CN110584501B - Cooking control method of electric oven - Google Patents
Cooking control method of electric oven Download PDFInfo
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- CN110584501B CN110584501B CN201910872742.6A CN201910872742A CN110584501B CN 110584501 B CN110584501 B CN 110584501B CN 201910872742 A CN201910872742 A CN 201910872742A CN 110584501 B CN110584501 B CN 110584501B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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Abstract
A cooking control method of an electric oven comprises the following steps: firstly, selecting food attributes; secondly, detecting an oxygen content value; thirdly, judging whether the change slope of the oxygen content value is larger than 0, if so, performing the next step; if the latter half stage of baking is not carried out, turning to the fifth step; fourthly, returning to the third step for the control strategy of the first half stage of baking; fifthly, timing the heating time t in the second half stage; sixthly, a control strategy of the latter half stage of baking, and the next step; seventhly, whether T is larger than or equal to T or not is judged, and if yes, the next step is carried out; if not, the step six; and eighthly, finishing baking. The invention has the advantages that: the change trend of the oxygen content value is used for judging the current baking stage of the food, and then different baking strategies are respectively adopted to control the baking process, so that the air convection and the circulation efficiency in the cavity are higher, the heat distribution is more uniform, and the baking effect is ensured.
Description
Technical Field
The invention relates to an electric oven device, in particular to a cooking control method of an electric oven.
Background
In the prior art, the oven temperature field control is basically realized by detecting the temperature in an oven based on a temperature probe and controlling the heating time of a heating pipe. The 'temperature control method of an upper cavity of an electric oven' with application number 201510816401.9 discloses a temperature control method of an upper cavity of an electric oven, which comprises a control chip, a lower cavity and an upper cavity, wherein the lower cavity and the upper cavity are respectively provided with a heating body and a temperature probe, the control chip receives temperature measurement signals of the two temperature probes, after the upper cavity is started to heat, the heating body of the upper cavity works, the control chip sets an initial buffer temperature, when the temperature of the upper cavity reaches the initial buffer temperature, the heating body of the upper cavity stops heating, after time, the heating body of the upper cavity works again, and the heating body of the upper cavity circularly and continuously and stably heats the upper cavity in a working-stopping interval heating mode.
However, in the above manner of using the temperature probe, since the position of the temperature probe is often limited by the installation space, a position difference exists between the temperature probe and the baked food, and then the temperature detected in the operation process of the oven cannot truly reflect the baking temperature of the food (i.e. the maturity of the food), so that the temperature detected by the probe is inconsistent with the temperature of the food during baking, and the accurate control of the oven temperature field cannot be realized; in addition, the alternating current motor is adopted to rotate in a single direction, so that air convection in the oven is uneven, the temperature uniformity is poor, and the baking effect is affected.
In summary, the existing oven temperature control method and method have certain defects and shortcomings, and further improvement and perfection are to be made to realize that the temperature detection of the oven can reflect the change trend of the food in the baking process more truly, and finally the taste and the baking effect of food cooking are improved.
Disclosure of Invention
The invention aims to solve the technical problem of providing a cooking control method of an electric oven, which is more accurate and reliable in oven temperature field control and can effectively improve the baking effect, aiming at the current technical situation of the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: a cooking control method of an electric oven is characterized by comprising the following steps of:
step one, starting a program, selecting food attributes and starting baking by a user according to an interactive page prompt;
secondly, detecting an oxygen content value of an inner cavity of the electric oven by the oxygen sensor;
step three, judging whether the change slope P of the detected oxygen content value is larger than 0, if so, continuing to execute the next step when the change slope P is in the first half stage of baking; if not, the baking process is in the latter half stage of baking at present, and the step five is carried out;
step four, in each heating period, the back fan and the heating pipe execute actions according to a preset control strategy of the first half stage of baking, and then the step three is returned;
fifthly, starting timing the heating time t in the latter half of baking;
step six, in each heating cycle, the back fan and the heating pipe execute actions according to a preset control strategy in the latter half baking stage, and then the next step is carried out;
step seven, judging whether the heating time T of the latter half baking stage is more than or equal to the preset total heating time T of the latter half baking stage, if so, executing the next step; if not, returning to the step six;
and step eight, finishing baking, feeding the baking result information back to the user, and ending the program.
