CN113842058B

CN113842058B - Control method of cooking apparatus, and computer-readable storage medium

Info

Publication number: CN113842058B
Application number: CN202010598738.8A
Authority: CN
Inventors: 张志艳; 陈立鹏; 韩邦强; 张智
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2020-06-28
Filing date: 2020-06-28
Publication date: 2023-02-07
Anticipated expiration: 2040-06-28
Also published as: CN113842058A

Abstract

The embodiment of the application provides a control method of a cooking device, the cooking device and a computer readable storage medium. The cooking equipment comprises a cooking cavity and a heating device, and the control method of the cooking equipment comprises the following steps: controlling a heating device to heat the cooking cavity; acquiring environmental parameters in the cooking cavity in the heating process, controlling the heating device to stop heating according to the environmental parameters in the cooking cavity, and cooling the cooking cavity; or recording the heating time in the heating process, controlling the heating device to stop heating according to the heating time, and cooling the cooking cavity. According to the technical scheme of the embodiment of the application, the cooking cavity can be cooled after the cooking is judged to be finished, so that on one hand, the phenomenon that the food is continuously heated by the waste heat of the cooking cavity to influence the cooking effect is avoided; on the other hand, when the user takes the food, the user is prevented from being scalded by hot air, a hot baking tray and the hot food in the cooking equipment.

Description

Control method of cooking apparatus, and computer-readable storage medium

Technical Field

The embodiment of the application relates to the technical field of cooking, in particular to a control method of a cooking device, the cooking device and a computer readable storage medium.

Background

A user often cooks food material in an oven, and during the cooking process the user may leave the oven to do other things. If the cooking is finished by the oven at the moment, the user does not open the door in time to take out food, so that the food is baked by waste heat in the oven, even scorched.

Disclosure of Invention

The embodiments of the present application aim to solve at least one of the technical problems in the prior art or the related art.

To this end, an aspect of embodiments of the present application is to provide a control method of a cooking apparatus.

Another aspect of an embodiment of the present application is to provide a cooking apparatus.

It is yet another aspect of an embodiment of the present application to provide a computer-readable storage medium.

In view of this, according to an aspect of an embodiment of the present application, there is provided a method for controlling a cooking apparatus, the cooking apparatus including a cooking cavity and a heating device, the method for controlling the cooking apparatus including: controlling a heating device to heat the cooking cavity; acquiring environmental parameters in the cooking cavity in the heating process, controlling the heating device to stop heating according to the environmental parameters in the cooking cavity, and cooling the cooking cavity; or recording the heating time in the heating process, controlling the heating device to stop heating according to the heating time, and cooling the cooking cavity.

According to the control method of the cooking equipment, the cooking cavity is heated by controlling the heating device, and cooking of cooking food materials contained in the cooking cavity is achieved. Furthermore, environmental parameters in the cooking cavity can be detected in the heating process, and the completion of cooking is determined according to the environmental parameters, so that heating is stopped and the cooking cavity is cooled; or recording the heating time in the heating process, and determining that the cooking is finished according to the heating time, so as to stop heating and cool the cooking cavity. According to the technical scheme of the embodiment of the application, the cooking cavity can be cooled after the cooking is judged to be finished, so that on one hand, the phenomenon that the food is continuously heated by the waste heat of the cooking cavity to influence the cooking effect is avoided; on the other hand, when the user takes the food, the user is prevented from being scalded by hot air, a hot baking tray and the hot food in the cooking equipment.

According to the control method of the cooking device, the following technical characteristics can be provided:

in above-mentioned technical scheme, the environmental parameter in the culinary art intracavity includes the oxygen content in the culinary art intracavity, according to the environmental parameter in the culinary art intracavity, controls heating device stop heating to the step of culinary art chamber cooling specifically includes: and controlling the heating device to stop heating and cooling the cooking cavity based on the fact that the absolute value of the change rate of the oxygen content is smaller than or equal to the change rate threshold.

In this technical scheme, cooking equipment is provided with the oxygen sensor for detect the oxygen content of cooking the intracavity in the heating process, and in the heating process, the oxygen content of cooking the intracavity descends gradually, and oxygen content decline slope is great when eating the material immature, when the absolute value of the rate of change of oxygen content is less than or equal to the rate of change threshold value, indicates that the material of eating has cooked the completion, and then control heating device stop heating, and to the cooling of cooking chamber. The time that the culinary art was accomplished can be accurately judged through the oxygen content of culinary art intracavity, and then realize the operation to culinary art chamber stop heating and cooling, avoids culinary art chamber waste heat to scorch food to and avoid steam, overheated overware and food scald the user.

In any one of the above technical scheme, the environmental parameter in the culinary art intracavity includes the temperature in the culinary art intracavity, according to the environmental parameter in the culinary art intracavity, controls heating device stop heating to the step of culinary art chamber cooling, specifically include: and controlling the heating device to stop heating and cool the cooking cavity based on the temperature being greater than or equal to the first temperature threshold.

In this technical scheme, cooking equipment is provided with temperature sensor for detect the temperature of cooking the intracavity in the heating process, at the heating process, the temperature of cooking the intracavity risees gradually, when the temperature is greater than or equal to first temperature threshold value, shows that the material of eating has cooked the completion, and then control heating device stop heating, and cool down to the cooking chamber. The time that the culinary art was accomplished can be accurately judged through the temperature of culinary art intracavity, and then realize the operation to culinary art chamber stop heating and cooling, avoids culinary art chamber waste heat to scorch food to and avoid steam, overheated overware and food scald the user.

In any one of the above technical schemes, according to the heating time, control heating device stop heating to the cooling of culinary art chamber specifically includes: and controlling the heating device to stop heating and cool the cooking cavity based on the heating time being greater than or equal to the first time threshold.

In the technical scheme, the heating time is recorded in the heating process, when the heating time is greater than or equal to the first time threshold value, the food material is indicated to be cooked, and then the heating device is controlled to stop heating and cool the cooking cavity. Can judge the time of culinary art completion accurately through heating time, and then realize the operation to culinary art chamber stop heating and cooling, avoid culinary art chamber waste heat to burn food to and avoid steam, overheated overware and food scald user.

In any one of the above technical scheme, cooking equipment still includes the door body, to the step of culinary art chamber cooling, specifically includes: the door body is controlled to be opened so as to cool the cooking cavity.

In this technical scheme, can distribute heat, steam outside the culinary art chamber including the door body of opening the culinary art chamber to the mode of culinary art chamber cooling, make the temperature reduction of culinary art intracavity, avoid culinary art chamber waste heat to continue to heat food, influence culinary art effect to and prevent that the user from when getting the food, steam in the cooking equipment, the overware that the heat scalds, the food scald user that the heat scalds. And, can also make the user see cooking intracavity food easily through opening the door to avoid food to be forgotten in the oven.

In any one of the above technical scheme, the control door body is opened to the step of cooking the chamber cooling specifically includes: determining the target opening of the door body according to the information of the cooking food materials in the cooking cavity or the change rate of the oxygen content in the heating process; controlling the door body to be opened to a target opening degree so as to cool the cooking cavity; wherein the information of the cooking food material comprises at least one of: the type of cooking food, the weight of the cooking food.

