CN114060870B - Control method of cooking appliance, cooking appliance and computer readable storage medium - Google Patents
Control method of cooking appliance, cooking appliance and computer readable storage medium Download PDFInfo
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- CN114060870B CN114060870B CN202010748445.3A CN202010748445A CN114060870B CN 114060870 B CN114060870 B CN 114060870B CN 202010748445 A CN202010748445 A CN 202010748445A CN 114060870 B CN114060870 B CN 114060870B
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- temperature
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- 238000010411 cooking Methods 0.000 title claims abstract description 262
- 238000000034 method Methods 0.000 title claims abstract description 51
- 238000003860 storage Methods 0.000 title claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 311
- 235000013305 food Nutrition 0.000 claims abstract description 82
- 230000007613 environmental effect Effects 0.000 claims abstract description 66
- 230000004044 response Effects 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 72
- 238000004590 computer program Methods 0.000 claims description 10
- 238000001514 detection method Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 238000005265 energy consumption Methods 0.000 abstract description 5
- 230000001276 controlling effect Effects 0.000 description 42
- 239000007789 gas Substances 0.000 description 34
- 235000014347 soups Nutrition 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 7
- 230000008901 benefit Effects 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 229910052802 copper Inorganic materials 0.000 description 4
- 239000010949 copper Substances 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 229910052736 halogen Inorganic materials 0.000 description 4
- 150000002367 halogens Chemical class 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 239000010453 quartz Substances 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
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- 230000014759 maintenance of location Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 238000009841 combustion method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/02—Stoves or ranges heated by electric energy using microwaves
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
- F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
- F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/081—Arrangement or mounting of control or safety devices on stoves
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/20—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/80—Apparatus for specific applications
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Manufacturing & Machinery (AREA)
- Electromagnetism (AREA)
- Electric Ovens (AREA)
Abstract
The invention provides a control method of a cooking appliance, the cooking appliance and a computer readable storage medium. The control method comprises the following steps: controlling the microwave heating device to heat the cooking cavity in response to the cooking command; and controlling the microwave heating device to be closed and controlling the gas heating device to continuously heat the cooking cavity based on the fact that the environmental data in the cooking cavity is larger than or equal to a first environmental data threshold corresponding to the environmental data. Therefore, the microwave heating and other heating modes except microwaves are utilized to cook, the loss of water and fat in food caused by pure microwave heating is reduced, the nutrient components of the food are effectively reserved, the taste of the food and the cooking safety of the food are improved, meanwhile, the cooking time is greatly shortened, the cooking efficiency and effect are improved, and the energy consumption is reduced.
Description
Technical Field
The present invention relates to the technical field of cooking appliances, and in particular, to a control method of a cooking appliance, and a computer-readable storage medium.
Background
In the related art, the single-function microwave oven is fast in operation, clean and sanitary and convenient to use, but due to serious loss of moisture during heating of food, the taste of the food is poor, and the soup is not clear. The steam oven is a cooking utensil for cooking food by utilizing steam, can well retain nutrient elements such as vitamins, proteins and the like in the food within a certain time, realizes healthy and nutritional cooking effect, and overcomes the defect of a microwave oven cooking mode to a certain extent, but because the steam is slow in heat transfer, the heating time of the steam oven is long, bad cooking effects such as yellowing of the surfaces of vegetables and the like are easily caused, and the energy consumption is more.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems existing in the prior art or related art.
To this end, a first aspect of the present invention is to provide a control method of a cooking appliance.
A second aspect of the present invention is to provide a cooking appliance.
A third aspect of the present invention is directed to a computer-readable storage medium.
In view of this, according to a first aspect of the present invention, there is provided a control method of a cooking appliance, the cooking appliance being formed with a cooking cavity, the cooking appliance being further provided with a microwave heating device and a gas heating device; the control method comprises the following steps: controlling the microwave heating device to heat the cooking cavity in response to the cooking command; and controlling the microwave heating device to be closed and controlling the gas heating device to continuously heat the cooking cavity based on the fact that the environmental data in the cooking cavity is larger than or equal to a first environmental data threshold corresponding to the environmental data.
The control method of the cooking appliance provided by the invention is characterized in that the cooking appliance for executing the control method can define a cooking cavity and is at least provided with the microwave heating device and the gas heating device, and specifically, when a cooking instruction is received, microwaves capable of covering food are firstly emitted into the cooking cavity by reasonably setting the operating frequency and the operating time of the microwave heating device, so that the food in the cooking cavity is quickly heated, when the temperature of environmental data in the cooking cavity rises to a first environmental data threshold value, the microwave heating device is turned off, the first-stage heating is completed, the gas heating device is switched to continue heating the cooking cavity, and the second-stage heating is performed, so that the food in the cooking cavity is cooked in a preset temperature range and can be uniformly heated. Therefore, the microwave heating and other heating modes except microwaves are utilized to cook, the loss of water and fat in food caused by pure microwave heating is reduced, the nutrient components of the food are effectively reserved, the taste of the food and the cooking safety of the food are improved, meanwhile, the cooking time is greatly shortened, the cooking efficiency and effect are improved, and the energy consumption is reduced.