Preferably, the control strategy of the first half baking stage comprises a first half back fan control method and a first half heating pipe control method which are simultaneously executed in each heating period.
As a further preference, when the food is baked in the first half stage, at which time it is necessary to evaporate water on the surface of the food rapidly, in the first half stage back fan control method, the rotation speed of a back fan, which is driven by a dc motor and operates at a high speed, is increased, and specifically, the first half stage back fan control method comprises the steps of:
(4a-1) in a heating period, the working time t of the back fanRotating shaftStarting timing;
(4a-2) judging the working time t of the back fanRotating shaftWhether the heating period time is more than half of the heating period time or not, if so, executing the next step; if not, the leeward fan rotates along the pointer, and the step is circulated;
(4a-3), the back fan rotates counterclockwise;
(4a-4) judging the working time t of the back fanRotating shaftIf the time is longer than the whole heating period, if so, jumping out of the front half-stage back fan control method program, and returning to the third step; if not, returning to the step (4 a-3).
As a further preferred option, the heating pipe includes an upper heating pipe, a back heating pipe and a lower heating pipe, the upper heating pipe, the back heating pipe and the lower heating pipe are respectively and correspondingly arranged on the upper portion of the inner cavity of the electric oven, the back heating pipe is arranged in the middle of the inner cavity of the electric oven, and the lower heating pipe is arranged at the bottom of the inner cavity of the electric oven, and the first-half stage heating pipe control method includes the following steps:
(4b-1) heating tube working time t in a heating periodAddingStarting timing;
(4b-2) judging the working time t of the heating pipeAddingWhether the total heating time of the heating pipe is less than the preset total heating time T1, if so, continuing toContinuing to execute the next step; if not, turning to the step (4 b-4);
(4b-3) judging the working time t of the heating pipeAddingWhether the heating time is less than the preset heating time A multiplied by T1 is judged, if yes, only the upper heating pipe works and the step is circulated, if not, only the back heating pipe and the lower heating pipe work and the step (4b-2) is returned; wherein A is a heating time coefficient, and A is more than 0 and less than 1;
(4b-4), stopping the operation of all heating pipes, jumping out of the control method program of the heating pipes at the first half stage, and returning to the third step.
Preferably, the preset total heating time T1 of the heating pipe has a value range as follows: t1 is more than or equal to 30s and less than or equal to 50 s.
Preferably, the control strategy of the latter half baking stage comprises a latter half back fan control method and a latter half heating pipe control method which are simultaneously executed in each heating period.
As a further preferred aspect, when the food is required to be colored more slowly in the second half of baking, therefore, in the method for controlling the back fan in the second half, the rotation speed of the back fan is required to be reduced accordingly, the back fan is driven by the dc motor and operates at a low speed, and the local heat flow speed of the food is prevented from being too high, and specifically, the method for controlling the back fan in the second half comprises the following steps:
(6a-1) in a heating period, the working time t of the back fanRotating shaftStarting timing;
(6a-2) judging the working time t of the back fanRotating shaftWhether the heating period time is more than half of the heating period time or not, if so, executing the next step; if not, the leeward fan rotates along the pointer, and the step is circulated;
(6a-3), the back fan rotates counterclockwise;
(6a-4) judging the working time t of the back fanRotating shaftIf the time is longer than the whole heating period, jumping out of the back-air fan control method program in the latter half stage, and then executing the seventh step; if not, the step (6a-3) is returned.
As a further preferred option, the heating pipe includes an upper heating pipe disposed at an upper portion of an inner cavity of the electric oven, a back heating pipe disposed at a middle portion of the inner cavity of the electric oven, and a lower heating pipe disposed at a bottom portion of the inner cavity of the electric oven, and the control method of the heating pipe in the latter half stage includes the following steps:
(6b-1) heating tube working time t in a heating periodAddingTiming;
(6b-2) judging the working time t of the heating pipeAddingWhether the total heating time is less than the preset total heating time T2 of the heating pipe or not is judged, if yes, the next step is continuously executed; if not, go to step (6 b-4);
(6b-3) judging the working time t of the heating pipeAddingWhether the heating time of the heating pipe is shorter than the preset heating time B multiplied by T2, if so, only the upper heating pipe works, the step is circulated, if not, only the back heating pipe and the lower heating pipe work, and the step (6B-2) is returned; wherein B is a heating time coefficient, and B is more than 0 and less than 1;
(6b-4), when all the heating pipes stop working, jumping out of the heating pipe control method program in the later half stage, and then executing the step seven.