In the technical scheme, the corresponding relation between the type of the cooking food material, the weight of the cooking food material and the target opening degree of the door body is stored in advance, the target opening degree of the door body needing to be opened is determined according to the type of the cooking food material and the weight of the cooking food material, and therefore the purpose of quickly cooling the cooking cavity is achieved by opening the door. In addition, the corresponding relation between the change rate of the oxygen content and the target opening degree of the door body in the heating process is stored in advance, and the target opening degree of the door body needing to be opened is determined according to the change rate of the oxygen content in the heating process, so that the aim of quickly cooling the cooking cavity is fulfilled by opening the door.

In any one of the above-mentioned technical scheme, the control door body is opened to the cooling of culinary art chamber, specifically include: determining a target oxygen content change rate in a cooling process according to information of cooking food materials in the cooking cavity or the change rate of the oxygen content in a heating process; determining the target opening degree of the door body according to the target oxygen content change rate; controlling the door body to be opened to a target opening degree so as to cool the cooking cavity; wherein the information of the cooking food material comprises at least one of: the type of cooking food, the weight of the cooking food.

In the technical scheme, the target oxygen content change rate in the temperature reduction process can be determined according to the information of the cooking food materials in the cooking cavity or the change rate of the oxygen content in the heating process. And further determining the target opening of the door body according to the target oxygen content change rate, and controlling the door body to be opened to the target opening so as to realize the purpose of quickly cooling the cooking cavity. It should be noted that the correspondence between the target oxygen content change rate and the target opening degree is stored in advance, and the target opening degree of the door body corresponding to the target oxygen content change rate is determined by querying the correspondence.

In any one of the above technical solutions, the cooking apparatus further includes an air supply device, and the step of cooling the cooking cavity specifically includes: and controlling the air supply device to supply air into the cooking cavity so as to cool the cooking cavity.

In this technical scheme, can be including opening air supply arrangement to the mode of culinary art chamber cooling, air supply arrangement blows heat, steam outside the culinary art chamber, perhaps air supply arrangement blows cold wind to the culinary art chamber and makes the temperature reduction of culinary art intracavity, avoids culinary art chamber waste heat to continue to heat food, influences the culinary art effect to and prevent that the user from when getting the food, the user is scalded to steam in the cooking equipment, the overware of scalding, the food of scalding.

In any one of the above technical scheme, control air supply arrangement to the air supply of culinary art intracavity to the step to the culinary art chamber cooling specifically includes: determining a target air speed or an air volume of the air supply device according to information of cooking food materials in the cooking cavity or a change rate of oxygen content in a heating process; controlling an air supply device to supply air according to the target air speed or the air volume so as to cool the cooking cavity; wherein the information of the cooking food material comprises at least one of: the type of cooking food, the weight of the cooking food.

In the technical scheme, the corresponding relation between the type of the cooking food material, the weight of the cooking food material and the target wind speed or the wind volume of the air supply device is stored in advance, the target wind speed or the wind volume of the air supply device needed by the door body is determined according to the type of the cooking food material and the weight of the cooking food material, and therefore the purpose of quickly cooling the cooking cavity is achieved by opening the air supply device. In addition, the corresponding relation between the change rate of the oxygen content in the heating process and the target air speed or the air volume of the air supply device is stored in advance, and the target air speed or the air volume of the air supply device is determined according to the change rate of the oxygen content in the heating process, so that the aim of quickly cooling the cooking cavity is fulfilled by starting the air supply device.

In any one of the above technical scheme, control air supply arrangement to the air supply of culinary art intracavity to the step to the culinary art chamber cooling specifically includes: determining a target oxygen content change rate in a cooling process according to information of cooking food materials in the cooking cavity or the change rate of the oxygen content in a heating process; determining the target air speed or air volume of the air supply device according to the target oxygen content change rate; controlling an air supply device to supply air according to the target air speed or the air volume so as to cool the cooking cavity; wherein the information of the cooking food material comprises at least one of: the type of cooking food, the weight of the cooking food.

In the technical scheme, the target oxygen content change rate in the temperature reduction process can be determined according to the information of the cooking food materials in the cooking cavity or the change rate of the oxygen content in the heating process. And further determining the target air speed or air volume of the air supply device according to the target oxygen content change rate, and controlling the air supply device to supply air so as to realize the purpose of quickly cooling the cooking cavity. It should be noted that, the corresponding relationship between the target oxygen content change rate and the target wind speed or wind volume is stored in advance, and the target wind speed or wind volume corresponding to the target oxygen content change rate is determined by querying the corresponding relationship.

In any of the above technical solutions, the method further includes: and stopping cooling the cooking cavity based on the increase of the oxygen content and the absolute value of the change rate of the increased oxygen content is smaller than or equal to the change rate threshold.

In the technical scheme, when the oxygen content is increased (i.e. suddenly increased) within a preset time (e.g. 1 second or 2 seconds), and the absolute value of the change rate of the increased oxygen content is smaller than or equal to the change rate threshold, that is, the oxygen content in the cooking cavity tends to be stable after the cooking cavity is cooled, it indicates that the cooling effect is achieved, and the cooling can be stopped, for example, the door body is closed or the air supply device is closed, in order to avoid the food from being cooled or the food from being polluted.

In any of the above technical solutions, the method further includes: and stopping cooling the cooking cavity based on the temperature being less than or equal to a second temperature threshold, wherein the second temperature threshold is less than the first temperature threshold.

In the technical scheme, when the temperature is less than or equal to the second temperature threshold, the temperature reduction effect is achieved, and in order to avoid the food from becoming cold or the food from being polluted, the temperature reduction can be stopped, for example, the door body is closed, or the air supply device is closed.

In any of the above technical solutions, the method further comprises: recording the cooling time of the cooking cavity; and stopping cooling the cooking cavity based on the cooling time being greater than or equal to the second time threshold.

In the technical scheme, when the cooling time is greater than or equal to the second time threshold, it is indicated that the temperature has been cooled for a sufficiently long time, the cooling effect has been achieved, and in order to avoid the food from becoming cold or the food from being polluted, the cooling can be stopped, for example, the door body is closed, or the air supply device is closed.

According to another aspect of an embodiment of the present application, there is provided a cooking apparatus including: a cooking chamber configured to hold a cooking food material; a heating device configured to heat the cooking cavity; a detection device configured to detect an environmental parameter within the cooking cavity; a memory storing a computer program; a processor, which when executing the computer program, implements the method for controlling a cooking apparatus according to any of the above-mentioned technical solutions.

The embodiment of the application provides a cooking device, treater pass through control heating device and to the heating of culinary art chamber, realize cooking the culinary art edible material that the culinary art intracavity held. Furthermore, the detection device can detect the environmental parameters in the cooking cavity in the heating process, and the processor determines that the cooking is finished according to the environmental parameters, so that the heating is stopped and the temperature of the cooking cavity is reduced; or the processor records the heating time in the heating process, and the cooking is determined to be finished according to the heating time, so that the heating is stopped and the cooking cavity is cooled. According to the technical scheme of the embodiment of the application, the cooking cavity can be cooled after the cooking is judged to be finished, so that on one hand, the phenomenon that the food is continuously heated by the waste heat of the cooking cavity to influence the cooking effect is avoided; on the other hand, when the user takes the food, the user is prevented from being scalded by hot air, a hot baking tray and the hot food in the cooking equipment.

