阅读说明：本技术 用于烹饪设备的控制方法、装置、烹饪设备及存储介质 (Control method and device for cooking equipment, cooking equipment and storage medium ) 是由 苏泽锋 魏中科 全永兵 于 2019-09-30 设计创作，主要内容包括：本发明涉及厨房电器领域,公开了一种用于烹饪设备的控制方法、装置、烹饪设备及存储介质。通过获取被烹饪的食材发出的气味信息,并根据气味信息确定食材的焦糊程度,最后根据焦糊程度调整烹饪设备的加热能力。从而避免了食材被过度加热至烧糊,并可能引发火灾的风险。(The invention relates to the field of kitchen appliances, and discloses a control method and device for cooking equipment, the cooking equipment and a storage medium. The method comprises the steps of obtaining smell information sent by cooked food materials, determining the burnt degree of the food materials according to the smell information, and finally adjusting the heating capacity of the cooking equipment according to the burnt degree. Thereby avoiding the risk that the food material is overheated to be burnt and possibly causing fire.)

1. A control method for a cooking apparatus, characterized by comprising:

acquiring smell information emitted by cooked food;

determining the burnt degree of the food material according to the smell information;

adjusting the heating capacity of the cooking device according to the scorching degree.

2. The control method according to claim 1, characterized by further comprising:

and adjusting the fan rotating speed of a cigarette machine corresponding to the cooking equipment according to the burnt degree.

3. The control method according to claim 2, characterized in that the control method includes at least one of:

under the condition that the burnt degree reaches a first preset degree threshold value, giving prompt information for reducing the heating capacity;

under the condition that the burnt degree reaches a second preset degree threshold value, the heating capacity of the cooking equipment is reduced, and the rotating speed of the fan is increased, wherein the second preset degree threshold value is higher than the first preset degree threshold value;

turning off the cooking apparatus in case the degree of scorching reaches a second preset degree threshold, wherein the third preset degree threshold is higher than the second preset degree threshold.

4. The control method according to claim 3, characterized by further comprising:

and outputting prompt information within a preset time before the cooking equipment is closed.

5. The control method according to claim 1, characterized by further comprising:

acquiring menu information corresponding to the food material;

determining the burnt level required by the food material according to the menu information;

wherein the heating capacity of the cooking apparatus according to the scorch level includes: adjusting a heating capacity of the cooking device to maintain the degree of browning at a desired level of browning.

6. A control device for a cooking apparatus, comprising:

the smell sensor is used for detecting smell information emitted by cooked food;

a processor configured to:

acquiring the odor information detected by the odor sensor;

determining the burnt degree of the food material according to the smell information;

adjusting the heating capacity of the cooking device according to the scorching degree.

7. The control device of claim 6, further configured to:

and adjusting the fan rotating speed of a cigarette machine corresponding to the cooking equipment according to the burnt degree.

8. The control device of claim 7, wherein the processor is further configured to at least one of:

under the condition that the burnt degree reaches a first preset degree threshold value, giving prompt information for reducing the heating capacity;

under the condition that the burnt degree reaches a second preset degree threshold value, the heating capacity of the cooking equipment is reduced, and the rotating speed of the fan is increased, wherein the second preset degree threshold value is higher than the first preset degree threshold value;

turning off the cooking apparatus in case the degree of scorching reaches a second preset degree threshold, wherein the third preset degree threshold is higher than the second preset degree threshold.

9. The control device of claim 8, further configured to:

and giving prompt information within a preset time before the cooking equipment is closed.

10. The control device of claim 6, further configured to:

acquiring menu information corresponding to the food material;

determining the burnt level required by the food material according to the menu information;

wherein, adjusting the firepower of the cooker according to the burnt degree comprises: adjusting a heating capacity of the cooking device to maintain the degree of browning at a desired level of browning.

11. A cooking apparatus, characterized by comprising a control device for a cooking apparatus according to any one of claims 6 to 10.

