WO2024087078A1

WO2024087078A1 - Cooking device, air fryer, electronic terminal, and cooking control method

Info

Publication number: WO2024087078A1
Application number: PCT/CN2022/127801
Authority: WO
Inventors: 胡涛; 谢瑞; 刘宝文
Original assignee: 深圳市虎一科技有限公司
Priority date: 2022-10-26
Filing date: 2022-10-26
Publication date: 2024-05-02

Abstract

A cooking device, an air fryer, an electronic terminal for controlling a cooking device, and a computer-readable storage medium and a cooking control method. The cooking control method comprises: receiving a food-material selection instruction (100); at least in response to the food-material selection instruction, acquiring a cooking parameter curve corresponding to a food material (110), wherein the cooking parameter curve is a curve which is used for describing a cooking parameter as a function of a cooking time, and the cooking parameter comprises a cooking temperature and/or a cooking wind speed; and controlling a cooking device to operate according to the acquired cooking parameter curve (130).

Description

Cooking device, air fryer, electronic terminal and cooking control method

Technical Field

The present invention relates to the field of food cooking appliances, and in particular to a cooking device, an air fryer, an electronic terminal for controlling the cooking device, a computer-readable storage medium and a cooking control method.

Background technique

As people's quality of life improves, cooking equipment such as air fryers are becoming more and more popular and widely used. Air fryers mainly use air to replace the hot oil in the frying pan to cook the ingredients. In this process, the hot air blows away the moisture on the surface of the ingredients, making the ingredients achieve an effect similar to frying, thus achieving "air frying".

However, the "air frying" effect achieved by the current air fryer is still unsatisfactory and there is room for improvement.

Summary of the invention

The present invention mainly provides a cooking device, an air fryer, an electronic terminal for controlling the cooking device, a computer-readable storage medium and a cooking control method, which are described in detail below.

According to the first aspect, an embodiment provides an air fryer, the air fryer having a manual adjustment mode and an intelligent recommendation mode, the air fryer comprising:

An air fryer body, wherein the air fryer body has a cooking cavity;

A heating air supply component, used for delivering hot air for cooking to the cooking cavity;

A controller, used to control the operation of the heating and air supply component;

An operation panel is arranged on the air fryer body; the operation panel has a first group of operation keys, a second group of operation keys and a start key; the first group of operation keys corresponds to the manual adjustment mode, the first group of operation keys includes a temperature adjustment key and a time adjustment key, the temperature adjustment key is used for the user to manually adjust the cooking temperature, and the time adjustment key is used for the user to manually adjust the cooking time; the second group of operation keys corresponds to the intelligent recommendation mode, the second group of operation keys includes a plurality of option keys, each option key corresponds to one or a category of ingredients, each option key also corresponds to a cooking parameter curve corresponding to a preset cooking time, the cooking parameter curve is a curve used to describe the change of cooking parameters with cooking time, the cooking parameters include cooking temperature and cooking wind speed, and at least the cooking wind speed will change during the cooking time; wherein:

In the manual adjustment mode:

The controller obtains the cooking temperature set by the user through the temperature adjustment key and the cooking time set by the time adjustment key;

In response to the user's operation of the start button, the controller controls the heating and air supply component to work according to the acquired cooking temperature and cooking time;

In the smart recommendation mode:

The controller determines the option key selected by the user;

The controller acquires the cooking parameter curve corresponding to the selected option key;

In response to the user's operation of the start key, the controller controls the heating and air supply component to operate according to the cooking parameter curve corresponding to the selected option key.

According to the second aspect, an embodiment provides an air fryer, comprising:

An air fryer body, wherein the air fryer body has a cooking cavity;

An operation panel is arranged on the main body of the air fryer; the operation panel includes a plurality of option keys, each option key corresponds to one or a category of food, and each option key also corresponds to a cooking parameter curve, the cooking parameter curve is a curve used to describe the change of cooking parameters with cooking time, and the cooking parameters include cooking temperature and cooking wind speed; there is at least one option key among the plurality of option keys, and the cooking parameter curve corresponding to the option key has at least two cooking wind speeds within the cooking time;

Controller for:

In response to the operation on the option key, determining the currently selected option key;

Obtaining the cooking parameter curve corresponding to the selected option key;

The heating and air supply component is controlled to operate according to the cooking parameter curve corresponding to the selected option key.

According to the third aspect, an embodiment provides an air fryer, comprising:

An air fryer body, wherein the air fryer body has a cooking cavity;

An operation panel is arranged on the air fryer body; the operation panel includes a plurality of operation keys, each operation key corresponds to a cooking parameter curve, the cooking parameter curve is a curve used to describe the change of cooking parameters with cooking time, and the cooking parameters include cooking temperature and cooking wind speed; at least one operation key among the plurality of operation keys has a cooking parameter curve corresponding to which has at least two cooking wind speeds within the cooking time;

Controller for:

In response to an operation on the operation key, determining a currently selected operation key;

Obtaining a cooking parameter curve corresponding to the selected operation key;

The heating and air supply component is controlled to operate according to the cooking parameter curve corresponding to the selected operation key.

According to a fourth aspect, an embodiment provides a cooking control method, which is applied to a cooking device, and the cooking control method includes:

Receiving food selection instructions;

At least in response to the ingredient selection instruction, a cooking parameter curve corresponding to the ingredient is acquired; the cooking parameter curve is a curve used to describe the change of cooking parameters with cooking time, and the cooking parameters include cooking temperature and/or cooking wind speed;

The cooking component of the cooking device is controlled to work according to the acquired cooking parameter curve.

According to a fifth aspect, an embodiment provides a cooking device, comprising:

A cooking device body, wherein the cooking device body has a cooking cavity;

A cooking component, used for cooking food placed in the cooking cavity;

Memory, used to store programs;

A processor is used to implement the cooking control method described in any embodiment of this document by executing the program stored in the memory.

According to a sixth aspect, an embodiment provides a method for controlling a cooking device through an electronic terminal, wherein the electronic terminal can establish a wireless communication connection with the cooking device, and the method includes:

Generate and display a first interface, wherein the first interface has a plurality of food selection items;

At least in response to a selection instruction for the food selection item, acquiring a cooking parameter curve corresponding to the food;

in:

The cooking parameter curve is a curve used to describe the changes of cooking parameters with cooking time, and the cooking parameters include cooking temperature and/or cooking wind speed; the cooking parameter curve corresponding to the ingredients is used to: enable the cooking device to work based on the cooking parameter curve corresponding to the ingredients.

According to a seventh aspect, an embodiment provides an electronic terminal for controlling a cooking device, comprising:

A communication module, used to establish a wireless communication connection with the cooking device;

a memory storing a program; and

A processor is used to implement the method of controlling a cooking device through an electronic terminal as described in any embodiment of this document by executing the program stored in the memory.

According to an eighth aspect, an embodiment provides a computer-readable storage medium, comprising a program, wherein the program can be executed by a processor to implement the method described in any embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG1 is a schematic structural diagram of an air fryer according to an embodiment;

FIG2 is a schematic structural diagram of an air fryer according to an embodiment;

FIG3 is a schematic structural diagram of an air fryer according to an embodiment;

FIG4 is a schematic diagram of the structure of a sensor in an air fryer according to an embodiment;

FIG. 5( a ) is a schematic diagram of the structure of a heating and air supply assembly in an air fryer according to an embodiment; FIG. 5( b ) is a schematic diagram of the structure of a heating and air supply assembly in an air fryer according to an embodiment;

Figures 6-1 to 6-14 are some examples of cooking parameter curves;

FIG7 is a schematic diagram of an operation panel of an embodiment;

FIG8 is a schematic diagram of an operation panel of an embodiment;

FIG9 is a schematic diagram of an operation panel according to an embodiment;

FIG. 10 is a schematic diagram of an operation panel according to an embodiment.

FIG11 is a schematic diagram of an operation panel according to an embodiment;

FIG12 is a schematic diagram of an operation panel according to an embodiment;

FIG13 is a schematic structural diagram of a cooking device according to an embodiment;

FIG14 is a flow chart of a cooking control method according to an embodiment;

FIG. 15 is a flow chart of acquiring a cooking parameter curve corresponding to an ingredient in response to at least an ingredient selection instruction according to an embodiment;

FIG. 16 is a flow chart of acquiring a cooking parameter curve corresponding to an ingredient in response to at least an ingredient selection instruction according to an embodiment;

FIG17 is a schematic diagram of the structure of a cooking device according to an embodiment;

FIG. 18 is a flow chart of a method for controlling a cooking device through an electronic terminal according to an embodiment;

FIG. 19 is a flow chart of a method for controlling a cooking device through an electronic terminal according to an embodiment;

FIG. 20 is a schematic diagram of the structure of an electronic terminal for controlling a cooking device according to an embodiment.

Detailed ways

The present invention is further described in detail below by specific embodiments in conjunction with the accompanying drawings. Wherein similar elements in different embodiments adopt associated similar element numbers. In the following embodiments, many detailed descriptions are for making the present application better understood. However, those skilled in the art can easily recognize that some features can be omitted in different situations, or can be replaced by other elements, materials, methods. In some cases, some operations related to the present application are not shown or described in the specification, this is to avoid the core part of the present application being overwhelmed by too much description, and for those skilled in the art, it is not necessary to describe these related operations in detail, and they can fully understand the related operations according to the description in the specification and the general technical knowledge in the art.

