CN118266776A - Cooking control method of air fryer - Google Patents

Abstract

The application discloses a cooking control method of an air fryer, which comprises a cooking cavity, a heating device and a fan assembly, wherein the control method comprises a first maintaining sub-stage and a second maintaining sub-stage, the fan assembly is controlled to operate at a first wind speed in the first maintaining sub-stage, and the heating device is controlled to heat at a first temperature fluctuation range until a first preset duration is reached; the fan assembly is controlled to operate at a second wind speed in the second maintaining sub-stage, and the heating device is controlled to heat at the same time, wherein the first wind speed is smaller than the second wind speed. Because the temperature fluctuation of the first holding sub-stage is larger, the hot air can be quickly transferred into the food due to the process of thermal expansion and cold contraction in the food, and the first air speed with smaller air speed is adopted for cooking, so that the hardening speed of the watchcase can be slowed down. And then, the steam can be rapidly extracted at a second wind speed with a larger wind speed, so that the steam is reduced, the food skin is rapidly hardened, cured and colored. The cooking effect of scorching the outside and tendering the inside is achieved.

Description

Cooking control method of air fryer

Technical Field

The application belongs to the field of food processors, and particularly relates to an air fryer cooking control method.

Background

Air fryers are used by an increasing number of consumers to process food materials as they pass air to act as a carrier of heat. For fried foods, the external crisp and internal tender cooking effect is often pursued, however, the existing control fryer usually adopts a single cooking mode with constant temperature and constant air speed for cooking until the foods are cooked, the food is made by only pursuing the cooking effect, the too high temperature can cause the food to be burnt, if the temperature is too low, the food can be clamped, and the good cooking effect with burnt outside and soft inside is difficult to achieve.

Therefore, how to better achieve the cooking effect of scorching the outside and tendering the inside becomes a technical problem to be solved.

Disclosure of Invention

The application provides a cooking control method of an air fryer, which at least solves the technical problem of how to better achieve the cooking effect of being burnt outside and soft inside.

According to the application, there is provided a control method for cooking an air fryer, the air fryer comprising a cooking cavity, a heating device and a fan assembly, the control method comprising a preheating stage and a holding stage, wherein the holding stage comprises a first holding sub-stage and a second holding sub-stage, the fan assembly is controlled to operate at a first wind speed in the first holding sub-stage, and the heating device is controlled to heat at a first temperature fluctuation range until a first preset time period is reached, and the second holding sub-stage is entered; controlling the fan assembly to operate at a second wind speed in the second maintenance sub-stage, and simultaneously controlling the heating device to heat, wherein the first wind speed is smaller than the second wind speed.

Optionally, the heating device is controlled to heat at a second temperature fluctuation range in the second holding sub-stage, wherein the first temperature fluctuation range is larger than the second temperature fluctuation range.

Optionally, the heating power at the first holding sub-stage is greater than or equal to the heating power at the second holding sub-stage.

Optionally, the first temperature fluctuation range is 1 ℃ to 30 ℃.

Optionally, the method further comprises: when the food is meat, the first temperature fluctuation range is 20-30 ℃, and the first wind speed is 75-90% of the highest wind speed; when the food is chips or vegetables, the first temperature fluctuation range is 10-20 ℃, and the first wind speed is 75-90% of the highest wind speed; when the food is nuts or flour products, the first temperature fluctuation range is 5-15 ℃, and the first wind speed is 60-75% of the highest wind speed.

Optionally, in the preheating stage, the heating device is controlled to heat at a maximum heating power corresponding to a target temperature value, and meanwhile, the fan assembly is controlled to operate at a maximum wind speed, so that the temperature value in the cooking cavity is heated to be greater than or equal to an overshoot temperature value, and the overshoot temperature value is greater than the target temperature value.

Optionally, the preheating stage further includes a cooling stage, when the temperature in the cooking cavity reaches the overshoot temperature value, the cooling stage is entered, the heating power of the heating device is reduced, the wind speed of the fan assembly is reduced or maintained, until the temperature value in the cooking cavity is lower than the target temperature value or the duration reaches a second preset duration, and the maintaining stage is entered.

Optionally, the method further comprises: when the food is meat, the temperature difference between the overshoot temperature value and the target temperature value is 10-20 ℃; when the food is chips or vegetables, the temperature difference between the overshoot temperature value and the target temperature value is 7-15 ℃; when the food is nuts or flour, the temperature difference between the overshoot temperature value and the target temperature value is 3-8 ℃.