According to the above-mentioned cooking apparatus of the embodiment of the present application, the following technical features may also be provided:

in the above technical solution, the detection device includes: an oxygen sensor configured to detect an oxygen content within the cooking cavity.

In this technical scheme, cooking equipment is provided with oxygen sensor for detect the oxygen content of cooking the intracavity in the heating process, and in the heating process, the oxygen content of cooking the intracavity descends gradually, and oxygen content decline slope is great when eating the material not ripe, when the absolute value of the rate of change of oxygen content is less than or equal to the rate of change threshold value, indicates that the material has cooked and has accomplished, and then control heating device stop heating, and to the cooling of cooking chamber. The time that the culinary art was accomplished can be accurately judged through the oxygen content of culinary art intracavity, and then realize the operation to culinary art chamber stop heating and cooling, avoids culinary art chamber waste heat to scorch food to and avoid steam, overheated overware and food scald the user.

In any of the above technical solutions, the detection apparatus includes: a temperature sensor configured to detect a temperature within the cooking cavity.

In any of the above technical solutions, the method further includes: the door body is configured to open or close an opening of the cooking cavity.

In this technical scheme, can distribute heat, steam outside the culinary art chamber including opening the door body in culinary art chamber to the mode of culinary art chamber cooling, make the temperature reduction of culinary art intracavity, avoid culinary art chamber waste heat to continue to heat food, influence culinary art effect to and prevent that the user from when getting food, steam in the cooking equipment, the overware that the heat scalds, the food scald user that the heat scalds. And, can also make the user see cooking intracavity food easily through opening the door to avoid food to be forgotten in the oven.

In any of the above technical solutions, the method further comprises: and the air supply device is configured to supply air into the cooking cavity.

In this technical scheme, can blow outside the culinary art chamber heat, steam including opening air supply arrangement to the mode of culinary art chamber cooling, perhaps air supply arrangement blows cold wind to the culinary art chamber and makes the temperature reduction of culinary art intracavity, avoids culinary art chamber waste heat to continue to heat food, influences the culinary art effect to and prevent that the user from when getting the food, the user is scalded to steam in the cooking equipment, the overware of scalding, the food of scalding.

According to still another aspect of an embodiment of the present application, there is provided a computer-readable storage medium on which a computer program is stored, the computer program, when executed by a processor, implementing a control method of a cooking apparatus according to any one of the above-mentioned technical solutions.

The computer-readable storage medium provided in the embodiments of the present application, when being executed by a processor, implements the steps of the control method of the cooking apparatus according to any one of the above technical solutions, and therefore, the computer-readable storage medium includes all the beneficial effects of the control method of the cooking apparatus according to any one of the above technical solutions.

Additional aspects and advantages of the embodiments of the application will be set forth in part in the description which follows or may be learned by practice of the embodiments of the application.

Drawings

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

fig. 1 shows a schematic flow chart of a control method of a cooking apparatus of a first embodiment of the present application;

fig. 2 is a flowchart illustrating a control method of a cooking apparatus according to a second embodiment of the present invention;

fig. 3 is a flowchart illustrating a control method of a cooking apparatus according to a third embodiment of the present invention;

fig. 4 is a flowchart illustrating a control method of a cooking apparatus according to a fourth embodiment of the present invention;

fig. 5 is a flowchart illustrating a control method of a cooking apparatus according to a fifth embodiment of the present application;

fig. 6 is a flowchart illustrating a control method of a cooking apparatus according to a sixth embodiment of the present invention;

fig. 7 is a flowchart illustrating a control method of a cooking apparatus according to a seventh embodiment of the present invention;

fig. 8 is a flowchart illustrating a control method of a cooking apparatus according to an eighth embodiment of the present invention;

fig. 9 is a flowchart illustrating a control method of a cooking apparatus according to a ninth embodiment of the present application;

fig. 10 shows one of the schematic block diagrams of the cooking apparatus of the embodiment of the present application;

fig. 11 shows a second schematic block diagram of a cooking apparatus of an embodiment of the present application;

FIG. 12 illustrates one of the schematic structural views of an oven of an embodiment of the present application;

FIG. 13 illustrates one of the graphs of oxygen content versus time for an oven auto bake of an embodiment of the present application;

fig. 14 shows a second structural schematic diagram of the oven according to the embodiment of the present application;

fig. 15 shows a second graph of oxygen content versus time for an oven auto bake of an embodiment of the present application.

Wherein, the correspondence between the reference numbers and the part names in fig. 12 and 14 is:

1202 oven cavity, 1204 rapid heating device, 1206 oxygen sensor, 1208 heat sink, 1210 circuit board, 1212 electric door opening system.

Detailed Description

In order that the above objects, features and advantages of the embodiments of the present application can be more clearly understood, the embodiments of the present application will be described in further detail with reference to the accompanying drawings and detailed description. It should be noted that, in the case of no conflict, the embodiments and features in the embodiments of the present application may be combined with each other.

In the following description, numerous specific details are set forth to provide a thorough understanding of the embodiments of the present application, however, the embodiments of the present application may be practiced in other ways than those described herein, and therefore the scope of the embodiments of the present application is not limited to the specific embodiments disclosed below.

In an embodiment of the first aspect of the embodiment of the present application, a control method of a cooking apparatus is provided, the cooking apparatus includes a cooking cavity and a heating device, and the control method of the cooking apparatus is described in detail through the following embodiments.

First embodiment, fig. 1 is a schematic flowchart illustrating a control method of a cooking apparatus according to a first embodiment of the present application. Wherein, the method comprises the following steps:

step 102, controlling a heating device to heat a cooking cavity;

104, acquiring environmental parameters in the cooking cavity in the heating process, controlling the heating device to stop heating according to the environmental parameters in the cooking cavity, and cooling the cooking cavity; or recording the heating time in the heating process, controlling the heating device to stop heating according to the heating time, and cooling the cooking cavity.

According to the control method of the cooking equipment, the cooking cavity is heated by controlling the heating device, and cooking food materials contained in the cooking cavity are cooked. Furthermore, environmental parameters in the cooking cavity can be detected in the heating process, and the cooking is determined to be finished according to the environmental parameters, so that the heating is stopped and the cooking cavity is cooled; or recording the heating time in the heating process, and determining that the cooking is finished according to the heating time, so as to stop heating and cool the cooking cavity. According to the embodiment of the application, the cooking cavity can be cooled after the cooking is judged to be finished, so that on one hand, the phenomenon that the food is continuously heated by the waste heat of the cooking cavity to influence the cooking effect is avoided; on the other hand, when the user takes the food, the user is prevented from being scalded by hot air, a hot baking tray and the hot food in the cooking equipment.

