Patent Publication Number: US-2022221156-A1

Title: Oven and method of controlling the same

Description:
CROSS-REFERENCE TO RELATED APPLICATION 
     This application claims priority to and the benefit of Korean Patent Application No. 10-2021-0003118, filed on Jan. 11, 2021, the disclosure of which is incorporated herein by reference in its entirety. 
     TECHNICAL FIELD 
     The present disclosure relates an oven which performs a heat stage for implementing an air-fry and a method of controlling the same. 
     BACKGROUND 
     An oven is a home electric appliance in which a cooking ingredient (food) is input to a cooking chamber formed in a cavity and which heats and cooks the input cooking ingredient. The oven for heating the cooking ingredient includes at least one heat source. In addition, the heat source is divided into a high-frequency heat source, a radiant heat source, a convection heat source, and the like according to a heating method. An operation of the heat source is controlled according to a kind of cooking ingredient, substantially, according to a recipe. 
     Meanwhile, an air-fry method is a cooking method of frying a cooking ingredient using a convection phenomenon of hot air without using oil. Accordingly, there is an advantage in that the air-fry method is more convenient than a frying cooking method using the conventional fry pan. 
     An air-fryer is a home electric appliance which heats a cooking ingredient in the air-fry method. In addition, recently, research on applying the air-fry method to an oven is being conducted. 
       FIG. 1  is a view for describing the conventional technology in which the air-fry method is applied to an oven. 
       FIG. 1  is a view extracted from  FIG. 1  of a related art, and reference numerals assigned in  FIG. 1  are limited to only components of  FIG. 1 . 
     Referring to  FIG. 1 , a kitchen range  10  according to the conventional technology cooks a cooking ingredient in an air-fry method and includes three heat sources, that is, a broil heater  16 , a bake heater  18 , and a convection heating system  20 . 
     In the conventional technology of  FIG. 1 , after two or three pre-heat stages are performed, a post-heat stage is performed. In this case, before the post-heat stage is performed, the cooking ingredient is input to a cavity  12 . Then, some heat sources among three heat sources are driven to perform the heat stage. In this case, the some heat sources are alternately or simultaneously driven. 
     However, in the conventional technology, since three heat sources are used, there is a disadvantage in that a control process is complex. In addition, since two or three pre-heat stages are performed, there is a disadvantage in that a cooking time is long. In addition, since a convection fan  24  included in the convection heating system  20  is driven at fixed revolutions per minute, there is a possibility of a time of the pre-heating stage increasing or a surface of the cooking ingredient burning. 
     SUMMARY 
     Technical Problems 
     The present disclosure is to providing an oven which uniformly heats a cooking ingredient in an air-fry method and a method of controlling the same. 
     In addition, the present disclosure is to providing an oven, which cooks a cooking ingredient in an air-fry method using a first heat source configured to generate radiant heat and a second heat source configured to generate convection heat, and a method of controlling the same. 
     In addition, the present disclosure is to providing an oven capable of quickly raising an internal temperature of a cooking chamber at an initial heat stage in an air-fry mode and a method of controlling the same. 
     In addition, the present disclosure is to providing an oven capable of uniformly transferring heat to a cooking chamber at a heat stage after an initial stage in an air-fry method and method of controlling the same. 
     Objectives of the present disclosure are not limited to the above-described objectives, and other objectives and advantages of the present disclosure may be understood by the following descriptions and clearly understood by embodiments of the present disclosure. In addition, it may be seen that the objectives and the advantages of the present disclosure may be made using elements and combinations thereof described in the appended claims. 
     Technical Solutions 
     An oven and a method of controlling the same in one embodiment may use only a first heat source configured to generate radiant heat and a second heat source configured to generate convection heat in order to implement an air-fry mode, and thus, simple control may be performed. 
     In addition, the oven and the method of controlling the same in one embodiment may uniformly cook a cooking ingredient by driving a convection fan earlier than driving of the convection heater to improve efficiency of a convection phenomenon in some heating sections in an air-fry mode. 
     In addition, the oven and the method of controlling the same in one embodiment may heat the cooking ingredient under optimal conditions by adjusting a driving time of the broil heater, a driving time of the convection heater, and a driving speed, that is, revolutions per minute (RPM), of the convection fan when the air-fry mode is performed. 
     In addition, the oven and the method of controlling the same in one embodiment may cook the cooking ingredient to be crispy by correcting a target temperature of a cooking chamber to be higher than a set temperature input by a user. 
     In addition, the oven and the method of controlling the same in one embodiment may uniformly cook any kind of cooking ingredient to be crispy by controlling the heat sources in different methods for meat and non-meat when the air-fry mode is performed. 
