TECHNICAL FIELD

This application relates to the field of household appliances, and in particular, to a box-type cooking apparatus.

BACKGROUND

Currently, a steam oven or a similar apparatus on the market usually heats up a cavity accommodating a to-be-cooked food through heating by using heating components or by generating water vapor. However, different foods require different operating atmospheres in the cavity. For example, during steaming of a fish, a phenomenon that a central part of the fish is just ripe while thin parts of the fish, especially a surface of the fish, are overripe. Therefore, rapid reduction of a temperature and/or a humidity of an operating gas in the cavity during the cooking is required.

A steam oven provided in the prior art can achieve only temperature rise but not rapid reduction of the temperature and/or the humidity in the cavity, and a user needs to manually open a door that covers a cavity of the steam oven to achieve temperature and/or humidity reduction.

SUMMARY

Embodiments of this application are intended to provide an improved box-type cooking apparatus to resolve at least some problems in the prior art.

A first aspect of this application provides a box-type cooking apparatus. The box-type cooking apparatus includes a cavity configured to accommodate a to-be-cooked food. The box-type cooking apparatus further includes: a gas introduction channel, where the gas introduction channel is configured to introduce a first external gas from outside of the cavity into the cavity in an operating state of the boxtype cooking apparatus; and/or a first measurement unit, where the first measurement unit is configured to measure a temperature of at least one predetermined area of the to-be-cooked food in the cavity in the operating state.

It should be noted that the box-type cooking apparatus may include only the gas introduction channel, or may include only the first measurement unit, or may include both the gas introduction channel and the first measurement unit.

This application mainly includes the following technical concepts: On the one hand, during the cooking, the temperature of the predetermined area of the to-be-cooked food is measured through the first measurement unit, and the measured temperature may be used as a basis for selecting a control policy for the box-type cooking apparatus, so as to achieve control of the operation of the box-type cooking apparatus based on a temperature change of each predetermined area of the food during the cooking, thereby achieving a better cooking result. On the other hand, since the external gas is introduced into the cavity of the box-type cooking apparatus for accommodating the to-be-cooked food, and a temperature and/or a humidity of the external gas is lower than that of the gas in the cavity, the temperature and/or the humidity of the gas in the cavity during the cooking can be quickly reduced, thereby achieving a better cooking result. In this way, the cooking result of the boxtype cooking apparatus is improved, and the functionality of the box-type cooking apparatus is enriched, thereby improving the user satisfaction.

According to an optional embodiment of this application, the box-type cooking apparatus is configured to control the operation of the box-type cooking apparatus based on a measurement result of the first measurement unit. The box-type cooking apparatus is specially configured to adjust an atmosphere in the cavity through the gas introduction channel based on the measurement result of the first measurement unit, where the atmosphere includes at least one of a temperature, a humidity, and a pressure of the gas in the cavity. In this way, a control policy may be selected based on a temperature change of each predetermined area of the food during the cooking, thereby achieving more targeted and accurate adjustment of the cooking process.

According to an optional embodiment of this application, the first measurement unit is constructed as an infrared camera and/or a thermometer probe. The box-type cooking apparatus may be, for example, a steam oven, a steamer, an oven, or other cooking apparatuses configured to steam and/or toast foods.

According to an optional embodiment of this application, the box-type cooking apparatus may further include a heat dissipation channel. The heat dissipation channel is thermally coupled to the cavity to reduce the temperature of the cavity. The heat dissipation channel may be located outside the cavity. The heat dissipation channel is configured to cool the cavity by guiding a second external gas. The box-type cooking apparatus may further include a blower. The blower is configured to deliver the first external gas and/or the second external gas to the heat dissipation channel and/or the gas introduction channel. The heat dissipation channel is provided with a gas inlet in fluid connection to the blower and a gas outlet configured to exhaust the gas in the heat dissipation channel. In this way, the cavity can be continuously cooled throughout the cooking process, especially to prevent an excessive temperature of the cavity during the cooking.

According to an optional embodiment of this application, the box-type cooking apparatus may further include an exhaust port. The exhaust port is configured to exhaust the gas from the cavity. The cavity may be brought into controllable fluid connection to the heat dissipation channel through the exhaust port. The exhaust port is arranged upstream of the gas outlet, so that the gas in the cavity is exhausted into the heat dissipation channel and then exhausted through the gas outlet.

