taste and quality of the food due to long-term spraying. At the same time, it also avoids waste of resources.

In this embodiment, further, the type of food material to be cooked is obtained; and the threshold value of the number of sprays is determined according to the type of food material.

In this embodiment, the ingredient type of the ingredient to be cooked is obtained, and the spraying times threshold is determined based on the ingredient type. Specifically, different ingredients have different weights, volumes, etc. Therefore, different ingredients require different times of spraying. Obtaining the type of ingredients to be cooked and determining the threshold of spray times based on the type of ingredients can improve the accuracy of the number of sprays, thereby improving the accuracy of the amount of flushing medium spray, ensuring the quality of the food, avoiding waste of resources, and improving Improve cooking efficiency.

The eleventh embodiment of the present application provides a method for controlling cooking appliances. Based on the seventh embodiment, it further:

In the process of controlling the spray component to spray according to the preset spray mode, the spray volume of the flushing medium is obtained; when the spray volume is greater than or equal to the spray volume threshold, the spray component is controlled to stop this spray.

In this embodiment, in the process of controlling the spray component to spray according to the preset spray mode, the spray volume of the flushing medium is obtained. When the spray volume is greater than or equal to the spray volume threshold, the spray volume is controlled. The component stops this spraying. Specifically, during the cooking process, when the spray volume of the spray component according to the preset spray mode is greater than or equal to the spray volume threshold, it means that the medium on the food surface has been washed away. At this time, the control component The spray component will be controlled to stop this spray. In this way, every time the medium on the food surface is washed away, the spray component will stop working in time and no longer spray, avoiding the waste of resources.

In a specific embodiment, during the cooking process, when the total amount of spraying by the spraying component according to the preset spraying mode reaches a certain value, it means that the medium generated on the food surface has been washed away, and there is no need to proceed further. Once flushed, at this time, the control component will control the spray component to stop the cooking work and not start the next spray. In this way, when the medium generated on the food surface is washed away, the spraying work on the food can be stopped in time, preventing long-term spraying from affecting the taste and quality of the food, and avoiding the waste of resources.

In this embodiment, further, the amount of ingredients to be cooked is obtained; and the spray amount threshold is determined based on the amount of ingredients.

In this embodiment, the amount of ingredients to be cooked is obtained, and the spray amount threshold is determined based on the amount of ingredients. During the cooking process, different amounts of ingredients require different amounts of spray. When the amount of ingredients is larger, more spray is required, and when the amount of ingredients is smaller, less spray is required. By obtaining the amount of ingredients to be cooked and determining the spray amount threshold based on the amount of ingredients, the accuracy of the spray amount of the flushing medium can be improved, ensuring the taste and quality of the food, avoiding waste of resources, and improving cooking efficiency.

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

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

In any of the above embodiments, the preset spray mode includes: interval spray mode.

In this embodiment, the preset spray mode includes an interval spray mode. Specifically, during the cooking process, as the cooking time increases, the amount of medium produced on the food surface will vary. If the parameter threshold changes with the cooking process, certain conditions need to be reached each time to trigger the spray component. When working, the spray component will spray flushing medium into the cooking cavity in interval spray mode. In this way, the accuracy of the spray assembly can be improved, resource waste can be avoided, and cooking efficiency can be improved.

In any of the above embodiments, the preset spray mode includes: continuous spray mode.

In this embodiment, the preset spray mode includes a continuous spray mode. Specifically, during the cooking process, as the cooking time increases, the amount of medium produced on the food surface will vary. If the parameter threshold remains unchanged, the spray component will be triggered to continuously spray and flush the medium into the cooking cavity. , which causes the spray component to spray the flushing medium into the cooking cavity in continuous spray mode. In this way, the spray component continuously sprays the flushing medium into the cooking cavity, which ensures that the spray component flushes the medium on the food surface clean.

A second specific embodiment of the present application provides a method for controlling a cooking appliance. The method for controlling a cooking appliance can be used for the cooking appliance as in any of the above embodiments. Specifically, the control method of the cooking appliance includes: controlling the hot air module to supply heat to the cooking cavity; during the cooking process, controlling the spray component to spray according to a preset spray mode to flush the medium on the surface of the food to be cooked. In this way, while the food is being cooked, the scouring medium can be sprayed onto the food being cooked through the spray assembly to remove the medium generated on the surface of the food. This eliminates the need for the user to perform additional cleaning of the cooked food, thereby improving the efficiency of cooking food. , ensuring the taste of food and meeting the needs of users.