     An oven in one embodiment may include a cavity in which a cooking chamber is formed, a broil heater disposed on the cooking chamber and configured to generate radiant heat toward an inner portion of the cooking chamber, and a convection module including a convection fan and a convection heater and configured to supply hot wind into the cooking chamber, wherein the heat stage includes a first heat stage, a second heat stage, and a third heat stage which are sequentially performed, a cooking ingredient is input to the cooking chamber before the first heat stage is performed, in each of the first, second, and third heat stages, the broil heater and the convection heater are driven alternatively, a driving time of the broil heater in the first heat stage is longer than a driving time of the broil heater in each of the second and third heat stages, and in the first heat stage, the convection fan is driven first before the convection heater is driven. 
     In this case, output power of the broil heater may be higher than output power of the convection heater. 
     In each of the first, second, and third heat stages, the broil heater and the convection module may be driven in a cycle having a preset time section, and the convection heater may be driven after the broil heater is driven first. 
     In the cycle of the first heat stage, the convection fan may be driven at first RPM higher than preset reference RPM. 
     In the cycle of the first heat stage, the driving time of the broil heater may be the same as a driving time of the convection heater, and in the cycle of each of the second and third heat stages, the driving time of the broil heater may be shorter than a driving of the convection heater. 
     Driving of the broil heater and driving of the convection module when a set temperature for cooking the cooking ingredient is higher than a preset reference temperature may be different from driving of the broil heater and driving of the convection module when the set temperature is lower than or equal to the reference temperature. In this case, the reference temperature may be set based on a temperature necessary for cooking meat. 
     A driving time of the convection fan in the cycle in the first heat stage when the set temperature is higher than the reference temperature may be longer than a driving time of the convection fan in the cycle in the first heat stage when the set temperature is less than or equal to the reference temperature. 
     When the set temperature is higher than the reference temperature, the convection fan may be driven in the cycle of the second heat stage at first RPM higher than preset reference RPM and may be driven in the cycle of the third heat stage at second RPM lower than the reference RPM. 
     When the set temperature is higher than the reference temperature, in the cycle of the second heat stage, the convection fan may be driven first before the convection heater is driven. 
     When the set temperature is lower than or equal to the reference temperature, in each of the second and third heat stages, there may be an idle section between driving of the broil heater and driving of the convection heater, and the cooking ingredient may be cooked by heat remaining in the cooking chamber in the idle section. 
     The oven may further include a sensor configured to detect an internal temperature of the cooking chamber and a controller configured to control the broil heater and the convection module to be driven. 
     In this case, the controller may correct the detected internal temperature and control the broil heater and the convection module so that the corrected internal temperature reaches a set temperature for cooking the cooking ingredient, and when the corrected internal temperature reaches the set temperature, the detected internal temperature may be higher than the set temperature. 
     A method of controlling a oven including a broil heater, a convection module, and a controller in one embodiment may include, inputting a cooking ingredient to a cooking chamber, performing a first heat stage by alternately driving the broil heater and the convection heater, performing a second heat stage by alternately driving the broil heater and the convection heater, and performing a third heat stage by alternately driving the broil heater and the convection heater, wherein a driving time of the broil heater in the first heat stage is longer than a driving time of the broil heater in each of the second and third heat stages, and in the performing of the first heat stage, the convection fan is driven first before the convection heater is driven. 
     Advantageous Effects 
     According to the present disclosure, the oven may heat the food in an air-fry manner. 
     According to the present disclosure, in at least a part of the operation section of the air-fry mode, a convection fan is driven before a convection heater, an operation time of a broil heater and the convection heater is adjusted, a rpm of the convection fan is adjusted, and a target temperature of a cooking chamber is corrected to be higher than a set temperature input by a user, thereby the food being cooked uniformly and crisply. 
     According to the present disclosure, both meat and non-meat may be cooked uniformly and crisply when the air-fry mode is performed. 
     According to the present disclosure, by simply controlling the first heating source configured to generate radiant heat and a second heat source configured to generate convection heat, thereby being possible to prevent malfunction of the oven. 
     Specific effects are described along with the above-described effects in the section of Detailed Description. 
    