Optionally, after the holding phase, further comprising: and in the embrittlement stage, the heating device is controlled to be closed, and the fan assembly is controlled to run at a preset rotating speed until the embrittlement temperature is reached.

Optionally, after the embrittlement stage, further comprising: and in the tempering stage, when the embrittlement temperature is reached, the rotating speed of the fan assembly is reduced, and the heating device is controlled to operate, so that the tempering temperature in the cooking cavity is kept, and the tempering temperature is smaller than or equal to the embrittlement temperature.

In the application, the first temperature fluctuation range with larger temperature fluctuation is adopted for heating in the first holding sub-stage, so that hot air can be quickly transferred into the food due to the process of thermal expansion and cold contraction, and the first air speed with smaller air speed is adopted for cooking, so that the hardening speed of the watchcase can be slowed down, meanwhile, the steam is less to be pumped away, the heat is transferred to the food through the steam, the heat transfer is more efficient, the heat can be ensured to be more entered into the food, and the quick heat penetration in the food is further promoted. And then, the steam can be rapidly extracted at a second wind speed with a larger wind speed, so that the steam is reduced, the food skin is rapidly hardened, cured and colored. So that the food can be cooked quickly and simultaneously achieves the cooking effect of being burnt outside and tender inside.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.

In order to more clearly illustrate the embodiments of the invention or the technical solutions of the prior art, the drawings which are used in the description of the embodiments or the prior art will be briefly described, and it will be obvious to a person skilled in the art that other drawings can be determined from these drawings without inventive effort.

FIG. 1 is a schematic flow diagram of a hold phase of a method of controlling cooking of an air fryer in accordance with an embodiment of the invention;

FIG. 2 is a schematic flow diagram of a mid-preheat phase of a method of cooking control for an air fryer in accordance with an embodiment of the invention;

FIG. 3 is a schematic flow diagram of the medium embrittlement stage of the cooking control method of the air fryer according to an embodiment of the invention.

Detailed Description

In order that those skilled in the art will better understand the present application, a technical solution in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in which it is apparent that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which are determined by one of ordinary skill in the art without undue burden on the person of ordinary skill in the art based on embodiments of the present application, are intended to be within the scope of the present application.

It should be noted that the terms "first," "second," and the like in the description and the claims of the present application and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the application described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

In the present application, an air fryer cooking control method is provided, the air fryer includes a cooking cavity, a heating device and a fan assembly, the control method includes: a preheating stage and a holding stage. As an exemplary embodiment, the holding phase is a phase in which the temperature within the cooking cavity is maintained relatively stable at the target cooking temperature interval, and is a ripening phase of the food. Wherein different foods may correspond to different target cooking temperatures. The hold phase includes a first hold sub-phase and a second hold sub-phase. As shown in fig. 1:

s21, controlling the fan assembly to operate at a first wind speed in the first maintaining sub-stage, and simultaneously controlling the heating device to heat at a first temperature fluctuation range until a preset duration is reached, and entering the second maintaining sub-stage.

In this embodiment, the first temperature fluctuation range may be a larger temperature fluctuation range, and, by way of example, may be a larger temperature fluctuation range centering on the target cooking temperature for controlling the actual temperature in the cooking cavity. The first temperature fluctuation range is, for example, 1 ℃ to 30 ℃.

After the preheating stage is finished, the food skin to be cooked is not mature and hardened, the temperature in the cooking cavity is controlled through the first temperature fluctuation range with larger temperature fluctuation, so that food is in a thermal expansion and contraction process, hot air can be quickly transferred into the food, meanwhile, the fan assembly is controlled to operate by using the first air speed, the first air speed is lower in air speed, the case hardening speed can be slowed down, meanwhile, steam is less to be pumped away, heat is transferred to the food through the steam, the heat transfer is more efficient, the heat can be ensured to enter the food more, and the quick heat penetration inside the food is further promoted. And maintaining the first temperature fluctuation range heating and the first wind speed operation, and ending the current first maintaining sub-stage when the duration reaches the preset duration, wherein the duration of the first maintaining sub-stage can be 40% -60% of the preset duration of the maintaining stage.

Specifically, after entering the first holding sub-stage, the heating device is controlled to heat according to the first heating power, where the relation between the first heating power and the temperature is p1=prated× (tset/200) ×h, where H is a system adjustment parameter, and the value of H ranges from 0.15 to 2.0, and in this embodiment, the value may be 0.5 to 0.8.

