CN-121987071-A - Cooking device, control method and device thereof and storage medium

CN121987071ACN 121987071 ACN121987071 ACN 121987071ACN-121987071-A

Abstract

The invention discloses cooking equipment, a control method, a control device and a storage medium thereof, wherein the cooking equipment comprises a microwave module, an air frying module and a steam module, the method comprises the steps of obtaining characteristic parameters of food materials and a cooking stage of the cooking equipment, wherein the cooking stage comprises a first heating stage and a second heating stage, the cooking equipment performs at least one dehumidification work in the second heating stage, the cooking parameters of the cooking equipment are determined according to the characteristic parameters of the food materials, and the steam module, the air frying module and the microwave module are controlled according to the cooking stage and the cooking parameters. Therefore, a high-humidity heating environment is created in the early stage of cooking, the heat transfer coefficient of a cooking medium and food materials is increased, the inside and outside of the food materials are heated up rapidly, and a low-humidity heating environment is created in the middle and later stages of cooking, so that the partial pressure difference between the heat transfer medium and the water vapor on the surface of the food materials is increased, a larger convection mass transfer coefficient is obtained, the water loss inside the food materials is accelerated, the cooking efficiency is improved, and the cooking time is shortened.

Inventors

ZHANG PEIYAO
LIU TIANYI
SHEN GUOYANG
FAN DAMING
YAN BOWEN
SHI XIAOLU
LU XU
LIANG ZHUOQI

Assignees

广东美的厨房电器制造有限公司
美的集团股份有限公司

Dates

Publication Date: 20260508
Application Date: 20241105

Claims (10)

1. A control method of a cooking apparatus, wherein the cooking apparatus includes a microwave module, an air frying module, and a steam module, the method comprising: Acquiring characteristic parameters of food materials and a cooking stage of the cooking device, wherein the cooking stage comprises a first heating stage and a second heating stage, and the cooking device performs at least one dehumidifying operation in the second heating stage; Determining cooking parameters of the cooking equipment according to the characteristic parameters of the food; And controlling the steam module, the air frying module and the microwave module according to the cooking stage and the cooking parameters.
2. The control method of a cooking apparatus according to claim 1, wherein the characteristic parameters of the food material include a kind and a weight of the food material, and the cooking parameters include a preset cooking temperature, a preset total cooking time, and an upper cooking temperature threshold.
3. The control method of claim 2, wherein the controlling the steam module, the air-frying module, and the microwave module according to the cooking phase and the cooking parameter comprises: when the cooking stage is the first heating stage, determining a first preset cooking temperature of the first heating stage; Acquiring the temperature in a cooking cavity of the cooking equipment; And controlling the steam module, the air frying module and the microwave module according to the temperature in the cooking cavity and the first preset cooking temperature.
4. A control method according to claim 3, wherein said controlling said steam module, said air-frying module and said microwave module according to said cooking cavity temperature and said first preset cooking temperature comprises: The steam module and the air frying module are controlled to continuously work, and the microwave module is controlled to intermittently work in a preset working period; And when the temperature in the cooking cavity is greater than or equal to the first preset cooking temperature, controlling the cooking equipment to switch from the first heating stage to the second heating stage.
5. The control method of claim 2, wherein the controlling the steam module, the air-frying module, and the microwave module according to the cooking phase and the cooking parameter comprises: when the cooking stage is the second heating stage, determining a second preset cooking temperature and a remaining cooking time of the second heating stage, wherein the remaining cooking time is a difference between the cooking time of the first heating stage and the preset total cooking time; Acquiring the temperature in a cooking cavity of the cooking equipment; And controlling the steam module, the air frying module and the microwave module according to the temperature in the cooking cavity, the second preset cooking temperature and the residual cooking time.
6. The control method of claim 5, wherein the controlling the steam module, the air-frying module, and the microwave module according to the cooking cavity temperature, the second preset cooking temperature, and the remaining cooking time comprises: controlling the microwave module to perform intermittent operation in a preset working period according to the residual cooking time; Controlling the air frying module to work when the temperature in the cooking cavity is smaller than the second preset cooking temperature, and And when the temperature in the cooking cavity is greater than or equal to the second preset cooking temperature, controlling the air frying module to stop working.
7. The control method according to claim 6, wherein said performing at least one dehumidifying operation in said second heating stage comprises: determining a target moisture removal time according to the remaining cooking time; and controlling the cooking equipment to execute the dehumidifying operation according to the target dehumidifying time, and controlling the microwave module to stop working during the dehumidifying operation.
8. A computer-readable storage medium, characterized in that a control program of a cooking apparatus is stored thereon, which control program, when being executed by a processor, implements the control method of a cooking apparatus according to any one of claims 1-7.
9. A control device of a cooking apparatus, wherein the cooking apparatus comprises a microwave module, an air frying module, and a steam module, the device comprising: the cooking device comprises an acquisition module, a control module and a control module, wherein the acquisition module is used for acquiring characteristic parameters of food materials and a cooking stage of the cooking device, the cooking stage comprises a first heating stage and a second heating stage, and the cooking device performs at least one dehumidifying operation in the second heating stage; the determining module is used for determining cooking parameters of the cooking equipment according to the characteristic parameters of the food; and the control module is used for controlling the steam module, the air frying module and the microwave module according to the cooking stage and the cooking parameters.
10. A cooking apparatus, characterized in that it comprises a control device of the cooking apparatus according to claim 9.