In this embodiment, further, in the process of controlling the spray component to spray according to the preset spray 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 method of controlling the cooking appliance further includes: detecting the operating parameters of the cooking appliance; and controlling the spray assembly to spray according to the preset spray mode whenever the operating parameters of the cooking appliance are greater than or equal to the parameter threshold. Rain. Specifically, during the operation of the cooking appliance, the parameter threshold can remain unchanged; during the operation of the cooking appliance, the parameter threshold can also change with the cooking process. In addition, the operating parameters can include the temperature in the cooking cavity and the operating time of the hot air module.

In this embodiment, further, the control method of the cooking appliance further includes: obtaining the number of sprays that the spray component performs according to the preset spray mode; when the number of sprays is greater than or equal to the spray number threshold, controlling the spray times. The shower unit stops working. Specifically, the ingredient type of the ingredient to be cooked is obtained; and the spray number threshold is determined according to the ingredient type.

In this embodiment, further, the control method of the cooking appliance further includes: in the process of controlling the spray component to spray according to the preset spray mode, obtaining the spray amount of the flushing medium; when the spray amount is greater than or equal to When the spray volume reaches the threshold, the spray component is controlled to stop this spray. Specifically, the amount of ingredients to be cooked is obtained; and the spray amount threshold is determined based on the amount of ingredients.

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

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

In this embodiment, the control steps of the spray process are further limited. Specifically, in the process of controlling the spray component to spray according to the preset spray mode, the corresponding target spray rate is determined based on the preset spray volume threshold obtained in advance, and the target spray rate can be determined by the preset spray volume threshold. The spray volume threshold and the target working time of the sprinkler are obtained. After the target spray rate is determined, the target heating power of the spray assembly is determined according to the target spray rate. The target heating power corresponds to the heating structure in the spray assembly. The heating structure is used to heat the liquid to a vapor state so that the The spray element can emit steam. The target heating power is related to the required steam temperature and steam moisture content. Different types of food materials correspond to different steam temperatures and steam moisture contents. Finally, the heating structure in the spray assembly is controlled according to the target heating power, and the spray parts are controlled according to the target spray rate to ensure that the steam emitted by the spray assembly meets the heating and grease cleaning needs of food.

During the cooking process, different amounts of ingredients require different amounts of spray. When the amount of ingredients is larger, more spray is required, and when the amount of ingredients is smaller, less spray is required. By obtaining the amount of ingredients to be cooked and determining the spray amount threshold based on the amount of ingredients, the accuracy of the spray amount of the flushing medium can be improved, ensuring the taste and quality of the food, avoiding waste of resources, and improving cooking efficiency.

In this embodiment, further, the range of the ratio of the target heating power to the target spray rate is: greater than or equal to 20W (g/min) and less than or equal to 40W (g/min).

In this embodiment, following the previous embodiment, the relative relationship between the target heating power and the target spray rate is defined. Specifically, the range of the ratio of the target heating power to the target spray rate needs to be greater than or equal to 20W (g/min) and less than or equal to 40W (g/min). By limiting the ratio of the target heating power to the target spray rate to be greater than or equal to 20W (g/min), it can be ensured that the medium sprayed by the spray element contains steam, and the heating power cannot be too low to meet the liquid vaporization needs. By limiting the ratio of the target heating power to the target spray rate to less than or equal to 40W (g/min), it can prevent the spray component from completely vaporizing the liquid and ensure that the steam ejected by the spray component is mixed with tiny water droplets, thereby passing through all the components. The mixed small water droplets enhance the scouring effect of oil on the surface of the food to be cooked, thereby improving the oil removal performance of cooking utensils.

Specifically, when the hot air module is used to supply heat to the cooking cavity, and then the food placed in the cooking cavity is cooked, as the cooking proceeds, a certain medium, such as grease, etc., will be slowly produced on the surface of the food, which will affect the texture of the food. Quality cannot meet people's requirements. By causing the spray component to spray according to a preset spray mode during the cooking process, the rinsing medium can be sprayed into the cooking cavity, thereby rinsing the medium on the surface of the food being cooked. In this way, while the food is being cooked, the rinsing medium can be sprayed onto the food being cooked through the spray component to remove the medium generated on the surface of the food. This eliminates the need for the user to perform additional cleaning of the cooked food, thereby improving the efficiency of cooking food. , ensuring the taste of food and meeting the needs of users.