12. The cooking apparatus of claim 11, wherein the cooking apparatus is one of a cooktop, an induction cooker, a fry roaster, or a steak roaster.

13. A machine-readable storage medium having stored thereon instructions which, when executed by a processor, enable the processor to execute a control method for a cooking apparatus according to any one of claims 1 to 5.

Technical Field

The invention relates to the field of kitchen appliances, in particular to a control method and device for a cooking device, the cooking device and a storage medium.

Background

When the food cooking device is used for cooking food through a cooker at present, such as frying and roasting cooking, the food is easily burnt seriously when the food is not watched in time or carelessly, so that the food is damaged and cannot be eaten, and the user experience is influenced.

Disclosure of Invention

The invention aims to solve the problem that food materials are easy to scorch in the cooking process, and provides a control method and device for a cooking device, the cooking device and a storage medium.

In order to achieve the above object, an aspect of the present invention provides a control method for a cooking apparatus, the control method including:

acquiring smell information emitted by cooked food;

determining the burnt degree of the food material according to the smell information;

the heating capacity of the cooking apparatus is adjusted according to the degree of scorching.

Optionally, the control method further includes:

and adjusting the fan rotating speed of a cigarette machine corresponding to the cooking equipment according to the burnt degree.

Optionally, the control method comprises at least one of:

under the condition that the burnt degree reaches a first preset degree threshold value, giving prompt information for reducing the heating capacity;

under the condition that the burnt degree reaches a second preset degree threshold value, the heating capacity of the cooking equipment is reduced, and the rotating speed of the fan is increased, wherein the second preset degree threshold value is higher than the first preset degree threshold value;

in case the degree of scorching reaches a second preset degree threshold, the cooking device is switched off, wherein the third preset degree threshold is higher than the second preset degree threshold.

Optionally, the control method further includes:

and outputting prompt information within a preset time before the cooking equipment is closed.

Optionally, the control method further includes:

acquiring menu information corresponding to food materials;

determining the burnt level required by the food material according to the menu information;

wherein the heating capacity of the cooking apparatus according to the scorch level includes: the heating capacity of the cooking device is adjusted to maintain the level of browning at a desired level of browning.

In order to achieve the above object, another aspect of the present invention provides a control device for a cooking apparatus, the control device including:

the smell sensor is used for detecting smell information emitted by cooked food;

a processor configured to:

acquiring odor information detected by an odor sensor;

determining the burnt degree of the food material according to the smell information;

the heating capacity of the cooking apparatus is adjusted according to the degree of scorching.

Optionally, the processor is further configured to:

and adjusting the fan rotating speed of a cigarette machine corresponding to the cooking equipment according to the burnt degree.

Optionally, the processor is further configured to at least one of:

under the condition that the burnt degree reaches a first preset degree threshold value, giving prompt information for reducing the heating capacity;

under the condition that the burnt degree reaches a second preset degree threshold value, the heating capacity of the cooking equipment is reduced, and the rotating speed of the fan is increased, wherein the second preset degree threshold value is higher than the first preset degree threshold value;

in case the degree of scorching reaches a second preset degree threshold, the cooking device is switched off, wherein the third preset degree threshold is higher than the second preset degree threshold.

Optionally, the processor is further configured to:

and giving prompt information within a preset time before the cooking equipment is closed.

Optionally, the processor is further configured to:

acquiring menu information corresponding to food materials;

determining the burnt level required by the food material according to the menu information;

wherein, the firepower size of adjusting cooking utensils according to burnt degree includes: the heating capacity of the cooking device is adjusted to maintain the level of browning at a desired level of browning.

In order to achieve the above object, the present invention provides a cooking apparatus including the above control device for a cooking apparatus.

Optionally, the cooking appliance is one of a cooker, an induction cooker, a fry roaster, or a steak roaster.

In order to achieve the above object, a further aspect of the present invention proposes a machine-readable storage medium having stored thereon instructions which, when executed by a processor, enable the processor to execute the above-described control method for a cooking apparatus.