In addition, the features, operations or characteristics described in the specification can be combined in any appropriate manner to form various implementations. At the same time, the steps or actions in the method description can also be interchanged or adjusted in a manner that is obvious to those skilled in the art. Therefore, the various sequences in the specification and the drawings are only for the purpose of clearly describing a certain embodiment and are not meant to be a required sequence, unless otherwise specified that a certain sequence must be followed.

The serial numbers of the components in this document, such as "first", "second", etc., are only used to distinguish the objects described and do not have any order or technical meaning. The "connection" and "coupling" mentioned in this application include direct and indirect connections (couplings) unless otherwise specified.

In the process of cooking ingredients or food, the cooking device heats the air through, for example, a heating tube, and blows the hot air toward the food through, for example, a fan, so as to heat the food. In some embodiments, the cooking device includes an air fryer, an oven with an air frying function, a small oven, and the like, which are cooking devices capable of frying and baking. The following is an explanation using an air fryer as an example. Generally, before starting cooking, the air fryer can provide a temperature setting function, such as 160 degrees, 180 degrees, or 200 degrees, etc. After the user sets the temperature, the air fryer air fries the food to be cooked according to the set temperature; during the cooking process, the fan rotates at a constant rate to blow the hot air toward the food being cooked. Before starting cooking, some air fryers can provide not only the temperature setting function, but also the wind speed setting, such as providing 2 to 3 wind speeds. After the user sets the air frying temperature and wind speed, the air fryer air fries the food to be cooked according to the set temperature and wind speed.

In some examples, the applicant believes that the corresponding air frying temperature and wind speed should be intelligently provided according to different ingredients; further, when cooking food, the temperature and wind speed should not always be constant, but the corresponding temperature and/or wind speed should be customized according to the characteristics of the ingredients; further, the characteristics of the ingredients will gradually change during the cooking process, so during the cooking process, the temperature and/or wind speed also need to be adjusted accordingly, such as temperature control and wind speed control in stages; among them, wind speed is often an underestimated and long-ignored factor in the cooking process, especially in the cooking process of air frying and baking. However, wind speed has a considerable impact on the final taste. Take air frying as an example:

For example, when air frying skinless meat (such as steak, chicken breast, pork chop or lamb chops, etc.), it is advisable to first use low wind speed for slow heating and cooking to avoid loss of internal juice, and then use high wind speed for rapid surface dehydration to achieve surface carbonization, so as to achieve a cooking effect of crispy outside and tender inside.

For another example, when air frying meat with skin (such as chicken legs, whole chicken or chicken wings, etc.), it is advisable to first use high wind speed to quickly dehydrate and harden the skin to lock moisture on the surface, then use medium or low wind speed to heat and mature, and finally use high wind speed to dehydrate and defat the surface to achieve a cooking effect of crispy outside and tender inside;

For another example, when air frying baked ingredients (such as bread, cakes, or egg tarts), it is advisable to use a low wind speed first to avoid affecting the shape of the dough and batter. After the dough and batter rise, use a medium-high wind speed to dehydrate and caramelize the surface to achieve a crispy texture inside and a crispy texture outside.

For another example, for air frying of dried fruit ingredients (such as dried meat, dried nuts or vegetables, etc.), this type of air frying is mainly to achieve dehydration cooking. Due to the high water content of the ingredients in the early stage, using low wind speed will be too slow, and using high wind speed may blow the dried fruits apart and mess them up. Therefore, it is advisable to use medium wind speed for dehydration first. As the ingredients are dehydrated and lose weight, gradually reduce the wind speed to avoid the ingredients from being blown up and agglomerated, so as to achieve uniform drying of the ingredients.

The above are some instructions for controlling or changing the wind speed during the cooking process (or air frying process).

Similarly, during the air frying process, if the temperature is controlled and changed, a better air frying effect can be achieved, making the taste better.

Furthermore, in the air frying process, the temperature and wind speed are combined and controlled and changed in coordination, so as to achieve a better air frying effect and a better taste. It can be understood that the above description is for other cooking methods using hot air or heated air.

The air fryer is further described below with reference to the accompanying drawings.

1 and 3 , the air fryer in some embodiments includes an air fryer body 10 , a heating and air supply assembly 50 , and a controller 90 , which will be described in detail below.

The air fryer body 10 has a cooking cavity 11, and the cooking cavity 11 is used to place the food to be cooked. It should be noted that the cooking cavity 11 here is used to place the food to be cooked, which can be placed directly or indirectly, for example, by placing the food in the cooking cavity 11 through a removable hanging basket 13, as shown in Figure 2.

The heating air supply assembly 50 is used to deliver hot air for cooking to the cooking cavity 11. The heating air supply assembly 50 heats the air and blows the hot air (hot air) toward the food in the cooking cavity 11 to perform air frying. In some embodiments, the heating air supply assembly 50 includes a heating element 51 and an air supply element 53. The heating element 51 is used to generate heat after being powered on to heat the air, and the air supply element 53 is used to blow the heated air toward the food in the cooking cavity 11. In some embodiments, the heating element 51 can be implemented by a plurality of heating tubes. In some embodiments, the air supply element 53 can be implemented by a fan. In order to achieve a better air frying effect, the heating air supply assembly 50 can be arranged below the top wall of the inner cavity of the cooking cavity 11. Specifically, the air supply element 53 and the heating element 51 are sequentially arranged below the top wall of the inner cavity of the cooking cavity 11, so that the air supply element blows air downward, and the air is heated by the heating element 51 before reaching the food placed on the bottom wall of the inner cavity of the cooking cavity 11.

The controller 50 is used to control the operation of the heating and air supply component 50. In some embodiments, the controller 50 controls the operation of the heating and air supply component 50 according to cooking parameters such as cooking temperature and cooking wind speed.

In some embodiments, please refer to Figure 4, the air fryer may include one or more sensors, for example, a temperature sensor 11a is set near the heating element 51, a temperature sensor 11b is set at a preset position in the cooking cavity 11, and a flow sensor 11c is set at a preset position in the cooking cavity 11, such as a weight sensor 11d, etc. These sensors will be further described below.

The cooking temperature can be characterized by one or more of the current, voltage or power of the heating element 51. The cooking temperature can also be characterized by the temperature of the heating element 51. The cooking temperature can also be characterized by the temperature inside the cooking cavity 11. For example, the temperature of the heating element 51 can be obtained by setting a temperature sensor 11a near the heating element 51. The controller 50 can adjust the driving current and/or driving voltage of the heating element 51 according to the temperature feedback from the temperature sensor 11a, so as to achieve the desired temperature stabilization of the temperature of the heating element 51. Similarly, the temperature inside the cooking cavity 11 can be obtained by setting a temperature sensor 11b at a preset position inside the cooking cavity 11. The controller 50 can adjust the driving current and/or driving voltage of the heating element 51 according to the temperature feedback from the temperature sensor 11b, so as to achieve the desired temperature stabilization of the temperature inside the cooking cavity 11.

Therefore, the controller 50 controls the heating and air supply component 50 to work according to the cooking temperature, which means that the parameters characterizing the cooking temperature reach the expected ones. For example, taking the temperature in the cooking cavity 11 as an example to characterize the cooking temperature, the controller 50 controls the heating and air supply component 50 to work according to the cooking temperature, which means that the temperature in the cooking cavity 11 reaches the above-mentioned cooking temperature; taking the cooking temperature of 160 degrees as an example, the controller 50 controls the heating and air supply component 50 to work according to the cooking temperature of 160 degrees, which means that the temperature in the cooking cavity 11 reaches the cooking temperature of 160 degrees; taking the cooking temperature of 200 degrees as an example, the controller 50 controls the heating and air supply component 50 to work according to the cooking temperature of 200 degrees, which means that the temperature in the cooking cavity 11 reaches the cooking temperature of 200 degrees; taking the cooking temperature of 230 degrees as an example, the controller 50 controls the heating and air supply component 50 to work according to the cooking temperature of 230 degrees, which means that the temperature in the cooking cavity 11 reaches the cooking temperature of 230 degrees.

The cooking wind speed can be characterized by one or more of the current, voltage, power or rotational speed of the air supply member 53. The cooking wind speed can also be characterized by the air flow speed or flow rate in the cooking cavity 11. For example, by setting a flow sensor 11c at a preset position in the cooking cavity 11, the air flow speed in the cooking cavity 11 can be measured. The controller 50 can adjust the driving current, driving voltage or rotational speed of the air supply member 53 through the temperature feedback from the flow sensor 11c, so as to achieve the desired air flow speed in the cooking cavity 11.

In some embodiments, please refer to FIG. 5(a), the air supply member 53 can be realized by a shaded pole motor 54a in conjunction with a hot air fan 54b, thereby achieving one or more cooking wind speeds. In some embodiments, please refer to FIG. 5(b), the air supply member 53 can also be realized by a brushless DC motor 55a in conjunction with a hot air fan 55b, thereby achieving one or more cooking wind speeds, and even achieving stepless wind speed adjustment. Specifically, the brushless DC motor will detect the speed signal in real time during operation and perform PID (Proportional Integral Derivative) speed precision adjustment.