Preferably, the preset total heating time T2 of the heating pipe has a value range as follows: t2 is more than or equal to 10s and less than or equal to 30 s.
Preferably, the preset value range of the total heating time T in the latter half baking stage is as follows: t is more than or equal to 2min and less than or equal to 60 min.
Compared with the prior art, the invention has the advantages that: detect food at the inside oxygen content value of baking in-process oven cavity through oxygen content sensor, judge what the food is currently in through the change trend of oxygen content value and bake the stage, and then adopt the different strategies that bake respectively to control the process of baking to make the interior air convection of cavity and circulation efficiency higher, heat distribution is more even, thereby guarantees to bake the effect. According to the invention, the oxygen sensor is adopted to replace the traditional temperature sensor, so that the problem that the temperature detected by the temperature probe is inconsistent with the temperature of the food during baking can be effectively avoided, the detection value of the oxygen sensor is more sensitive and has good consistency, the control on the temperature field is more accurate and reliable, the food baking process is more truly controlled by the feedback of the change trend of the oxygen sensor, the food baking taste can be finally improved, and the baking effect can be ensured.
Drawings
Fig. 1 is a general flowchart of a control method according to an embodiment of the present invention.
Fig. 2 is a flowchart of a method for controlling a back fan during the first half-stage baking according to an embodiment of the present invention.
FIG. 3 is a flowchart of a heating tube control method during the first half-stage baking according to an embodiment of the present invention.
Fig. 4 is a flowchart of a method for controlling a back fan during the second half baking according to an embodiment of the present invention.
Fig. 5 is a flowchart illustrating a heating tube control method during the second half baking according to an embodiment of the present invention.
Detailed Description
The invention is described in further detail below with reference to the accompanying examples.
As shown in fig. 1 to 5, the present embodiment relates to an electric oven, which mainly includes a sensing system, a heating element, a hot air circulation system and a thermal field control system, wherein the above systems can be implemented by various components in the prior art, and in order to improve and enhance the baking effect, in the present embodiment, a conventional temperature probe in the thermal field control system is replaced by an oxygen sensor; the heating element adopts the heating pipes which are arranged in the existing upper, middle and lower modes, and comprises an upper heating pipe arranged at the upper part of the inner cavity of the electric oven, a back heating pipe arranged in the middle of the inner cavity of the electric oven and a lower heating pipe arranged at the bottom of the inner cavity of the electric oven; the hot air circulating system adopts a back fan controlled by a direct current motor instead of a traditional alternating current motor.
The cooking control method of the electric oven in the embodiment specifically comprises the following steps:
step one, starting a program, selecting food attributes and starting baking by a user according to an interactive page prompt.
And step two, the oxygen sensor detects the oxygen content value of the inner cavity of the electric oven, and a plurality of oxygen content values carry out curve analysis and calculate the change slope P of the curve.
Step three, judging whether the change slope P of the detected oxygen content value is larger than 0, if so, continuing to execute the next step when the change slope P is in the first half stage of baking; if not, the baking process is currently in the latter half stage of baking, and the step five is carried out.
Step four, in this embodiment, 1min is set as a heating cycle, and in each heating cycle, the back fan and the heating pipe perform actions according to a preset control strategy of a first half-stage of baking, specifically, the control strategy of the first half-stage of baking includes a first half-stage back fan control method and a first half-stage heating pipe control method that are simultaneously performed in each heating cycle.