According to the technical scheme, the control method for the cooking equipment in the embodiment of the invention is characterized in that the odor information emitted by the cooked food material is obtained, the burnt degree of the food material is determined according to the odor information, and finally the heating capacity of the cooking equipment is adjusted according to the burnt degree. Thereby avoiding the risk that the food material is overheated to be burnt and possibly causing fire.

Drawings

Fig. 1 schematically shows a flowchart of a control method for a cooking apparatus according to an embodiment of the present invention;

fig. 2 schematically shows a flow chart of a control method for a cooking apparatus according to a further embodiment of the present invention;

fig. 3 schematically shows a flowchart of a control method for a cooking apparatus according to another embodiment of the present invention;

fig. 4 schematically shows a block diagram of a control device for a cooking apparatus according to an embodiment of the present invention;

and

figure 5 schematically illustrates a schematic view of an odor sensor mounted on a range machine in conjunction with a cooktop.

Detailed Description

The following detailed description of embodiments of the invention refers to the accompanying drawings. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.

It should be noted that, if directional indications (such as up, down, left, right, front, and back … …) are involved in the embodiment of the present invention, the directional indications are only used to explain the relative positional relationship between the components, the movement situation, and the like in a specific posture (as shown in the drawing), and if the specific posture is changed, the directional indications are changed accordingly.

In addition, if there is a description of "first", "second", etc. in the embodiments of the present invention, the description of "first", "second", etc. is for descriptive purposes only and is not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In addition, technical solutions between the various embodiments can be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be considered to be absent and not be within the protection scope of the present invention.

The embodiment of the invention firstly provides a control method for a cooking device. The cooking equipment can be a kitchen range, an induction cooker, a frying and roasting machine or a steak machine and the like which can heat or roast food materials.

Fig. 1 schematically shows a flowchart of a control method for a cooking apparatus according to an embodiment of the present invention.

Referring to fig. 1, the control method includes:

step S100: acquiring smell information emitted by cooked food;

step S200: determining the burnt degree of the food material according to the smell information;

step S300: the heating capacity of the cooking apparatus is adjusted according to the degree of scorching.

In step S100, odor information emitted from the cooked food material may be detected by an odor sensor. Taking cooking equipment as an example of a cooker, the smell sensor can be arranged on a smoke machine corresponding to the cooker so as to conveniently detect smell information emitted by food materials cooked in a cooker in the cooker. The odor sensor can detect the content of benzopyrene in the odor, which causes the odor.

In step S200, the scorching degree of the food material during cooking can be determined according to the content of benzopyrene, i.e. the concentration value of the substance, in the detected odor of the odor sensor.

In step S300, the heating capacity of the cooking device is adjusted according to the scorch level, and for a cooktop, the fire power of the cooktop is adjusted. Thereby avoiding the food material being overheated to be burnt and avoiding the risk of fire caused by the food material possibly being further heated to be on fire.

According to the control method for the cooking equipment, disclosed by the embodiment of the invention, the odor information emitted by the cooked food material is acquired, the burnt degree of the food material is determined according to the odor information, and finally the heating capacity of the cooking equipment is adjusted according to the burnt degree. Thereby avoiding the risk that the food material is overheated to be burnt and possibly causing fire.

In a preferred embodiment of the present invention, the control method further includes: and adjusting the fan rotating speed of a cigarette machine corresponding to the cooking equipment according to the burnt degree.

In this embodiment, the fan speed of a range hood associated with a cooking device, such as a cooktop, is adjusted so that the range hood can draw away burnt odors that are generated during cooking in real time. Because benzopyrene in the burnt smell contains carcinogens harmful to human bodies, the benzopyrene must be pumped away in time to avoid influencing the health of the human bodies.