In some embodiments, the controller 50 can not only control the operation of the heating and air supply assembly 50 according to the fixed cooking temperature and the fixed cooking wind speed, but also adjust and change the cooking parameters such as the cooking temperature and the cooking wind speed during the cooking process. It can be understood that during the cooking process, only the cooking temperature can be adjusted and changed, only the cooking wind speed can be adjusted and changed, or both the cooking temperature and the cooking wind speed can be adjusted and changed, which mainly depends on the set program.

In order to describe the cooking process (or air frying process) more accurately and specifically, the concept of a cooking parameter curve is introduced in some embodiments. The cooking parameter curve is a curve used to describe the change of cooking parameters with cooking time. In some embodiments, the cooking parameters include cooking temperature and/or cooking wind speed. Figures 6-1 to 6-14 are some examples of cooking parameter curves; specifically, the cooking parameter curve may include a curve of cooking temperature changing with cooking time and/or a curve of cooking wind speed changing with cooking time. Each cooking parameter such as cooking temperature and cooking wind speed can be displayed in its own coordinate system. For example, Figures 6-1 to 6-6 are curves of cooking temperature changing with cooking time, and Figures 6-7 to 6-13 are curves of cooking wind speed changing with cooking time. Each cooking parameter can also be displayed in the same coordinate system. For example, Figure 6-14 is such an example, where the solid line represents the cooking temperature and the dotted line represents the cooking wind speed.

In some embodiments, the air fryer develops corresponding cooking parameter curves for one or more ingredients, or one or more categories of ingredients based on different ingredient characteristics, such as initial characteristics and/or characteristics exhibited during the cooking process. During the cooking process, the cooking parameter curve corresponding to the ingredient to be cooked is selected to cook the ingredient (air frying).

In some embodiments, the air fryer formulates corresponding cooking parameter curves according to different functions, such as conventional air frying function, grilling function through air frying, roasting function through air frying, baking function through air frying, dehydration and air drying function through air frying, etc. During the cooking process, the cooking parameter curve corresponding to the required function is selected to cook the ingredients (air frying).

In some embodiments, the user can select the desired cooking parameter curve for air frying through physical or virtual buttons, thereby achieving a good food taste.

7 , the air fryer in some embodiments includes an operation panel 12, which is disposed on the air fryer body 10, for example, on the front of the air fryer body 10, for user operation. In some embodiments, the operation panel 12 may also include a display screen 14, which may be used to display information, such as the remaining cooking time, etc.

In some embodiments, the operation panel 12 has a plurality of operation keys 20, and each operation key 20 corresponds to a cooking parameter curve. As described above, the cooking parameter curve is a curve used to describe how a cooking parameter changes with cooking time. Furthermore, there is at least one operation key among the plurality of operation keys 20, and the cooking parameter curve corresponding to the operation key has at least two cooking wind speeds within the cooking time, that is, the wind speed in the cooking parameter curve changes within the cooking time.

In some embodiments, different operation keys 20 correspond to different cooking parameter curves.

In some embodiments, the cooking parameter curve corresponding to the operation key 20 has its cooking time also limited on the cooking parameter curve, that is, the operation key 20 corresponds to a cooking parameter curve corresponding to a preset cooking time, and the cooking times corresponding to different operation keys 20 may be the same or different, which can be set according to actual conditions.

In some embodiments, the cooking parameter curve corresponding to one or more operation keys 20 includes: at least two cooking wind speeds that change within the cooking time, that is, the cooking wind speed curve shows at least two cooking wind speeds within the cooking time.

In some embodiments, the cooking parameter curve corresponding to one or more operation keys 20 includes: a cooking wind speed curve that changes continuously within the cooking time.

In some embodiments, the cooking parameter curve corresponding to one or more operation keys 20 includes: at least two cooking temperatures that change within the cooking time, that is, the cooking temperature curve shows at least two cooking temperatures within the cooking time.

In some embodiments, the cooking parameter curve corresponding to one or more operation keys 20 includes: a cooking temperature curve that changes continuously within the cooking time.

A working process can be as follows:

In response to the operation of the operation key 20, the controller 90 determines the currently selected operation key 20; the controller 90 obtains the cooking parameter curve corresponding to the selected operation key 20, and controls the heating and air supply component 50 to work according to the cooking parameter curve corresponding to the selected operation key 20. For example, when the user presses one of the multiple operation keys 20 on the operation panel 12 (which may be referred to as the target operation key), the controller obtains the cooking parameter curve corresponding to the target operation key (which may be referred to as the target cooking parameter curve), and controls the heating and air supply component 50 to work according to the target cooking parameter curve.

In some embodiments, the user can also set the cooking time. For example, referring to FIG. 8 , the operation panel 12 can also include a time adjustment key 25 . The time adjustment key 25 can be used by the user to set the cooking time, such as 18 minutes, 20 minutes or 30 minutes.

As described above, the cooking parameter curve corresponding to the operation key 20 may have a preset cooking time. When the user presses an operation key 20 and resets the cooking time through the time adjustment key 25, especially when the set cooking time is different from the preset cooking time of the cooking parameter curve corresponding to the pressed operation key 20, it is necessary to adjust the cooking parameter curve corresponding to the pressed operation key 20 according to the cooking time set by the user.

In some embodiments, the controller 92 obtains the final cooking parameter curve F' according to the cooking time set by the user (may be referred to as the cooking time T) and the cooking parameter curve corresponding to the selected operation key 20 (may be referred to as the cooking parameter curve F):

For example, if the cooking time T is less than the preset cooking time of the cooking parameter curve F itself, a corresponding portion is directly intercepted from the cooking parameter curve F according to the cooking time T, thereby obtaining the final cooking parameter curve F' (or the adjusted and updated cooking parameter curve F);

For example, if the cooking time T is less than the preset cooking time of the cooking parameter curve F itself, the cooking parameter curve F is adjusted from its preset cooking time to the time period of the cooking time T in proportion, thereby obtaining the final cooking parameter curve F' (or the adjusted and updated cooking parameter curve F);

For another example, if the cooking time T is greater than the preset cooking time of the cooking parameter curve F itself, the curve component of the tail (e.g., 1/3 or 1/4, etc.) of the cooking parameter curve F is directly extended to the cooking time T according to the original change trend, thereby obtaining the final cooking parameter curve F' (or the adjusted and updated cooking parameter curve F);

For another example, if the cooking time T is greater than the preset cooking time of the cooking parameter curve F itself, the cooking parameter curve F is proportionally adjusted from its preset cooking time to the time period of the cooking time T, thereby obtaining the final cooking parameter curve F' (or the adjusted and updated cooking parameter curve F).

The controller 90 then controls the operation of the heating and air supply assembly 50 according to the final cooking parameter curve F' (or the adjusted and updated cooking parameter curve F).

In some embodiments, the user can also set the cooking time. For example, referring to FIG. 9 , the operation panel 12 can also include a weight adjustment key 26 . The weight adjustment key 26 allows the user to set the weight of the cooked food, such as 300 g, 500 g or 1000 g.

In some embodiments, the controller 90 can also obtain the weight of the food to be cooked through the weight sensor 11d.

In some embodiments, the cooking parameter curve corresponding to the operation key 20 corresponds to a preset weight. When the user presses an operation key 20 and sets the weight through the weight adjustment key 26, especially when the set weight is different from the preset weight corresponding to the cooking parameter curve corresponding to the pressed operation key 20, or when the actual weight of the food to be cooked obtained by the controller 90 through the weight sensor 11d is different from the preset weight corresponding to the cooking parameter curve corresponding to the pressed operation key 20, it is necessary to adjust the cooking parameter curve corresponding to the pressed operation key 20 according to the set or obtained weight.

In some embodiments, the controller 92 obtains the final cooking parameter curve F' according to the weight set or obtained by the user (may be referred to as the cooking weight G) and the cooking parameter curve corresponding to the selected operation key 20 (may be referred to as the cooking parameter curve F):

For example, if the cooking weight G is less than the weight preset in the cooking parameter curve F, the cooking time can be reduced proportionally. After the cooking time is reduced, the cooking parameter curve F can refer to the above-mentioned method of adjusting the cooking parameter curve F according to the cooking time set by the user, which will not be repeated here.

For example, if the cooking weight G is less than the weight preset in the cooking parameter curve F itself, the cooking time may be kept unchanged, but the amplitude of the cooking parameter curve F may be changed proportionally;

For example, if the cooking weight G is greater than the weight preset in the cooking parameter curve F, the cooking time can be increased proportionally. After the cooking time is increased, the cooking parameter curve F can refer to the above-mentioned method of adjusting the cooking parameter curve F according to the cooking time set by the user, which will not be repeated here.

For example, if the cooking weight G is greater than the preset weight of the cooking parameter curve F itself, the cooking time may be kept unchanged, but the amplitude of the cooking parameter curve F may be changed proportionally;

Of course, the cooking parameter curve F may also be changed by changing the cooking time and the amplitude of the cooking parameter curve F at the same time, so as to obtain the final cooking parameter curve F' (or the adjusted and updated cooking parameter curve F).