According to an optional embodiment of this application, the gas introduction channel and the heat dissipation channel are configured with a common fluid flowing area. The common fluid flowing area is a communication channel arranged adjacent to the gas inlet. The communication channel is configured to receive the first external gas and/or the second external gas from the blower, so that the first external gas is introduced into the cavity from the blower through the communication channel and the gas introduction channel and/or the second external gas is introduced into the heat dissipation channel from the blower through the communication channel and the gas inlet. The heat dissipation channel may be brought into controllable fluid connection to the cavity through the communication channel. In this way, a blower may be shared during the atmosphere adjustment through the first external gas and the cooling through the second external gas.

According to an optional embodiment of this application, the box-type cooking apparatus further includes a cooling unit. The cooling unit is configured to cool the external gas and provide the cooled gas to the blower. The first external gas and/or the second external gas may be the ambient air, or may be cooled gas. The cooled gas can significantly improve the temperature reduction effect and/or the cooling effect.

According to an optional embodiment of this application, the box-type cooking apparatus may further include an airflow control unit configured to control the heat dissipation channel and/or the gas introduction channel. The airflow control unit may include a movable baffle. The movable baffle is configured to: at least partially close the heat dissipation channel and open the gas introduction channel in a first operating state, so that the first external gas is introduced into the cavity through the gas introduction channel, and close the gas introduction channel and open the heat dissipation channel in a second operating state different from the first operating state, to guide the second external gas to pass through the heat dissipation channel. The airflow control unit may further include a solenoid valve configured to control the gas introduction channel. In this way, the heat dissipation channel and/or the gas introduction channel can be selectively opened and/or closed.

According to an optional embodiment of this application, the box-type cooking apparatus may further include a first control unit. The first control unit is configured to manually control the airflow control unit and/or the exhaust port. The exhaust port is constructed as a passive pressure relief valve and/or a controllable exhaust valve. The controllable exhaust valve is controlled together with the airflow control unit, for example. In this way, not only more diverse control strategies can be selected, but also manual control of the box-type cooking apparatus can be achieved during the cooking, especially in emergency situations.

According to an optional embodiment of this application, the box-type cooking apparatus may further include: a second measurement unit, where the second measurement unit is configured to measure the atmosphere in the cavity, and the atmosphere includes at least one of the temperature, the pressure, and the humidity of the gas in the cavity; and a second control unit, where the second control unit is configured to control the airflow control unit and/or the exhaust port based on a measurement result of the first measurement unit and/or the second measurement unit. In this way, a control policy may be selected in real time in response to an atmosphere change of the cavity and/or a temperature change of the predetermined area of the food during the cooking, thereby improving the control accuracy and achieving a better cooking result.

According to an optional embodiment of this application, the box-type cooking apparatus may further include: a characteristic detection unit, where the characteristic detection unit is configured to detect and acquire a physical characteristic of the to-be-cooked food in the cavity, the physical characteristic includes a category and/or a geometric dimension of the food, and the geometric dimension includes a shape and/or a thickness; and an area evaluation unit, where the area evaluation unit is configured to determine the at least one predetermined area of the food based on the physical characteristic of the food. In this way, the predetermined area for which the temperature is to be measured may be determined based on the physical characteristic of the food, and then a control policy that matches the characteristic of the food (such as a food type and a food size) may be selected, thereby improving the control accuracy and the cooking result.

BRIEF DESCRIPTION OF THE DRAWINGS

By describing this application below in more detail with reference to the drawings, the principles, characteristics, and advantages of this application can be understood more effectively. The drawings include the following:

FIG. 1 is a schematic block diagram of a box-type cooking apparatus according to an exemplary embodiment of this application.

FIG. 2 is a left side view of the box-type cooking apparatus according to another exemplary embodiment of this application.

FIG. 3 is a left side view of the box-type cooking apparatus according to another exemplary embodiment of this application.

FIG. 4 is a flowchart of a method for controlling the box-type cooking apparatus according to an exemplary embodiment of this application.

FIG. 5 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application.