Fig. 2 schematically shows a flow chart of a control method for a cooking apparatus according to a further embodiment of the present invention. Referring to fig. 2, in this embodiment, the above-mentioned adjusting the fan rotation speed of the range hood corresponding to the cooking apparatus according to the scorch level includes at least one of:

step S310: and under the condition that the burnt degree reaches a first preset degree threshold value, giving prompt information for reducing the heating capacity.

Step S320: and under the condition that the burnt degree reaches a second preset degree threshold value, the heating capacity of the cooking equipment is reduced, and the rotating speed of the fan is increased, wherein the second preset degree threshold value is higher than the first preset degree threshold value.

Step S330: in case the degree of scorching reaches a second preset degree threshold, the cooking device is switched off, wherein the third preset degree threshold is higher than the second preset degree threshold.

In this embodiment, the concentration of burnt odor that can be detected by the odor sensor is compared to a corresponding preset threshold to control the heating capacity of the cooking apparatus and the range hood.

Taking cooking equipment as an example of a cooker, when the odor concentration detected by the odor sensor is 5ppm, an audible and visual prompt can be output through the cooker or a smoke machine to prompt that the current odor concentration starts to increase and the firepower of the cooker needs to be reduced; when the odor concentration continues to increase to 15ppm, the firepower of the kitchen range is reduced, and the rotating speed of a fan of the range hood is increased at the same time, so that the food materials are inhibited from being further burnt, and the air draft effect of the range hood is improved; when the smell concentration continues to increase to 30ppm, it is judged that the current food material has been seriously burnt, the cooker is closed at the moment and is not heated any more, and the fan of the cigarette machine is controlled to continue to operate at the rotating speed of a high gear, so that the air draft effect is enhanced, and the food material is prevented from being excessively burnt to cause fire.

In the embodiment, the prompting information can be given within a preset time such as 1 minute before the fire power of the cooker is turned off so as to prompt a user to forcibly turn off the fire, and if the user does not turn off the fire, the cooker is forcibly controlled to turn off the fire after 1 minute.

Fig. 3 schematically shows a flowchart of a control method for a cooking apparatus according to another embodiment of the present invention. Referring to fig. 3, in this embodiment, the control method further includes:

step S400: acquiring menu information corresponding to food materials;

step S500: determining the burnt level required by the food material according to the menu information; wherein adjusting the heating capacity of the cooking apparatus according to the scorch level includes: the heating capacity of the cooking device is adjusted to maintain the level of browning at a desired level of browning.

In this embodiment, different from the previous embodiment in which the heating capacity of the cooking appliance is adjusted by the burnt degree of the food material when being cooked, so as to avoid the food material from being burnt excessively, the heating capacity of the cooking appliance is controlled by the burnt level of the food material required to correspond to some recipes, so that the food material is cooked to the burnt level, thereby realizing the cooking effect.

Taking the cooking device as a steak machine as an example, when a user is frying a steak through the steak machine, the doneness of the steak is set to correspond to the burnt rating, for example, different doneness of five-part cooked, seven-part cooked and full cooked corresponds to different burnt ratings. The cooking degree of the steak can be set by a user through an operation key on the steak machine, the steak machine converts the cooking degree into a corresponding scorched grade, the odor sensor detects the odor concentration of specific odor generated when the steak machine works in real time, the steak machine acquires the odor concentration, and determines the scorched degree of the current steak according to the odor concentration, so that the heating power of the steak machine is adjusted in real time, the scorched degree of the steak is maintained at the grade set by the user, the purpose that the steak cooking degree is set by the user is achieved, and the effect of automatic cooking is achieved.

Further, in this embodiment, the control method further includes: and outputting corresponding prompt information according to the burnt level. The prompt information may prompt the cooked food material to reach the cooking time corresponding to the burnt level. Taking the above-mentioned steak frying machine as an example, in the process of frying the steak, a time information can be estimated according to the burnt grade corresponding to the doneness degree of the steak set by the user and the heating power of the steak frying machine, so as to prompt the user to fry the steak for the time required by the doneness degree set by the user. If the countdown mode can be adopted, the remaining time of the beefsteak reaching the cooked degree is displayed in real time, so that the user can know the completion degree of the cooking process in real time.