In some embodiments, the cooking parameter curve corresponding to the operation key 20 can also be directly used for cooking; in such an embodiment, the cooking cavity 11 can be set to be flat, that is, the depth-to-diameter ratio is relatively small, so that there is no need to consider the influence of food weight and/or user-set cooking time to a large extent, and the default cooking parameter curve with preset cooking time can be directly used for air frying.

The operation key 20 is described below by means of some examples.

In some embodiments, please refer to Figure 10, the multiple operation keys 20 on the operation panel 12 include multiple option keys 21, each option key 21 corresponds to one or a category of ingredients, for example, the option key 21 corresponding to French fries, another example is the option key 21 corresponding to chicken, another example is the option key 21 corresponding to steak, another example is the option key 21 corresponding to bacon, another example is the option key 21 corresponding to dried fruits, another example is the option key 21 corresponding to pastries, and so on.

First, the cooking wind speed curve is explained.

In some embodiments, the option key 21 corresponding to French fries has a corresponding cooking parameter curve including: first a high wind speed, then a low wind speed; or, the cooking wind speed gradually decreases from R11 to R12.

In some embodiments, the cooking parameter curve corresponding to the option key 21 corresponding to chicken includes: first low wind speed, then high wind speed; or, the cooking wind speed gradually increases from R21 to R22.

In some embodiments, the option key 21 corresponding to steak corresponds to a cooking parameter curve including: first a low wind speed, then a high wind speed; or, the cooking wind speed gradually increases from R31 to R32.

In some embodiments, the option key 21 corresponding to bacon has a corresponding cooking parameter curve including: first a medium wind speed and then a low wind speed; or, the cooking wind speed gradually decreases from R41 to R42.

In some embodiments, the option key 21 corresponding to the dried fruit has a corresponding cooking parameter curve including: first a medium wind speed, then a low wind speed; or, the cooking wind speed gradually decreases from R51 to R52.

In some embodiments, the option key 21 corresponding to the pastry has a corresponding cooking parameter curve including: first a low wind speed, then a high wind speed; or, the cooking wind speed gradually increases from R61 to R62.

Next, the cooking temperature curve is explained.

In some embodiments, the option key 21 corresponding to French fries corresponds to a cooking parameter curve including: first medium temperature, then high temperature; or, the cooking temperature gradually increases from T11 to T12.

In some embodiments, the option key 21 corresponding to chicken corresponds to a cooking parameter curve including: high temperature first, then low temperature, and then high temperature; or, the cooking temperature gradually decreases from T21 to T22, and then gradually increases from T22 to T23.

In some embodiments, the option key 21 corresponding to steak corresponds to a cooking parameter curve including: low temperature first, then high temperature; or, the cooking temperature gradually increases from T31 to T32.

In some embodiments, the option key 21 corresponding to bacon has a corresponding cooking parameter curve including: first low temperature, then high temperature; or, the cooking temperature gradually increases from T41 to T42.

In some embodiments, the option key 21 corresponding to the dried fruit has a corresponding cooking parameter curve including: first medium temperature, then low temperature; or, the cooking temperature gradually decreases from T51 to T52.

In some embodiments, the option key 21 corresponding to the pastry corresponds to a cooking parameter curve including: high temperature first, then medium-low temperature, and then high temperature; or, the cooking temperature gradually decreases from T61 to T62, and then gradually increases from T62 to R63.

The following are some examples to illustrate the combination of cooking temperature and cooking wind speed.

In some embodiments, the option key 21 corresponding to French fries has a corresponding cooking parameter curve including: first medium temperature and high wind speed, then high temperature and low wind speed.

In some embodiments, the option key 21 corresponding to chicken has a corresponding cooking parameter curve including: first high temperature and low wind speed, then low temperature and low wind speed, and then high temperature and high wind speed.

In some embodiments, the option key 21 corresponding to steak has a corresponding cooking parameter curve including: low temperature and low wind speed first, and then high temperature and high wind speed.

In some embodiments, the option key 21 corresponding to bacon has a corresponding cooking parameter curve including: first low temperature and medium wind speed, then high temperature and low wind speed.

In some embodiments, the option key 21 corresponding to the dried fruit has a corresponding cooking parameter curve including: first medium temperature and medium wind speed, and then low temperature and low wind speed.

In some embodiments, the option key 21 corresponding to the pastries corresponds to a cooking parameter curve including: first high temperature and low wind speed, then medium and low temperature and low wind speed, and then high temperature and high wind speed.

In some embodiments, the option key 21 corresponding to French fries has a corresponding cooking parameter curve including: the cooking temperature gradually increases from T11 to T12; and the cooking wind speed gradually decreases from R11 to R12.

In some embodiments, the option key 21 corresponding to chicken has a corresponding cooking parameter curve including: the cooking temperature gradually decreases from T21 to T22, and then gradually increases from T22 to T23; the cooking wind speed gradually increases from R21 to R22.

In some embodiments, the option key 21 corresponding to steak has a corresponding cooking parameter curve including: the cooking temperature gradually increases from T31 to T32; and the cooking wind speed gradually increases from R31 to R32.

In some embodiments, the option key 21 corresponding to bacon has a corresponding cooking parameter curve including: the cooking temperature gradually increases from T41 to T42; and the cooking wind speed gradually decreases from R41 to R42.

In some embodiments, the option key 21 corresponding to the dried fruit has a corresponding cooking parameter curve including: the cooking temperature gradually decreases from T51 to T52; the cooking wind speed gradually decreases from R51 to R52.

In some embodiments, the option key 21 corresponding to the pastry has a corresponding cooking parameter curve including: the cooking temperature gradually decreases from T61 to T62, and then gradually increases from T62 to R63; the cooking wind speed gradually increases from R61 to R62.

The ranges of temperature and wind speed are described below.

Taking the temperature in the cooking cavity 11 as an example to characterize the cooking temperature, high temperature refers to a temperature greater than 160 degrees, medium temperature refers to a range of 160 degrees to 100 degrees, and low temperature refers to a temperature less than 100 degrees.

Let’s take the motor speed as an example to represent the cooking speed. High speed refers to more than 2000 rpm, medium speed refers to 2000 rpm to 1500 rpm, and low speed refers to less than 1500 rpm.

In some embodiments, R12 is low wind speed; R21 is low wind speed, and R22 is high wind speed; in some embodiments, R31 is low wind, and R32 is high wind speed; in some embodiments, R41 is medium wind speed, and R42 is low wind speed; in some embodiments, R51 is medium wind speed, and R52 is low wind speed; in some embodiments, R61 is low wind speed, and R62 is high wind speed.

In some embodiments, R11 is greater than 2000 and R12 is less than 1500; in some embodiments, R21 is less than 1500 and R22 is greater than 2000; in some embodiments, R31 is less than 1500 and R32 is greater than 2000; in some embodiments, R41 is less than 2000 and greater than 1500 and R42 is less than 1500; in some embodiments, R51 is less than 2000 and greater than 1500 and in some embodiments, R52 is less than 1500; in some embodiments, R61 is less than 1500 and R62 is greater than 2000; the above units are all revolutions per minute.

In some embodiments, T11 is medium temperature and T12 is high temperature; in some embodiments, T21 is high temperature, T22 is low temperature, and T23 is high temperature; in some embodiments, T31 is low temperature and T32 is high temperature; in some embodiments, T41 is low temperature and T42 is high temperature; in some embodiments, T51 is medium temperature and T52 is low temperature; in some embodiments, T61 is high temperature, T62 is medium-low temperature, and T63 is high temperature.

In some embodiments, T11 is greater than 100 degrees and less than 160 degrees, and T12 is greater than 160 degrees; in some embodiments, T21 is greater than 160 degrees, T22 is less than 100 degrees, and T23 is greater than 160 degrees; in some embodiments, T31 is less than 100 degrees, and T32 is greater than 160 degrees; in some embodiments, T41 is less than 100 degrees, and T42 is greater than 160 degrees; in some embodiments, T51 is greater than 100 degrees and less than 160 degrees, and T52 is less than 100 degrees; in some embodiments, T61 is greater than 160 degrees, T62 is less than 160 degrees, and T63 is greater than 160 degrees.

In some embodiments, after pressing the option key 21 corresponding to the ingredient, the cooking time and/or ingredient weight set by the user may also be considered, which has been described in the above operation keys 20 and will not be repeated here.

In some embodiments, please refer to Figure 11, the multiple operation keys 20 on the operation panel 12 include multiple cooking function keys 23, such as an air frying function key 23, a grilling function key 23, a broiling function key 23, a baking function key 23, a dehydration and air drying function key 23, and the like.

First, the cooking wind speed curve is explained.

In some embodiments, the cooking parameter curve corresponding to the air frying function key 23 includes: continuous high wind speed.

In some embodiments, the cooking parameter curve corresponding to the grilling function key 23 includes: continuous medium wind speed.

In some embodiments, the cooking parameter curve corresponding to the grilling function key 23 includes: continuous maximum wind speed.

In some embodiments, the cooking parameter curve corresponding to the baking function key 23 includes: first low wind speed, then low wind speed, and then high wind speed. Baking can be baking bread, cakes, egg tarts, etc., so the baking function key 23 can be applicable to scenes such as baking bread, cakes, and egg tarts.