    
     
       BRIEF DESCRIPTION OF DRAWINGS 
       The above and other objects, features, and advantages of the present disclosure will become more apparent to those of ordinary skill in the art by describing exemplary embodiments thereof in detail with reference to the accompanying drawings, in which: 
         FIG. 1  is a view for describing a conventional technology in which an air-fry method is applied to an oven; 
         FIGS. 2 and 3  are perspective views illustrating an oven according to one embodiment of the present disclosure; 
         FIG. 4  is a cross-sectional view taken along line A-A′ of  FIG. 2 ; 
         FIG. 5  is a control block diagram of the oven according to one embodiment of the present disclosure; 
         FIG. 6  is a flowchart illustrating a method of controlling the oven according to one embodiment of the present disclosure; 
         FIGS. 7 to 9  are time diagrams of a broil heater, a convection heater, and a convection fan in a first case according to one embodiment of the present disclosure; and 
         FIGS. 10 to 12  are time diagrams of the broil heater, the convection heater, and the convection fan in a second case according to one embodiment of the present disclosure. 
     
    
    
     DETAILED DESCRIPTION 
     The above-described purposes, features, and advantages will be described in detail with reference to the accompanying drawings, and thus the technical spirit of the present disclosure may be easily executed by those skilled in the art. In describing the present disclosure, when the detailed descriptions of well-known technologies related to the present disclosure unnecessarily obscure the gist of the invention, the detailed descriptions will be omitted. Hereinafter, exemplary embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. The same or similar elements are denoted by the same reference numerals in the drawings. 
     Although terms such as first, second, or the like may be used for describing various elements, the elements are not limited to the terms. The terms are only used to distinguish one element from another element, and unless otherwise specifically described, a first element may also be a second element. 
     Hereinafter, a case in which an arbitrary element is disposed “above (or under)” or “on (or below)” an element may include a case in which the arbitrary element is disposed to be in contact with an upper (or lower) surface of the element, or a case in which still another element may be interposed between the element and the arbitrary element disposed above (or under) the element. 
     Throughout the specification, unless specifically described otherwise, the number of elements may be one or a plurality. 
     The singular forms used in the present specification are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should be interpreted that the term “comprises” or “includes,” when used herein, do not necessarily include all components or various operations stated in the specification and may not include some components and operations therein or may further include additional components and operations. 
     Hereinafter, an oven according to some embodiments of the present disclosure will be described. 
       FIGS. 2 and 3  are perspective views illustrating an oven  1  according to one embodiment of the present disclosure.  FIG. 4  is a cross-sectional view taken along line A-A′ of  FIG. 2 . 
     For the sake of convenience in the description, in  FIGS. 2 to 4 , a structure of the oven  1  is simply illustrated. In addition, in  FIG. 2 , the oven  1 , of which a door is closed, is illustrated, and in  FIG. 3 , the oven  1 , of which the door is opened, is illustrated. 
     Referring to  FIGS. 2 to 4 , the oven  1  according to one embodiment of the present disclosure includes a case  10  and a door  20  attached to one surface of the case  10 . 
     The case  10  is provided in a shape having an inner space, and the front of the case  10  is open. As an example, the case  10  may be formed in a predetermined box shape. 
     A cooking chamber  11  in which a cooking ingredient is cooked is formed in the case  10 . Grills  12  on which the cooking ingredient is loaded are provided in the cooking chamber  11 . In addition, grill installation parts  13  may be provided on an inner wall of the cooking chamber  11 . The grills  12  may be detachably installed on the grill installation parts  13 . The numbers and shapes of the grills  12  and the grill installation parts  13  may vary. 
     A plurality of heat sources for cooking the cooking ingredient may be installed inside the cavity  10  and outside the cooking chamber  11 . The heat sources include a convection module  30  and a broil heater  50 . 
     The convection module  30  provides hot air, that is, hot wind, into the cooking chamber  11 . The provided hot air circulates the cooking chamber  11 , and thus, convection heat is generated in the cooking chamber  11 . 
     The convection module  30  includes a convection fan  31 , a convection motor  32 , and a convection heater  33 . The convection fan  31 , the convection motor  32 , and the convection heater  33  are installed in the convection module  30  defined by a convection cover  34  provided on one surface of the cavity  10 . 