In order to maintain the first temperature fluctuation range, the heating may be performed in an intermittent manner, for example, a stop heating temperature TOFF and an on heating temperature TON may be determined based on the first temperature fluctuation range and the first heating power, wherein the stop heating temperature TOFF is greater than the on heating temperature; for example, heating is performed at a first temperature fluctuation range, and the temperature inside the cooking cavity is 160-180 ℃. The stop heating temperature TOFF was 180 ℃, and the start heating temperature was 160 ℃. Other temperature fluctuation ranges are equally applicable in this embodiment, for example, the temperature inside the cooking chamber is 165-180 ℃, 185-200 ℃, 165-170 ℃, etc.

And stopping heating when the actual temperature in the cooking cavity reaches the stop heating temperature TOFF, and keeping heating at the first heating power when the actual temperature in the cooking cavity is smaller than the on heating TON until the actual temperature in the cooking cavity reaches the stop heating temperature TOFF. And starting the fan assembly to operate at the first wind speed in the heating process until the preset duration of the first holding sub-stage is reached, and entering step S22.

S22, controlling the fan assembly to operate at a second wind speed in the second maintenance sub-stage, and simultaneously controlling the heating device to heat, wherein the first wind speed is smaller than the second wind speed. After the first maintaining sub-stage is completed, the heating device is controlled to heat, meanwhile, the wind speed is adjusted to be higher, steam can be rapidly discharged at the higher wind speed, the epidermis is hardened, and the epidermis is rapidly colored until the maintaining stage is completed.

In the application, the first temperature fluctuation range with larger temperature fluctuation is adopted for heating in the first holding sub-stage, so that hot air can be quickly transferred into the food due to the process of thermal expansion and cold contraction, and the first air speed with smaller air speed is adopted for cooking, so that the hardening speed of the watchcase can be slowed down, meanwhile, the steam is less to be pumped away, the heat is transferred to the food through the steam, the heat transfer is more efficient, the heat can be ensured to be more entered into the food, and the quick heat penetration in the food is further promoted. And then, the steam can be rapidly extracted at a second wind speed with a larger wind speed, so that the steam is reduced, the food skin is rapidly hardened, cured and colored. So that the food can be cooked quickly and simultaneously achieves the cooking effect of being burnt outside and tender inside.

As an alternative embodiment, the heating device is controlled to heat at a second temperature fluctuation range in the second holding sub-stage, wherein the first temperature fluctuation range is larger than the second temperature fluctuation range. In this embodiment, since the first holding sub-stage heats by the first temperature fluctuation range, the food is already urged to be internally ripened, and since the food is already ripened or is about to ripen in the first holding sub-stage, the heating can be performed at the second smaller temperature fluctuation range while cooking is performed at the second larger air speed in the second holding sub-stage, and the food skin is embrittled as an auxiliary in the second holding sub-stage. And further, the cooking effect of tendering in the outer focus is realized through the cooperation of the first holding sub-stage and the second holding sub-stage.

As an alternative embodiment, the first temperature fluctuation amplitude being greater than said second temperature fluctuation amplitude may employ a first heating power of the first holding sub-stage being greater than a second heating power of said second holding sub-stage. Under the condition of power reduction, the heating mode is unchanged, the temperature fluctuation range can be reduced, and the second temperature fluctuation range is reached. In this embodiment, the second heating power may be 80% -95% of the first heating power.

The second heating power of the second holding sub-stage is smaller than the first heating power of the first holding sub-stage, so that the first temperature fluctuation range is larger than the second temperature fluctuation range, and meanwhile, the food is further cured and embrittled with less energy consumption, and the heating energy consumption is reduced.

As another alternative embodiment, the first temperature fluctuation amplitude is larger than the second temperature fluctuation amplitude may employ a decrease in the stop heating temperature TOFF and an increase in the on heating temperature TON to achieve smaller temperature fluctuation.