In the second embodiment, the environmental parameter in the cooking cavity includes an oxygen content in the cooking cavity, and fig. 2 is a flowchart illustrating a control method of a cooking apparatus according to a second embodiment of the present invention. Wherein, the method comprises the following steps:

step 202, controlling a heating device to heat the cooking cavity;

and step 204, controlling the heating device to stop heating and cooling the cooking cavity based on the fact that the absolute value of the change rate of the oxygen content is smaller than or equal to the change rate threshold.

In the above embodiment, according to the environmental parameter in the cooking cavity, the step of controlling the heating device to stop heating and cooling the cooking cavity specifically includes: and controlling the heating device to stop heating and cooling the cooking cavity based on the fact that the absolute value of the change rate of the oxygen content is smaller than or equal to the change rate threshold.

In this embodiment, the cooking apparatus is provided with an oxygen sensor for detecting the oxygen content in the cooking cavity during the heating process, the oxygen content in the cooking cavity gradually decreases, and the slope of the decrease of the oxygen content is larger when the food material is not cooked, when the absolute value of the rate of change of the oxygen content is smaller than or equal to the threshold of the rate of change, it indicates that the food material is cooked, and then the heating device is controlled to stop heating, and the cooking cavity is cooled. The time that the culinary art was accomplished can be accurately judged through the oxygen content of culinary art intracavity, and then realize the operation to culinary art chamber stop heating and cooling, avoids culinary art chamber waste heat to scorch food to and avoid steam, overheated overware and food scald the user.

In addition, the cooking completion is judged by replacing the baking time in the related technology with the oxygen content, so that the difference of the baking time caused when the user changes the food material component is avoided, and the time point of the cooking completion can be accurately grasped.

It should be noted that the manner of stopping heating and cooling by controlling the oxygen content in the cooking cavity is suitable for the baked food (such as cookies and cakes), because the baked food contains less moisture, and the absolute value of the rate of change of the oxygen content of the baked food is less than or equal to the threshold rate of change (for example, between 20 and 80) when the cooking is completed. The water content of meat food is more, the oxygen content in the cooking cavity is always reduced by the slope of a larger absolute value in the whole heating process, and finally the problem that the meat food is scorched occurs, so the method of stopping heating and reducing the temperature by controlling the oxygen content in the cooking cavity is suitable for baking food.

It is noted that, in this embodiment, the judgment of the temperature and the heating time may also be added, for example, based on the absolute value of the change rate of the oxygen content being less than or equal to the change rate threshold, and the temperature being greater than or equal to the first temperature threshold, the heating device is controlled to stop heating, and the cooking cavity is cooled. Or controlling the heating device to stop heating and cool the cooking cavity based on that the absolute value of the change rate of the oxygen content is smaller than or equal to the change rate threshold and the heating time is larger than or equal to the first time threshold. Or controlling the heating device to stop heating and cool the cooking cavity based on that the absolute value of the change rate of the oxygen content is smaller than or equal to the change rate threshold, the temperature is larger than or equal to the first temperature threshold, and the heating time is larger than or equal to the first time threshold.

In the third embodiment, the environmental parameter in the cooking cavity includes a temperature in the cooking cavity, and fig. 3 is a flowchart illustrating a control method of a cooking apparatus according to a third embodiment of the present application. Wherein, the method comprises the following steps:

step 302, controlling a heating device to heat a cooking cavity;

and step 304, controlling the heating device to stop heating and cooling the cooking cavity based on the temperature being greater than or equal to the first temperature threshold.

In this embodiment, the cooking apparatus is provided with a temperature sensor for detecting the temperature in the cooking cavity during the heating process, wherein the temperature in the cooking cavity gradually rises during the heating process, and when the temperature is greater than or equal to the first temperature threshold, it indicates that the cooking of the food material is completed, and then the heating device is controlled to stop heating and cool the cooking cavity. The time that the culinary art was accomplished can be accurately judged through the temperature of culinary art intracavity, and then realize the operation to culinary art chamber stop heating and cooling, avoids culinary art chamber waste heat to scorch food to and avoid steam, overheated overware and food scald the user.

In addition, the cooking completion is judged by using the temperature instead of the baking time in the related technology, so that the difference of the baking time caused when the user changes the ingredient component is avoided, and the time point of the cooking completion can be accurately grasped.

It should be noted that, because the cooking temperatures required for different food materials are different, the first temperature threshold may be set according to different food materials, for example, the heating temperature of the meat food is higher than that of the vegetable food, and therefore the first temperature threshold corresponding to the meat food is higher than that corresponding to the vegetable food.

It is noted that, in this embodiment, the determination of the rate of change of the oxygen content and the heating time may also be added, for example, based on the temperature being greater than or equal to the first temperature threshold and the absolute value of the rate of change of the oxygen content being less than or equal to the rate of change threshold, the heating device is controlled to stop heating, and the cooking cavity is cooled. Or controlling the heating device to stop heating and cool the cooking cavity based on the temperature being greater than or equal to the first temperature threshold and the heating time being greater than or equal to the first time threshold. Or controlling the heating device to stop heating and cool the cooking cavity based on the temperature being greater than or equal to the first temperature threshold, the absolute value of the change rate of the oxygen content being less than or equal to the change rate threshold, and the heating time being greater than or equal to the first time threshold.

Fourth embodiment, fig. 4 is a flowchart illustrating a control method of a cooking apparatus according to a fourth embodiment of the present application. Wherein, the method comprises the following steps:

step 402, controlling a heating device to heat a cooking cavity;

and step 404, controlling the heating device to stop heating and cool the cooking cavity based on the heating time being greater than or equal to the first time threshold.

In this embodiment, the heating time is recorded during the heating process, and when the heating time is greater than or equal to the first time threshold, it indicates that the cooking of the food material is completed, and then the heating device is controlled to stop heating, and the cooking cavity is cooled. Can judge the time of culinary art completion accurately through heating time, and then realize the operation to culinary art chamber stop heating and cooling, avoid culinary art chamber waste heat to burn food to and avoid steam, overheated overware and food scald user.

It should be noted that, because the cooking time required for different food materials is different, the first time threshold may be set according to different food materials, for example, the heating time of the meat food is longer than that of the vegetable food, so the first time threshold corresponding to the meat food is longer than that corresponding to the vegetable food.

It is noted that, in this embodiment, the determination of the change rate and the temperature of the oxygen content may also be added, for example, based on the heating time being greater than or equal to the first time threshold and the absolute value of the change rate of the oxygen content being less than or equal to the change rate threshold, the heating device is controlled to stop heating, and the cooking cavity is cooled. Or controlling the heating device to stop heating and cool the cooking cavity based on the heating time being greater than or equal to the first time threshold and the temperature being greater than or equal to the first temperature threshold. Or controlling the heating device to stop heating and cool the cooking cavity based on that the heating time is greater than or equal to the first time threshold, the absolute value of the change rate of the oxygen content is less than or equal to the change rate threshold, and the temperature is greater than or equal to the first temperature threshold.