FIG. 6 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application.

FIG. 7 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application.

FIG. 8 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application.

FIG. 9 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application.

FIG. 10 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application. Reference Numerals

Box-type cooking apparatus Cavity

Gas introduction channel

Exhaust port

Heat dissipation channel

Airflow control unit

Blower

First measurement unit

Second measurement unit

First control unit

Second control unit

Gas inlet

Gas outlet

Communication channel

Characteristic detection unit

Area evaluation unit

Cooling unit

DETAILED DESCRIPTION

In order to make the technical problems to be resolved in this application, the technical solutions, and the beneficial technical effects clearer, the following provides a further detailed description of this application with reference to the drawings and a plurality of exemplary embodiments. It should be understood that the specific embodiments described herein are merely used to explain this application and not to limit the protection scope of this application.

It should be understood that the expressions "first", "second", and "third" herein are merely used for descriptive purposes, and should not be understood as indicating or implying relative importance, nor should they be understood as implying a number of indicated technical features.

FIG. 1 is a schematic block diagram of a box-type cooking apparatus according to an exemplary embodiment of this application. It may be learned from FIG. 1 that the box-type cooking apparatus 1 includes a cavity 2 configured to accommodate a to-be-cooked food, and includes a gas introduction channel 3 and/or a first measurement unit 8. In the sense of this application, the box-type cooking apparatus 1 may be a steam oven, a steamer, an oven, or other box-type apparatuses configured to steam and/or toast foods.

It should be noted that the box-type cooking apparatus 1 may include only the gas introduction channel 3, or may include only the first measurement unit 8, or may include both the gas introduction channel 3 and the first measurement unit 8.

The gas introduction channel 3 is configured to, for example, introduce a first external gas from outside of the cavity 2 into the cavity 2 in an operating state of the box-type cooking apparatus 1. It may be understood that since a temperature and/or a humidity of the external gas is generally lower than that of the gas in the cavity, the temperature and/or the humidity of the gas in the cavity during the cooking, especially during steaming of a fish can be quickly reduced, thereby achieving a better cooking result.

The first measurement unit 8 is configured to, for example, measure a temperature of at least one predetermined area of the to-be-cooked food in the cavity 2 in the operating state. The measured temperature may be used as a basis for selecting a control policy for the boxtype cooking apparatus 1, especially as a basis for selecting a control policy for adjusting the atmosphere in the cavity 2, so as to control the operation of the box-type cooking apparatus 1 in response to a temperature change of each predetermined area of the food during the cooking, thereby achieving a better cooking result. As an example, the first measurement unit 8 may be configured as an infrared camera, which acquires a temperature of each area of the food through infrared imaging, or may be configured as a thermometer probe, which is particularly capable of obtaining a surface temperature of the food.

The box-type cooking apparatus 1 is configured to control the operation of the box-type cooking apparatus 1 based on a measurement result of the first measurement unit 8. In particular, the box-type cooking apparatus adjusts the atmosphere in the cavity 2 through the gas introduction channel 3 based on the measurement result of the first measurement unit 8. In the sense of this application, the atmosphere includes at least one of a temperature, a humidity, and a pressure of the gas in the cavity 2.

The box-type cooking apparatus 1 may further include, for example, a heat dissipation channel 5. The heat dissipation channel 5 is thermally coupled to the cavity 2 to reduce the temperature of the cavity 2. The heat dissipation channel 5 may be arranged either in a wall of the cavity 2 or outside the cavity 2. A heat dissipation channel 5 arranged outside the cavity 2 is exemplified herein. The heat dissipation channel 5 may be configured to cool the cavity 2 by guiding a second external gas.

The box-type cooking apparatus 1 may further include a blower 7. The blower 7 is configured to deliver the first external gas and/or the second external gas to the heat dissipation channel 5 and/or the gas introduction channel 3. In this way, the external gas can be efficiently introduced from the outside of the cavity.