Since different foods have different water contents and specific heat capacities, thus having different tendencies of gelatinization and different tenderness, in this embodiment, different foods can have different first temperature fluctuation ranges and first rotation speeds, in this embodiment, the first temperature fluctuation ranges of foods which have larger specific heat capacities and are difficult to cook, such as chicken wings, meat strings, spareribs, and the like, are 20 ℃ to 30 ℃, for example, 22 ℃ to 26 ℃, and the first wind speed is 75% to 90% of the highest wind speed; the first temperature fluctuation range of the potato chips and vegetable medium foods is 10-20 ℃, for example, 13-17 ℃, and the first wind speed is 75-90% of the highest wind speed; for easily cooked and easily burnt nuts or pasta, such as peanuts, sliced bread, sliced steamed bread, etc., the first temperature fluctuation range is 5-15 ℃, for example, can be optimally 7-11 ℃, and the first wind speed is 60% -75% of the highest wind speed.

In the manufacturing process, based on the attributes of different foods, the corresponding temperature fluctuation is adopted to meet, and the corresponding air speed is adopted to realize that different foods are matched with different cooking processes, so that the effects of being burnt outside and tender inside can be achieved after the foods with different attributes are processed.

As an alternative embodiment, as shown in fig. 2, the preheating phase comprises:

S11, in the heating stage, the heating device is controlled to heat at the maximum heating power corresponding to the target temperature value, meanwhile, the fan assembly is controlled to operate at the maximum wind speed, the temperature value in the cooking cavity is heated to be greater than or equal to the overshoot temperature value, and the overshoot temperature value is greater than the target temperature value. As an exemplary embodiment, the preheating stage aims to bring the upper machine and food to the temperature required for cooking quickly.

In this embodiment, the maximum power heating may be turned on, the temperature is rapidly increased, the maximum power value depends on the target temperature value of the food, and the higher the target temperature value is, the greater the maximum heating power is, and the power-temperature relationship is referred to as the power-temperature relationship in the above embodiment.

Meanwhile, the cooking cavity is fully preheated as soon as possible, and the maximum wind speed is started to enable hot air to be transferred to all corners of the cooking cavity as soon as possible so as to fully and uniformly preheat the cooking cavity.

Because the temperature sensor has a delay phenomenon, when the air fryer is cold, the first center temperature reaches the target temperature value, but the whole machine and the food are not balanced, so that proper temperature overshoot is beneficial to balancing the temperature, and therefore, in the embodiment, the temperature value in the cooking cavity is heated to be greater than or equal to the overshoot temperature value.

As an alternative embodiment, since different foods are different in types, different in attributes and different in preheating balance degree, different in overshoot temperature of foods, in order to ensure that the foods and the air fryer can be preheated and balanced, when the foods are foods which are large in specific heat capacity and difficult to cook, such as chicken wings, meat strings, spareribs and the like, the overshoot temperature value and the target temperature value are different in temperature difference of 10-20 ℃, for example, can be 12-15 ℃; the temperature difference between the food at the overshoot temperature value and the target temperature value is 7-15 ℃, for example, can be 8-11 ℃;

when the food is a nut or flour product, such as a peanut, bread slice, steamed bread slice, etc., the temperature difference between the overshoot temperature value and the target temperature value is 3 ℃ to 8 ℃, for example, may be 5 ℃ to 7 ℃.

In order to further balance the temperature distribution in the preheating stage, i.e. to promote a uniform distribution of the temperature in the food and cooking chamber, in this embodiment, after reaching the overshoot temperature, a slow cooling may be performed, see fig. 2, further comprising:

S12, in the cooling stage, the heating power of the heating device is reduced, the wind speed of the fan assembly is reduced or kept until the temperature value in the cooking cavity is lower than the target temperature value or the duration reaches the second preset duration, and the holding stage is started.

In this embodiment, after the temperature reaches the overshoot temperature value, the temperature may be shifted to a slow cooling stage, so as to reduce the heating power, for example, the heating power is reduced by 10% -20% of the most heating stage; the fan assembly is maintained at a low power for a period of time with a reduced wind speed, for example, 60% -100% of the maximum wind speed, and the temperature drop is slowly reduced, which creates conditions for uniform distribution of the temperature of the food and cavity during the slow drop, providing a uniform temperature field for subsequent cooking.

And entering a holding stage when the duration of the cooling stage reaches a second preset duration or the temperature in the cooking cavity is lower than a target temperature value, wherein the second preset duration can be 30s-120s in the embodiment. Or entering a holding stage when the temperature in the cooking cavity is less than the target temperature value of 3-5 ℃.

In order to further embrittle the food, after the holding stage is completed, the food is basically cooked and basically colored, but the taste is soft and moist, the dehumidification embrittlement is carried out, and the soft and tender effect of the burnt fragrance outside and the soft and tender inside is ensured.