In the method for controlling the back fan in the first half stage, the back fan operates at a high speed, and specifically, the method for controlling the back fan in the first half stage comprises the following steps:
(4a-1) in a heating period, the working time t of the back fanRotating shaftStarting timing;
(4a-2) judging the working time t of the back fanRotating shaftWhether the heating period time is more than half of the heating period time (namely 30s), if so, executing the next step; if not, the leeward fan rotates along the pointer, and the step is circulated;
(4a-3), the back fan rotates counterclockwise;
(4a-4) judging the working time t of the back fanRotating shaftWhether the time is longer than the whole heating period (namely 60s), if so, jumping out of the front half-stage back fan control method program, and returning to the third step; if not, returning to the step (4 a-3).
The method for controlling the heating pipe in the first half stage comprises the following steps:
(4b-1) heating tube working time t in a heating periodAddingTiming;
(4b-2) judging the working time t of the heating pipeAddingWhether the total heating time is less than the preset total heating time T1 of the heating pipe or not is judged, if yes, the next step is continuously executed; if not, turning to the step (4 b-4); wherein, the value range of the total heating time T1 of the heating pipe that predetermines is: t1 is more than or equal to 30s and less than or equal to 50 s;
(4b-3) judging the working time t of the heating pipeAddingWhether the heating time is less than the preset heating pipe heating time A multiplied by T1, if yes, only the upper heating pipe works,and the step is circulated, if not, only the back heating pipe and the lower heating pipe work, and the step (4b-2) is returned; wherein A is a heating time coefficient, and A is more than 0 and less than 1;
(4b-4), stopping the operation of all heating pipes, jumping out of the control method program of the heating pipes at the first half stage, and returning to the third step.
Fifthly, starting timing the heating time t in the latter half of baking;
and sixthly, in each heating period, the back fan and the heating pipe execute actions according to a preset control strategy of the latter half baking stage, wherein the control strategy of the latter half baking stage comprises a latter half back fan control method and a latter half heating pipe control method which are executed simultaneously in each heating period.
In the back fan control method in the latter half, the back fan operates at a low speed, and specifically, the back fan control method in the latter half comprises the following steps:
(6a-1) in a heating period, the working time t of the back fanRotating shaftStarting timing;
(6a-2) judging the working time t of the back fanRotating shaftWhether the heating period time is more than half of the heating period time (namely 30s), if so, executing the next step; if not, the leeward fan rotates along the pointer, and the step is circulated;
(6a-3), the back fan rotates counterclockwise;
(6a-4) judging the working time t of the back fanRotating shaftWhether the time is longer than the whole heating period (namely 60s) or not, if so, jumping out of a back-air fan control method program in the latter half stage, and then executing the step seven; if not, the step (6a-3) is returned.
The control method of the heating pipe in the latter half phase comprises the following steps:
(6b-1) heating tube working time t in a heating periodAddingTiming;
(6b-2) judging the working time t of the heating pipeAddingWhether the total heating time is less than the preset total heating time T2 of the heating pipe or not is judged, if yes, the next step is continuously executed; if not, go to step (6 b-4); wherein, presetThe value range of the total heating time T2 of the heating pipe is as follows: t2 is more than or equal to 10s and less than or equal to 30 s;
(6b-3) judging the working time t of the heating pipeAddingWhether the heating time of the heating pipe is shorter than the preset heating time B multiplied by T2, if so, only the upper heating pipe works, the step is circulated, if not, only the back heating pipe and the lower heating pipe work, and the step (6B-2) is returned; wherein B is a heating time coefficient, and B is more than 0 and less than 1;
(6b-4), when all the heating pipes stop working, jumping out of the heating pipe control method program in the latter half stage, and then executing the next step.
Step seven, judging whether the heating time T of the latter half baking stage is more than or equal to the preset total heating time T of the latter half baking stage, if so, executing the next step; if not, returning to the step six.
And step eight, finishing baking, feeding the baking result information back to the user, and ending the program.
In this embodiment, whether the food is baked is determined, after the food enters the second half baking stage, the total heating time of the second half baking stage is used as a determination standard, different food type attributes are different corresponding to different total heating times of the second half baking stage, and the total heating time T of the second half baking stage preset in this embodiment may be preset in the main control chip according to an empirical value, and the value range of the total heating time T of the second half baking stage preset in this embodiment is set as: t is more than or equal to 2min and less than or equal to 60 min.