The outputting the prompt information further includes: and after the burnt level is reached, outputting prompt information to prompt the time required for the cooked food to maintain the burnt level. To prompt the user to complete the final desired time for cooking the food material. Taking the steak machine as an example, the time required for maintaining the burnt level can be displayed in a countdown or progress bar display mode. And under the condition that the beef steak machine detects the odor concentration of the beef steak through the odor sensor and determines that the burnt degree of the beef steak reaches the burnt grade corresponding to the doneness set by the user, the beef steak machine controls the heating power to enable the burnt degree of the beef steak to be maintained at the burnt grade for a preset time. If the user sets the steak to be medium-cooked, when the steak machine determines that the burnt level of the steak reaches the burnt level corresponding to the medium-cooked, the method of intermittent heating or small-adjustment heating power can be adopted to maintain the burnt level for 3 minutes, and 3-minute countdown display is carried out at the same time to prompt the user to keep in the state for 3 minutes when frying the steak. In the heating process, the steak machine can control the heating power in real time according to the smell concentration of the steak detected by the smell sensor, so that the burnt degree of the steak is maintained in the corresponding burnt grade or in a small preset fluctuation range above and below the burnt grade. Further, an audible prompt may also be output at the beginning of the countdown to alert the user to the elapsed state of the 3 minute period.

The outputting the prompt information further includes: when the time required for maintaining the burnt level is over, the prompting information is output to prompt the user to finish cooking so as to prompt the user to perform further operations on the food materials, such as turning over, taking out from the cooking equipment and the like.

Further, after the cooking equipment finishes cooking the food materials, the heating power can be reduced, so that the cooked food materials are kept warm. For example, the fried steak is kept warm to keep the taste of the steak.

According to the control method provided by the embodiment of the invention, after the user sets the menu, the cooking equipment determines the burnt level corresponding to the food material according to the menu information, determines the burnt degree of the current food material according to the smell concentration of the food material monitored by the smell sensor in real time in the subsequent cooking process, and adjusts the heating capacity of the cooking equipment in real time, so that the food material is maintained at the burnt level finally to finish the cooking process automatically. The control method is particularly suitable for cooking schemes such as frying and roasting, such as cooking modes of frying steaks, steaks or roasted chicken wings and the like, a user does not need to keep beside the cooking equipment all the time, the user does not need to have rich cooking experience, the cooking process is automatically completed, and therefore user experience is improved.

The embodiment of the invention also provides a control device for the cooking equipment. The cooking equipment can be a kitchen range, an induction cooker, a frying and roasting machine or a steak machine and the like which can heat or roast food materials. Fig. 4 schematically shows a block diagram of a control device for a cooking appliance according to an embodiment of the present invention. Referring to fig. 4, the control device includes:

an odor sensor 30 for detecting odor information emitted from the cooked food material;

a processor 10 (e.g., the MCU shown in fig. 4) configured to:

acquiring odor information detected by the odor sensor 30;

determining the burnt degree of the food material according to the smell information;

the heating capacity of the cooking apparatus is adjusted according to the degree of scorching.

Examples of processor 10 may include, but are not limited to, a general purpose processor, a special purpose processor, a conventional processor, a Digital Signal Processor (DSP), a plurality of microprocessors, one or more microprocessors in association with a DSP core, a controller, a microcontroller, Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays (FPGAs) circuits, any other type of Integrated Circuit (IC), a state machine, and the like.