After the hold phase, further comprises: and in the embrittlement stage, the heating device is controlled to be closed, and the fan assembly is controlled to run at a preset rotating speed until the embrittlement temperature is reached.

Illustratively, during the embrittlement stage, the heating tube is turned off to prevent the hot gas from continuing to heat the food, resulting in the food being burned or overaged; keeping the fan to continue to run at a high speed, and continuing volatilizing water vapor of food by utilizing the waste heat lost and reserved by the machine; when the temperature reaches the preset embrittlement temperature, the temperature is switched into a tempering stage, and different foods are embrittled differently. The embrittlement effect of the chips, meats and nuts is pursued, the preset embrittlement temperature is generally 50-70 ℃, the embrittlement temperature of the vegetables without pursuing the embrittlement effect is generally 90-110 ℃, and the embrittlement temperature of the crisps (egg tarts and cakes) with the embrittlement requirement centered is generally 60-80 ℃. In addition, during embrittlement, high-wind volatile water vapor is kept, so that the water vapor cannot be condensed on food again due to the fact that the water vapor is lower than a boiling point, the food becomes soft, and the embrittlement effect is guaranteed. In the embrittlement stage, the heating device does not heat, so that food can not be further cooked, steam is taken away by utilizing high wind speed and waste heat, the watchcase can not be softened due to condensation, and the embrittlement effect of the food is ensured.

In order to guarantee the temperature palatability of food to and not in time take out, the food can be kept warm, ensures the taste, simultaneously, keeps warm and can not cause the influence of overheating to the food again simultaneously, after the embrittlement stage, still includes:

And in the tempering stage, when the embrittlement temperature is reached, the rotating speed of the fan assembly is reduced, and the heating device is controlled to operate, so that the tempering temperature in the cooking cavity is kept, and the tempering temperature is smaller than or equal to the embrittlement temperature.

In the temperature return stage, the temperature is changed into low wind speed heating, and the wind speed is controlled to be 50-70% of the high wind speed; heating is performed at a low power, for example, continuous or intermittent heating of 10% -20% of full power. The temperature of the food for the French fries, the meat and the nuts can be set differently based on different foods, the temperature of the food for the French fries, the meat and the nuts is generally 55-65 ℃, the temperature of the food for the vegetables is 45-55 ℃, and the temperature of the food for the western-style food (egg tart and cake) with the embrittlement requirement centered and embrittlement effect is generally 50-60 ℃.

Based on the difference of the time when the food is taken out, the temperature-resistant time of different foods is different, so that the temperature-resistant time of different foods can be set, the temperature-resistant foods such as vegetables and the like can not be heated, the temperature-resistant time can be generally set to be 10-15 min, and the other time can be set to be 15-30 min. The food can be taken out for use at any time by prompting in the temperature return stage.

As an alternative embodiment, in this embodiment, the embrittlement phase may be incorporated into the normal cooking process of the food, i.e. the preheating phase is completed first, the holding phase is automatically entered after completion of the holding phase, the embrittlement phase is an essential step of cooking the food, and the user may wait for a little longer time, but may obtain a better taste, in which case the time of the holding phase may be suitably reduced, and the exemplary degree of doneness based on different foods may be reduced by 1min-5min, wherein the more difficult foods have a reduced time.

Optionally, the embrittlement stage may not be included in the normal cooking process of the food, and after the holding stage is completed, a prompt message for completing cooking may be output to prompt the user to end cooking, and the food may be taken out for use. In the actual use process, the user often has the conditions of offsite and delayed taking out, and the embrittlement process starts to be executed in a delayed stage, so that the user can obtain higher-quality food.

Illustratively, after the hold phase is completed, the interface alerts the customer that cooking of the food has been completed in an "end" or "keep warm" form. If the food is not removed within the preset time, the embrittlement stage is started.

As an alternative embodiment, the embrittlement stage may also be carried out separately, the food that has been matured being subjected to a separate embrittlement, the cooking chamber being heated to a higher temperature before the embrittlement stage is carried out, for example a preheating stage may be carried out, or the cooking chamber being heated to a temperature, after the preheating is completed, the food to be embrittled being placed in and the embrittlement stage being carried out.

As shown in fig. 3, the embrittlement stage includes a dewetting stage and a constant temperature stage.