In some embodiments, the cooking parameter curve corresponding to the dehydration and air-drying function key 23 includes: first a medium wind speed, then a low wind speed.

Next, the cooking temperature curve is explained.

In some embodiments, the cooking parameter curve corresponding to the air frying function key 23 includes: continuous high temperature.

In some embodiments, the cooking parameter curve corresponding to the grilling function key 23 includes: continuous high temperature.

In some embodiments, the cooking parameter curve corresponding to the grilling function key 23 includes: continuous maximum temperature.

In some embodiments, the cooking parameter curve corresponding to the baking function key 23 includes: high temperature first, medium-low temperature second, and high temperature third.

In some embodiments, the cooking parameter curve corresponding to the dehydration and air-drying function key 23 includes: medium temperature first, and then low temperature.

In some embodiments, the cooking parameter curve corresponding to the air frying function key 23 includes: continuous high temperature and high wind speed.

In some embodiments, the cooking parameter curve corresponding to the grill function key 23 includes: continuous high temperature and medium wind speed.

In some embodiments, the cooking parameter curve corresponding to the grilling function key 23 includes: continuous maximum temperature and maximum wind speed.

In some embodiments, the cooking parameter curve corresponding to the baking function key 23 includes: first high temperature and low wind speed, then medium and low temperature and low wind speed, and then high temperature and high wind speed.

In some embodiments, the cooking parameter curve corresponding to the dehydration and air-drying function key 23 includes: first medium temperature and medium wind speed, and then low temperature and low wind speed.

In some embodiments, after pressing the cooking function key 23, the cooking time and/or food weight set by the user may also be considered, which has been described in the above operation key 20 and will not be repeated here.

In some embodiments, the operation panel 12 may be a touch display panel, so that various buttons on the operation panel 12 may be virtual buttons. The operation panel 12 may also display information, such as the current remaining cooking time.

In order to take into account both manual setting of cooking parameters (or cooking parameter curves) by users and intelligent recommendation (for example, the above-mentioned option key 21 corresponding to the ingredients to select the cooking parameter curve), in some embodiments, the air fryer has a manual adjustment mode and an intelligent recommendation mode; corresponding to these two modes, please refer to Figure 12, the operation panel 12 has a first group of operation keys A and a second group of operation keys B, and a start key 29, which are described in detail below.

In some embodiments, the first group of operation keys A corresponds to the manual adjustment mode, and the first group of operation keys A includes a temperature adjustment key 27, a wind speed adjustment key 28 and/or a time adjustment key 25; in some embodiments, the time adjustment key 25 is used for the user to manually adjust the cooking time; in some embodiments, the temperature adjustment key 27 is used for the user to manually adjust the cooking temperature; in some embodiments, the wind speed adjustment key 28 is used for the user to manually adjust the cooking wind speed.

In some embodiments, in the manual adjustment mode: the controller 90 can obtain the cooking temperature set by the user through the temperature adjustment key 27, the cooking wind speed set by the user through the wind speed adjustment key 28, and the cooking time set by the user through the time adjustment key 25; in response to the user's operation of the start key 29, the controller 90 controls the heating and air supply assembly 50 to work according to the obtained parameters such as cooking temperature, cooking wind speed and cooking time. It can be understood that when the user does not set the cooking temperature, the controller 90 can use the default cooking temperature, when the user does not set the cooking wind speed, the controller 90 can use the default cooking wind speed, and when the user does not set the cooking time, the controller 90 can use the default cooking time.

In some embodiments, the first group of operation keys A may include only one of the temperature adjustment key 27 and the wind speed adjustment key 28; for example, if only the temperature adjustment key 27 is included, then in the manual adjustment mode, the controller 90 adopts the default cooking wind speed.

In some embodiments, in the manual adjustment mode, the cooking temperature acquired by the controller 90 is a fixed temperature.

In some embodiments, in the manual adjustment mode, the cooking wind speed acquired by the controller 90 is a fixed wind speed.

The above are some instructions for the manual adjustment mode. The following is an explanation of the intelligent recommendation mode.

In some embodiments, the second group of operation keys B corresponds to the intelligent recommendation mode, and the second group of operation keys B includes multiple option keys 21, each option key 21 corresponds to one or a category of ingredients, and each option key 21 also corresponds to a cooking parameter curve corresponding to a preset cooking time. The cooking parameter curve is a curve used to describe the changes of cooking parameters with cooking time. The cooking parameters include cooking temperature and/or cooking wind speed. At least the cooking wind speed will change during the cooking time.

In some embodiments, in the intelligent recommendation mode: the controller 90 determines the option key 21 selected by the user, and the controller 90 obtains the cooking parameter curve corresponding to the selected option key 21; in response to the user's operation of the start key 29, the controller 90 controls the heating and air supply component 50 to operate according to the cooking parameter curve corresponding to the selected option key 21.

For a more detailed description of the option key 21 included in the second group of operation keys B, reference may be made to the above description of the option key 21 included in the operation keys 20, which will not be repeated here.

In some embodiments, the option keys 21 in the second group of operation keys B include one or more of the following: an option key 21 corresponding to French fries, an option key 21 corresponding to chicken, an option key 21 corresponding to steak, an option key 21 corresponding to bacon, an option key 21 corresponding to dried fruit, and an option key 21 corresponding to pastries. The option keys 21 corresponding to the ingredients can be found in the above description and will not be described again here.

When the air fryer is turned on, the smart recommendation mode may be set by default. The operation panel 12 may have a mode switching key 24, and the mode switching key 24 is used to switch between the manual adjustment mode and the smart recommendation mode.

Above are some instructions for the air fryer.

Some embodiments also disclose a cooking control method, which can be applied to cooking equipment. Please refer to Figure 13. The cooking equipment may include a cooking component 02. In some embodiments, the cooking equipment may be an air fryer, and accordingly, the cooking component 02 is a heating and air supply component 50. In some embodiments, the cooking equipment may be an air fryer as described in any embodiment of the present invention.

Referring to FIG. 14 , the cooking control method of some embodiments includes the following steps:

Step 100: Receive food selection instructions.

Step 110: At least in response to the ingredient selection instruction, obtain a cooking parameter curve corresponding to the ingredient. In some embodiments, the cooking parameter curve is a curve used to describe the change of cooking parameters with cooking time, and the cooking parameters include cooking temperature and/or cooking wind speed.

In some embodiments, the cooking parameter curve has at least two cooking wind speeds within the cooking time.

In some embodiments, the food selection instruction may be a French fry selection instruction, a chicken selection instruction, a steak selection instruction, a bacon selection instruction, a dried fruit selection instruction, and a pastry selection instruction, etc. In some embodiments, in response to the French fry selection instruction, step 110 acquires a cooking parameter curve corresponding to the French fry; in some embodiments, in response to the chicken selection instruction, step 110 acquires a cooking parameter curve corresponding to the chicken; in some embodiments, in response to the steak selection instruction, step 110 acquires a cooking parameter curve corresponding to the steak; in some embodiments, in response to the bacon selection instruction, step 110 acquires a cooking parameter curve corresponding to the bacon; in some embodiments, in response to the dried fruit selection instruction, step 110 acquires a cooking parameter curve corresponding to the dried fruit; in some embodiments, in response to the pastry selection instruction, step 110 acquires a cooking parameter curve corresponding to the pastry.

In some embodiments, the cooking parameter curve corresponding to French fries can refer to the option key 21 corresponding to French fries mentioned above, and the description of the corresponding cooking parameter curve will not be repeated here.

In some embodiments, the cooking parameter curve corresponding to chicken can refer to the option key 21 corresponding to chicken mentioned above, and the description of the corresponding cooking parameter curve will not be repeated here.

In some embodiments, the cooking parameter curve corresponding to the steak can refer to the option key 21 corresponding to the steak mentioned above, and the description of the corresponding cooking parameter curve will not be repeated here.

In some embodiments, the cooking parameter curve corresponding to bacon can refer to the option key 21 corresponding to bacon mentioned above, and the description of the corresponding cooking parameter curve will not be repeated here.

In some embodiments, the cooking parameter curve corresponding to the dried fruit can refer to the option key 21 corresponding to the dried fruit mentioned above, and the description of the corresponding cooking parameter curve will not be repeated here.

In some embodiments, the cooking parameter curve corresponding to the pastry can refer to the option key 21 corresponding to the pastry mentioned above, and the description of the corresponding cooking parameter curve will not be repeated here.

In some examples, in addition to considering the ingredients, weight may also be considered. Therefore, referring to FIG. 15 , in some embodiments, step 110 at least responds to the ingredient selection instruction to obtain a cooking parameter curve corresponding to the ingredient, including the following steps:

Step 111: In response to the ingredient selection instruction, determine the ingredients to be cooked.

Step 112: Obtain the weight of the food to be cooked.

For example, step 112 obtains the weight of the food to be cooked through a sensor of the cooking device, etc.; for another example, step 112 determines the weight of the food to be cooked through a weight selection instruction of the user.

Step 113: Obtain a cooking parameter curve corresponding to the food material according to the determined food material to be cooked and its weight.