     The convection fan  31  moves air in the cooking chamber  11 . The convection motor  32  provides a driving force for rotating the convection fan  31 . The convection heater  33  generates heat. The heat generated by the convection heater  33  is supplied to the cooking chamber  11  using the convection fan  31 . 
     Meanwhile, in  FIG. 4 , the convection module  30  is illustrated as being installed on a rear surface of the cavity  10  corresponding to a back surface of the cooking chamber  11 , but an installation position of the convection module  30  is not limited thereto. As an example, the convection module  30  may also be installed on at least one of the rear surface and two side surfaces of the cavity  10  corresponding to the back surface and the two side surfaces of the cooking chamber  11 . 
     The broil heater  50  is disposed on the cooking chamber  11  and generates radiant heat to be supplied into the cooking chamber  11 . The broil heater  50  may be any one among a carbon heater, a halogen heater, a ceramic heater, and a sheath heater. 
     Meanwhile, generally, output power of the broil heater  50  is greater than output power of the convection heater  33 . As an example, the output power of the broil heater  50  may be 4200 W, and the output power of the convection heater  33  may be 2500 W. 
     Various heat sources may be further provided in addition to the convection module  30  and the broil heater  50 . As an example, the heat sources may include a magnetron. The magnetron is a high-frequency heat source which generates microwaves toward an inner portion of the cooking chamber  11 . 
     A power supply part  14 , an input part  15 , and a display part  16  are provided at an outer side of the case  10 . 
     The power supply part  14  may be formed in one of various shape allowing a user to turn a power source of the oven  1  on and off. 
     The input part  15  is provided as a plurality of buttons so that the user selects one of various operations modes, a set temperature, an operation time, and the like. In this case, the set temperature is a temperature input by the user for cooking the cooking ingredient. 
     The display part  16  displays predetermined information so that the user checks a state of the oven  1 . 
     The door  20  is installed at an open front surface of the case  10  and disposed to open or close the cooking chamber  11 . That is, the cooking chamber  11  may be opened or closed by the door  20 . For the sake of convenience in the description, the door  20  is illustrated in the drawings in which a configuration related to an installation structure, a locking device, and the like of the door  20  is omitted. 
     As illustrated in  FIG. 3 , the door  20  is installed at the front surface of the case  10  to be rotatable forward. In addition, a handle  21 , which may be grasped and rotated by the user, may be provided on the door  20 . 
     Meanwhile, although not illustrated in  FIGS. 2 to 4 , a temperature sensor (not shown) may be further installed in the cooking chamber  11 . The temperature sensor measures a temperature in the cooking chamber  11 , that is, an internal temperature of the cooking chamber  11 . The measured internal temperature is transmitted to a controller which will be described below. As an example, the temperature sensor may be a thermostat. 
     Meanwhile, the oven  1  illustrated in  FIGS. 2 to 4  is exemplary, and components may be omitted therefrom or added thereto. 
       FIG. 5  is a control block diagram of the oven  1  according to one embodiment of the present disclosure. 
     Referring to  FIG. 5 , the oven  1  includes a controller  70 . 
     The controller  70  may be a device based on a processor. In this case, the processor may include one or more among a central processing unit, an application processor, and a communication processor. The processor may control at least one of other components of the oven  1  and/or execute calculation related to communication or data processing. As an example, the controller  70  may be a microcomputer. 
     The controller  70  controls the convection fan  31 , the convection heater  33 , and the broil heater  50  to be driven. Meanwhile, since the convection fan  31  is driven by the convection motor  32 , the term “control of the convection fan  31 ” should be understood as the same meaning as the term “control of the convection motor  32 .” 
     The controller  70  receives an internal temperature of the cooking chamber  11  from a temperature sensor  60 . The controller  70  compares a set temperature input by the user for a cooking ingredient with the internal temperature to control driving of each of the convection fan  31 , the convection heater  33 , and the broil heater  50 . As an example, the controller  70  may control the convection fan  31 , the convection heater  33 , and the broil heater  50  to be driven so that the internal temperature reaches the set temperature. 
     Meanwhile, the user may cook a cooking ingredient in one of various operation modes. Particularly, the operation modes may include an air-fry mode. As illustrated above, the air-fry mode is a cooking mode in which the cooking ingredient is fried through using convection phenomenon of hot air without using oil. 
     Hereinafter, an operation of the oven  1  performing the air-fry mode will be described in more detail with reference to  FIGS. 6 to 12 . 