This example divides the whole baking process into two stages according to the trend of oxygen content change during the baking process: the first half of baking and the second half of baking.
The heating power of the heating pipe of the oven at the first half stage of baking is larger, namely the heating time of the heating pipe in each heating period is longer, so that the moisture on the surface of the food is quickly evaporated.
The second half of the baking stage is mainly to evaporate the combined water in the food, and the stage is also the coloring process of the surface of the food, and the baking temperature of the food is not too high in the stage, so the heating time of the heating pipe is relatively reduced in each minute heating period, the coloring degree of the food is not greatly related to the weight of the food and is only related to the food property, namely the speed of the food evaporating the combined water in the food, and the maintaining time of the second half of the baking stage is fixed according to the food property, so that whether the food is finally baked or not can be judged.
In the operation of the oven, due to the reasons of power limitation and temperature field guarantee, the heating time of each heating pipe of the oven is different, the heating time coefficient a of the heating pipe in the first half stage of baking and the heating time coefficient B of the heating pipe in the second half stage of baking mentioned in this embodiment are heating times for distributing several heating pipes in the oven, the heating time a and the heating time B can be adjusted according to the baking effect, normally, in order to guarantee temperature rise and accelerate moisture loss of food materials in the first half stage of baking, the heating time required by the upper heating pipe is greater than the heating time of the upper heating pipe in the second half stage, that is, a > B in general, the relationship between a and B is satisfied: 0< B < a < 1.
In this embodiment, the control of the back fan is realized by using the dc motor, and compared with the back fan controlled by using the ac motor, the control of the rotating speed and the direction of the back fan can be realized by this embodiment.
In the first half of baking, it is necessary to evaporate the water on the surface of the food rapidly, thus increasing the speed of the back fan, which operates at high speed; in the latter half stage of baking, food needs to be colored more slowly, so that the rotating speed of the back fan needs to be correspondingly reduced, and the back fan runs at a low speed to prevent the phenomenon that the local heat flow speed of the food is too high, so that the water loss is too fast, and the surface is colored unevenly. The positive reverse rotation of rotational speed of control back of the body fan is in order to be heated evenly, because when the fan rotated toward a direction always, because the influence of air heater baffle opening and positive negative pressure, it is unbalanced to lead to both sides heat about the oven easily, influences the food homogeneity, consequently, the positive reverse rotation is realized to this embodiment control back of the body fan, and heat distribution is even in the assurance cavity that can furthest.
This embodiment is based on oxygen sensor's temperature field feedback in order to realize the control to heating pipe and leeward fan operating condition, not only can be more true reflect the food and bake the trend of change of in-process, and is more accurate reliable to steady field control, and it is quicker to make the interior air convection of oven and circulation moreover, and the inside heat of oven distributes more the temperature to the assurance cures the effect.
Claims (10)
1. A cooking control method of an electric oven is characterized by comprising the following steps of:
step one, starting a program, selecting food attributes and starting baking by a user according to an interactive page prompt;
secondly, detecting an oxygen content value of an inner cavity of the electric oven by the oxygen sensor;
step three, judging whether the change slope P of the detected oxygen content value is larger than 0, if so, continuing to execute the next step when the change slope P is in the first half stage of baking; if not, the baking process is in the latter half stage of baking at present, and the step five is carried out;
step four, in each heating period, the back fan and the heating pipe execute actions according to a preset control strategy of the first half stage of baking, and then the step three is returned;
fifthly, starting timing the heating time t in the latter half of baking;
step six, in each heating cycle, the back fan and the heating pipe execute actions according to a preset control strategy in the latter half baking stage, and then the next step is carried out;
step seven, judging whether the heating time T of the latter half baking stage is more than or equal to the preset total heating time T of the latter half baking stage, if so, executing the next step; if not, returning to the step six;
and step eight, finishing baking, feeding the baking result information back to the user, and ending the program.
2. The cooking control method of an electric oven according to claim 1, wherein: the control strategy of the baking first half stage comprises a front half stage back fan control method and a front half stage heating pipe control method which are executed simultaneously in each heating period.