For example, step 113 obtains an initial cooking parameter curve corresponding to the determined ingredients to be cooked; step 113 calculates the initial cooking parameter curve according to the weight of the ingredients to be cooked to obtain a cooking parameter curve as the above-mentioned cooking parameter curve corresponding to the ingredients.

For another example, step 113 obtains a set of cooking parameter curves corresponding to the determined ingredients to be cooked, wherein the set includes multiple cooking parameter curves related to weight; step 113 determines, according to the weight of the ingredients to be cooked, a cooking parameter curve that matches the weight of the ingredients to be cooked from the set as the cooking parameter curve corresponding to the ingredients.

In some examples, in addition to considering the ingredients, the cooking time may also be considered. Therefore, referring to FIG. 16 , in some embodiments, step 110 at least responds to the ingredient selection instruction to obtain a cooking parameter curve corresponding to the ingredient, including the following steps:

Step 115: In response to the ingredient selection instruction, determine the ingredients to be cooked.

Step 116: Determine the cooking time in response to the user's cooking time selection instruction.

Step 117: According to the determined ingredients to be cooked and the determined cooking time, a cooking parameter curve corresponding to the ingredients is obtained.

For example, step 117 obtains an initial cooking parameter curve corresponding to the determined ingredients to be cooked; step 117 calculates the initial cooking parameter curve according to the determined cooking time to obtain a cooking parameter curve as the cooking parameter curve corresponding to the ingredients.

For another example, step 117 obtains a set of cooking parameter curves corresponding to the determined ingredients to be cooked, wherein the set includes multiple time-related cooking parameter curves; step 117 selects a cooking parameter curve that matches the determined cooking time from the set according to the determined cooking time as the cooking parameter curve corresponding to the ingredient.

Step 130: Control the cooking component of the cooking device to work according to the acquired cooking parameter curve.

Referring to FIG. 17 , the cooking device in some embodiments may include a cooking device body 01, a cooking component 02, a memory 03 and a processor 04; in some embodiments, the cooking device body 01 has a cooking cavity 01a, and the cooking component 02 is used to cook the food placed in the cooking cavity 01a; the memory 03 stores a program, and the processor 04 is used to implement the cooking control method described in any embodiment of this document by executing the program stored in the memory 03. In some embodiments, the cooking device may be an air fryer, and accordingly, the cooking component 02 is a heating and air supply component 50.

Some embodiments also disclose a method for controlling a cooking device through an electronic terminal. The cooking device may be an air fryer, such as the air fryer described in any embodiment of the present invention. The electronic terminal may be a smart phone, a tablet computer, etc. The electronic terminal may establish a wireless communication connection with the cooking device, which is described in detail below.

Referring to FIG. 18 , a method for controlling a cooking device by an electronic terminal in some embodiments includes the following steps:

Step 200: Generate and display a first interface, where the first interface has multiple food selection items, such as the picture.

Step 210: Responding at least to a selection instruction for an ingredient selection item, obtaining a cooking parameter curve corresponding to the ingredient.

In some embodiments, the cooking parameter curve is a curve used to describe the changes in cooking parameters with cooking time, and the cooking parameters include cooking temperature and/or cooking wind speed; the cooking parameter curve corresponding to the ingredients is used to: enable the cooking device to operate based on the cooking parameter curve corresponding to the ingredients.

In some embodiments, the food selection instruction may be a French fry selection instruction, a chicken selection instruction, a steak selection instruction, a bacon selection instruction, a dried fruit selection instruction, and a pastry selection instruction, etc. In some embodiments, in response to at least the French fry selection instruction, step 210 acquires a cooking parameter curve corresponding to the French fry; in some embodiments, in response to at least the chicken selection instruction, step 210 acquires a cooking parameter curve corresponding to the chicken; in some embodiments, in response to at least the steak selection instruction, step 210 acquires a cooking parameter curve corresponding to the steak; in some embodiments, in response to at least the bacon selection instruction, step 210 acquires a cooking parameter curve corresponding to the bacon; in some embodiments, in response to at least the dried fruit selection instruction, step 210 acquires a cooking parameter curve corresponding to the dried fruit; in some embodiments, in response to at least the pastry selection instruction, step 210 acquires a cooking parameter curve corresponding to the pastry.

In some embodiments, the method for controlling a cooking device through an electronic terminal further includes a step of: after obtaining a cooking parameter curve corresponding to the food, displaying the cooking parameter curve.

In some embodiments, the method for controlling a cooking device through an electronic terminal further includes a step of editing and updating the displayed cooking parameter curve in response to an editing instruction.

In some embodiments, referring to FIG. 19 , the method for controlling a cooking device through an electronic terminal further includes the following steps:

Step 220: Generate and display a second interface, where the second interface includes a group of controls.

Step 221: In response to the operation on the control, a new food selection item and a cooking parameter curve corresponding to the food selection item are added.

Please refer to Figure 20. In some embodiments, an electronic terminal for controlling a cooking device is also disclosed. The cooking device may be an air fryer, such as the air fryer described in any embodiment of this document. The electronic terminal includes a communication module 05, a memory 06 and a processor 07. The communication module 05 is used to establish a wireless communication connection with the cooking device. The memory 06 stores a program, and the processor 07 is used to implement the method of controlling a cooking device through an electronic terminal in any embodiment of this document by executing the program stored in the memory 03.

It can be seen that when there is only a single constant wind speed, or 2 to 3 wind speeds that can be adjusted, when using a constant low wind speed, the convection speed is slow and the cooking uniformity is low; when using a constant high wind speed, some ingredients will lose water excessively, affecting the taste; if you are cooking light and small ingredients, they will be gathered together or blown onto the heating tube due to the airflow; products with multi-speed wind control can solve the compatibility of wind speed with ingredients to a certain extent through wind speed gear control, but still cannot cover the complex categories of ingredients and wind speed control requirements; the characteristics of ingredients will gradually change during the cooking process, and corresponding segmented wind speed control is required to obtain the best cooking effect. The change of properties such as dehydration during food cooking is a continuous process, and the best state is to carry out continuous stepless regulation.

In some examples, appropriate wind speed (rotation speed) control is recommended according to the characteristics of different ingredients; it can be controlled by fixed gears to facilitate the operation of the machine, or it can be combined with multi-stage gear system. In the best state, it can also be infinitely controlled according to the changes in the characteristics of the ingredients during the cooking process.

In some examples, in air fryer products, brushless motors are used in combination with PID algorithm control. For whole chicken ingredients, three-stage speed control can be used. In the rapid heating stage, high speed is used to quickly harden the surface and lock in moisture; in the medium-temperature cooking stage, low speed is used to achieve slow cooking to avoid serious water loss of ingredients; in the high-temperature coking and coloring stage, high speed is used to achieve rapid dehydration and coking of the surface. Since the circulating wind speed is related to the blade size and speed, the larger the blade, the lower the required speed.

This document is described with reference to various exemplary embodiments. However, those skilled in the art will recognize that changes and modifications may be made to the exemplary embodiments without departing from the scope of this document. For example, various operational steps and components for performing the operational steps may be implemented in different ways (e.g., one or more steps may be deleted, modified, or incorporated into other steps) depending on the specific application or considering any number of cost functions associated with the operation of the system.

In the above embodiments, all or part of the embodiments may be implemented by software, hardware, firmware, or any combination thereof. In addition, as will be appreciated by those skilled in the art, the principles of the present invention may be reflected in a computer program product on a computer-readable storage medium, which is pre-installed with a computer-readable program code. Any tangible, non-temporary computer-readable storage medium may be used, including magnetic storage devices (hard disks, floppy disks, etc.), optical storage devices (CD to ROM, DVD, Blu-Ray disks, etc.), flash memory, and/or the like. These computer program instructions may be loaded onto a general-purpose computer, a special-purpose computer, or other programmable data processing device to form a machine, so that these instructions executed on a computer or other programmable data processing device may generate a device that implements a specified function. These computer program instructions may also be stored in a computer-readable memory, which may instruct a computer or other programmable data processing device to operate in a specific manner, so that the instructions stored in the computer-readable memory may form a manufactured product, including an implementation device that implements a specified function. The computer program instructions may also be loaded onto a computer or other programmable data processing device, so that a series of operating steps are performed on the computer or other programmable device to produce a computer-implemented process, so that the instructions executed on the computer or other programmable device may provide steps for implementing a specified function.

Although the principles of this invention have been shown in various embodiments, many modifications of structures, arrangements, proportions, elements, materials and components particularly suitable for specific environments and operational requirements can be used without departing from the principles and scope of this disclosure. The above modifications and other changes or amendments will be included in the scope of this invention.

The foregoing specific description has been described with reference to various embodiments. However, those skilled in the art will recognize that various modifications and changes can be made without departing from the scope of the present disclosure. Therefore, the consideration of the present disclosure will be in an illustrative rather than a restrictive sense, and all these modifications will be included in its scope. Similarly, the advantages, other advantages and solutions to the problems of various embodiments have been described above. However, the benefits, advantages, solutions to the problems and any elements that can produce these, or solutions that make them more clear should not be interpreted as critical, necessary or necessary. The term "include" and any other variants used in this article are all non-exclusive inclusions, so that the process, method, article or device including the list of elements not only includes these elements, but also includes other elements that are not explicitly listed or do not belong to the process, method, system, article or device. In addition, the term "coupled" and any other variants used in this article refer to physical connections, electrical connections, magnetic connections, optical connections, communication connections, functional connections and/or any other connections.