Wherein the odor sensor 30 may be mounted on the cooking appliance or near the periphery of the cooking appliance. Taking a cooking appliance as the cooker 20 as an example, the odor sensor 30 may be disposed on a smoke machine 50 that is in linkage with the cooker 20. Fig. 5 schematically shows a schematic diagram of the odor sensor 30 mounted on the smoke machine 50 linked with the cooker 20, so that the odor sensor 30 is mounted above a pot heated by the cooker 20, which is more favorable for detecting the odor emitted by the cooked food material in the pot. In fig. 5, the odor sensors 30 are two odor sensors 31 and 32, which are respectively disposed at positions right above the two burners of the cooking range 20, so as to facilitate collecting the odor generated by cooking the food material by the pots on the two burners. The odor sensor 20 can detect the content of benzopyrene in the odor that causes the odor. According to the odor sensor 20, the content of benzopyrene in the odor, namely the concentration value of the substance, can be detected, and the scorching degree of the food material during cooking can be determined. The heating capacity of the cooking device is adjusted according to the burnt degree, and for the cooking range 20, the firepower of the cooking range 20 is adjusted. Thereby avoiding the food material being overheated to be burnt and avoiding the risk of fire caused by the food material possibly being further heated to be on fire.

In the control device for the cooking apparatus according to the embodiment of the present invention, the processor 10 obtains the odor information emitted by the cooked food material through the odor sensor 30, determines the burnt degree of the food material according to the odor information, and finally adjusts the heating capacity of the cooking apparatus according to the burnt degree. Thereby avoiding the risk that the food material is overheated to be burnt and possibly causing fire.

In a preferred embodiment of the present invention, the processor 10 is further configured to: the fan rotation speed of the range hood 50 corresponding to the cooking apparatus is adjusted according to the scorch level. Taking fig. 5 as an example, the rotation speed of the blower 40 of the range hood 50 linked with the range 20 is adjusted according to the scorch degree.

In this embodiment, the fan speed of the range hood 50 associated with the cooking appliance, such as the cooktop 20, is adjusted such that the range hood 50 is able to draw away burnt odors that are generated during the cooking process in real time. Because benzopyrene in the burnt smell contains carcinogens harmful to human bodies, the benzopyrene must be pumped away in time to avoid influencing the health of the human bodies.

Further, in a preferred embodiment of the present invention, the adjusting of the fan speed of the cigarette maker 10 corresponding to the cooking device according to the scorching level includes at least one of the following:

and under the condition that the burnt degree reaches a first preset degree threshold value, giving prompt information for reducing the heating capacity.

And under the condition that the burnt degree reaches a second preset degree threshold value, the heating capacity of the cooking equipment is reduced, and the rotating speed of the fan is increased, wherein the second preset degree threshold value is higher than the first preset degree threshold value.

In case the degree of scorching reaches a second preset degree threshold, the cooking device is switched off, wherein the third preset degree threshold is higher than the second preset degree threshold.

In this embodiment, the concentration of burnt odor that can be detected by the odor sensor 20 is compared with a corresponding preset threshold to control the heating capacity of the cooking apparatus and the range hood.

Taking cooking equipment as an example of a cooker, when the odor concentration detected by the odor sensor 20 is 5ppm, an audible and visual prompt can be output through the cooker or a smoke machine to prompt that the current odor concentration starts to increase and the firepower of the cooker needs to be reduced; when the odor concentration continues to increase to 15ppm, the firepower of the kitchen range is reduced, and the rotating speed of a fan of the range hood is increased at the same time, so that the food materials are inhibited from being further burnt, and the air draft effect of the range hood is improved; when the smell concentration continues to increase to 30ppm, it is judged that the current food material has been seriously burnt, the cooker is closed at the moment and is not heated any more, and the fan of the cigarette machine is controlled to continue to operate at the rotating speed of a high gear, so that the air draft effect is enhanced, and the food material is prevented from being excessively burnt to cause fire.

In the embodiment, the prompting information can be given within a preset time such as 1 minute before the fire power of the cooker is turned off so as to prompt a user to forcibly turn off the fire, and if the user does not turn off the fire, the cooker is forcibly controlled to turn off the fire after 1 minute.