Description

Cooking device, control method and device thereof and storage medium Technical Field The present invention relates to the field of cooking control technology, and in particular, to a control method of a cooking apparatus, a computer readable storage medium, a control device of a cooking apparatus, and a cooking apparatus. Background Frying is a traditional and rapid food processing mode, and is widely applied to household and commercial cooking, and fried foods are popular among people because of attractive appearance, crisp taste and tender inside, but the fried foods have high grease content and are easy to generate harmful substances in the cooking process. Air frying (AIR FRYING) is a new cooking mode which uses hot air instead of oil as a heat transfer medium, and does not use or uses less oil in the frying process, so that the oil content of food is greatly reduced, nutrient components are reserved, more aromatic components and less harmful components are generated, however, the temperature, moisture and color change of the food in the air frying process is obviously slower than that of frying due to the fact that the heat transfer coefficient of the air is smaller than that of the oil, and the cooking efficiency is greatly reduced. Disclosure of Invention The present invention aims to solve at least one of the technical problems in the related art to some extent. Therefore, a first object of the present invention is to provide a control method of a cooking apparatus, which can improve cooking efficiency and shorten cooking time. A second object of the present invention is to propose a computer readable storage medium. A third object of the present invention is to propose a control device of a cooking appliance. A fourth object of the present invention is to propose a cooking device. To achieve the above object, an embodiment of a first aspect of the present invention provides a control method of a cooking device, wherein the cooking device includes a microwave module, an air frying module, and a steam module, the method includes obtaining a characteristic parameter of a food material and a cooking stage of the cooking device, wherein the cooking stage includes a first heating stage and a second heating stage, the cooking device performs at least one dehumidification operation in the second heating stage, determines the cooking parameter of the cooking device according to the characteristic parameter of the food material, and controls the steam module, the air frying module, and the microwave module according to the cooking stage and the cooking parameter. According to the control method of the cooking equipment, characteristic parameters of food materials and a cooking stage of the cooking equipment are obtained, wherein the cooking stage comprises a first heating stage and a second heating stage, the cooking equipment executes at least one dehumidification work in the second heating stage, further, the cooking parameters of the cooking equipment are determined according to the characteristic parameters of the food materials, and a steam module, an air frying module and a microwave module are controlled according to the cooking stage and the cooking parameters. Therefore, a high-humidity heating environment is created in the early stage of cooking, the heat transfer coefficient of a cooking medium and food materials is increased, the inside and outside of the food materials are heated up rapidly, and a low-humidity heating environment is created in the middle and later stages of cooking, so that the partial pressure difference between the heat transfer medium and the water vapor on the surface of the food materials is increased, a larger convection mass transfer coefficient is obtained, the water loss inside the food materials is accelerated, the cooking efficiency is improved, and the cooking time is shortened. In addition, the control method of the cooking apparatus according to the above embodiment of the present invention may further have the following additional technical features: according to one embodiment of the invention, the characteristic parameters of the food material include a type and a weight of the food material, and the cooking parameters include a preset cooking temperature, a preset total cooking time, and an upper cooking temperature threshold. According to one embodiment of the invention, the control of the steam module, the air frying module and the microwave module according to the cooking stage and the cooking parameters comprises the steps of determining a first preset cooking temperature of the first heating stage when the cooking stage is the first heating stage, acquiring the temperature in a cooking cavity of the cooking equipment, and controlling the steam module, the air frying module and the microwave module according to the temperature in the cooking cavity and the first preset cooking temperature. According to one embodiment of the invention, the control of the ste