       FIG. 6  is a flowchart illustrating a method of controlling the oven according to one embodiment of the present disclosure. 
     The method of controlling the oven illustrated in  FIG. 6  corresponds to an operation of the oven performing the air-fry mode. 
     Meanwhile, in the air-fry mode, pre-heating is not performed as will be described below. The pre-heating is a heat stage of raising an internal temperature of the cooking chamber  11  in a state in which a cooking ingredient is not disposed in the cooking chamber  11 . In addition, cooking or post-heating is a heat stage of heating the cooking ingredient in a state in which the cooking ingredient is disposed in the cooking chamber  11 . 
     Hereinafter, operations performed in each step will be described in detail. 
     In operation S 110 , a cooking ingredient is input to the cooking chamber  11 . 
     That is, the cooking ingredient is seated on the grill  12  installed in the cooking chamber  11  of the cavity  10 . 
     In operation S 120 , the user sets the air-fry mode through the input part  15 . 
     In operation S 130 , the user inputs a set temperature through the input part  15 . 
     The set temperature is a temperature necessary for cooking the cooking ingredient. Generally, a set temperature is equal to a target temperature of a cooking chamber  11 , but in the present disclosure, the set temperature is a temperature different from a target temperature. This will be described in detail below. 
     Meanwhile, the set temperature may vary according to a kind of cooking ingredient. As an example, the set temperature for meat (including meat with bones) may be higher than a set temperature for a processed food such as a nugget. 
     A first heat stage is performed in operation S 140 , a second heat stage is performed in operation S 150 , and a third heat stage is performed in operation S 150 . That is, in the air-fry mode, the oven  1  sequentially performs the first heat stage, the second heat stage, and the third heat stage. 
     The first heat stage, the second heat stage, and the third heat stage are post-heat stages. Particularly, since the cooking ingredient is input to the cooking chamber before the first heat stage is performed, the first heat stage and the second heat stage are not the pre-heat stage and are the post-heat stages. Accordingly, the oven  1  does not perform the pre-heat stage in the air-fry mode. 
     In addition, in each of the first heat stage, the second heat stage, and the third heat stage, the broil heater  50  and the convection heater  33  are alternately driven. In this case, the broil heater  50  is driven first, and then, the convection heater  33  is driven. In this case, a driving time of the broil heater  50  does not overlap a driving time of the convection heater  33 . 
     In addition, in each of the first heat stage, the second heat stage, and the third heat stage, the broil heater  50  and the convection module  30  are driven in each cycle having a predetermined time section. In this case, in each cycle, the broil heater  50  and the convection heater  33  are sequentially and individually driven. The cycle may have one of various time sections. As an example, a time section of the cycle may be 60 seconds, but the present disclosure is not limited thereto. 
     Meanwhile, different post-heat stages of the oven may be performed based on set temperatures. That is, when the set temperature is greater than a preset reference temperature, the first heat stage may be performed, and when the set temperature is lower than the reference temperature, the second heat stage different from the first heat stage may be performed. 
     In this case, the reference temperature may be set based on a temperature necessary for cooking meat. As an example, the reference temperature may be 435° F. However, the present disclosure is not limited thereto. 
     Hereinafter, the first heat stage and the second heat stage will be described in detail with reference to  FIGS. 7 to 12 . Here, a case, in which the set temperature is lower than the reference temperature, that is, a case in which non-meat is cooked, is referred to as a “first case,” and a case, in which the set temperature is greater than the reference temperature, that is, a case in which meat is cooked, is referred to as a “second case.” 
       FIGS. 7 to 9  are time diagrams of the broil heater  50 , the convection heater  33 , and the convection fan  31  in the first case according to one embodiment of the present disclosure. In this case, it is assumed that a time interval of the cycle is 60 seconds. 
     First, in each of the cycles of operation S 130  in the first case, the broil heater  50 , the convection heater  33 , and the convection fan  31  are driven as illustrated in  FIG. 7 . 
     More specifically, the broil heater  50  is driven (that is, turned on) for 30 seconds from a start time point of the cycle. The convection heater  33  is driven for 30 seconds after the broil heater  50  is driven completely. 
     The convection fan  31  is driven first for 35 seconds before the convection heater  33  is driven. That is, a starting time point of the convection fan  31  is earlier than a driving start time point of the convection heater  33 , and a driving stop time point of the convection fan  31  is the same as a driving stop time point of the convection heater  33 . In addition, the convection fan  31  is driven at first revolutions per minute (RPM) (high) which is higher than preset reference RPM. As an example, the first RPM may be 1700 RPM, but the present disclosure is not limited thereto. 