Further, the microwave heating device comprises a magnetron, the magnetron can be a quartz tube or a copper tube, a halogen tube can be adopted, the gas heating device comprises a steam heating device and a hot air heating device, and the hot air heating device can be a heating tube or a hot air component.
In addition, according to the control method of the cooking utensil in the technical scheme provided by the invention, the control method can also have the following additional technical characteristics:
In the above technical solution, further, the gas heating device includes a steam heating device; the step of controlling the gas heating device to continuously heat the cooking cavity specifically comprises the following steps: determining a heating gear of the steam heating device according to a preset temperature range; and controlling the steam heating device to heat the cooking cavity according to the heating gear.
In the technical scheme, the steam heating device is adopted to realize the second-stage heating, specifically, the heating gear of the steam heating device is determined according to the preset temperature range, the steam heating device is controlled to continuously heat the food heated by microwaves according to the heating gear, and as the superheated steam generated by the steam heating device has higher heat transfer efficiency, the cavity temperature is rapidly increased, and the steam temperature is stable, so that the whole cooking cavity is used for cooking at the set or proper temperature. On the one hand, the water lost in the food can be increased through steam, so that the nutrient components needed by the food are effectively reserved, the meat quality of the meat food is soft and rotten, the taste of the food is improved, on the other hand, the air in the cooking cavity is discharged through the steam, so that the oxygen content in the cooking cavity is reduced, the generation of oxides is restrained, the food soup is clearer, the oil and fat amount for carrying out a thermal oxygen reaction can be reduced, and the generated oil and smoke amount is reduced.
Further, in order to further reduce the power consumption and the water consumption of the steam heating device, if the first temperature of the food in the cooking cavity meets the corresponding preset temperature range, the steam heating device can be turned off, the temperature in the cooking cavity gradually decreases, the steam heating device is restarted when the first temperature decreases to a temperature which cannot meet the preset temperature range, and the intermittent circulation operation is performed until the cooking is finished. Similarly, since the steam heating device can heat the food and the air in the cooking cavity at the same time, the second temperature of the cooking cavity itself can be used as a judging condition, and the first temperature and the second temperature are in positive correlation.
In any of the above embodiments, further, the gas heating device comprises a hot air heating device; the step of controlling the gas heating device to continuously heat the cooking cavity specifically comprises the following steps: controlling the hot air heating device to heat the cooking cavity with preset heating power; determining the average power of the hot air heating device according to a preset temperature range based on the fact that the environmental data is larger than or equal to a second environmental data threshold corresponding to the environmental data; controlling the hot air heating device to heat the cooking cavity according to the average power; wherein the second environmental data threshold is greater than or equal to the first environmental data threshold.
In the technical scheme, the hot air heating device is adopted to realize the second stage heating, specifically, the cooking cavity is rapidly heated according to the preset heating power, when the environmental data is larger than or equal to a second environmental data threshold corresponding to the environmental data, the condition that food in the cooking cavity reaches the preset temperature range is indicated, the average power of the hot air heating device is determined according to the preset temperature range, and the hot air heating device is controlled to intermittently heat according to the average power, so that the temperature of the whole cooking cavity is maintained in the preset temperature range, the food is heated under a constant and uniform environment, the cooking efficiency is improved, and the meat food has crisp crust, is beneficial to coloring and has better mouthfeel.
In any of the above technical solutions, further, the gas heating device further includes a hot air heating device, and after the step of controlling the steam heating device to heat the cooking cavity according to the heating gear, the gas heating device further includes: acquiring liquid level data of a steam heating device; starting to time a first duration that the liquid level data is less than the liquid level threshold value based on the liquid level data being less than the liquid level threshold value; and on the basis that the first time length is greater than or equal to the first time length threshold value, controlling the steam heating device to be turned off, and controlling the hot air heating device to continuously heat the cooking cavity.
In the technical scheme, the steam heating device is provided with a liquid level sensor, whether the steam heating device lacks liquid in the heating process is judged through the liquid level threshold, when liquid level data is smaller than the liquid level threshold, the steam heating device is in a liquid shortage state, namely, the liquid in the steam heating device cannot meet the steam quantity of cooking demands, a liquid shortage prompt is sent out at the moment, the first time in the liquid shortage state is started to be timed, when the first time is larger than or equal to the first time threshold, the user is indicated to be not supplemented with the liquid for a long time, the steam heating device is likely to have a dry burning phenomenon, the steam heating device is turned off, the hot air heating device is controlled to continue to heat a cooking cavity, when the first time is smaller than the first time threshold, the steam heating device is indicated to be supplemented with the liquid, and the steam heating device can continue to heat. Therefore, the heating device can be switched in time, the cooking requirement is met while the dry heating of the steam heating device is avoided, and the safety of the cooking appliance is better ensured. The liquid level threshold and the first time length threshold can be reasonably set according to the heating gear and the cooking requirement of the steam heating device.