Fifth embodiment, fig. 5 is a flowchart illustrating a control method of a cooking apparatus according to a fifth embodiment of the present application. Wherein, the method comprises the following steps:

step 502, controlling a heating device to heat a cooking cavity;

step 504, acquiring environmental parameters in the cooking cavity in the heating process, controlling the heating device to stop heating according to the environmental parameters in the cooking cavity, and controlling a door body of the cooking equipment to be opened so as to cool the cooking cavity; or recording the heating time in the heating process, controlling the heating device to stop heating according to the heating time, and controlling the door body of the cooking equipment to be opened so as to cool the cooking cavity.

Wherein the environmental parameter within the cooking chamber comprises an oxygen content within the cooking chamber and/or a temperature within the cooking chamber.

In this embodiment, the mode to the cooling of culinary art chamber can be including opening the door body in culinary art chamber, gives off heat, steam outside the culinary art chamber, makes the temperature reduction in the culinary art intracavity, avoids culinary art chamber waste heat to continue to heat food, influences the culinary art effect to and prevent that the user from when getting food, the user is scalded to steam in the cooking equipment, the overware that the heat scalds, the food that the heat scalds. And, can also make the user see cooking intracavity food easily through opening the door to avoid food to be forgotten in the oven.

In any of the above embodiments, in step 504, controlling the door body of the cooking device to open to cool the cooking cavity specifically includes: determining the target opening of the door body according to the information of the cooking food materials in the cooking cavity or the change rate of the oxygen content in the heating process; controlling the door body to be opened to a target opening degree so as to cool the cooking cavity; wherein the information of the cooking food material comprises at least one of: the type of cooking food, the weight of the cooking food.

In this embodiment, the corresponding relationship between the type of the cooking food material, the weight of the cooking food material, and the target opening of the door body is stored in advance, and the target opening, which needs to be opened, of the door body is determined according to the type of the cooking food material and the weight of the cooking food material, so that the purpose of rapidly cooling the cooking cavity is achieved by opening the door. In addition, the corresponding relation between the change rate of the oxygen content and the target opening degree of the door body in the heating process is stored in advance, and the target opening degree of the door body needing to be opened is determined according to the change rate of the oxygen content in the heating process, so that the aim of quickly cooling the cooking cavity is fulfilled by opening the door.

Because different foods contain different water contents, the change of the oxygen content caused by the evaporated water in the heating process is different, so the corresponding relation between the change rate of the oxygen content and the target opening degree of the door body is not prestored, the food type is determined according to the change rate of the oxygen content in the heating process, and the target opening degree of the door body required to be opened is further determined according to the food type.

The target opening degree of the door body is an angle formed by the opened door body and the opening of the cooking cavity, and the target opening degree can be determined according to the food material types. For example, baked food (such as cookies) needs to be strongly heat-radiated and corresponds to a large door gap (the angle formed by the door body after being opened and the opening of the cooking cavity is large); vegetable food (such as eggplant) is food material which needs residual heat but is not easy to be over-baked, needs to be subjected to intermediate heat dissipation, and corresponds to an intermediate door seam (the angle formed by the door body after being opened and the opening of the cooking cavity is smaller); meat food (such as barbecued pork, roast chicken, etc.) needs to carry out low heat dissipation, corresponds little crack (the angle that forms with the culinary art chamber opening is littleer after the door body is opened).

In any of the above embodiments, in step 504, controlling the door body of the cooking device to open to cool the cooking cavity specifically includes: determining a target oxygen content change rate in a cooling process according to information of cooking food materials in the cooking cavity or the change rate of the oxygen content in the heating process; determining the target opening degree of the door body according to the target oxygen content change rate; controlling the door body to be opened to a target opening degree so as to cool the cooking cavity; wherein the information of the cooking food material comprises at least one of: the type of cooking food, the weight of the cooking food.

In this embodiment, the target rate of change of the oxygen content during the temperature reduction may be determined according to information of the cooking food material in the cooking cavity or a rate of change of the oxygen content during the heating process. And further determining the target opening of the door body according to the target oxygen content change rate, and controlling the door body to be opened to the target opening so as to realize the purpose of quickly cooling the cooking cavity. It should be noted that the correspondence between the target oxygen content change rate and the target opening degree is stored in advance, and the target opening degree of the door body corresponding to the target oxygen content change rate is determined by querying the correspondence.

Sixth embodiment, fig. 6 is a flowchart illustrating a control method of a cooking apparatus according to a sixth embodiment of the present application. Wherein, the method comprises the following steps:

step 602, controlling a heating device to heat a cooking cavity;

step 604, acquiring environmental parameters in the cooking cavity in the heating process, controlling the heating device to stop heating according to the environmental parameters in the cooking cavity, and controlling an air supply device of the cooking equipment to supply air to the cooking cavity so as to cool the cooking cavity; or recording the heating time in the heating process, controlling the heating device to stop heating according to the heating time, and controlling the air supply device of the cooking equipment to supply air into the cooking cavity so as to cool the cooking cavity.

In this embodiment, the mode to the cooling of culinary art chamber can be including opening air supply arrangement, and air supply arrangement blows heat, steam outside the culinary art chamber, perhaps air supply arrangement blows cold wind to the culinary art chamber and makes the temperature in the culinary art intracavity reduce, avoids culinary art chamber waste heat to continue to heat food, influences the culinary art effect to and prevent that the user from when getting the food, the user is scalded to steam, the overware that the heat scalds, the food that the heat scalds in the cooking equipment.

In any of the above embodiments, in step 604, controlling an air supply device of the cooking apparatus to supply air into the cooking cavity to cool the cooking cavity specifically includes: determining a target air speed or an air volume of the air supply device according to information of cooking food materials in the cooking cavity or a change rate of oxygen content in a heating process; controlling an air supply device to supply air according to the target air speed or the air volume so as to cool the cooking cavity; wherein the information of the cooking food material comprises at least one of: the type of cooking food, the weight of the cooking food.

In this embodiment, the corresponding relationship between the type and weight of the cooking food and the target wind speed or wind volume of the air supply device is stored in advance, and the target wind speed or wind volume of the air supply device required by the door body is determined according to the type and weight of the cooking food, so that the aim of rapidly cooling the cooking cavity is fulfilled by opening the air supply device. In addition, the corresponding relation between the change rate of the oxygen content in the heating process and the target air speed or the air volume of the air supply device is stored in advance, and the target air speed or the air volume of the air supply device is determined according to the change rate of the oxygen content in the heating process, so that the aim of quickly cooling the cooking cavity is fulfilled by starting the air supply device.

Because different foods contain different water contents, the change of the oxygen content caused by the evaporated water in the heating process is different, so the corresponding relation between the change rate of the oxygen content and the target air speed or the air volume of the air supply device is not prestored, the food type can be determined according to the change rate of the oxygen content in the heating process, and the target air speed or the air volume of the air supply device can be further determined according to the food type.

For example, baked food (such as cookies) needs strong heat dissipation, which corresponds to a larger wind speed or wind volume of the air supply device; vegetable food (such as eggplant) is food material which needs residual heat but is not easy to be over-baked, needs to be subjected to intermediate heat dissipation and corresponds to a small wind speed or wind volume of the air supply device; meat foods (such as barbecued pork, roasted chicken and the like) need to be subjected to low heat dissipation and correspond to lower air speed or air volume of the air supply device.