     In short, the first heat stage performed in operation S 130  in the first case is a stage for quickly raising an internal temperature of the cooking chamber  11 . To this end, the broil heater  50  having high output power is driven for a longer time, the convection fan  31  is driven earlier than driving of the convection motor  32  to increase a convection effect of internal air, and the convection fan  31  is driven to be fast. The meaning of “the broil heater  50  is driven for a longer time” may be understood to be that a driving time of the broil heater  50  in the first heat stage is longer than a driving time of the broil heater  50  in each of the second and third heat stages which will be described below. In addition, the driving time of the broil heater  50  is set to be the same as a driving time of the convection heater  33 . 
     Next, in each of the cycles of operation S 140  in the first case, the broil heater  50 , the convection heater  33 , and the convection fan  31  are driven as illustrated in  FIG. 8 . 
     More specifically, the broil heater  50  is driven for 5 seconds from a start time point of the cycle. The convection heater  33  is driven for 50 seconds after the broil heater  50  is driven completely. There is an idle section for 5 seconds between the driving of the broil heater  50  and the driving of the convection heater  33 . 
     The convection fan  31  and the convection heater  33  are simultaneously driven for 50 seconds. In addition, the convection fan  31  is driven at second RPM (low) which is lower than the preset reference RPM. As an example, the second RPM may be 1100 RPM, but the present disclosure is not limited thereto. 
     In short, the second heat stage performed in operation S 140  in the first case is a stage for uniformly transferring heat in the cooking chamber  11 . To this end, the broil heater  50  is driven for a shorter time, and the convection heater  33  is driven for a longer time. That is, a driving time of the broil heater  50  is shorter than a driving time of the convection heater  33 . The meaning of “the broil heater  50  is driven for a shorter time” may be understood to be that the driving time of the broil heater  50  in the second heat stage is shorter than the driving time of the broil heater  50  in the first heat stage. 
     In addition, there is the idle section between the driving of the broil heater  50  and the driving of the convection heater  33 , the cooking ingredient is cooked by heat remaining in the cooking chamber  11 , that is, cooked by residual heat of the broil heater  50  which is driven completely. In addition, the convection fan  31  is driven slowly. This may be performed because the set temperature is lower than or equal to the reference temperature. 
     Subsequently, in each of the cycles of operation S 150  in the first case, the broil heater  50 , the convection heater  33 , and the convection fan  31  are driven as illustrated in  FIG. 9 . 
     More specifically, the broil heater  50  is driven for 5 seconds from a start time point of the cycle. The convection heater  33  is driven for 35 seconds after the broil heater  50  is driven completely. There is an idle section for 20 seconds between the driving of the broil heater  50  and the driving of the convection heater  33 . The convection fan  31  and the convection heater  33  are simultaneously driven for 35 seconds. The convection fan  31  is driven at the second RPM. 
     In short, the third heat stage performed in operation S 150  in the first case is a main heat stage in the air-fry mode performed using convection heat. To this end, the broil heater  50  is driven for a shorter time, and the convection heater  33  is driven for a longer time. That is, a driving time of the broil heater  50  is shorter than a driving time of the convection heater  33 . In addition, there is the idle section between the driving of the broil heater  50  and the driving of the convection heater  33 , and the cooking ingredient is cooked by a residual heat of the broil heater  50  which is driven completely. In addition, the convection fan  31  is driven slowly. 
     Meanwhile, in first, second, and third heat stages, the target temperature of the cooking chamber  11  input by the user may be corrected to be higher than the set temperature input by the user. This is for cooking a surface of the cooking ingredient crispier. 
     To this end, the controller  70  may correct an internal temperature detected by the temperature sensor  60  and control the broil heater  50  and the convection module  30  so that the corrected internal temperature reaches the set temperature. In this case, when the corrected internal temperature reaches the set temperature, the target temperature which is the detected internal temperature may be higher than the set temperature. 
     According to one embodiment of the present disclosure, the controller  70  may calculate the corrected internal temperature by substituting the detected internal temperature into a predefined equation. This may be described by the following Equation 1. 
         Tc= 1.1 To −20 (first and second heat stages)
 