Those skilled in the art will appreciate that many changes may be made to the details of the above-described embodiments without departing from the basic principles of the invention. Therefore, the scope of the present invention should be determined solely by the claims.

Claims

An air fryer, characterized in that the air fryer has a manual adjustment mode and an intelligent recommendation mode, and the air fryer comprises:

An air fryer body, wherein the air fryer body has a cooking cavity;

A heating air supply component, used for delivering hot air for cooking to the cooking cavity;

A controller, used to control the operation of the heating and air supply component;

An operation panel is arranged on the air fryer body; the operation panel has a first group of operation keys, a second group of operation keys and a start key; the first group of operation keys corresponds to the manual adjustment mode, the first group of operation keys includes a temperature adjustment key and a time adjustment key, the temperature adjustment key is used for the user to manually adjust the cooking temperature, and the time adjustment key is used for the user to manually adjust the cooking time; the second group of operation keys corresponds to the intelligent recommendation mode, the second group of operation keys includes a plurality of option keys, each option key corresponds to one or a category of ingredients, each option key also corresponds to a cooking parameter curve corresponding to a preset cooking time, the cooking parameter curve is a curve used to describe the change of cooking parameters with cooking time, the cooking parameters include cooking temperature and cooking wind speed, and at least the cooking wind speed will change during the cooking time; wherein:

In the manual adjustment mode:

The controller obtains the cooking temperature set by the user through the temperature adjustment key and the cooking time set by the time adjustment key;

In response to the user's operation of the start button, the controller controls the heating and air supply component to work according to the acquired cooking temperature and cooking time;

In the smart recommendation mode:

The controller determines the option key selected by the user;

The controller acquires the cooking parameter curve corresponding to the selected option key;

In response to the user's operation of the start key, the controller controls the heating and air supply component to operate according to the cooking parameter curve corresponding to the selected option key.
The air fryer according to claim 1, characterized in that the cooking parameter curve corresponding to the preset cooking time includes: at least two cooking wind speeds that change within the preset cooking time.
The air fryer as described in claim 1 or 2 is characterized in that the heating and air supply assembly includes a hot air fan and a DC brushless motor driving the hot air fan.
The air fryer according to claim 1, wherein different option keys correspond to different cooking parameter curves.
The air fryer as described in claim 1 or 4 is characterized in that the multiple option keys include one or more of the following: an option key corresponding to French fries, an option key corresponding to chicken, an option key corresponding to steak, an option key corresponding to bacon, an option key corresponding to dried fruits, and an option key corresponding to pastries.
The air fryer according to claim 5, characterized in that

The option key corresponding to French fries has a corresponding cooking parameter curve including: first medium temperature and high wind speed, then high temperature and low wind speed;

The option key corresponding to the chicken has a corresponding cooking parameter curve including: first high temperature and low wind speed, then low temperature and low wind speed, and then high temperature and high wind speed;

The option key corresponding to the steak has a corresponding cooking parameter curve including: first low temperature and low wind speed, then high temperature and high wind speed;

The option key corresponding to bacon has a corresponding cooking parameter curve including: first low temperature and medium wind speed, then high temperature and low wind speed;

The option key corresponding to the dried fruit has a corresponding cooking parameter curve including: first medium temperature and medium wind speed, then low temperature and low wind speed;

The option key corresponding to the pastries corresponds to a cooking parameter curve including: first high temperature and low wind speed, then medium and low temperature and low wind speed, and then high temperature and high wind speed.
The air fryer according to claim 6, characterized in that

The option key corresponding to the French fries, the corresponding cooking parameter curve includes: the cooking wind speed gradually decreases from R11 to R12; and/or the cooking temperature gradually increases from T11 to T12;

The option key corresponding to the chicken, the corresponding cooking parameter curve includes: the cooking wind speed gradually increases from R21 to R22; and/or, the cooking temperature gradually decreases from T21 to T22, and then gradually increases from T22 to T23;

The option key corresponding to the steak, the corresponding cooking parameter curve includes: the cooking wind speed gradually increases from R31 to R32; and/or, the cooking temperature gradually increases from T31 to T32;

The option key corresponding to bacon, the corresponding cooking parameter curve includes: the cooking wind speed gradually decreases from R41 to R42; and/or the cooking temperature gradually increases from T41 to T42;

The option key corresponding to the dried fruit, the corresponding cooking parameter curve includes: the cooking wind speed gradually decreases from R51 to R52; and/or the cooking temperature gradually decreases from T51 to T52;

The option key corresponding to the pastry, the corresponding cooking parameter curve includes: the cooking wind speed gradually increases from R61 to R62; and/or the cooking temperature gradually decreases from T61 to T62, and then gradually increases from T62 to T63.
The air fryer according to claim 7, characterized in that the cooking wind speed is characterized by the motor speed, the unit is revolutions per minute; the R11 is greater than 2000, the R12 is less than 1500; the R21 is less than 1500, the R22 is greater than 2000; the R31 is less than 1500, the R32 is greater than 2000; the R41 is less than 2000 and greater than 1500, the R42 is less than 1500; the R51 is less than 2000 and greater than 1500, the R52 is less than 1500; the R61 is less than 1500, the R62 is greater than 2000;

The T11 is greater than 100 degrees and less than 160 degrees, and the T12 is greater than 160 degrees; the T21 is greater than 160 degrees, the T22 is less than 100 degrees, and the T23 is greater than 160 degrees; the T31 is less than 100 degrees, and the T32 is greater than 160 degrees; the T41 is less than 100 degrees, and the T42 is greater than 160 degrees; the T51 is greater than 100 degrees and less than 160 degrees, and the T52 is less than 100 degrees; the T61 is greater than 160 degrees, the T62 is less than 160 degrees, and the T63 is greater than 160 degrees.
The air fryer according to claim 1, characterized in that the first group of operation keys also includes a wind speed adjustment key for allowing a user to manually adjust the cooking wind speed;

In the manual adjustment mode: the controller also obtains the cooking wind speed set by the user through the wind speed adjustment key, and in response to the user's operation of the start key, it also controls the operation of the heating and air supply component according to the obtained cooking wind speed.
An air fryer, characterized by comprising:

An air fryer body, wherein the air fryer body has a cooking cavity;

A heating air supply component, used for delivering hot air for cooking to the cooking cavity;

an operation panel, arranged on the main body of the air fryer; the operation panel comprises a plurality of option keys, each option key corresponds to one or a category of food, each option key further corresponds to a cooking parameter curve, the cooking parameter curve is a curve for describing the change of cooking parameters with cooking time, the cooking parameters include cooking temperature and cooking wind speed; at least one option key exists among the plurality of option keys, and the cooking parameter curve corresponding to the option key has at least two cooking wind speeds within the cooking time;

Controller for:

In response to the operation on the option key, determining the currently selected option key;

Obtaining the cooking parameter curve corresponding to the selected option key;

The heating and air supply component is controlled to operate according to the cooking parameter curve corresponding to the selected option key.
The air fryer as described in claim 10 is characterized in that the heating and air supply assembly includes a hot air fan and a DC brushless motor driving the hot air fan.
The air fryer as described in claim 10 is characterized in that the multiple option keys include one or more of the following: an option key corresponding to French fries, an option key corresponding to chicken, an option key corresponding to steak, an option key corresponding to bacon, an option key corresponding to dried fruits, and an option key corresponding to pastries.
The air fryer according to claim 12, characterized in that

The option key corresponding to French fries has a corresponding cooking parameter curve including: first medium temperature and high wind speed, then high temperature and low wind speed;

The option key corresponding to the chicken has a corresponding cooking parameter curve including: first high temperature and low wind speed, then low temperature and low wind speed, and then high temperature and high wind speed;

The option key corresponding to the steak has a corresponding cooking parameter curve including: first low temperature and low wind speed, then high temperature and high wind speed;

The option key corresponding to bacon has a corresponding cooking parameter curve including: first low temperature and medium wind speed, then high temperature and low wind speed;

The option key corresponding to the dried fruit has a corresponding cooking parameter curve including: first medium temperature and medium wind speed, then low temperature and low wind speed;

The option key corresponding to the pastries corresponds to a cooking parameter curve including: first high temperature and low wind speed, then medium and low temperature and low wind speed, and then high temperature and high wind speed.
The air fryer according to claim 12, characterized in that

The option key corresponding to the French fries, the corresponding cooking parameter curve includes: the cooking wind speed gradually decreases from R11 to R12; and/or the cooking temperature gradually increases from T11 to T12;

The option key corresponding to the chicken, the corresponding cooking parameter curve includes: the cooking wind speed gradually increases from R21 to R22; and/or, the cooking temperature gradually decreases from T21 to T22, and then gradually increases from T22 to T23;

The option key corresponding to the steak, the corresponding cooking parameter curve includes: the cooking wind speed gradually increases from R31 to R32; and/or, the cooking temperature gradually increases from T31 to T32;