In any of the above technical solutions, further, the cooking appliance further includes a liquid storage assembly; after the step of controlling the steam heating device to heat the cooking cavity according to the heating gear, the method further comprises the following steps: and controlling the liquid storage assembly to inject liquid into the steam heating device based on the liquid level data being smaller than the liquid level threshold.
In this technical scheme, when liquid level data is less than the liquid level threshold value, it is in the lack of liquid state to indicate that steam heating device, and the steam volume of cooking demand can't be satisfied to the liquid in the steam heating device promptly, and the stock solution subassembly of control cooking utensil is injected liquid to steam heating device this moment to automatic supplementary liquid guarantees that there is sufficient liquid to support steam heating in the steam heating device, avoids steam heating device dry combustion method and interrupt cooking utensil work, promotes cooking utensil security and reliability.
In any of the above embodiments, further, after the step of controlling the gas heating device to continue heating the cooking cavity, the method further includes: timing a second time period when the microwave heating device is turned off; and controlling the gas heating device to be turned off based on the fact that the second time length is greater than or equal to the second time length threshold value, and sending out prompt information.
In the technical scheme, after the microwave heating of the first stage is completed, the second time length of the heating operation of the second stage is started, and when the second time length is greater than or equal to the second time length threshold value, the gas heating of the second stage is indicated to meet the cooking requirement, at the moment, the gas heating device is controlled to be closed, and prompt information for completing the cooking is sent out, so that a user can take out food in time. According to the technical scheme, microwaves and steam/hot air are orderly combined, the microwaves are utilized for rapidly heating food, meanwhile, the steam/hot air is utilized for cooking at a set or proper temperature, loss of moisture, nutrition and taste is avoided, and a user can enjoy the experience of rapid cooking, high nutrition retention and high quality food while obtaining delicious food.
In any of the above solutions, further, the environmental data includes at least one of: a first temperature of food in the cooking chamber, a second temperature of the cooking chamber, and a humidity of the cooking chamber.
In the technical scheme, the first temperature of food in the cooking cavity and the second temperature of the cooking cavity are in positive correlation, and when the microwave heating and the hot dry air heating are performed, steam in the cooking cavity is obtained by evaporating the food, namely, the humidity of the cooking cavity and the first temperature of the food in the cooking cavity are in positive correlation.
In any of the foregoing solutions, further, the first environmental data threshold includes: a first temperature threshold corresponding to the first temperature, a second temperature threshold corresponding to the second temperature, and a first humidity threshold corresponding to the humidity; the second environmental data threshold includes: a third temperature threshold corresponding to the first temperature, a fourth temperature threshold corresponding to the second temperature and a second humidity threshold corresponding to the humidity; the first temperature threshold is greater than the second temperature threshold; the third temperature threshold is less than or equal to the fourth temperature threshold; the first humidity threshold is less than or equal to the second humidity threshold.
In the technical scheme, since the microwaves are heated by promoting the reciprocating motion of molecules with polarities and generating heat by friction of the molecules, most of the microwave energy can act on the food, and the dried air is difficult to heat by the microwaves, therefore, when the microwave heating device is operated, the first temperature threshold of the food is larger than the second temperature threshold of the cooking cavity; in the steam heating and the hot air heating, the food is heated by steam or heated air, so that the third temperature threshold of the food is smaller than or equal to the fourth temperature threshold of the cooking cavity in the operation stage of the gas heating device, and in addition, the humidity of the cooking cavity gradually rises along with the evaporation of liquid in the food, and the humidity of the cooking cavity is in positive correlation with the temperature of the food. Therefore, by reasonably setting the first environment data threshold value and the second environment data threshold value, accurate control of the cooking cavity is realized, the cooking effect is favorably improved, and the cooking time is reduced.
According to a second aspect of the present invention, there is provided a cooking appliance comprising: the box body is provided with a cooking cavity; a microwave heating device capable of emitting microwaves to the cooking cavity; the gas heating device can heat the gas in the cooking cavity; the detection assembly can detect environmental data in the cooking cavity; a memory storing a computer program; the processor is electrically connected with the memory, the detection assembly, the microwave heating device and the gas heating device, and executes the control method of the cooking appliance provided by the first aspect when executing the computer program. Therefore, the technical effects of the control method of the cooking appliance defined by any one of the above technical schemes are not repeated here.
Specifically, the cooking appliance includes, but is not limited to, at least one of: steam microwave oven, micro-steaming and baking integrated machine, etc.