S31, in the dehumidification stage, the heating device is controlled to stop working, the fan assembly is controlled to operate at a first rotating speed until reaching a preset embrittlement temperature, and the step S32 is carried out.

S32, controlling the heating device to operate based on the first preset constant temperature in the constant temperature stage so as to enable the cooking cavity to keep the first preset constant temperature.

In the dehumidification stage, the temperature in the cooking cavity is high, and the food subjected to embrittlement is basically well-done and basically colored, but the taste is wet and soft, so that dehumidification embrittlement is performed, and the soft and tender effect of the outside scorched aroma and the inside is ensured. Thus, after entering the dehumidification phase, the heating means is controlled to stop working, and the hot air continues to heat the food, resulting in scorching or overcooking of the food. And controlling the fan assembly to run at a first rotating speed, and continuously volatilizing steam of food by utilizing residual heat reserved by the machine, and continuously embrittling the surface of the food until the preset embrittlement temperature is reached. After the preset embrittlement temperature is reached, the food is kept at the optimal palatable temperature, the moisture regain is prevented, the food is further softened, the influence of overheating is avoided, the food is further embrittled or insulated, and therefore the constant temperature stage is entered, the heating device is controlled to be started, the temperature in the cooking cavity is kept at the first constant temperature, the temperature of the food is kept, the moisture regain of the food is prevented, and the soft tender effect of the inside and the scorched outside is achieved when the optimal palatable temperature is reached.

Preventing food from getting moist due to condensation of water vapor and pot cover condensation from dripping to food, and the preset embrittlement temperature can be less than 100 ℃.

As an exemplary embodiment, during the constant temperature phase, the fan assembly is controlled to operate at a second rotational speed, wherein the second rotational speed is greater than or equal to 0. After the dehumidification stage, the moisture on the surface of the food is removed to achieve a part or all of embrittlement effect, and the control fan assembly can operate at a second rotating speed which is smaller than the first rotating speed in the constant temperature stage, so that the moisture in the food can be prevented from being excessively discharged, and the food is prevented from being excessively dried.

In this embodiment, the second rotational speed may take a smaller rotational speed value, may operate at a larger rotational speed, or may not activate the fan assembly. For example, for some foods with low embrittlement requirements, the fan assembly may not be turned on, such as sweet potato, meat, etc.; for foods with higher embrittlement demands, the fan assembly can be started at a higher rotating speed, and the second rotating speed with a smaller rotating speed value is used for running, so that the embrittlement degree of the foods, such as chips, dried fruits, nuts and the like, can be increased as much as possible.

The constant temperature stage also comprises a windless constant temperature stage which is used for prolonging the heat preservation time and preserving the heat of the food;

As an alternative embodiment, after the dehumidification phase is completed, the airless thermostatic phase may be entered directly, i.e. the second rotation speed is controlled to 0 in the thermostatic phase. After the dehumidification stage is completed, the fan assembly is started to further increase the water loss of the food, so that whether the fan is started or the food enters the windless constant temperature stage directly can be determined based on the embrittlement requirement of the food material or the water content requirement. Different modes of constant temperature stages can be performed for different food materials.

As another alternative embodiment, the airless thermostatic stage may also be entered when the duration of operation of the fan assembly at the second rotational speed reaches a preset duration, and the fan assembly may be controlled to be turned off during the airless thermostatic stage. When the constant temperature time exceeds a certain time, for example, 10-30 min, the temperature is changed into a windless constant temperature stage to prevent the food from being overdry caused by long-term blowing of the fan assembly.

And controlling the heating device to operate in the windless constant temperature stage so as to enable the second preset heat preservation temperature to be kept in the cooking cavity, wherein the second preset heat preservation temperature is smaller than or equal to the first preset heat preservation temperature. For example, the temperature may be maintained at 40-70, e.g. 50 ℃, and heated if the temperature is too low, or not. In this mode, the temperature is kept constant for a certain period of time, for example, 0.5h-2h, while the taste of the food is still good.

Since different food materials have different demands for embrittlement and the properties of different food materials are different, for example, some foods are easily burnt, some foods are easily dehydrated, etc. Therefore, in the present embodiment, after entering the embrittlement stage, the food category may also be acquired, and the corresponding preset embrittlement temperature, first rotation speed, and second rotation speed in the constant temperature stage may be determined based on the food category.