In any of the above embodiments, in step 604, controlling an air supply device of the cooking apparatus to supply air into the cooking cavity to cool the cooking cavity specifically includes: determining a target oxygen content change rate in a cooling process according to information of cooking food materials in the cooking cavity or the change rate of the oxygen content in a heating process; determining the target air speed or air volume of the air supply device according to the target oxygen content change rate; controlling an air supply device to supply air according to the target air speed or air volume so as to cool the cooking cavity; wherein the information of the cooking food material comprises at least one of: the type of cooking food, the weight of the cooking food.

In this embodiment, the target rate of change of oxygen content during the temperature reduction may be determined based on information of the cooking ingredients in the cooking cavity or the rate of change of oxygen content during the heating process. And further determining the target air speed or air volume of the air supply device according to the target oxygen content change rate, and controlling the air supply device to supply air so as to realize the purpose of quickly cooling the cooking cavity. It should be noted that, the corresponding relationship between the target oxygen content change rate and the target wind speed or wind volume is stored in advance, and the target wind speed or wind volume corresponding to the target oxygen content change rate is determined by querying the corresponding relationship.

Seventh embodiment, fig. 7 is a flowchart illustrating a control method of a cooking apparatus according to a seventh embodiment of the present application. Wherein, the method comprises the following steps:

step 702, controlling a heating device to heat a cooking cavity;

step 704, acquiring environmental parameters in the cooking cavity in the heating process, controlling the heating device to stop heating according to the environmental parameters in the cooking cavity, and cooling the cooking cavity; or recording the heating time in the heating process, controlling the heating device to stop heating according to the heating time, and cooling the cooking cavity;

and step 706, stopping cooling the cooking cavity based on the fact that the oxygen content in the cooking cavity is increased and the absolute value of the change rate of the increased oxygen content is smaller than or equal to the change rate threshold.

In this embodiment, when the oxygen content is increased (i.e. suddenly increased) within a preset time (e.g. 1 second or 2 seconds), and the absolute value of the rate of change of the increased oxygen content is less than or equal to the threshold of the rate of change, that is, the oxygen content in the cooking cavity tends to be stable after the cooking cavity is cooled, indicating that the cooling effect has been achieved, and stopping cooling, for example, closing the door or closing the air supply device, to avoid the food from cooling down or being contaminated.

Eighth embodiment, fig. 8 is a flowchart illustrating a control method of a cooking apparatus according to an eighth embodiment of the present application. Wherein, the method comprises the following steps:

step 802, controlling a heating device to heat the cooking cavity;

step 804, acquiring environmental parameters in the cooking cavity in the heating process, controlling the heating device to stop heating according to the environmental parameters in the cooking cavity, and cooling the cooking cavity; or recording the heating time in the heating process, controlling the heating device to stop heating according to the heating time, and cooling the cooking cavity;

and 806, stopping cooling the cooking cavity based on the temperature in the cooking cavity being less than or equal to a second temperature threshold, wherein the second temperature threshold is less than the first temperature threshold.

In this embodiment, when the temperature is less than or equal to the second temperature threshold, indicating that the cooling effect has been achieved, to avoid the food from cooling down or being contaminated, the cooling may be stopped, for example, the door may be closed, or the air supply device may be closed.

It should be noted that, because the temperature preservation temperatures required by different food materials are different, the second temperature threshold may be set according to different food materials, for example, in order to achieve better eating quality, the temperature preservation temperature of the meat food is higher than that of the baked food, and thus the second temperature threshold corresponding to the meat food is higher than that corresponding to the vegetable food.

Ninth embodiment, fig. 9 is a flowchart illustrating a control method of a cooking apparatus according to a ninth embodiment of the present application. Wherein, the method comprises the following steps:

step 902, controlling a heating device to heat a cooking cavity;

step 904, acquiring environmental parameters in the cooking cavity in the heating process, controlling the heating device to stop heating according to the environmental parameters in the cooking cavity, and cooling the cooking cavity; or recording the heating time in the heating process, controlling the heating device to stop heating according to the heating time, and cooling the cooking cavity;

and 906, recording the cooling time of the cooking cavity, and stopping cooling the cooking cavity based on the fact that the cooling time is greater than or equal to a second time threshold.

In this embodiment, when the cooling time is greater than or equal to the second time threshold, which indicates that the food has been cooled for a sufficiently long time, the cooling effect is achieved, and to avoid the food from cooling down or being contaminated, the cooling may be stopped, for example, the door may be closed, or the air supply device may be closed.

It should be noted that, because the cooling time required for different food materials is different, the second time threshold may be set according to different food materials, for example, because the meat food is cooled slower than the vegetable food, the second time threshold of the meat food may be greater than the second time threshold of the vegetable food.

In an embodiment of the second aspect of the embodiment of the present application, a cooking apparatus is provided, and fig. 10 shows a schematic block diagram of the cooking apparatus 1000 of the embodiment of the present application. Wherein, this cooking apparatus 1000 includes:

a cooking cavity 1002, the cooking cavity 1002 being configured to hold cooking ingredients;

a heating device 1004, the heating device 1004 being configured to heat the cooking cavity 1002;

a detection device 1006, the detection device 1006 being configured to detect an environmental parameter within the cooking cavity 1002;

a memory 1008, the memory 1008 storing computer programs;

a processor 1010, the processor 1010 implementing a control method of a cooking apparatus as in any of the embodiments described above when the processor 1010 executes a computer program.

In the cooking device provided by the embodiment of the application, the processor 1010 heats the cooking cavity 1002 by controlling the heating device 1004, so that the cooking food materials contained in the cooking cavity 1002 can be cooked. Further, detection device 1006 may detect an environmental parameter in cooking cavity 1002 during the heating process, and processor 1010 determines that the cooking is completed according to the environmental parameter, so as to stop heating and cool cooking cavity 1002; or processor 1010 records the heating time during the heating process, and determines that the cooking is finished according to the heating time, so as to stop heating and cool cooking cavity 1002. According to the embodiment of the application, the cooking cavity 1002 can be cooled after the cooking is judged to be finished, so that on one hand, the phenomenon that the food is continuously heated by the waste heat of the cooking cavity 1002 to influence the cooking effect is avoided; on the other hand, when the user takes the food, the user is prevented from being scalded by hot air, a hot baking tray and the hot food in the cooking equipment.

In the above embodiment, as shown in fig. 11, the detection device 1006 includes: an oxygen sensor 1062, the oxygen sensor 1062 configured to detect an oxygen content within the cooking cavity 1002.

In this embodiment, the cooking apparatus is provided with an oxygen sensor 1062 for detecting the oxygen content in the cooking cavity 1002 during the heating process, the oxygen content in the cooking cavity 1002 gradually decreases, the slope of the decrease of the oxygen content is larger when the food material is not cooked, when the absolute value of the rate of change of the oxygen content is less than or equal to the threshold of the rate of change, it indicates that the food material is cooked, and then the heating device 1004 is controlled to stop heating, and the cooking cavity 1002 is cooled. The time that the culinary art was accomplished can be accurately judged through the oxygen content in the culinary art chamber 1002, and then realize the operation to culinary art chamber 1002 stop heating and cooling, avoid culinary art chamber 1002 waste heat to burn food to and avoid steam, overheated overware and food scald the user.