Further, the microwave heating device comprises a magnetron, the magnetron can be a quartz tube or a copper tube, a halogen tube can be adopted, the gas heating device comprises a steam heating device and a hot air heating device, and the hot air heating device can be a heating tube or a hot air component. Wherein, hot-blast subassembly includes fan and hot-blast heating pipe, and the fan is used for disposing the air current in the culinary art chamber, and hot-blast heating pipe sets up in the side of airing exhaust of fan for to the air current heating, the hot-blast subassembly that fan and hot-blast heating pipe constitute can be when realizing the heating, can make food be heated more even, promotes the epidermis brittleness of food to promote the culinary art taste, and if only set up the heating pipe, then set up the structure simpler, manufacturing cost is lower relatively.
According to a third aspect of the present invention, there is provided a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the control method of the cooking appliance set forth in the first aspect. The computer-readable storage medium thus has all the advantages of the control method of the cooking appliance set forth in the first aspect.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, or may be learned by practice of the invention.
Drawings
The foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:
Fig. 1 is a flow chart schematically showing a control method of a cooking appliance according to an embodiment of the present invention;
fig. 2 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;
fig. 3 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;
Fig. 4 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;
Fig. 5 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;
Fig. 6 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;
fig. 7 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;
FIG. 8 shows a schematic block diagram of a cooking appliance according to an embodiment of the present invention;
Fig. 9 shows a schematic diagram of the temperature profile within a cooking cavity according to an embodiment of the present invention.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings and appended detailed description. It should be noted that, without conflict, the embodiments of the present invention and features in the embodiments may be combined with each other.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.
Methods of controlling a cooking appliance, the cooking appliance, and a computer-readable storage medium according to some embodiments of the present invention are described below with reference to fig. 1 to 9.
Example 1
As shown in fig. 1, according to an embodiment of the first aspect of the present invention, there is provided a control method of a cooking appliance, wherein the cooking appliance is formed with a cooking cavity, and the cooking appliance is provided with at least a microwave heating device and a gas heating device, the method including:
Step 102, responding to a cooking instruction, controlling a microwave heating device to heat a cooking cavity;
Step 104, if the environmental data in the cooking cavity is smaller than a first environmental data threshold corresponding to the environmental data, entering step 102 if yes, and entering step 106 if not;
And 106, controlling the microwave heating device to be turned off, and controlling the gas heating device to continuously heat the cooking cavity.
In this embodiment, when a cooking instruction is received, as shown in fig. 9, firstly, microwaves capable of covering food are emitted into a cooking cavity by reasonably setting the operating frequency and the operating time of a microwave heating device, so that the food in the cooking cavity is quickly heated, when the temperature of environmental data in the cooking cavity rises to a first environmental data threshold value, the microwave heating device is turned off, the first-stage heating is completed, the gas heating device is switched to continue heating the cooking cavity, and the second-stage heating is performed, so that the food in the cooking cavity is cooked in a preset temperature range and can be heated uniformly. Therefore, the microwave heating and other heating modes except microwaves are utilized to cook, the loss of water and fat in the food caused by pure microwave heating is reduced, the nutrient components of the food are effectively reserved, the cooking safety of the food is improved, the cooking time is greatly shortened, the cooking efficiency and effect are improved, and the energy consumption is reduced.
Further, the microwave heating device comprises a magnetron, the magnetron can be a quartz tube or a copper tube, a halogen tube can be adopted, the gas heating device comprises a steam heating device and a hot air heating device, and the hot air heating device can be a heating tube or a hot air component.
Specifically, the operating frequency and the operating time of the microwave heating device when the microwave heating device heats food to the specified temperature are in a negative correlation, for example, the operating power is between 100W and 1000W, and the operating time is between 3min and 40 min.
The environmental data includes at least one of the following: a first temperature of food in the cooking chamber, a second temperature of the cooking chamber, and a humidity of the cooking chamber. The first temperature of the food in the cooking cavity and the second temperature of the cooking cavity are in positive correlation, and when the microwave heating and the hot dry air heating are performed, steam in the cooking cavity is obtained by evaporating the food, namely, the humidity of the cooking cavity and the first temperature of the food in the cooking cavity are in positive correlation. The first environmental data threshold comprises: a first temperature threshold corresponding to the first temperature, a second temperature threshold corresponding to the second temperature, and a first humidity threshold corresponding to the humidity; since the microwaves are heated by promoting the reciprocating motion of molecules with polarities and the molecules rub each other to generate heat, most of the microwave energy can be applied to the food, and the dried air is difficult to be heated by the microwaves, therefore, as shown in fig. 9, when the microwave heating device is operated, the first temperature threshold of the food is greater than the second temperature threshold of the cooking cavity, and thus, by reasonably setting the first environmental data threshold and the second environmental data threshold, the accurate control of the cooking cavity is realized, the cooking effect is favorably improved, and the cooking duration is reduced. For example, the first temperature threshold is greater than or equal to 50 ℃ and less than or equal to 100 ℃, and the second temperature threshold is greater than or equal to 40 ℃ and less than or equal to 70 ℃.