         Tc= 1.0 To −15 (third heat stage)  [Equation 1]
 
     Here, To denotes a detected internal temperature, and Tc is a corrected internal temperature. 
       FIGS. 10 to 12  are time diagrams of the broil heater  50 , the convection heater  33 , and the convection fan  31  in the second case according to one embodiment of the present disclosure. In this case, it is assumed that a time interval of a cycle is 60 seconds. 
     First, in each of the cycles of operation S 130  in the second case, the broil heater  50 , the convection heater  33 , and the convection fan  31  are driven as illustrated in  FIG. 10 . 
     More specifically, the broil heater  50  is driven for 30 seconds from a start time point of the cycle. The convection heater  33  is driven for 30 seconds after the broil heater  50  is driven completely. The convection fan  31  is driven for 55 seconds before the convection heater  33  is driven. The convection fan  31  is driven at the first RPM. 
     In short, the first heat stage performed in operation S 130  in the second case is a stage for quickly raising an internal temperature of the cooking chamber  11 . To this end, the broil heater  50  having the high output power is driven for a longer time, the convection fan  31  is driven earlier than driving of the convection motor  32  in order to improve a convection effect, and the convection fan  31  is driven to be fast. In addition, a driving time of the broil heater  50  is set to be the same as a driving time of the convection heater  33 . 
     In addition, in the second case, a set temperature is higher than the set temperature of the first case. Accordingly, in order to further raise the internal temperature, a driving time of the convection fan  31  in the second case may be longer than the driving time of the convection fan  31  in the first case. 
     Next, in each of the cycles of operation S 140  in the second case, the broil heater  50 , the convection heater  33 , and the convection fan  31  are driven as illustrated in  FIG. 11 . 
     More specifically, the broil heater  50  is driven for 15 seconds from a start time point of the cycle. The convection heater  33  is driven for 45 seconds after the broil heater  50  is driven completely. The convection fan  31  is driven for 55 seconds before the convection heater  33  is driven. The convection fan  31  is driven at the second RPM. 
     In short, the second heat stage performed in operation S 140  in the second case is a stage for uniformly transferring heat in the cooking chamber  11 . In addition, the set temperature in the second case is higher than the set temperature in the first case. Accordingly, the broil heater  50  is driven for a shorter time, the convection heater  33  is driven for a longer time, the convection fan  31  is driven at the first RPM, and the convection fan  31  is driven earlier than driving of the convection heater  33 . 
     Subsequently, in each of the cycles of operation S 150  in the second case, the broil heater  50 , the convection heater  33 , and the convection fan  31  are driven as illustrated in  FIG. 12 . 
     More specifically, the broil heater  50  is driven for 10 seconds from a start time point of the cycle. The convection heater  33  is driven for 50 seconds after the broil heater  50  is driven completely. The convection fan  31  and the convection heater  33  are simultaneously driven for 50 seconds. The convection fan  31  is driven at the second RPM. 
     In short, the third heat stage performed in operation S 150  in the second case is a main heat stage in the air-fry mode using convection heat. In addition, the set temperature in the second case is higher than the set temperature in the first case. Accordingly, the broil heater  50  is driven for a shorter time, the convection heater  33  is driven for a longer time, and a driving time of each of the broil heater  50 , the convection heater  33 , and the convection fan  31  is longer than that in the first case. 
     Meanwhile, as described above, in each of the first, second, and third heat stages, the target temperature in the cooking chamber  11  may be corrected to be higher than the set temperature input by the user. 
     According to one embodiment of the present disclosure, the controller  70  may calculate the corrected internal temperature by substituting the detected internal temperature into a predefined equation. This may be described by the following Equation 2. 
         Tc= 1.1 To −55 (first and second heat stages)
 