The box-type cooking apparatus 1 may further include, for example, an airflow control unit 6 configured to control the heat dissipation channel 5 and/or the gas introduction channel 3. As an example, the airflow control unit 6 may include a movable baffle 60. The movable baffle 60 is configured to at least partially close the heat dissipation channel 5 and open the gas introduction channel 3 in the first operating state, and close the gas introduction channel 3 and open the heat dissipation channel 5 in a second operating state different from the first operating state. The airflow control unit 6 may further include, for example, a solenoid valve. In particular, the opening and/or the closing of the gas introduction channel 3 may be controlled through the solenoid valve. By selectively opening and/or closing the heat dissipation channel 5 and/or the gas introduction channel 3, switchable guidance of the first external gas and/or the second external gas can be achieved, thereby adjusting the atmosphere in the cavity 2.

The box-type cooking apparatus 1 further includes, for example, an exhaust port 4. The exhaust port 4 is configured to exhaust the gas from the cavity 2. As an example, the exhaust port 4 may be constructed as a passive pressure relief valve or as a controllable exhaust valve. The controllable exhaust valve may be controlled alone or together with the airflow control unit 6. In this way, more diverse control strategies can be selected.

The first external gas and/or the second external gas delivered by the blower 7 may be, for example, the ambient air. In an optional embodiment of this application, the box-type cooking apparatus 1 may further include, for example, a cooling unit 18. The cooling unit 18 is configured to cool the external gas and provide the cooled gas to the blower 7. In this way, the first external gas and/or second external gas delivered by the blower 7 can be cooled, thereby further improving the temperature reduction effect and/or the cooling effect. It should be noted that the cooling unit 18 may be arranged inside the blower 7 or outside the blower 7. Only an exemplary cooling unit 18 arranged outside the blower 7 is exemplified herein. The box-type cooking apparatus 1 may further include, for example, a first control unit 11. The first control unit 11 is configured to manually control the airflow control unit 6. The first control unit 11 may be further configured to manually control the exhaust port 4, especially a controllable exhaust valve. In this way, manual control of introduction and/or exhaust of the external gas can be achieved during the cooking, especially in emergency situations.

The box-type cooking apparatus 1 may further include, for example, a second measurement unit 9 and a second control unit 12. The second measurement unit 9 is configured to measure the atmosphere in the cavity 2, and the atmosphere includes at least one of the temperature, the pressure, and the humidity of the gas in the cavity 2. As an example, the second measurement unit 9 may be constructed as at least one of a temperature sensor, a pressure sensor, and a humidity sensor. The second control unit 12 is configured to control the airflow control unit 6 and/or the exhaust port 4 based on a measurement result of the first measurement unit 8 and/or the second measurement unit 9. Specifically, based on the temperature of each predetermined area of the food measured through the first measurement unit 8 and the atmosphere in the cavity 2 measured through the second measurement unit 9, the first external gas may be selectively guided based on a predetermined control policy to enter the cavity 2 through the gas introduction channel 3, while selectively controlling the opening and/or the closing of the exhaust port 4 to control the exhaust of the gas in the cavity 2, thereby achieving the adjustment of the atmosphere in the cavity 2, especially achieving rapid reduction of the temperature and/or the humidity of the gas in the cavity 2. Alternatively, the second external gas may be selectively guided to pass through the heat dissipation channel 5, thereby reducing the temperature of the gas in the cavity 2 through thermal coupling. In this way, a control policy may be selected for the box-type cooking apparatus 1 in real time in response to the atmosphere change of the cavity and/or the temperature change of each predetermined area of the food during the cooking, thereby improving the control accuracy and achieving a better cooking result.

The box-type cooking apparatus 1 further includes, for example, a characteristic detection unit 16 and an area evaluation unit 17.

The characteristic detection unit 16 is configured to detect and acquire a physical characteristic of the to-be-cooked food in the cavity 2, the physical characteristic includes a category and/or a geometric dimension of the food, and the geometric dimension includes a shape and/or a thickness. The area evaluation unit 17 is configured to determine the at least one predetermined area of the food based on the acquired physical characteristic of the food. As an example, the area evaluation unit 17 may determine a surface area Bi of a thinnest edible part of a fish and/or a central area B2 of the fish based on the physical characteristic acquired through the characteristic detection unit 16. In this way, the predetermined area for which the temperature is to be measured may be determined based on the physical characteristic of the food, and then a control policy that matches the characteristic of the food may be selected.