Further, based on the environmental data in the cooking cavity being greater than or equal to a first environmental data threshold corresponding to the environmental data, the step of controlling the microwave heating device to be turned off specifically includes: and controlling the microwave heating device to be turned off based on the first temperature being greater than or equal to a first temperature threshold value and/or the second temperature being greater than or equal to a second temperature threshold value and/or the humidity being greater than or equal to a first humidity threshold value.
Example two
As shown in fig. 2, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, in which the cooking appliance is formed with a cooking cavity, the cooking appliance being provided with at least a microwave heating device and a steam heating device, the method including:
Step 202, responding to a cooking instruction, controlling a microwave heating device to heat a cooking cavity;
Step 204, if the environmental data in the cooking cavity is smaller than the first environmental data threshold corresponding to the environmental data, entering step 202 if yes, entering step 206 if not;
step 206, controlling the microwave heating device to be turned off;
step 208, determining a heating gear of the steam heating device according to a preset temperature range;
step 210, controlling the steam heating device to heat the cooking cavity according to the heating gear.
In this embodiment, the second stage heating is implemented by using the steam heating device, specifically, the heating gear of the steam heating device is determined according to the preset temperature range, and the steam heating device is controlled to continue heating the food heated by the microwaves according to the heating gear. On the one hand, the water lost in the food can be increased through steam, so that the nutrient components needed by the food are effectively reserved, the meat quality of the meat food is soft and rotten, the taste of the food is improved, on the other hand, the air in the cooking cavity is discharged through the steam, so that the oxygen content in the cooking cavity is reduced, the generation of oxides is restrained, the food soup is clearer, the oil and fat amount for carrying out a thermal oxygen reaction can be reduced, and the generated oil and smoke amount is reduced.
Further, in order to further reduce the power consumption and the water consumption of the steam heating device, if the first temperature of the food in the cooking cavity meets the corresponding preset temperature range, the steam heating device can be turned off, the temperature in the cooking cavity gradually decreases, the steam heating device is restarted when the first temperature decreases to a temperature which cannot meet the preset temperature range, and the intermittent circulation operation is performed until the cooking is finished. Similarly, since the steam heating device can heat the food and the air in the cooking cavity at the same time, the second temperature of the cooking cavity itself can be used as a judging condition, and the first temperature and the second temperature are in positive correlation.
Example III
As shown in fig. 3, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, in which the cooking appliance is formed with a cooking cavity, the cooking appliance being provided with at least a microwave heating device and a hot air heating device, the method including:
step 302, responding to a cooking instruction, controlling a microwave heating device to heat a cooking cavity;
Step 304, if the environmental data in the cooking cavity is smaller than the first environmental data threshold corresponding to the environmental data, entering step 302 if yes, entering step 306 if not;
step 306, controlling the microwave heating device to be turned off;
Step 308, controlling the hot air heating device to heat the cooking cavity with preset heating power;
Step 310, if the environmental data in the cooking cavity is smaller than the second environmental data threshold corresponding to the environmental data, step 308 is entered, and if not, step 312 is entered;
Step 312, determining the average power of the hot air heating device according to the preset temperature range;
Step 314, controlling the hot air heating device to heat the cooking cavity according to the average power.
Wherein the second environmental data threshold is greater than or equal to the first environmental data threshold.
In this embodiment, the heating device for heating the food in the cooking cavity is used to achieve the second stage heating, specifically, the cooking cavity is quickly heated according to the preset heating power, when the environmental data is greater than or equal to the second environmental data threshold corresponding to the environmental data, it is indicated that the food in the cooking cavity reaches the preset temperature range, at this time, the average power of the heating device for heating is determined according to the preset temperature range, and the heating device for heating intermittently is controlled according to the average power, so that the temperature of the whole cooking cavity is maintained within the preset temperature range, the food is ensured to be heated in a constant and uniform environment, the cooking efficiency is improved, and the meat food has crisp crust, is beneficial to coloring and has better taste.
Further, the second environmental data threshold includes: a third temperature threshold corresponding to the first temperature, a fourth temperature threshold corresponding to the second temperature, and a second humidity threshold corresponding to the humidity. In the case of steam heating and hot air heating, the food is heated by steam or heated air, so as shown in fig. 9, the third temperature threshold of the food is less than or equal to the fourth temperature threshold of the cooking cavity itself in the operation stage of the gas heating device, and in addition, the humidity of the cooking cavity gradually increases along with the evaporation of the liquid in the food, and has a positive correlation with the temperature of the food. Therefore, through reasonably setting the second environment data threshold value, accurate control of the cooking cavity is realized, the cooking effect is favorably improved, and the cooking time is reduced.