In a preferred embodiment of the present invention, the processor 10 is further configured to:

acquiring menu information corresponding to food materials;

determining the burnt level required by the food material according to the menu information;

wherein, the firepower size of adjusting cooking utensils according to burnt degree includes: the heating capacity of the cooking device is adjusted to maintain the level of browning at a desired level of browning.

In this embodiment, different from the previous embodiment in which the heating capacity of the cooking appliance is adjusted by the burnt degree of the food material when being cooked, so as to avoid the food material from being burnt excessively, the heating capacity of the cooking appliance is controlled by the burnt level of the food material required to correspond to some recipes, so that the food material is cooked to the burnt level, thereby realizing the cooking effect.

Taking the cooking device as a steak machine as an example, when a user is frying a steak through the steak machine, the doneness of the steak is set to correspond to the burnt rating, for example, different doneness of five-part cooked, seven-part cooked and full cooked corresponds to different burnt ratings. The user can set the cooking degree of the steak through an operation key on the steak machine, the steak machine converts the cooking degree into a corresponding scorched grade, the odor sensor 30 detects the odor concentration in the odor generated when the steak machine works in real time, the steak machine obtains the odor concentration, and determines the scorched degree of the current steak according to the odor concentration, so that the heating power of the steak machine is adjusted in real time, the scorched degree of the steak is maintained at the grade set by the user, the effect that the user sets the cooking degree of the steak is achieved, and automatic cooking is achieved.

Further, in this embodiment, the processor 10 is further configured to: and outputting corresponding prompt information according to the burnt level. The prompt information may prompt the cooked food material to reach the cooking time corresponding to the burnt level. Taking the above-mentioned steak frying machine as an example, in the process of frying the steak, a time information can be estimated according to the burnt grade corresponding to the doneness degree of the steak set by the user and the heating power of the steak frying machine, so as to prompt the user to fry the steak for the time required by the doneness degree set by the user. If the countdown mode can be adopted, the remaining time of the beefsteak reaching the cooked degree is displayed in real time, so that the user can know the completion degree of the cooking process in real time.

Further, the processor 10 is also configured to: and after the burnt level is reached, outputting prompt information to prompt the time required for the cooked food to maintain the burnt level. To prompt the user to complete the final desired time for cooking the food material. Taking the steak machine as an example, the time required for maintaining the burnt level can be displayed in a countdown or progress bar display mode. And under the condition that the beef steak machine detects the odor concentration of the beef steak through the odor sensor and determines that the burnt degree of the beef steak reaches the burnt grade corresponding to the doneness set by the user, the beef steak machine controls the heating power to enable the burnt degree of the beef steak to be maintained at the burnt grade for a preset time. If the user sets the steak to be medium-cooked, when the steak machine determines that the burnt level of the steak reaches the burnt level corresponding to the medium-cooked, the method of intermittent heating or small-adjustment heating power can be adopted to maintain the burnt level for 3 minutes, and 3-minute countdown display is carried out at the same time to prompt the user to keep in the state for 3 minutes when frying the steak. In the heating process, the steak machine can control the heating power in real time according to the smell concentration of the steak detected by the smell sensor, so that the burnt degree of the steak is maintained in the corresponding burnt grade or in a small preset fluctuation range above and below the burnt grade. Further, an audible prompt may also be output at the beginning of the countdown to alert the user to the elapsed state of the 3 minute period.

Further, the processor 10 is also configured to: when the time required for maintaining the burnt level is over, the prompting information is output to prompt the user to finish cooking so as to prompt the user to perform further operations on the food materials, such as turning over, taking out from the cooking equipment and the like.

Further, the processor 10 is also configured to: after the cooking equipment finishes cooking the food materials, the heating power is reduced so as to keep the cooked food materials warm. For example, the fried steak is kept warm to keep the taste of the steak.