In order to concisely and clearly describe a flowing direction of the first external gas and/or the second external gas in the box-type cooking apparatus 1 during the cooking, left views of the box-type cooking apparatus 1 in different operating states are respectively shown in FIG. 2 and FIG. 3.

As shown in FIG. 2, the heat dissipation channel 5 is constructed outside the cavity 2 and configured to cool the cavity 2 by guiding the second external gas. The heat dissipation channel 5 is provided with a gas inlet 13 in fluid connection to the blower 7 and a gas outlet 14 configured to exhaust the gas in the heat dissipation channel 5. A communication channel 15 is arranged adjacent to the gas inlet 13, and the communication channel 15 is constructed as a fluid flowing area shared by the gas introduction channel 3 and the heat dissipation channel 5 and is configured to receive the first external gas and/or the second external gas from the blower 7. The heat dissipation channel 5 is brought into controllable fluid connection to the cavity 2 through the communication channel 15. In this way, the blower 7 may be shared during the atmosphere adjustment through the first external gas and the cooling through the second external gas.

In an optional embodiment of this application, the movable baffle 60 used as the airflow control unit 6 is exemplified. The movable baffle 60 is in the second operating state, that is, the gas introduction channel 3 is closed and the heat dissipation channel 5 is opened. In addition, the exhaust port 4 is closed. An arrow shown in FIG. 2 represents the flowing direction of the second external gas. The second external gas is introduced into the heat dissipation channel 5 from the blower 7 through the communication channel 15 and the gas inlet 13, cools the cavity 2 during the guiding through the heat dissipation channel 5, and is finally exhausted through the gas outlet 14. In this way, the cavity 2 can be continuously cooled throughout the cooking process, to prevent an excessive temperature of the cavity 2.

FIG. 3 is a left side view of the box-type cooking apparatus 1 in another operating state. As shown in FIG. 3, the movable baffle 60 is in the first operating state different from the second operating state, that is, the heat dissipation channel 5 is at least partially closed and the gas introduction channel 3 is opened, and the exhaust port 4 is opened. An arrow shown in FIG.

3 represents the flowing direction of the first external gas. The first external gas is introduced into the cavity 2 from the blower 7 through the communication channel 15 and the gas introduction channel 3. The cavity 2 is brought into controllable fluid connection to the heat dissipation channel 5 through the exhaust port 4, and the exhaust port 4 is arranged upstream of the gas outlet 14 of the heat dissipation channel 5, so that the gas in the cavity 2 is exhausted into the heat dissipation channel 5 and then exhausted through the gas outlet 14. In this way, the gas in the cavity 2 exhausted through the exhaust port 4 may be exhausted to outside of the box-type cooking apparatus 1 through the heat dissipation channel 5 without a need to arrange an additional exhaust channel for the exhaust port 4, thereby saving a structural space in the box-type cooking apparatus 1.

It should be noted that in the operating state of the box-type cooking apparatus 1, the heat dissipation channel 5 may be completely closed, that is, there is no second external gas flowing through the heat dissipation channel 5.

The heat dissipation channel 5 may alternatively be partially closed. In this case, there is still a second external gas flowing through the heat dissipation channel 5, so that the cavity 2 can still be cooled through thermal coupling.

A method for controlling the box-type cooking apparatus 1 according to this application is described in detail below with reference to embodiments.

FIG. 4 is a flowchart of a method for controlling the box-type cooking apparatus according to an exemplary embodiment of this application.

As shown in FIG. 4, the method may include step S1. Step S1: Measure a temperature of at least one predetermined area of a to-be-cooked food, where an atmosphere in the cavity 2 of the box-type cooking apparatus 1 for accommodating the to-be-cooked food may be adjusted based on the temperature. In this embodiment of this application, the atmosphere in the cavity 2 includes at least one of a temperature, a humidity, and a pressure of the gas in the cavity 2. The temperature of the at least one predetermined area of the to-be-cooked food may be measured through the first measurement unit 8, and the first measurement unit 8 is constructed as an infrared camera and/or a thermometer probe, for example.