Specific embodiments, as shown in Figure 10, first, the food is quickly baked at temperature T1 (170°C to 200°C) for a time t1 (5 to 10 minutes) to allow media such as grease to be generated on the surface of the food. Afterwards, when the working time of the hot air module reaches the set threshold, the spray component is controlled to spray the flushing medium to the food surface at the flow rate Q1 (10 to 100g/min) to flush away the grease and other media on the food surface. Then, the sprayed food is quickly dried at temperature T2 (170°C to 200°C), grease and other media are produced again on the surface of the food, and when the working time of the hot air module reaches the set threshold again, the spray component is controlled again to The flow rate Q1 (10 to 100g/min) sprays the flushing medium onto the food surface to flush away the grease and other media on the food surface, and this cycle is repeated for several cycles. Finally, the food is quickly baked at temperature T3 (170°C to 180°C) for a time of t3 (5 to 10 minutes), and the cooking is completed.

Figure 12 shows a schematic block diagram of a cooking appliance control system 300 proposed in the twelfth embodiment of the present application. Among them, the control system 300 of the cooking appliance includes: a control module 302. The control module 302 controls the hot air module to supply heat to the cooking cavity, and during the cooking process, controls the spray component to spray according to a preset spray mode to flush the food to be cooked. The medium on which food is cooked.

In this embodiment, the control system 300 of the cooking appliance includes a control module 302, which is used to control 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 can also be used to control the spray component to spray according to a preset spray mode during the cooking process, and spray the flushing medium into the cooking cavity to flush the medium on the surface of the food to be cooked. In this way, while cooking food, the medium generated on the food surface can also be removed, without the need for users to perform additional cleaning, which improves the efficiency of cooking food, ensures the taste of food, and meets the needs of users.

Further, in this embodiment, the control module 302 is specifically used to control the hot air module to stop providing heat for the cooking cavity, or to control the hot air module to continue to provide heat for cooking during the process of controlling the spray assembly to spray according to the preset spray mode. Cavity heating. In this way, the hot air module and the spray component are independent of each other, and the work of the hot air module is not limited by the work of the spray component. In this way, the hot air module and the spray assembly can work at the same time, improving cooking efficiency.

Further, in the embodiment, the control system 300 of the cooking appliance also includes a first detection module, the first detection module is used to detect the operating parameters of the cooking appliance, and the control module 302 is specifically configured to whenever the operating parameters of the cooking appliance are greater than or When equal to the parameter threshold, the spray component is controlled to spray according to the preset spray mode.

In this embodiment, the operating parameters of the cooking appliance are detected through the first detection module. Whenever the operating parameters of the cooking appliance are greater than or equal to the parameter threshold, it means that a certain amount of medium has been generated on the surface of the food to be cooked. At this time, the control The module 302 will control the spray component to spray according to the preset spray mode to remove the medium on the food surface. In this way, the spray component is controlled to spray according to the preset spray mode according to the parameter threshold, which ensures the accuracy and timeliness of the spray component, avoids waste of resources, and improves cooking efficiency.

In a specific embodiment, the operating parameter includes the temperature in the cooking cavity. Specifically, when the temperature in the cooking cavity is greater than or equal to a certain value, it means that a certain amount of medium has been produced on the surface of the food in the cooking cavity. At this time, the control module 302 will control the spray component to perform the spraying according to the preset spray mode. Spray to remove media from food surface.

In a specific embodiment, the operating parameters include the working 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 means 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 will control the spray. The component sprays according to the preset spray pattern to remove media from the food surface.

Further, in this embodiment, the control system 300 of the cooking appliance also includes a second detection module, the second detection module is used to obtain the number of times the spray component sprays according to the preset spray mode, and the control module 302 It is also used to control the sprinkler component to stop working when the number of sprinklers is greater than or equal to the threshold of sprinkler times.

Specifically, in this embodiment, when the number of sprays performed by the spray component according to the preset spray mode is greater than or equal to the spray number threshold, it means that the total amount of spray of the flushing medium has reached a certain value, and this At this time, the medium on the surface of the food in the cooking cavity has been flushed clean, and there is no need to flush again. The control module 302 will control the spray component to stop working during this cooking and not start the next spray. In this way, the spray component can be controlled to stop working in time when the medium on the food surface is washed away, thus avoiding damage to the taste and quality of the food due to long-term spraying. At the same time, it also avoids waste of resources.

Further, in this embodiment, the control system 300 of the cooking appliance further includes a third detection module, which is used to obtain the type of food material to be cooked, and the control module 302 is also used to determine the spray number threshold according to the type of food material.

In this embodiment, different types of food materials are different in weight, volume, etc., therefore, different food materials require different times of spraying. Through the third detection module, the type of ingredients to be cooked is obtained, and the threshold value of the number of sprays is determined based on the type of ingredients, which can improve the accuracy of the number of sprays, thereby improving the accuracy of the spray amount of the flushing medium, ensuring the quality of the food and avoiding Reduce resource waste and improve cooking efficiency.