The option key corresponding to bacon, the corresponding cooking parameter curve includes: the cooking wind speed gradually decreases from R41 to R42; and/or the cooking temperature gradually increases from T41 to T42;

The option key corresponding to the dried fruit, the corresponding cooking parameter curve includes: the cooking wind speed gradually decreases from R51 to R52; and/or the cooking temperature gradually decreases from T51 to T52;

The option key corresponding to the pastry, the corresponding cooking parameter curve includes: the cooking wind speed gradually increases from R61 to R62; and/or the cooking temperature gradually decreases from T61 to T62, and then gradually increases from T62 to R63.
The air fryer according to claim 19, characterized in that the cooking wind speed is characterized by the motor speed, the unit is revolutions per minute; the R11 is greater than 2000, the R12 is less than 1500; the R21 is less than 1500, the R22 is greater than 2000; the R31 is less than 1500, the R32 is greater than 2000; the R41 is less than 1500, the R42 is greater than 2000; the R51 is less than 2000 and greater than 1500, the R52 is less than 1500; the R61 is less than 1500, the R62 is greater than 2000;

The T11 is greater than 100 degrees and less than 160 degrees, and the T12 is greater than 160 degrees; the T21 is greater than 160 degrees, the T22 is less than 100 degrees, and the T23 is greater than 160 degrees; the T31 is less than 100 degrees, and the T32 is greater than 160 degrees; the T41 is less than 100 degrees, and the T42 is greater than 160 degrees; the T51 is greater than 100 degrees and less than 160 degrees, and the T52 is less than 100 degrees; the T61 is greater than 160 degrees, the T62 is less than 160 degrees, and the T63 is greater than 160 degrees.
The air fryer according to claim 10, characterized in that the operation panel comprises a plurality of cooking function keys, each cooking function key corresponds to a cooking parameter curve;

The controller is further used for:

In response to the operation of the cooking function key, determining a currently selected cooking function key;

Obtaining a cooking parameter curve corresponding to the selected cooking function key;

The heating and air supply component is controlled to operate according to the cooking parameter curve corresponding to the selected cooking function key.
The air fryer as described in claim 16 is characterized in that there is at least one cooking function key among the multiple cooking function keys, and the cooking parameter curve corresponding to it has at least two cooking wind speeds within the cooking time.
The air fryer as described in claim 16 is characterized in that the multiple cooking function keys include one or more of the following: an air frying function key, a grilling function key, a broiling function key, a baking function key, and a dehydration and air drying function key.
The air fryer according to claim 18, characterized in that

The cooking parameter curve corresponding to the air frying function key includes: continuous high temperature and high wind speed;

The cooking parameter curve corresponding to the grilling function key includes: continuous high temperature and medium wind speed;

The cooking parameter curve corresponding to the grilling function key includes: continuous maximum temperature and maximum wind speed;

The cooking parameter curve corresponding to the baking function key includes: first high temperature and low wind speed, then medium and low temperature and low wind speed, and then high temperature and high wind speed;

The cooking parameter curve corresponding to the dehydration and air-drying function key includes: first medium temperature and medium wind speed, and then low temperature and low wind speed.
An air fryer, characterized by comprising:

An air fryer body, wherein the air fryer body has a cooking cavity;

A heating air supply component, used for delivering hot air for cooking to the cooking cavity;

An operation panel is arranged on the air fryer body; the operation panel includes a plurality of operation keys, each operation key corresponds to a cooking parameter curve, the cooking parameter curve is a curve used to describe the change of cooking parameters with cooking time, and the cooking parameters include cooking temperature and cooking wind speed; at least one operation key among the plurality of operation keys has a cooking parameter curve corresponding to which has at least two cooking wind speeds within the cooking time;

Controller for:

In response to an operation on the operation key, determining a currently selected operation key;

Obtaining a cooking parameter curve corresponding to the selected operation key;

The heating and air supply component is controlled to operate according to the cooking parameter curve corresponding to the selected operation key.
The air fryer as described in claim 20 is characterized in that the multiple operation keys include multiple option keys, each option key corresponds to one or a category of ingredients; the multiple option keys include one or more of the following: an option key corresponding to French fries, an option key corresponding to chicken, an option key corresponding to steak, an option key corresponding to bacon, an option key corresponding to dried fruits, and an option key corresponding to pastries.
The air fryer as described in claim 20 is characterized in that the multiple operation keys include multiple cooking function keys; the multiple cooking function keys include one or more of the following: an air frying function key, a grilling function key, a broiling function key, a baking function key, and a dehydration and air drying function key.
A cooking control method, applied to a cooking device, is characterized in that the cooking control method comprises:

Receiving food selection instructions;

At least in response to the ingredient selection instruction, a cooking parameter curve corresponding to the ingredient is acquired; the cooking parameter curve is a curve used to describe the change of cooking parameters with cooking time, and the cooking parameters include cooking temperature and/or cooking wind speed;

The cooking component of the cooking device is controlled to work according to the acquired cooking parameter curve.
The cooking control method according to claim 23, characterized in that the cooking parameter curve has at least two cooking wind speeds within the cooking time.
The cooking control method according to claim 23, wherein the step of obtaining a cooking parameter curve corresponding to the ingredient in response to the ingredient selection instruction comprises at least one of the following:

In response to a French fry selection instruction, obtaining a cooking parameter curve corresponding to the French fry;

In response to a chicken selection instruction, obtaining a cooking parameter curve corresponding to the chicken;

In response to a steak selection instruction, obtaining a cooking parameter curve corresponding to the steak;

In response to the bacon selection instruction, obtaining a cooking parameter curve corresponding to bacon;

In response to the dried fruit selection instruction, obtaining a cooking parameter curve corresponding to the dried fruit;

In response to the pastry selection instruction, a cooking parameter curve corresponding to the pastry is obtained.
The cooking control method according to claim 23, wherein the step of obtaining a cooking parameter curve corresponding to the ingredient in response to at least the ingredient selection instruction comprises:

In response to the ingredient selection instruction, determining ingredients to be cooked;

Get the weight of the ingredients to be cooked;

According to the determined ingredients to be cooked and their weights, a cooking parameter curve corresponding to the ingredients is obtained.
The cooking control method according to claim 23, wherein the step of obtaining a cooking parameter curve corresponding to the ingredient in response to at least the ingredient selection instruction comprises:

In response to the ingredient selection instruction, determining ingredients to be cooked;

determining a cooking time in response to a cooking time selection instruction from a user;

According to the determined food to be cooked and the determined cooking time, a cooking parameter curve corresponding to the food is obtained.
The cooking control method as described in claim 23 is characterized in that the cooking equipment is an air fryer, and the cooking component is a heating and air supply component for conveying hot air for cooking.
A cooking device, comprising:

A cooking device body, wherein the cooking device body has a cooking cavity;

A cooking component, used for cooking food placed in the cooking cavity;

Memory, used to store programs;

A processor, configured to implement the method according to any one of claims 23 to 28 by executing the program stored in the memory.
A method for controlling a cooking device through an electronic terminal, wherein the electronic terminal is capable of establishing a wireless communication connection with the cooking device, wherein the method comprises:

Generate and display a first interface, wherein the first interface has a plurality of food selection items;

At least in response to a selection instruction for the food selection item, acquiring a cooking parameter curve corresponding to the food;

in:

The cooking parameter curve is a curve used to describe the changes of cooking parameters with cooking time, and the cooking parameters include cooking temperature and/or cooking wind speed; the cooking parameter curve corresponding to the ingredients is used to: enable the cooking device to work based on the cooking parameter curve corresponding to the ingredients.
The method of claim 49, wherein the cooking parameter curve has at least two cooking wind speeds within the cooking time.
The method of claim 49, wherein the plurality of food selection items include one or more of the following: a French fry selection option, a chicken selection option, a steak selection option, a bacon selection option, a dried fruit selection option, and a pasta selection option;

The acquiring, at least in response to the selection instruction of the food selection item, a cooking parameter curve corresponding to the food, comprises:

In response to a selection instruction for a French fries selection item, acquiring a cooking parameter curve corresponding to the French fries;

In response to a selection instruction for a chicken option, obtaining a cooking parameter curve corresponding to the chicken;

In response to a selection instruction for a steak selection item, acquiring a cooking parameter curve corresponding to the steak;

In response to a selection instruction for the bacon option, acquiring a cooking parameter curve corresponding to the bacon;

In response to a selection instruction for a dried fruit selection item, acquiring a cooking parameter curve corresponding to the dried fruit;

In response to a selection instruction for a noodle selection item, a cooking parameter curve corresponding to the noodle is acquired.
The method according to claim 30 is characterized in that the cooking device is an air fryer, and the cooking component is a heating and air supply component for conveying hot air for cooking.
An electronic terminal for controlling a cooking device, comprising:

A communication module, used to establish a wireless communication connection with the cooking device;

a memory storing a program; and

A processor, configured to implement the method according to any one of claims 30 to 33 by executing the program stored in the memory.
A computer-readable storage medium, characterized in that it includes a program, wherein the program can be executed by a processor to implement the method as claimed in any one of claims 23 to 28, or the method as claimed in any one of claims 30 to 33.