It should be noted that in a method for steaming a fish through a steam oven provided in the prior art, only a fixed duration and a fixed temperature are set for each steaming stage based on a preset procedure, and an operating time and an operating atmosphere are not adjusted for each steaming stage based on a temperature of the food. Measuring the temperature of the at least one predetermined area of the to-be-cooked food can provide a basis for selecting a control policy for subsequent steps of adjusting the atmosphere in the cavity 2.

FIG. 5 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application.

As shown in FIG. 5, the method may include step S2. Step S2: Introduce a first external gas into the cavity 2 of the box-type cooking apparatus 1 for accommodating the to-be-cooked food, to adjust the atmosphere in the cavity 2. In this embodiment of this application, the atmosphere in the cavity 2 includes at least one of a temperature, a humidity, and a pressure of the gas in the cavity 2. The first external gas may be introduced into the cavity 2 through the gas introduction channel 3. The first external gas may be either the ambient air or a cooled gas. It should be noted that since a temperature and/or a humidity of the first external gas is lower than that of the gas in the cavity, the temperature and/or the humidity of the gas in the cavity during the cooking, especially during steaming of a fish can be quickly reduced, thereby resolving at least one of the technical problems existing in the prior art.

FIG. 6 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application. The following describes only differences from the embodiment shown in FIG. 4 or FIG. 5, and the same steps are not repeated for brevity.

As shown in FIG. 6, the method may include step S1 , S2, and S20. Step S20: Detect whether the measured temperature of the at least one predetermined area of the food reaches a preset temperature, and if it is detected that the measured temperature reaches the preset temperature (that is, Y), perform step S2. In this embodiment of this application, the airflow control unit 6 may be manipulated to open the gas introduction channel 3, for example, by manipulating the movable baffle 60 to switch to the first operating state, so that the first external gas is introduced into the cavity 2 through the gas introduction channel 3. In this way, the first external gas can be selectively introduced according to the temperature of the food, thereby adjusting the operating atmosphere for each steaming stage according to the temperature of the food during the cooking, especially quickly reducing the temperature and/or the humidity of the gas in the cavity.

FIG. 7 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application. The following describes only differences from the embodiment shown in FIG. 6, and the same steps are not repeated for brevity.

As shown in FIG. 7, the method may further include step S21 and S22. Step S21 : Exhaust the gas in the cavity 2 from the cavity 2. In an optional embodiment of this application, the gas in the cavity 2 may be exhausted into the heat dissipation channel 5 through the exhaust port 4 and then exhausted through the gas outlet 14 of the heat dissipation channel 5. It may be understood that, in this way, not only continuous introduction of the first external gas and exhaust of the gas in the cavity 2 can be achieved (if the gas in the cavity 2 is not exhausted, the pressure in the cavity 2 will become excessively high with the continuous introduction of the first external gas), thereby reducing the temperature and/or the humidity of the operating gas in the cavity 2, but also timely discharge of odorous substances generated by the food during the cooking can be achieved. Step S22: Detect whether the atmosphere in the cavity 2 reaches a preset atmosphere, and if the atmosphere in the cavity 2 does not reach the preset atmosphere (that is, N), return to step S2 and continue introducing the first external gas into the cavity 2 until the atmosphere in the cavity 2 reaches the preset atmosphere.

FIG. 8 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application. The following describes only differences from the embodiment shown in FIG. 7, and the same steps are not repeated for brevity.

As shown in FIG. 8, the method may further include step S23. Step S23: Guide a second external gas to cool the cavity 2 if the atmosphere in the cavity 2 reaches the preset atmosphere. In an optional embodiment of this application, for example, the movable baffle 60 is manipulated to switch to the second operating state different from the first operating state, that is, the gas introduction channel 3 is closed and the heat dissipation channel 5 is opened, thereby guiding the second external gas to pass through the heat dissipation channel 5. The heat dissipation channel 5 is thermally coupled to the cavity 2 to reduce the temperature of the cavity 2. In this way, the cavity can be continuously cooled throughout the cooking process, to prevent an excessive temperature of the cavity during the cooking.

Likewise, the first external gas and/or the second external gas may be the ambient air, or may be cooled gas. The cooled gas can significantly improve the temperature reduction effect and/or the cooling effect.

FIG. 9 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application. The following describes only differences from the embodiment shown in FIG. 6, and the same steps are not repeated for brevity.