Illustratively, at the beginning of the dehumidification phase, different first rotational speeds are employed based on different food materials. For example:

For foods such as nuts and puffed foods, which have a high embrittlement requirement, such as French fries, peanuts, nuts and the like, the foods may be run at a high speed or a medium speed, for example.

For meat or fruit and vegetable foods, such as chicken wings, steaks, fish and shrimp, meat strings, fruits and vegetables, meats, sausage and the like, which have low embrittlement requirements, the food is operated at a low or medium speed, for example, the food can be operated at a low speed.

For tuber foods, such as sweet potato foods which have no requirement for embrittlement, the food can be used at high, medium and low speeds.

For western snack foods, the crisping of the food required for the egg tart and cake is moderate, but the food which is easy to be burnt is generally operated at a low or medium speed, for example, at a medium speed.

Wherein, the high speed, the medium speed and the low speed in the above embodiments can be expressed as:

the high speed may be: 80% -100% full speed operation, for example, 2000-3000 rpm;

The medium speed may be: 60% -90% full speed operation, for example, 70% -80% full speed operation, for example, 1400-2400 rpm;

The low speed may be: the wind speed of 40% -70% may be, for example, 50% -60% full speed, for example, 1000-2100 rpm.

Wherein the full rotational speed may be the rated highest rotational speed.

The above embodiment is limited to high speed, medium speed and low speed only for clarity of illustration, and other rotational speeds and other ratios are equally applicable in this embodiment.

In the dehumidification stage, when the temperature in the cooking cavity is reduced to the preset embrittlement temperature, the constant temperature stage can be shifted, and the embrittlement temperatures of different foods are different.

For foods with high embrittlement requirements, such as French fries, peanuts, nuts and the like, such as nut foods or puffed foods, the preset embrittlement temperature can be 50-100 ℃, for example, the lower temperature can be 50-60 ℃, and the lower embrittlement temperature is used as the ending condition of the dehumidification stage, so that the dehumidification embrittlement time can be prolonged to achieve a better embrittlement effect.

For meat or fruit and vegetable foods, such as chicken wings, rows, fish and shrimp, meat strings, fruits and vegetables, meat, sausage and the like with low embrittlement requirements, the preset embrittlement temperature is generally 70-100 ℃, for example, a higher temperature of 80-100 ℃ can be adopted, a higher embrittlement temperature is adopted as the ending condition of the dehumidification stage, and the dehumidification embrittlement time can be reduced.

For tuber foods, such as sweet potato, which are not required for embrittlement, the preset embrittlement temperature may be 50-100 ℃, for example, 75 ℃.

For western dessert foods, such as egg tarts and cakes, foods with moderate requirements for embrittlement, but foods with easy gelatinization, the preset embrittlement temperature can be 70-100 ℃, for example, 90 ℃, and the higher embrittlement temperature is adopted as the ending condition of the dehumidification stage, so that the dehumidification embrittlement time can be reduced.

After entering a constant temperature stage, acquiring an actual temperature value in the cooking cavity;

Acquiring an actual temperature value in the cooking cavity; when the actual temperature value is smaller than the first preset constant temperature, controlling the heating device to be started; and when the actual temperature value is larger than the first preset constant temperature, controlling the heating device to be closed. And starting heating, wherein different foods maintain different first preset constant temperature, when the temperature is lower than the preset embrittlement temperature, starting the heating device to heat, and otherwise, closing the heating device.

For example, for nut or puffed food, the first preset constant temperature may be 50-80 ℃, for example, a lower temperature of 60 ℃, such as for food with high embrittlement requirements, such as chips, peanuts, nuts, etc.

For meat or fruit and vegetable foods, such as chicken wings, rows, fish and shrimp, meat strings, fruits and vegetables, meats, sausage and the like, which have low embrittlement requirements, the first preset constant temperature may be 40-70 ℃, for example, 55 ℃.

For tuber foods, such as sweet potatoes and the like, which do not require embrittlement, the first preset constant temperature may be 60-80 ℃, for example, may be 70 ℃.

For western snack foods, for some western-style foods such as egg tarts and cakes, foods with moderate demands for crisping, but foods with easy pasting, the first preset constant temperature may be 40-65 ℃, for example, may be 50 ℃.

For the second rotation speed of the constant temperature stage, different manners of working of the fan assembly can be selected for different foods, and for nut foods or puffed foods, such as French fries, peanuts, nuts and the like with high embrittlement requirements, the foods can be operated at a high speed or a medium speed, for example, the foods can be operated at a high speed.