In any of the above embodiments, as shown in fig. 11, the detection device 1006 includes: a temperature sensor 1064, the temperature sensor 1064 configured to detect a temperature within the cooking cavity 1002.

In this embodiment, the cooking apparatus is provided with a temperature sensor 1064 for detecting the temperature in the cooking cavity 1002 during the heating process, wherein the temperature in the cooking cavity 1002 gradually increases during the heating process, and when the temperature is greater than or equal to the first temperature threshold, it indicates that the cooking of the food material is completed, and then the heating device 1004 is controlled to stop heating, and the cooking cavity 1002 is cooled. The time that the culinary art was accomplished can be accurately judged through the temperature in the culinary art chamber 1002, and then realize the operation to culinary art chamber 1002 stop heating and cooling, avoid culinary art chamber 1002 waste heat to burn food to and avoid steam, overheated overware and food scald the user.

In any of the above embodiments, as shown in fig. 11, the cooking apparatus 1000 further includes: and a door body 1012, the door body 1012 being configured to open or close an opening of the cooking chamber 1002.

In this embodiment, the mode to the cooling of cooking chamber 1002 can be including opening the door body 1012 of cooking chamber 1002, outside giving off heat, steam cooking chamber 1002, make the temperature reduction in the cooking chamber 1002, avoid cooking chamber 1002 waste heat to continue to heat food, influence the culinary art effect to and prevent that the user from when getting food, the user is scalded to steam, the overware that the heat scalds, the food that the heat scalds in the cooking equipment. In addition, the user can easily see the food in the cooking cavity 1002 by opening the door, thereby preventing the food from being left in the oven.

In any of the above embodiments, as shown in fig. 11, the cooking apparatus 1000 further includes: and an air supply device 1014, wherein the air supply device 1014 is configured to supply air into the cooking cavity 1002.

In this embodiment, the cooling mode for the cooking cavity 1002 may include turning on the air supply device 1014, blowing heat and hot air out of the cooking cavity 1002, or blowing cold air to the cooking cavity by the air supply device 1014 to lower the temperature in the cooking cavity 1002, avoiding the residual heat of the cooking cavity 1002 to heat the food continuously, affecting the cooking effect, and preventing the user from being scalded by the hot air, the hot baking tray and the hot food in the cooking device when the user takes the food.

It should be noted that, the oxygen sensor 1062 and the temperature sensor 1064 in fig. 11 may exist at the same time or only one of them; the door 1012 and the blower 1014 in fig. 11 may be present at the same time or only one of them.

In one embodiment, the present application provides an oven, as shown in fig. 12, including:

an oven cavity 1202;

the rapid heating device 1204, the rapid heating device 1204 includes an upper heating tube, a lower heating tube or a hot air system, for rapidly heating the oven cavity 1202;

oxygen sensor 1206, through oxygen sensor 1206, detects an oxygen content within oven cavity 1202;

after the cooling device 1208 is baked, the cooling device 1208 is turned on to cool the temperature in the oven cavity 1202 to room temperature, and the cooling device 1208 may include a cold air system to deliver cold air into the oven cavity 1202 to cool the temperature;

the circuit board 1210, the circuit board 1210 automatically identifies the baking end point according to the oxygen content, automatically controls the rapid heating device 1204 to finish heating, and controls the cooling device 1208 to cool the oven cavity 1202.

The embodiment of the application provides an automatic oven that cures, and increase oxygen sensor automatic identification, automatic cooling system in the oven, cure the back of accomplishing and fall to the room temperature with the interior temperature of cavity. The situation that a consumer waits for opening the door to take out food for a long time beside the oven is avoided.

It should be noted that the positions of the rapid heating device 1204, the oxygen sensor 1206, the cooling device 1208 and the circuit board 1210 in fig. 12 are schematic positions, that is, one possible installation position, and the specific positions may be set according to actual situations, and are not limited herein.

Fig. 13 shows a graph of oxygen content versus time for an oven auto bake of an embodiment of the present application. The method specifically comprises the following three stages:

the first stage is as follows: during cooking, the slope of the oxygen content is less than a threshold value a;

and a second stage: when the oxygen content slope is less than or equal to the threshold a, stopping heating after cooking, and starting to cool the oven cavity;

and a third stage: and when the temperature is reduced, the oxygen content slope is suddenly changed, and the temperature of the oven cavity is stopped to be reduced after the oxygen content slope is less than or equal to the threshold b (or the temperature in the oven cavity is equal to the temperature C).

According to the embodiment, heating is automatically stopped according to the oxygen content slope, the cavity cooling system is started, waiting of a user is not needed, and cooling is automatically completed after cooking.

In addition, the oven can also automatically identify the number of food materials (such as the number of baked bread), and adjust the cooking time according to the number of the food materials without increasing or decreasing the time through manual operation.

In one embodiment, the present application provides an oven, as shown in fig. 14, comprising:

an oven cavity 1202;

an oxygen sensor 1206, through which oxygen content within oven cavity 1202 is detected;

the electric door opening system 1212 is used for opening the electric door opening system 1212 after baking is finished, so that the temperature in the oven cavity 1202 is reduced to the room temperature;

the circuit board 1210, the circuit board 1210 automatically identifies the baking end point according to the oxygen content, the rapid heating device 1204 is automatically controlled to finish heating, and the electric door opening system 1212 is controlled to cool the oven cavity 1202.

It should be noted that the positions of the rapid heating device 1204, the oxygen sensor 1206, the electric door opening system 1212 and the circuit board 1210 in fig. 14 are schematic positions, that is, one possible installation position, and the specific positions may be set according to actual situations, and are not limited herein.

This embodiment aims at utilizing the oven from the oxygen sensor of taking, can use strong heat dissipation, well heat dissipation and three kinds of modes of weak heat dissipation according to the characteristic of eating the material, corresponds big angle, medium angle and the small-angle of opening the door respectively. And after the cooking is finished, selecting a corresponding heat dissipation mode according to the menu. Baking bread biscuits, wherein strong heat dissipation requiring immediate cooling is achieved, the door is automatically opened, and the baking is stopped after the slope of oxygen content is suddenly balanced; the large meat (barbecued pork and the like) needs weak heat dissipation, the residual temperature of the meat is kept, and the taste is better when a user eats the meat, so the slope of the corresponding oxygen content is relatively small; the slope of the oxygen content corresponding to medium heat dissipation is medium, and the method is suitable for food materials which need residual heat but are not easy to be over-baked, such as vegetables and eggplants.