As shown in FIG. 9, step S1 may include steps S11 to S13. Step S11 : Detect and acquire a physical characteristic of the to-be-cooked food, where the physical characteristic includes a category and/or a geometric dimension of the food, and the geometric dimension includes a shape and/or a thickness. In an optional embodiment of this application, for example, the physical characteristic of the food is detected and acquired through the characteristic detection unit 16.

Step S12: Determine the at least one predetermined area of the food based on the acquired physical characteristic. In this way, a suitable predetermined area may be determined based on the physical characteristic of the food, thereby realizing more accurate and targeted control. In an optional embodiment of this application, by virtue of the area evaluation unit 17, the at least one predetermined area of the food may be determined through a predetermined algorithm (such as a neural network algorithm), or the at least one predetermined area of the food may be determined through a predetermined lookup table, thereby improving the accuracy and applicability of area selection. As an example, a surface of a thinnest edible part of a fish is determined as the first predetermined area Bi , and a central part of the fish is determined as the second predetermined area B2.

Step S13: Measure a temperature of the determined at least one predetermined area. In an optional embodiment of this application, a first temperature T1 is measured from the first predetermined area Bi (that is, the surface of the thinnest edible part of the fish), and a corresponding first preset temperature Tsi is set. The first preset temperature Tsi is, for example, 70±1°C, and a first adjustment temperature TR1 set in a first preset atmosphere is, for example, 80±1°C. A second temperature T2 is measured from the second predetermined area B2 (that is, the central part of the fish) and a corresponding second preset temperature TS2 is set. For example, the second preset temperature Ts2 is 70±1°C.

It should be noted that in step S20, the first temperature T1 may be compared with the first preset temperature Tsi, and the second temperature T2 may be compared with the second preset temperature Ts2. Since the temperature of the first predetermined region Bi rises faster than that of the second predetermined region B2, the first temperature T1 reaches the first preset temperature Tsi earlier, and step S2 is performed to introduce the first external gas into the cavity 2 until the atmosphere in the cavity 2 reaches the first preset atmosphere, and in particular, until the temperature of the gas in the cavity 2 reaches the first adjustment temperature TRI . It is noted herein that the adjustment process needs to be completed as soon as possible before the first temperature T1 reaches the first adjustment temperature TRI , thereby preventing the surface of the thinnest edible part of the fish from being overripe before the adjustment process is completed as a result of untimely temperature reduction of the operating gas in the cavity 2. Next, the second temperature T2 reaches the second preset temperature Ts2, thereby completing the cooking process. In this way, the atmosphere in the cavity 2 may be adjusted stage by stage based on the temperatures of the different areas of the food, and in particular, the temperature and/or the humidity of the gas in the cavity 2 may be reduced stage by stage, thereby achieving a fish steaming method with the best steaming result. It may be understood that two or more predetermined areas may be set, and a corresponding number of preset temperatures and preset atmospheres may be set, thereby more accurately adjusting the atmosphere in the cavity 2 stage by stage. The selection of the predetermined area may vary with a food type, and the preset temperature and the preset atmosphere may also be adjusted according to actual needs (such as a type and a size of a fish).

FIG. 10 is a flowchart of a method for controlling the box-type cooking apparatus according to another exemplary embodiment of this application. The following describes only differences from the embodiment shown in FIG. 6, and the same steps are not repeated for brevity.

As shown in FIG. 10, the method may further include step SO. Step SO: Adjust the atmosphere in the cavity 2 of the box-type cooking apparatus 1 to an initial atmosphere. In an optional embodiment of this application, in the initial atmosphere, the temperature of the gas in the cavity 2 may be set to 100°C, for example, thereby reducing a cooking time and promoting release of odorous substances in the food.

Although the specific embodiments have been described above, these embodiments are not intended to limit the scope of the disclosure of this application, even if only a single implementation is described with respect to specific features. The feature examples provided in the disclosure of this application are intended for illustration but not limitation, unless otherwise stated. During specific implementation, a plurality of features may be combined with each other based on an actual need where technically feasible. Without departing from the spirit and scope of this application, various replacements, changes, and modifications may be conceived.