For meat or fruit and vegetable type foods, such as chicken wings, rows, fish and shrimp, meat strings, fruits and vegetables, meats, sausage and the like, which have low embrittlement requirements, the fan assembly is operated at a low or medium speed or is not operated, for example, can be operated at a low speed.

For tuber foods, such as sweet potato foods which have no requirement for embrittlement, the food can be used at high, medium and low speeds.

For western snack foods, for some western-style tarts, cakes, etc., foods that are required for crisping, but are prone to gelatinization, low or medium speed operation is typically employed or the fan assembly is not operational, e.g., the fan assembly can be controlled to be non-operational.

The foregoing embodiment numbers of the present application are merely for the purpose of description, and do not represent the advantages or disadvantages of the embodiments.

In the foregoing embodiments of the present application, the descriptions of the embodiments are emphasized, and for a portion of this disclosure that is not described in detail in this embodiment, reference is made to the related descriptions of other embodiments.

The foregoing is merely a preferred embodiment of the present application and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present application, which are intended to be comprehended within the scope of the present application.

Claims (10)

1. A control method for air fryer cooking, characterized in that the air fryer comprises a cooking cavity, a heating device and a fan assembly, the control method comprises a preheating stage and a holding stage, wherein,

The hold phase comprises a first hold sub-phase and a second hold sub-phase,

Controlling the fan assembly to run at a first wind speed in the first maintaining sub-stage, and simultaneously controlling the heating device to heat at a first temperature fluctuation range until a first preset duration is reached, and entering the second maintaining sub-stage;

controlling the fan assembly to operate at a second wind speed in the second maintenance sub-stage, and simultaneously controlling the heating device to heat, wherein the first wind speed is smaller than the second wind speed.

2. The air fryer cooking control method according to claim 1, wherein said second maintaining sub-stage controls said heating means to heat at a second temperature fluctuation range, wherein said first temperature fluctuation range is greater than said second temperature fluctuation range.

3. The air fryer cooking control method according to claim 1 or 2, wherein the heating power in said first holding sub-stage is greater than or equal to the heating power in said second holding sub-stage.

4. The air fryer cooking control method according to claim 1, wherein said first temperature fluctuation range is 1 ℃ to 30 ℃.

5. The air fryer cooking control method of claim 1, further comprising:

when the food is meat, the first temperature fluctuation range is 20-30 ℃, and the first wind speed is 75-90% of the highest wind speed;

When the food is chips or vegetables, the first temperature fluctuation range is 10-20 ℃, and the first wind speed is 75-90% of the highest wind speed;

When the food is nuts or flour products, the first temperature fluctuation range is 5-15 ℃, and the first wind speed is 60-75% of the highest wind speed.

6. The air fryer cooking control method according to claim 1, wherein during said preheating phase, said heating means is controlled to heat at a maximum heating power corresponding to a target temperature value, while said fan assembly is controlled to operate at a maximum wind speed to heat a temperature value within said cooking cavity to greater than or equal to an overshoot temperature value, said overshoot temperature value being greater than said target temperature value.

7. The air fryer cooking control method according to claim 6, further comprising a cool-down phase during said warm-up phase, entering said cool-down phase when the temperature in said cooking chamber reaches said overshoot temperature value, reducing the heating power of said heating means, reducing or maintaining the air speed of said fan assembly until the temperature in said cooking chamber is below said target temperature value or for a duration of time reaching a second preset duration, entering said hold phase.

8. The air fryer cooking control method of claim 6, further comprising:

when the food is meat, the temperature difference between the overshoot temperature value and the target temperature value is 10-20 ℃;

when the food is chips or vegetables, the temperature difference between the overshoot temperature value and the target temperature value is 7-15 ℃;

When the food is nuts or flour, the temperature difference between the overshoot temperature value and the target temperature value is 3-8 ℃.

9. The air fryer cooking control method according to claim 1, further comprising, after said holding phase:

and in the embrittlement stage, the heating device is controlled to be closed, and the fan assembly is controlled to run at a preset rotating speed until the embrittlement temperature is reached.

10. The air fryer cooking control method according to claim 9, further comprising, after said embrittlement stage:

And in the tempering stage, when the embrittlement temperature is reached, the rotating speed of the fan assembly is reduced, and the heating device is controlled to operate, so that the tempering temperature in the cooking cavity is kept, and the tempering temperature is smaller than or equal to the embrittlement temperature.