The specific working steps are as follows:

(1) A user selecting a menu;

(2) The oven starts to cook;

(3) The circuit board 1210 collects signals of the oxygen sensor 1206 to obtain a current oxygen content value;

(4) As shown in fig. 15, the oxygen content decreased during the cooking, and the decrease slope a per unit time was less than 0 and was negative;

(5) After cooking, the oven gives an alarm to remind the user that the cooking of food is finished, and at the moment, the door opening angle is automatically identified, for example, the door opening angle can be determined according to the food type or the oxygen content reduction slope in the cooking process, as shown in fig. 15, the following three conditions are specifically included:

1) The strong heat dissipation corresponds to a large door gap, the slope of the oxygen content is B, and the strong heat dissipation corresponds to food materials needing to be cooled immediately, such as baked biscuits;

2) The middle heat dissipation corresponds to the middle door seam, the slope of the oxygen content is C, and the middle heat dissipation corresponds to food materials which need residual heat but are not easy to be roasted by fire, such as roasted vegetables and roasted eggplants;

3) The low heat dissipation corresponds to a small door gap, the slope of the oxygen content is D, and the oxygen content corresponds to food materials needing heat preservation, such as large meat blocks (barbecued pork, roasted chicken and the like).

The method for automatically opening the door by using the oxygen sensor has the following two advantages: (1) The situation that a user waits for food to finish cooking for a long time beside an oven is avoided; (2) Avoid the impact of hot air, a hot baking tray and hot food in the oven on the user.

In an embodiment of the third aspect of the embodiments of the present application, a computer-readable storage medium is provided, on which a computer program is stored, and the computer program, when executed by a processor, implements the control method of a cooking apparatus according to any one of the embodiments described above.

The computer-readable storage medium provided by the embodiments of the present application, when being executed by a processor, implements the steps of the control method of the cooking apparatus according to any one of the above embodiments, and therefore, the computer-readable storage medium includes all the beneficial effects of the control method of the cooking apparatus according to any one of the above embodiments.

In the description herein, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance unless explicitly stated or limited otherwise; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the embodiments of the present application can be understood by those of ordinary skill in the art according to specific situations.

In the description herein, the appearances of the phrases "one embodiment," "some embodiments," "a specific embodiment," or the like, are not necessarily all referring to the same embodiment or example. In this specification, the schematic representations of the terms used above 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 a preferred embodiment of the present application, and is not intended to limit the present application, and it will be apparent to those skilled in the art that various modifications and variations can be made in the present application. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the embodiments of the present application shall be included in the protection scope of the embodiments of the present application.

Claims

1. A control method of a cooking apparatus, the cooking apparatus including a cooking cavity and a heating device, the control method of the cooking apparatus comprising:

controlling the heating device to heat the cooking cavity;

acquiring environmental parameters in the cooking cavity in the heating process, controlling the heating device to stop heating according to the environmental parameters in the cooking cavity, and cooling the cooking cavity; or alternatively

Recording heating time in the heating process, controlling the heating device to stop heating according to the heating time, and cooling the cooking cavity;

cooking equipment still includes the door body, it is right the step of culinary art chamber cooling specifically includes:

controlling the door body to be opened so as to cool the cooking cavity;

control the door body is opened, in order to right the cooling of culinary art chamber specifically includes:

determining a target oxygen content change rate in a cooling process according to the information of the cooking food materials in the cooking cavity or the change rate of the oxygen content in the cooking cavity in the heating process;

determining the target opening degree of the door body according to the target oxygen content change rate;

and controlling the door body to be opened to the target opening degree so as to cool the cooking cavity.

2. The method for controlling a cooking apparatus according to claim 1, wherein the environmental parameter in the cooking cavity includes an oxygen content in the cooking cavity, and the step of controlling the heating device to stop heating and cool the cooking cavity according to the environmental parameter in the cooking cavity specifically includes:

and controlling the heating device to stop heating and cool the cooking cavity based on that the absolute value of the change rate of the oxygen content is smaller than or equal to the change rate threshold.

3. The method for controlling a cooking apparatus according to claim 1, wherein the environmental parameter in the cooking cavity includes a temperature in the cooking cavity, and the step of controlling the heating device to stop heating and cool the cooking cavity according to the environmental parameter in the cooking cavity specifically includes:

and controlling the heating device to stop heating and cool the cooking cavity based on the temperature being greater than or equal to a first temperature threshold value.

4. The method for controlling a cooking apparatus according to claim 1, wherein the controlling the heating device to stop heating and cool the cooking cavity according to the heating time specifically comprises:

and controlling the heating device to stop heating and cooling the cooking cavity based on the heating time being greater than or equal to a first time threshold.

5. The control method of a cooking apparatus according to claim 1,

the information of the cooking food material comprises at least one of: a type of the cooking foodstuff, a weight of the cooking foodstuff.

6. The method according to claim 1 or 2, wherein the cooking device further comprises an air supply device, and the step of cooling the cooking cavity specifically comprises:

and controlling the air supply device to supply air into the cooking cavity so as to cool the cooking cavity.

7. The method for controlling a cooking apparatus according to claim 6, wherein the step of controlling the air supply device to supply air into the cooking cavity so as to cool the cooking cavity specifically comprises:

determining a target air speed or air volume of the air supply device according to the information of the cooking food in the cooking cavity or the change rate of the oxygen content in the cooking cavity in the heating process;

controlling the air supply device to supply air according to the target air speed or the air volume so as to cool the cooking cavity;

wherein the information of the cooking food material comprises at least one of: a type of the cooking food material, a weight of the cooking food material.

8. The method for controlling a cooking apparatus according to claim 6, wherein the step of controlling the air supply device to supply air into the cooking cavity so as to cool the cooking cavity specifically comprises:

determining the target air speed or air volume of the air supply device according to the target oxygen content change rate;

9. The control method of a cooking apparatus according to claim 2, further comprising:

and stopping cooling the cooking cavity based on the fact that the oxygen content is increased and the absolute value of the change rate of the oxygen content after the oxygen content is increased is smaller than or equal to the change rate threshold.

10. The control method of a cooking apparatus according to claim 3, further comprising:

based on the temperature being less than or equal to a second temperature threshold, ceasing to cool the cooking cavity, wherein the second temperature threshold is less than the first temperature threshold.

11. The control method of a cooking apparatus according to any one of claims 1 to 4, further comprising:

recording the cooling time of the cooking cavity;

and stopping cooling the cooking cavity based on the cooling time being greater than or equal to a second time threshold.

12. A cooking apparatus, characterized by comprising:

a cooking chamber configured to hold a cooking food material;

a heating device configured to heat the cooking cavity;

a detection device configured to detect an environmental parameter within the cooking cavity;

a memory storing a computer program;

a processor implementing a method of controlling a cooking apparatus as claimed in any one of claims 1 to 11 when the computer program is executed.

13. The cooking apparatus according to claim 12, wherein the detecting means comprises:

an oxygen sensor configured to detect an oxygen content within the cooking cavity.

14. The cooking apparatus according to claim 12, wherein the detecting means includes:

a temperature sensor configured to detect a temperature within the cooking cavity.

15. The cooking apparatus according to any one of claims 12 to 14, further comprising:

a door body configured to open or close an opening of the cooking cavity.

16. The cooking apparatus according to any one of claims 12 to 14, further comprising:

an air supply device configured to supply air into the cooking cavity.

17. A computer-readable storage medium, on which a computer program is stored, the computer program, when being executed by a processor, implementing a method of controlling a cooking apparatus according to any one of claims 1 to 11.