3. The cooking control method of an electric oven according to claim 2, wherein: in the first half-stage back fan control method, the back fan is driven by a dc motor and operates at a high speed, and specifically, the first half-stage back fan control method includes the steps of:
(4a-1) in a heating period, the working time t of the back fanRotating shaftStarting timing;
(4a-2) judging the working time t of the back fanRotating shaftWhether the heating period time is more than half of the heating period time or not, if so, executing the next step; if not, the leeward fan rotates along the pointer, and the step is circulated;
(4a-3), the back fan rotates counterclockwise;
(4a-4) judging the working time t of the back fanRotating shaftIf the time is longer than the whole heating period, if so, jumping out of the front half-stage back fan control method program, and returning to the third step; if not, returning to the step (4 a-3).
4. The cooking control method of an electric oven according to claim 2, wherein: the heating pipe comprises an upper heating pipe, a back heating pipe and a lower heating pipe, wherein the upper heating pipe is arranged on the upper part of an inner cavity of the electric oven correspondingly, the back heating pipe is arranged in the middle of the inner cavity of the electric oven correspondingly, the lower heating pipe is arranged at the bottom of the inner cavity of the electric oven correspondingly, and the control method of the heating pipe in the first half stage comprises the following steps:
(4b-1) heating tube working time t in a heating periodAddingTiming;
(4b-2) judging the working time t of the heating pipeAddingWhether the total heating time is less than the preset total heating time T1 of the heating pipe or not is judged, if yes, the next step is continuously executed; if not, turning to the step (4 b-4);
(4b-3) judging the working time t of the heating pipeAddingWhether the heating time is less than the preset heating pipe heating time A multiplied by T1, if so, onlyThe upper heating pipe works, the step is circulated, if not, only the back heating pipe and the lower heating pipe work, and the step (4b-2) is returned; wherein A is a heating time coefficient, and A is more than 0 and less than 1;
(4b-4), stopping the operation of all heating pipes, jumping out of the control method program of the heating pipes at the first half stage, and returning to the third step.
5. The cooking control method of an electric oven according to claim 4, wherein: the value range of the preset total heating time T1 of the heating pipe is as follows: t1 is more than or equal to 30s and less than or equal to 50 s.
6. The cooking control method of an electric oven according to claim 1, wherein: the control strategy of the latter half baking stage comprises a latter half stage back fan control method and a latter half stage heating pipe control method which are simultaneously executed in each heating period.
7. The cooking control method of an electric oven according to claim 6, wherein: in the latter half-stage back-fan control method, the back-fan is driven by a direct current motor and operates at a low speed, and specifically, the latter half-stage back-fan control method includes the following steps:
(6a-1) in a heating period, the working time t of the back fanRotating shaftStarting timing;
(6a-2) judging the working time t of the back fanRotating shaftWhether the heating period time is more than half of the heating period time or not, if so, executing the next step; if not, the leeward fan rotates along the pointer, and the step is circulated;
(6a-3), the back fan rotates counterclockwise;
(6a-4) judging the working time t of the back fanRotating shaftIf the time is longer than the whole heating period, jumping out of the back-air fan control method program in the latter half stage, and then executing the seventh step; if not, the step (6a-3) is returned.
8. The cooking control method of an electric oven according to claim 6, wherein: the heating pipe comprises an upper heating pipe, a back heating pipe and a lower heating pipe, wherein the upper heating pipe is arranged on the upper part of an inner cavity of the electric oven correspondingly, the back heating pipe is arranged in the middle of the inner cavity of the electric oven correspondingly, the lower heating pipe is arranged at the bottom of the inner cavity of the electric oven correspondingly, and the control method of the heating pipe in the later half stage comprises the following steps:
(6b-1) heating tube working time t in a heating periodAddingTiming;
(6b-2) judging the working time t of the heating pipeAddingWhether the total heating time is less than the preset total heating time T2 of the heating pipe or not is judged, if yes, the next step is continuously executed; if not, go to step (6 b-4);
(6b-3) judging the working time t of the heating pipeAddingWhether the heating time of the heating pipe is shorter than the preset heating time B multiplied by T2, if so, only the upper heating pipe works, the step is circulated, if not, only the back heating pipe and the lower heating pipe work, and the step (6B-2) is returned; wherein B is a heating time coefficient, and B is more than 0 and less than 1;
(6b-4), when all the heating pipes stop working, jumping out of the heating pipe control method program in the later half stage, and then executing the step seven.