Specifically, the third temperature threshold is greater than or equal to 90 ℃ and less than or equal to 100 ℃, and the third temperature threshold is greater than or equal to 95 ℃ and less than or equal to 110 ℃.
Example IV
As shown in fig. 4, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, in which the cooking appliance is formed with a cooking cavity, the cooking appliance being provided with at least a microwave heating device, a steam heating device, and a hot air heating device, the method including:
step 402, responding to a cooking instruction, controlling a microwave heating device to heat a cooking cavity;
Step 404, if the environmental data in the cooking cavity is smaller than the first environmental data threshold corresponding to the environmental data, entering step 402 if yes, entering step 406 if not;
Step 406, controlling the microwave heating device to be turned off;
Step 408, determining a heating gear of the steam heating device according to a preset temperature range;
Step 410, controlling the steam heating device to heat the cooking cavity according to the heating gear;
Step 412, acquiring liquid level data of the steam heating device;
Step 414, if the liquid level data is less than the liquid level threshold, go to step 416, if not, go to step 422;
step 416, starting timing a first duration of time that the liquid level data is less than a liquid level threshold;
Step 418, if the first time length is greater than or equal to the first time length threshold, go to step 420, if not, go to step 422;
Step 420, controlling the steam heating device to be turned off, and controlling the hot air heating device to continuously heat the cooking cavity;
in step 422, the steam heating device continuously heats the cooking cavity.
In this embodiment, the steam heating device is provided with a liquid level sensor, whether the steam heating device lacks liquid in the heating process is judged through the liquid level threshold, when the liquid level data is smaller than the liquid level threshold, the steam heating device is in a liquid shortage state, namely, the liquid in the steam heating device cannot meet the steam quantity of cooking demands, a liquid shortage prompt is sent out at the moment, the first time in the liquid shortage state is started to be timed, when the first time is larger than or equal to the first time threshold, the user is indicated to be not supplemented with the liquid for a long time, the steam heating device is likely to have a dry burning phenomenon, the steam heating device is turned off, the hot air heating device is controlled to continue to heat the cooking cavity, when the first time is smaller than the first time threshold, the steam heating device is indicated to be supplemented with the liquid, and the steam heating device can continue to heat. Therefore, the heating device can be switched in time, the cooking requirement is met while the dry heating of the steam heating device is avoided, and the safety of the cooking appliance is better ensured. The liquid level threshold and the first time length threshold can be reasonably set according to the heating gear and the cooking requirement of the steam heating device.
Example five
As shown in fig. 5, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, in which the cooking appliance is formed with a cooking cavity, the cooking appliance being provided with at least a microwave heating device, a steam heating device, and a liquid storage assembly, the method including:
Step 502, responding to a cooking instruction, controlling a microwave heating device to heat a cooking cavity;
Step 504, if the environmental data in the cooking cavity is smaller than the first environmental data threshold corresponding to the environmental data, entering step 502 if yes, entering step 506 if not;
step 506, controlling the microwave heating device to be turned off;
Step 508, determining a heating gear of the steam heating device according to a preset temperature range;
step 510, controlling a steam heating device to heat the cooking cavity according to the heating gear;
Step 512, acquiring liquid level data of the steam heating device;
step 514, if the liquid level data is smaller than the liquid level threshold, go to step 516 if yes, go to step 518 if no;
step 516, controlling the liquid storage component to inject liquid into the steam heating device;
in step 518, the steam heating device continuously heats the cooking cavity.
In this embodiment, when the liquid level data is smaller than the liquid level threshold value, it is indicated that the steam heating device is in a liquid shortage state, that is, the liquid in the steam heating device cannot meet the steam amount of the cooking requirement, at this time, the liquid storage component of the cooking appliance is controlled to inject the liquid into the steam heating device, the steam heating device can continuously heat so as to automatically supplement the liquid, enough liquid in the steam heating device is ensured to support steam heating, dry heating of the steam heating device is avoided, and the operation of the cooking appliance is prevented from being interrupted, so that the safety and the reliability of the cooking appliance are improved.
Example six
As shown in fig. 6, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, the method including:
step 602, responding to a cooking instruction, controlling a microwave heating device to heat a cooking cavity;
step 604, if the environmental data in the cooking cavity is smaller than the first environmental data threshold corresponding to the environmental data, entering step 602 if yes, entering step 606 if not;
step 606, controlling the microwave heating device to be turned off, and controlling the gas heating device to continuously heat the cooking cavity;
step 608, timing a second duration of turning off the microwave heating device;
Step 610, if the second duration is greater than or equal to the second duration threshold, go to step 612, if not, go to step 608;
and step 612, controlling the gas heating device to be turned off, and sending out prompt information.