         Tc= 1.0 To −50 (third heat stage)  [Equation 2]
 
     Here, To denotes a detected internal temperature, and Tc denotes a corrected internal temperature. 
     In short, the oven  1  according to one embodiment of the present disclosure uses only the first heat source configured to generate radiant heat and the second heat source configured to generate convection heat in order to perform the air-fry mode. Accordingly, since a high-frequency heat source, a bake heater, and the like are not used, simple control may be performed. 
     In addition, in the oven  1  according to one embodiment of the present disclosure, as the convection fan  31  is driven earlier than driving of the convection heater  33  in at least some heating sections in the air-fry mode, efficiency of the convection phenomenon is improved so that the cooking ingredient may be uniformly cooked. 
     In addition, when the oven  1  according to one embodiment of the present disclosure operates in the air-fry mode, the cooking ingredient may be heated under optimal conditions by adjusting a driving time of each of the broil heater  50  and the convection heater  33  and adjusting a driving speed, that is, RPM, of the convection fan  31 . In  FIGS. 7 to 12 , an optimal driving time of each of the broil heater  50 , the convection heater  33 , and the convection fan  31  is illustrated, and this may be summarized in a table below. 
     
       
         
           
               
               
               
             
               
                 TABLE 1 
               
             
            
               
                   
               
               
                   
                 First Case 
                 Second Case 
               
            
           
           
               
               
               
               
               
               
               
            
               
                   
                 Broil  
                 Con- 
                 Con- 
                 Broil  
                 Con- 
                 Con- 
               
               
                   
                 Heater 
                 vection 
                 vection 
                 Heater 
                 vection 
                 vection 
               
               
                   
                 (s) 
                 Heater (s) 
                 Fan (s) 
                 (s) 
                 Heater (s) 
                 Fan (s) 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 First 
                 30 
                 30 
                 35 (HI) 
                 30 
                 30 
                 55 (HI) 
               
               
                 Heat 
                   
                   
                   
                   
                   
                   
               
               
                 Stage 
                   
                   
                   
                   
                   
                   
               
               
                 Second 
                 5 
                 50 
                 50 (LO) 
                 15 
                 45 
                 55 (HI) 
               
               
                 Heat 
                   
                   
                   
                   
                   
                   
               
               
                 Stage 
                   
                   
                   
                   
                   
                   
               
               
                 Third 
                 5 
                 35 
                 35 (LO) 
                 10 
                 50 
                 50 (LO) 
               
               
                 Heat 
                   
                   
                   
                   
                   
                   
               
               
                 Stage 
               
               
                   
               
            
           
         
       
     
     In addition, the oven  1  according to one embodiment of the present disclosure may cook the cooking ingredient to be crispy by correcting the target temperature in the cooking chamber to be higher than the set temperature input by the user. 
     In addition, the oven  1  according to one embodiment of the present disclosure may cook any kind of cooking ingredient to be crispy by controlling the heat sources, that is, the broil heater  50  and the convection module  30 , in different manners for meat and non-meat when performing the air-fry mode. 
     In addition, while all components constituting the embodiments of the invention have been described as being combined into one unit or operated in a combined manner, the invention is not necessarily limited thereto, and at least one of the components may be selectively combined and operated within the scope of the invention. In addition, although all of the components may each be implemented as a single independent hardware, some or all components may also be selectively combined and implemented as a computer program having a program module that performs some or all functions combined in a single hardware device or a plurality of hardware devices. Codes and code segments constituting the computer program may be easily inferred by those skilled in the art. Such a computer program may be stored in computer readable media and read and executed by a computer, and thus the embodiment of the invention may be implemented. Computer program recording media include storage media including magnetic recording media, optical recording media, and semiconductor recording media. In addition, the computer program, which implements the embodiments of the present disclosure, includes a program module transmitted in real time through an external apparatus. 
     While the present disclosure has been described with reference to specific details such as detailed components, these are provided only to facilitate overall understanding of the invention, and the invention is not limited thereto and may be variously modified and changed by those skilled in the art. Therefore, the spirit and scope of the invention are defined not by the detailed description of the invention but by the appended claims, and encompasses all modifications and equivalents that fall within the scope of the appended claims.