Further, in this embodiment, the control system 300 of the cooking appliance also includes a fourth detection module, which is used to obtain the spray amount of the flushing medium during the process of controlling the spray component to spray according to the preset spray mode, The control module 302 is also used to control the spray component to stop the current spray when the spray amount is greater than or equal to the spray amount threshold.

Specifically, in this embodiment, during the cooking process, when the spray volume of the spray component according to the preset spray mode is greater than or equal to the spray volume threshold, it means that the medium on the food surface has been washed away. At this time, the control module 302 will control the spray component to stop this spray. In this way, every time the medium on the food surface is washed away, the spray component will stop working in time and no longer spray, avoiding the waste of resources.

In a specific embodiment, during the cooking process, when the total amount of spraying by the spraying component according to the preset spraying mode reaches a certain value, it means that the medium generated on the food surface has been washed away, and there is no need to proceed further. Once flushed, at this time, the control module 302 will control the spray component to stop the cooking work and not start the next spray. In this way, when the medium generated on the food surface is washed away, the spraying work on the food can be stopped in time, preventing long-term spraying from affecting the taste and quality of the food, and avoiding the waste of resources.

Further, in this embodiment, the control system 300 of the cooking appliance further includes a fifth detection module for obtaining the amount of ingredients to be cooked, and the control module 302 is also used to determine the spray amount threshold according to the amount of ingredients.

In this embodiment, different amounts of food require different amounts of spraying. When the amount of food is larger, more spraying is required, and when the amount of food is smaller, less spraying is required. Through the fifth detection module, the amount of ingredients to be cooked is obtained, and the spray amount threshold is determined based on the amount of ingredients, which can improve the accuracy of the spray amount of the flushing medium, ensure the taste and quality of the food, avoid waste of resources, and improve cooking efficiency. efficiency.

Further, in this embodiment, the preset spray mode includes an interval spray mode. Specifically, during the cooking process, as the cooking time increases, the amount of medium produced on the food surface will vary. If the parameter threshold changes with the cooking process, certain conditions need to be reached each time to trigger the spray component. When working, the spray component will spray flushing medium into the cooking cavity in interval spray mode. In this way, the accuracy of the spray assembly can be improved, resource waste can be avoided, and cooking efficiency can be improved.

Further, in this embodiment, the preset spray mode includes a continuous spray mode. Specifically, during the cooking process, as the cooking time increases, the amount of medium produced on the food surface will vary. If the parameter threshold remains unchanged, the spray component will be triggered to continuously spray and flush the medium into the cooking cavity. , which causes the spray component to spray the flushing medium into the cooking cavity in continuous spray mode. In this way, the spray component continuously sprays the flushing medium into the cooking cavity, which ensures that the spray component flushes the medium on the food surface clean.

The thirteenth embodiment of the present application provides a readable storage medium on which a program is stored. When the program is executed by a processor, the steps of the cooking appliance control method in any of the above embodiments are implemented.

In this embodiment, the readable storage medium proposed in this application realizes the control method of the cooking appliance in any of the above technical solutions when the program stored thereon is executed by the processor. Therefore, the readable storage medium can realize the control method of the cooking appliance. All the beneficial effects of the control method of cooking appliances will not be described in detail.

In the description of this application, the term "multiple" refers to two or more than two. Unless otherwise clearly defined, the orientation or positional relationship indicated by the terms "upper", "lower", etc. is based on that shown in the drawings. The orientation or positional relationship is only for the convenience of describing the present application and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation of the present application; The terms "connection", "installation", "fixing", etc. should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or through an intermediate connection. Media are indirectly connected. For those of ordinary skill in the art, the specific meanings of the above terms in this application can be understood according to specific circumstances.

In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiments," etc., mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in the present application. in at least one embodiment or example. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above are only preferred embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various modifications and changes. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of this application shall be included in the protection scope of this application.