9. The cooking control method of an electric oven according to claim 8, wherein: the value range of the preset total heating time T2 of the heating pipe is as follows: t2 is more than or equal to 10s and less than or equal to 30 s.
10. The cooking control method of an electric oven according to claim 1, wherein: the value range of the preset total heating time T in the latter half baking stage is as follows: t is more than or equal to 2min and less than or equal to 60 min.
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| CN113842058B (en) * | 2020-06-28 | 2023-02-07 | 广东美的厨房电器制造有限公司 | Control method of cooking apparatus, and computer-readable storage medium |
| CN112859630B (en) * | 2021-01-20 | 2022-06-24 | 宁波方太厨具有限公司 | Intelligent cooking method based on oxygen content |
| CN112925232B (en) * | 2021-01-20 | 2022-09-02 | 宁波方太厨具有限公司 | Intelligent cooking method based on oxygen content |
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| US4738193A (en) * | 1985-02-04 | 1988-04-19 | Heat And Control, Inc. | Food processing method and apparatus |
| US4954694A (en) * | 1989-01-31 | 1990-09-04 | Matsushita Electric Industrial Co., Ltd. | Cooking oven having function to automatically clean soils attached to inner walls thereof |
| KR100473374B1 (en) * | 2004-06-30 | 2005-03-14 | 추성남 | Roast plate temperature automatic adjustable roast method and device |
| US8658013B2 (en) * | 2005-12-01 | 2014-02-25 | Delphi Technologies, Inc. | Sensor and sensing method |
| DE102006058617B3 (en) * | 2006-12-11 | 2008-02-21 | Miele & Cie. Kg | Steam quantity temporal distribution determining method for use in oven, involves measuring temporal distribution of temperature at head to cooking chamber atmosphere and determining distribution of quantity based on measurement signals |
| DE102007003225A1 (en) * | 2007-01-15 | 2008-07-17 | E.G.O. Elektro-Gerätebau GmbH | Method and cooking appliance for controlling cooking processes in a cooking chamber |
| TWM396384U (en) * | 2010-05-10 | 2011-01-11 | Ace Dragon Corp | Integrated conditioning device for baking and keeping low temperature dry condition after baking |
| US20160175785A1 (en) * | 2013-05-20 | 2016-06-23 | Top Electric Appliances Industrial Ltd | An Electrical Appliance for Processing a Beverage |
| WO2016109495A1 (en) * | 2014-12-30 | 2016-07-07 | New York University | Systems and methods for oxygen sensing |
| CN106258908A (en) * | 2015-06-10 | 2017-01-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment and control method thereof |
| JP2017198410A (en) * | 2016-04-28 | 2017-11-02 | 株式会社昭和冷凍プラント | Refrigerating or freezing container |
| CN107339808B (en) * | 2017-01-24 | 2019-09-20 | 宁波方太厨具有限公司 | A kind of method for controlling combustion of the gas heater based on lambda sensor |
| CN107965814A (en) * | 2017-04-27 | 2018-04-27 | 宁波方太厨具有限公司 | A kind of kitchen air inlet system |
| US10342384B2 (en) * | 2017-07-05 | 2019-07-09 | Klaus Karl Allmendinger | Pellet barbecue with exhaust gas recirculation |
| CN109847081B (en) * | 2017-11-30 | 2021-01-15 | 宁波方太厨具有限公司 | Method for controlling working process of disinfection cabinet |
| CN108309067B (en) * | 2018-01-19 | 2021-02-02 | 青岛海尔智慧厨房电器有限公司 | Control method of electric oven and electric oven |
| CN108344457A (en) * | 2018-05-07 | 2018-07-31 | 安徽理工大学 | A kind of car oxygen concentration and temperature detection and risk disposal plant |
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