In this embodiment, after the cooking appliance completes the microwave heating in the first stage, the second time length of the heating operation in the second stage is started, and when the second time length is greater than or equal to the second time length threshold value, it is indicated that the gas heating in the second stage has satisfied the cooking requirement, and at this time, the gas heating device is controlled to be turned off, and prompt information for completing the cooking is sent out, so that the user can take out the food in time. According to the technical scheme, microwaves and steam/hot air are orderly combined, the microwaves are utilized for rapidly heating food, meanwhile, the steam/hot air is utilized for cooking at a set or proper temperature, loss of moisture, nutrition and taste is avoided, and a user can enjoy the experience of rapid cooking, high nutrition retention and high quality food while obtaining delicious food.
Specifically, the second duration threshold is in the range of 40 min-60 min.
Example seven
As shown in fig. 7, according to an embodiment of the present invention, taking a soup cooking program as an example, a control method of a cooking appliance includes:
Step 702, controlling microwave power and time so that the soup temperature reaches T1 and the cavity temperature reaches T2;
Step 704, comparing the initial value of the temperature sensor or the initial value of the humidity sensor;
step 706, if the cavity temperature reaches the set characteristic temperature T2 or the cavity humidity characteristic humidity sensor Q, step 708 is entered, if not, step 702 is entered;
step 708, stopping microwave heating and starting steam heating;
and 710, steaming for 40-60 min, and reminding a user of the end of stewing.
In this embodiment, the operating time of the microwave generator or the steam generator is regulated and controlled by a temperature sensor or a humidity sensor in the micro-steaming integrated machine.
As shown in fig. 9, the first stage: in the stage of rapid microwave temperature rise, a microwave component works and acts as follows: and (5) quickly heating. The soup temperature was quickly raised to T1. The microwave power is 100-1000W, the temperature T1 is generally 50-100 ℃, the time T1 is generally 3-40 min, and the chamber temperature T2 is generally 40-70 ℃.
And a second stage: in the steam slow stewing stage, the microwave component stops working and only the steam generator works. In this stage, the temperature of the cavity is rapidly increased to about 100deg.C, and heat is continuously supplied to the soup, and the temperature of the soup is not higher than 100deg.C. So that the broth is clear, the meat is soft and rotten, and the sweet soup is smooth. The duration t2 of the steam is generally between 40 and 60 minutes. Of course, the steam temperature can be controlled at any point less than 100 ℃, and in addition, a heating device can be used in addition to the steam generator to control the chamber temperature within 100 ℃.
Example eight
As shown in fig. 8, according to an embodiment of the third aspect of the present invention, there is provided a cooking appliance 800 including: a housing, a microwave heating device 802, a gas heating device 804, a detection assembly 806, a memory 808, and a processor 810.
Specifically, the case is formed with a cooking cavity, the microwave heating device 802 is capable of emitting microwaves to the cooking cavity, the gas heating device 804 is capable of heating the gas in the cooking cavity, the detecting component 806 is capable of detecting environmental data in the cooking cavity, the memory 808 stores a computer program, the processor 810 is electrically connected to the memory 808, the detecting component 806, the microwave heating device 802 and the gas heating device 804, and the processor 810 executes the control method of the cooking appliance set forth in the first aspect when executing the computer program.
The cooking utensil provided by the embodiment can cook by utilizing the cooperation of microwave heating and other heating modes except microwaves, thereby reducing the loss of water and fat in food caused by pure microwave heating, effectively preserving the nutrient components of the food, improving the cooking safety of the food, greatly shortening the cooking time, improving the cooking efficiency and effect and reducing the energy consumption.
Further, the microwave heating device comprises a magnetron, the magnetron can be a quartz tube or a copper tube, a halogen tube can be adopted, the gas heating device comprises a steam heating device and a hot air heating device, and the hot air heating device can be a heating tube or a hot air component. Wherein, hot-blast subassembly includes fan and hot-blast heating pipe, the fan is used for disposing the air current in the culinary art chamber, the hot-blast heating pipe sets up in the side of airing exhaust of fan for to the air current heating, the hot-blast subassembly that fan and hot-blast heating pipe constitute can be when realizing the heating, can make food be heated more even, promote the epidermis brittleness of food, thereby promote the culinary art taste, and if only set up the heating pipe, then set up the structure simpler, the cost of preparation is lower relatively, the superheated steam that steam heating device produced has that heat transfer efficiency is high, the material is heated evenly, restrain oxidation, improve the advantage of product quality, thereby realize that food is quick, even, the culinary art is effectual, the effect of oxide is low.
Specifically, the cooking appliance includes, but is not limited to, at least one of: steam microwave oven, micro-steaming and baking integrated machine, etc.