With the control device of the embodiment of the present invention, after the user sets the recipe, the processor 10 determines the burnt level corresponding to the food material through the recipe information, and determines the burnt degree of the current food material according to the obtained smell concentration of the food material monitored by the smell sensor in real time in the subsequent cooking process, so as to adjust the heating capacity of the cooking device in real time, so that the food material is finally maintained at the burnt level to automatically complete the cooking process. The control method is particularly suitable for cooking schemes such as frying and roasting, such as cooking modes of frying steaks, steaks or roasted chicken wings and the like, a user does not need to keep beside the cooking equipment all the time, the user does not need to have rich cooking experience, the cooking process is automatically completed, and therefore user experience is improved.

The embodiment of the invention also provides cooking equipment, which comprises the control device for the cooking equipment. The cooking device may be one of a cooker, an induction cooker, a frying and baking machine, or a steak machine. The smell of the food materials in the cooking process is detected through the smell sensor, so that the heating capacity of the cooking equipment is adjusted, and the food materials are prevented from being excessively heated to be burnt. This cooking equipment still can combine in carrying out coordinated control's system with the cigarette machine to cooking equipment is the cooking utensils for the example, can be applied to among the cigarette kitchen coordinated control system. As shown in the figure, the smell sensor 31 and the smell sensor 32 are installed on the smoke machine 50 to respectively collect the smell generated when the food materials in the pots on the two burners of the lower cooker 20 are cooked. Wherein cigarette machine and cooking utensils can realize communication connection based on wireless communication modes such as bluetooth, WIFI. The cooking range 20 acquires the odor concentration in the odor detected by the odor sensor 31 and the odor sensor 32 in real time through communication with the range hood 50, so as to determine the burnt degree of the food material, thereby controlling the firepower of each burner in real time and synchronously controlling the air speed of the fan 40 on the range hood 50. Therefore, food materials are not heated excessively until being burnt, and when the burnt degree of the food materials is determined to reach different preset values, the wind speed of the fan 40 is controlled to be provided, so that the air draft capacity is enhanced, the burnt smell is quickly drawn away, and the influence on the body health of a user due to long-term accumulation is avoided.

Further, the cooking device may also determine a desired browning level for the food material from the recipe information for different needs of the browning registration for the food material in some recipes, thereby adjusting the heating capacity of the cooking device to maintain the browning level at the desired browning level.

The scheme is particularly suitable for cooking devices in frying and baking, such as frying and baking machines, steak machines and other cooking equipment.

Taking the cooking device as a steak machine as an example, when a user is frying a steak through the steak machine, the doneness of the steak is set to correspond to the burnt rating, for example, different doneness of five-part cooked, seven-part cooked and full cooked corresponds to different burnt ratings. The cooking degree of the steak can be set by a user through an operation key on the steak machine, the steak machine converts the cooking degree into a corresponding scorched grade, the odor sensor detects the odor concentration in the odor generated when the steak machine works in real time, the steak machine acquires the odor concentration, and determines the scorched degree of the current steak according to the odor concentration, so that the heating power of the steak machine is adjusted in real time, the scorched degree of the steak is maintained at the grade set by the user, the purpose that the steak cooking degree is set by the user is achieved, and the effect of automatic cooking is achieved. Therefore, a user does not need to be on duty beside the cooking equipment for a long time, and the user does not need to have certain cooking experience, so that the user experience is improved.

Embodiments of the present invention also provide a machine-readable storage medium having stored thereon instructions, which when executed by a processor, enable the processor to execute the control method for a cooking apparatus described in any of the above embodiments.

Those skilled in the art can understand that all or part of the steps in the method for implementing the above embodiments may be implemented by a program instructing related hardware, where the program is stored in a storage medium and includes several instructions to enable a (which may be a single chip, a chip, etc.) or a processor (processor) to execute all or part of the steps in the method for implementing each embodiment of the present invention. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.

In addition, various different embodiments of the present invention may be arbitrarily combined with each other, and the embodiments of the present invention should be considered as disclosed in the disclosure of the embodiments of the present invention as long as the embodiments do not depart from the spirit of the embodiments of the present invention.