Claims

A cooking utensil, including:

A body with a cooking cavity inside the body, and the cooking cavity is used to place food to be cooked;

A hot air module is provided on the body and used to provide heat for the cooking cavity;

A spray assembly is provided on the body and used to spray flushing medium into the cooking cavity to flush the medium on the surface of the food to be cooked;

A control component is provided on the body and is electrically connected to the hot air module and the spray component. The control component at least controls the spray component to spray according to a preset spray mode.
The cooking appliance of claim 1, wherein the control assembly includes:

A detection component is provided on the body and can be used to detect operating parameters of the cooking appliance;

A controller, electrically connected to the detection piece, the hot air module and the spray assembly, and the controller controls the operation of the hot air module and the spray assembly based on the detection results of the detection piece;

Wherein, the operating parameters include the temperature in the cooking cavity and/or the working time of the hot air module.
The cooking appliance of claim 1, wherein the spray assembly includes:

A liquid storage component is provided on the body;

Pipeline, connected with the liquid storage part;

A switch component is provided on the pipeline and is electrically connected to the control component;

A spray member is provided on the pipeline and used to spray the flushing medium to the cooking cavity;

Wherein, the flushing medium includes liquid and/or steam.
The cooking appliance of claim 3, wherein the spray assembly further includes:

A flow meter is provided on the pipeline and is electrically connected to the control component. The control component controls the spray amount of the flushing medium based on the detection results of the flow meter.
The cooking appliance according to claim 3, further comprising:

A drag-bearing piece is provided in the cooking cavity and used to support the food to be cooked;

A positioning portion is provided on the body and used to position the drag-bearing member.
The cooking appliance according to claim 5, wherein

In the height direction of the cooking utensil, the spray member is located above the drag support member, and the spray member faces the drag support member.
The cooking appliance according to any one of claims 1 to 6, wherein the hot air module includes:

A driving member is provided on the body and is electrically connected to the control component;

A hot air fan is connected to the driving member;

A heating element is provided on the body and electrically connected to the control component.
The cooking appliance according to any one of claims 1 to 6, wherein

The cooking appliance is a steam air fryer.
A method of controlling a cooking appliance, used for the cooking appliance according to any one of claims 1 to 8, wherein the method of controlling the cooking appliance includes:

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

During the process of cooking the cavity, the spray component is controlled to spray according to a preset spray mode to flush the medium on the surface of the food in the cavity to be cooked.
The method of controlling a cooking appliance according to claim 9, wherein:

In the process of controlling the spray component to spray according to the preset spray mode, the hot air module is controlled to stop providing heat to the cooking cavity, or the hot air module is controlled to continue to provide heat to the cooking cavity.
The method of controlling a cooking appliance according to claim 9, wherein:

Detect operating parameters of cooking appliances,

Whenever the operating parameter of the cooking appliance is greater than or equal to the parameter threshold, control the spray component to spray according to a preset spray mode;

Wherein, during the operation of the cooking appliance, the parameter threshold remains unchanged, or the parameter threshold changes with the progress of the cooking cavity.
The method of controlling a cooking appliance according to claim 11, wherein:

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

The operating parameters include the working time of the hot air module.
The control method of a cooking appliance according to any one of claims 10 to 12, further comprising:

Obtain the number of sprays the spray component performs according to the preset spray mode;

When the number of sprays is greater than or equal to the threshold value of the number of sprays, the spray component is controlled to stop working.
The method of controlling a cooking appliance according to claim 13, further comprising:

Obtain the food type of the food to be cooked in the cavity;

The spraying times threshold is determined according to the type of food material.
The method of controlling a cooking appliance according to any one of claims 10 to 12, further comprising:

In the process of controlling the spray component to spray according to the preset spray mode, obtain the spray amount of the flushing medium;

When the spray amount is greater than or equal to the spray amount threshold, the spray component is controlled to stop the current spray.
The method of controlling a cooking appliance according to claim 15, further comprising:

Obtain the amount of ingredients in the cooking cavity;

The spray amount threshold is determined based on the amount of food.
The method of controlling a cooking appliance according to claim 15, wherein:

The preset spray modes include: interval spray mode and/or continuous spray mode.
The method of controlling a cooking appliance according to claim 15, further comprising:

In the process of controlling the spray component to spray according to the preset spray mode, the target spray rate of the spray component is determined according to the preset spray volume threshold;

Determine the target heating power of the spray component according to the target spray rate;

The spray assembly is controlled to operate at the target heating power and the target spray rate.
The method of controlling a cooking appliance according to claim 18, wherein the range of the ratio of the target heating power to the target spray rate is: greater than or equal to 20W and less than or equal to 40W.
A control system for cooking utensils, used for the cooking utensils according to any one of claims 1 to 8, wherein the control system for cooking utensils includes:

Control module, the control module controls the hot air module to supply heat to the cooking cavity, and during the cooking process, controls the spray component to spray according to a preset spray mode to wash the surface of the food to be cooked medium.
A readable storage medium with a program stored thereon, wherein when the program is executed by a processor, the control method of the cooking appliance according to any one of claims 9 to 19 is implemented.