Example nine
According to an embodiment of the third aspect of the present invention, a computer-readable storage medium is provided, on which a computer program is stored, which when being executed by a processor performs the steps of the control method of the cooking appliance as the embodiment of the first aspect described above. The computer readable storage medium thus provides all of the benefits of the control method of the refrigeration or heat pump system of any of the embodiments described above.
In the description of the present specification, the terms "first," "second," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance unless explicitly specified and limited otherwise; the terms "coupled," "mounted," "secured," and the like are to be construed broadly, and may be fixedly coupled, detachably coupled, or integrally connected, for example; can be directly connected or indirectly connected through an intermediate medium. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
In the description of the present specification, the terms "one embodiment," "some embodiments," "particular embodiments," and the like, mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A control method of a cooking appliance, characterized in that the cooking appliance is formed with a cooking cavity, and is further provided with a microwave heating device and a gas heating device; the control method comprises the following steps:
controlling the microwave heating device to heat the cooking cavity in response to a cooking command;
Controlling the microwave heating device to be closed and controlling the gas heating device to continuously heat the cooking cavity on the basis that the environmental data in the cooking cavity is larger than or equal to a first environmental data threshold corresponding to the environmental data;
the gas heating device comprises a steam heating device;
The step of controlling the gas heating device to continuously heat the cooking cavity specifically comprises the following steps:
determining a heating gear of the steam heating device according to a preset temperature range;
controlling the steam heating device to heat the cooking cavity according to the heating gear;
The gas heating device further comprises a hot air heating device, and after the step of controlling the steam heating device to heat the cooking cavity according to the heating gear, the gas heating device further comprises:
acquiring liquid level data of the steam heating device;
starting to time a first duration that the liquid level data is smaller than a liquid level threshold value based on the liquid level data is smaller than the liquid level threshold value;
Controlling the steam heating device to be closed and controlling the hot air heating device to continuously heat the cooking cavity based on the fact that the first time length is greater than or equal to a first time length threshold value;
Wherein the environmental data includes at least one of: a first temperature of food in the cooking cavity, a second temperature of the cooking cavity, and a humidity of the cooking cavity;
The first environmental data threshold comprises: a first temperature threshold corresponding to the first temperature, a second temperature threshold corresponding to the second temperature, and a first humidity threshold corresponding to the humidity;
the first temperature threshold is greater than the second temperature threshold;
the first temperature threshold is greater than or equal to 50 ℃ and less than or equal to 100 ℃, and the second temperature threshold is greater than or equal to 40 ℃ and less than or equal to 70 ℃.
2. The control method of a cooking appliance according to claim 1, wherein the gas heating device comprises a hot air heating device; the step of controlling the gas heating device to continuously heat the cooking cavity specifically comprises the following steps:
Controlling the hot air heating device to heat the cooking cavity at a preset heating power;
Determining the average power of the hot air heating device according to a preset temperature range based on the environment data being greater than or equal to a second environment data threshold corresponding to the environment data;
Controlling the hot air heating device to heat the cooking cavity according to the average power;
Wherein the second environmental data threshold is greater than or equal to the first environmental data threshold.
3. The method of controlling a cooking appliance of claim 1, wherein the cooking appliance further comprises a liquid storage assembly; after the step of controlling the steam heating device to heat the cooking cavity according to the heating gear, the method further comprises the following steps:
and controlling the liquid storage assembly to inject liquid into the steam heating device based on the liquid level data being smaller than the liquid level threshold value.
4. A control method of a cooking appliance according to any one of claims 1 to 3, wherein after the step of controlling the gas heating device to continue heating the cooking cavity, further comprising:
timing a second time period when the microwave heating device is turned off;
and based on the fact that the second time length is greater than or equal to a second time length threshold, controlling the gas heating device to be closed, and sending prompt information.
5. The method for controlling a cooking appliance according to claim 2, wherein,
The second environmental data threshold includes: a third temperature threshold corresponding to the first temperature, a fourth temperature threshold corresponding to the second temperature, and a second humidity threshold corresponding to the humidity;
the third temperature threshold is less than or equal to the fourth temperature threshold;
The first humidity threshold is less than or equal to the second humidity threshold.
6. A cooking appliance, comprising:
The box body is provided with a cooking cavity;
a microwave heating device capable of emitting microwaves to the cooking cavity;
A gas heating device capable of heating gas in the cooking cavity;
a detection assembly capable of detecting environmental data within the cooking cavity;
A memory storing a computer program;
A processor electrically connected to the memory, the detection assembly, the microwave heating device and the gas heating device, the processor executing the computer program to perform the control method of the cooking appliance according to any one of claims 1 to 5.
7. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when being executed by a processor, performs the steps of the control method of a cooking appliance according to any one of claims 1 to 5.
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| CN111365701A (en) * | 2020-03-19 | 2020-07-03 | 杭州老板电器股份有限公司 | Steam generator, water level control method thereof and steam cooking device |
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